In Tamagawa, I always aim to visit this place. On this day, I enjoyed various dishes. Everything I tried was delicious and reliable. The octopus from Sajima that I had as an appetizer was requested to be served from the head, and its firm texture and natural sweetness were wonderful, a delightful taste to encounter during this season. As for the fin of the fish, at affordable conveyor belt sushi restaurants, they serve fins of halibut from Russia or Canada. I don't dislike them, but here, of course, it was the fin of flounder. It was a very good quality flounder, smooth yet with a good bite, and very delicious. I also like to try a variety of sake, so I ask for less rice on the sushi, but even though the rice portion was quite small, the battleship sushi with plenty of sea urchin and salmon roe was the best appetizer. The aroma of the seaweed and the crispy texture were a treat. The thick fatty tuna, fragrant ark shell, all my favorites, were expertly prepared with a small amount of rice. Any fish or shellfish, unlike sashimi, the combination of vinegared rice and sushi toppings enhances each other, creating a different level of deliciousness. Not having a "different priced course" and creating a few different courses seems to reflect the traditional spirit of a sushi restaurant. Customers can discuss and choose what they want to eat at that moment, and also receive recommendations for the day. The course tailored to the customer's preferences is more in line with the essence of sushi. Even though they don't offer lunch, they always manage to have a wonderful selection of sushi toppings, which I assume is the result of careful calculation, consideration, and effort. When I asked for "just give me a variety," they would prepare a course on the spot, considering the customer's preferences. It's truly wonderful. Customers don't ask for specific courses like an ikura course, they simply leave it to the chef. A sophisticated restaurant with sophisticated customers. Ah, the world has become filled with boorishness. Sophistication thrives here. Thank you for the feast.

I called ahead on a weekday evening after seeing good reviews, and was seated at the counter in front of the head chef. I had done some research beforehand and the sashimi looked delicious, so I ordered blue mussels, flat shells, whelks, red shells, live oysters, crab miso, as well as bonito, grilled sardine omelette, seared conger eel, and botan shrimp as appetizers. There were two types of cold sake available, Senju and Ichi-no-shichi, which I enjoyed, especially the Ichi-no-shichi. For sushi, I had fatty tuna, sea urchin, and salmon roe. It was a great atmosphere and I had a fun time drinking and eating. Thank you for the meal!

It's Wednesday night in Kamata. After being defeated in his one-sided love for curry that swelled from morning, Raccoon quietly healed his loneliness at Machizushi on the street in front of the ward office. But something was missing. Going back to his nest like this would surely result in a restless night! Hmmm, how about ramen? No, wait, wait, wait. Sushi must be met with sushi. Even though it doesn't make sense, once the sushi mindset is ignited, it must be extinguished with sushi. And then, he remembered "Kensushi" here. Thinking it might be crowded, he peeked through the sliding door and found three empty seats at the counter. Locking eyes with the master, Raccoon felt his butt itch with that explosive smile. "Are you open?" "Of course. Please have a seat in the middle." Well, even though Raccoon isn't that big, if he's invited in to the point of killing the chairs on both sides, well, let's eat, drink, and get naked, haha. Anyway, tomorrow is Sushi Night in Kibamachi. Maybe he'll go for a second round alone? Now, onto the main topic. The items received are as follows. Each comment is listed in the photo section, so please enjoy them together with the images. And thank you for the meal. Summary: According to the reviews on Tabelog, it has been about two years and five months since the last visit. Even though Raccoon remembers the time when the master was training at Yushima (the current master of Sushi Watanabe in Ginza), just seeing the master's face brought back those old memories. The sushi shop is like a mirror of the town, but that's why in this season, fresh shrimp and tsubugai are indispensable. The pride of Edo-style town sushi. He took it to heart. The new squid is probably in early September, right? Apologies for using it as an izakaya, but I promise to revisit in that season, and Raccoon left the shop in just under an hour. Appetizers: ・Boiled greens, fried tofu, bamboo ring pickles Assorted shellfish: ・Akagai (ark shell), Akagai (with string), Hiragai (flat shell), Tsubugai (whelk), Kitamagai (north scallop) ・Halibut: Engawa ・Shrimp ・Grilled conger eel Nigiri sushi: The new squid was served in two pieces. The vinegar and salt seasoning were just right, not too strong, and the scent of the blue fish was properly present. The skills are definitely different! ・New squid: Two pieces ・Fatty tuna hand roll Sake: ・Isshichi: Junmai, Yamada Nishiki, Okayama, 2 cups Total cost: 10,300 yen, so the cost performance is excellent.

Visited alone on a weekday right after the New Year. It was my second visit since a few years ago. Not many sushi restaurants were open yet, but luckily this one was. It was quite crowded with regular customers, but it seemed like they could accommodate small groups even on the day of. Some regulars just popped in for a quick bite and then left, so it felt casual and easy-going. The L-shaped counter had a glass case for the sushi toppings, covered with wrap to keep them from drying out. It was more practical than fancy. The recommended fish were written on a whiteboard, giving off a laid-back vibe. I took photos of all the dishes and sushi I had this time, so please refer to those. I had two glasses of beer, two glasses of hot sake, and two glasses of cold sake, all of which were enjoyable. The quality of the fish was solid. The seasoning of the Gizzard Shad, for example, was just right, not too acidic, comparable to high-end restaurants. The fish didn't have a strong texture, blending well with the rice. The rice itself was decent, seemed to be seasoned with red vinegar. Slightly firm, but it loosened up nicely in the mouth. The temperature wasn't too high, but it wasn't cold either. I ended up spending 16,000 yen as I had quite a bit to eat and drink. It's better to plan on paying with cash as cards may not be accepted easily. Overall, the quality was good, so it felt worth the price, but in the context of a local sushi place, it might be considered a bit on the expensive side.

I searched for a shop that is open after 10 p.m. at Kamata Station and found this place. It is open until midnight. I didn't have a reservation, but they had a few seats available at the counter and let us in. It was almost full when we arrived around 10 p.m. on a weekday. It's been a while since I've been to a sushi restaurant where you can order whatever you like. I felt happy and excited about what to order. We had beer, a bottle of shochu, and various dishes like chawanmushi, crab miso, shirako, and aoyagi. For sushi, we had horse mackerel, tuna, tekka maki, and natto maki. We enjoyed drinking and the bill came out to a little over 8000 yen per person. It was a wonderful restaurant. It's probably a better place than you think. The owner also had a great sense of distance and the atmosphere was lovely. Overall, it was a fantastic experience.

Order: Assorted snacks (bonito, hiramasu, cured mackerel, aoyagi, octopus head). Dried salted sandbream. Sushi (shinko, akami, shinko, shrimp with stuffing, shrimp with wasabi) x2, hot sake x1. Taste: The shinko was firm yet fluffy in texture, so delicious that I couldn't resist getting more. When asked whether I wanted wasabi or sweet sauce with the shrimp, I replied "both" and got two pieces - one with stuffing and one with wasabi. The shrimp was thick and satisfying, a dream come true. The homemade dried salted sandbream was lightly seared, fragrant, fluffy, and flavorful with the marinade. Notes: I arrived at 17:20, an early time, but the restaurant was almost full. It must be a popular spot. The chef's sharp skills and dedication are reflected in his work and service. Despite serving a large number of customers alone, there was no waiting time, making it a pleasant dining experience. Once again, I forgot to take a photo of the shrimp due to my eagerness to eat.

When you come out of the east exit of JR Kamata Station and cross the pedestrian crossing, you will find a bustling area with eateries and slightly mysterious shops. "Ken Sushi" is located in a corner of this area. It was a rainy Thursday evening when I visited around 6:30 pm, and despite thinking that I wouldn't need a reservation due to the weather, the restaurant was packed with customers. All the seats at the counter were taken, so I was seated at a table that was available. The restaurant was full to capacity. The chef seemed young but had a strong presence. The male staff in charge of the hall was efficient and worked quickly. Orders were flying in from all directions, but he handled them with impressive speed. It was my turn to order. I started with a large bottle of beer, which seemed fitting for Kamata. I think bottled beer goes better with sushi than draft beer. I ordered the Katsuo from Kesennuma and the Shima Aji from Kochi as appetizers. The Katsuo had a thick and juicy texture with the skin seared, while the Shima Aji had a smooth and fatty flesh. Since I couldn't have the sushi made at the counter, I ordered the Special Nigiri Set for 3,300 yen. It arrived promptly, and it was delicious as expected. The Uni, Ikura, and Chutoro were particularly sweet and tasty. The rice was not overly vinegary and was easy to eat. It felt like the classic town sushi experience. Delicious and enjoyable. After finishing the beer, I moved on to sake. I tried the Iwai Shichi, a slightly sweet sake from Kurashiki, for the first time. It paired well with the Anago roll I added later, which was light and not overly sweet. The Iwai Shichi was a perfect match. In the end, the bill came to 8,800 yen. The chef apologized for seating me in a less desirable spot, but it was not a problem at all. Overall, it was a pleasant experience at a welcoming restaurant.

✨Otoro (fatty tuna)■Tamago (sweet egg) was thick and delicious■Ikura (salmon roe) from Hokkaido has firm grains and perfect saltiness✨■Uni (sea urchin) was naturally colored and had a great sweetness■Gunkan-maki■Azuki hata (gurnard) with a satisfying texture■Sweet shrimp was delicious■Kohada (gizzard shad)■Ika-no-mimi (squid ears)■Aonori seaweed■Anago (sea eel) was soft and melted in the mouth. I sat at the counter without looking at the prices and enjoyed delicious sushi at an old-fashioned sushi restaurant. Thank you for the feast.

"Ken Sushi, a sushi restaurant located a 3-minute walk from JR Kamata, had the highest rating on Tabelog in Kamata, so I decided to visit. The owner was friendly, but the other staff members were not very friendly, and their explanations of the menu were unclear. Since there were no menus or prices displayed, I relied on the staff's recommendations. The items we ordered may not have been good, but the freshness and taste were only average for a conveyor belt sushi restaurant, so we left early. To be honest, it was disappointing. Unfortunately, I will not be returning."

Sushi restaurant near Kamata Station featured in a TV show called "Sarusu." The mountain god whispers to me, suggesting we go there because it looks delicious. I agree, and since I offer to pay, we decide to go together. For over ten years, I have been buying fish in Tsukiji Market every week, behaving like a professional chef among the general public. I was familiar with several sushi restaurants and their owners, but the owners of more famous places I visited a couple of times did not seem to remember me. I had a good idea of the quality of fish each restaurant was purchasing. Based on that experience, I will now write about the sushi I saw and ate at this particular restaurant. Tuna: The lean tuna was better than the previous day's Aoi tuna. It might be that larger tuna from a reputable fishmonger is better than the smaller tuna from a brand fishmonger. Sardine: It was labeled as being from Hokkaido. Generally, sardines from inland bays have more flavor, but they may be hard to find. Flatfish: The larger ones were from Korea and often lacked flavor. Octopus: Restaurants that serve octopus tend to be good. The octopus at this restaurant was delicious. Shrimp: Labeled as being from Okayama, but nothing special. Shrimp used to come from Koshiba but are now hard to find. Shrimp from Hokkaido and Korea are large but lack flavor. Eel: Eel from Haneda in Tokyo Bay during the rainy season is considered the best. Eel from Tsushima in winter has good fat content, but the fat was lacking at this time. Sea urchin: From Hamanaka in Nemuro, Hokkaido, but the flavor was lacking. Horse mackerel: Horse mackerel in spring is light with good aroma, but the aroma was lacking. Sea bream: Sea bream has two seasons when it becomes delicious, but it didn't seem quite right. Horse mackerel: Contains vinegar, but the fat content was lacking, possibly due to the season. It had good flavor. Egg omelette: There were three types of egg omelette, all homemade and well-made. Dried gourd roll: Excellent quality with perfect firmness. Soft dried gourd is not enjoyable. The key to a good dried gourd roll is when the dried gourd and seaweed tear perfectly when bitten. The seaweed must also be of good quality. It's rare to find someone skilled at making dried gourd rolls, but this chef is perfect. Overall, the restaurant seems to be running a fair business with decent ingredients at a reasonable price. In the past, I had a bad experience with expensive sea urchin at a famous Ginza restaurant, so I asked my usual fishmonger about the brand, and it turned out to be half the price of what I usually buy. This made me realize that Ginza is a terrible place where they charge exorbitant prices for cheap fish.

This is my second visit to this restaurant, although it has been 4.5 years since my last visit. I remember it being very good last time, so I decided to return. As I entered, I raised one finger in the "please seat me" gesture to the owner behind the counter. He greeted me loudly and directed me to the best spot in the middle of the L-shaped counter. There were two regular customers at each end of the counter. The display case was filled with fresh fish and there were recommended dishes written on a whiteboard. I started with a bottle of beer and asked the owner to recommend some appetizers to start the meal. The meal began with: - Sea bream sashimi - delicious with a rich flavor on the skin - Fatty mackerel sashimi - always the best - Abalone - strong taste of the sea with a good texture - Octopus head - Cod milt with ponzu sauce - boiled lightly and had a sticky texture that paired well with the ponzu sauce - Homemade salted squid - slightly wrinkled from possibly being frozen, but had a strong umami flavor - Yellowtail sashimi - ordered because it looked fatty in the display case and was indeed delicious.

I wanted to eat sushi in Kamata for the first time in a while, so I looked it up and tried a restaurant that turned out to be a great hit!! There was no menu with prices listed, you can choose from the sushi lined up in the showcase and order nigiri or small dishes! The owner apparently buys ingredients at Toyosu Market according to the season!! All the sushi was delicious, but the fatty tuna was outstanding. Also, the oyster I happened to order, the last one left, was incredibly delicious with a milky flavor. I think the ingredients will change with the season, so I want to go again when it gets a little colder!!... #Tokyo #Kamata #Sushi #Sushi #TokyoGourmet #KamataGourmet #TokyoDinner #KamataDinner #TabelogBeliever #TabelogPopularRestaurant #KenSushi #SushiLover #SeafoodLover #Tuna #FattyTuna #Botanebi #Oyster #Squid #SeaBass #SeaUrchin #SalmonRoe #FoodLover #Delicious #Yummy #DeliciousRestaurantHere #DinnerOnACertainHoliday #SalarymansFoodDiary #SalarymansHoliday #WeekendForWorkingAdults.

I went to Kanesushi in Kamata for dinner. Inspired by the reviews of my beloved raccoon, I decided to give it a try. The restaurant is located near Kamata Station East Exit, just across from Hoisassa. I sat at the end of the counter and looked at the menu before ordering from the chef. I had a variety of sushi including white cuttlefish, golden snapper, horse mackerel, horse mackerel, medium fatty tuna, small skin-boiled clams, shako, sardines, dried gourd rolls, and tamagoyaki. I also had Asahi beer and green tea. The total bill for today was exactly 9000 yen. Due to the state of emergency, alcohol was not served, which was a bit disappointing. Overall, it felt like a sushi restaurant that has been loved by locals for a long time. You can visit without a reservation and enjoy a meal at the counter or in the tatami seating area. Thank you for the delicious meal.

When you walk through the maze in the middle of JR Kamata Station on the east side, you will find this restaurant. For some reason, this place stands out... well, not that the surrounding area isn't nice, with a pachinko parlor and a standing bar selling cigarettes, it's a bit chaotic down the street, so it was a bit surprising. After the lifting of the state of emergency on the weekend, the restaurant was full. Some people had to give up and go home. It's a very popular place. They serve authentic Edomae sushi, with a counter for 10 seats and a table for tatami seating. The middle-aged owner is very friendly, quick, and smooth in service. The owner's professional handling exudes an aura of absolute deliciousness. I had the recommended appetizers and had a few cups of Kubota (Chitose) sake, and as I did, my consciousness and memory began to fade... Ah, I must have finally arrived in paradise. All the bad things that happened this week, the happy moments, grudges, and sorrows, all disappear. There is no menu or price list, so I was a bit nervous when it came time to pay. However, it was more affordable than I thought. I had some sake and spent around 10,000 yen alone. They accept cards, but cash is preferred, and there is a 4% fee for card payments. In a cashless society, this sushi restaurant sticks to its traditional values. This unique find on the east side of JR Kamata Station is highly recommended!

It's Tuesday evening. As predicted by the weather forecast, the cold rain has started to wet the streets. Today is a work day. Since I've come all the way to the city, I decide to visit a popular Chinese restaurant in Kamata. Oh? The sign is not lit up. The curtain is also closed. Peeking inside, I see two people who seem like regulars, sipping beer from their glasses. Hmm. Maybe I came too early... I don't want to disturb the regulars, so I have no choice but to leave. Let's take a walk along the main street. It's getting cold, so maybe I'll have some ramen. Looking around, I spot "Ken Sushi," a restaurant I visited a few years ago. I enter and see one customer already there. There are two reservation cards placed on the counter. "Welcome," says the disciplined owner. "I didn't make a reservation..." I point out. "It's okay," he reassures me. "It's been three or four years since I last visited." "Oh, could it be...?" "Yes. I was introduced by Master Watabe in Ginza." "Oh, yes, yes. Please take a seat here..." he gestures towards the counter with his left palm. He remembers me! "Oh, it's been quite a ride. Thanks to the kind words you wrote, many more people have been visiting us. Everyone seems to have read it," the humble owner says, blushing. Is he talking about Tabelog? "Oh, no, I wrote something presumptuous, I apologize. Given the atmosphere and your skills, it's only natural that you're thriving," I reply, feeling embarrassed. Oh, I'm surprised. I feel the fear of reviews. I have to be more careful with what I write. Feeling a bit itchy from embarrassment, I continue to eat and drink silently to calm my excitement. After a couple of hours of enjoyment, it's time to pay. "Please come again. Don't forget us," the owner says. "Of course," I reply, slightly tipsy, as I head towards the East exit in the icy rain. It's cold. But my heart is warm. Here is what I had. Please read the comments in the photo section along with the images. And thank you for the meal. Note: The total bill was 20,200 yen, but clearly I ate and drank too much, so normally I would expect change from a single bill. <Appetizers> - Boiled flounder skin - Flat clam - Aoyagi (surf clam) - Shrimp from Okayama - White fish from Aomori - Ark shell from Yamaguchi - Squid with eggs - Small fish - Flounder sashimi from Aomori - Chawanmushi <Sushi> - Lean tuna - Medium fatty tuna - Fatty tuna - Flounder (kombu cured) - Sweet shrimp - Sea urchin - Toro hand roll <Drinks> - Black Label (large bottle) - Isshichi Junmai Ginjo sake from Kurashiki, 720ml

I had a sashimi assortment today. It included a lot of recommended sashimi and I was very satisfied. The atmosphere was calm and cozy, and the head chef was very kind. I thought the pickled ginger was a bit spicy, which I also liked. The signboard with today's recommendations was hard to see in the dark. I would love to visit again for a private dining experience next time.

It was said to be a popular restaurant, so I made a reservation by phone on Friday at 9 pm and visited around 10 pm. When I arrived, there were no other customers, so we had the place to ourselves for a while. However, within an hour, it became full, so we were lucky with our timing. It's definitely a popular restaurant as the reviews say. We had bonito and turban shell sashimi, and the live oysters were delicious. The chawanmushi was also very tasty with plenty of ingredients. We left the sushi selection up to the chef, and the gurnard was very delicious, and the salmon roe was just to my liking, so I was very satisfied. There were only two types of cold sake available, so I would be happy if they could add a few more options. I would definitely like to visit again. Thank you for the wonderful meal.

This is an Edo-style sushi restaurant located in the drinking district of the east exit of JR Kamata Station. The restaurant is usually only open at night, but currently, it is also open during the day. Upon entering the restaurant, there were no other customers and the menu was not visible. The recommended dishes were written on a board. The reviewer opted for the more expensive option priced at 2,700 yen. The sushi was served by two sushi chefs standing in front of the reviewer. The reviewer found the presence of two chefs for one customer a bit uncomfortable. The sushi included various types of fish and toppings, and the reviewer found the quality to be decent. Overall, the reviewer felt that the restaurant had a good atmosphere and the sushi was carefully prepared. The reviewer speculated on how the dining experience might differ for different types of customers. The reviewer concluded the review by expressing that the encounter and attitude towards the restaurant can greatly impact the dining experience.

[Overall Impression] Located about a 3-minute walk south from JR Kamata Station in Tokyo, this popular sushi restaurant offers great value and delicious sushi right in the heart of a bustling downtown area. Despite its casual appearance, the sushi here is well-crafted with high-quality ingredients. You can eat and drink to your heart's content for less than 10,000 yen, making it a very satisfying experience. [Detailed Review] Whenever I travel to Tokyo, one of the foods I crave is sushi. I decided to visit this restaurant in the Kamata area, and it did not disappoint. The restaurant is situated right in the middle of a bustling downtown area, with a traditional blue curtain hanging at the entrance, giving off a typical local sushi restaurant vibe. Inside, there are 11 counter seats and 2 tables in a raised area. There is one sushi chef and another staff member assisting, both providing friendly and welcoming service. I arrived right around opening time and the restaurant quickly filled up. It's quite a popular spot, so making a reservation might be a good idea. The menu offers a variety of appetizers, daily specials, and sushi. You can choose your sushi directly from the display case. Although prices are not listed, I assumed it wouldn't be too expensive based on the atmosphere. I decided to order freely. I prefer nigiri sushi, but many customers seemed to order fish cut into pieces as a side dish to enjoy with their drinks before the sushi. I started with a highball and later switched to two glasses of sweet potato shochu. I ordered squid and octopus as my first dish. The chef quickly and skillfully sliced them and presented them neatly on a plate. The octopus had a firm texture and a slightly salty taste compared to Kansai-style octopus. The squid was chewy with a strong sweetness. I also had a variety of nigiri sushi, including flounder, gizzard shad, horse mackerel, squid, bonito, yellowtail, tuna, herring, ark shell, shrimp, and eel. Among them, the tuna was exceptionally delicious. The sushi rice had a perfect balance of vinegar and texture, enhancing the overall flavor. I imagined this restaurant to be more casual, but the sushi was meticulously made and presented. The staff's service was attentive and welcoming, creating a comfortable atmosphere even for female customers dining alone. The drinks were also enjoyable. The total bill for today's meal was around 8,500 yen, which was quite reasonable considering the quality of the food. With its convenient location near the station, welcoming atmosphere, and affordable prices, it's no wonder this place is gaining popularity. Thank you for the wonderful meal.

<Sashimi>: Chicken liver, octopus, sea bream, herring <Nigiri>: Marbled sole, sea bream from Akashi, gurnard, marbled sole with kelp, gizzard shad, horse mackerel, lean tuna, fatty tuna, sweet shrimp, conger eel, simmered hamachi. The rice vinegar is not strong, light, sticky, raw, Kurashiki Junmai Ichi-nana x3 9900

Located in the drinking district near the east exit of Kamata Station, this traditional Edo-style sushi restaurant offers sincere service from the head chef that makes you feel comfortable even if it's your first time there. I always had to give up on entering when I tried to go home, but this time I was able to enter smoothly as it was past 11 PM. I ordered the chef's choice sashimi: - Flounder: Average, neither good nor bad - Octopus: Similar to boiled octopus from a supermarket - Yellowtail: Good yellowtail with nice fat content, but slightly over-aged - Mackerel: A bit too strong in flavor, lacking in fat content - Red clam: The best among the sashimi, fresh and delicious To be honest, up to this point, I felt a bit disappointed. Is there no other good sushi restaurant in Kamata besides Hatsune Sushi? - Shrimp: It was a male shrimp, but still quite tasty Next, I had some nigiri sushi: - Gizzard shad: The flavor improved when made into nigiri, delicious - Medium fatty tuna: Not top-grade, but delicious with a fine balance of fat - Fluke fin: Small but sweet and delicious - Sea urchin: Delicious sea urchin from Hokkaido - Fatty tuna: Very tasty fatty tuna - Conger eel: Boneless and fluffy, melts in your mouth - Tamagoyaki: With Mitsuba (Japanese parsley), just the right level of sweetness After trying the nigiri sushi, my opinion completely changed! It's a delicious sushi restaurant. I had a glass of draft beer and the total bill was 8000 yen. Don't expect everything at this price point. It's a good value and a convenient sushi restaurant in the neighborhood.