Thank you very much for always viewing✨ If you like it, please try bookmarking the shop with the "Save Shop" button♪ A shop located near the Namiki Bridge intersection in Shibuya, Tokyo. When I visited, it was a restaurant selected as one of the top 5000 on Tabelog with a rating of 3.73. I went with a friend for a dinner, and the head chef had trained at a famous restaurant in Ginza. He was great to talk to, had a lovely personality, and the food was incredibly delicious♪ Other customers who were there also seemed very satisfied, and I thought this place would become popular♪ I heard that the alcohol prices are set at a reasonable level, and after eating and drinking so much, I received change from 25,000 yen for one person. It's a recommended restaurant(*^▽^*) The dishes we had are as follows: ▼ Omakase Course 18,000 yen - Thinly sliced ginger - Steamed turtle with plenty of meat - Hyogo firefly squid with seven spices - Roasted seaweed sake - Hokkaido Nemuro sea urchin - Abalone liver sauce - Miyagi 100kg tuna toro - Miyagi 100kg marinated tuna - Sumiika - Scallop - Hokkigai - Kagoshima early-harvest bamboo shoot and medai - Scallop shellfish - 13-second boiled head with miso - Sakuramasu with mountain wasabi - Sayori - Grilled eel rolled in charcoal - 2-hour omelette with shrimp, yam, and Japanese sugar - Kasujiru with Wakayama Kidodo sake, miso, and fish broth - Dessert: Pudding with matcha sauce and black beans ▼ Additional - Toro taku with large leaf sesame - Kanpyo roll - Shirohonoka draft beer - Asahi Super Dry bottled beer - Grattie A Dio from Nara - Cosmos from Akita Thank you for reading until the end✨ If you leave a comment, I will reply♪ I hope this information on gourmet food can be even a little helpful to everyone. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

Shibuya Station 5 minutes walk "Sushi Ichi" with a weekend lunch limited course for ¥10,000. Contents (☆ particularly liked menu) - Chawanmushi ☆ Salted squid ink of Surumeika - Tempura of Koshiaubra and Sumika's squid legs ☆ Ohitashi ☆ Aoriika ☆ Chutoro ☆ Kobako ☆ Sukimi ☆ Tachiuo ☆ Akami-zuke ☆ Kuruma-ebi ☆ Nemuro Bafun Uni - Anago - Tamago - Red miso soup Chawanmushi starts with a gentle start. A gentle white chawanmushi made with Yama-ushitake! It was surprising to find out that it really looks like a mop. The salted squid ink has a good aroma as it is grated with yuzu peel at the finish. It is a delicious appetizer to have with drinks in the afternoon. The tempura of Koshiaubra and Sumika's squid legs is made with Koshiaubra, a mountain vegetable similar to taro sprouts, and squid legs. There are two squid legs. It is light and crispy, just the right size for a bite-sized snack. Ohitashi is made with wakame, okahijiki, and tomato blanched and served as ohitashi. It is finished with bonito flakes, which surprisingly go well with tomatoes. The crispy texture of okahijiki and the delicious taste were good. Aoriika is a finely shredded aoriika, which is well put together and unravels nicely. It has a strong vinegar and salt flavor. It is delicious even after having other snacks. Chutoro is salt-kettle chutoro this time. It is very fatty and delicious. Kobako is large and slightly vinegary, with a good aftertaste that is similar to using kelp even though it is not used. It is delicious. Sukimi was served with a large leaf on top when pressed, but there was no strong taste of the leaf. It has a good mouthfeel and goes well with the shari. Tachiuo has only the skin seared. It is rare to have sushi with a good fatty feel, but it is also good. Akami-zuke has yuzu inside, which goes well with it. It has a rich and lingering taste with a thick and long-lasting feel. The kuruma-ebi is rare with the body cooked for about 13 seconds, and the head with miso for about 2 minutes. It has a sweet taste and a good texture due to being rare. The miso flavor is not too strong, just right. The Nemuro Bafun Uni is served straight without seaweed! The intense flavor is straightforward! The balance of the shari's size is just right and delicious! Anago is a soft anago. There is still a bit of sadness knowing it's the end... The tamago was a hot and sweet dashimaki. Finished with red miso soup. I had one glass of unfiltered Shirahonoka and one highball until I was explained. Japanese whiskey is easy to drink with only Japanese whiskey and types of Islay whiskey. Both were unfamiliar to me. There are many kinds of sake and sweet potato shochu, and it seems that they are particular about them. I entered the store about 5 minutes before the lunch. I heard that lunch is a 1.5-hour two-part system, and I thought it might be a bit rushed, but it was a comfortable feeling, with the master's sincere and careful sushi-making attitude and pleasant customer service. It was a good time.

*Meguribashi Sushiichi* A restaurant that opened in August 2020. The concept is to allow anyone to enjoy authentic Edomae sushi and experience a moment of "mouth bliss" and "extraordinary" for our customers. Whether you are a regular at high-end restaurants or trying sushi for the first time, we promise a relaxed space for you to enjoy your meal. Our staff is dedicated to ensuring that our customers have a truly enjoyable time. ▲Key Points to Remember▲ ✎On a holiday, there was only one group at 5:00 PM. Fully booked by 6:30 PM! ✎The restroom was clean. ✎The rice used is Fukushima-grown Koshihikari. Cooked slightly firm to bring out the unique sweetness of Fukushima-grown Koshihikari, combined with a rich red vinegar for a flavorful finish. ▲Check out these exciting points▲ ✎The head chef explains the proper way to eat and describes the sushi very carefully! Refreshing! The owner's movements are agile and impressive! *Omakase Course ¥18,000* Ginger pickles are refreshing and delicious! Comes with chawanmushi and sprinkled rice crackers. The mushrooms are full of flavor, with mitsuba adding a nice touch. Baby tuna with ponzu sauce, scallions, and grated daikon, refreshing acidity of ponzu sauce. Delicious! Firefly squid namero with sesame, ginger, and shiso, perfect with sake, salty and flavorful. Tempura of taranome, sumiika tentacles, and kisu. Taranome is reminiscent of asparagus, sumiika tentacles are chewy and flavorful, while kisu is light and fluffy with a strong salty taste. Sumiika nigiri using red vinegar from Ehime, topped with salt and yuzu, tender and delicious. Beltfish nigiri with only the skin seared, great sear and tender texture. Fatty tuna belly nigiri, melt-in-your-mouth soft and flavorful. Gizzard shad nigiri, refreshing with a good acidity. Horse mackerel nigiri with scallions on top, rich and oily, beautifully sliced. Steamed abalone steamed for 5 hours, incredibly soft and tender, with a delicious liver sauce. Mix the remaining sauce with rice for a rich and flavorful treat. Ohitashi with hijiki, kinpira burdock, mini tomato, and maguro bushi. Crispy hijiki, interesting combination, sweet tomato. Tuna zuke nigiri from Chiba, fragrant with yuzu, well-marinated and delicious. Carabinero from Kagoshima, only the head heated for 13 seconds, sweet and firm, with head miso inside. Uni, creamy and rich, not fishy at all, delicious. Anago with sansho pepper on top, fluffy and slightly sweet, with a hint of sansho. Red miso soup, rich and flavorful, complex taste from the broth. Tamagoyaki with shrimp paste, fluffy and sweet like castella cake, delicious. Matcha blancmange with coconut underneath, matches well with matcha sauce, delicious with warm green tea.

I never expected to find such a great sushi restaurant in Shibuya. The meticulous work and dishes were not too strong in flavor, focusing on the refined taste of Kyoto-style dashi and umami. I was completely satisfied with the course dishes and sushi. The abalone sauce was the most impressive. I definitely want to go back again.

Shibuya Sushi Ichi is written as "Hajime" and is said to be related to Gotanda Sushi SUSHI TOKYO 81. I visited for Sunday lunch and the place was packed with customers coming and going. It's a great deal to have high-quality sushi for 10,000 yen. The course started with a chawanmushi, which was a new experience for me. The nigiri that followed was overall average. The satisfaction came from the value for money at 10,000 yen. The head chef and other staff provided good service. Thank you for the meal.

Limited to weekends, the omakase lunch here is fantastic. The seasonal appetizers are all delicious and go well with drinks. They have a wide selection of sake, so I recommend letting them choose for you based on your preferences. The kelp-cured golden eye snapper and the half-cooked shrimp were both incredibly tasty! I also liked the slightly firm sushi rice seasoned with red vinegar. And the pickled ginger here is amazing. It's made with soft young ginger, so it's not too sour or too salty, just a gentle flavor. I could honestly just keep eating the pickled ginger alone.

I visited Sushi Ichi, located about a 4-minute walk from Shibuya Station! A friend who loves sushi was able to make a reservation at a good sushi restaurant, so off to Shibuya we went. I had been to the Dogenzaka and Miyamasuzaka areas before, but I had never eaten at a restaurant closer to Ebisu than Shibuya Stream. There were so many restaurants lined up that I couldn't believe it. I was in a great mood for sushi after about two weeks. As we walked, we saw a lantern-shaped sign that read "Namikibashi Sushi Ichi." I love this kind of sign. There was also a wooden sign buried in the wooden wall, which had a nice atmosphere. We went downstairs, and when the door opened, we saw a row of counters. There was no background music, and the interior was quite bright. The spotlight was shining brightly on the sushi counter. This time, we made a reservation for the omakase course. The course included: Chawanmushi, Mackerel sushi, Firefly squid grilled with charcoal, Abalone simmered tenderly with liver sauce, One-bite-sized rice with liver sauce, Sea urchin, Toro, Firefly squid, Shio-koji, Yellowtail, Sea bream, Salmon, Shirako soup, Koshin, Kuruma prawn, Katsuobushi and mountain wasabi snack, Miso soup, Anago hand roll, Tamagoyaki, and Dessert. The drinks we ordered were: Suntory Shiro Homare, Kuro Ryu from Fukui Prefecture, Tetsudogawa from Ishikawa Prefecture (dry sake), and Mazakiri from Yamagata Prefecture (extra dry sake). The Abalone simmered tenderly with liver sauce was amazing. The chef presented us with a boiled abalone before slicing it, and we enjoyed it with liver sauce. The abalone was tender with a good texture. The Uni was also outstanding. The shrimp was still moving a bit before being cooked and had a beautiful pink color when served. It was refreshing and had a good punch. The Shirako soup was made with Sado seaweed, which provided a nice texture and satisfying taste. The Katsuobushi and mountain wasabi snack was served as a palate cleanser at the end. The chef warned us to eat it little by little, as it might make our noses tingle. I made the mistake of eating too much wasabi at once, but it did clear my sinuses. The sake recommended by the chef was Mazakiri from Yamagata Prefecture, which was very dry and paired well with the sushi. The chef was a great entertainer and created a lively atmosphere. He engaged with each customer at the counter, making it feel like a bar. A sushi restaurant that serves great pickled ginger is always delicious. Overall, it was a fantastic experience.

It was my first visit! I found this place on Instagram and it looked delicious, so I decided to give it a try. There were two counter seats, and I sat at the one in the back. The pickled ginger was not thinly sliced, but in chunks, which gave it a satisfying crunch. Everything I tried was delicious, but personally, I thought the squid was the best. Also, the fish that came out as an appetizer (7th and 8th pictures) was incredibly tasty. Thank you for the meal!

This is a very valuable experience. Our reservation is at 11:30, so we are the only ones at our table. Chef Baba was very patient and explained the process of making each sushi and the origin of each fish from start to finish. This is our first experience with Edomae sushi. It truly goes beyond the concept of gourmet. It is a completely artistic experience.

First of all, I do not recommend visiting this place for lunch. I recommend visiting for dinner instead (◞‸◟) Today, I visited "Sushi Hajime," a place I had been wanting to visit based on reviews from "Sushi Log" and other reviewers. The head chef, Mr. Baba, is known to be from "Ginza Onodera," and the reviews mentioned that he is good at customer service, so I made a reservation without feeling too nervous about the experience ( ◠‿◠ ) I got off at Shibuya Station and took a leisurely stroll around the area. It's a clear day today, but quite cold. Winter is definitely here. Shibuya is crowded with young people, so I wandered around the station area ( ´ ▽ ` ) By the way, it was my first time seeing the Hachiko statue up close, so I couldn't resist taking a photo. It was quite crowded, so I didn't stay long and moved on. I walked towards Shibuya River in the south to get to the restaurant. The scenery suddenly became quiet as I walked a bit. The view of Shibuya River was also lovely. When I arrived at the building at the reservation time, the view from the staircase had a nice atmosphere. I went downstairs and was guided to the counter by the staff. Was it an apprentice? The chef greeted me energetically. Today's special was the "Sushi and Appetizer Omakase Course" for weekends only, priced at 10,000 yen. I ordered a yuzu vinegar sour first, and later ordered the Otokoyama sake from the sake menu. It's a variety called Takemichi Blue, with a strong and refreshing taste. The shari (sushi rice) used a red vinegar called Ichiume-su from Aichi, which gave it a strong acidity and umami flavor, but the rice flavor was also strong, making it a bold shari. The rice was a bit firm, with a sweetness that comes out when chewed. The temperature was just right, and it was delicious shari (＾◇＾) Normally, this is where I would write my impressions one by one, but Chef Baba was busy preparing in the back the whole time... I couldn't even catch a glimpse of his face. It seemed like they were short-staffed, as the staff from the front was also helping wipe the plates in the kitchen... Even after finishing the meal, I was told by the chef to come back for dinner next time. When the next customers arrived, I was quickly asked for the bill and escorted out of the restaurant (・・;) Both the appetizers and sushi were small and left me feeling unsatisfied, both in my stomach and heart. The toppings were thin, and quite different from the photos online... Honestly, aside from the Oma tuna, there was no sense of amazement. Lunch seemed more like a business card exchange, but even the rolls were cucumber rolls, and I couldn't even eat the shrimp. It made me a little sad to think that sushi restaurants are mainly focused on dinner. For the same price, I would have preferred "Ginza Onodera." However, the shari and tuna were truly delicious ( ◠‿◠ ) That's all.

Visited on a Sunday afternoon. Managed to secure a reservation made the day before. It's great to find a restaurant open for lunch on a Sunday! The sushi is based on red vinegar rice, with toppings like sea urchin, tuna, and marinated mackerel. The rice is well-aged, sticky, with a hint of saltiness. Enjoyed without soy sauce, perfect for pairing with sake. The chef's service was excellent, very satisfied. Definitely want to come back!

This time I visited "Sushi Ichi"! I made a reservation for a course meal, which costs around 20,000 yen per person. I had been here once before and was so impressed that I decided to visit again. There were nearly 20 dishes in total! Each dish was explained in detail, but I couldn't take notes and only have photos, I apologize. Overall, the freshness was outstanding and everything was delicious. It's hard to describe how good it was just by saying "delicious"! The most surprising dish was the Spanish mackerel! It's not something I would usually try, but it was incredibly tasty! In between sushi, they offer a wide selection of sake, so you can choose based on your mood or preference. This time I tried a super dry sake called "Daina" from Ohtawara City, Tochigi Prefecture. I usually don't like dry sake, but this one had a smooth and easy-to-drink taste. The variety of sushi changes frequently, so every visit is exciting! Although it's a bit pricey, I highly recommend visiting this place at least once! Check it out!

Solo diner-friendly rating ★★★★☆ "Omakase Course" (18,000 yen). *⑅୨୧┈┈┈┈Food Report✍️┈┈┈┈୨୧⑅*｡ A very friendly master welcomes you at this sushi restaurant. This place is perfect for solo diners like me who usually feel tense and nervous in non-conveyor belt sushi restaurants. The location near Shibuya Station's New South Exit is a bit mysterious, but once you step inside, you'll find a cozy counter where the master creates a warm atmosphere. The master is planning to open a new store soon, so now is the chance to meet him! I ordered the omakase course, and here are some highlights: - Chawanmushi with fresh seaweed and new salmon roe. - Yellowtail with spicy daikon radish, showcasing the freshness of the fish. - Sea bream wrapped in seaweed, a delightful combination of flavors and textures. - Warm dish with winter melon, Hokkaido fish, golden-eyed snapper, and matsutake mushrooms in a rich broth. - Fatty tuna sushi, one of my favorites with its luscious texture and flavor. - Hokkaido Matsukawa flounder, firefly squid, bonito with ginger and scallions, and red eggplant in a rich broth. - Saury, kelp grouper, and abalone liver sauce that is simply divine. - Uni and new salmon roe over rice, a delightful combination. - Gizzard shad with a beautiful sheen and rich flavor. - Grilled conger eel that melts in your mouth. - Red miso soup with shrimp and black sugar, a sweet treat. - Toro roll to finish, showcasing a different aspect of the fatty tuna. - Matcha blancmange and coconut pudding for dessert, a perfect balance of bitterness and sweetness. The master provides a fun and entertaining dining experience, making you feel at ease. Whether you're looking for exceptional hospitality or a private dining experience, this place is highly recommended. I've become a fan of the restaurant and the master!

The president's birthday celebration was last month, but we couldn't make it, so we made a reservation at this restaurant. Originally, we planned to reserve for the weekend, but the desired date was fully booked, so we made a reservation for a weekday. The location is a basement restaurant along Yamate Street, just outside the south exit of Shibuya. It seems to be a sister restaurant of Gotanda Sushi Asahi and SUSHI TOKYO 81. I was surprised to find out later that this place is related to the young sushi chef I had tried at Kagerou. The omakase course costs 18,000 yen, and the aging of the fish varies depending on the type. The rice is a blend of red and white vinegar to bring out the natural flavor of the seafood. The course includes about 20 items, including appetizers. We started with a Shirohonoka draft beer for 1,100 yen. It was light and easy to drink with a mild bitterness. The head chef was off that day, but a young and highly skilled sushi chef entertained us with lots of conversation. The ingredients and wasabi were freshly grated as needed. We enjoyed dishes like Niigata Dadacha beans, two types of katsuobushi, saba sushi, matsutake and ama-dai soup, chutoro nigiri, shira ika nigiri, makogarei nigiri, fried eggplant with Higomuraki eggplant, ishigaki clam nigiri, hokki clam nigiri, akami zuke nigiri, hokki clam nigiri, haruko tai nigiri, steamed abalone, abalone liver sauce rice, and abalone liver sauce.

Today's sixth meal is a visit to "Sushi Hajime" to relive the excitement of eating sushi for the first time! I made a reservation for the omakase course for 17,000 yen. - Roasted tea beans as an appetizer, crispy and delicious! - Kisu tempura with a light touch of kelp, refreshing and tasty. - Mackerel sushi with slightly sweet rice and perfectly seasoned grilled mackerel, delicious! - Winter melon with flower crab, a comforting dish with a delicate flavor. - Oma medium fatty tuna with a perfect balance of richness and acidity, irresistible! - Squid sushi with salt and vinegar, finely cut and melts in your mouth, refreshing and flavorful. - Grilled red eggplant with miso, a rich and savory dish perfect for pairing with sake. - Marbled flounder with seaweed salt, aged for two days, enhancing the deliciousness. - Horse mackerel with spring onion, a texture variation with a moist and flavorful fish, delicious! - Marinated lean tuna with sesame, adding a nice accent to the dish. - Boiled shrimp with miso, tender and fresh, incredibly delicious! - Hokkigai clam with a sweet and flavorful interior, showcasing the best part of the clam. - Fuefukidai with a refreshing umami taste, a delightful dish. - Abalone with liver sauce, showcasing the live abalone and a rich and delicious liver sauce. - Kohada, a delicacy with exquisite flavor and texture, simply amazing! - Sea urchin handed directly, fresh and delicious without any fishy taste. - Tamashibi shrimp with ground shrimp paste and black sugar for sweetness, a delightful treat! - Green onion and asatsuki in a delicate soup with premium eel, a comforting and elegant taste. - Simmered conger eel, incredibly tender and melts in your mouth, absolutely delicious! - Matcha blancmange with coconut pudding, a sophisticated dessert with a unique and delicious taste! The quality of the sushi is exceptional, and the chef was friendly and made the experience enjoyable. I would love to visit again! Thank you for the wonderful meal.

I made a reservation for the omakase course at a authentic Edomae sushi restaurant in Shibuya called "Sushi Ichi" and visited the place. The counter seats had a calm atmosphere. I started with a glass of draft beer, Shiraho no Ka. The first dish was winter melon and Hanasaki crab ankake, which had a comforting warmth and was served in a beautiful dish. Next was a Miyagi flying fish fry with tartar sauce and pickled ginger, which was refreshing and delicious. The fry was light and crispy. I also tried a fresh raw sake, Junmai Daiginjo Muroka Namagenshu, from Sakamirai Brewery in Aichi. It was served in a Tokkuri and Ochoko set, and I enjoyed the flavor with a touch of wasabi. The Katsuo with mustard from Kesenuma was lightly marinated and had a chewy texture. I also had some wasabi with sake and enjoyed it. The new squid from Kagoshima had a firm texture and a rich umami flavor. The red vinegar used for the sushi rice was slightly warm. The Fuefukidai from Kagoshima had a refreshing taste perfect for summer. The Aji from Nagasaki had green onions mixed in, which added a complex flavor. I compared two different types of sake using two different Ochoko cups. The Oma tuna belly had a light and refreshing taste perfect for summer. The Madai from Nagasaki was deep-fried with pine needle tempura and served with white melon, creating a contrast of textures. The Akami-zuke with yuzu flavor from Oma had a subtle aroma. The lightly seared Hokkaido scallop from Naga...

Visited the sushi restaurant with a friend. When we entered at 6:00 pm, there was only one group of customers already there, but later a couple and a group of three men arrived. The restaurant operates in two parts, from 6:00 pm to 8:30 pm, but they are flexible with the arrival times. The head chef is friendly and good at engaging with customers, so the atmosphere in the restaurant is lively and may not be ideal for those looking for a quiet sushi experience. We ordered the Chef's Choice course for 17,000 yen. The menu included 6 appetizers, 10 pieces of nigiri sushi, and 3 other dishes, along with sake. The sushi chef, who was a bit older than the head chef, accommodated our pace and provided a great dining experience. The nigiri sushi was expertly crafted, with a perfect balance of tender rice and fresh toppings. The shrimp, cooked for only 13 seconds, was particularly delicious, with a great texture and rich flavor. The braised abalone served as an appetizer was incredibly tender, and the liver sauce underneath was exceptional. Throughout the meal, the head chef and sushi chef were friendly and engaging, making it a great choice for those new to sushi restaurants or those who enjoy chatting with the staff. However, the absence of high-quality uni or hairy crab dishes, as seen in YouTube videos, was a bit disappointing.

Located just a short walk from Shibuya Stream towards Ebisu, this sushi restaurant offers a stylish counter seating area downstairs. The atmosphere is calm and relaxed, with a unified color scheme that promotes a sense of relaxation. The restaurant prides itself on high-quality ingredients and sushi rice, using Fukushima's Koshihikari rice cooked to a firm texture and aged red vinegar made from sake lees for over 10 years. The restaurant offers an omakase course only, with two seating times in the evening starting at 6:00 pm and 8:30 pm. They also serve lunch on weekends and holidays. The drink menu includes shochu, beer, domestic whiskey, and a wide selection of sake. The food menu includes dishes like simmered crab with hijiki, seared bonito marinated in spicy soy sauce, grilled squid with monkfish liver, and Kyoto-style white squid. The sushi selection features medium fatty tuna from Miyagi, golden eye snapper, and branded horse mackerel from Shimane. Each dish is carefully prepared and presented, showcasing the chef's skill and attention to detail. The meal ends with a selection of desserts and a warm atmosphere that is inviting to both sushi enthusiasts and those new to the sushi dining experience. With its high-quality ingredients, skilled preparation, and welcoming ambiance, this restaurant is a must-visit for anyone looking to enjoy a memorable sushi dining experience.

On this day, I had lunch with my boyfriend in Shibuya. We made a reservation at "Sushi Ichi," where you can enjoy high-quality sushi at the counter. We ordered the "Omakase Course (¥17000)." [Course Menu] - Appetizer: Kohada and jade eggplant with Tosazu vinegar dressing - Appetizer: Grilled firefly squid with bonito flakes, simmered octopus, simmered abalone, steamed chawanmushi - Grilled dish: Grilled ainame with yam burdock - Tempura: Young ayu sweetfish and taranome - Sushi: Red squid, locally sourced tuna, locally sourced saury, locally sourced golden eye snapper marinated in kelp, Chiba shrimp, Kagoshima shellfish, spring young sea bream, Kagoshima mackerel, locally sourced blackthroat seaperch, Nagasaki Unagi, Nagasaki-Tsushima sea eel - Closing: Tamagoyaki, red miso soup The review details each dish and its unique flavors and presentation, providing a delightful dining experience. The atmosphere is sophisticated, making it perfect for entertaining or adult dates. I highly recommend visiting this restaurant for a memorable dining experience.

Located on the south side of Shibuya, just a five-minute walk from Meiji Street, the underground building is a relatively high-priced establishment. However, once inside, the atmosphere is calm and you can enjoy your meal at a leisurely pace at the spacious counter. The noise from outside is completely blocked out, making you forget that you are in Shibuya for a moment. The weekend-only lunch I tried this time was priced at 8000 yen, which is more affordable compared to dinner. Starting with two appetizers, the fresh Smika had a perfect balance of texture and tenderness. The fragrant Iwashi that followed was a delightful pairing with sake. The subsequent dishes such as bluefin tuna chutoro and two types of sea urchin (Murasaki Uni and Bafun Uni) were served in a pleasant pace without rushing or making you wait too long. Although it wasn't the head chef who made the sushi, the one-on-one interaction and friendly service made for a very enjoyable daytime drinking experience.

Good evening! Yesterday, I visited "Sushi Ichi" in Shibuya. The restaurant is located a short walk from Shibuya Station's New South Exit. The area is calm, so the restaurant was easy to find. Despite being along a main street, the interior was relaxing with a warm wooden decor. I immediately felt comfortable there. Since I had made a reservation for a course, I ordered a Sapporo Premium White beer. It was rich and the foam was delicious. The meal started with a yuzu-flavored "Hamaguri" appetizer. The large clam had a strong sea flavor and was delicious. Next, a salted "Sumiika" dish was served. It was seasoned perfectly with salt and didn't need soy sauce. The cuts in the squid made it melt in my mouth, which was delightful. Then, I had grilled "Tachiuo" from Chiba Prefecture. The firm fish with the refreshing taste of sudachi was a great combination. The sushi course began with "Chutoro". The tender and tasty tuna with soy sauce seeping into the cuts was incredibly delicious. Following that was Hokkaido's "Hirame no Kobujime". Despite being a white fish, it had a robust flavor and a slightly firm texture that I liked. I paired this sushi with "Keiko" sake, which had a fruity taste and was delightful. A tempura of "Mehikari and taranome" was served next, and even though it's a sushi restaurant, the tempura was delicious. The ingredients seemed to be of high quality. The sushi and fish dishes continued, and they were perfect with the strong 17.5% alcohol "Oroku" sake. I enjoyed the boiled "Kuruma Ebi", the crunchy and delicious "Akagai", and the delicate and tasty "Harusaki Tai". The "Hotaru Ika" was chewy, flavorful, and rich. The "Zuke Maguro" had the fish and seasoning blending naturally, making it very enjoyable. The "Abalone liver sauce" with a crunchy abalone and rich liver sauce, along with the final vinegared rice, was exquisite. The "Nigiri with two types of Uni" had a creamy texture and a delicious sea flavor that made me smile. The "Tai no Shiojiru" palate cleanser was soothing. The "Anago" was incredibly tender and had a gentle flavor, making it really delicious. For dessert, I had "Tamagoyaki" with shrimp and Japanese yam, which was a delightful and subtly sweet treat. The owner's meticulous attention to detail and craftsmanship were evident, and I understood why the restaurant was busy. The service was kind and attentive, and I had a wonderful time. I would love to visit again. Thank you for the delicious meal!