I used to think that the address was Sakuragaoka-cho, behind the Cerulean Hotel, but it turned out to be a little walk along the railway tracks. About 8 minutes walking by the side under construction due to redevelopment. "Sushi Hanaoka," a restaurant specializing in fish from all over Japan, where the owner, Mr. Hanaoka, directly sources 80% of the fish. We made a reservation on Tabelog three days ago and visited with two people on a weekday at 6 pm. The result was amazing! There were three types of shrimp, a deep-sea fish I had never tried before, skate liver (which was incredibly delicious), a variety of sake, shochu, and Japanese wine. Will definitely visit again soon! (No shellfish was served) Price: excellent, easy to make a reservation, great hospitality, affordable alcohol. We had the Hanaoka Special Course (available from February) with 23 dishes for 14,300 yen. I may have forgotten some items, but here are some highlights: Barame Nuke shabu-shabu, deep-sea fish, Onikasago sashimi, Kitsune Fuefuki, Takae Ebi from Kagoshima, grilled with salt, Sakuramasu's ikura and purple sea urchin rice, Meichidai stew (refreshing and delicious), Ikazuchi squid, Aji from Kagoshima, Namikudahige shrimp from Nishikawa Bay, Toro, Aodai, Akazae Ebi (deliciously sticky), Negitoro roll (additional), Tamago. [Restaurant Name] Sushi Hanaoka Shibuya [Address] 1F, Lacorine Shibuya, 7-2 Sakuragaoka-cho, Shibuya-ku, Tokyo 6 minutes walk from Shibuya Station West Exit on the JR Yamanote Line [Seats] 8 [Private Room] None [Business Hours] Weekdays: First part 6:00-6:30 pm until 8:30 pm Second part 8:30-9:00 pm until 11:00 pm Weekends and holidays: First part 5:30-6:00 pm until 8:00 pm Second part 8:00-8:30 pm until 10:30 pm Sunday open [Closed] 1st Wednesday of the month, every Thursday [Reservation] Available by phone or Tabelog [Tabelog Rating] 3.52 (as of May 2023)

I made a reservation and visited the restaurant at 5:30 pm on Saturday. It is located quietly in a peaceful residential area. I heard that this restaurant offers delicious fish that you don't often see. The owner is from Nagano, so Nagano-produced sake and wine are recommended. I was happy to find out that they have dry options, which I prefer. Every dish was delicious, and there were many types of fish that I had never tried before, which was a delight for fish lovers. The owner has a deep knowledge of fish and his explanations are very interesting. The dishes that left a strong impression on me this time were the eel liver sushi, the three-meal bowl with half-cooked salmon roe, and the shrimp sushi. The eel liver sushi was served fresh, and its rich flavor was a new and delicious experience for me. Also, I never knew that half-cooked salmon roe could be so delicious! All the fish from the town were tasty and satisfying. The owner's wife was warm and provided lovely service. I definitely want to visit again. Thank you for the wonderful meal!

I heard a rumor that you can eat very rare fish here, so I decided to visit! The rumor was true, I tried many rare fish that I had never eaten at a sushi restaurant before, and they were all delicious! I couldn't remember all their names, but they were tasty! The tuna was also delicious! The cost performance was good too. I will definitely visit again.

I was very impressed as a fish lover with the variety of unique ingredients such as Akame and Akaei liver that are not typically found in other sushi restaurants. I was able to enjoy a variety of fish types and was very satisfied. The Akamei liver paired with red wine was a unique experience, and the different ways of eating the dishes kept things interesting. The balance of sweetness and acidity in the dishes was perfect and very delicious.

Five stars. I really want to give five stars. First, when it comes to drinks, I was recommended to try red wine or black tea with sushi, and when I tried it, it was a perfect match. It might depend on personal preference, but I felt that red wine and black tea went better with sushi than the sake I ordered separately. It was captivating. I tried some fish that I had never eaten before, and there were probably some that I would never eat again, but the delicate expression of flavors is difficult, and it was definitely a good memory. The small dishes served between sushi were all so well-prepared that they could be considered as part of a seafood kaiseki meal, and they were all outstanding. Especially the sea squirt sent directly from a fisherman in Sanriku had no fishy smell at all, and it truly felt like eating fruit. Lastly, the head chef, with his unmistakable dedication as a craftsman, showed absolute confidence in his work, leaving a good impression. Despite being a craftsman, he had none of the typical arrogant attitude and always made sure to respond appropriately to the customer's eating pace and conversation, showing consideration and attentiveness. I highly recommend dining at "Hanaoka". You may feel a bit intimidated before entering the restaurant, but once inside, I think you will feel at ease within a few minutes. It's a great restaurant.

I got introduced to this restaurant by a friend who said they were tired of regular sushi. The place served unique and interesting fish dishes that were incredibly delicious. The best dish was the bowl with tuna, crab, and sea urchin. The horse mackerel looked like horse mackerel but tasted sweet and amazing. And the fatty tuna and wasabi roll was a pleasant surprise that was both delicious and affordable. I definitely want to go back again.

Today, I went to this restaurant with my colleagues. It was a bit hidden in a back alley in Shibuya, so we had to search for it a bit. The atmosphere inside was nice, with only an L-shaped counter. The menu consisted of a mix of sushi and small dishes, all showcasing the owner's dedication. I was particularly impressed by the sushi topped with stingray liver. The pairing with red wine was excellent and added depth to the flavors. The bill was surprisingly affordable, making the overall experience even better. It was my first visit, but I instantly became a fan. I will definitely come back again. Thank you for the wonderful meal.

It's Saturday night in Sakuraoka-cho, Shibuya. Following the lively atmosphere at the south exit of the station, I walked through a slightly chaotic street and up a gentle slope where a white curtain welcomed me. This place is called "Sushi Hanaoka." I had heard about it from a follower in Nagoya a few years ago and had been wanting to visit. I made a reservation through Tabelog and arrived at 5:30 pm. The counter had nine seats, and there were four couples besides me. The atmosphere was calm and different from Center Gai, which was a relief. Now, onto the main topic. The food I had was as follows (detailed comments in the photo captions). Overall, the cost-performance ratio of this place is excellent. The variety of rare ingredients and the extensive selection of sake made this a delightful experience. Highly recommended for those looking for a hidden gem in Shibuya.

I was able to encounter good sushi after a long time. In addition to the classics, you can also try rare fish. Everything was delicious, with the harmony between the rice and the toppings being outstanding. I believe that sushi is all about taste, but this place not only has great taste but also generous portions, enough to satisfy even men. The head chef and staff are very lovely, and the atmosphere of the restaurant is top-notch. They have a lot of sake from Nagano, as the chef is from there. I didn't drink this time, but I hope to try pairing sushi with red wine (they will recommend based on the toppings) next time. I definitely want to visit again. Note: There are some items I forgot to take photos of.

Reasonably priced with a satisfying experience. Appetizer: Higedara salted kelp, shredded spring cabbage sashimi: Wanigochi, Honarai shrimp salt-grilled sushi: Ray skin, Kohada, Bonito pickled rice dish: Two types of sea urchin x hairy crab, Hilamasa simmered with Fukumimiso vinegar, grilled Shirako sushi: Southern silver scabbard fish, cherry salmon, small sweet shrimp, pickled mackerel, red meat pickled, medium fatty tuna, Nami Kudahige shrimp, Kodai kelp-wrapped hand roll: Toro x wasabi stem miso soup, egg

I went to Sushi Hanakaosan, located about a 7-minute walk from Shibuya Station, for dinner! I had the special course for 14,300 yen ☺️ This restaurant offers rare fish from the deep sea and unique ingredients that are not commonly found in the market. They also serve classic sushi items! Each dish was carefully explained by the head chef, so I was able to enjoy my meal while gaining knowledge about the fish. The appetizers, sushi, and everything else were delicious ☺️ The sushi rice was fluffy and the fish was fresh and tasty ☺️ The uni and crab rice bowl was incredibly delicious! The uni was rich and creamy, and the crab was full of flavor, making it a luxurious bowl ♡ I also had Japanese sake that paired well with the sushi! The head chef recommended red wine to go with it, and surprisingly, it went well with the whale sushi ☺️ It was a new discovery! The prices were reasonable, and the atmosphere of the restaurant was lovely. I had a wonderful time and would love to go back again ☺️

I visited Hanooka-san in Shibuya for the first time on this day. I was intrigued by the opportunity to try sushi that I wasn't familiar with. The restaurant was located quite deep inside, and I got a little lost before finding it, so I ended up arriving just in time, haha. The sushi, from the nigiri to the hand rolls, was full of rare and unique ingredients from start to finish. If you're looking to try something unusual, I think it's worth a visit. However, if you prefer more traditional sushi, you might not find the usual favorites here. The prices were reasonable and the food was quite delicious. Thank you for the meal. The total time spent was a little over 2 hours, and the bill was less than 20,000 yen.

This was my first time trying non-rotating sushi and I was nervous, but I had a great time. I enjoyed unique ingredients that I don't usually see. I was surprised by how well wine and sushi go together! It was delicious when paired. I recommend ordering the wine recommended by the chef. Thank you for the meal. I will definitely visit again.

I heard that this restaurant serves unique sushi creations, so I was curious to try it out. I went with a friend and we were both surprised by the dishes we tried. The most surprising one was the stingray liver sushi. It looked intimidating, but the liver was surprisingly delicious with no unpleasant smell. We also tried red wine with sushi for the first time, and it was surprisingly tasty. While there were some dishes that didn't quite suit our taste, there were also some that were incredibly delicious and left us amazed. My personal favorite was the whale sushi. It was so delicious. The chef was friendly and easy to talk to, which made our dining experience even more enjoyable. We had plenty of sushi and side dishes, and we left feeling very satisfied. I would love to visit this restaurant again. Thank you for the wonderful meal!

In January 2022, I had dinner in Shibuya. I got off at JR Shibuya Station, passed through the constantly changing construction area, and headed towards the west exit. After crossing the pedestrian bridge and walking through the temporary promenade in the redevelopment area, I found the quiet "Sushi Hanaoka Shibuya" that I was looking for that day. This place is described as a "hidden sushi restaurant for adults to enjoy sushi and side dishes in Shibuya Sakuragaoka-cho. In addition to the natural taste of the ingredients, we incorporate rare ingredients and various cooking methods to continue exploring possibilities and offer you new delicious discoveries every time you visit." I went with a friend, followed the charming path, and sat at the beautiful counter where Chef Hanaoka Hiromi stands. We started with Asahi Premium Draft Beer for 990 yen and then had the Hanaoka Special Course for 14,300 yen. The course included octopus simmered until tender, a comparison of white fish like Alfonsino and Madai, deep-fried local prawns, Tsunuburi fish, large mackerel sashimi, white fish roe, sea urchin and Matsuba crab rice bowl, mozzarella chawanmushi with softshell turtle sauce, seared amberjack, bluefin tuna sushi, simmered sea bream, and more. Each dish was unique and delicious, offering a delightful culinary experience. The meal was paired with Shiga Kogen Yamanokami beer and was thoroughly enjoyable.

I visited this restaurant for the second time in a very short period and was surprised by the unique and exotic fish they served. It wasn't like the sushi skit by the comedians "Chidori," but instead of the usual squid, they served a rare species called Kaminaariika. They even showed me pictures of Hammerhead shark fin, which they had served in the past. At another famous BBQ restaurant, they served Skate Ray liver, but here they served a dish made with the liver of a Japanese sandfish. It was surprisingly delicious. Even the freshwater sandfish was served as sushi, although it was quite small. The vinegar rice paired well with the unique toppings like fatty tuna and gizzard shad. When traditional Edo-style toppings like tuna belly and saury were served, it felt a bit ordinary and made me chuckle. The variety of dishes here is enjoyable, and the chef has a quirky charm.笑

Thank you for dating me, Oharu-chan! Sushi restaurant that serves unique and rare dishes! Your style is different from the standard, so our preferences are clearly different. I prefer appetizers over sushi. It was a good experience trying various types of fish for the first time. The feeling of encountering the unknown when I had the liver of a bullhead ray placed in my hand and when an eel was placed in my hand upside down. #Sushi Hanooka #Hanooka #Shibuya #Shibuya Gourmet #Sushi #Sushi Instagram #Want to connect with sushi lovers #Bullhead ray #Want to connect with sushi lovers #Tokyo Gourmet #Gourmet #Want to connect with gourmet lovers #Gourmet Instagram #sushi #Japanese food

Located in a quiet residential area a little away from Shibuya Station, Hanaka-san stands quietly. The restaurant offers a selection of rare sushi ingredients and sake from Nagano, as well as wine, all carefully chosen by the owner who hails from Nagano. The owner trained at a sushi restaurant in a hotel before opening his own place. We opted for the recommended special course. The meal started with simmered daikon radish and fragrant shiba shrimp flakes. The first appetizer was a comparison of blue fish, featuring a 12kg kanpachi from Mie and seared oki aji. The kanpachi was aged to perfection, resulting in a tender and gentle flavor. Next was the black sea bream tempura, which was soft and fluffy. The sushi selection included monkfish liver, kohada, sumi katsuo, and white mullet roe, all expertly prepared by the owner. The three-color bowl was filled with plenty of salmon roe, sea urchin, and snow crab. Mixing them together as recommended by the owner created a wonderful flavor combination. The seaweed gibasa (akamoku) served as a palate cleanser and was surprisingly good for the body. The striped jack was light and firm without any fishy taste. The tuna included lean cuts and medium fatty tuna, both delicious. The horse mackerel from Odawara was also fresh. The stone shellfish and simmered red stingray were favorites among enthusiasts. For the finale, we had sweet shrimp, grilled conger eel, and tamago. The conger eel was thick and flavorful, accompanied by a delicious egg custard. The bowl of red miso soup was rich and fishy. The sushi roll options were fatty tuna, pickled wild vegetables, and shrimp miso, of which the fatty tuna was particularly enjoyable. The Nagano sake offered a rich sweetness in Yoake Mae, a slightly dry taste in Tsuruhi, and a fruity white wine called Ryugan, all perfectly complementing the sushi. We also tried the Maou shochu. The restaurant has 8 counter seats and 1 private table. The counter was fully booked, and the clientele, while on the younger side due to Shibuya's location, was seated in separate groups with dividers for safety and peace of mind. The West Exit of Shibuya Station is undergoing redevelopment, with a pedestrian-only road next to the construction site. It's only a 5-6 minute walk from there. Directions with photos are available. We were impressed by the kind and considerate service of the quiet owner. Thank you for the wonderful meal.

On the south side of Shibuya, in Sakuragaoka-cho, there is a restaurant that offers delicious sushi made from rare types of fish that are a bit different from the standard ones. I had heard about this place before, but finally had the chance to visit thanks to an invitation from a colleague. We made a lunch reservation and arrived at the opening time of 12 o'clock. The unique chef explained each dish thoroughly, and we were served one rare fish sushi after another. From sugikohadasumagatsuo to nisekanranranhagi, iwashi, ishigakigai, medai no nituke, chutorokasago, tai no kobujime, nibe (large ishimochi), kama kohada, and iwashi, the flavors were exquisite and it was clear that a lot of effort had been put into making each dish delicious. The side dishes, like simmered dishes, were also well thought out, and I couldn't help but indulge in some alcohol in the middle of the day. I had beer and sparkling wine, and for the quality of food and drinks, the prices were quite reasonable. It was a great experience for lunch, and I would love to visit again if I have the chance.

A hidden gem of a restaurant a short walk from Shibuya Station. The interior has a few counter seats and private rooms. On this day, we visited with two people and ordered the 12,000 yen course. There were many unique dishes, including some fish that were hard to identify, but all of them were delicious. The sea urchin was exceptional, with an amazing sweetness and flavor. The shrimp was grilled whole, including the head and skin, which was a new experience for me, but the combination of the shrimp's flavor and the crispy texture was excellent. Considering it's a sushi restaurant in Tokyo, the cost performance at 12,000 yen was great.

It was a wonderful restaurant. The course menu was extensive and satisfying! You can enjoy fresh and rare fish. You can feel the head chef's dedication. There are a few private rooms as well, and I would love to go back again.