Located in Kagurazaka, this sushi restaurant is run by a chef from Saga Prefecture. I had heard great things about it before, such as offering a non-alcoholic pairing course and promoting the idea of "eating your way to health". Overall, it was the best sushi restaurant I have ever been to. The interior is wrapped in bamboo, a concept inspired by the chef's last name. The dishes are made of Arita ware from Saga Prefecture. Apart from the sushi, the chef's dedication can be seen in various aspects of the dining experience. The Kagura Course for ¥20,000 features sushi rice blended with two types of vinegar, rice vinegar, and black vinegar. Caviar is low-salt, gluten-free flour is used for tempura, and organic ingredients are used without white or granulated sugar. There are also hidden Chinese herbal ingredients in the dishes, making the food not only delicious but also good for the body. The sushi ingredients were unique compared to other restaurants. Starting with an eel hand roll and ending with simmered conger eel, finishing with sea urchin. The eel and sardine hand rolls were a pleasant surprise, especially the combination of seaweed and eel. The grilled conger eel was unexpectedly delicious and tender. The restaurant goes beyond just serving sushi, with initiatives like using leftover kelp to make simmered kelp as part of their SDGs efforts. The Non-Alcoholic Pairing for ¥5,000 offers a selection of beverages to complement the dishes. While alcoholic pairings are common, this was my first encounter with a non-alcoholic pairing course. The beverages included amazake, Karakitea, grape juice, cold green tea, a non-alcoholic cocktail with summer oranges, and plum vinegar. Each drink was served in premium bottles, sourced from specific regions. The last two drinks were served in a way that mimicked alcoholic beverages, allowing non-drinkers to enjoy a similar experience. All the drinks were delicious, with my personal favorites being the cinnamon-scented Karakitea from Okinawa and the refined cold green tea from Shizuoka. The pairing course offers drinks not found on the regular menu, making it highly recommended. Overall, the course included 10 pieces of sushi and 3 hand rolls, as well as various side dishes, egg roll, soup, and dessert. The attention to detail in both the food and drink offerings made this sushi restaurant stand out as a truly memorable dining experience.

This time, I visited a popular sushi restaurant in Kagurazaka that opened just a year ago and has a high rating of 3.56 on Tabelog. The location is a 3.4-minute walk from Iidabashi Station on the JR Sobu Line, Tokyo Metro Namboku Line, Yurakucho Line, Tozai Line, and Toei Oedo Line. It is also a 4.5-minute walk from Ushigome Kagurazaka Station on the Toei Oedo Line, and a 6.7-minute walk from Kagurazaka Station on the Tokyo Metro Tozai Line. The opening hours are from 5 pm to 11 pm (last seating at 8:30 pm), with a seating time limit of 2 hours. The Sunday and holiday lunch hours are from 12 pm to 3 pm (last seating at 1:30 pm) with a seating time limit of 1.5 hours. I was recommended by a foodie friend and made a reservation by phone about two weeks ago. The restaurant still seems relatively easy to book. I visited with a sushi-loving friend at 6 pm. The restaurant is located on the 4th floor, with a splendid green noren curtain at the entrance. We were seated at the counter, which had a clean and spacious feel. The interior concept is based on traditional Japanese aesthetics. There are also private rooms with 4 seats, equipped with a sofa and a wine cellar. The only course available is the Kagura course for 20,000 yen including tax, which includes 12 pieces of sushi, appetizers, soup, dessert, and other dishes totaling about 19 items. There are options to add a 5-course pairing (+7,000 yen including tax) or a non-alcoholic 5-course pairing (+5,000 yen). I opted for the 5-course pairing, while my friend chose the non-alcoholic pairing. The Sunday and holiday lunch options include the Takeji lunch for 9,000 yen and the Kagurazaka lunch for 12,000 yen, both with various dishes and no service charge. The Kagura course started with appetizers such as eel wrapped in seaweed, seared sardines with anchovy dip sauce, nodoguro, and abalone spring rolls. The sushi included various types like spear squid, leatherfish, barracuda, bluefin tuna, fatty tuna, and mackerel. The meal also featured dishes like matsutake mushrooms, salmon, salmon roe, stone wall shells from Iwate, gizzard shad, golden eye snapper, carabinero prawn, conger eel, and more. The dessert was organic coffee jelly with coconut soy milk powder. Overall, every dish from the appetizers to the sushi and dessert was incredibly delicious. The use of ingredients like kelp and seaweed added a unique and flavorful touch to each dish. The attention to health and quality in their offerings, including the water, makes this sushi restaurant a recommended choice for those who value their well-being.

Standing in Kagurazaka, Sushi Kagura, which opened in September 2022, was listed in Tokyo Calendar after just half a year. A restaurant with a strong commitment to "fine dining and health", led by the diligent and research-oriented head chef Takeji. The delicate and meticulous preparation of exquisite sushi and creative dishes, along with a variety of rare sake and drinks. Touching the kind and sincere personality of the head chef, becoming a fan of the restaurant, and making a third visit in a year for a birthday celebration. The knowledge, commitment, and captivating presentation skills have been further enhanced, creating a blissful evening. It can be said to be a New Fusion Style that combines the best of sushi, Japanese cuisine, and French cuisine. Even the seaweed is changed in three different ways to match the rolls. This might be my favorite sushi restaurant. I want to go back again. (I have all my sushi made with less rice due to being a light eater.) It was even more enhanced than the last time I visited, and it was really delicious. I love it so much. They have private rooms, so it's a great place for a secret visit. Today's menu at Sushi Kagura: Omakase course with pairing for ¥27,000 - Ingredients and commitment notes: Silica water, Agave syrup, Izu Kannon spring water, Izu Wajima wasabi, Konbu, Sansho, have used only food loss for SDGs, dishes from Ariake, head chef from Saga, Kyushu. The review also includes a detailed description of the dishes served and the pairing drinks.

I celebrated my birthday at a sushi restaurant that my friend frequents. We had a sushi course with non-alcoholic pairings. The meal started with a new ginger "gari" that was crunchy and had a good balance of sweetness and vinegar. Next, we had "kombu and sansho pepper simmered in dashi," which was soft and flavorful. The first drink was a homemade Setouchi lemonade sweetened with agave syrup and carbonated with silica water. The 20-course meal began with a hand-rolled eel and seaweed roll made with soft seaweed from Ariake. The dishes were not only delicious but also incorporated ingredients that are good for the body, such as chrysanthemum flowers for lowering uric acid levels. I'll skip the details for brevity (laughs). The meal included dishes like "nodoguro rice bowl," "aburi iwashi and summer vegetable salad," and "spring roll with abalone and summer truffle." Each dish was paired with a unique non-alcoholic drink, such as Ibaraki's Sashima ginger black tea. The meal continued with various sushi items like aji, squid, kamasu, and tuna, each prepared and presented beautifully. The dessert featured coffee jelly, cheese and soy milk cheesecake, and Ureshino tea. The 20-course meal cost 20,000 yen, and the non-alcoholic pairings for five drinks were 5,000 yen, making it a great value for the quality of food and experience. Thank you to the chef and staff for a truly satisfying dining experience.

Located about a 6-minute walk from Iidabashi Station, this restaurant opened last year along with a newly built building and has been a hot topic among food enthusiasts. Here is what Sushi Kagura is all about: - Relentless pursuit of "delicious and healthy" - Attention to detail in every aspect, including the shari (sushi rice), water, and seasonings - Non-alcoholic pairing available, one of the best in Tokyo - Upon entering the restaurant with a green noren curtain, you will be greeted by a calm atmosphere with a 7-seat counter made of bamboo and tiles. The head chef, Shouhei Takeji, has a dignified presence and a background in training at a prestigious restaurant. - The chef's dedication to excellence was evident throughout the course, which was unique and focused on both deliciousness and guest health. - Sushi Kagura Course + Non-alcoholic Pairing ¥25,000 - The attention to detail in the shari is remarkable, using Koshihikari rice from Toyama prefecture with large grains. The vinegar used to enhance the shari includes a blend of four types: red vinegar, black vinegar, rice vinegar, adjusted according to the type of fish. - The water used to cook the rice is "Silica water from Kannon Onsen," which is rich in minerals and has beauty and detox effects. - The non-alcoholic pairing is carefully curated to slow down blood sugar spikes, starting with "homemade lemonade" and ending with "drinking kuromame rice cake lactobacillus," along with high-quality tea. - Each dish showed attention to detail and innovation, such as eel wrapped in seaweed cooked over charcoal, French-inspired grilled sardines with ancient rice, and abalone fried in rice flour. - The course ended with a dessert of coffee jelly made with almost no caffeine, using coconut milk and soy milk, paired with Ureshino tea from Saga prefecture, known for its health benefits. - Overall, the course was meticulously crafted without cutting any corners, conveying the chef's passion for sharing feelings through food and ensuring guests' health and satisfaction. The non-alcoholic pairing was particularly impressive. - It was a truly satisfying experience for both the stomach and the heart.

This course offers sushi and dishes with a focus on quality, health, and visual presentation, making each one feel like a "work of art". The Uni and Caviar hand roll that comes out at the end is truly impressive. Despite the large number of dishes served, they all go down smoothly until the end, thanks to the use of high-quality ingredients, carefully selected seasonings, and gluten-free options. Thank you for the wonderful meal today.

There was an interesting chef in Kagurazaka, similar to the "Sakanakun" in the sushi world. He is a soft-spoken and funny man who has all the details stored in his head. He focuses on sustainable, gluten-free, and additive-free meals for a high level of safety. Despite the many concerns about Japanese ingredients, he carefully considers health from sushi to drinks. The most noticeable taste was the uni. The additive-free uni from Toyama prefecture has a sweet and clear taste without any bitterness. Another impressive dish was the hand-rolled eel. The eel with the scent of real Japanese pepper was deliciously soft. It uses a herb called Sarashia to lower blood sugar levels in the early stages of the meal. The nodoguro rice bowl was also delightful with just the right amount of fat and the natural flavor of nodoguro. The squid sushi uses coconut and red pine activated charcoal to detoxify mercury. The squid itself was sticky, then melted into a fluffy texture, which was refreshing. The sea bream and matsutake mushroom soup was rich in flavor, and I couldn't help but savor it slowly. Other memorable dishes included tuna, shinko, and kinmedai sushi. The chaser was "Onsen Water 99". If you drink it frequently as recommended, your head, which usually hurts after drinking wine, will feel clear. There were also health foods like antioxidant bamboo grass powder, good probiotics after meals, moringa, and kozikura, which seemed to appeal to health-conscious people. Despite my own research on nutrition due to an unhealthy diet, this sushi place was so healthy that it seemed almost abnormal. Yet, I was able to enjoy the taste of the dishes without guilt and leave feeling satisfied. They also offer a variety of rare drinks like Japanese sake and whiskey, which they change according to the ingredients. It was truly an interesting restaurant.

In August 2023, for dinner, I went to a restaurant called "Sushi Kagura" in Kagurazaka. It was located on the 4th floor of a building after getting off at JR Iidabashi Station, crossing the street from the west exit, and going up Kagurazaka. The restaurant celebrates its 1st anniversary in September, offering traditional sushi and creative dishes in a traditional yet innovative setting. The Kagura Sushi course with alcohol pairing I had cost 27,000 yen and included dishes like eel wrapped in seaweed, sardine and summer vegetable salad, grilled blackthroat seaperch, abalone spring roll, and various sushi like squid, bluefin tuna, and fatty tuna. The quality of the ingredients and the attention to detail in preparation were exceptional. It was a delightful dining experience with a serene atmosphere and exceptional service.

During the Obon holiday, I wanted to have sushi, so I went to this available restaurant. I had seen beforehand that they are particular about the shari and toppings, but I was a little surprised when I visited. They pay attention to details such as shari, toppings, and water, but also use gluten-free ingredients, agave instead of white sugar, and incorporate ingredients like sarashia and inulin to create sushi and appetizers that are good for gut health. The dinner course costs ¥20,000, and there is also a pairing option for an additional ¥7,000 with various types of alcohol, but this time I opted for a wine pairing for an additional ¥2,000. The appetizers are denoted with a circle (○) and the nigiri sushi with a circle (●). Each dish was unique and delicious, and the chef often uses less common fish, which was enjoyable. The sushi was light and delightful, and the attention to detail in the ingredients and preparation was evident throughout the meal. Overall, it was a unique and enjoyable sushi experience.

Restaurant Name: Sushi Kagura Rating on Tabelog: 3.56 (as of August 2023) This restaurant, Sushi Kagura, opened in September 2022 in Kagurazaka. I decided to visit based on the high ratings and the intriguing wine pairing. I ordered the Sushi Kagura course for 20,000 yen (drinks were separate for pairing). The upscale yet modern interior of the restaurant features a 7-seat counter and a private room for 5 people. Below are my thoughts on the items I ordered: - Kito: A sparkling sake from Wakayama with fine bubbles, a beautiful sweetness, and a dry finish. - Iwashi Norimaki: A rolled sardine with a slight viscosity, savory sardine flavor, and the refreshing kick of green onions and ginger. - Unagi Kabayaki: Grilled eel with a fragrant aroma, a refreshing touch of Katsuo dashi jelly, and accents of shiso and ginger. It also includes Sarasinseng to help prevent spikes in blood sugar levels. - Fucile and Truffle Chawanmushi: Chawanmushi with fucile from Kesennuma, eggs from Tottori, and truffles from Tuscany, Italy, all enriched with Inulin for digestion. - Hamo Tempura: A fluffy texture with the umami of pike conger eel, fried with rice flour for a healthy option, and served with a tartar sauce made from rice oil. - Italy, Puglia: A blend of Chardonnay, Moscato, and Fiano with a sweet aroma, herbal notes, and complexity. - Aori Ika: Squid served in a way to enhance its sweetness, accompanied by ink salt, vinegar citrus, and shiso flowers. - Yoroi Itachiuo: A marinated white fish with a concentrated umami flavor. - Kamasu: Grilled with high heat to bring out the fat, providing a luscious and fragrant taste. - Miyasaka: A brand from Miyasaka Brewery, offering a rich aroma, rustic acidity, and sweetness that pairs well with tuna. - Akami: Bluefin tuna from the northern hemisphere, aged for a week to enhance its flavor. - Chutoro: Medium fatty tuna with a rich taste that melts in your mouth. - Saba Bozushi: Hand-rolled mackerel sushi with a crispy texture and clean mackerel flavor. - Lunaria: Montepulciano d'Abruzzo with a robust fruitiness, smoothness, and a clean finish. - Kinmedai with Onion Sauce: Grilled golden eye snapper with a savory onion sauce. - Chilled Winter Melon Dish: A refreshing and light dish to cleanse the palate. - Saka Sherry: A 10-year-aged barley shochu in a sherry cask. Overall, Sushi Kagura offers a high-end dining experience with exquisite dishes and thoughtful wine pairings.

Recommended by a sushi-loving friend. Located on the 4th floor of a building about a 5-minute walk from Iidabashi Station. Although there are private rooms available, we opted for seats at the counter. On a Friday, the place was fully booked, with all counter seats being turned over twice due to its popularity. Looking forward to trying the sushi course that focuses on beauty and health. The omakase course included: horse mackerel nigiri with scallion and ginger, eel kabayaki with cucumber and agave syrup, kelp and pickled ginger, steamed egg custard with fukahire and summer truffle, rice flour-fried conger eel with tartar sauce, firefly squid with thread-cutting, white-spotted rose snapper on the 6th day, striped jack from Goto Islands, salt-cured tuna red meat aged for 1 week, fatty tuna from the belly, mackerel sushi roll, chilled winter melon and golden eye snapper, scallop, kawahagi, blackthroat seaperch, sea urchin soy sauce-marinated hybrid caviar with Botan shrimp, anago from Tsushima, clam and seaweed clear soup, sea urchin from Miyagi Prefecture with seaweed, snow crab sauce omelette with dashi, jelly made with organic coffee, and Ureshino tea. The young head chef's dedication was impressive. The course was carefully designed to balance sushi and sake pairing without excessive sugar content, considering blood sugar and uric acid levels. The dishes and sushi were outstanding. The steamed egg custard, strained through a sieve over 10 times, was the best I've ever had. The squid, thinly sliced into threads, melted in the mouth. The fatty tuna belly had a crunchy texture from the cartilage but melted in the mouth due to its rich fat content. The carefully selected three types of seaweed were aromatic and flavorful, with the seaweed for the horse mackerel nigiri melting instantly in the mouth. The first toast was with sparkling sake, followed by tea pairings, such as smoked tea with the lightly seared blackthroat seaperch, creating a perfect harmony. The selection of high-quality teas, including Royal Blue Tea and Karakitea from Okinawa, complemented the dishes perfectly. Highly recommended. The dessert was "nomu kuzumochi" from the long-established Japanese confectionery shop Funabashiya, which was very chewy but not too sweet, making it a perfect match with the jelly. The head chef was knowledgeable about sake and wine, making the dining experience enjoyable. The customer next to us was celebrating a birthday, and she chose this restaurant for her love of sushi while also being mindful of beauty and health. A great choice indeed.

[Date] Visited alone on Sunday at 5:00 PM. [Reservation] Made a reservation online. Customers started arriving around 6:00 PM, so it's better to make a reservation. [Location] About a 5-minute walk from Iidabashi Station, easy access. Located along the main street. [Interior] Counter and private rooms. The counter is in an L shape. [Order] Sushi Kagura course with pairing. The highlight here is the body-friendly full course! Incorporating Chinese medicine and superfoods in a way that doesn't interfere with the taste, providing many benefits like preventing blood sugar spikes. The alcohol pairing includes a wide range of wines, sake, barley shochu, and more, perfect for alcohol enthusiasts! The service was quick, even satisfying for impatient people like me. The course included the following: - Herring wrapped in seaweed with salt - Eel with Tosazu jelly - Chawanmushi with shark fin and summer truffle - Rice flour breaded conger eel fry with miso and rice oil mayonnaise - Sardine with yuzu and charcoal salt - Flounder with kelp - Striped jack - Red meat - Medium fatty tuna - Mackerel sushi roll - Golden eye snapper with chilled winter melon - Stone clam - Small skin - Black porgy - Botan shrimp with sea urchin marinated in Chiba caviar with 3% reduced salt - Conger eel - Clam soup - Sea urchin hand roll - Snow crab in thick egg sauce - Coffee jelly with coconut milk - Sweet red wine It was a feast! [Service] The staff were efficient and friendly. [Final thoughts] A sushi full course meticulously crafted by the chef from Saga, designed to make your body happy!

I visited this restaurant on my birthday. The food was delicious and they had a great selection of drinks. It was a fantastic night. The only downside was that the area in front of the counter is a bit narrow, so when it's full, the noise from overlapping conversations can be a bit bothersome. Other than that, it's a great restaurant.

Sushi Kagura, first visit! The interior is beautifully decorated with bamboo. It seems that the owner, Shouhei Takeji, uses bamboo in reference to his name. The counter seats are cozy, with 2 seats at the back and 4 seats at the front. The dishes are all made with healthy ingredients, and the explanations are enjoyable. Owner Takeji is very passionate about his research, and the level of detail in his explanations is impressive. We opted for the drink pairing, which included not only sake but also wine, with some rare and exciting choices. There were also various non-alcoholic drinks that my wife enjoyed. We were served: - Herring wrapped in seaweed, grilled with charcoal for a delightful aroma. - Eel - Chawanmushi with high-quality eggs, truffle, and shark fin. - Conger eel with homemade tartar sauce. - Needle squid with finely cut threads for a sweet taste. - Flounder with kelp and sprinkled with karasumi. - Horse mackerel - Lean tuna - Fatty tuna - Mackerel sushi roll, moist and delicious, wrapped in seaweed. - Golden snapper with onion sauce and winter melon. - Scallop grilled over charcoal, fluffy and sweet. Possibly the best scallop I've ever had! - Gizzard shad - Blackthroat seaperch - Botan shrimp with caviar. - Eel - Clam soup - Sea urchin sushi, generously topped with sweet sea urchin and seaweed. Absolutely delicious! - Crab & Egg - Dessert with caffeine-free coffee jelly and mochi, a healthy choice. It was a truly fulfilling experience! I will definitely visit again!

It's Thursday night in Kagurazaka. Tonight, I was invited by a follower who always makes reservations at various restaurants to visit "Sushi Kagura" located in the upper part of Kagurazaka. The owner, Chef Takeji, hails from Saga and trained at "Nadaman" before opening this restaurant last year. The menu reflects his unique style, with a focus on healthy ingredients and traditional techniques. The course I had was well-balanced and each dish was prepared with care. The restaurant's interior is inspired by bamboo, reflecting Chef Takeji's background as a bamboo craftsman. Overall, the food was light and healthy, making it a good choice for those concerned about their health. The course included a variety of dishes, each paired with different types of seaweed and prepared with ingredients sourced from Saga. The meal was accompanied by a selection of drinks that complemented the food. It was a delightful dining experience at Sushi Kagura.

This place opened around last autumn. I have been curious about it every time I pass by this street. Kagurazaka used to have few sushi restaurants. However, there has been a sudden increase in sushi restaurants since the COVID-19 pandemic. To be honest, I am currently going to three diet esthetic salons. I tend to rebound quickly, but I am making an effort. Amidst all this, I heard that the chef here is highly health-conscious and has a wonderful concept, so I made a reservation and visited. The building was newly built last year, so it is a very clean building. We took the elevator down to the 4th floor and entered the restaurant through the inner corridor on the left side. The inner corridor is glamorous with gold and a hammered ceiling. The walls and ceiling inside the restaurant are made of bamboo lattice, creating a calm space. There are counter seats and private rooms. We sat in front of the chef at the counter seats. The chef, Nada Man, has nearly 20 years of experience in hotels and other places, and he opened this restaurant in Kagurazaka. I heard that the chef is health-conscious and uses healthy ingredients, paying attention to every detail. The course was perfect for me at this moment, as I could enjoy it without feeling guilty. The chef explained that he uses gluten-free, tensai, ryuzetsuran, turmeric, akaza, and Chinese medicine in his dishes, which surprised me to hear these terms from a sushi chef! He also uses three types of seaweed to focus on texture and aroma. The chef is from Saga, so he uses Saga wasabi. The shari is made with Kirishima natural spring water with silica and Okinawa sun-dried salt. On this day, I opted for the alcohol pairing, but as we were leaving, the chef mentioned that the non-alcoholic pairing is also enjoyable, and I noticed the names of non-alcoholic drinks on the menu. The wide range of courses was very delicious. The Chinese medicine blended in seamlessly and mysteriously. I particularly recommend this course for this summer season. The course is limited to 2 hours. The omakase course included appetizers such as sardine dog, young corn, and winter melon with Chinese medicine, fried spring roll with eel, eggplant, turmeric gluten, and rice oil, and more. The nigiri sushi included varieties like sea bass from Niigata, donchicchi from Shimane, mehikari from Ibaraki, akami aged for 5 days from Shiogama, and more. There were also various other dishes like tachiuo kojiyaki, humpback shrimp, black porgy, botan shrimp, sea eel, sea urchin, caviar, and more. The dessert was a crispy pie made with love fountain rice flour, berry jam, and soy milk custard. The drink pairing included sparkling wine, wine, sake, Japanese gin, orange wine, and more.

Thank you very much for always viewing✨ If you like it, please try bookmarking the store with the "Save Store" button♪ A restaurant located in Kagurazaka, Tokyo. The store opened in September 2022 and it was our 9th month since opening. We went there with another person after seeing it in the Tokyo Calendar for April. It was just the right size, and we were able to relax and chat with the chef✨ The store was full of incredible dedication, using no artificial sweeteners, no wheat flour, only rice flour, plant-based ingredients, and Silica water from Izu Kannon Onsen, with hard water for the sushi rice✨ An organic sushi that doesn't use white sugar or synthetic sweeteners♪ It was a recommended store for relaxing with your loved ones (*^▽^*) The dishes we ordered are as follows. ▼ Kagura Sushi Course + Kagura Pairing Course 27,000 yen ・Iwashi Nori roll ※Made with Ariake Sea seaweed, delicious and flavorful✨ ・Sawara Tataki with ikura and tomato ※Elegant and delicious on a lemon✨ ・Hamo simmered dish with Inulin ※Warm and comforting flavor with Japanese-style broth✨ ・Gluten-free rice flour spring roll with eel, eggplant, powder sansho, and fall turmeric ※Delicate and rich flavor, surprisingly intense and mellow taste✨ ・Shizuoka Houbo Kombu-shime with Karasumi topping ※Delicious and flavorful✨ ・Shimane Donchicchi Horse Mackerel ※Flavorful and delicious✨ ・Ibaraki Me-hikari Rice ※Delicious and flavorful✨ ・Miyagi Shiogama Akami on the 3rd day ※Delicious and firm✨ ・Miyagi Shiogama Otoro on the 3rd day ※Melts in your mouth, flavorful and delicious✨ ・Mackerel sushi roll ※Crispy and refreshing with grilled seaweed✨ ・Tachiuo soy koji grilled with Kumazasa powder ※Strong flavor and delicious♪ ・Fig tempura ※Hot and sticky♪ ・Zaasai pickles ※Delicious♪ ・Hokkaido Tomakomai scallop grilled ※Soft and crunchy texture, full of umami and delicious✨ ・Kohada ※Flavorful and delicious♪ ・Kinmedai aburi (seared golden eye snapper) ※Flavorful with a hint of yuzu, delicious♪ ・Botan shrimp marinated in sea urchin and Chiba hybrid caviar ※Rich and moist, incredibly delicious✨ ・Nagasaki Tsushima Anago (conger eel) ※Fluffy and exquisite, delicious✨ ・Soup ※Filled with chunks of real tuna and green onions, flavorful and delicious✨ ・Completely additive-free Miyagi Uni (sea urchin) ※No impurities, large and incredibly delicious✨ ・Aosa seaweed dashimaki tamago with Tottori Tenbi egg, 1.5 times the vitamins and minerals, half the cholesterol ※Melts in your mouth, flavorful and delicious✨ ・Puy Damour pie crust made of rice flour, fruit soy custard pudding ※Not too sweet, very delicate and delicious✨ ・Saga Ureshino tea with Moringa (superfood) ※Delicious Ureshino tea♪ ・Asahi beer bottle 2 ・Chita highball 2_/_/_/_/_/_/_/_/_/_/Thank you very much for reading until the end✨ If you leave a comment, I will reply to it♪ I hope that this information on gourmet food can be even a little helpful to everyone.▽I also update Instagram. Hide Gourmand【@hide06_21】

My sushi-loving sister and I went to eat a special sushi dinner today, this time we tried a restaurant in Iidabashi (*^ω^*)♩ This is a popular place with a counter of 7 seats and 5 private rooms, so it's quite difficult to make a reservation. We made a reservation two weeks in advance! We arrived a little earlier than planned, but they let us in! It seems that the reserved guests have not arrived yet. Today's course comes with a pairing, so we were really looking forward to it ✌︎('ω'✌︎) First, the pairing, the first drink was a sparkling sake called "Gangi". It was well chilled and very easy to drink. They provide more ginger and kelp when you run out, so you can have multiple servings. ★Horse mackerel rolled in seaweed The first roll was so delicious that I lost my vocabulary. It was so delicious that all I could say was "delicious". Three appetizers followed. ★Flathead and Spanish mackerel with grated tomato and ponzu sauce ★Conger eel and winter melon with young corn simmered ★Grilled eel and eggplant spring roll They make the most of the ingredients' deliciousness while adding an extra touch of deliciousness! The sweetness and crunchiness of the young corn combined with the fluffy texture of the conger eel was very good! The spring roll was also gluten-free using rice flour, showing consideration for health! We then switched to white wine! This white wine was to my liking and very delicious! ★Sea bream ★Horse mackerel The sea bream was a local specialty aged for one week. The size of the sushi rice was adjusted, which was very much appreciated! The flavor was well infused and it was so delicious that it felt like a waste to eat it in one bite. Tuna ★Akami ★Toro ★Toro-taku like ohagi rice ball Here comes the classic tuna! The Toro was the part between medium fatty tuna and fatty tuna, and it melted in the mouth like tender meat! ★Mackerel sushi roll with nori As soon as it entered the mouth, the nori melted instantly! The accent of shiso was very good, making it a refreshing sushi roll. ★Spanish mackerel marinated in salt koji ★Fig tempura ★Pickled zassai Here we go with another dish! A trio of dishes appeared! We paired it with red wine! This was my first time trying fig tempura and it was delicious! This Spanish mackerel makes you want to scoop up the rice! Nigiri sushi ★Surf clam ★Kohada We paired this with a whiskey called Saka. I'm not a fan of whiskey, but this was easy to drink! The surf clam nigiri was so delicious that I felt happy. We enjoyed it with an orange wine from Koshu. ★Golden eye snapper ★Spot prawn ★Conger eel The spot prawn was firm and satisfying, the conger eel was fluffy, and the golden eye snapper had a slightly fragrant taste that made you think you could eat sushi endlessly. ★Green onion miso soup ★Aosa seaweed omelette made with free-range eggs Lately, there are many shops that serve sweet pudding-like omelettes, but this one uses aosa seaweed. I was impressed by the dishes that were very considerate of health, using free-range eggs. ★Puy Damour Dabadarose A chestnut sweet potato purple cocktail. This was also gluten-free and a healthy dessert! They avoid artificial sweeteners, make it gluten-free, use chaser water with soft silica water, and use hard silica water for sushi. I was simply impressed by the sushi dinner that was delicious and satisfying, while also considering health, allowing me to enjoy it without guilt. The compatibility with the pairing was also excellent! It was a sushi restaurant that was well-received by women who consider health! Thank you for the meal (＾ν＾) ===========

This is a sushi restaurant located on the main street of Kagurazaka. Kagurazaka used to be known as a barren land for sushi, but recently, high-end sushi restaurants have been popping up here and there. This place, named "Kagura," may become the representative sushi restaurant in this area. There is a main counter and a private counter. If you want to enjoy your own space, the private counter seems to be a good choice. The omakase course by the chef, who has nearly 20 years of experience, is consistently delicious, both the appetizers and nigiri. They pay attention to details such as the sourcing of fish, rice, and vinegar, as well as ingredients like seasonings and water, resulting in dishes that can only be enjoyed at this restaurant. They even add Chinese medicine to the appetizers to prevent a rapid increase in blood sugar levels, do not use artificial sweeteners, and are very considerate of the body. It's sure to be popular with women. Everything is delicious, and even the visually appealing dishes are impressive. The pickled ginger and mountain pepper with kelp are unlimited, and they add more when it runs out, which is appreciated. I opted for the alcohol pairing, which included a variety of drinks such as sake, gin, wine, and shochu, making it interesting. My companion chose the non-alcoholic pairing, which was honestly envy-inducing, as the drinks were satisfying even for those who don't drink alcohol. The content of the day included: - Rolled sardine with seaweed - Sliced seared Spanish mackerel with tomato and salted ponzu sauce - Simmered conger eel, winter melon, and baby corn in a soup - Grilled eel with eggplant rice flour spring roll - Kochi fish marinated in kelp with bottarga - Horse mackerel, lean tuna, medium fatty tuna, fatty tuna, mackerel sushi roll - Beltfish marinated in soy sauce koji, fig tempura, pickled zassai - Scallop, kohada, golden eye snapper, carabinero shrimp, conger eel, negima soup - Uni and caviar hand roll, green onion omelette, Puydamour-style dessert.

Shohei Takeji, originally from Saga, runs a new sushi restaurant in Kagurazaka. The restaurant, "Sushi Kagura," opened at the end of last year and has already been visited by many acquaintances. I will be visiting after making a reservation while in Yotsuya for some errands. Before that, I will also stop by the school cafeteria of my alma mater. Located a little uphill from Iidabashi Station, on the right side after descending Kagurazaka, the restaurant is on the 4th floor of a mixed-use building. The head chef started in the world of Japanese cuisine before transitioning to the path of sushi. He pays attention to both the shari (sushi rice) and the neta (topping), using aged red vinegar with Koshihikari rice from Toyama, which he personally sources from Tsukiji. In the realm of Japanese cuisine, he even incorporates enzymes and traditional Chinese medicine into his creative dishes. The restaurant was featured in Tokyo Calendar and received a Michelin Bib Gourmand. Sushi Kagura Course + Pairing: 27,000 yen - Sake lees sparkling sake by Yuzuri - Nigiri of sardine wrapped in seaweed, with negi (green onion), ginger, and Saga's first-harvest nori from Ariake Sea - Smoked mackerel with lycopene tomato, ikura (salmon roe), grated daikon with Chinese herbal medicine Sarashia powder to lower blood sugar levels - Conger eel and winter melon soup with young corn, added with inulin - Soft water for drinking, silica in hard water for sushi rice - Rice flour spring roll with eel and eggplant, seasoned with sansho pepper and turmeric powder - San Marzano EDDA (Chardonnay, Escarot) - Flounder marinated in kombu with karasumi (bottarga) - Dondocchi aji (horse mackerel), elderflower, atari negi - San Marzano Collezione 50 (pairing for tuna) - Salt-cured 3-day aged red meat - Medium fatty tuna - Sandfish - SAGA 10-year Sherry cask-aged highball or straight - Mackerel sushi stick - Beltfish soy sauce koji, fig tempura, Tohoku pickled zassai - Ark shell - Kohada (gizzard shad) - Koshu Orange-Gree 2021 - Blackthroat seaperch with vinegar citrus, salt - Spot prawn, anago (conger eel), vinegar citrus powder - Duck and green onion soup - Kuro Ryu (fine sake) - Katakura uni (sea urchin), hand roll with horse dung uni, caviar, premium Saga nori - Fertilized egg, aosa seaweed - Original cocktails: City Boy, Elderflower - Dessert: Puy Damour with soy milk - Ureshino green tea from Saga with Moringa Located on the main street of Kagurazaka, the restaurant is on the 4th floor of a mixed-use building. The elevator on the 1st floor is somewhat hidden, which may make it challenging to find. Upon descending the elevator on the right at the end of the corridor, you will find the signboard in front of you. Walking down the white wooden corridor, you will come across a 6-seat L-shaped counter. There also seems to be private rooms along the corridor. The head chef, originally from Saga, introduces surprising sushi dishes that incorporate Saga ingredients, which are not commonly encountered. The appetizers showcase his background in Japanese cuisine, especially in the way he prepares dashi (broth). The pairings with the dishes are intriguing, such as the combination of barley highball with the overly rich "beltfish soy sauce koji" and the San Marzano red wine with the tuna trio. As for the sushi, the chef uses a unique shari made with Koshihikari rice from Toyama, cooked with Kirishima natural water (hard water), aged red vinegar, white vinegar, black vinegar, Okinawan sun-dried salt, and finished with agave syrup from agave plants. The texture, separation, and lingering taste of the shari are distinctively crafted. The sushi is not simply Edo-style but also not traditional, striking a balance with high-quality craftsmanship.

It's been a while since I had sushi! Whenever I come to the counter, I feel both nervous and excited. The interior of the counter looks fresh and stylish, not the typical cypress style. The first drink is champagne, a nice change from my usual beer. The appetizer is a mackerel nori roll with vibrant green onions and ginger, a refreshing and flavorful start. The next dish is seared Spanish mackerel with salted kombu and tomatoes, a visually appealing and light dish. The winter melon and young corn in the following dish of poached conger eel are delicate and comforting. The spring roll made with rice flour is a surprising but delicious addition, filled with grilled eel and eggplant. The white wine pairing complements the sushi perfectly. The fatty horse mackerel is incredibly rich and flavorful, a true delicacy. The medium fatty tuna melts in the mouth, while the premium fatty tuna is the epitome of luxury. The mackerel sushi roll disappears in a satisfying crunch, with a hint of ginger adding depth. The ark shell provides a satisfying chew, and the kohada is pleasantly tangy. The black spotted sea bream is unexpectedly light and fluffy. The sweet shrimp is a revelation, bursting with sweetness and umami. The conger eel, a sushi staple, is tender and sweet. The miso soup with leeks is a comforting interlude. The sea urchin sushi is a delicacy, with the caviar adding a burst of flavor. The egg custard is made with local eggs and is rich in vitamins and minerals. The seaweed used is also of high quality. The meal ends with a Tottori prefecture egg omelet, which is low in cholesterol and high in nutrients.

Tonight, I went to Sushi Kagura in Kagurazaka, Tokyo. A trusted friend recommended this place to me, so I gathered a group of people to make a reservation. The location is a few minutes' walk from Iidabashi Station, on the 4th floor of a building. The restaurant has 4 private seats in the front and a counter with 6 seats (can fit 7) in the back. The chef not only explained the ingredients but also why they were chosen and the cooking methods. I prefer dining at places where the purpose is clear and I agree with it. I opted for the Kagura course with a pairing course for 27,000 yen. The pairing of food and drinks was diverse and enjoyable. The meal started with a sparkling sake called "Gangi" from Yamaguchi, which was a unique and delightful choice. Each dish was carefully prepared and presented, with attention to detail. The evening ended with a delicious aged stonefish sushi paired with Italian wine. Overall, it was a fantastic dining experience filled with surprises and exquisite flavors.