Foreign Debu Hasshi's SNS is something I often check out, and I really wanted to go there! The appetizers and sushi were delicious! Chef Tomoharu Arai is doing a great job! He also has a great personality! Handsome Chef Arai is apparently looking for a girlfriend! For my birthday celebration, Hasshi requested a super special Toro Taku roll, and it was amazing! It was delicious and made me very happy! The number of reviews is low, so the rating on Tabelog isn't high, but I think it will increase rapidly in the future. It seems easy to make reservations, so it's quite a hidden gem in my opinion. I will definitely go back! The appetizers included hair crab, button shrimp with caviar, flounder, seared tuna collar, abalone, golden eye snapper, beltfish, and surf clam. The sushi included kelp grouper, shad, striped jack, spiny lobster with sea urchin sauce, sandfish, horse mackerel, razor clam, marinated tuna, medium fatty tuna, fatty tuna, shrimp, sea urchin from Hachijo Island, saltwater eel, eel with sauce, and Toro Taku.

I visited Sushi Nagashima on Saturday night (March 4th). I had been wanting to go for a while, and finally made it. It's about a 12-minute walk from Hiroo, and also accessible from Shirogane Takanawa. There are 7 counter seats, and Chef Arai worked as a fisherman in Kagoshima before moving to Tokyo, gaining experience at famous sushi restaurants before opening his own place 6 years ago. The appetizers were delicious and beautifully presented, almost like Western cuisine. I started with a sweet potato shochu soda, then had a sake omakase. The appetizers included minced liver of bald fish, and the sushi included scallop with a touch of wasabi, golden eye snapper with green onion and yuzu pepper, blackthroat seaperch with grilled onions, and ankimo and pickled vegetables rolled sushi. The grilled dish was belt fish with squid ink powder, and the sushi included smelt, squid, yellowtail, fugu milt with squid ink powder, marinated lean tuna, medium fatty tuna, hairy crab, shrimp, scallop, horse mackerel, sea urchin wrapped in seaweed, soup, conger eel, and tamagoyaki resembling cheesecake. It was a delicious meal.

The location may not be the best, but the taste is really delicious. The overall flow is very good, starting with appetizers and moving on to sushi. Apart from the course menu, the toro taku maki here is exquisite, so if you have room in your stomach, you should definitely try it!

The head chef has a gentle demeanor and doesn't talk much. Each piece of sushi is carefully crafted and delicious. The sushi with shrimp and egg, which has a slight sweetness, was especially amazing. While they seem to specialize in tuna, the other types of sushi were also very tasty. It's quite expensive at 20,000 yen per person, but you get what you pay for in terms of quality.

I had the rare opportunity to enjoy sushi at a high-end restaurant in Ginza. The chef, Mr. Nagashima, took great care of us at the counter-only seating area, and the restaurant was impeccably clean. His friendly personality was evident, and each piece of sushi we tried was truly delicious. The delicate and skillful preparation of each sushi was a delight. This is a great place to go for a top-notch dining experience. It would be perfect for business dinners or dates.

I visited for the Saturday lunch limited sushi course, which costs 8800 yen and includes 12 pieces of nigiri. The pace of service was excellent and I was able to enjoy delicious sushi. The toro taku I ordered as an extra was also very delicious.

I went to a friend's favorite sushi restaurant and had delicious sushi omakase! The owner used to have a restaurant in Hawaii, and he was very friendly. It seemed like many of the customers were regulars, and it looked like a lot of people living around Shirokane area. Everything I tried was delicious! And at the end, I also had a roll tailored to my stomach condition.

In a word, it's a restaurant that you don't want to tell anyone about, but the deliciousness is so overwhelming that you want to tell your loved ones around you. I'm already thinking about when to go next. The author has been to various sushi restaurants (including well-known ones), but ultimately, the place they want to go is one with a good atmosphere and comfortable surroundings. This place excels in creating a comfortable atmosphere, and the attitude of trying to create a comfortable environment throughout the restaurant was really great. As for the sushi itself, as the title suggests, the calculated logic behind the deliciousness of the sushi was unquestionable. Everyone has their own preferences, but this place matched my personal taste perfectly. A notable point was being able to enjoy the combination of the fish and rice at a delicious temperature. This was a flavor experience I had never encountered before. During this visit, I didn't drink much sake, but next time, I want to enjoy this sushi with sake that complements it. While enjoying the sushi at famous restaurants is good, finding your favorite restaurant that matches your preferences is also part of enjoying sushi. I'm really looking forward to the next visit.

I visited during the day and had the evening course. The chef here is very humorous and fun, so time flies by quickly. The sushi was delicious and being able to drink alcohol from daytime was great! I stayed for about 3 hours. Thank you for the meal.

The visit for lunch was all delicious. The best dish was something smoked combined with mustard, but I missed the name. Probably... bonito? The chef was friendly and had a nice atmosphere. I want to go again.

Sushi Nagashima is located about a 10-minute walk from Shirokanetakanawa Station along Kitazato Street. The owner, Mr. Arai, worked as a fisherman in Kagoshima for about 3 years starting from the age of 15, before moving to Tokyo. After attending a culinary school, he worked at various Japanese and sushi restaurants in the city, eventually joining the Onodera Group. He worked at their Ginza, Hawaii, and New York branches before returning to Japan and opening his own restaurant. The name "Nagashima" comes from the name of the place where the owner worked as a fisherman, reflecting his personality. The restaurant has only a counter seating, creating a relaxed and comfortable atmosphere. The omakase course includes 7 appetizers, 13 pieces of nigiri sushi, soup, and dessert for ¥23,000 (tax included). The meal starts with multiple appetizers followed by sushi, with additional appetizers served in between. The meal includes 4 types of tuna, sea urchin, and other high-quality ingredients, making it a great value for the price in Shirokanetakanawa. Adding extra dishes and drinks, the total bill stayed under ¥30,000. The toro taku maki (fatty tuna and pickled radish roll) is highly recommended.

No, it's beautiful, from start to finish, and delicious. When I first visited, I felt like I had come to an art museum. It seems like a lot of careful preparation has been done. They serve the sushi at a good pace, paying attention to how your meal is progressing. You don't have to worry about when the next dish will come, as they bring it out right when you finish the previous one. They also talk to you at the right timing, which is nice. It's a set course, but they will make additional sushi if you have any preferences. The counter only has about 6 seats, so it's small and you can even visit alone. The person next to me during my visit was someone I often see on TV. It's a bit far from the station, but I will definitely go back for another sublime experience. Completely non-smoking.

I visited the restaurant at 8:00 p.m. on a regular day. The atmosphere was not just elegant, but also very relaxing, thanks to the friendly head chef. He had a great personality and was very hospitable, yet you could sense his strong pride as a skilled craftsman. I forgot to take pictures of some dishes, so I can't remember all of them. I apologize if I got some dishes wrong. The sushi was outstanding, especially the tuna and other blue fish. Each piece was delicious and the rice was perfect. I particularly enjoyed the tuna from the fourth piece onwards. Overall, the sushi was amazing and I will definitely visit again when they start serving lunch next year.

A sushi restaurant in Shirokanedai. Visited for dinner on a holiday. The restaurant has only 7 counter seats. The head chef, Mr. Arai, has a sharp and handsome face reminiscent of actor Kenichi Endo, with a refreshing smile. He is friendly and the atmosphere is pleasant throughout. The sushi dishes are served in elegant plates, while the sake is served in sparkling glassware. [Omakase Course] (23,000 yen) [Appetizers] - Kawahagi liver topped generously. - Red clam (Genkainada) and mantis shrimp miso-marinated. - Ikura (Hokkaido) served on top of vinegared rice with seaweed, made with the last 3 special ikura before the fishing ban. Very tender with a rich flavor. - Mackerel (Goto Islands) salted and straw-grilled, incredibly juicy. - Ankimo roll, a delight for sake lovers, with pickled daikon adding texture and sansho pepper. - Golden eye snapper with roasted sake jelly and yuzu pepper. - Ezo abalone (Hokkaido) with sea urchin. - Hair crab and ikura ankake, a unique warm ikura dish. [Nigiri] - Kasugodai with karasumi, melts in your mouth. - Fatty mackerel, a rare delicacy with a tea aroma. - Kobudai (Saga) in batter, tangy. - Squid (Kagoshima) with kabosu. - Amberjack marinated and straw-grilled, sweet. - Nodoguro (appetizer) with karasumi and bettara pickles. Then, a flurry of 4 tuna varieties! - Akami (Oma). - Marinated akami (Oma), aged for a week for enhanced flavor. - Chutoro (Oma). - Otoro (Oma). - Botan shrimp. - Horse mackerel (Kagoshima). - Uni (Hamacho). - Soup with red miso and sansho pepper. - Anago with claw. - Tamago. [Sake] - Hououbita (Tochigi), crisp. - Nanada (Saga), deep sweetness, delicious. - Akatonbo (Tochigi), aged for a year, delicious. - Bizen Ippon (Hyogo), cozy atmosphere.

First of all, when I entered the restaurant, my initial impression was that the space felt cramped considering the price of the course. The staff were very friendly, but they gave off more of a part-time worker vibe rather than a professional one. I initially thought that for a sushi restaurant with a 20-30,000 yen course, the atmosphere was a bit unexpected. However, when the dishes started coming out, each of the 8 courses before the nigiri were delicious and seemed thoughtfully prepared. The nigiri itself was also tasty and there was a surprisingly large amount of food. Despite feeling a bit full, the overall experience was very satisfying as the quality of the food made up for any shortcomings in the atmosphere. While it may not be ideal for formal business entertainment, it is a great casual dining spot. I left wanting to come back next year.

I was taken here for my birthday celebration. I never knew there was such a sushi restaurant on this street that I have passed by many times. Thank you for finding it, bringing me here, and treating me! The menu was a course meal. The sushi was small and elegant, and each piece was fresh and delicious. The taste was so good that it made my cheeks drop! The texture was firm and moist. The creative dishes were innovative and meticulously prepared. The chef, who seemed like a fisherman with rough hands, still managed to create such beautiful sushi. It was truly impressive! The owner was quiet, but that added to the charm of the place. I think this restaurant might become reservation-only soon. I would love to visit again! Thank you for the wonderful meal!

"Sushi Nagashima in Shirokanedai was even more delicious than the rumors. It's a place where you can feel happy. The service and atmosphere are comfortable and the distance feels just right. The friendly owner, the efficient service, and the careful work make you feel satisfied both in your heart and your stomach. The abalone soup and the Kohada were amazing! The tuna, toro, and otoro just melt in your mouth. The crab sushi with shiso leaves was delicate and delicious. The shrimp was also perfect. The uni hand roll was bursting with aroma and sweetness. The toro taku maki was dangerously good! Thank you for the feast, it was a wonderful experience. I want to go back again soon!"

A friend recommended a restaurant in Shirokan, which is a bit far from the nearest station, so I took a taxi there for my first visit. I always feel nervous when going to a high-priced restaurant for the first time. However, I was very satisfied with the sushi I had there! The red vinegar wasn't too strong, the rice was slightly firm and warm, which I liked. The chef was friendly and attentive. The sweet shrimp was so flavorful and amazing. The fatty tuna was luxurious and delicious. I was also happy to see my favorite brand of sake, Shirakiku, available. The restaurant has a counter with seats lined up next to each other, so it's a great place to come with a friend. I want to visit again before it becomes too popular and hard to make a reservation. The atmosphere is nice and all the dishes are delicious. Highly recommended!

The nearest station is difficult, but it's an 11-minute walk from Shirokanetakanawa Station. It's about a 13-minute walk from Shirokane-tai and Hiroo stations. The shop is located along Kitasato Street. The other day, there was a feature on Kitasato Street on Ad-machi, and I was curious about this area. I have passed by the front of the shop many times and have been curious about this shop as well. It's a luxurious space with a counter for 7 seats. It was my first visit, although my companion had been there before. We started with a snack of hair crab, which is delicious in the winter. The anticipation grows. Next was a small bowl of Kawahagi liver. The shari is served with a spoon. It's the best one-spoon dish. It's incredibly delicious. This was followed by sushi rolls of yellowtail, nodoguro, and scallops, and then the nigiri sushi started. It began with sawara. It's delicious with plenty of fat. Sawara is written as "spring fish," but it's said to be more delicious in this season when the fat is on. In spring, the water temperature rises, and the fish come up to the surface to feed on small fish, making them easier to catch. That's why it was considered a spring fish. In winter, when the water temperature drops and the fish go deep, the fat on the sawara makes it delicious. It's educational. The shari is firm and to my liking. The gizzard shad and bonito are also delicious. The presentation is also great for photos. It's a well-lit restaurant. The tachiuo with sake lees was something I had never tried before, but it was very delicious. Sake lees and grilled fish go really well together! It was followed by squid, sayori, and striped jack. The striped jack was aged and had a sticky texture, making it delicious. The Oma red meat, medium fatty tuna, and collar were all delicious in a row. The texture of the collar is also enjoyable. The steamed abalone with liver sauce was excellent. They serve the remaining liver with shari. The sea urchin is handed over personally. It was incredibly sweet! It's difficult to source and expensive, but this sweet sea urchin was excellent. I found a restaurant that I want to keep going back to. I hope the scores don't get too high and make it hard to get a reservation, but it seems like only a matter of time. I'm glad I found a restaurant that I want to keep coming back to. Thank you for the meal! [Today's Omakase] ● Hair crab ● Small bowl of Kawahagi liver ● Yellowtail from Himi ● Nodoguro ● Scallop seaweed roll ○ Sawara ○ Konoshiro herring ○ Bonito ● Tachiuo with sake lees ○ Squid ○ Sayori ○ Striped jack ○ Oma tuna ○ Oma medium fatty tuna ○ Oma tuna collar ● Steamed abalone liver sauce ○ Horse mackerel ○ Sea urchin ● Red miso soup instgram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

The taste, cost performance, and the owner's personality were all top-notch. On the way back, we were all excited about how delicious it was and how we wanted to come back soon. It's a mix of wanting to tell everyone about it and wanting to keep it a secret. Looking forward to the next visit!

The head chef from Nagashima, Kagoshima was very kind, and I enjoyed the meal so much that it ended in no time. The sushi was not served after the sashimi, but rather there were sushi pieces in between. Each piece was carefully made and very delicious. Among the sushi restaurants I have visited recently, this one is the best.

Sushi Nagashima, a recommended restaurant by a friend, was a very good place!! I was very satisfied with 17 pieces of sushi and 11 appetizers!!! □What I ate☆Sardine Isohama Roll☆Kawahagi☆Simmered Octopus☆Nodoguro (Blackthroat Seaperch)☆First Bonito☆Grilled OysterFlatfishKohada (Gizzard Shad)Sumi IkaSayoriTorigaiKanpachi☆Ankimo, Grilled FishAkami (Lean Tuna)Chutoro (Medium Fatty Tuna)Otoro (Fatty Tuna)Shirako (Milt)Akagai (Ark Shell)Kuruma Ebi (Japanese Tiger Prawn)Botan Ebi (Spotted Prawn)Kegani (Hairy Crab)Aji (Horse Mackerel)Uni (Sea Urchin)☆Red Miso SoupAnago (Conger Eel)Tamago (Sweet Egg)Extra ToroTekka MakiSushi Nagashima050-5596-3974Tokyo, Minato-ku, Shirokan 5-10-10#SushiStagram #Sushi #Sushi #SushiStagram #RecommendedRestaurant #SushiLovers #ConnectWithSushiLovers #SushiAccount #TokyoGourmet #TokyoDinner #HardToReserveRestaurant #SquidLovers #EbisuGourmet #EbisuDinner #SushiDate #Nagashima #WideVarietyOfDishes #ConnectWithThoseWhoLoveDeliciousFood #DefinitelyGoingBack