I went to the rumored Omakase restaurant. This is a shop that uses fish known as "Tsutomu-style" to bring out the umami of aged fish through blood removal. The course included 16 pieces of sushi, 10 appetizers, and all-you-can-drink for 15,000 yen, limited to Makuake. The first bluefin tuna yukke and spring burdock roll put me in a KO state from the beginning. The umami is condensed and the softness that crumbles in the mouth is amazing. The shrimp marinated in bonito broth is also exquisite. The slightly smaller temperature of the shari is just right. Not only the sushi but also the appetizers are carefully prepared. Later on, there was a 20-day aged cuttlefish, 7-day aged red snapper, and a low-temperature vacuum-cooked North Pacific giant octopus with a mysterious texture close to raw. After eating the simmered abalone, I added vinegar rice to the leftover liver sauce. This tasted incredibly delicious like risotto. The sushi and appetizers were served one after another at a good pace. Each one was so delicious that it made me groan. The smoked mackerel served with smoke was also entertaining. It was a restaurant with excellent entertainment value.

I was invited for the first time to this sushi restaurant with a high counter. The chef was very friendly and easy to talk to, making the experience perfect. The sushi portions were surprisingly large, but the rice was bite-sized and the fish was aged, resulting in a rich and delicious flavor. The menu had a wide variety of options and there were also Japanese sake selections to pair with the sushi. I heard that becoming a member allows for unlimited drinks. I regret not taking a photo of the uni that was handed to me. It was a luxurious and happy night.

They keep the prices down by having young craftsmen instead of a head chef. I had the Young Artisan's Slow Lunch Set with 22 pieces (accompanied by 2 highballs). Starting with the appetizers of clam and mussel royale, the clam soup was rich in flavor, and the royale (chawanmushi) had a texture like a rich pudding with a strong mussel flavor - a French-style taste. The appetizers included 8 varieties, such as ground peanuts, corn pickles, muscat and pear salad, simmered abalone, all of which were delicious. Personally, my favorite appetizer was the royale. It was like a mix of Japanese and Western flavors. The sushi included tuna, fatty tuna, toro-taku, houbou, scallop, sea urchin, conger eel, dried gourd, and unique items like watermelon pickled in Nara style and ankimo. Most of the sushi was prepared using Tsukamoto's blood removal and aging technique, giving it a rich texture. The standout sushi was the cherry chip-smoked mackerel, with a burst of smoky aroma upon tasting, making it interesting and delicious. The seaweed in the rolls had a slight sweetness and was tasty. While there were no exceptionally outstanding dishes, the use of blood removal and aging techniques, along with classic sushi choices at this price point, makes it a place where you can surely feel satisfied.

A friend from China suddenly contacted me saying they will be visiting tomorrow. Since they love sushi, I called various sushi restaurants but they were all fully booked. Then I remembered the owner of this place and contacted them, and luckily they had a cancellation due to the typhoon. It was my first visit to this place. At the time of my visit, the restaurant had a rating of 3.50 on Tabelog. The location is 6-24-8 Tsukiji, Chuo-ku, Tokyo, a 7-minute walk from Tsukiji Station on the Tokyo Metro Hibiya Line and a 7-minute walk from Tsukiji Market Station on the Oedo Line. We started with a toast with beer. The specialty of this place is the Tsuji-style ultimate blood-removal aged fish, offering sushi that can be enjoyed with all five senses. The restaurant serves sushi and appetizers alternately. The sushi and appetizers are not Edo-style, but they skillfully prepare fish that are not commonly eaten and my friend from China was very pleased. The quality of the alcohol served is very good, and they offer various delicious drinks that go well with sushi, which is a delight for drinkers! Thank you for reading until the end! If you could 'like,' 'follow,' 'save the restaurant,' or leave a 'comment,' it would be greatly appreciated as it would be encouraging for the future! Thank you!

I wanted to try some high-quality sushi for a change, so I found a relatively affordable restaurant to visit. The menu said that the apprentice would be making the sushi, but luckily the owner himself made it for us. The person next to me seemed like a sushi expert and was showing off their knowledge, which was a bit annoying, but it actually helped me learn more about different types of fish. The chef also gave us some extra sushi as a gesture of goodwill, which was a nice touch.

Three days ago, I made a net reservation through the official website of the restaurant, specifying the counter seat. I visited for lunch on a weekday. It was almost full as the lunch only includes one rotation. The "Young Relaxing Course 90 minutes" (6,600 yen) consists of an omakase course that combines "sushi" and "appetizers". The menu included dishes like simmered shijimi and mussel royal (chawanmushi), tuna yukhoe, aged red snapper with plum and nori, seared herring (aged 30 days), scallop (low-temperature cooked), and more. The sushi was made with fish that had undergone the ultimate blood removal process according to Tsugumoto's method. The aged red snapper was a bit different from my preference, but the aged red snapper and tilefish sushi were outstanding, bringing out the umami flavor of the aged fish. The cost-performance of the omakase course, priced at 6,600 yen, is comparable to Manten Sushi, offering a different approach to cost-effective omakase sushi. The lunch course is definitely more cost-effective than the evening course (14,520 yen), with the only difference being the inclusion of grilled dishes. This restaurant is highly recommended for those who enjoy aged sushi.

Regular visit. Sometimes the matured taste can be tough depending on my condition, but today I was feeling good so I even ordered more. The scallops were especially delicious. When you age raw scallops, they just melt in your mouth. And the salted salmon was also great. Finished off with the reliable eel and left satisfied.

The restaurant had been highly recommended, so I finally visited. The sushi chef who served us seemed a bit careless in his explanations, so I ended up listening to the explanations given to the table next to us. The aged sardine was too sour for everyone, similar to red tuna or bitter sea urchin. Towards the end of the course, there was a very salty red meat pickle and a white miso salad served as a palate cleanser, which was quite puzzling. The various aged white fish had a rich flavor and were very delicious, showing that they put effort into them. Personally, I enjoyed the tuna tartare at the beginning, the miso soup with mustard at the end, and the sake lees blancmange for dessert, so overall it was a good experience. If I were to visit again, I would choose to go in the evening.

If you can reserve a private room in the back, you can relax here. However, it may be a bit difficult to call the staff. The staff are attentive, but there are limits. I think the cost performance of the food is good. It's a good choice when you feel like having some nice sushi once in a while.

My sister and I used this restaurant! We were able to relax in a private room, the service was polite, and the food was delicious. Especially the watermelon and foie gras Nara pickles went well with the alcohol, and since I like sweet tamagoyaki, the souffle tamagoyaki was a perfect palate cleanser. Thanks to that, I had 3 glasses of white wine and was pleasantly tipsy. Even as a woman, the amount was just right without needing to order less rice, and I felt very satisfied. If there is another opportunity, I would definitely like to visit again!

The sushi restaurant opened by the sushi school teacher offers a 14-piece sushi course with 8 appetizers for 6600 yen. The dishes included a variety of unique and delicious items such as clam and mussel chawanmushi, seared tuna roll, aged whitefish sashimi, aged flounder sushi, aged snapper sushi, abalone and liver risotto, abalone liver sauce, scallop cooked at low temperature, kumquat and nashi pear salad, sea bream sushi, marinated tuna sushi, sea urchin sushi, smoked mackerel sushi, horse mackerel rice bowl, corn, conger eel sushi, souffle omelette, wasabi and dried gourd roll, miso soup, and sake lees ice cream dessert. The reviewer was impressed by the quality and variety of the dishes, as well as the reasonable price for such a high-end dining experience.

This time, we rented out the private room at this restaurant. It has a counter that is just right for 8 people. The chef himself prepares the sushi for us. The minimum price for the room is fixed, but anything above that can be decided by the customers. As a rough guide, it was 22,000 yen per person for a group of 5. The best part is that the drinks, from champagne to sake, are all-you-can-drink from the cellar. However, it's important to not open bottles recklessly. Once you finish your glass, you can move on to the next one. The appetizers served are also satisfying for those who enjoy drinking. They offer 3 types of karasumi with different aging periods. If you enjoy the food with a smile, they will gladly bring you more. The chef has a great relationship with the customers. The sushi rice is slightly larger than usual, with just the right amount of vinegar. The fish selection ranges from rare to special items, all prepared in the Tsukamoto style with blood removal and nerve-tightening. On this particular day, the live shako sushi was exceptional. Private rooms, a new and unique space, drink-free, and a sophisticated chef. It was a great time.

I heard that you can enjoy reasonably priced authentic Edomae sushi at Tsukiji, so I made a reservation for the omakase course and visited. It happened to be a day with fewer customers, so I had a pleasant meal from start to finish with a cheerful and lively chef who shared various stories with me! I learned about the methods of preparing live fish, different ways of marinating with kombu, and the unique preparation of the ingredients... It was a great experience for my eyes, mouth, and ears. The lineup included Miyazaki's Dekakamasu, cobanzame, Nara pickled small watermelon, and seared scallops, in addition to popular items like red snapper and medium fatty tuna. With a wide variety of ingredients, a good portion size, and a reasonable price, I definitely want to go back again. Thank you for the wonderful meal!

Tokyo: I had the "Sushi Omakase" course at Tsukiji. As the name suggests, we enjoyed a course of chef's choice dishes. We had many more dishes besides what is shown in the photos, but I was so absorbed in eating that I forgot to take pictures. The restaurant offers a variety of dishes that are not only visually appealing but also delicious. The non-sushi dishes were truly amazing, each one carefully crafted. It was fantastic! #TsukijiGourmet #SushiOmakase #JapaneseFood #Foodie #Delicious #TokyoGourmet #FoodPorn #Foodgasm #FoodPhotography #Foodie #FoodLover #GourmetSurfer #TabelogSurfer Tsukiji, Chuo-ku, Tokyo 6-24-8

Each dish was satisfying and delicious. The ingredients were unique and I tried some things for the first time. The staff explained everything in detail, which made the experience very enjoyable. Instead of reading various reviews, I recommend visiting the restaurant in person to truly understand. Although Tsukiji was bustling, the restaurant itself was calm and relaxing.

Aged fish is really delicious, right? I've been curious about this sushi restaurant where you can leave it up to the chef's choice for a while ❤️ Some of the flavors were a bit strong and felt like a waste, and it was a bit disappointing that the chef's stories were a bit long so I couldn't talk much with my companion. I might want to visit again next time on the second floor seat.

This was my first visit to this restaurant. It was quite difficult to make a reservation, so I was looking forward to going, but I found out that I'm not a big fan of aged sushi. Personally, I prefer to have both fresh and aged sushi. It might be a good choice for those who enjoy aged sushi. It was quite crowded.

During lunch! I learned a lot about sushi, fish, and cooking methods in a lively and enjoyable way. There was a mysterious sense of unity at the counter, which was fun. I realized that I haven't been to Tsukiji Market much before! The variety of dishes was amazing, so there was nothing but satisfaction!

On a regular night at 19:30, my husband and I celebrated our birthdays with sushi. It had been a while since we had sushi! We had the "Ai" nigiri set with 12 pieces and 10 appetizers for 8800 yen per person, with all-you-can-drink included for a total of 12000 yen each. We always choose the all-you-can-drink option to avoid a hefty bill. I made a reservation through another website as it wasn't available on Tabelog. Among the 12 pieces of nigiri, the uni (sea urchin) was especially delicious, with no hint of bitterness. The combination of small watermelon pickles and ankimo (monkfish liver) was surprisingly good, with the rich flavor of the liver complementing the pickles perfectly. The anago (conger eel) was also outstandingly fluffy. Among the appetizers, the anago with saikyo miso (miso-marinated and grilled) stood out for its perfect grilling and the aroma of saikyo miso. We sat at a table on the second floor, as it seemed difficult to get a counter seat without calling or checking the website. However, I still believe that sushi is best enjoyed at the counter. It was a delicious meal! Thank you!

Visited on a holiday afternoon. I made a reservation about a month ago. [Points] It is a cost-effective sushi restaurant where you can enjoy aged sushi. The appetizers are carefully prepared, and the sake goes well with them. The fish is aged for several weeks after the ultimate blood removal in the Tsutomu style, resulting in a rich flavor. It is quite rare to find such well-aged sushi, so if you are a fan of aged sushi, don't hesitate to try it out. [About the restaurant] It is a cost-effective sushi restaurant located outside Tsukiji Market. It is said to be run by a former instructor at a sushi school. They specialize in aged fish that has been properly preserved through the ultimate blood removal in the Tsutomu style. It seems to be a popular place, as reservations seem to be filled up well in advance. It is a bit of a walk from the station, closer to Tsukiji. [Inside the restaurant] There is a counter on the first floor with 10 seats, and there are table seats and private rooms on the second floor. The restroom is on the second floor. The seating is a bit tight, and the space feels somewhat cramped. Even at the counter, the sushi is not served one by one, but rather in batches of about four, so it might have been better to sit at a table. The restaurant was full on this day, and since we were seated at the farthest seat, it was a bit difficult to get the attention of the server for drink orders. The chef ended up taking our order, but it seemed that they were not very knowledgeable about sake. [Food content] I had reserved the 6,600 yen lunch course. I believe it is the same as the 8,800 yen dinner course. I had two glasses of sake. They seemed to have a wide variety of sake not listed on the menu. The prices were reasonable. The dishes included: - Clam soup chawanmushi - Tuna yukhoe - Sashimi of grunt - Red snapper - Silver cod - Cherry shrimp surinagashi - Kohada - Abalone with liver sauce - Torigai with low-temperature cooking - Watermelon pickles with monkfish liver - Firefly squid and sea urchin with zucchini - Lean tuna - Sea urchin - Medium fatty tuna - Tea-pickled roe of red snapper - Smoked mackerel - Conger eel - Souffle egg - Dried gourd roll - Aged fish soup - Tapioca and panna cotta [Food impressions] With over 20 items at this price, the cost performance is quite good. There were appetizers throughout, and the course included seasonal ingredients. The main attraction, the aged sushi, had a rich flavor and was delicious. It exceeded my expectations. The appetizers were not just made on the spot, but were carefully prepared. Each dish had a strong flavor of the ingredients, and they were generously used. The abalone was very delicious, steamed tenderly with a liver sauce that complemented it well. There were many dishes that paired well with sake. The sushi, with fish aged for several weeks, allowed us to enjoy the rich umami flavor of the fish. The grunt had an astonishing amount of fat, which brought out its flavor. It is rare to find such richness in a white fish. The silver cod was unusual as it was served raw, with a distinctive flavor. The kohada was especially good, with a rich fat content. It was lightly vinegared, allowing the deliciousness of the kohada to shine through. The torigai, cooked at low temperature, brought out the sweetness while maintaining a crispy texture. It seemed a bit watery, but it was interesting in its own way. The tuna was of a quality that could compete with higher-priced sushi restaurants, and the medium fatty tuna was particularly delicious. The smoked mackerel, a specialty of the restaurant, was served with the smoke trapped under a lid with the sushi on a plate. After about 5 minutes, when the lid was lifted, the aroma of the smoke was strong, and the taste was quite smoky. However, the flavor of the mackerel was not overshadowed, and both aspects were delicious. The souffle egg at the end was steamed rather than baked. It was fluffy and suited my taste. The rice was average, and I think a firmer and punchier rice would have matched better with the rich umami of the aged fish at this restaurant. However, the sushi and appetizers were generally delicious, and at this price, I think it's quite good. It may not have a refined feel, but it was quite impressive.

I made a reservation around 5:00 PM on Saturday and visited this restaurant. I heard that they serve fish that has been treated with Tsunomoto-style blood removal. I ordered a course and was able to enjoy three types of sushi and sashimi with aged fish! This time, I had aged Tamakai, Masunosuke, sea bream, and horse mackerel, and they were all delicious! They may not have the typical firm texture, but the fat blends into the meat, spreading a rich flavor in your mouth as you chew. It's definitely worth trying! What's interesting about this restaurant is that they offer not only traditional sushi but also creative and delicious dishes. One dish that I particularly enjoyed this time was the minced firefly squid. It was absolutely delicious! It goes perfectly with alcohol! I definitely want to visit again. Thank you for the wonderful meal.