Hello. I am the humble servant of the intellectual and discerning gourmet followers, "Gourmet of Solitude⭐︎". Today's sushi restaurant review is based on the category of "Reasonably priced sushi under 5,000 yen per person". Please note that this review is different from the high-end sushi reviews I usually do, such as Tsukiji's "Sushisho" and Asakusa's "Magurobito", so please do not confuse the two. Today's review is about a different type of sushi experience called "tsukamizushi". It is not just about knowledge or experience alone, but about using a combination of knowledge and all five senses to fully appreciate the food. It is about the unique experience of tasting, where sometimes you can feel a connection with the chef and the surroundings, and even see images or hear music. Let's get started! Me: "Hello, Master. I'm back." Master: "Oh, it's you, ◯◯. It's been a while. You always come at the perfect time for the vinegar rice. Sit in front of me." Me: "Haha, it's 11:20, right? Most reservations are after 12, so I can always enjoy your sushi before that." Master: "You're unbeatable. Are you drinking today?" Me: "Yes, I returned from Italy two weeks ago, and I'm finally craving Japanese food. Today is all about sake and sushi." Master: "Well, I'm almost done preparing, so let's have a toast. Here, try this fine sake." Me: "Thank you. Cheers! Mmm, delicious. Your semi-frozen vinegar rice and this sake are a perfect match. How do you keep this perfect texture in a PET bottle? I thought it was your secret energy drink." Master: "It's easy, but I won't tell you." Me: "Again? That's fine. Oh, that tuna part you're cutting now, is it 'hagashi'?" Master: "You have a keen eye. It's not part of today's course, but I'll add a couple of pieces for you." Me: "Thank you. I'll have the rare cut as an addition to the course." Master: "Alright, let's start the course from 12. Leave it to me." <Otoro> Master: "Here's the otoro." The otoro here is carefully prepared from rare parts, not the typical fatty tuna. It's served with a special whiteboard konbu. Remember, it's sushi, not just food. Use your hands to eat it, not chopsticks. -The master's eyes gleam- Oops, I almost treated it like regular sushi and tried to eat it with chopsticks. That's a big no-no in front of the master. Why? Because the master's sushi is based on Kansai-style 'tsukamizushi'.

This was my first visit! I wanted to have a slightly luxurious sushi for my birthday, so I chose this place where you can eat 13 pieces for lunch for 5000 yen♡ The tuna was delicious, and the eel that was grilled in front of me had a scent and texture that I had never experienced before, it was so delicious! When I asked for a photo, they said they wanted to take it with me in it. They talked a lot and I had a great time. I want to go again‪ ===========

The sushi was delicious, I visited for a special treat during summer vacation lunchtime. It was so tasty, and the chef and his wife were fluent in English, friendly, and warm. My heart and stomach were truly satisfied. Thank you so much. I wanted to take a photo, but the sushi looked so delicious that I ate it before I had a chance... Thank you also for the souvenir.

I made a reservation for lunch on a weekday and visited the restaurant before the museum exhibition at Kokugakuin University. As I descended the stairs, I saw someone at the counter paying their bill. The seating area had an international feel. The chef greeted me warmly and mentioned that they could adjust the amount of rice for me. I decided to go with the regular amount. The sushi, which was a bit larger than usual, kept coming out one after another. The chef advised me to eat them right away while they were still fresh. The sushi was soft and expertly crafted, very delicious. The intervals between each piece were short, so I found it hard to remember the taste of each one. Many of the customers understood basic English, and the chef put on a lively performance, showing off a freshly cooked omelette and then playfully jiggling his belly to make everyone laugh. It created a cheerful atmosphere! I definitely want to come back with friends. Thank you for the wonderful meal!

The sushi entertainment master who stayed for 20 minutes and the regular customers were chatting with background music, while 13 pieces of sushi were served rapidly. The quality of the sushi was incredibly high, each one was delicious and impressive. The cost performance was also excellent, so I definitely want to visit again!

Sushi Yajima. It is known for its large, soft sushi rice and the quick pace at which the sushi is served, making the meal finish in no time. They only serve lunch, and they are closed on Mondays and Tuesdays, so make sure to take note of that. It is recommended to make a reservation, as I was able to get in as a walk-in just before 12 o'clock. Within seconds of sitting down, you will be served tea, followed by a rush of sushi made by the head chef. The menu consists of the daily course (¥4,400) only, so if you prefer smaller rice portions or have any dislikes, make sure to inform them early on. The sushi is incredibly gentle, almost melting on your tongue. The pace set by the head chef is quite fast, and before you know it, the sushi disappears. Although I didn't take many photos due to being caught up in the experience, I remember the fatty tuna at the start, the eel served in the middle, and the sweet-tasting egg at the end. It felt like a recreation of traditional Edo-style sushi, fast-paced yet full of flavor. Each piece was a delight to savor. It was a brief but intense 20 minutes. Enjoying good sushi is not just about leisurely dining. It may not be to everyone's taste, but the quality of the sushi served here is undeniable.

Visited with my wife. Both of us are fans of the slightly unusual sushi made by the chef here. He is a kind of genius. We had the 4400 yen course for lunch. It had been a while since we last saw the chef, and he seemed to have softened quite a bit. He used to be a bit scary, but now he's quite friendly, haha. He only allowed us to take two photos! The sushi was as delicious as ever. The tuna was exceptional that day. The combination of Akita's Hiraizumi in sherbet form with the mackerel at the end was outstanding, leaving us in ecstasy. We received seaweed simmered in soy sauce and a Yajima ballpoint pen as souvenirs. I hope the chef stays healthy and energetic forever.

*Lunch Omakase: 4,400 yen Located underground on Namiki Bridge Street, this hidden gem sushi restaurant exudes a cool vibe! Normally, you need to make a reservation to dine here, but this time I was lucky enough to get in without one! The restaurant is known for its short dining time, but even for a fast eater like me, the speed of the sushi being served was on another level! I only stayed for 10 minutes! There seems to be no rule about having to eat quickly, but the sushi just kept coming one after another! The masterful way the chef swiftly prepares the sushi, with each piece delicately balanced so it doesn't fall apart, was truly surprising! Is this the work of a true artisan? The time spent on each piece was literally 1 or 2 seconds! While the texture was quite soft, the grains were well-defined and the vinegar seasoning was just right! I enjoyed the mouth-melting quality of the toppings, and the way they mixed with the rice was quite to my liking! The extra touch of putting negitoro in between the tuna slices, for example, was done so quickly that I almost didn't notice! The hand rolls included negitoro, ikura, and umeshiso, each with its own unique flavor. Before I knew it, I had finished 10 pieces of sushi, an egg, and 3 hand rolls! It was only after leaving the restaurant that I realized what a substantial meal I had just had! It was a valuable experience that made me realize that there are sushi restaurants like this out there! I even got a special red pen as a souvenir from the restaurant! Restaurant merchandise always brings me joy!

I saw an interesting restaurant on Tabelog and decided to make a reservation right away. It's not in the best location as it's a bit of a walk from Shibuya station. I arrived 10 minutes before my reservation time on a Friday at 11:35 am. There were 2 customers ahead of me, so I had to wait a bit before being seated. I ordered the omakase sushi set for 4000 yen and added a glass of Shari Kin sake for 1300 yen, bringing the total to 6300 yen. The sushi was not as big as I expected, despite being described as onigiri-sized. The rice was not as messy or rough-looking as I had imagined, it was actually quite neatly shaped. The chef worked at a good pace and the sushi did not fill me up too quickly. The rice was soft and melted in the mouth, while the fish was fresh and delicious. The chef showed some skill by incorporating negitoro in the akami sushi and creating a roll with three different types of fish. Overall, I was satisfied with the quality, although the lunch was a bit pricey at 6300 yen. The chef was friendly and I would like to visit this place again. Rating: Taste 85, Presentation 80, Portion size 85, Value for money 85, Atmosphere 80, Service 85. Overall rating: 83.3.

Located on the basement floor 1, just 2 minutes from Namiki Bridge intersection. I went for lunch and when I called to confirm, they said, "We have a set menu, so you'll be done in 20 minutes, is that okay?" Upon entering, I found the owner and his wife running the place. The sushi was delicately made with fluffy rice and all of them were delicious. Apparently, it was recommended by Iwai from Haraichi as the best restaurant in life, and they even showed me the recording halfway through.

When I mentioned wanting to eat sushi, they quickly understood and brought it out in about 15 minutes, haha. They gave me extra rice in the sushi, so I feel like I might burst... The atmosphere of the local sushi restaurant reminded me of the times when I used to go eat sushi with my dad. The chef said he's been in business here for about 40 years. I hope he continues for a long time. Apparently, people have been coming here not just from word of mouth or food review sites like Tabelog, but also from Instagram. And he even said he sometimes ego searches, which his wife tells him to stop, haha. It's impressive that someone in their 60s or 70s knows what that means. I remember he once said something about how Ebisu and Garden Place have changed. #YosshiLog 3.5/5 #Yajima #Shibuya #Sushi #Lunch

During regular lunch hours. Lunch is mainly by reservation, so it is recommended to make a reservation before going. The location is about a 10-minute walk from JR Shibuya Station. It is located in the basement of a building near the Namiki Bridge intersection. There is a sign at the entrance that says "No strong perfumes or body odors allowed." The course menu was around 3650 yen. The chef's sushi is gently made, so it can easily fall apart if not eaten quickly. The chef said something like, "Sushi is something you have to make until you're 45, but after that, I won't make it anymore." He also mentioned that the sushi at his place is fluffy, so it melts in your mouth as soon as you put it in. Indeed, the rice melts in your mouth the moment you put it in. I've never had such fluffy and melty sushi before. The eel was plump and delicious. The chef works alone and quickly makes the sushi. He said sushi is something you should eat quickly. At first, I thought he might be a bit eccentric, but he allowed me to take photos and said some interesting quotes... Well, he's a bit eccentric. It may or may not suit everyone. I might want to try it again after some time. Maybe I'm a bit masochistic. Laugh.

I love this kind of restaurant. Even though it was past the last order, they still served me and made the sushi pieces bigger when they saw I was full. Nowadays, many sushi places focus only on appearance and don't fill you up, but here I left satisfied. The sushi may not look perfect, but the kindness of the owner and his wife really stood out. Thank you for the extra treat. I hope this restaurant continues to thrive.

Personally, this sushi restaurant was close to perfection. Key points are as follows: - From start to finish, it only took 20 minutes (the dishes come out quickly). - The fish and rice portions are generous. The chef believes that sushi tastes best when you can savor it without any gaps in your mouth (and I agree). - The sushi is quite soft and melts in your mouth. - The seasoning is on the stronger side. - They use a variety of fish and rolls, creating unique and delicious combinations. - For 11 pieces of sushi and 3 rolls, the price is surprisingly affordable at 3,750 yen including tax. The chef believes that sushi is meant to be eaten during the day and shouldn't cost a fortune, which is very much appreciated by customers. I can't wait to go back soon!

Delicious sushi is produced at a fast pace in this sushi restaurant. The lunch menu consists of one option only, 12 pieces for 3500 yen. Led by the head chef's tempo, I found myself finishing the 12 pieces in about 15 minutes. The speed of service is incredibly fast. The rice is fluffy and the toppings are delicious. Personally, I felt both full and satisfied. If you're short on time and want to eat sushi, this is the place to go! I wish there was a restaurant like this near my workplace. Thank you for the meal. I will definitely come back!

Today's lunch was here. I called around 10:30 on the day and was told it was okay to come as they had just opened, so I quickly finished my work and headed over. Located on the basement 1st floor of a building, the restaurant was empty with no other customers. They only offer a set course lunch, and since I was working, I didn't have any alcoholic drinks. The lunch course costs 3,500 yen excluding tax. I had done some research before going, and the restaurant had some unique characteristics such as strong flavors, fast service, and large portions of rice. The lunch consisted of 12 pieces of sushi, a hand roll, and a soup. The types of sushi for the day were as follows: - Medium Fatty Tuna: Soft and melts in your mouth. - Yellowtail: Thick and fatty, very satisfying. - Flounder: Thick and firm texture with rich umami and sweetness. - Striped Jack: Likely striped jack fish, sandwiched between rice, very tasty. - Sweet Shrimp: Firm and flavorful, delicious. - Horse Mackerel: Fresh and no fishy smell, simple with ginger and scallions. - Conger Eel: Tender and crispy, melts in your mouth. - Squid: Squid with shrimp and shiso leaf between rice, refreshing and flavorful. - Red Clam: Firm and flavorful with a hint of seaweed aroma. - Scallop: Crispy with a hint of seaweed aroma. - Egg: Slightly sweet and delicious. - Three Hand Rolls: Tuna, salmon roe, and pickled plum, a good mix of textures. The sushi chef and his wife run the restaurant. The chef is friendly and cheerful, and even though I was dining alone, they engaged me in conversation. The speed of service was incredibly fast, which made it a bit challenging to savor each piece. The sushi rice was on the larger side, and the chef explained that the rice should match the texture of the fish. The rice was warm with a strong vinegar taste. Overall, I left feeling full and satisfied. The quality of the sushi was good, with each piece having its own unique twist. The experience was valuable, and the price was quite reasonable for the quality of sushi offered. Some people may find the restaurant's style a bit unconventional, but I recommend giving it a try.

I have never seen such a speedy sushi making process before. However, the sushi rolls are quite messy. The cutting is uneven, and the temperature varies. But the character of the master sushi chef is amazing, and time flies by quickly. The prices are also reasonable, making it addictive. Following this lineage leads to a historic sushi restaurant, but why did it adopt this style? It's a mystery, but for some reason, it's intriguing.

Located a little away from the station, in a quiet area, this shop has been in business for 40 years, with 13 years at the previous location and 27 years at the current one. Run by a warm husband and wife duo, this sushi restaurant offers a sushi lunch set for ¥3500. The set includes various types of sushi, such as tuna, yellowtail, striped jack, flounder, red meat, shrimp, ark shell, Hokkaido bluefish, horse mackerel, squid, sweet shrimp, eel, egg, and squid. The portion sizes are generous, and you'll leave feeling satisfied. Despite being a long-established restaurant, they have a playful touch, like hiding fatty tuna under the red meat or shrimp under the ark shell. The friendly chef and kind motherly figure make you feel right at home. Once you visit, you'll want to keep coming back to this charming place!

The head chef has strong quirks and the sushi is too big to be called "nigiri"... With this information in mind, we made a reservation for lunch at 11:00 for a 1:00 start. It was about a 10-minute walk from Shibuya Station on the Toyoko Line. We were informed over the phone that lunch would be served in just 20 minutes (so fast!). We made sure to go on an empty stomach. A friend and I visited, and when asked if we had only had one bottle of wine yesterday (embarrassing), the owner recommended a special half-frozen, slightly crunchy sake. Oh my, it was amazing! And then came the flurry of sushi! They came out so fast that I couldn't take photos or even write notes. The soft, warm, and huge rice was the biggest I've ever had. The owner asked if I wanted a smaller size, but I opted for the regular size. Women might want to go for the smaller size. Everything was delicious, and the satisfaction level was beyond what you'd expect for 3500 yen. The service of bringing out mentaiko and umeboshi as snacks after the meal was also a nice touch. It's not a fancy counter, but the addictive sushi and the adorable head chef and hostess make it worth a repeat visit!!! Thank you for the wonderful meal!!!

It caught my attention when I saw it on a regular Instagram friend's story, so we got excited and made a reservation. We were three people who entered the restaurant, known for its wet sushi dishes that some people finish in 8 minutes. When we sat down, we were asked if we wanted to drink, so we started with beer and sake. It was shocking, but when you order sake, a frozen plastic bottle is thrown out of the freezer, and the sake is poured into it while it's still dripping wet. They mix the frozen something and sake vigorously before pouring it into a sake cup. It's in a good, slushy state. I later learned that they freeze half a bottle of sake in a plastic bottle and serve it like this when ordered. It was my first time experiencing this, haha. They also ask you to take a photo of yourself when they serve it, which was surprising. We were prepared for this request from reading reviews and such, but it was still a surprise, haha. Once you get the camera ready, they say, "Okay! The pinnacle of squid!" and serve the appetizer. The chef's energetic joke (playing on the word "squid") was overwhelming, and all three of us were left speechless. This was repeated 3-4 times, haha. My squid actually rolled off the plate because it was so lively... From the beginning, there were too many points to comment on, so the story might not progress smoothly, haha. Let's get back to the food review. Before the nigiri, they served sweet tamagoyaki. Then the nigiri started. The tuna was medium fatty tuna, paired with another cut of tuna. The sushi plate (not wooden, so I'm not sure if I can call it "geta") was wet from the start, haha. "Wow! I thought they would wipe it off, but the tuna was delicious. Oh, it's even better than I expected!" For some reason, I felt impressed. I didn't have high expectations for the taste, as I was mainly going to see the entertaining chef. By the way, they ask women, "Do you want the nigiri a bit smaller?" as the rice is quite large, as we had heard. I asked for it to be a bit smaller. However, it seemed like only this one piece was smaller. The woman I went with also mentioned the same thing, haha. Next were flounder, striped jack, and others. The striped jack was delicious. For the bonito, they sprinkled chopped shiso leaves on top. The shrimp wasn't piping hot, but it was warm, so it had a nice aroma. This was followed by ark shell and another shell. I didn't know what the second shell was, but it was big and delicious. There was an explanation of the ingredients, but the pace was so fast that I couldn't catch everything, haha. Apparently, there were no explanations of the ingredients before, but today was a bit more gentle, according to the regular customers. It was a special mix of various ingredients, all jumbled together. The chef proudly asked, "This is your first time, right?" and served a squid steak. The squid cutting technique was brilliant. The thin slice of squid was topped with frozen salty cod roe that emitted a cold mist. I've never had squid with salty cod roe, but it wasn't bad. Lastly, there were various rolls. The rolls weren't tightly wrapped, so the fillings were visible, haha. As a final surprise, they served a maguro steak. Like the squid at the beginning, it rolled off the plate. They didn't miss a single surprise until the very end. Oh, and there was fruit for dessert. All this for 3,500 yen + 1,000 yen for drinks. It was a satisfying time with a sense of fulfillment. We spent 45 minutes there! Considering the record of finishing in as short as 8 minutes, we were able to take our time. The rice was quite hot and large. The sushi plate was wet, and even the pickled ginger was thrown out aggressively, haha. Also, the order in which the nigiri was served changed suddenly. Normally, you would expect it to be served from right to left... but sometimes they served them consecutively, disrupting the eating pace, haha. It might not be suitable for those who are nervous or looking for a delicate high-end restaurant, but for those who aren't, it's highly entertaining and interesting, so I recommend trying it at least once. Surprisingly, the taste was good.

Lunch 3,500 yen (10 pieces of sushi, tamagoyaki, rolls, miso soup, dessert) I took a break from work on a weekday and went to Sushi Yajima. I had made a reservation so I was able to be seated promptly. The sushi was lightly pressed and the chef advised us to eat it before it falls apart. The sushi was made one after another and everything was finished in about 20 minutes. I thought the taste was quite high level. The tuna and eel in particular were excellent. I definitely want to come back again.