There is a sushi restaurant in Kyobashi called "Jin" that serves delicious seafood from Shimonoseki. The owner, Mr. Ohori, used to work at "Sushi Jin" in Shimonoseki and opened this restaurant in Tokyo in April 2013. The elegant interior has 8 counter seats and private rooms, attracting many prominent guests like the former Prime Minister Abe and celebrities. Tonight, I visited to enjoy the winter delicacies from Shimonoseki. The special omakase course included various appetizers and nigiri sushi made with fresh fish flown in daily from Shimonoseki. The head chef is particular about using fish from Karato Market in Shimonoseki, offering unique and delicious options like Uchiwa Ebi. The chef is friendly and welcoming, creating a pleasant dining experience. Thank you for the wonderful meal.

I enjoyed a reasonable sushi course for 10,000 yen in Ginza. I was able to get in without a reservation on the same day. The atmosphere was nice. The sushi chef is from Shimonoseki, Yamaguchi Prefecture, and I was satisfied with the local ingredients such as red sea urchin from Yamaguchi Prefecture that I had never tried before. The dessert was also delicious. It cost around 12,000 yen per person.

I went to a sushi restaurant in Shimonoseki for the first time. I ordered the course menu and added a few extra items. I tried the seasonal Ezo Bafun Uni for the first time, which was delightful. I also had the opportunity to try giant fan shrimp for the first time, which was larger than usual and had a surprising sweetness and umami flavor. I really enjoyed it and would love to have it again. The white shrimp sushi was a favorite of mine, always reliable. I also enjoyed the pregnant shrimp, which tasted fresh and delicious. As part of the course menu, there was an option for a grilled dish, and I chose the red snapper. I was craving for Matsukasa-yaki and it was cooked perfectly with a crispy skin and tender flesh. The fresh and delicious fish, along with the friendly head chef and staff, made it a great sushi restaurant to visit. The interior was also clean and beautiful, with a cool large brush character for "compassion".

We used this restaurant near Tokyo Station for a meal with 2 Korean guests and 2 Japanese hosts. We were guided to a private table-style seating. The main store is in Shimonoseki, and the branch in Kyobashi has the owner, Mr. Tomohito Ohori, personally preparing sushi more frequently than in Shimonoseki. According to the chef, they mainly use locally sourced fish from Shimonoseki, so Mondays and Fridays are recommended for the freshest ingredients. [Omakase Course] Sushi 8 pieces, sashimi, grilled dish, fried dish, total of 7 items for 18,000 yen. - Small dish: Cherry blossom-colored tofu dish and elaborately prepared appetizers. - Sashimi: Enjoy various flavors with three types of soy sauce (dark, light) on a rock salt plate. The sashimi is fresh and delicious. - Grilled dish - Fried dish: The tempura made with wild mountain vegetables is perfectly crispy without feeling heavy. - Sushi 8 pieces: Served in 2 sets of 4 pieces each. It is recommended to eat without soy sauce except for the tuna. The sushi is of high quality. - Soup: Miso soup (red miso) - Dessert - Draft beer - Red Horse whiskey on the rocks: Although a bit pricey, they filled the glass to the brim. This restaurant near Tokyo Station may be a good choice for business entertaining. Thank you for the meal.

I visited Mr. Jin after 4 and a half years because an acquaintance used to frequent his restaurant during the Yamaguchi era. Recently, customers have started coming back, but at the beginning of the pandemic, there were so few customers that they considered closing. On this day, I believe we had the 22,000 yen course. Most of the ingredients are still sourced from Shimonoseki, so there are some rare items that are hard to find in Tsukiji. The sashimi, such as whale and blowfish, was served with salt rubbed on a pink salt plate, which melted and infused the sashimi with flavor when dipped in sake. The dishes included turnip with sauce, seared nodoguro, whale, tsubugai, Seki aji, blowfish sperm sac, and more. The quality of the sushi was excellent, with a good balance of fish and rice. The menu also included fried dishes and other snacks to keep things interesting. Overall, the sushi was delicious and the balance between the fish and rice was perfect.

I was led to a private room and had the 3000 yen bara chirashi set, with chawanmushi, miso soup, and dessert of persimmon and pear. The balance of the vinegar in the sushi rice was excellent. It was smooth, flavorful, and paired well with the ingredients. This is a high-end sushi restaurant, so I would like to visit on a special occasion.

Asahi Super Dry bottle, Japanese sake, Oriental Beauty, Otoshi (appetizer), fried eggplant Thai style, Yamaguchi bonito, Nagasaki firefly squid, Hokkaido scallop, Seto Inland Sea horse mackerel, Oita scallop, Kyoto grilled blackthroat seaperch, tempura of young sweetfish, butterbur sprout, cod roe, bamboo shoot, pressed sushi of flatfish, seared red squid from Shimonoseki, seared bluefin tuna belly, purple sea urchin from Sakaiminato, sea urchin simmered in horse dung, conger eel, konoshiro gizzard shad, marinated bluefin tuna, ark shell, tamagoyaki (rolled omelette), miso soup with seasonal vegetables, dessert of strawberries, grapes, and watermelon. There are also dishes that were not photographed.

I finally visited a sushi restaurant from Shimonoseki that has expanded to Tokyo. The location is in Tokyo Square Garden, directly connected to Kyobashi Station. I had a 12-piece sushi course, which included dishes like vinegar miso with udo from Shimonoseki, flounder, firefly squid, marinated bluefin tuna, seared mackerel from Oita, white shrimp from Toyama, live trumpet shell from Seto Inland Sea, fatty tuna, konoshiro from Amakusa, pregnant shrimp from Seto Inland Sea, and pufferfish milt. There were two types of sea urchin, one from Shimonoseki and the other from Hokkaido. The meal also included anago kanpyo roll, tamagoyaki, a soup, and fruits. It was great to enjoy a variety of fish from Kyushu and the Seto Inland Sea, as well as the white shrimp from Toyama. Cost: 14,000 yen Rating: 3 points 5 points: I definitely want to visit again! 4 points: I would like to visit again if given the chance! 3 points: I would be open to visiting again. 2 points: Once is enough. 1 point: No need to go.

I had a wonderful lunch at "Kyobashi". It doesn't have the lively atmosphere of "Marunouchi" or the crowded feeling of "Yaesu", but the clean and intelligent vibe of this area is so appealing to me. I love it here, and I definitely want to work in an office tower in Kyobashi again! The lunch options are plentiful with many delicious restaurants within walking distance. One of my favorites is "Jin". They offer a rice bowl with conger eel as their specialty. The conger eel rice bowl (large) comes with an appetizer, chawanmushi, conger eel rice bowl, and dessert. The restaurant is very quiet (I was the only customer), and I was pleasantly surprised by the delicious chawanmushi with steamed conger eel and scallops. The main dish, conger eel on rice, features both grilled and fried conger eel, each with a different texture but equally delicious. With the accompanying broth, you can enjoy it as ochazuke to your liking. It's surprisingly filling, but it goes down smoothly as ochazuke (laughs). Wasabi and sansho pepper are also provided in small dishes. Oh, it's so delicious. Kyobashi offers such high-quality dishes for a lunch spot, it's truly amazing! It may seem a bit pricey for a salaryman's lunch, but once you try it, you'll realize it's actually quite affordable for the quality you get. I may not have time to write reviews on Tabelog anymore since changing jobs, but I made sure to find time to write about this wonderful lunch experience. I can't wait to go back!

On the first floor of a building in Kyobashi, Tokyo, there is a sushi restaurant from Shimonoseki. I had been curious about it since it opened. As I am getting older, I decided to study sushi in earnest this year, and as part of that, I visited this restaurant. I ordered a la carte as recommended by the chef, and I was satisfied with the taste of the fish, especially the Shimonoseki Akaika, which was different from the sushi restaurants in Tokyo. Although the price was somewhat high for a one-hour stay, I have no complaints considering the quality of the food.

At a sushi restaurant in Shimonoseki, there were lunch menus priced at 5,000 yen, 3,000 yen, and 2,000 yen. The lunch omakase course included: 1. Flounder 2. Squid 3. Mackerel chawanmushi 4. Kohada 5. Otoro 6. Sea urchin 7. Green onion 8. Conger eel 9. Dried gourd roll 10. Tamago (egg) 11. Strawberry.

I was so impressed by the sushi at Okamura's in Shimonoseki last month that I decided to visit his master in Kyobashi, Tokyo. I opted for the 15,000 yen omakase course. Starting with sashimi, we enjoyed it with two types of salt - Himalayan rock salt and aged soy sauce. The courses included: ● Ara: starting with a high-quality fish from Hakata, paired perfectly with rock salt ● Katsuo: seared to perfection, more delicious and fragrant than from Kochi ● Live octopus: incredibly delicious with perfect texture ● Tsubugai: Hokkaido tsubugai with amazing chewiness and sweetness ● Horse mackerel: from Seto Inland Sea, the most delicious horse mackerel I've ever had ● Whale: simply delicious, no other way to describe it ● Grilled mantis shrimp: the taste of Miyazaki ● Fugu sashimi: originally tasteless, but surprisingly flavorful with the combination of grated radish and rock salt ● Matsutake mushroom tempura and shirako tempura: crispy and delicious tempura ● Hirame: the most delicious flounder I've ever had, with a good balance of fat ● Red squid: from Shimonoseki, incredibly flavorful with yuzu pepper and salt ● Seared mackerel: enjoyed with sesame soy sauce, unbelievably tasty ● Kohada: from Kumamoto Amakusa, perfectly seasoned ● Chutoro: Boston bluefin tuna, delicate and melts in your mouth ● Red sea urchin: from Shimonoseki, the sweetest uni I've ever tasted ● Anago: from Dan-no-ura, light and fluffy ● Sprout onion: from Awaji Island, a refreshing palate cleanser ● Junna miso soup: first time trying this miso soup with junna, with a crunchy and smooth texture ● Engawa: an additional order, the best engawa I've ever had with a unique texture and sweetness ● Dessert: melon and strawberry, with sweet strawberries and delicious melon. The drinks were draft beer and local sake Gohashi Junmai Ginjo. Each dish was a masterpiece, with a perfect balance of freshness and aging. The delicate and exquisite flavors were beyond compare. The experience was worth around 24,000 yen, and it was the most delicious sushi I've ever had in my life. Thank you for the feast!

Located in Tokyo Square Garden, which is considered a landmark in Kyobashi, is the Tokyo branch of Sushi Jin, with its main store based in Shimonoseki, Yamaguchi Prefecture. During weekdays, you'll see many businessmen enjoying their lunch here, with the main menu consisting of three types of rice bowl dishes, as well as sushi courses available. The omakase course includes 8 pieces of nigiri sushi, rolls, egg custard, red miso soup, and fruits. Even during the lunch rush, the sushi is served one piece at a time, which is a nice touch. Despite being in a building, the restaurant has high ceilings and provides a spacious and relaxed dining atmosphere. Check out "Tokyo Tabearukaa" for prices and more details: http://xxxbeansxxx.blog.fc2.com/blog-entry-1570.html

The day we visited was originally supposed to be a trip to Hokkaido. Unfortunately, the trip was canceled due to an earthquake, so we decided to at least enjoy some delicious sushi here. The restaurant originally started in Shimonoseki (and still operates there), but expanded to Tokyo five years ago. The chef was very friendly and we had a great time chatting with him about his move to Tokyo and his family. We ended up getting quite drunk and before we knew it, we were the only ones left in the restaurant. The sushi was all amazing, especially the simmered conger eel which was so tender and melted in the mouth. I even tried the engawa (fluke fin) which I usually don't like, but it was surprisingly not oily at all. I wondered what kind of engawa I had been eating before. The large framed sign with the restaurant name "Jin" was a gift from the singer Kikuzo San. I would love to visit again if I have the chance.

I visited this sushi restaurant because I wanted to try a new approach to Kyushu sushi after experiencing traditional Edomae sushi. The shari (sushi rice) was delicious with a white color, and the head chef was a super veteran who looked like a cool and tough old man, almost like a seasoned detective. I think it was a good decision to visit this place. I am considering going back in the winter when fugu is in season. The pine nut tofu, rare tai fish (which I forgot to ask the name of), red squid, ishigaki shellfish, red meat marinated in white soy sauce, white shrimp, chawanmushi (savory egg custard), mushrooms, scallops, white fish, shinko (baby shrimp) with three pieces, kue (longtooth grouper), medium fatty tuna, Seki horse mackerel, Seki mackerel, sesame soy paste, sea urchin without seaweed, green onions, egg, three-leaf juniper in a soup, and fruits added up to a total of 18,000 yen. The average price per dish was around 1,000 yen, typical for a high-end restaurant. Of course, the course menu was not limited to Kyushu ingredients only, but perhaps a snack course would have showcased more of the Kyushu flavors. Personally, I'm not a fan of courses with more snacks than sushi, so I was a bit hesitant. The fruits were beautifully presented and easy to eat, cut in a way that showed attention to detail. Despite the intimidating look of the head chef, this is a great restaurant.

I visited the restaurant at 12:00 on Friday. I didn't have a reservation, but luckily I was able to get a seat at the counter. I ordered the chef's selection of 8 pieces for 6000 yen. I wanted to take photos, but I didn't want to disturb the other customers who were enjoying their meals, so I decided not to. The flavors were amazing, the texture was perfect. The squid had a concentrated umami flavor, the horse mackerel with salt and yuzu pepper was delicious, and the seared red clam was fragrant. There was a unique twist with the red clam having a tendon wrapped around it. The tuna and herring roe from Hokkaido, the sea eel, and the sweet shrimp were all superb. I had planned not to drink during the day, but I ended up ordering a beer. Each piece was explained with its place of origin, but I forgot them all. I'll have to take notes next time I try this!

The sushi was carefully made and delicious. There was nothing else particularly noteworthy.

I was taken to the restaurant by an acquaintance. I didn't take any photos or notes, so I can't provide a detailed report, but the seared bonito and grilled fugu white liver were delicious and fragrant. The method of eating sashimi with a board of Himalayan rock salt + sudachi plus two types of soy sauce was innovative and enjoyable.

Since it's not Edomae style sushi, they don't use red vinegar for the shari! Some people don't like red vinegar, including me depending on the restaurant. For those who prefer sushi without red vinegar, this place is a must-try! Maybe because it's not Edomae style, you can enjoy a slightly different style of sushi here. The white shrimp nigiri was delicious. For sashimi, you can rub it with rock salt like kabosu and eat it with a touch of salt, or they also provide regular soy sauce. They seem to serve smaller portions upon request, so you can discuss your preferences with them. I can't eat a lot, so I opted for dishes, sashimi, grilled items, a bowl, and just five pieces of sushi without fried food. It was definitely enough for me! The sea urchin was delicious, I want to eat it again! They also have half bottles of champagne, including Ruinart. I always love sushi restaurants that serve Ruinart.

Satisfied with everything. Sushi restaurant that understands the feelings of drinkers. It was a good choice for my best friend's farewell party.

I treated myself to a luxurious meal ( ⁎ᵕᴗᵕ⁎ ) and it was delicious. The Japanese sake was also very good. The grilled nodoguro fish was exquisite. I would love to go back again. The dishes were also very beautiful.