A hidden gem sushi restaurant in the Kanto region that even foodies come to visit. Located near the station in the local area of Tanbabashi along the Keihan line. It has a cozy, old-fashioned atmosphere that feels like a "local favorite sushi place". The course meal included: - Katsuo tataki: The bonito tataki had a unique flavor without any fishy smell, and the seasoning was exquisite. - Kinmedai shabu-shabu: The golden eye snapper was very elegant and fatty, and the broth and ponzu sauce were delicious. - Nodoguro don: The blackthroat seaperch was sweet and tender, even after mixing it with the rice. - Mozuku vinegar: The crunchy texture of the mozuku seaweed was tasty. - Tai sashimi: The firm texture of the sea bream was excellent. - Hamo and matsutake mushroom soup: The conger eel had a good amount of fat and flavor, and paired well with the strong broth. - Hatata grilled: The gurnard had a protein-rich taste with a good amount of fat and sweetness that made you crave more rice. Sushi selection included: - Shima aji - Chutoro - Akami-zuke - Hamaguri - Hari-ika - Hari-ika geso - Kuruma ebi - Uni - Botan ebi - Negitoro maki The sushi chef served each piece with good timing and engaged in local conversations for about 30 minutes. It was a surprising find to have such a restaurant in the local area of Tanbabashi. The meal was satisfying, and it was just the right amount.

I had heard rumors that this place was delicious, but today was my first time visiting. It's only a 10-second walk from Tanbabashi Station (exit on the north side). I started with just one dish, but everything was delicious. The sushi was amazing, even better than the sushi in Gion! It just melts in your mouth. I highly recommend this place.

On a regular Thursday at 5pm, we enjoyed a delicious full course meal at a high-class restaurant with a great atmosphere. We indulged in everything from Yamazaki 12-year-old whiskey to Japanese sake, spending a total of 58,000 yen for two people. Thanks to the recommendation, we had a fantastic dining experience and we look forward to visiting again. It was truly a memorable experience!

I finally had the chance to visit a restaurant that I was curious about from 16:50 to 19:50 on October 16th! I was surprised by the difference between the exterior and interior. The place had a hidden, cozy atmosphere with a long, thick, and sturdy wooden counter and a warm welcome from the owner. We started with a hot appetizer, and my friend had a beer. We had various dishes such as steamed egg custard with ginkgo nuts, cloud ear fungus, bonito flakes, salmon roe, steamed egg custard with fragrant matsutake mushrooms from Hiroshima, seared blackthroat seaperch from Yamaguchi prefecture, mozuku seaweed vinegar from Obama, matsutake mushroom and conger eel soup, and then the sushi course began. We had medium fatty tuna, lean tuna, gizzard shad, sea urchin from Oita, warm conger eel, clams, rolled omelette, shrimp, noodle soup with blackthroat seaperch broth, dried gourd shavings roll, and shine muscat grapes. The sushi rice was firm and delicious, and it was best to eat it quickly with your hands as it was soft and didn't hold together well with chopsticks. We started at 5:00 pm with one group already there, and by 6:00 pm, there were two more groups, almost filling up the place. We had tea from Suishoen in Kanzuki Bridge, which was refreshing after the rich meal. We also had two servings of sake. The first one was a limited edition of 5000 bottles from Akishika Shuzo in Nose-cho, which had an interesting aftertaste. The second one was from Chiyoshuzo in Gose city, which had a fruity flavor and was different from the first one. The various dishes and cups had interesting textures and designs, making it fun to look at. The owner seemed tough at first, but as time passed, his fun and cheerful personality made the experience enjoyable. The total cost for two people was 34,000 yen, which was quite expensive. I'm glad I found a restaurant that I would like to visit again. It was an interesting place where you could enjoy the overwhelming difference between conveyor belt sushi and sushi served at the counter. Next time, I want to try crab and other ingredients I haven't had yet! Thank you for the meal! It would be even better if the cost performance was a bit better. The restroom was located behind the counter, with two Japanese-style toilets on the second floor. They had a nice hand soap scent!

The sushi restaurant here was incredibly delicious, and the cost performance was great. The head chef was also very entertaining. I definitely want to come back to this place! Instagram @nozawayuta TikTok @yuuta0104gurume

Delicious‼️ Recently, the sushi restaurant Shigeru Sushi has been gaining strength. It's a cute, junior colleague. The only problem is that you can't just drop in these days. With an average customer spend of about 4,000 yen, it has successfully transformed from a budget sushi place to a high-end sushi restaurant. Cheers to that! ■ On average, dining and drinking costs around 20,000 yen per person. Everyone, please come visit when you can!

First of all, the conclusion is that the food was surprisingly delicious after a long time! The atmosphere inside the restaurant was a bit formal, but the chef was very friendly and created a welcoming atmosphere. Starting with the Kumoko Ponzu, the mini bowl of salmon roe and sea urchin was the most impressive. The salmon roe was perfectly seasoned, the sea urchin was creamy and not fishy at all, it was delicious. Each piece of sushi was incredibly tasty, with beautiful presentation and a burst of flavor in every bite. I definitely want to come back to this restaurant again. Thank you very much!

It was my first visit to Shigeru Sushi, located about a 5-minute walk from Tanbabashi Station in Kyoto! I was taken there by a friend for a birthday celebration, and all the dishes and sushi were excellent! The sushi was so delicious, it could be considered the best in Kyoto! The chef was also very funny and made the atmosphere of the restaurant very pleasant! I will definitely visit again! Thank you for the wonderful meal!

After pushing aside the noren and greeting the head chef, I took my seat at this Nagano sake bar. The appetizer started with a dish of large, delicious cloud ear mushrooms. The chawanmushi had a flavorful broth made with clam dashi, and the large ginkgo nuts were from Tsuruo, while the soybeans were from Soejima in the ginkgo town. I wish the colors of the ingredients matched better. The koppa was from Shibayama, also rich in flavor, but unfortunately it was pre-cut and brought out, which was a bit disappointing. The small dish of uni and ikura rice had a nice balance, although the skin was a bit tough. Other dishes included flatfish from Shimane and shrimp served with lily bulb chawanmushi, and anago served as is with Noto salt for dipping, which was mineral-rich and delicious. The sushi's small skin was beautifully presented, and the pickled ginger was well-balanced with salt and acidity. The medium fatty tuna that followed was also outstanding, but overshadowed everything else. I feel like there was one more dish, but I can't remember it... I added more sake from Shimane, and for a souvenir, I ordered the Jyo sushi to go, skipping two pieces and adding two more small skin sushi. The bill came to ¥14,900. Overall, it was undoubtedly the best in the southern part of Kyoto Prefecture. I recommend this place to anyone looking for a top-notch dining experience. Well done!

Private reservations only, three times in a row, annoying rule of not visiting for a year. A few months ago, I visited this restaurant in Fushimi district for the first time in over a year and was comforted by the cheerful mother before leaving the shop. Over 10 years ago, there was a stylish sushi restaurant in my local area called "Sushi Hiro". The chef had trained at a ryokan in Okuyugawara and had a unique style of sushi that was a blend of Edo and Kyoto styles. Comparing it to other shops like "Jirocho" in Fushimi district, "Sushi Hiro" excelled in tuna and kohada. However, the talented chef passed away, and on the occasion of his 10th memorial service, I invited the landlady to visit this place after a long time. It had been a very long time, and the landlady was full of conversation and fun. We started with a beer for me and plum wine for her, and the chef's selection course began with a delicious dish of shabu-shabu. The next dish, a giant shrimp, was also excellent, with the hidden innards being particularly delicious. The following dishes, including a reasonably priced kamasu fish and a mushroom-topped kamameshi, were also exceptional in their knife skills, cooking, and presentation. There was also a dish of octopus covered in salt and rice flour, which was visually stunning but a bit difficult to eat due to its stickiness. Oh, and I almost forgot about the steamed cloud ear mushroom, which was surprisingly large for its season. After enjoying a clear soup with grilled conger eel, we were quite full. While the landlady drank very little, I indulged in some sake from Shiga Prefecture. For the nigiri sushi, the landlady picked and chose, while I enjoyed the fresh vinegar-marinated kohada and salmon roe. The bill was as bold and unconventional as always, with almost no explanation of the dishes, making it an enjoyable challenge for those who appreciate it. Everyone has their own preferences, but I find those who criticize this restaurant to be lacking in sophistication.

It was great to be able to eat something other than sushi. The tempura was delicious.

13900 yen Today was another enjoyable time interacting with all the customers. The souvenir of bonito flakes furikake was a nice touch.