I may not know the exact location of the restaurant, but I appreciate being able to enjoy high-quality dishes and sushi at a reasonable price. The sushi prepared by the chef can be described as "refreshing." The flavorful ingredients melt in your mouth, expanding your imagination and allowing you to savor the aftertaste. I highly recommend pairing it with a chilled Japanese sake.

I visited this sushi restaurant based on a friend's recommendation of it being a very cost-effective option. Although the website and food review sites listed three omakase courses (7,000 yen, 11,000 yen, 16,500 yen), when I called to make a reservation, I was informed that only the 17,000 yen and 20,000 yen courses were currently available. I understand that prices may have gone up due to the current economic situation, but I realized that opting for sushi in this price range can be risky. There are reasonably priced and delicious sushi options available, as well as higher-end sushi restaurants with Michelin stars that are just a bit more expensive. The sashimi and appetizers were delicious, especially the rich flavor of the winter yellowtail. However, the sushi itself was disappointing - the rice was dry, the fish had some sinew, and overall it did not leave a good impression. Considering the price, I expected better quality and variety of fish. The focus on regular customers is important, but I felt that they should not neglect new customers like myself. It took me over a year to visit the restaurant after hearing about it from my friend, so my impressions were based on the pre-price increase experience. I regret not visiting sooner, as I have now realized the importance of freshness in both the sushi and the information provided about it.

"Leave it to the chef for 12,000 yen. I lost count of how many dishes I ate, they were so delicious. The sake was also poured generously, overflowing even the masu outside the glass, all for 1,000 yen per cup. I think this place is in Daikanyama, but I'm not sure. I can't quite capture the greatness of this place in words, so please judge for yourself by looking at the photos. Today's menu included spinach tofu with sesame dressing, clam soup, halibut sashimi, hairy crab with Hokkaido beans, striped jack with pickled shallots, foie gras chawanmushi, simmered mackerel with red eggplant, blackthroat seaperch with egg yolk soy sauce, kinpira burdock and carrot tempura, mountain bandit hot pot with kue and blowfish broth, yellowtail amberjack and mushroom pickles, Tokyo Bay kohada, Kumamoto squid, golden eye snapper with perilla soy sauce, Hokkaido sardine, Hokkaido sea urchin - which was amazing considering the poor catch this year, two types of marinated egg with different flavors, ikura, conger eel, and seaweed soup, and strawberry bavarois."

Keita is the name of the first master, and the second is Mr. Mitsuno. He came from Fukuoka to Tokyo to learn traditional Japanese cuisine and entered the world of sushi. The restaurant is located between Ebisu and Daikanyama, serving well-balanced dishes. It would be great if young people, who take sushi for granted during the sushi bubble era, awaken to the fun of sushi at places like this. Before you know it, you'll end up eating about 20 dishes, and at this price, it's surprisingly affordable.

I have visited this restaurant many times. Although there are no photos, the dishes that come out are always delicious. They don't stick strictly to traditional Japanese cuisine, but they add their own twist to the dishes, which always taste really good. The chef and the staff are all very nice, so I feel comfortable inviting anyone to come here. The cost performance is also good, so you can enjoy your meal without any worries.

I really think it's amazing. This cost performance and service are rarely seen. It's a shop that makes me feel sorry (*^^*) I always go for the 6,000 yen course. A surprising number of dishes come out, and in the end, a few pieces of sushi. And they even have chutoro! Hmm, I'm worried. LOL - Appetizer: Hamaguri clam soup, white cabbage with sesame tofu - Vegetable dish: Sesame seasoned vegetables - Vinegared dish: Mozuku seaweed vinegar - Sashimi: Saury, ark shell, ark shell fin roll - Appetizer: Bonito tataki - Hot dish: Softshell turtle chawanmushi - Fried dish: White fish fry - Side dish: Kinpira burdock - Sushi: Sardine, squid, marinated sea bream, tuna chutoro, conger eel - Egg dish: Two types of tamago (Kansai-style and Kanto-style) - Soup: Mushroom miso soup - Dessert: Chestnut pudding A total of 19 items!! (*^o^*) Each dish is delicious, and they come out at a good pace, so it's impressive. The flavors are not too strong and are carefully seasoned, so it's comforting. The attentive service where they frequently call out your name and see you off properly when you leave. This time, I even received a souvenir! I hope they continue to do their best as a high-performance shop that stands out in the Ebisu-Daikanyama area. ♡ Thank you for the meal ♡ I haven't updated for a while, but I couldn't help but write a review! Thank you.

I happened to come across this restaurant and was drawn in by its presence, which is mostly made up of regular customers. Thank you for letting me in. I enjoyed sashimi of sea bream with liver, abalone with liver sauce, shrimp with shrimp miso, and chawanmushi with foie gras. It's a bit unique but definitely for repeat customers, as expected from a sushi restaurant in Daikanyama. They serve dishes without using soy sauce. Also, the sea urchin is amazing. They have a great selection. They only serve top quality ingredients, so when they have them, it's a fantastic restaurant. Ultra master.

I didn't visit the first generation, but I went to the second generation of Kadota. I chose the middle course for 10,000 yen and enjoyed a variety of dishes, starting with burdock tofu, followed by dishes like turtle. Then I had sushi, starting with houbou and sayori, and finishing with seared fatty tuna and conger eel. It was a delightful experience. The atmosphere in the restaurant is nice and casual, making it a great place for a casual date. Ebisu and Daikanyama are nearby, which are trendy stations.

I have been a customer of the former sushi restaurant Sushikeita for over 10 years. The previous owner retired, and now his apprentice has taken over the business, reopening as the second generation Sushikeita in June 2017. They specialize in a sushi kaiseki course with a variety of small dishes. In addition to sushi, they offer a wide range of Japanese dishes and a rich selection of drinks, including a variety of wines such as Opus One. The drink prices are very reasonable compared to other places. The food ranges from standard dishes to unique items, and the owner, Mr. Mitsuno, was the head chef at a members-only hotel, so the quality is top-notch. I only posted photos this time, but I plan to come back and provide more detailed descriptions of the dishes when I have time.

I went with a friend who invited me. We relaxed at the counter and enjoyed delicious small dishes and sushi.

You can also eat raw conger eel. It seems like they can prepare anything with a reservation, including turtle ramen! The collagen melts out and it's incredibly wonderful. Absolutely fantastic!

I heard rumors about this place and decided to check it out. It turned out to be a well-known restaurant with a long history. The interior was very clean and welcoming. I loved that you could customize your order to your liking. The standout for me was the three-piece shincho nigiri. The chef's skills were impressive, and the variety of appetizers showed thoughtfulness. I particularly enjoyed comparing the grilled nodoguro and kinki. With so many subpar sushi places popping up lately, being able to get a generous omakase set for 15,000 yen was a rare find. I will definitely be coming back, and I'll make sure to explore new places too.

I have visited various sushi restaurants in Tokyo, but I always end up coming back to this one. The sushi is always incredibly delicious. In addition to the sushi, they offer a wide variety of other menu items, from classics like chawanmushi to seasonal dishes that always keep me excited. I can't forget the sea bass soup I had at the end of last year. The restaurant has a clean and welcoming atmosphere that makes me want to stay longer and visit repeatedly. The friendly and skilled chefs create a warm and comfortable dining experience. With their reliable classics and fresh seasonal ingredients, I feel both at ease and excited every time I visit. I look forward to returning in the future.

Reasonable and lovely.

I like the character of the head chef.

This is a cozy and lovely sushi restaurant.