Fukutome Naoto, the head chef, showcases his skills at the Michelin-starred sushi restaurant THE SAKAI AOYAMA in Germany. The restaurant, located in the competitive sushi district of Omotesando, Minami Aoyama, opened last fall with a focus on providing a gentle and flavorful experience using fresh ingredients. The chef's warm personality shines through in the courses served, with vinegared rice made with red vinegar that is soft and gentle on the palate. The skilled techniques honed at Kyubei are evident, especially in the specialty of seared fatty tuna pressed with an iron skewer, which is exceptional. The grilled sea urchin nigiri, specially requested and made, is also unforgettable. The unique style of the restaurant is characterized by the head sushi chef, the appetizer chef, and the sommelier female manager excelling in their respective fields. The surprising sweetness of Naito, the appetizer chef's, Koubako crab and the beauty of the scales on the grilled sea bream are impressive. The sommelier, the lovely Amene, not only pairs wine and sake but also shakes a cocktail at the end to complement the sushi course, adding an interesting twist to the dining experience. The teamwork among the three of them is excellent, and the lively conversations create a warm atmosphere that fills the restaurant. Even the regular customers are delightful, and we quickly became friends with them. Finally, I uploaded a photo of the three of us, so you can feel the atmosphere of the restaurant.

A Michelin-starred restaurant from Germany has been imported to Tokyo! It seems to be a hidden gem that is not yet well-known. The white peach soup that came out at the beginning of the course was surprising! The sushi is delicious, of course, and the meat that comes out during the course is also very delicious.

I visited THE SAKAI Aoyama, a sushi restaurant in Omotesando. The main store is located in Frankfurt, Germany, and has won a Michelin star. Despite the prestigious reputation, the omakase course was surprisingly priced at 19,000 yen. I opted for the non-alcoholic pairing at 27,500 yen. Here is the list of dishes I enjoyed: - Bamboo Shoot Potage: A creamy potage soup - Kamasu Pressed Sushi: Contrast between the kelp and sushi was vivid - Boiled Octopus: Tender octopus from Awaji Island, filled with eggs - Maizuru Horse Mackerel: Flavorful and fatty - Choshi Togii Saury: Refreshing aftertaste - Kanemidai from Chiba: Skin seared, tender flesh - Ebi from Hokkaido: Lightly marinated with kelp, sweet and tender - Chofu Shinshu Soba: Topped generously with Karasumi, rich flavor - Isaki: Firm and satisfying to eat - Sumiika from Awaji: Perfect balance of saltiness and tenderness - Medium Fatty Tuna: Melts in your mouth - Hokkaido Hair Crab with German Caviar: Abundant hair crab with caviar - Spring Roll with Conger Eel, Cheese, Shiso, Yuba, Lily Root, Plum Cream Sauce: Crispy and delicious - Oita Ark Shell: Firm and juicy - Hokkaido Akkeshi Sea Urchin: Presented in a box, builds anticipation - Blowtorched Medium Fatty Tuna: Torch performance at the counter, perfectly seared - Anago from Nagasaki: Tender and melty - Futomaki with Furikake: Colorful and tasty - Shijimi Red Miso Soup: Comforting red miso - Dessert: Non-alcoholic cocktail with rose scent The sushi was not only visually appealing but also incredibly delicious. The pairing was spot on. The dessert cocktail was a nice touch after a fulfilling meal. The variety of dishes, attention to detail, and reasonable pricing despite the high-quality ingredients make this place stand out. It was no surprise that the restaurant was fully booked even on a weekday. They also have semi-private rooms, making it a great choice for gatherings. I heard it's popular among local ladies for lunch too! I definitely want to come back with my family next time.

A rare sushi restaurant with its main branch in Frankfurt, Germany. The main branch continues to polish traditional Edo-style sushi in Germany and is so popular that it is featured in the Michelin Guide every year! In 2020, they opened a Roppongi branch, and in November 2021, they opened an Aoyama branch with a concept of reverse import. [Visit Month/Reservation Time] I made a reservation about 2 weeks in advance through the website. It's a convenient system for someone like me who dislikes making reservations over the phone! [Access] Located a 5-minute walk from Gaiemmae Station, along Aoyama Cemetery, next to Kaimi. The entrance with the shining letters "THE SAKAI" is a sight to behold. [Interior/Ambiance] Upon entering the restaurant, you are greeted by the counter. There are 7 counter seats and one semi-private room. The atmosphere gives the impression that there are many foreign visitors. The interior is modern, and the wooden ceiling of the semi-private room reminiscent of an architect's design is captivating. [Master Introduction] Master Fukudome seemed tall and reserved at first, but he was actually very friendly and easy to talk to. He trained at places like Kintaro Sushi, Sushimasa, Kyubei, and Sushi Sakai. It seems that many masters nowadays have trained at Kyubei. The female manager in charge of pairing was overflowing with love for sake and engaged in various conversations. She poured me so much that I ended up drinking too much! [Course Content] Lunch: 6,000 yen (2 dishes, 12 pieces of sushi, rolls) Dinner: 17,000 yen (5 dishes, 12 pieces of sushi, rolls) *Prices as displayed in the store I opted for the full course with pairing. After a champagne toast, I was served a hot sake to warm up the cold weather. The pairing was only the hot sake this time, which surprised me a bit, but it was enjoyable. I expected creative sushi based on the entrance ambiance, but the course offered a mix of creative appetizers and traditional sushi. The appetizers are said to reflect the owner's dedication! [Winners/Runner-ups] - Appetizer, Finishing Touch Category: Tangy Cheese Rice Cake Holoholo Beef Tongue Among the various appetizers, these two stood out. The Tangy Cheese Rice Cake was a first for me! Tangy rice cakes are common, but the addition of cheese was a new twist. The combination worked well, with the cheese complementing the rice cake and the tangy flavor. It's a popular choice for women and a delight for sake lovers. Next, the beef tongue! I was surprised to see beef tongue at a sushi restaurant! It was a delicious, tender beef tongue that was not at the level of a sushi restaurant. I regret not pairing it with red wine. Other items, from tempura to Kyoto carrot mousse, added color to the course and complemented the sushi. - Sushi Category: Seared Fatty Tuna Thin Fish The standout was the seared fatty tuna! The fatty tuna was so rich, it felt more like meat than fish. The lovely searing technique will be shown in the video, so be sure to check it out! Since it's so fatty, it's delicious even with a generous amount of wasabi. Next is the beautifully shaped thin fish. It's known for its deceptive appearance but has a refreshing, clean taste that I enjoy. [Overall Impression] A mix of creative appetizers, traditional sushi, and delicious sake. A wonderful sushi restaurant with a great atmosphere and ambiance! Despite being in the competitive sushi district of Gaiemmae, it's a place you want to support! I will definitely visit again. I also welcome followers for sushi outings, so please follow me for more posts.

After the New Year, I suddenly felt like eating sushi. I found this place on Instagram that seemed easy to access for lunch and reasonably priced. I ignored the mention of "Michelin in Germany" as I don't usually rely on such claims and visited with neutral expectations (lol). I ordered the "Chef's Choice Nigiri for Lunch" for 6,000 yen plus 7,700 yen for drinks. Overall, the restaurant had a calm atmosphere and the sushi rice was good. Considering the price of 6,000 yen, the quality and quantity were good. However, there were inconsistencies in the firmness and shape of the sushi rice, which raised doubts about the overall quality. The balance of chewing was not quite satisfying due to the inconsistent texture. When it came to drinks, the sommelier and the female staff were great at recommending delicious options, but the prices were a bit high. I wondered if the experience would be different for dinner, as I didn't have high expectations for the evening.

If you're interested in the article, search for "青山　THE SAKAI". This time, I'll introduce you to a sushi restaurant in Aoyama that offers high-quality food, excellent service, and timely delivery.【Gaienmae Edition】THE SAKAI Aoyama☎️03-6804-5013☎️⏰11:30-14:0017:00-22:00⏰Closed on Wednesdays and Sundays3-2-7 Minami Aoyama, Minato-ku, Tokyo, Black Aoyama 1F🚶‍♂️5 minutes walk from Gaienmae Station🚶‍♂️A hidden gem in Aoyama that started in Sakai and opened its first store in Frankfurt, Germany. It has expanded to Aoyama and Saitama through reverse import. The exterior has a touch of green and a chic diner vibe. It has a sophisticated hidden ryotei style, making you excited even before entering! The interior is a hybrid style of traditional Japanese ryotei and Western diner. The manager warmly escorted us to the counter seats. The head chef carefully explained each ingredient of the day in front of us. I couldn't wait to see how the precious ingredients would be prepared! Interestingly, the main dish was tuna, followed by dishes featuring ingredients from my hometown, Miyagi Prefecture, which was a delightful surprise. The sake paired with the dishes was perfect.【OMAKASE Course and Pairing】¥20000Clam Soup (from Kujukuri)A large clam with firm flesh from Kujukuri, Chiba. The clam broth is rich and flavorful. The rice soaked in oyster broth is delicious.Simmered Snow Crab and Seri with Ink SauceA collaboration of seasonal crab and Seri from Miyagi. A dish with an irresistible combination that cannot be bad.Sea Urchin and Liver SaladThis was delicious! One of my recommended dishes.Fugu and Taro Fritters with Orange SauceIt goes well with sake! The fritters are crispy, and you can taste the sweetness of the fugu and taro inside.Abalone Steak with Uni Cream SauceA luxurious dish to finish off the extravagant course. The thick abalone steak is topped with freshly opened uni! Sakai is known for its highest quality uni and oysters from the west. The selected sea urchin on top makes for a delightful marriage of flavors in your mouth.【Today's Sushi】All with red vinegarThe best sushi made by the head chef...I was enchanted by the taste. Pairing (Manager's selection)IPA, Koudo, Geothermal SakeDomaine Du Nozé, Sancerre RoséCarrera Chardonnay, Orange WineWataya Fuyu Nishiki, Taki JumaiSiefried Estate, Old Coach Road RieslingIsojiman, Mizu Hibiki Hana 10 YearsFinally, the head bartender served us a dessert cocktail. The course meal was completed with the dessert cocktail. Thank you for a delicious time! I definitely want to come back to this restaurant. Even though I had a lot to drink, I got pleasantly tipsy all at once. The manager served us personally, providing the best menu and offering the perfect timing for the sake.

"The Sakai Aoyama" originally started in Omiya and expanded to Frankfurt, Germany, where it received a Michelin star. It then opened in Roppongi and Aoyama in Tokyo, making it a unique sushi restaurant with a reverse-import concept. The nearest station is Gaienmae. Located along Aoyama Cemetery, there are other restaurants like Ristorante Asoyi nearby. Aoyama is seeing an increase in sushi restaurants. In the evening, they only offer an omakase course with appetizers and nigiri, paired with alcohol. The meal starts with warming appetizers like clam soup and oyster porridge. The alcohol pairing includes a variety of drinks. The sushi rice uses red vinegar, providing a nice balance with the toppings. Despite being an overseas establishment, the nigiri is surprisingly traditional. The chef, who trained at Ginza Kyubei, presents dishes like half-cut shrimp and conger eel, allowing for different tasting experiences. The alcohol pairing includes 9 types of drinks, and even when dining alone, the generous pours may lead to indulging a bit too much. Considering the amount of food and drinks consumed (course + pairing), the price of 25,000 yen is quite remarkable. For those who enjoy alcohol, the pairing option is highly recommended! [Appetizers] - Clam Soup - Oyster Porridge - Celery and Snow Crab Salad - Foie Gras (Yoichi) - Blowfish with Dried Fruits - Sauteed Abalone [Nigiri] - Horse Mackerel (Kyoto) - Young Snapper - Barracuda - Bigfin Reef Squid (Toyama) - Flounder Marinated in Kombu - Golden Eye Snapper - Medium Fatty Tuna - Shrimp (Salt, Claw) - Ark Shell (Sakoshi) - Sea Urchin - Fatty Tuna and Lean Tuna - Conger Eel (Salt, Claw) - Lean Tuna Marinated (additional) - Toro Roll - Gourd Roll (additional) - Miso Soup with Clams Follow me on Instagram @mynamestsukasa and TikTok @gourmet_nikki for a wide range of gourmet content from Tokyo.

THE SAKAI in Frankfurt, Germany is the main store. The German flagship store is a renowned restaurant featured in the Michelin Guide every year. This time, we enjoyed a pairing course of alcohol and sushi, consisting of 5 dishes and 12 pieces of sushi. We started with a soup of softshell turtle served on a brown leaf-shaped plate. It was my first time trying softshell turtle, and it had a collagen-like texture that warmed my body. Next, we had salmon roe rice in a shiny golden bowl, followed by crab. We were encouraged to try both the crab roe and the matured crab eggs. It was such a luxurious experience. Instead of sea urchin, we were served a chawanmushi with anglerfish liver from Ibaraki. Then came firefly squid from Awaji Island and whitefish tofu with truffle salt. The main course included a premium brand of yellowtail called "Tenjoburi" from Hokkaido, which was exceptional. The meal continued with seared blackthroat seaperch from Kanagawa, flame-seared mackerel sushi from Tokushima, and A5-rank lamp meat from Awa beef in Tokushima. Each dish was exquisite. The highlight was the seared fatty tuna, which was served with a soy sauce called "Soyanoir" from Yamasaki. The meal ended with fluffy conger eel from Nagasaki and a Toro Taku roll. The miso soup was made with clams from Lake Shinji and fresh seaweed. The non-alcoholic pairings were surprisingly delicious, with each drink carefully selected to complement the dishes. The sommelier did an outstanding job pairing the non-alcoholic drinks, especially the Royal Blue Tea Infusion and Royal Darjeeling, which had a perfume-like aroma. The entrance to the restaurant may be a bit tricky to find, as it appears semi-underground from the road. Overall, it was a memorable dining experience.

I knew about this restaurant shortly after it opened and had always wanted to visit. Finally, my wish came true and I made a reservation to visit with my child. The warm hospitality of the staff, along with the friendly customers who seemed to have a strong interest in food and drinks, made the experience enjoyable. The atmosphere was fantastic. We opted for the chef's course with a drink pairing. The drink pairing was amazing. With a base of wine and sake, you could try various drinks at a very reasonable price. They asked at the beginning, "How about this for today? Do you have any dislikes?" The children had chawanmushi and ikura donburi, and they also got to choose their favorite toppings for sushi. The food was cut into easy-to-eat sizes and prepared with care. For the adults, the meal started with a luxurious turtle soup. The sake paired with it was a refreshing and slightly sweet sparkling sake (Rashante). Next was a dish of lotus root topped with matsutake mushrooms and bonito flakes, with a rich aroma of white sesame. This was paired with white wine (Chateau de la Roche). The sushi course began with live salmon roe, and a mini ikura donburi was made right in front of us. The sake paired with this was Kuro Ryu's autumn release. The sushi continued with dishes like sardine, sea bream, and sumiika. The sardine sushi was surprisingly delicious, and I was amazed by how tasty it was. The sake paired with these three pieces was Lo Man. The grilled yellowtail was paired with a Yamanashi wine, Koshu Torii Hirahata. The wine balanced the unique flavor of the yellowtail wonderfully. The sushi course continued with tuna, blackthroat seaperch, and kohada. The sushi was so tender and high-quality that it made me smile. This was paired with Kenshin sake. Awa beef lamp steak was served next, with freshly grated mountain wasabi. The meat was flavorful and tender. It was paired with a smoky and spicy red wine (Lully). The next sushi course included shrimp, sea urchin, tuna, seared sea urchin, conger eel, fatty tuna, and tamago. The sea urchin had a beautiful texture and intense flavor. The tuna was lightly seared in front of us, and a unique soy sauce called Soya Noir was used on it. The sake paired with this was Zenchitori (Daiginjo). Finally, a miso soup with shijimi clams was served, followed by a fantastic dessert sake cocktail made with chestnuts and Napoleon. The whole experience was truly amazing, and I definitely want to visit this restaurant again.

I made a reservation on a holiday night and visited for the first time. It is conveniently located a 5-minute walk from Gaienmae Station. I had high expectations as the main branch in Germany is featured in the Michelin Guide every year. The interior of the restaurant has a luxurious feel, and the excellent customer service made it a very comfortable space. I reserved the omakase course with alcohol pairing for a total of 25,000 yen. The result was a fantastic experience that exceeded the price. First, I had the "Seigoin Kabu Surinagashi" to warm up my stomach and prepare for the meal. The next dish was the "Hokkaido Crab from Funka Bay", which was packed with delicious crab meat. The first sushi course was the "Horse Mackerel from Kagoshima", which not only looked amazing but also tasted exceptional. The premium "Tenjou Buri" allowed me to savor the elegant fatty texture. Serving Tenjou Buri before the peak season of winter Buri shows a great sense of timing. The "Kuromutsu" was also delicious with a nice fatty texture and perfectly grilled skin. However, the most surprising dish of the day was the "Fried Whole Smelt". It had a refined taste and a crispy texture without any greasiness. The quality of the ingredients and the way they were prepared for both the appetizers and sushi courses were outstanding. Considering the quality and the location, the 17,000 yen price tag was quite satisfying. The alcohol pairing included a variety of options such as sake and wine, with the quantity adjusted according to individual preferences. It was my first time experiencing such unique drinks at a sushi restaurant, and the pairing naturally complemented the dishes. The final dessert, which was also a cocktail, was delicious. Both the head chef and staff were attentive and friendly, creating a welcoming atmosphere. It was evident that they valued each customer. I would definitely recommend this restaurant for gourmet gatherings, dates, or business entertainment. I look forward to visiting again.

Finally!! I nervously made my debut at a sushi counter alone! I had a great time chatting with the head chef and the staff at @the.sakai.aoyama【THE SAKAI Aoyama】 in Minami-Aoyama, Tokyo. It's a stylish sushi restaurant located near Gaienmae. The main branch is actually in Frankfurt, Germany! They have won Michelin stars every year, a globally recognized sushi restaurant. The lunch course is 6,000 yen (tax included) and the dinner course is an omakase course for 17,000 yen (tax included) (5 dishes, 12 pieces of sushi including rolls). The pairing course with food and drinks is 25,000 yen (tax included). I chose the pairing course this time. They have a counter with 7 seats and a semi-private room. Every piece of sushi was delicious! Bluefin tuna, golden snapper, seared fatty tuna, sea urchin, squid... I can't decide which was my favorite. For dessert, I had a cocktail instead of a traditional dessert, a chestnut Mont Blanc for adults to drink. It was very delicious. I definitely want to visit this place again. Thank you for the wonderful meal!

It was the best Edomae sushi experience! They earned a Michelin Plate in Germany and imported it back to Aoyama... I was skeptical, but it turned out to be very traditional. I will write about the dishes, prices, photos, and overall impressions to give you a clear picture! We had the Omakase course for 17,000 yen with a non-alcoholic pairing for 5,500 yen. The Omakase included 5 dishes, 10 pieces of nigiri sushi, rolls, miso soup, and dessert. The pairing featured 4 types of tea and 2 types of wine. In conclusion, considering the location and quality, this could easily be priced over 30,000 yen. The value for money is excellent! The sushi pieces were larger than usual, but I enjoyed them. The handsome head chef and the lovely sommelier made the experience very pleasant. The restaurant has a chic and luxurious ambiance, with tables suitable for groups. Here is a list of the dishes we had: (list of dishes provided). The non-alcoholic pairing included various drinks, and they asked for preferences midway. Overall, everything was delicious and satisfying!

Standing in front of the Outer Garden in Tokyo, there is a stylish sushi restaurant called "THE SAKAI Aoyama". Despite its appearance resembling a high-class members-only traditional Japanese restaurant or a high-end wine bar, the main branch is actually located in Frankfurt, Germany! This sushi restaurant has been awarded Michelin stars every year and is recognized worldwide, which is amazing! I visited with high expectations and excitement (´∀｀) The interior of the restaurant has a stylish atmosphere, and dishes and sushi are served one after another! From start to finish, everything was delicious and I had a very satisfying time (*^.^*) The chef's sushi-making skills were beautiful, quick, and very friendly. The female sommelier was also lovely, providing excellent hospitality in addition to delicious food! The "Night Omakase Course 17,000 yen" included dishes like sweet sea bream and golden eye snapper soup, autumn eggplant and tofu with sea urchin and salmon roe, seared bonito with balsamic and soy sauce, and various sushi like Pacific saury, butterfish, horse mackerel, and more. Each dish was a delight, and the dessert fruit cocktail was a perfect ending. The flavors of the soup and the eggplant dish were amazing, and the performance of searing bonito in front of us was enjoyable. The sesame flavor in the bonito dish was a pleasant surprise! The sushi, whether sea urchin or fatty tuna, melted in the mouth. The freshness of the ingredients was outstanding, and the sushi rice was deliciously light and fluffy. Everything was tastefully presented, and even the dessert was delightful. The non-alcoholic fruit cocktail made by the cute sommelier was refreshing and delicious. The variety of tea drinks and the beauty of the different glasses used were also impressive. It was a wonderful and satisfying experience, and I would love to visit again for their lunch menu priced at 6,000 yen. The "Inari Sushi" they made for a late-night snack was also incredibly delicious!

There is an amazing restaurant in Minami Aoyama called "THE SAKAI Aoyama". It is a sushi restaurant that has won a Michelin star in Germany and is recognized worldwide as a reverse-imported sushi restaurant. Despite its German origins, there is no trace of Germany in the restaurant, and it offers sushi and kaiseki cuisine that impresses sushi lovers in Tokyo. Try the omakase pairing course, where wines and sake are served to complement the dishes. The first half of the course focuses on kaiseki cuisine, while the latter half transitions into sushi, creating a seamless and captivating dining experience. As the chef prepares wasabi, a chilled glass of champagne is served to kickstart the meal. The dishes include a flavorful soup made from sea bream and golden eye snapper, a layered dish of eggplant and tofu topped with sea urchin and salmon roe, and a smoked bonito dish with balsamic and soy sauce. Each dish is carefully crafted to evoke a sense of seasonality and harmony. The meal continues with dishes like shrimp tempura, matsutake mushrooms, and scallops, each paired with a unique wine or sake to enhance the flavors. The sushi course features impeccably prepared nigiri, including autumn mackerel, flounder from Aomori, and squid. The meal concludes with a delicious ikura rice bowl and a hearty serving of carabinero prawn. The sushi rice is especially noteworthy for its perfect balance of sweetness, acidity, and texture. Overall, dining at THE SAKAI Aoyama is a culinary journey that showcases the best of Japanese and German influences in a harmonious and unforgettable way.

Today's visit was to THE SAKAI Aoyama. THE SAKAI Aoyama is a sushi restaurant located in Minami-Aoyama, Minato-ku, Tokyo. THE SAKAI Aoyama is a restaurant that operates sushi restaurants and Italian restaurants in Saitama, and has branches in Minami-Aoyama and Roppongi in Tokyo. The main store is located in Frankfurt, Germany, and it is featured in the Michelin Guide every year. THE SAKAI Aoyama can be considered a reverse import style. This time, after having coffee at a cafe in Omotesando during dinner time, we decided to visit the restaurant. Upon arrival at the restaurant, the dimly lit atmosphere created a romantic setting suitable for a date. We were seated at the 9-seat counter and ordered the omakase course for 17,000 yen. Here are some of the dishes we enjoyed: - Conger eel, summer vegetables, jelly: Refreshing and flavorful with a nice jelly texture. - Confection, ankimo mousse, peach, caviar: A unique combination of ankimo, peach, and caviar. - Japanese ivory shell, Kujo green onion, mustard and vinegar miso: Great texture and flavor with the combination of ingredients. - Osaka Bay horse mackerel: A refreshing taste and tender texture. - Meita: Tender and delicious with a great fatty taste. - Squid legs: A chewy and flavorful dish. - Myoga with shrimp tempura, Uchimurasaki, tempura: A delightful combination of flavors and textures. - Golden eye snapper from Kochi: Chewy and flavorful with delicious fat. - Chutoro: Smooth texture and great quality. - Edamame and steamed abalone with zunda dressing: A dish with a rich flavor of edamame and a chewy texture. - Cream cheese, sweet potato, dried fruits: A harmonious blend of cream cheese, sweet potato, and dried fruits. - Kohada: A dish with a rich vinegar flavor and a great texture. - Miru shellfish from Aichi: A great texture and flavor with a hint of seaweed. - Nagasaki blackthroat sea perch: A thick and fatty dish with a delicious taste. - Isiharagai: A juicy and crispy dish with a milky flavor. - Isaki herb-steamed with basil: Soft and flavorful with a hint of basil. - Sea urchin: A dish overflowing with the rich umami of sea urchin. - Seared fatty tuna: A flavorful dish with a hint of wasabi. - Marinated tuna with citrus aroma: A dish with a chewy texture and a citrus scent. - Conger eel with salt and sauce: A flavorful dish with a tender texture. - Toro taku: A dish with a melt-in-your-mouth texture and a delicious flavor of pickled daikon and seaweed. - Clam soup - Dessert cocktail: A cocktail-style almond jelly dessert with a rich almond flavor. The course was unique and each dish had its own originality. The restaurant also had a sommelier besides the chef, making it a great choice for those who appreciate good wine. The ambiance of the restaurant was lovely, and it was a delightful dining experience. Thank you for the meal.

At THE SAKAI AOYAMA, a Michelin-starred restaurant with its headquarters in Germany, I had the privilege of sitting at the white wooden counter and receiving a personalized introduction to the day's ingredients from the head chef along with his business card. The meal started with a luxurious assortment of high-quality fish from a wooden box, including golden eye snapper from Choshi, blackthroat seaperch from Nagasaki, sardines from Osaka Bay, horse mackerel from Mie Prefecture, matsubu shellfish from Akkeshi, sea urchin and hairy crab from Nemuro, and caviar. The meal continued with a variety of dishes paired with different wines and sake, each enhancing the flavors of the food. Highlights included dishes like tomato sorbet, ankimo mousse with sudachi and caviar, and a dish featuring fresh crab meat and consomme jelly. The meal also featured sushi courses with a range of toppings, such as fresh squid, horse mackerel, and conger eel. Each dish was expertly prepared and paired with a complementary beverage, creating a truly memorable dining experience.

Hidden gem in Aoyama, THE SAKAI AOYAMA, for sushi♡ Just a 5-minute walk from Gaienmae station, but I still managed to get lost... A cute sommelier greeted me and led me to the counter. The meal started with: - Hamo (pike conger) from Amakusa, served in Tosa vinegar jelly. The fresh taste reminded me of a cool summer. Oh, I almost forgot about this feeling amidst the scorching heat! Started with French champagne, DRAPPIER♡ Easy to drink. Then came the exciting lineup of ingredients: - Shin-ko (baby squid) - Shin-ika (giant squid) - Kinmedai (golden eye snapper) - Nodoguro (blackthroat seaperch) - Tsubugai (from Akkeshi) - Uni (from Nemuro) - Kuruma ebi (Japanese tiger prawn) The excitement was real!! - Ankimo (monkfish liver) with caviar, a luxurious treat. Paired with Spanish amontillado LAUREAD, a soda mix to complement the rich flavors. - Tsubugai (whelk) with vinegar miso and Kyoto Kujo negi (green onion) with a hint of mustard. A delight for sake and shellfish lovers! The pairing was an American Chardonnay from CALERA. - Hirame (flounder) from Yokosuka marinated in kelp. Sweet and tender, a gentle taste. Paired with a sake from Tochigi, Suijin, with a beautiful package reminiscent of Claude Monet's famous Water Lilies. And the feast continued with more delectable dishes...

[Date] Visited on a weekday at 6:00 PM as a party of one. [Reservation] Made a reservation by phone. [Location] Located about a 3-minute walk from Gaienmae Station in an elegant and quiet area. [Interior] The restaurant has a counter and semi-private rooms. The clean white counter and table settings are beautiful. [Order] Started with champagne for a toast! Opted for the 25,000 yen course with wine pairing included. The quality of food at this price in this location is truly amazing. The course alternated between small dishes and sushi, with wine served with the small dishes and sake with the sushi. The course included the following: - Small Dishes: - Summer vegetables and conger eel in vinegar jelly for a refreshing start. - Duck liver mousse with white peach and rice cake, creamy with a hint of Western flavor. - Matsubagai with green onions and vinegar miso, providing a crunchy texture. - Sushi: - Horse mackerel sushi, a favorite, with delicious fatty flavors. - Fresh squid with a firm texture. - Squid legs. - Grouper. - Tempura: two types, myoga and cod roe, and large ark shell, each offering unique textures and flavors. - Medium fatty tuna, melts in your mouth. - Blackthroat seaperch. - Edamame and abalone mixed with edamame paste. - Sweet potato and fig with cream cheese, a perfect pairing with wine. - Prawn with two different seasonings, highlighting the natural flavors of the prawn. - Golden eye snapper. - Marinated tuna, a personal favorite. - Thread-sail filefish with herb steaming. - Shinko sushi with plenty of fish eggs and a gentle vinegar finish. - Sea urchin battleship sushi, generously topped with sea urchin and nori, a luxurious treat. - Fatty tuna sushi with plenty of wasabi, a perfect match. - Conger eel, fluffy and delicious. - Toro taku, a thin roll providing a crunchy accent. - Red miso soup. - Dessert: a cocktail made in front of you, a lovely touch for alcohol lovers. [Service] The staff was efficient and friendly. [Overall] Each dish was superb, making the sake and wine pairing course highly recommended!

In May, we were taken to this restaurant by a business client for entertainment, and we liked it so much that we visited again on our wedding anniversary. Not only is the sushi delicious here, but they also offer great drink pairings, allowing us to fully enjoy the experience. The chefs and staff are very friendly, making it a truly wonderful restaurant. We would like to visit regularly.

The main store in Frankfurt is a Michelin-listed restaurant, just a few minutes from Gaienmae Station. It is located in a back alley right near Ski Shop Jiro. The restaurant features a refreshing white wood counter with 7 seats and semi-private seating. The small flowers on the tables add a welcoming touch. The dinner course is priced at 17,000 yen, or 25,000 yen with pairing (tax included). The dishes and sushi are served alternately. Despite the neon sign outside, the sushi is prepared in a traditional Edo-style with carefully selected ingredients. The dishes are influenced by Western elements like butter and truffle oil, with beautiful French-style presentations. The pairing includes champagne, wine, and sake to complement the dishes. The sommelier selects a Pinot Noir to pair with the Botan shrimp dish. The menu includes dishes like Botan shrimp, tuna, sea urchin, and caviar served Yukke-style with various flavors mixing together. The octopus is sliced thinly and served with sake jelly and micro tomatoes for a refreshing taste. The meal continues with a variety of dishes like Spanish organic wine, grilled saury, and sashimi of spring young sea bream. Each dish is carefully crafted and paired with a suitable drink. The meal ends with luxurious items like marinated salmon roe and aged sake. The restaurant offers a unique dining experience with a blend of traditional and modern elements.

I also visited the Aoyama branch of the Michelin-listed sushi restaurant "THE SAKAI," following the opening of the Roppongi branch in Frankfurt, Germany! It is located a 5-minute walk from Gaienmae Station on the Ginza Line, just off Nishi-Azabu Street in Minami-Aoyama. This area is filled with delicious restaurants hidden in the back alleys. The counter seats 6 people, with a dining sofa at the back for a relaxed atmosphere. The menu is simple, like the Roppongi branch! The lunch menu is 6,000 yen (tax included) and the dinner menu is an omakase course for 17,000 yen (tax included) (5 dishes, 12 pieces of sushi including rolls). I requested the pairing course as the pairing of wine and sake at the Roppongi branch was amazing. The pairing course costs 25,000 yen (tax included). Overall, the ingredients were all superb and delicious, melting in your mouth! It was mentioned that they focus on sourcing top-quality ingredients from the Tsukiji Market and spend a considerable amount of time on preparation. Their efforts can be felt throughout the meal. Perfect for business entertaining or special occasions! It's likely to become a difficult-to-reserve restaurant!