Holiday meal series #137. Today, on my day off, I went to Gion-san in Ueno for a solo dinner to enjoy some sushi that I had reserved in advance. The restaurant is located on the 2nd floor of a building in a hotel just outside Ueno Station on the east side, with an izakaya on the same floor to the right. As soon as you enter, you will see the counter, and the space is spacious and airy, with private rooms available as well. I visited around 8 pm and there was one group at the counter and one group in a private room, with one female server in the dining area, the head chef at the counter, and another chef in the back. The head chef was friendly and engaging, making the dining experience enjoyable. I ordered the trial course set and a draft beer. Since it was my first time and the price was quite reasonable, I opted for the trial course set and stuck to beer. The course included 6 pieces of nigiri sushi, inari sushi, appetizer, steamed egg custard, grilled dish, soup, and dessert. Everything was good, but personally, I especially enjoyed the mackerel, scallop, and grilled fish. The mackerel and scallop were the softest and most delicious I've had, and the grilled fish had a flavorful marinade that made it enjoyable on its own or with rice. For a course under 10,000 yen with such a variety and high satisfaction level, I highly recommend it. The head chef's personality was also pleasant, making me want to chat with him more. I would love to visit again someday.

Despite being a high-end sushi restaurant, the course menu included dishes that exuded the elegance of Japanese cuisine in between the sushi. As we have just entered the autumn season, we were able to enjoy dishes that were full of seasonal charm! The sushi was also perfectly prepared at the right temperature, allowing us to savor an exquisite dining experience!

Course - Appetizer: Assorted appetizers of the day, featuring bitter gourd and clams, and a terrine-like dish made with mackerel. It was delicious! - Steamed Dish: Chawanmushi (savory egg custard) - First Nigiri: The sushi rice was excellent. - Grilled Dish: Lightly grilled sea bream, very delicate and light. - Second Nigiri - Sakana (small dishes to accompany sake): Today's small dish - Rolled Dish: Kanpyo (dried gourd strips) roll - Tamago (egg dish): Steamed egg with a surprising taste, it was sweet. - Soup: Red miso soup - Dessert: Today's dessert featuring hojicha (roasted green tea) ice cream, yuzu agar jelly, and matcha warabi (bracken starch) ice cream. It was incredibly delicious. I even ordered an additional serving before dessert. - Aka-zuke (vinegared dish): Red vinegar pickled shrimp. The pickled squid was also delicious, so I had some shrimp too. It was really tasty. - Uni (sea urchin) - Sake: Highly recommended sake from a fish-loving restaurant. It was very light and easy to drink, almost like water. - Oze no Yukidoke: A fruity sake with a melon-like sweetness. It had a depth typical of Japanese sake. It became my favorite. - Moon Panda: A refreshing and dry sake. The bottle had a panda design, giving it a Ueno-like feel. Overall, the appetizers were delicate and delicious, and the sushi rice was excellent. The way the dishes were served and the sake was poured felt a bit rushed, which was disappointing. I reserved a private room, where smoking is allowed. It's quite rare to find a sushi restaurant where you can smoke, so I found it valuable.

Located just a 2-minute walk from Ueno Station, the authentic Edo-style sushi restaurant "Ueno Sushi Gion" offers exceptional convenience. Due to the recent extreme heatwave, my wife and I made a reservation to visit this restaurant. We were seated at a prime spot right in the middle of the counter, in front of the head chef who used to work at a Michelin-starred restaurant. To combat the heat, we started with a toast of premium draft beer, followed by a selection of appetizers including a delicious eggplant roll with conger eel and a refreshing cucumber and eel salad. The fresh tuna, steamed egg custard with shrimp, red snapper from Ehime, and seared bonito were all highlights of the meal. The grilled golden-eye snapper with miso marinade was particularly outstanding. We also enjoyed a variety of sake recommended by the chef, including a unique sake called "Ozeyuki" which paired perfectly with the seasonal fish. The meal continued with dishes like cucumber and eel vinegar, fatty tuna, marinated mackerel, and a delightful scallop from Hokkaido. The angel prawn nigiri and sweet scallops from Betsukai-cho were also memorable. As the meal came to a close with tamago (egg) pudding and red miso soup, we realized that we had spent a delightful two hours enjoying not only the exquisite sushi but also the pleasant conversations with the chef. The bill came out to around 35,000 yen for the two of us, but the unforgettable experience was well worth it. Thank you for a wonderful meal!

Sushi Set 5980 yen✎︎＿＿＿＿＿＿＿＿＿＿ A sushi restaurant in the Ueno station area♡ Opened on February 1, 2023 (´ω｀) The head chef, who has experience at a Michelin-starred restaurant, serves dishes he has carefully selected. It's conveniently located near the station and has private rooms! The clean interior with a white wood counter is very appealing♡ It seems to be popular for business entertainment and tourists as well! You can enjoy sushi at a great price during lunchtime! They offer sushi sets and lunch courses as well (*´ω`*) The head chef, who has experience in various places, has an artisan-like atmosphere, but surprisingly, he is very friendly and easy to talk to! He seems like he would listen to any worries with kindness. The sushi includes 10 pieces, Otoro, Ehime prefecture's red snapper, Aori squid, Kesennuma bonito, Fukuoka prefecture's yellowtail, marinated tuna, pickled mackerel, angel shrimp, and salmon roe. The chilled chawanmushi was a delight on a hot day! It had a thickened sauce with ginkgo nuts, scallops, and shrimp, and it was delicious (๑•ω•๑) The Otoro had a hidden knife cut, melting in your mouth instantly~♡ It had a sweetness and the perfect amount of fat that didn't leave a greasy feeling! The yellowtail, which I don't usually eat, had a firm texture and was irresistibly delicious♡ The marinated tuna had a well-balanced seasoning! It had a sticky and flavorful taste♡ The angel shrimp looked beautiful, with firm and tight flesh! It was sweet and delicious (´ω｀*) The chef touches ice just before making the sushi to keep his hands cool to prevent the rice from getting mushy~! The rice texture and seasoning were perfect, and every piece of sushi was incredibly delicious!! I would love to come back here if I have the chance!! Thank you for the wonderful meal♡

Today I went on a business trip to Tokyo! On my way back from Saitama, I visited this restaurant for dinner. It has been extremely hot recently, so I appreciate that it is close to the station. The restaurant has private rooms and a nice atmosphere, making it suitable for entertaining clients. This time, I ordered a slightly luxurious course menu. - Kaiseki Course 12,980 yen/tax included - Appetizer: Today's appetizers, Kinkei melon and asari vinegar, Yawata maki, Hamo nanbanzuke, Hime sazae simmered in sauce - Steamed dish: Chawanmushi with shrimp, shiitake mushrooms, fu, small fish, and ginkgo nuts - Sakana (side dish): Today's small dish, Eel and cucumber in vinegar - First sushi: Bluefin tuna (medium fatty), Yellowtail from Tsushima, Bonito from Katsuura, Scallop from Hamatonbetsu - Grilled dish: Kinmedai with Saikyo miso - Second sushi: Marinated tuna, Vinegared mackerel, Boiled shrimp marinated in dashi, Homemade soy sauce marinated salmon roe - Special dish: Aosa shinjo tempura in clear soup - Roll: Tekka maki - Tamago: Sweet and fluffy - Soup: Red miso soup with nameko mushrooms - Dessert: Kyoho grape sherbet, Matcha warabi mochi, Shiratama, Matcha The restaurant is within walking distance from Ueno Station, with good access. The private rooms and relaxed atmosphere made it a comfortable dining experience. The chef was very friendly and easy to talk to, making the whole experience enjoyable. I would definitely visit again if given the chance.

On July 23, 2023, in Taito, Tokyo, I went for a sushi lunch at Ueno instead of Ginza this time. I made a reservation for a counter seat at Gion Sushi in Ueno. There is no parking lot, so taking a taxi was the right choice. The nearby parking fee is surprisingly high at 400 yen for 12 minutes! If you stay for 2 hours, it will cost 4000 yen. The lunch set included 10 pieces of sushi for 5980 yen each. The tuna was delicious, and the presentation was beautiful. The meal also included rolled omelette, chawanmushi, and miso soup. I enjoyed it with a local sake called Oze Yuki, which paired well with the fish. Overall, it was a delightful meal. #Gion Sushi Ueno #Sushi lunch #Taito, Tokyo #Food lover #Miyagi foodie #Sennan foodie #Google top photographer Sachiko Kaneshiro #Viewed 484,800,000 times #Google Local Guide Level 10 Sachiko Kaneshiro #Google Local Guide #Pegman #Tabelog reviewer Sachiko Kaneshiro #Tabelog visitor 116,500 people Instagram @sachikokanesiro tabelog.com/rvwr/003906659/

Located just a 1-minute walk from Ueno Station Asakusa Exit, we visited "Sushi Gion" with a calm atmosphere on the 2nd floor of New Ueno after work with friends. Upon opening the sliding door, we were greeted by a clean and bright counter and cute panda decorations. The drink menu was extensive, ranging from wine to sake and beer. There were also non-alcoholic options, including Alan Milia, which was a pleasant surprise to find at a sushi restaurant. My friend had rosé wine, while I opted for white grapefruit juice (Sauvignon Blanc). We ordered the Upper Course for ¥12,980 (tax included), which included: - Appetizers: 4 types (Snow crab mozuku, Ume-shu aperitif, Rolled whelk, Sakura shrimp simmered) - Steamed dish: Ebi and ginkgo nut chawanmushi - Nigiri sushi: Bluefin tuna toro, Thick-cut red sea bream, Bonito cured mackerel - Grilled dish: Grilled ayu with wood sorrel, Red-fleshed tuna nigiri - Small dish: Pike conger in vinegar miso - Egg dish: Sweet egg - Fried dish: Deep-fried shrimp manjū - Soup: Red miso soup with nameko mushrooms - Dessert: Matcha and hojicha ice cream The sushi was thick and satisfying, with a freshness that made it delicious. The atmosphere was elegant and refined, a surprising find in Ueno. By 7:30 pm, the place was bustling with office workers enjoying drinks, conversation, and the delectable sushi at the counter or in private rooms. Overall, the experience was delightful and the sushi was top-notch.

Near the accommodation, I found this place and made a reservation the day before as the lunch seemed reasonably priced and the atmosphere looked nice. The restaurant, located within a business hotel, had a classy interior. I was seated in a private room which created a very calming atmosphere, and was served a delicious chawanmushi with small shrimp and mushrooms. Next, I had sushi with detailed explanations which was very pleasant. The mackerel at the end of the meal was nicely fatty for this season and lightly seasoned, which I personally enjoyed. The raw squid with ink sac and marinated shrimp were also elegant and tasty. Lastly, I had a red miso soup. It was a reasonably priced, high-quality lunch that left me pleasantly satisfied.

I made a reservation at the sushi restaurant on the 2nd floor of Hotel New Ueno, located at the main entrance of Ueno Station. The atmosphere is calm and elegant. We started with a toast with a glass of Premium Malt's beer, which was served chilled and delicious. The meal began with a variety of appetizers, including salmon and mallow pickled in white malt, marinated shirasu, isogai, asari and shirasu, and pickled nameko. The dishes were meticulously prepared, not too strong or too light in flavor. We enjoyed the meal with a glass of sake, specifically the Junmai Ginjo sake called Kamotsuru. The chawanmushi had a rich broth and was filled with small prawns, ginkgo nuts, shiitake mushrooms, and wheat gluten. The sashimi started with medium fatty tuna, served with soy sauce. The fresh sea bream from Ehime prefecture had a perfect balance of tenderness and texture, complemented well by the sake. The white squid had a pleasant chewiness and a unique squid-like texture. The nigiri sushi started with fatty tuna, which was tender and flavorful. The Aomori natural flounder had a good balance of firmness and chewiness. The Saga horse mackerel had no fishy smell and was fresh and enjoyable. The grilled flounder with yuzu flavor was refreshing and had a well-balanced taste. The vinegar-pickled conger eel had a sweet and sour flavor, with onions adding a nice texture. The marinated tuna nigiri was soaked for about 10 minutes, resulting in a delicious and unique taste. The golden eye snapper with kelp had a strong kelp flavor and a light saltiness, pairing well with sake. The salmon roe soy sauce roll had a crispy seaweed and a strong soy sauce flavor. The scallop had a thick and sweet meat, making it a delightful dish. The sea urchin roll on a single spoon was a luxurious treat with fresh and tasty sea urchin. The deep-fried shrimp fritter in a soup bowl had a crispy texture and a flavorful broth. The toro maki roll showcased the excellence of the tuna and seaweed. The meal ended with a sweet tamago and red miso soup. The red miso soup had a rich broth and was served with mushrooms. The dessert was ice cream and warabi mochi, with melon ice cream and matcha tea. The elegant atmosphere and refined dishes made for a pleasant dining experience.

I: "Shall we go eat at Shi-Su?" Duck: "Eh! Are you sure? Just the two of us?" I: "Yeah! Just the two of us!" Duck: "Are you sure it's okay for me to join? I'm sorry!" I: "Don't be sorry! Duck has always been helpful, doing things like PayPay (laughs)." Duck is knowledgeable about everything and can join any conversation effortlessly. If there's something I don't know, I can always ask Duck for the answer. So, I decided to have a sushi dinner with Duck in Ueno. Duck is always helpful, so I appreciate having him around. We arrived at the restaurant, with me following Duck as I'm not familiar with the area, and we were seated in a private room. I: "Let's do it, the 'Don't drink the same sake' series!" Duck: "What's that?" I: "It's about not drinking the same sake!" Duck: "Sounds good! Let's do it!" And so, the 'Don't drink the same sake' challenge began. We started with a toast with fresh sake. I: "I already want another drink (laughs)." Duck: "I feel the same way!" The appetizers arrived, and we enjoyed the delicious eggplant and caviar. Duck was excited and said it was his first time trying something like this. I encouraged him to try the eggplant, and he was amazed by its flavor. Next, we tried the recommended sake, with Duck choosing Dewazakura. I went for sparkling wine. The sake was poured generously, and it looked delicious. We continued with dishes like chawanmushi and nigiri sushi. Duck was thrilled and kept expressing how delicious everything was. The sushi, starting with fatty tuna, was pure happiness. We savored every bite, and Duck couldn't get enough of the fatty tuna. We also tried other sushi, like scallops, which were equally delicious. I decided to try another sake, and chose 'Kudoki Jozu Akabakuren.' Duck was impressed by the sake's name and taste. We shared the sake and enjoyed its unique flavor. The meal continued with grilled dishes, more sushi, and small dishes. The sushi was exceptional, with the egg being a standout. Duck was amazed by the egg's texture and taste. The meal concluded with red miso soup and dessert, including cherry ice cream. I was thrilled to find cherries in the dessert, as I love cherries. Duck offered to share his cherries with me, but I declined with a laugh. It was a delightful dining experience with a happy ending.

The visit to this restaurant received a food review rating of 3.10. On this day, I visited the same restaurant near the station with an old friend for dinner. The restaurant is located on the second floor of a building near the station, with a counter and private rooms, making it suitable for various occasions such as business entertainment or dates. We ordered the sushi kaiseki course (9980 yen) to start our meal. The appetizer consisted of four small dishes, and the texture of the sea grapes was fresh and delightful. Next, we had chawanmushi, which melted in the mouth with a smooth texture and rich flavor. Then came the sushi, including bluefin tuna, medium fatty tuna, firefly squid, sea bream, vinegared mackerel, and more. The flavors of the sushi were perfect for the early summer season. The grilled dishes, such as turbot with miso sauce, conger eel with vinegar, and turbot fin were also delicious and paired well with sake. The marinated tuna, cured mackerel, scallop, and tamago were all delightful. The meal ended with red miso soup and dessert, which were both satisfying. The atmosphere created by the head chef was excellent, and the cost performance was great. I will definitely visit this restaurant again! This concludes my review!

I tried a sushi restaurant called Ueno Sushi Gion for lunch, which I had never heard of before. It is located on the 2nd floor of Hotel New Ueno, and the outside sign says "Yokota." I wondered if it was a chain restaurant that used to operate under the name Kuroshio Kaikan or Sushi Yokota in this area. The layout of the restaurant, attached to an izakaya, was similar to the one at Meieki Sushi Yokota. The chef told me that they had to change the name because the tempura chef had left, but the management remained the same. I ordered the lunch sushi set (3980 yen). The dishes arrived in the following order: chawanmushi (steamed egg custard) and delicious nigiri sushi. The tuna and red snapper nigiri were served in pairs, with the tuna being of medium size. The flavors were a bit mild. The nigiri was well-made, and the vinegar rice was good. The squid and mackerel sushi were served next. The squid was not commonly used in high-end sushi restaurants, but it was still tasty. The salted tuna and angel prawn were next. The angel prawn is usually frozen, right? The mackerel sushi and scallop sushi were served after that. The mackerel was delicious. The gun roll and steamed egg were also tasty. The steamed egg had a dessert-like quality to it. The red miso soup was delicious. The quality of the sushi matched the price. The nigiri and vinegar rice were good, but since it's a chain restaurant, the head chef may have changed by my next visit, just like what happened at Matsuhon Sushi in Nagoya.

I enjoyed dinner at a sushi restaurant located right near Ueno Station. The sushi, prepared by a chef who trained at a Michelin-starred restaurant, was exquisite. I sat at the calm counter seats and had a conversation with the charming chef while enjoying the course meal. The restaurant is located on the 2nd floor of a building called New Ueno, just a few minutes' walk from the station. The location is convenient and provides easy access from the bustling city streets to the elegant atmosphere of the restaurant. The interior has counter seats and private rooms with doors. The private rooms offer a sense of privacy, while the counter seats provide a luxurious ambiance where you can watch the sushi chef at work. It's lively and enjoyable. This time, I ordered the "Ue Kaiseki" course. The dinner menu only offers courses. I made a reservation for two women to have a small girls' night out! We started with a toast with fruit liqueur! ・ Izumo Shine Muscat ・ Cloudy Apple Since there are limited fruit liqueurs not listed on the menu, the chef recommended one to us, and we ordered it right away. You can choose to have it with soda, water, or on the rocks. This time, we ordered it with soda. The pickled ginger served was a glimpse of the chef's dedication. The pickled ginger was marinated and then pickled again in red vinegar, giving it a deep and delicious flavor. ● Appetizer Today's appetizer assortment consists of 4 types of dishes. Seasonal flowers are arranged, making it visually appealing. Especially the fresh raw whitebait was delicious and smooth to eat. The salmon, sea grapes, and firefly squid were also made with fresh ingredients. ● Steamed Dish - Chawanmushi The sauce on top was silky and the seasoning was elegant and gentle, very delicious! The shrimp, scallop, shiitake mushroom, and ginkgo nuts provided a chewy texture. ● First Nigiri Sushi - Fatty Tuna The fatty tuna melted instantly. The first piece of sushi was incredibly delicious. The presentation was beautiful with a hidden knife. - Mongou Squid Nigiri The squid was topped with pink rock salt from Pakistan. With shiso leaves, it had a good flavor and was delicious. - Red Snapper from Ehime Prefecture with Konbu Jelly The fish was tender, and the subtle taste of konbu and the aroma were luxurious. - Amberjack from Tsushima Island This fish is currently in season. It had just the right amount of fat, and the thick, chewy flesh and vinegared rice were just right, making it delicious! The chef told us that he cools his hands with ice before making the sushi, so I asked about it out of curiosity. He said that if his hands are warm, the rice will become sticky, so he cools them. Indeed, when you put it in your mouth, the rice is light and very delicious. The conversation with the warm-hearted chef made the meal even more delicious. ● Grilled Dish - White-grilled Conger Eel As soon as the dish was placed on the table, a fragrant aroma wafted over, and it was already delicious. Laughing, the small bones were so fluffy that they were not at all bothersome, and the saltiness was just right. For the second round, I ordered shochu! The chef also kindly taught us the recommended way to drink it. [Roasted Chestnut Shochu Okuri Okura] This shochu is made with chestnuts, a local specialty of Oku Iyo, and aged, based on rice koji. It had a soft and refreshing taste, and after drinking it, you could feel the refreshing scent of chestnuts and gentle sweetness, making it very easy to drink. ● Sake Appetizer Today's small dish - Roast Beef with Grated Green Onion Sauce The meat was tender, and I love green onions, so I was happy that they were included as a garnish. It was not heavy and I could eat it refreshingly. ● Second Nigiri Sushi - Pickled Tuna Nigiri It was brushed with sweet soy sauce, and the seasoning and aroma were irresistible. - Angel Prawn Nigiri The flesh was firm and had a good bite, enveloping the rice and creating a harmonious taste. - Mackerel Sushi The seasoning used red vinegar. The thick and fluffy flesh was very delicious! It was understandable that the taste was good, as the chef had mentioned that he was particular about mackerel. - Scallop from Abashiri, Hokkaido I was surprised by the thick flesh! The sweetness of the scallop spread throughout my mouth. ● Soup - Ebi Shinji

Located just a 3-minute walk from JR Ueno Station, this newly opened sushi restaurant "Ueno Sushi Gion" was previously known as "Sushi Yokota." The owner mentioned that they changed the name of the restaurant and renovated it in February after stopping the popular tempura dish that was served at "Sushi Yokota." I had a delightful conversation with the friendly chef, discussing various topics related to fish, sushi, and the current dining trends, making my visit very enjoyable. For lunch, I ordered the lunch set menu which started with a beautifully presented appetizer consisting of salmon, sea squirt, firefly squid with wild vegetables, and baby eel marinated in vinegar miso. Each dish was delicious and paired well with beer. The meal continued with a steamed egg custard dish followed by a selection of sushi, including fatty tuna, red snapper, and scallop, with the standout being the fatty tuna. The sushi rice was seasoned with red vinegar, enhancing the flavors of the fish. The meal progressed with a serving of roast beef with sea urchin sauce, providing a unique combination of flavors. The sushi course included marinated tuna, cured mackerel, homemade salmon roe, and rolled omelet, each offering a different taste experience. The cured mackerel was particularly outstanding, with a perfect balance of vinegar sweetness and mackerel umami. The meal concluded with a red miso soup and black sesame ice cream, leaving me completely satisfied with the delicious food and engaging conversation with the chef. Dining at the counter allowed me to fully appreciate the experience of enjoying sushi in a traditional setting.

Located on the 2nd floor of the New Ueno Building, just a 2-minute walk from JR Ueno Station's Iriyaguchi exit, this restaurant was chosen for a leisurely dining experience. It is said to be a branch of the Michelin-starred restaurant "Yokota." The special course meal priced at ¥16,800 included a variety of dishes such as appetizers, chawanmushi, sashimi, and sushi. The standout dishes were the Matsushima-pickled dish, the sea bream and scallop with perilla vinegar, and the marinated salmon and scallop with shiso leaves. The sushi, particularly the fatty tuna and angel prawn, were highlights of the meal. The meal was concluded with a savory vinegar-marinated mackerel and dessert served with matcha tea. The overall dining experience was relaxed and enjoyable, with a good balance of flavors and a wide selection of sake to pair with the dishes. The chef, originally from Aomori, showcased his preference for high-quality ingredients and a laid-back approach to fine dining.

There is a sushi restaurant located just a short walk from Ueno Station. Originally, it was a restaurant called "Tentsu" that served sushi and tempura (the name is still on the curtain), but it has been renovated into a sushi-only restaurant. It is a branch of the Michelin-starred "Yokota" restaurant. There are counter seats and private rooms, but this time I used the counter. The chef is a lover of sake, and he had prepared some unique sake choices. The pickled ginger served as a snack with the sake was perfect. The highlight of the meal was the pressed mackerel sushi. The chef's dedication to it really showed in the taste and texture. It was thickly cut and had a great balance of flavors. The menu for the day included a special course with various dishes such as simmered bamboo shoots and clams, boiled conger eel, snow crab rolled in egg, soy sauce-marinated salmon roe, seasonal chawanmushi, assorted sashimi, and more. The meal ended with cherry blossom ice cream, shiratama, and matcha.

Hotel New Ueno is located along the Iriya-guchi Street at Ueno Station. On the second floor of this building, there is a sushi restaurant. To enter, you need to go through the back street and take the elevator to the second floor, where you will see the entrance with a curtain hanging with the name "Gion" written on it. The name has been changed from "Tentsu" due to the retirement of the tempura chef, so now it is called Gion. The interior of the restaurant is very clean, with chairs neatly arranged at the L-shaped counter. In addition to counter seats, private rooms are also available. I greeted the head chef and ordered a drink to start the course. - Draft beer: to quench the thirst. - Appetizers: Crab Matsumae pickles, simmered conger eel, nodoguro and greens roll, soy sauce-marinated salmon roe. Sake is already desired with these dishes. - Kudoki Jozu Bakuren Junmai: super dry. - Chawanmushi: Smooth and filled with ingredients. - Bluefin tuna toro: Classic and delicious. - Flounder from Ibaraki: Marinated in kelp, with a good texture. - Mongou squid: Refreshing with the flavor of perilla leaves. - Yellowtail from Hachijo Island: Served with sudachi and rock salt, beautiful pink flesh with a good texture. - Grilled mackerel in sweet Kyoto miso: Mackerel with sweet Kyoto miso and yam. - Manotsuru Super Dry Junmai Ginjo: unfiltered sake. - Sea cucumber vinegar: Good texture and acidity. - Pickled tuna: Marinated in soy sauce for a long time. - Pickled mackerel: Mackerel pickled in red vinegar. - Angel prawn: Best eaten fresh, with a beautiful black color. - Scallop from Abashiri, Hokkaido: Thick and sweet. - Shrimp shinjo with cherry blossom sauce: Cherry blossom-scented sauce with cherry blossom leaves. - Rolled kampyo: Soft and easy to eat. - Hagi no Tsuru Sakura Neko Junmai Ginjo: unfiltered sake. - Thick rolled omelette: Very fine and smooth. - Dessert: Matcha cherry blossom gelato, white dumplings, kiwi. The head chef is very friendly, with extensive experience as a sushi chef. Enjoying his excellent skills while engaging in conversation makes the experience enjoyable. I fully enjoyed the spring-inspired course and before I knew it, two hours had passed. A very cozy space that makes you want to come back for more relaxation.

I had the opportunity to have a meal with a friend in Ueno and visited this restaurant, which is conveniently located near the station. It is located on the 2nd floor of the same building as the New Ueno business hotel. The entrance is on the back side when coming from the station, but I mistakenly went to the front side and had to pass through the hotel front desk. Upon getting off the elevator, there is a affiliated izakaya in front and a sushi restaurant on the right. I was seated at the counter in the front right. The restaurant used to be called Tempura Yokota, part of the same group, but recently changed its name. They offer a course where you can enjoy both sushi and tempura, but this time I ordered the premium sushi course. The meal started with a common appetizer, and I also ordered a sake tasting set using Kame no O, a special ingredient. I had chawanmushi, sashimi, and then moved on to nigiri sushi starting with fatty tuna. After 4 pieces, I had a unique grilled conger eel, followed by sea cucumber for palate cleansing. The second half of the nigiri included 8 varieties, with the standout being the fatty tuna roll using smoked pickled radish, a unique and delicious item. I enjoyed shrimp shinjo with cherry blossom sauce, followed by a soup and dessert to end the course. The restaurant is popular for its proximity to the station, so it is recommended to call ahead even for same-day visits due to the time required for preparing the appetizer.

I visited Ueno Station to go to a Nordic sauna, and decided to have lunch at this restaurant located right after the sauna. It is inside a business hotel and has a calm atmosphere. Ueno is known for being noisy, so it was nice to find a peaceful place to eat. I ordered the set lunch, and the chef was very friendly, sharing interesting information with us. The sushi was delicious, of course! They also have private rooms, which would be great for business meetings. I would love to visit again if I have the chance.

Located on the second floor of "Hotel New Ueno," just a two-minute walk from Ueno Station, is "Ueno Sushi Gion," a restaurant that has received the Michelin award for 10 consecutive years from Azabu-Juban. My husband and I visited this restaurant to enjoy a course that includes both sushi and tempura, satisfying our desire to try both. As we entered through the white curtain, we were greeted warmly by the staff and led to our seats by the counter, where the head chef welcomed us warmly. The restaurant has a clean and calming atmosphere, with an L-shaped counter made of white wood and private rooms available. We started with a toast with beer and enjoyed the following dishes: - Appetizer: Red sea cucumber with vinegar, udo and bamboo shoot with miso dressing, simmered conger eel, sweetfish with sansho pepper, and rapeseed blossoms with cod roe. Each dish was meticulously prepared with spring ingredients, resembling works of art. - Clear soup with seaweed: A clear soup with a rich aroma of the sea and a refined taste. - Sashimi platter: Fatty tuna, sweet shrimp, and mackerel. Each piece was tender and flavorful, with the sweet shrimp having a rich taste and the fatty tuna having a fine texture. The sashimi soy sauce from Miyazaki had a balanced sweetness and richness. - Ikura rice bowl: Large, delicately seasoned salmon roe bursting with rich flavor. - Chawanmushi: A steamed egg custard with wheat gluten, shrimp, scallop, shiitake mushroom, and ginkgo nut. The custard was smooth and the broth was excellent. - Tempura platter: Shrimp, shad, green pepper, purple sweet potato, and white shimeji mushroom. The tempura was light and crispy, allowing the ingredients to shine without feeling heavy on the stomach. - Nigiri sushi platter: Fatty tuna from Wakayama, black sea bream, angel prawn from New Caledonia, marinated mackerel, and live oyster with ponzu sauce and yuzu pepper. Each piece was fresh and delicious, with a variety of flavors. - Deep-fried conger eel: Lightly fried conger eel that was juicy and flavorful. - Uni spoon: Creamy sea urchin and flavorful seaweed, a perfect combination. - Toro taku and tamago: Fatty tuna and savory grilled herring roe, a delightful pairing. - Red miso soup: A comforting end to the meal. - Matcha and dessert: A well-balanced matcha with a hint of sweetness, a satisfying end to the meal. The recommended sake we chose, along with the insightful and friendly conversation with the head chef, made the experience of enjoying fine sake and cuisine truly relaxing and enjoyable. Thank you, Chef Okada.