Sushi Ten Nishiazabu offers all-you-can-drink with sushi, making it a cost-effective spot located between Nishiazabu intersection and the APA Hotel in Hiroo. The interior mainly consists of a counter with a few table seats. Recently, they have opened a new branch in Ginza through crowdfunding, creating quite a buzz. The menu consists of about 20 dishes, including sushi, all in bite-sized portions. The clam soup served in a small cup is perfect for the slightly chilly weather. Watching the chef prepare the dishes in front of you is quite enjoyable. With its location and pricing, it is considered affordable. Overall, it was a delightful dining experience.

Delicious, but I don't think I'll go back again. I was late for my reservation because of work, which I feel really bad about. They rushed us through the meal, and we ended up finishing before people who arrived before us. The order of the dishes was all mixed up, and some items seemed to be missing. The wasabi was too spicy, distracting from the taste of the sushi. The plates weren't cleaned properly between courses, and we had to ask for things like dessert. When we questioned why we didn't receive the same dessert as others, we were told we could choose between melon and ice cream. Overall, the price was good and the portions were large, but after this experience, I don't plan on returning.

It seems like a high-end version of the familiar Manten Sushi chain with great cost performance. Located in the middle of upscale restaurants in Nishi-Azabu, I was impressed by the skilled female sushi chef. Her sushi was amazing and I definitely want to visit again. #Foodie #Sushi #NishiAzabuGourmet #HirooGourmet #SushiTen

It was my first visit, but everything was wonderful! Cost performance and hospitality are excellent. The Edo-style craftsmanship and constant scrutiny are evident. The fusion of backed-up skills and new ideas can be seen throughout. I believe this is a wonderful restaurant where not only Japanese people but people from all over the world will surely be satisfied! I absolutely recommend it, and I personally certify that I will visit this restaurant frequently.

Leave it to the chef for 14,850 yen. With all-you-can-drink option it's 19,800 yen. The atmosphere of the restaurant is modern and slightly dim, perfect for a slightly more luxurious date. The food is quite delicious, not exceptional but considering the location, price, quality, and portion size, it's a good restaurant. Easy to make reservations and flexible to use, it's a place worth keeping in mind.

The sushi restaurant that accepts same-day reservations was quite delicious. The atmosphere of the restaurant was truly West Azabu style. The sushi chefs and staff were friendly and it was a very comfortable place, not too quiet or too noisy. The prices were not too high, so I would like to go again.

Sushi Ten, located in a building on the left side as you walk from Hiroo towards Nishi-Azabu, offers only course meals. The experience starts with a luxurious fatty tuna nigiri that melts in your mouth. The marinated sashimi in a bowl is perfectly balanced. Sake is also available, with a fresh cloudy one being recommended. The grilled river crab is best enjoyed with its liver. Each piece of sushi is a masterpiece of Edo-style craftsmanship, disappearing in an instant in your mouth. The eel is incredibly tender, while the sea urchin gunkan is a rich delight. Despite the high purine content, the sea urchin is a must-try. The seared golden eye snapper nigiri is perfectly fatty and delicious. The meal ends with a variety of nigiri, including tuna, negitoro, and kanpyo rolls, followed by pickles for a refreshing finish. It was a moment of admiration for the amazing world of Japanese food culture, which I don't often have the opportunity to experience.

When making a reservation over the phone, I mentioned that "one person cannot eat shellfish." When I arrived at the counter, the chef (I assume he was the head chef) asked, "Is there anything you don't like?" I was a bit surprised, but I reiterated, "This person can't eat shellfish." He seemed a bit taken aback. Only one dish containing shellfish was served, saying it was a substitute for shellfish. For the final course, clam soup was served... I felt a bit puzzled. The two people next to me, and the two people next to them, seemed to be regular customers. Snacks and dishes other than the course kept coming out one after another. I kept wondering what would come next, but there were quite a few times when nothing was served... and no mention of the delay. When I tried to call a taxi, I was met with a somewhat unpleasant response, "It's in line." So, without ordering, when I left, the head chef, who had been seeing off other guests, said, "This taxi is for the previous customer..." in another unpleasant tone. I didn't ask for a taxi ride... When I said, "No, I'll walk," he just said, "Oh, okay." Is there nothing else to say? I guess I was expecting a thank you... The sushi was okay, but the taste and service were not up to par. It was a bit disappointing. I wanted the two people I brought with me to enjoy it, but they didn't have any particular comments...

When grilling a whole scallop, there is a red organ that is also being enjoyed together. It is said to be the liver, and I have been tossing it into my mouth for years. This was the first time I had it served raw! With sesame oil and salt... delicious! Why didn't anyone tell me about this way of eating it before? I didn't know it was delicious raw... Apparently, it's only available during this season. It was incredibly delicious this time too!

It was my first time at this restaurant. It was a beautiful place in Hiroo. I started with a clam soup, then had medium fatty tuna which was amazing, and unexpectedly delicious mozuku seaweed. The shirako chawanmushi, cream cheese, and jar pickles were all delicious and I was very satisfied with the course. Everything was tasty, but I think the shrimp and crab were the best. It was a great restaurant.

All of them are delicious! So happy! The first one just melts in your mouth, already 100 points. The main dish is the most delicious at the perfect timing. It aligns perfectly with my taste! The squid is placed right on the edge of the plate. "It's Sumiika." With a casual joke, it further relaxes the heart and entertains. The last Negitoro roll is also exquisite. The rice is fluffy and loose, creating a unified texture with the Negitoro. This kind of Negitoro is a first for me. The price is also reasonable, earning full marks!

I don't know of any sushi restaurant with better value than this one. Located within walking distance from the Nishi-Azabu intersection. Although this is a review site, I found it odd to talk about the toilet, but just in case... there are two toilets, but it doesn't feel like they are separated by gender. Maybe the one in the back is for women? It has a sense of cleanliness. There are counter seats and table seats available. Our server was Mr. Kurita. I had only been here once a few years ago, but my impression at that time was that it was very lively, unpretentious, and delicious. Recently, after having a meal at another restaurant in the same building, I decided to go to Sushi Ten for my birthday. Here is what we had: - Clam soup: incredibly rich and full of umami, a perfect start to the meal. - Bluefin tuna (from Hachinohe): visually appealing and delicious, just like I remembered it. - Rock seaweed (from Ishikawa): crunchy texture with a sweet vinegar flavor, very refreshing. - Yellowtail with daikon radish (from Hakodate): slightly seared amberjack with grated daikon radish, topped with a hint of shichimi spice. - Bonito marinated in mustard (from Toyama): the Japanese mustard enhances the deliciousness of the bonito. - Squid with salted lemon: unique texture and flavor that cannot be replicated at home. - Sweet shrimp: a large shrimp served by Mr. Kurita, who asked if we preferred it easy to eat or with more flavor. We chose the former, and it was still delicious and sweet. - Hairy crab chawanmushi: a rich and smooth dish that brings comfort. - Shirako risotto: grilled shirako served on a bed of rice, creating a creamy risotto. - Grilled mackerel: slightly charred mackerel that pairs perfectly with rice. - Simmered octopus: tender and sweet octopus simmered in a flavorful broth. - Grilled sardine: a light and delicious white fish that goes well with sushi rice. - Porcupinefish: perfectly sliced porcupinefish nigiri that allows you to fully enjoy the flavor. - Cream cheese miso-marinated: a unique and tasty combination. - Thread-sail filefish: a delicately prepared nigiri with green onions and liver between the fish and rice. - Tuna marinated in soy sauce: red tuna marinated in soy sauce, expertly prepared by Mr. Kurita. - Sea urchin: served with great hospitality. - Conger eel: tender and flavorful grilled conger eel. - Dried gourd strips: crispy seaweed-wrapped gourd strips with a generous amount of wasabi. - Autumn king persimmon: dessert in the form of a persimmon from Hakata. Overall, each dish was expertly prepared and delicious.

Recently, at a high-end sushi restaurant, they serve delicious dishes one by one with an omakase style. Each ingredient is carefully selected and prepared, and everything was delicious. As you can see from the photos, the cost performance is good. In particular, the simmered squid and clams that I requested when making a reservation were fantastic.

My friend and I went to Sushi Ten for the first time and had a sushi counter debut. We both wished each other a happy birthday! With this visit, we have conquered all the Sushi Ten branches. We were happy to do a Uni (sea urchin) tasting comparison. I preferred the Bafun Uni that I held in my hand! Various appetizers were served and we were satisfied. The course we had was the 13,200 yen chef's choice omakase menu, which included: 1) Bafun Uni and Murasaki Uni 2) Chu Toro (medium fatty tuna) 3) Sumiika (squid) 4) Kuruma Ebi (tiger prawn) 5) Hotate (scallop) 6) Kinmedai (golden eye snapper) 7) Pickled Maguro (marinated tuna) 8) Negitoro (minced tuna with green onions). #SushiTen #SushiTenNishiAzabu #NishiAzabu #NishiAzabuGourmet #Sushi #Sushi #JapaneseCuisine #Uni #Sushi #HappyBirthday

The omakase meal was 13,200 yen cheaper and satisfying. However, the cost performance of the Ten branch is better. On the other hand, if you are looking for quality, it is better to go to a restaurant where you pay over 20,000 yen. The meal included clam soup, fatty tuna sashimi, flounder sashimi, amberjack sashimi, tuna, medium fatty tuna, sea bream shirako, chawanmushi, ark shell, tuna stew, tarako, wasabi pickles, pickled mackerel, grilled shrimp, grilled fish, seared swordfish, crab innards, cuttlefish, sea urchin, sea urchin with horse dung, conger eel, clam soup, rolled egg, and negitoro roll.

This time, I made a reservation for a meal with my mother! The course menu was great, and they had a wide variety of sake, making it a very user-friendly sushi restaurant. The service was excellent, with staff who were humorous and attentive. Both my mother and I love sushi and fine dining, so I'm thinking of going back again at the end of the year.

"Sushi Ten in Nishi-Azabu is a place I haven't visited in a while, as I've been going to its affiliated restaurant, Manten Sushi, more often recently. Personally, I think Manten Sushi is good enough, but the overall atmosphere at Sushi Ten is unbeatable. The omakase course with drinks included costs 18,000 yen (excluding tax), or 12,000 yen (excluding tax) for those who don't drink. The quality of the sushi and the ambiance leave nothing to be desired. However, on this particular visit, they were out of crab and abalone, so it felt somewhat lacking. Perhaps the sea urchin was also a comparison tasting. Whether it changes with the seasons or is just a minor adjustment, Sushi Ten is known for its hairy crab mille-feuille, large steamed abalone, and cream cheese miso. Personally, I consider these to be the three pillars of their menu, so my expectations were perhaps set too high. Human desires are endless. I plan to visit Manten soon for a comparison."

My sushi-loving senior suddenly happened to be in Tokyo and suggested going for sushi. They made a reservation for a course at this restaurant, which turned out to be absolutely delicious with generous portions. I was pleasantly surprised by the price, it was much cheaper than I expected! I can treat myself to this place once a month now. They also serve lunch, so I'd love to drop by for lunch sometime!

I treated myself to lunch as a reward. I heard it was great value, so I was really looking forward to it. The best part was the medium fatty tuna. The moment I put it in my mouth, it melted and was truly irresistible. The only downside was that the course didn't include sea urchin this time. I ordered it as an extra, and it was very sweet and delicious. I would like to come back for dinner next time. Thank you for the meal.

I had to find a new sushi restaurant in the city center for around 20,000 yen after Nakano-ya announced its closure. I tried Sushi Hare, recommended by a friend, but couldn't get a reservation, so I ended up here. Despite some concerns about the 12,000 yen course, I was impressed by the quality of the food and the good selection and prices of drinks. The only improvement I can suggest is to create a slightly more relaxed atmosphere. The restaurant has a good volume that can accommodate younger guests.

"Sushi Ten Sushi, the top-class sushi in Nishi-Azabu, offers 26 items for 13,200 yen. It is a shop with overwhelming cost performance in the fierce competition area of Nishi-Azabu. With 26 items, you will be full. The atmosphere is filled with many young people, making it an easily accessible shop. There is only one type of wine available, so it is recommended for those who simply want to eat a lot of delicious sushi!"