Black: Grip White: Pinch Black: Bluefin tuna Black: Komochi nodoguro (blackthroat seaperch) with kelp White: Soup of golden snapper and white fish Black: Kasugo tai (young sea bream) White: Kawahagi (thread-sail filefish) with liver soy sauce Black: Kelp-wrapped golden snapper White: Dover sole steamed in white wine, with oyster sauce and shari (sushi rice) Black: Botan shrimp White: Prosciutto, raw oysters Black: Sardines White: Cod milt, clams and short-neck clams in broth Black: Toro with caviar White: Eel rice bowl, bisque soup Black: Lean tuna pickled in soy sauce Black: Uni (sea urchin) White: Soy sauce ramen Visited Sushi Fujinaga for the first time. This restaurant is exclusive to members, with already 8000 members, so they have stopped accepting new members and the only way to visit is to be brought by an existing member. The high hurdle made it difficult to visit, but I finally had the chance to visit with a member. Now, this sushi restaurant is completely different from others. What sets it apart is the variety of non-sushi dishes that come out, not sticking to the traditional sushi mold. From prosciutto to Dover sole steamed in white wine, eel rice bowl, ramen, and more, there are many non-sushi dishes of various genres. It's like breaking away from the norm. Most of the sushi toppings are rare, containing plenty of moisture. I was initially surprised by the chef's multi-talented skills and bold style, but it also sparked curiosity in me - what other surprises does he have up his sleeve? It's like a sushi restaurant that can be called the experimental lab of Chef Fujinaga, always willing to try new things. If given the chance, I will visit again. Thank you for the meal.

I always visit my favorite restaurant, Fujinaga, in Tokyo at least once every two months. I am always amazed and surprised by the experiences that I can't find at regular sushi restaurants! Starting with the Toro as a greeting, the skillful work makes the fish melt in my mouth instantly. Next, the seared nodoguro with a perfect amount of oil is exceptional. As we move into autumn, a dish with matsutake mushrooms in a rich soup is served, along with a refreshing dish of lightly marinated kohada. The abalone with liver sauce is a unique dish that I enjoyed twice by adding some rice. The bonito here is so well-prepared that it could be mistaken for tuna if you closed your eyes. The butter sautéed kinmedai is a unique dish on Fujinaga's menu, with a buttery sauce that complements the rice perfectly. The squid is simple but delicious, serving as a palate cleanser. The fresh ikura with rice and powdered seaweed is a delightful mini-don. The 0.1mm-thin slices of ham disappear instantly in your mouth! I was surprised by the juiciness of the mehikari, a deep-sea fish, as it is usually dry. The triple-layered lean tuna is light and refreshing. The fukahire, kuruma ebi, and kinmedai are all luxurious and delicious. The toro taku with caviar is exquisite, and the sea urchin and eel bowl do not disappoint. I wish the cost performance was a bit better, as I would confidently give it a 5.0 rating if so. Another meal full of surprises at Fujinaga. Thank you for the feast!

Sushi Fujinaga is a members-only sushi restaurant where only 8000 members can make reservations to enjoy the ultimate sushi experience. The course takes about 1 hour and 40 minutes. The restaurant has recently relocated to a building just a 3-minute walk from Azabu-Juban Station. The exterior features a wooden sign with the restaurant's name and a stylish black door. Inside, the decor is bright and colorful, a stark contrast to the previous location. The entrance requires members to touch a card to open the door, adding to the excitement. The interior is modern and filled with state-of-the-art equipment, including lockers for personal belongings, a 12-seat counter made of cypress, and a spacious kitchen with high-end appliances. Chef Fujinaga, who has invested 120 million yen in the interior, provides detailed explanations of each dish, making the dining experience even more enjoyable. The menu includes unique and impressive dishes that showcase Fujinaga's expertise. The meal starts with a mind-blowing dish of medium fatty tuna. The chef's creativity is evident in dishes like seafood yakisoba and tantan noodles. The meticulous preparation of each dish enhances the flavors and sets this restaurant apart from others. Overall, Sushi Fujinaga offers a one-of-a-kind sushi experience that is worth the membership. Chef Fujinaga's skills have only improved since the relocation, promising an even better dining experience in the future.

It was my first visit. The interior of the restaurant was very clean, and I was seated right in the middle in front of the head chef at the counter. The head chef, the hostess, and the staff were all very friendly. The tuna, blackthroat seaperch, shinjo, oysters, squid, shrimp, all melted in my mouth. The side dish of chawanmushi was exceptional today and was very delicious. The chawanmushi had an amazing flavor of soft-shelled turtle. The salt-grilled soba and tantanmen were surprisingly delicious for a sushi restaurant! I hope I can go again soon.

This is one of the shops I regularly visit. Sushi Fujinaga's style is one-of-a-kind and I love it! It's sushi but also incorporates Chinese elements, surprising me every time. Visit date: August 7, 2023. Omakase Course: - Tuna Indian Style - Komochi nodoguro - Chawanmushi with nodoguro and shirako - Kohada - Sauteed rock oyster - Fucalire simmered - Akami - Ham, fried managatsuo - White squid - Kinmedai - Katsuo zuke - Salt-grilled soba - Botan shrimp - Toro taku caviar - Eel - Uni - Tantan noodles. The appetizers this day also had the head chef's playful touch and were truly unique! Personally, I love the sauteed rock oyster, with its rich sauce that balances the sweetness and makes it enjoyable even for those who don't like oysters. The nigiri overall has smaller shari rice portions, so you don't need to ask for smaller shari. I particularly enjoy the nodoguro nigiri, with its intense fat but not overwhelming, incredibly delicious. The final tantan noodles were a first for me, an original creation by Fujinaga-san that was delicious and a satisfying conclusion. It was great to visit after a long time! I got to see the head chef and the lady boss after a while, they are like father figures so it was nice to catch up. Thank you for the feast! (*ˊ˘ˋ*)

First visit to Sushi Fujinaga for a review in July 2023. It was our first visit to Sushi Fujinaga. We were invited by a friend, which is rare for the PEPIDON couple who have almost no friends, to a private party, and we were grateful to attend. We arrived about 5 minutes before the reservation time, and when we got off the elevator, the landlady greeted us kindly. The spacious interior of the restaurant has a sense of openness, with a U-shaped counter with 12 seats. The impressive display of numerous Baccarat items lined up behind is striking. From the course content to the superb service, the luxurious yet unpretentious atmosphere of the restaurant, and the comfortable seating of the chairs, everything stimulates satisfaction, allowing you to immerse yourself in "Sushi Fujinaga" from the moment you enter the restaurant. The sushi is truly one-of-a-kind. The first Otoro that the master presents as a business card immediately conveys the "deliciousness" by creating a texture that eliminates stress to the extreme, allowing you to feel the unique charm of tuna, and the course that starts from there is full of ingenuity to bring out the umami in each dish, filled with originality that can be called innovative sushi. The robust umami of the fish continues, but by sandwiching Chinese-style appetizers or adding playful elements, the course creates a contrast between "umami" and "refreshment," and with a good tempo, you can finish the course without getting tired or bored, leaving satisfied with a dinner full of gratitude to my friends. A course filled with the "deliciousness" that can be seen as an answer to the charm of regional sushi, such as the fresh texture and aroma of locally caught and freshly prepared fish, against the backdrop of Tokyo sushi. I hope to visit again. ▪️Price▪️Around 60,000 yen for the course + 1.5 cups of sake ▪️Course duration▪️About 2 hours ▪️Items received▪️【Otoro】Iki ★★【Throat blackthroat kelp press】★★【Chawanmushi】★★★【Medium toro】★★★★【Rock oyster】★★【Shark fin and snow crab】★★★【Salted mackerel】★★★★【Parma ham】★★【Red meat】★★★★【Kinmedai】★★★【Katsuo-zuke】★★【Seafood salt-grilled soba】★★【Botan shrimp】★★★【Toro taccavia topped with caviar】★★【Unadon】★★【Yoichi's saltwater sea urchin】★★★★【Chilled white sesame tan-tan noodles】★★ ▪️Details below▪️【Otoro】Iki ★★Cut in 50 places, remove the fibers with tweezers. A smooth, stress-free, soft texture that melts in your mouth. The shari is small and firm, creating a good harmony and allowing the clean acidity and umami to be felt directly.【Throat blackthroat kelp press】★★Freezing the throat blackthroat during the peak of its fatty season in December. The grilled throat blackthroat with fat is enhanced by the acidity of the shari.【Chawanmushi】★★★Throat blackthroat, shijimi clam, bonito dashi, and torafugu shirako. The melty texture is pleasant, with a rich umami and aroma, and it overflows gently and softly. Not just a connecting dish, but a dish that can also be the main attraction!【Medium toro】★★★★Pour hot water over the surface, soak it in katsuobushi broth and homemade soy sauce for a day, layer three slices of thin slices, and create a taste with a strong "tuna" presence where the clean acidity and deep umami intersect in the mouth.【Rock oyster】★★Sauteed rock oysters in a sauce made from boiled raw oysters. The intense sauce overflows with fragrance and intertwines with the concentrated umami of the sautéed oysters, conveying the richness of oysters.【Shark fin and snow crab】★★★Clams, katsuobushi broth, white soup, shaoxing wine. A rich umami without any roughness, with the scent of crab vividly intertwined with the fibers of the shark fin.【Salted mackerel】★★★★Cut thickly. No fishy smell at all, clean yet firm, and the taste is solid. It's delicious no matter how much you chew!【Parma ham】★★Now a precious Parma ham. The thin, feather-like texture leads to a strong assertion of fragrance and umami. The fried bonito is crispy from the coating, creating a beautiful flavor.

I visited a members-only restaurant that has a strict policy of not accepting walk-ins. I was filling in for a friend who had made a reservation but couldn't make it. It was a remarkable experience that completely changed my perception of sushi. The initial "drinker's set" really impressed me, and not just the sushi, but also the appetizers were outstanding. Each dish was carefully crafted, both in taste and presentation. I heard from an acquaintance that the owner of the restaurant is a "food pervert" who conducts scientific experiments on himself to perfect the flavors. I can somehow understand that now.

A wonderful restaurant where you can encounter new flavors and experiences. This time, the asparagus left the strongest impression on me. There are few places that can show such a difference in taste just by how the ingredients are cut. The owner's dedication to the flavors is remarkable. Personally, I felt that it was slightly inferior overall compared to last time. Nonetheless, it was amazing. Thank you for the meal.

I was taken to this place by a senior member as it is a membership-based establishment. Overall, it was interesting. The sushi was delicious and there was entertainment as well. Lastly, ramen was served. There was also Chinese cuisine in between! It was a series of surprises.

I arrived at the restaurant at 6:00 PM. The price is quite high for sushi, but the taste is top-notch. Therefore, the cost performance is average. It can be challenging for high-end restaurants in that aspect. It's best for you to judge the taste by actually visiting the restaurant as my vocabulary is not sufficient to express the delicate flavors. I always admire the expressive skills of other reviewers on Tabelog when it comes to taste. I have attached images of everything I ate that day for reference. Both the appetizers and sushi were delicious. In my opinion, the mark of a good restaurant, especially a high-end one, is whether you feel like going back. It's natural for a pricey restaurant to have great food and service. However, the true test lies in whether even after paying the price, you still feel like saying, "Well, considering the overall service (taste & service), it's worth it. I'd love to come back again." I would recommend this restaurant to others, but personally, I would probably only return if someone else made a reservation and invited me. Thank you for the meal.

Beautiful and delicious sushi dishes. In addition, there are completely new dishes with elements of Chinese, Italian, and ramen styles, making it feel like watching a stage performance. The explanations from the head chef are interesting, and it was a fun time. The staff are efficient and have a good sense of cleanliness. It's a members-only restaurant, so it's not easy to visit often. If given the chance, I would definitely like to visit again. It's a wonderful restaurant where you can enjoy amazing sushi and dishes that will surprise you!

■Visit Date: April 17, 2023 (Monday) Dinner ■Reservation: Invitation from a regular customer ■Course Menu: Chef's selection ¥42,000 including tax Total bill including drinks: ¥56,430 including tax ---Appetizers--- ❶ Set for drink lovers: - Tangy black ink - Vinegared seaweed and abalone with konbu and small fins - Ikura abalone with shredded konbu and Matsumae pickles - Shirataki in Okinawa sea essence and sesame oil with a touch of salt, featuring various flavors such as sourness, bitterness, sweetness, and spiciness. ❷ Tuna with intricate knife decoration: A piece of fatty tuna (190kg from Boso) meticulously decorated by the head chef with 50 intricate cuts. The tuna melts effortlessly in the mouth, leaving a refreshing and pleasant aftertaste. ❸ Blackthroat seaperch with kelp: A harmonious combination of blackthroat seaperch and kelp, skillfully balanced with acidity and umami, creating a juicy and delightful sensation. ❹ Tilefish with turnip steamed in kudzu: Salt-marinated tilefish topped with kudzu paste made from Kinmedai and enriched with a concentrated broth made from 30 fish, 10kg of clams, and 10 times concentrated bonito broth, garnished with finely chopped bamboo shoots from Kagoshima. ❺ Lean tuna (190kg from Boso): A straightforward presentation of lean tuna without marination, showcasing the rich umami and iron content of the fish. The tuna is delicately sliced and served in pairs, enhancing its natural flavors. ❻ Dumplings with dipping sauce: Fish dumplings made from minced goldeneye snapper, striped jack, blackthroat seaperch, bamboo shoots, and cabbage, pan-fried to a crispy golden brown and served with a special dipping sauce made from concentrated scallop broth and homemade soy sauce. (Note: The translation is a summary of the original content for easier understanding.)

The location of Asa No Hana is in a high-priced area, but the interior of the restaurant is very spacious with a counter that has more room compared to the previous location. The food has been reviewed by others and featured on YouTube, so it's best to refer to those for more information. It seems that they are not accepting new members at the moment, so it's important to explain this to your guests beforehand to avoid any awkward situations. Overall, opinions may vary, but the food is very delicious.

Sushi Fujinaga is a unique sushi restaurant where only members can make reservations, and only 8,000 members can enjoy the ultimate sushi experience. The course takes about 1 hour and 40 minutes, and the restaurant is known for its unparalleled knowledge and skills in sushi making. Located just a 3-minute walk from Azabu-Juban Station, the restaurant has recently moved to the 4th floor of a building. The exterior features a wooden sign with "Sushi Fujinaga" written on it and a stylish black door that opens when members touch their exclusive cards. The interior is modern and exciting, with a bright and colorful design that cost around 1.2 billion yen to create. The counter seats 12 people and is made of a single piece of cypress wood. The kitchen is equipped with high-end equipment, including a $5 million ham slicer, a grill for meat, a 1.2m charcoal grill, and a space for boiling noodles. The chef, Mr. Fujinaga, explains the unique qualities of each dish in a clear and engaging manner. The dishes are all top-notch and offer a level of excitement that is unmatched by other sushi restaurants. The meal includes surprises like dumplings, shrimp tempura, and even ramen at the end. Mr. Fujinaga has truly stepped up his game since the move, and I am looking forward to my next visit.

Sushi Fujinaga is located in a building about a 1-minute walk from the south exit 2 of Mabashi Station. It is a members-only sushi restaurant, making it difficult to visit as new memberships are currently closed. I was invited to visit on a Sunday night. The restaurant is very luxurious, with a spacious interior and lockers for belongings. The atmosphere is quite relaxing, with Baccarat ornaments on the shelves. The course menu costs around 40,000 yen, with more emphasis on one dish courses rather than sushi. The sushi itself is of high quality, with 8 pieces, but the one-dish courses, totaling 9 items, were particularly impressive. The dishes were all carefully crafted with high-quality ingredients and attention to detail. The standout dishes were the shrimp fry and the scallop sauce for the dumplings. The shrimp was exceptionally tender and the sushi was impressively moist. The sushi rice was small and firm with a strong vinegar flavor, but the toppings were so large and impactful that the rice was almost unnoticeable. The restaurant offers a variety of high-end dishes beyond sushi, such as grilled dumplings and ramen for the finale. It was a great experience to enjoy such a diverse and luxurious dining experience.

I have been coming to this restaurant since the days of Sushi Tsu, and the sushi here is so beautifully presented that it's surprising! The appetizers are Chinese dishes that make the most of seafood!! I can't believe they're not trying to be a Chinese restaurant! We were talking about how the unique sense of the chef makes the food so clean and free of any fishy smell that sometimes you don't even know what you're eating! The temperature seems lower than any other sushi restaurant or place. It's one of my favorite restaurants. Thank you for the meal!

Wow, I was blown away! I was so impressed by the deliciousness. The ingredients were top-notch and the cooking method was also top-notch. They serve sushi and appetizers alternately, which really stimulates the appetite. They focus on providing "deliciousness" rather than just Japanese cuisine. It's understandable why this is a difficult-to-book restaurant. It was a fantastic place. It was delicious.

Fujinaga Sushi stands out among the many sushi restaurants. While there are plenty of high-end sushi places where you can easily spend 5-6万 yen per person, Fujinaga offers an experience that far surpasses its price tag. The quality of the sushi and the level of craftsmanship are on a different level compared to other high-end sushi restaurants. Fujinaga has established itself as a genre beyond just sushi, offering a unique and unforgettable dining experience. I recently had the chance to dine at Fujinaga with friends, and we were blown away by the exquisite dishes. The attention to detail in each piece of sushi was remarkable, such as the tuna nigiri with 50 cuts and toro tartare sandwiched between the rice and tuna. The grilled skin of the blackthroat seaperch was crispy and flavorful, while the soup with kinmedai and smelt fritters added a unique twist. The spring snapper nigiri, tiger pufferfish liver paste, and kinmedai marinated in kelp were all highlights of the meal. The turbot meunière was cooked to perfection, and the Parmesan ham sliced with precision was a delight. The aged Botan shrimp from Toyama, the fresh sardine nigiri, and the rich soup with cod milt, clams, and whelks were all bursting with flavor. The toro and caviar nigiri was a decadent treat, and the eel rice bowl and bisque were both exceptional. The lean tuna nigiri was meaty and delicious, and the uni nigiri with nori was a perfect combination. The soy sauce ramen at the end was a surprising and delightful twist, with homemade curly noodles and a rich broth. Overall, the dining experience at Fujinaga was truly unforgettable, and I can't wait to visit again. Thank you for the amazing meal.

I have visited the new store several times and the innovation never stops! It's a uniquely different shop in a good way. The sushi rice has changed a lot since last time, and I heard they blend three types of rice. One of them is quite al dente, they are really pushing the boundaries! The only thing that bothers me a bit is that there are some typical Minato-ku guys around, but I trust the chef won't let any weird customers in. Thank you for the meal!

Masubu Juhachi, Sushi Fujinaga's regular visit destination, visited on February 16th, two days after Valentine's Day. Please see the photo of the four-person group. Nomihei 4-point set: Maguro (tuna) nigiri with over 50 decorative cuts, prepared with a pinset to arrange the fibers, featuring a soft toro (fatty tuna) that melts in your mouth without chewing. Nodoguro (blackthroat seaperch) nigiri with a lightly seared skin, perfectly salted, paired with red vinegar rice. Kinmedai (splendid alfonsino) nigiri. Kinki and white fish soup, with deep-flavored soup made from kinki (thornhead) and white fish. Kasugodai (baby sea bream) nigiri. Sashimi platter of kawahagi (filefish) and torafugu (tiger puffer) liver paste. Kinmedai (splendid alfonsino) nigiri. Shitabirame (olive flounder) meunière served with a special butter, white wine, and oyster sauce. Botanebi (spotted prawn) nigiri with a balanced stickiness. Ham and oyster, with ham and thick Koshian oysters from Okhotsk. Iwashi (sardine) nigiri. Tarako (cod roe) and hamaguri (clam) soup. Toro taccarbi with caviar nigiri. Unadon (eel rice bowl) with miso soup. Two pieces of maguro (tuna) akami (lean) nigiri. Uni (sea urchin) nigiri with Ezo bafun uni and Ezo murasaki uni pairing. Fujinaga's soy sauce ramen to finish. Valentine's gift: Kappaebisen (shrimp-flavored rice cracker) with a photo of Chef Fujinaga. 2 cups of sake enjoyed over a delightful 2-hour period. The MVP dishes were the kawahagi sashimi and torafugu and kawahagi liver paste, as well as the Kappaebisen with Chef Fujinaga's photo. Thank you for the delicious meal.

I was brought here by a senior member and came to Fujinaga!! It seems that only members can make reservations, and yet it's said to have a waiting list of about six months... Amazing... It's a very difficult restaurant to book!! - First, as a greeting, we had the 200kg whole tuna salt-kama toro, which melts in your mouth... - Thornhead fish - Steamed golden threadfin bream, fried shira uo - Kasugodai with yuzu flavor - Kawahagi liver with soy sauce - Then, we had a sake that brings good luck - Marinated golden eye snapper - Flounder steamed with white wine, followed by vinegared rice! Perfect match with the rice!! - Botan shrimp, firm and sweet!! - Parma ham and oyster, eaten by hand. Very thinly sliced! - Sardine - Cod milt, followed by vinegared rice! - Toro with caviar - Eel rice, bisque - Lean tuna zuke - Sea urchin It seems like it used to be called "Cat Bus"! - One-bite soy sauce ramen Ramen as the finale at a sushi restaurant!! If you finish it all, there's a penguin at the bottom of the bowl! Lol Although it's a sushi restaurant, it also incorporates elements of French and Chinese cuisine, making it a unique genre created by the head chef!! The portions are quite generous, so it's essential to come with an empty stomach. It has definitely become one of the restaurants I want to visit again!! Thank you very much!!