[Nearest station] JR Ebisu Station → About 4 minutes on foot * Walk straight on Ebisu Ginza Street and you will see a building with the landmark of Yakiniku Toraji on the 3rd floor. A new store that opened on August 18, 2023, and being a sushi lover, I immediately made a reservation and visited. Cleanliness is essential for a sushi restaurant. When I entered Tomiza, a spacious and sophisticated clean space was waiting for me. Just the cleanliness alone shows how much the master loves this restaurant. The counter seats, which can accommodate up to 12 people, welcome you first. In the back, there are private rooms for 4, 6, and 8 people each. It's rare for a sushi restaurant to have three private rooms, isn't it? It seems to be convenient for business scenes. However, the best part of sushi is definitely at the counter ☆ Now, let's talk about the food! [Today's order] Chef's special course ¥18,000 (tax included) ◆ Matsutake mushroom and swordfish soup ◆ Bonito and Mahata sashimi ◆ Tuna from Shiogama, Miyagi Prefecture ◆ Red vinegar pickled ginger ◆ Horse mackerel with bamboo charcoal salt ◆ White squid with bamboo charcoal salt and kabosu ◆ Seared golden eye snapper ◆ Grilled Kinmedai and Kamasu ◆ Ikura small bowl ◆ Ishigaki clam nigiri ◆ Nodoguro nigiri ◆ Uni from Rishiri nigiri ◆ Kawahagi liver with monkfish liver ◆ Botan shrimp nigiri ◆ Pickled tuna nigiri ◆ Anago nigiri ◆ Tamago ◆ Miso soup ◆ Warabi mochi with cheese and white chocolate For dinner, only the "Chef's special course" is available. The course today consists of a total of 19 items. Sashimi, nigiri, soup, grilled dishes are served at a good pace. One of the features of Tomiza is the large and thick toppings! Even the sea urchin is piled up! This brings out the sweetness when chewed, showing the presence in the mouth. When asked, the master intentionally uses white rice instead of the popular red rice. As a red rice enthusiast, thanks to the master's sushi-making technique, I felt like I could go back to being a simple white rice enthusiast. The matsutake mushroom soup at the beginning was refreshing! I'm delighted with the first matsutake of the year. The sashimi fish also has a sticky texture as if it has been aged a bit. It has sweetness and richness. The nigiri of Ishigaki clam is impressive, and when the master puts the clam on the rice and gives it a final touch with a snap, it's fun to watch as the clam curls up like a scallop. Oh, I can't find any words other than delicious. Don't forget the classic "Tamago" to finish. The "Tamago" here has a delicate and creamy taste. The sweetness is moderate. The surface is caramelized with sugar, giving it a firm and crispy texture, which is outstanding compared to other restaurants ☆ It's like a Japanese-style crème brûlée in French cuisine. Also, I enjoyed sake that matched the dishes today, and the selection left a strong impression. I ordered "Junmai Daiginjo Saku" which is written as (Zaku) and read. I was curious, and it turned out to be that Zaku from Gundam! When I asked, it was indeed that Zaku w. By the way, there is also Char! The name is interesting, but the taste is serious w. It's a Junmai Daiginjo made from 100% Yamada Nishiki rice with a polishing ratio of 50%! It has a clean taste from polishing the rice and the rich sweetness unique to Yamada Nishiki. It's a perfect sake that goes well with any nigiri. Overall, all the toppings are fresh and bring out the umami of the season. The toppings are large, so by the time you finish eating, your stomach will be very satisfied ☆ A sushi feast with no gaps until the end. At this level, ¥18,000 is quite cost-effective for a total of 19 items. It's still a new store, so now is a chance to easily make a reservation! Definitely, go and check it out! Thank you for the meal! Phew~. ☆ Posted on (3.03)

A newly opened restaurant located near Ebisu Station, just a short walk away, in a hidden spot. It is in the same building as Yakiniku Toraji. This time, we were seated at the counter. The space is very simple and calm, making it a comfortable place to enjoy sushi. The head chef visits the fishing port several times a week to carefully select freshly caught local fish, with a particular focus on tuna, choosing the best types from around the country each season. The menu we ordered this time! Omakase Course 18,000 yen: - Swordfish and Matsutake Mushroom Soup - Bonito and Grouper Sashimi - Red Vinegar Pickled Ginger - Fatty Tuna - One-line Horse Mackerel - Firefly Squid - Golden Eye Snapper - Grilled Whole Fish - Dried Alfonsino - Salmon Roe Bowl - Seared Scallop - Bluefin Sea Urchin - Kawahagi and Monkfish Liver Ponzu - Spot Prawn - Blackthroat Seaperch - Marinated Red Meat - Fugu Milt Rice - Kanpyo Roll - Tamagoyaki (Rolled Omelette) * Swordfish and Matsutake Mushroom Soup: Elegant broth that stimulates the appetite from the first dish. The matsutake mushrooms evoke a sense of autumn. * Bonito and Grouper Sashimi: Bonito is marinated, while the grouper is enjoyed with salt. Both have a good texture and are delicious! * Red Vinegar Pickled Ginger: I had never tried red vinegar pickled ginger before, but it was incredibly delicious. I could not stop eating it! * Fatty Tuna: I love tuna, especially fatty tuna. It is very tender and melts in your mouth. * Firefly Squid: Sprinkled with bamboo charcoal salt, it has a good chewy texture and a sticky consistency, making it delicious. * Grilled Whole Fish and Dried Alfonsino: The presentation is beautiful! They are well-marinated and have a strong flavor. I really like the taste! * Salmon Roe Bowl: Fresh and crunchy salmon roe piled high. The scent of yuzu is very refreshing. I couldn't stop eating it. I want to eat it in a larger bowl! * Seared Scallop: I was surprised by the large scallop. The finishing is beautiful with decorative knife cuts! The smoky flavor when you bite into it is irresistible! * Bluefin Sea Urchin: The sea urchin is very beautiful. It has no strange smell and is purely delicious. This is the first sea urchin I have tried that is so delicious and without any peculiarities. * Kawahagi and Monkfish Liver Ponzu: The ponzu part is like jelly. The richness of the monkfish liver goes well with alcohol. * Spot Prawn: It comes out in a surprising curled shape, which surprised me! * Blackthroat Seaperch: It is seared and has a very fragrant taste. It melts in your mouth when you chew it. It is the best blackthroat seaperch I have ever had. I want more of this sushi! * Marinated Red Meat: Topped with yuzu pepper. It has a slight spicy kick, which adds a nice accent. * Fugu Milt Rice: It also has caviar on top, making it extremely luxurious. The milt is sweet and creamy, and it pairs well with the saltiness of the caviar. * Kanpyo Roll: Sweet and soft kanpyo. * Tamagoyaki (Rolled Omelette): Caramelized and very sweet. At this point, it can be considered a dessert. Overall, the rice portions are small, but there are many items with a good volume, and you can enjoy them until the end. Since the restaurant has just opened, it is still easy to make a reservation now, so please try visiting it at least once.

The latest in the prestigious series of dining experiences. In the upscale and sophisticated neighborhood of Ebisu, I had the pleasure of enjoying sushi at a newly opened restaurant that has been making waves since its launch in August of this year. According to the chef, there are several sushi restaurants affiliated with well-known establishments in the area, each with its own unique concept. The spacious interior, reminiscent of a certain shrine, features a brand new white wooden counter that stands out. The modern jazz music sets a moody atmosphere. The chef is a man of few words but pays meticulous attention to detail, for which I am grateful. The staff in charge of the dining area are knowledgeable about sake, allowing me to indulge in rare sake selections. Additionally, a stylish service allows me to choose an Edo Kiriko sake cup with each refill. Despite the likely challenges in managing this, they handle it with grace. The seasonal omakase course, priced at a reasonable 18,000 yen including tax, allows you to fully enjoy a variety of dishes. The meal alternates between appetizers and nigiri sushi. The vinegared rice, slightly sweetened with rice vinegar, is compact yet airy. The cutting of the fish is exquisite and enhances the overall experience. The meal included dishes such as matsutake mushroom and swordfish soup, bonito and grouper sashimi, red vinegar pickled ginger, medium fatty tuna nigiri, horse mackerel nigiri, white squid nigiri, red sea bream nigiri, salmon roe mini bowl, grilled fish (Japanese barracuda and alfonsino), kawahagi fish and monkfish liver ponzu salad, blackthroat seaperch nigiri, giant clam nigiri, two types of sea urchin battleship sushi, prawn nigiri, marinated tuna nigiri, conger eel nigiri, fugu fish sperm sac rice with caviar and bottarga, and finally, anago eel nigiri with a touch of seared flavor. The combination of rare delicacies like caviar and sea urchin was exceptional. The translation may not be 100% accurate.

Visited the restaurant after being invited by a friend. Located on the 2nd floor of Toraji, about a 4-minute walk from Ebisu Station. The accessibility from the station is good, and the price of 10,000 yen for lunch is quite reasonable considering the quality. While high-end and hard-to-reserve restaurants are usually very good, I want to explore more places like this one where you can easily make a reservation and enjoy delicious food in a comfortable setting. The interior of the restaurant is brand new with a beautiful white wooden counter, high ceilings, and spacious seating arrangements. According to the staff, having a wide space behind the counter makes it easier for them to serve customers. There are also private rooms available. I visited for lunch this time, but they also offer a dinner course with more appetizers and sushi. The lunch omakase course for 10,000 yen included dishes like vinegar miso-marinated gurnard, foie gras with ponzu, medium fatty tuna, single-hooked horse mackerel, white shrimp, golden eye snapper, marinated mackerel, blackthroat seaperch, seared scallop, lean tuna, bara chirashi, dried gourd, egg, and miso soup. The standout dish was the bara chirashi, which was like a treasure box with tuna, salmon roe, and sea urchin. It was a delightful surprise. They offer a selection of bottled beers, wines by the glass, and various types of sake to cater to different preferences. The chef and service staff were very friendly and provided excellent service. It was great to find a convenient and cozy restaurant in Ebisu.

This sushi restaurant, which opened on 8/18, was my first visit with a friend who loves sushi. As we descended the elevator, a traditional Japanese atmosphere greeted us. The interior was spacious, with a high ceiling and a comfortable ambiance. The hinoki cypress counter was beautiful. There were 12 seats at the counter, and private rooms were also available, making it suitable for business meetings. We had the dinner omakase course. The selection of sake was extensive, and there were several varieties from the Naohiko Noguchi Research Institute, from which we tried two. We also had the opportunity to taste a very powerful sake made by a renowned sake brewer. The sake cups were made of beautiful Edo kiriko glass, and being able to choose your cup was a nice touch for female customers. The courses included: Spanish mackerel and matsutake mushroom soup, bonito and gurnard sashimi, pickled garlic and ginger, fatty tuna, single-line caught horse mackerel, fresh squid with salt, grilled young yellowtail and dried kinki fish, salmon roe mini rice bowl, grilled golden eye snapper, scallop, purple sea urchin, thread-sail filefish with monkfish liver, live spot prawn, butterfish liver, marinated lean tuna with yuzu pepper, conger eel, rolled sushi, sweet omelette with coarse sugar, pickled beltfish, red miso soup, and more. Every dish was delicious until the end. Thank you for the feast!

I heard that there is a very delicious yet reasonably priced sushi restaurant near Ebisu Station. It is located in a prime location near the five-way intersection on the west side of Ebisu. The building is relatively clean, but the interior is even more beautiful, exuding a sense of luxury from the moment you step off the elevator. There is a counter and private rooms for 4, 6, and 8 people. Today's menu includes: - Swordfish chawanmushi with a rich broth - Pickled ginger in red vinegar; personally, I prefer this type of ginger with a slightly brown color. Even my wife, who rarely eats pickled ginger or pickles, enjoyed it. - Fatty tuna nigiri, a great way to start the meal with delicious tuna. - Single-line caught horse mackerel with a delightful texture. You can feel the freshness. - Japanese flying squid with bamboo charcoal salt, offering a unique texture of fresh squid and the crispy texture of bamboo charcoal salt. - Seared golden eye snapper, the slight searing enhances the flavor of the golden eye snapper. - White shrimp from Toyama, melts in your mouth. Very delicious with the crispy texture of salted ginger as an accent. - Seared scallop, diced like mango, providing a three-dimensional texture to enjoy. The savory and delicious flavor is outstanding. - Lean tuna marinated in soy sauce with a hint of yuzu, a great accent. The richness of the tuna and soy sauce is superb. - Grouper, the deliciousness of the grouper overwhelms you the moment it enters your mouth. - Sea eel, the crumbly texture of the sea eel is delightful. Lives up to expectations. - Bara chirashi with tuna, salmon roe, sea urchin, and more on a small bowl. - Dried gourd roll, pickles, and tamagoyaki; all delicious. I almost forgot, the lunch at this high-end sushi restaurant near Ebisu Station costs ten thousand yen! Nowadays, the image is usually double or triple that price. It's very much appreciated. The head chef is very diligent and has trained in various regions such as Hokkaido and Kansai to learn about sushi beyond Edomae sushi. He rediscovered the greatness of Edomae sushi and has come this far. When I asked about the aging process of tuna, I was able to taste the tuna being prepared. Both his personality and skills are excellent, and he seems to be gaining popularity. The only downside I can mention is that they don't have a wide selection of non-alcoholic beverages. But personally, I think warm tea is the best accompaniment for sushi, so it's not a problem for me. Thank you for the wonderful meal. I will definitely visit again. [Food Log Rating Criteria] ☆3.5: I would like to visit again if I happen to be nearby ☆3.6-3.7: I want to go again ☆3.8-3.9: I definitely want to go again ☆4.0 and above: A fantastic restaurant. I would like to visit regularly, considering the taste, atmosphere, service, menu, cost performance, etc., I will make my decision based on my personal judgment.

I visited Sushido Tomiza, which opened in August near Ebisu Station. Since it's a newly opened restaurant, the interior is very clean and spacious, with about 12 seats at the counter. There are also private rooms available at the back, making it suitable for business meetings or gatherings. The dinner omakase course is priced at 18,000 yen. The course includes various dishes such as bonito and grouper sashimi, swordfish and matsutake mushroom soup, seared squid with charcoal salt, horse mackerel, seared golden eye snapper, ikura rice bowl, seared scallop, dried kinki fish and kamashioyaki, among others. The sushi pieces are small but thickly cut, offering a satisfying bite. The shari (sushi rice) is white and mellow, making it easy to eat. The scallop and grilled blackthroat seaperch were particularly delicious. The scallop was thick and sweet, while the blackthroat seaperch had a rich flavor that filled the mouth. The caramelized egg was like a creme brulee, sweet and delightful. They have a wide selection of sake and offer Edo cut glass sake cups for you to choose from. It's a convenient restaurant near the station, and since it's newly opened, reservations are easy to make. It's a hidden gem! Thank you for the wonderful meal.

A sushi restaurant that opened in August 23 years ago. It is located near Ebisu Station and has a clean and beautiful interior with white wood. I visited for lunch. ・Bowl of steamed swordfish - The broth is sweet. The swordfish is fragrant and has a comforting taste. The pickled ginger is soaked in red vinegar. Then came the nigiri sushi. ・Medium fatty tuna - The fat is light, allowing you to taste the tuna flavor. ・One-line caught horse mackerel - Firm texture. ・Squid with bamboo charcoal salt sprinkled on top - The bamboo charcoal is sweet and makes the squid even smoother. ・Golden eye snapper - A fragrant taste spreads the moment you put it in your mouth. ・White shrimp ・Scallop seared - Beautifully cut with a knife. ・Pickled lean tuna - A lightly pickled taste with yuzu as a great accent. ・Throat blackthroat sea perch ・Conger eel - Fluffy and melts in your mouth. The conger eel is also light and easy to eat. ・Bara chirashi - A voluminous chirashi with sea urchin and salmon roe. I felt like I could still eat more after finishing the nigiri, but I was already full and very satisfied. ・Dried gourd roll ・Pickles ・Egg ・Red miso soup The overall satisfaction with the amount is high due to the chirashi, and the red vinegar pickled ginger is delicious and refreshing, making it feel light. The head chef has trained around the country and his stories were very enjoyable to listen to. He mentioned that Edo-style sushi is the best. I also had the opportunity to compare aged tuna with fresh tuna. You can really taste the richness of aged tuna...! It was a very enjoyable and fulfilling lunch with great conversation included.

- Sashimi Hat and bonito with salt. The white fish was firm with no fat, but once you start chewing, the ocean flavor spreads and it becomes very delicious. The bonito has a strong aroma and the more you chew, the tastier it gets. - Soup Matsutake mushroom and tachiuo fish. The aroma of matsutake and the texture of tachiuo fish blend well with the right amount of fat, making it delicious. - Chutoro Melts in your mouth! This is what I wanted to eat. It captivates you from the very first bite. - Horse mackerel No fishy taste, very refreshing. - White squid Has a firm texture, seasoned with salt, simple and delicious. - Ikura Has a nice popping texture, very fresh. The soy sauce and yuzu flavor make it very tasty, with a subtle sweetness. - Kamasu grilled with yuan sauce and dried kinki fish The kamasu is sweet and firm, balanced with a refreshing sweetness in the yuan sauce. The kinki fish is simply delicious, with a slightly sweet and salty flavor enhanced by the salt. Delicious. - Kinmedai seared The refreshing taste of the sea bream and the smoky flavor from searing. The thick slices of fish are very satisfying. - Giant clam Tried it for the first time! Soft and slightly creamy texture, similar to oysters but with a bit of a chew. Enjoyed the softness and the taste of the clam. - Uni Sweet and delicious, the sweetness and the aroma of seaweed are irresistible. - Kawahagi and ankimo ponzu The chewy texture of kawahagi fish and the flavor of ankimo, combined with the refreshing ponzu sauce. The ankimo is surprisingly light and easy to eat, perfect for summer. - Shrimp with kabosu and salt Large and bouncy shrimp! Too big for one bite! It's luxurious. - Nodoguro Absolutely delicious, the smoky sear and the melting texture are amazing. - Akami Surprisingly tender, melts in your mouth instantly. - Anago Soft and melts in your mouth! The sweet sauce complements it well. - Kanpyo roll Sweet kanpyo roll with a soft texture and a fragrant seaweed flavor. - Fugu shirako rice Mixed with caviar and karasumi. A delicacy! A luxurious combination of flavors that do not overpower each other. - Castella and bettara-zuke Crispy caramelized castella and sweet pickled daikon. The castella is like a brulee, and the bettara-zuke is sweet and delicious. - Kasutera and bettara-zuke Crispy caramelized kasutera, like a brulee, and sweet pickled daikon. The combination is perfect. - Kasutera and bettara-zuke Crispy caramelized kasutera, like a brulee, and sweet pickled daikon. The combination is perfect.

It gives the impression of being half the price compared to recent sushi courses, with a price of 18,000 yen. Normally, it may seem expensive, but for sushi at the counter, I think the going rate starts at around 20,000 yen now. In this context, a 18,000 yen course near Ebisu Station is a great deal. The first soup was strong in flavor, so I thought it would be a heavy meal, but the sushi was light and easy to eat. The grilled dish that came in between also differed in flavor from the sushi, with the chef's taste and the side dishes not matching well. It's a shame. I think it would be better if one person decides on the flavors. The restaurant is spacious, with clean and spacious restrooms. I felt that the chef's personality was very good. If you want to eat suddenly today for less than 20,000 yen and near the station, it might be a great choice.

Located about a 3-minute walk from Ebisu Station, this restaurant opened in August 2023. I visited this place in search of a lunch spot in Ebisu. They have a counter and private rooms, making it suitable for various occasions. The lunch omakase course costs 10,000 yen and includes dishes like Kawahagi and Ankimo with ponzu, Honmaguro (medium fatty tuna), Aji (horse mackerel), Shiraika (white squid), Kinmedai (splendid alfonsino), Kodara no Doguro (baby blackthroat seaperch), Akami (lean tuna), and more. The meal consists of one side dish, 8 pieces of sushi, bara chirashi, and a rolled item, and it usually finishes in about an hour. The chef personally selects local fish from the fishing port, with a particular emphasis on tuna. The sushi starts with medium fatty tuna and overall, the portions may seem small, but by the time you finish the bara chirashi, you'll be full. It's reasonably priced and relatively easy to make a reservation. This is a sushi counter that even first-timers can easily enjoy. I would like to revisit if I have the chance.

I visited a newly opened sushi restaurant in August. It was a perfect place to enjoy a leisurely meal in the slightly cooler weather. The restaurant is located on the third floor of the Toraji building, just a 3-minute walk from Ebisu station. The interior is bright and very clean, with a single-board counter that stands out beautifully in the spacious room with high ceilings. The decor on the ceiling and the spotlight-like lighting create a stage-like atmosphere. The simple yet stylish design gives off a luxurious feel. The restaurant offers only omakase courses, with lunch priced at 10,000 yen and dinner at 18,000 yen. They have a variety of drinks to complement the dishes, including a selection of popular and limited edition sake, as well as French wines. We started with a refreshing lemon soda with crushed lemons. The meal began with a warm bowl of matsutake mushroom and swordfish, followed by a sashimi course featuring katsuo and mahata. The medium fatty tuna from Ishinomaki, Aji, and seared kinmedai were all delicious and full of flavor. The meal continued with a selection of sake served in beautiful cut glass cups. The dishes included grilled kinki, simmered dried kamasu, and a small bowl of fresh ikura. The highlights were the ishigaki clam and nodoguro, as well as the uni sushi with plenty of creamy sea urchin. The meal ended with a unique dessert made with matcha warabi mochi, cheese, starch, and white chocolate. Overall, the sushi and dishes were excellent, showcasing the seasonal ingredients. The chef's skill in balancing the flavors and textures of the sushi was evident in each bite. The restaurant offers a wonderful dining experience and I look forward to visiting again.

I was invited by a friend who loves sushi to visit Sushimichi Tomiza, which opened on August 18th, just a 5-minute walk from Ebisu Station. As soon as you enter the store, you can smell the wood and feel the cleanliness of the brand new place. The interior is bright, spacious, and has a clean L-shaped white wood counter with 12 seats. The dinner course, priced at ¥18,000, includes 18 dishes such as bonito and matsutake mushroom soup, swordfish and grouper sashimi, bluefin tuna toro, horse mackerel, squid, seared golden eye snapper, dried kelp and barracuda simmered in sweet and sour sauce, salmon roe rice bowl, stone scallop, blackthroat seaperch, saury with liver sauce, purple sea urchin, shrimp, marinated tuna, conger eel, dried gourd roll, tamago, and miso soup. They use white rice instead of the typical red vinegar rice, and offer two types of pickled ginger with red vinegar. The dishes were delicious and the ingredients were fresh, including seasonal delicacies like matsutake mushrooms and horse mackerel. The staff, including the head chef, were all friendly and attentive, making the dining experience enjoyable. The restaurant is suitable for special occasions or business meals, and they serve large, high-quality sushi that will leave you satisfied. The ¥10,000 lunch course also seems interesting. It's easy to make a reservation since they just opened, so I recommend visiting this place if you have the chance.

Located a 5-minute walk from Ebisu Station. I was invited for the first time. A new sushi restaurant in Ebisu. Since it has just opened, the interior is clean and the spacious L-shaped counter was very comfortable. Omakase course included matsutake mushrooms and swordfish, bonito and grouper sashimi, medium fatty tuna, horse mackerel, squid, golden snapper, grilled kamashio and kinki, small bowl of fresh salmon roe, blackthroat sea perch, Ishigaki oyster, ponzu-marinated skin-peeled and ankimo, purple sea urchin, shrimp, marinated tuna, conger eel, kampyo roll, egg, red miso soup. We started with a soup of matsutake mushrooms and swordfish. It made me realize that autumn is already here when I had the first matsutake of the year. Next was the bonito and grouper sashimi. The beautiful presentation of the dishes made them even more enjoyable to eat. As the dishes kept coming, I felt like having some sake, and they had a good selection of sake, including the New Politics No. 6. I especially enjoyed the medium fatty tuna and blackthroat sea perch nigiri. The volume of the dishes, such as the small bowl of salmon roe and grilled items, was satisfying, and my stomach was full. I visited for dinner this time, but they also offer a reasonable 10,000 yen lunch. It's conveniently located near Ebisu Station, and it seems easy to make reservations.

I visited a newly opened sushi restaurant called "Sushimichi Tomiza" in a corner of Ebisu Ginza, just a 2-minute walk from Ebisu Station exit 5. When you enter the restaurant, you are greeted by a spacious and stylish Japanese atmosphere with high ceilings. The fresh wood scent adds to the pleasant ambiance. The counter, made of cypress, is a single seamless piece without any knots, showing attention to detail. With seating for 12, you can enjoy skillfully crafted sushi right in front of you, with bold yet delicate flavors. The decor is simple and calming. In addition to the counter seating, there are private rooms available for 2, 4, 6, and 8 people, making it suitable for various occasions including dining with children or business entertainment. The head chef has 30 years of experience, starting in the industry at 15 years old. He is friendly and down-to-earth. The omakase course I tried was priced at ¥18,000 and included various dishes such as soup, sashimi, grilled fish, and nigiri sushi. The nigiri sushi was perfectly balanced, with the rice vinegar seasoning complementing the toppings. The chef personally selects fresh fish from fishing ports several times a week, especially focusing on tuna varieties. The rice was slightly sweet and tangy, with just the right firmness to pair well with the toppings. Each piece of sushi was expertly crafted, and the sake selection was impressive, with rare and high-quality options available. Overall, the sushi was delicious, and I highly recommend this restaurant for a special dining experience.

Chef Taiga Taiga's new sushi restaurant in the fierce battleground of Ebisu, the counter at Tomiza, which opened in August. The shop is spacious with a luxurious feel and a calm, elegant clientele. The chef is very friendly, chatting happily while carefully preparing each piece of sushi. He has a wandering habit, traveling to new places and using local ingredients to make sushi. The course offered was honest and sincere, starting with a luxurious matsutake mushroom soup and featuring fresh ingredients such as bigeye tuna and seasonal fish. The rice had a gentle, subtle flavor with a perfect texture. It was a challenging course for a photography enthusiast, but overall, a warm and welcoming dining experience at a precious restaurant.

A refreshing new sushi restaurant stands out from the lively atmosphere of Ebisu. The white wooden counter is shiny and beautiful. In addition to the counter, there are private rooms available, but on this day, we decided to enjoy the sushi at the counter. - Omakase Course 18,000 yen - Tilefish and Matsutake Mushroom Soup: The first matsutake mushroom of the year was served here. - Bonito and Grouper Sashimi: Bonito with soy sauce, grouper with salt. The grouper is robust. - Medium Fatty Tuna: From Oma. A delightful start with delicious nigiri. - Horse Mackerel: Caught single-handedly. Served with asatsuki, onion, and ginger juice. - White Squid with Bamboo Ink Salt: A perfect balance of sticky and crunchy. - Young Yellowtail and Alfonsino - Golden Eye Snapper - Salmon Roe Bowl: Plenty of salmon roe. - Ishigaki Sea Bream - Thread-sail Filefish: Sweetness is prominent. - Purple Sea Urchin - Grouper Liver with Ankimo: Served with water shield, shiso flower, and more. - Carabinero Prawn: Impressive appearance with a standing tail. - Lean Tuna with Yuzu Pepper - Conger Eel: Crispy surface with a dessert-like sensation. - Dried Gourd Roll - Tamago: Caramelized surface with a hint of sweetness. - Soup: Pickled ginger and red vinegar. The strong taste made us crave for rice. Drinks: - Ume Soda with Roughly Crushed Plum Sake - Norikuchi Naohiko Research Institute - Sake from Sai Raku Brewery Despite being newly opened, the counter was full! Customers were enjoying the carefully crafted sushi and pleasant service. It's wonderful to have a sushi restaurant in Ebisu where you can relax. With lunch options available, it's likely to become even more popular.

On September 3, Reiwa 5 (Sunday), the 3123rd day in Tokyo, two weeks ago, a couple came from Nagoya to Tokyo and had a pre-wedding photoshoot at the Hotel Gajoen. They seemed to like the Ebisu area nearby. In the afternoon, they arrived at Tokyo Station and wanted to do some sightseeing in the city. They visited the famous Senso-ji Temple in Asakusa and took a ride on a traditional rickshaw. The weather was still hot in September. Later, they moved from Asakusa to Ebisu for a dinner reservation at a newly opened sushi restaurant in August. The location was on the third floor of a building after passing through Ebisu Ginza from the west exit of Ebisu Station. The course they reserved was priced at ¥19,800 and included a variety of dishes and sushi items. The meal started with a clear soup with beltfish and matsutake mushrooms, followed by sashimi of gurnard and bonito. Then, they enjoyed nigiri sushi with tuna belly, horse mackerel, white squid with bamboo charcoal and salt, seared golden snapper, and more. The meal also included grilled fish, ikura rice bowl, nodoguro fish, turban shell, and various other delicacies. They paired their meal with beer, white wine, lemon soda, plum wine soda, and mineral water. The service was excellent, especially the sommelier-style waiter who recommended the white wine. The couple was impressed by the attentive service and the delicious and beautifully presented dishes, such as the ikura rice bowl and the flavorful nodoguro fish. The meal ended with a warm soup and tamagoyaki with caramel on top. Overall, the couple had a delightful dining experience at the sushi restaurant in Ebisu and enjoyed the high-quality food and service.

I went to a newly opened restaurant for lunch in mid-August. It is located on the 3rd floor of a building on the way from Ebisu to Nakameguro. The interior is spacious with high ceilings and a sense of cleanliness. I had the omakase course at the counter. Starting with a dish of sea bream and sea cucumber with ponzu jelly. I also had a Yamazaki highball and chose a sake cup for my sake. The nigiri sushi started with medium fatty bluefin tuna from Oma, which was delicious with the flavor of green onions. The golden eye snapper was seared on the skin side, bringing out its fatty richness. The Ishigaki clam was said to be a type of turban shell. It has been a while since I had nigiri sushi with blackthroat seaperch, and it was delicious. The white squid was seasoned with bamboo charcoal salt, showing intricate handiwork. The marinated red tuna with yuzu pepper was a great combination. The bara chirashi had shining salmon roe, shredded egg omelette, and dried gourd strips hidden inside, making it delightful. The egg omelette was sweet and moist, similar to castella cake. The colorful sesame on the kampyo roll was cute. The soup made from the fish scraps of the day was also excellent. The pickled ginger was sliced in rings and had a refreshing taste. The sake selection was quite good, with the Noguchi Naohiko Research Institute offering a solid lineup! Today's special was Shinsei Type X. The new restaurant has a counter that can accommodate 12 people and private rooms for up to 8 people, making it versatile and user-friendly.

The sushi restaurant that opened in August. It seems they have private rooms, but this time we sat at the counter. The atmosphere was bright and spacious. The dinner course seems to be omakase only. I especially liked the tuna and horse mackerel. Occasionally, unique items like tuna red meat with yuzu pepper are served, but overall, you can enjoy traditional Edomae sushi. There is no dessert, but the portion is satisfying. I ordered a few types of sake omakase. The Edo cut glass sake cups were beautiful. Ebisu doesn't have a reputation for delicious sushi restaurants, and this place seems easy to reserve and convenient. --- - Dinner Omakase Course ¥18,000 - Conger and Matsutake Mushroom Soup - Kesennuma Bonito, Goto Islands Grouper Sashimi - Tuna, Oita Seki Horse Mackerel - Kamasu with Yuba, Kinmedai with Kombu Salt - White Squid, Charcoal Salt - Golden Eye Snapper, Ikura Rice Bowl - Toro Taku Roll, Ishigaki Oyster - Small Skin, Yoshioka Purple Sea Urchin, Blackthroat Seaperch - Tiger Pufferfish, Ponzu Jelly - Red Meat Pickled in Yuzu, Anago with Dried Gourd - Egg, Fin Soup

Hello, everyone! I am the servant of your food, "The Solitary Gourmet☆". Recently, my single noble friend has been inviting me to new restaurant openings. He loves eating sushi while listening to my impressions and interactions with the owner, even though I have no prior information about the restaurant. He seems to be concerned about his youthful appearance and muscle tone, which may be affecting his popularity with the opposite sex. I can't bring myself to tell him that, so could someone please help him out? Oh, it looks like we're at Ebisu, at the main store of "Toraji" in Ebisu. Toraji is still thriving, right? It went through a slump for a while, but it completely transformed after upgrading the interior. It's been almost 30 years since it was founded, right? That's amazing. Before entering the restaurant, there is one outstanding feature about the building where a yakiniku restaurant is located. The air conditioning system is excellent, which is crucial because if it's bad, smoke can spread inside the building, making it difficult for yakiniku restaurants to operate as tenants. Even during the pandemic, the yakiniku restaurant received special treatment, right? That's proof. Now, there's an elevator up to the second floor. Ding. Oh, we've arrived. Oh, they have a proper entrance. Sliding doors. Oh? The ceiling is high and the interior is spacious. There seem to be plenty of private rooms. Oh, my companion is waiting in the back. Wow, this place is amazing. It doesn't look cheap at all. Considering how prices have skyrocketed near Ebisu Station, this is quite impressive, right? Oh, my companion is already waiting for me in the back. It's amazing, being in such a clean space with no one around (laughs). Oh, the counter is so long and made of a single slab of cypress or hinoki wood with no knots. One, two, three, four, twelve seats? This flawless, knot-free wood grain on a single slab like this... it's truly outstanding! The use of granite inside the counter is also well done. I say, "Hey, are we having the course with appetizers today?" My friend replies, "Yes, I went for the omakase with appetizers." I say, "Oh, that's great. I've been drinking aged wine consecutively, so I wanted to have some sake today." The owner says, "Welcome, I will do my best with the sushi today, please enjoy." We say, "Thank you, we look forward to it!" Oh, this single slab is amazing. The way they've sanded it to bring out the wood grain, it feels so good! As you develop a taste for high-end Japanese cuisine like sushi and tempura, you naturally learn about Japanese culture, sake, and even knowledge about Japanese houses and kitchen knives. I say, "I'll have a draft beer, and not the Master's Dream, but the Premium Malt this time! Also, I feel like trying a trendy sake today. Do you have anything trendy?" The owner laughs and says, "A trendy sake? Well, today we have the fresh sake from Shinsei and the junmai ginjo from Sakunomi." I reply, "Oh, that sounds perfect. Let's have one of each." The owner says, "Of course, enjoy (laughs)." Ah, they've put a lot of effort into the interior, but there are some mismatched items in the decorations and sake vessels, huh? Cheers! Ah, drinking a draft beer on a hot day in a cool space is the best... The owner says, "Here is the soup course with conger eel and matsutake mushrooms." Oh, I wonder how the matsutake mushrooms are this year after all the heavy rain and typhoons? Oh, it smells like it's domestically sourced. The broth and conger eel are quite delicious. The staff says, "Here is the Shinsei sake." Oh, it's the Shinsei X type. The president with the scientific look over there is also involved, right? Ah, they've perfectly paired it with this junmai ginjo from the beginning. The sashimi seems to be a kind of rockfish, like a sea bream from a distance... what was it again? Ah, it's a grouper! Grouper has that color. It's a rockfish, huh... I can't remember the name. It's a grouper!