Holiday meal series #120. Today, I went to have sushi with a female acquaintance at Aomi-san for dinner. The restaurant is located on the 4th floor of a building right after exiting the B7 exit of Ginza Station, with various dining options. The interior was nicely designed with counter seats and private rooms. We arrived at 4 pm and were the first customers, with other reserved customers joining later, filling up the counter seats. There were 2 chefs and 2 female staff members, and the head chef engaged in conversation, making the dining experience enjoyable. We ordered the seasonal omakase premium sushi course with a tasting of 9 types of sea urchin, bottled beer, and 2 glasses of shochu on the rocks. We selected the course that included the restaurant's specialty, a tasting of 9 types of sea urchin. The sushi consisted of 12 pieces of nigiri and 2 rolls, all of which were excellent, but the squid left a lasting impression. It was easier to eat than usual, with a slightly different texture that was enjoyable. Another standout was the mustard on top of the marinated fish, which the head chef explained paired well with red-fleshed fish. The sea urchin tasting was a challenge for me as I had not eaten much sea urchin before, but trying 9 different types (including in gunkan form) was interesting and allowed me to appreciate the differences. The sake we paired with the meal was also delightful, with a variety of options. We tried the sweet potato shochu aged in Chardonnay wine barrels, which had a delicious flavor that I could easily get hooked on. Overall, experiencing the sea urchin tasting, which is not commonly found in sushi restaurants, was a unique and enjoyable experience. I also had a great time in the Ginza area, which I had always admired.

I made a reservation for a special dinner with someone important and visited the restaurant on that day. We reserved the seasonal omakase sushi course with a tasting of nine types of sea urchin. We arrived on time and took our seats at the counter. The counter had 8 seats and was fully booked, indicating that the restaurant is quite popular and reservations are necessary. We started with clam soup and pickled herring, paired with a cold beer for a toast. The sushi we enjoyed included: bluefin tuna, medium fatty tuna, amberjack, flounder, marinated cuttlefish, lean tuna with soy sauce, marinated mackerel, bluefin tuna belly, kuruma prawn, horse mackerel, marinated bluefin tuna, and conger eel. Each sushi was served with a mix of red and white vinegar, prepared in the traditional Edo style. Among them, we particularly enjoyed the amberjack, marinated mackerel, bluefin tuna belly, kuruma prawn, and sea urchin. We also had a special tasting of nine types of sea urchin from Aomori, Hokkaido, and other regions, each with different flavors and textures. We paired this with Japanese sake, Kuro Ryu from Fukui and Tachibana from Chiba. We also enjoyed other dishes as shown in the photos. We had a delightful time savoring the meal, engaging in conversation with the chef, and overall had a very pleasant dining experience. Thank you for the delicious meal.

For dinner on this day, I went to "Sushi Aomi Ginza Store". The restaurant is located in the middle of Sony Street. When you get off the elevator on the 4th floor of a mixed building, you will find the restaurant immediately. It is an Edo-style sushi restaurant, with its main store in Shinjuku being very popular. The atmosphere at the Ginza store is also nice, making it a relaxing place to enjoy a meal. Despite the inflation in the sushi industry, the relatively reasonable pricing is also attractive. On this day, I had the "Seasonal Chef's Choice Nigiri Course @19,800 yen". The dishes I had are as follows: - Clam soup - Medium fatty tuna (Boston) - Appetizers: mushroom ohitashi, mozuku vinegar, simmered tuna, pumpkin and turnip, white squid - Bonito (Kesennuma) - Red sea bream (Akashi) - Turban shell - Golden eye snapper - Grilled black spotted wrasse (Choshi) - Lean tuna - Marinated tuna - Sweet shrimp and foie gras chawanmushi - Salmon roe (Hokkaido) - Carabinero shrimp (Kagoshima) - Purple sea urchin (Hokkaido) - Fatty tuna - Egg - Conger eel - Rolled sushi - Red miso soup - Dessert: Shine Muscat If I have the chance to visit again, I would like to try the course with 9 kinds of sea urchin next time. Thank you for the meal.

It's been two months since my last visit to the sushi restaurant "Seikai" in Ginza. First, I'll start with a glass of draft beer. The first piece of sushi was medium fatty tuna from Boston. Last time, New Zealand was recommended, but this time the Boston tuna was also very good. The balance of fat and flavor was excellent. For the appetizers, there were five luxurious dishes including caviar rice, but I particularly enjoyed the mozuku seaweed vinegar with tomatoes for its acidity and texture. The bonito here has a mysterious deliciousness to it. It's served with wasabi instead of ginger, which is a nice touch. We had a tasting of nine types of sea urchin today: Purple sea urchin from Rishiri, China, and Tomakomai; Horse dung sea urchin from Funka Bay, China, and Rishiri; and Saltwater sea urchin from Iwate, Rishiri, and Hakodate. It was an interesting comparison to try two types from China, and although the quality varied, the pink one was quite delicious. The sake paired with the sea urchin was "Ryu" from Kokuryu, with an elegant and fruity flavor that complemented the sea urchin well. We also had grilled blackthroat seaperch with salt, paired with sake from Sakazuki, which had a simple label design. Continuing from last time, we were able to enjoy the Ishigakigai shellfish, which was absolutely exquisite. The flavor and texture were outstanding. Lastly, we had a dish called "shinko" to finish off the meal. The sake paired with it was "Higashi Gan," a sake that played a supporting role without interfering with the meal. Whether it was the sweet shrimp, monkfish liver chawanmushi, or the akami, otoro, and striped jack sushi, everything was delicious as always. I definitely want to come back to enjoy the sushi crafted by the head chef here.

I made a reservation and visited Sushi Seikai in Ginza, where my favorite chef is known to be working. Starting with a glass of draft beer, the chef personally goes to Tsukiji to procure fatty tuna. Today, it's from New Zealand. The bonito with grated mountain wasabi from Kesennuma was flavorful. I left the sake selection to the chef, and was surprised to be served a rare "Higan Uchi Mizu" drink. The firm texture and sweetness of the sea bream from Akashi was top-notch. The sea urchin tasting included horse dung sea urchin from Miyagi, Nemuro, and Russian purple sea urchin from Miyagi, Tenjima Island, and Rebun Island. The purple sea urchin from Tenjima Island and Rebun Island was exquisite. The tuna sashimi was not marinated, allowing the true flavor of the tuna to shine through. The nodoguro was of superior quality with perfect fat content. The salmon roe was not marinated, allowing the true taste and texture to be enjoyed. It was a shame that I couldn't eat more until the next preparation. The marinated medium-fatty tuna had a delightful fat content. The soft and high-quality shinko (baby sardines) had a perfect texture without any toughness. The meal continued with a steamed egg custard with snow crab, fatty tuna, and conger eel. The selection of sake and the pairing with the dishes were excellent. The white wine GYOTAKU I tried was also good. I definitely want to visit again.

When we arrived, it was late and we were the only group there. The sushi pieces were small, so you can eat them quickly. However, they were so small that it was hard to really taste the flavors. There wasn't anything that stood out in terms of value for money, so it was a bit underwhelming. We ordered a sake tasting without any explanation, but it was delicious so it was fine. The restaurant itself is stylish and has a nice atmosphere.

I had the 15,000 yen lunch course with non-alcoholic beer, which came to a total of 17,300 yen. Although I have 2-3 regular spots in Ginza, I suddenly felt like eating sushi and decided to try this place on a whim. There were no other customers at first, but later 4 more people arrived. The good points were that the fish was fairly fresh, and we also got 3-4 appetizers which made it enjoyable to drink from lunchtime. They offer a variety of sea urchin options, including saltwater, purple, and short-spined sea urchin, which is great for sea urchin enthusiasts. One thing different from my usual spot was that the fish was already cut in large quantities and there was a lot of grated wasabi available. Surprisingly, there were no warm dishes like grilled fish or eel served. For the price, it would have been nice to have those included. The course portion was on the smaller side. It seems like the dinner menu may be different. Well, sushi restaurants vary. Lunch options start from 5,000 yen.

I visited Sushi Aomi Ginza store with a rating of 3.35 on Tabelog. It is located in Ginza on the 4th floor of a mixed-use building, which is a great location. The interior has an L-shaped counter seat and 3 private rooms. The atmosphere is peaceful with the sound of artificial waterfalls in the background. I had the opportunity to try the "9 kinds of sea urchin tasting" in Ginza, which was visually impressive and intriguing. The menu included various sushi items, clam broth, pickled herring, medium fatty tuna, squid, horse mackerel, yellowtail, sea urchin tasting, squid, grilled salmon, and more. The taste, atmosphere, and overall experience were wonderful. Despite the lower rating on Tabelog, the restaurant was filled with Asian foreigners, which may have affected the rating. The restaurant is easy to reserve, offers great food at a reasonable price, and is a hidden gem. The sea urchin tasting was particularly good, and I would definitely consider revisiting this excellent restaurant.

This sushi restaurant is known for serving traditional Edo-style sushi based on natural seafood from the nearby sea. While the restaurant is famous in Shinjuku, it has expanded to Ginza, where it is popular for its "uni tasting set" featuring 9 different types of sea urchin. Many people enjoy comparing and posting about the different varieties of uni on Instagram, leading to a growing trend of uni-focused sushi restaurants. However, I personally didn't want to try all 9 types of uni, so I opted for a course priced at just under 20,000 yen. Despite being the only customers at the counter, we were initially seated right next to another group, which was disappointing. After requesting a different table, we were moved and the meal began. The meal included a variety of appetizers, such as herring roe, clam soup, shirako, simmered octopus, chawanmushi, and grilled yellowtail, as well as over 10 pieces of nigiri sushi, including medium fatty tuna, firefly squid, spot prawn, kohada, red snapper, fatty tuna, marinated tuna, sea urchin, eel, and tamago. The meal also included a sushi roll, red miso soup, and a dessert. The herring roe appetizer, marinated tuna nigiri, and hot red miso soup were particularly delicious. Despite being located in Ginza, the restaurant offers reasonably priced menus to attract a younger crowd. The head chef has a likable personality, striking a good balance between being friendly and reserved.

I was invited by a friend to enjoy a night out at a trendy sushi restaurant in Ginza. The chef, originally from Shinjuku, has opened a new branch in Ginza. I had previously visited the Aoyama location, so I had high expectations for this experience. The highlight of the menu is the luxurious sea urchin tasting, with 9 different varieties to try. The course consisted of a mix of sushi and small dishes, with each piece being served alternately. Some of the recommended items were the fatty tuna sushi, sea bream sushi, and seared barracuda sushi. The sea urchin tasting was a standout, featuring different types from various regions. The pairing of sea urchin with sake was expertly done, enhancing the flavors of each. Overall, the attention to detail and creativity in the dishes, as well as the warm hospitality of the chef, made for a truly enjoyable dining experience.

I came here because I heard that you can compare and eat different types of sea urchin sushi in Ginza! The location is in Ginza, a place that you must visit as a tourism ambassador. There were 9 types of sea urchin available for comparison, so I had high expectations! When I confirmed during the reservation, the course with 9 types was a bit out of my budget, so I opted for the course with 3 types of sea urchin. The interior of the restaurant had a counter where the chef prepared the sushi and a private room. It seemed like there were many young people, maybe because it's often seen on Instagram. Despite that, I was able to have a relaxing time. There was only one head chef and one server, so they seemed a bit busy. Since it was lunchtime, I just had tea this time. The course started with an appetizer platter followed by medium fatty tuna. It seems like many sushi restaurants start with tuna these days. Then, we had flounder, squid, and the highlight of the day, the sea urchin comparison! There were 3 types, and it was quite a generous portion. The sea urchin available that day were Bafun, Murasaki, and saltwater sea urchin. It's not common to find a restaurant with this many types of sea urchin. The sushi continued with bonito, sumi squid, another fatty tuna, and another sea urchin! This time, it was served in a battleship style with salmon roe, egg, and pickled gourd. It ended with a soup and dessert sushi, totaling 9 pieces of sushi. Overall, there were about 13 dishes in total, and it had a high-end Ginza price impression. Thank you for the meal.

It's a shop located not far from Ginza Station. The interior has counter seats and several private rooms. It seems to be a popular place, so reservations are probably necessary. This time we ordered the chef's course. First, we had clam soup, followed by sparkling wine. There was a good variety of alcohol available, which was nice. The clam soup warms the stomach nicely. Then we had steamed eggplant and watercress, which looked beautiful and tasted delicious. Next was the medium fatty tuna sushi. The size of the sushi was just right for me. The sushi rice was also to my liking, with a mild flavor that allowed the fish to shine. I love the texture of red snapper, so I was happy to see it on the menu. The salted and vinegared mackerel, bonito sashimi, octopus simmered in soy sauce, simmered conger eel, fried autumn salmon were all delicious. The presentation of the seasonal dishes was also pleasing. Each dish had a gentle flavor that was enjoyable. The homemade tartar sauce for the fried dish was also delicious. The fatty tuna sushi was melt-in-your-mouth. The gizzard shad sushi looked lovely. The seared sea bream sushi had a thick slice of fish with crispy skin, it was amazing. I ordered a recommended dry sake at this point. The uni tasting platter came with two types of sake for pairing. It was my first time trying a uni tasting platter, and I was surprised by how different the flavors were. It was fun to compare them and discuss with others. The crab chawanmushi was rich and tasty. The grilled yellowtail had a mild taste that paired well with sake. The fatty tuna sushi was a delight, it just melted in my mouth. The uni gunkan was a pleasant surprise. The shrimp was large and had a nice texture. The conger eel had a gentle flavor, and the black sugar tamagoyaki had a unique taste. The sweetened gourd strips had a nostalgic sweet and savory flavor. For dessert, we had walnut pudding. It was also homemade and the walnut and sweet sauce combination was irresistible. The chef, who was probably behind the counter, had a casual approach to customer service, making it easy for those who are not comfortable with formal settings. If you're in Ginza, it's a great way to spend an enjoyable time. I definitely want to come back to this place. Sushi reviews always end up being long, haha.

A sushi restaurant located just a short walk from Ginza Station! The interior is very clean with a spacious yet cozy atmosphere, and I was surprised to see a small garden-like area with flowing water inside! There were also private rooms separated by partitions. The atmosphere is bright yet calm. We had a full course starting with chutoro, engawa, kohada, akami zuke, kuruma ebi, anago, and more! But the most distinctive feature was the sea urchin! They offer three types of uni from different regions - Bafun uni, Murasaki uni, and Shiozuke uni. What's more, they also provide unique sake pairings for each type! I personally love the creamy Shiozuke uni, but the light and fluffy Bafun uni from Rebun was also delicious, especially when paired with Kuro Ryu, a premium sake made with sake yeast in the brewing water, which has a rich sweetness but is easy to drink! I've never eaten so much uni for such a long time before! (laughs) My favorites were the uni, otoro, ebi, fluffy anago, and the special tamagoyaki and unique way of eating kanpyo at the end! It was a truly enjoyable sushi dining experience where I felt it was worth visiting! Thank you for the meal!

Surprise birthday party for a friend who loves sea urchin. We started with a toast of beer to celebrate our reunion. After the beer toast, we ordered some sake. The Yamamoto Dosan Junmai sake was described as extra spicy and super dry, but it had a nice balance of sweetness and refreshing taste. It had a sharp finish that made it easy to drink. The appetizer was eggplant ohitashi. The sushi platter included medium fatty tuna, striped jack, and sea bream. The assorted appetizers were beautifully presented and each dish was carefully crafted. The seared salmon cutlet with tartar sauce and pickled vegetables were delicious. The sashimi included bonito tataki with a mild soy sauce dressing. The pumpkin simmered dish was comforting and tasty. The sushi was well-prepared and the pickled ginger was not too overpowering. The Sandoku 2021 Yamadanishiki sake had a crisp sound when poured into the cup and had a floral aroma. The sushi included marinated tuna, baby squid, and golden snapper. The highlight of the meal was the 9 kinds of sea urchin assortment, which the friend was extremely excited about. They all tasted delicious, with the buffoon sea urchin being the favorite. The Inedit Spanish beer had a smoky and spicy aroma with a smooth taste. The Iwai Tradition Junmai Hiyaoroshi sake from Ehime Prefecture was served, as well as Nikka Selection highball and 18-year-old Chivas highball. The grilled dish was sautéed tilefish. The sushi included fatty tuna, sea urchin gunkan, eel, shrimp, and dried gourd hand roll. The soup was a fish head miso soup. The meal ended with a walnut pudding dessert. Overall, it was a delightful dining experience where we could enjoy our food and drinks at our own pace without feeling rushed. The friend was also very satisfied. Thank you for the wonderful meal.

Bottle Beer ☆ Ichiban Shibori 770 yen Highball ☆ Premium Whiskey (Choose from Yamazaki Highball (Taketsuru Yoichi Yamazaki, etc.) 1320 yen Premium Japanese Sake ☆ Shizuoka Isomiman Seishun Yamadanishiki 3,300 yen (one cup) Fruity and easy to drink ☆ Gotta's Japanese Tea Special Gyokuro 2,200 yen (glass) Bitterness ☆ Ginjo Tea Talmiz Brown 2,200 yen (glass) Light ☆ Powdered Tea Gari ☆ Sweet and sour delicious nigiri ☆ Tuna medium fatty tuna melting deliciousness ☆ Clam soup stock, the best dashi sweet and deep clam soup ☆ Corn suri creamy nigiri ☆ Matsukawa Karei's kombu shime kombu flavor is good ☆ Shimaaji not too fatty and delicious ☆ Kue salt and sudachi to enjoy meaty and satisfying Hachisun ☆ Homemade salted fish roe This is delicious and goes well with sake ☆ Nasu's simmered frozen cucumber and eel vinegar refreshing and delicious ☆ Itoyoridai's kombu shime thick and felt the sweetness of kombu ☆ Katsuo's pickled tataki soft unlike tataki ☆ Octopus simmered sweet flavor becomes addictive delicious ☆ Pickled mackerel (with mustard) mustard is exquisite ☆ Shime saba delicious shime saba ☆ Nodoguro not too fatty and delicious donburi ☆ Ikura child bowl full of salmon sweetness ☆ 9 types of sea urchin to eat and compare Bafun uni Murasaki uni Saltwater uni Rebun Rebun Rebun firmly creamy creamy Rausu Aomori Yoichi salty sweet Nemuro Miyagi Nemuro mellow mellow creamy Rebun Uni is the northernmost island uni. Rausu Uni feeds on Rausu kombu Nemuro Uni maintains freshness until eaten with the same salt concentration as seawater Miyagi Murasaki Uni is delicate but has an elegant taste Aomori Uni is delicate and sweet Yoichi Uni has a refreshing sweetness Nori is nori from Ariake Sea. Sea urchin and sake pairing 2 types ☆ Tachibana Abs Japanese sake blend Abs 2009 Oak barrel aged Sherry sake Unique umami of Japanese sake ☆ Kokuryu Kijoshu Fukui Prefecture 100% Gohyakumangoku rice Kijoshu Sake Grilled dish ☆ Macro tail dish Noda-yaki Taste like steak Nigiri ☆ Macro kama Just the right amount of fat and delicious ☆ Uni (Nemuro Bafun Uni If you eat it as sushi, Bafun Uni is the best ☆ Car shrimp Prawns are plump ☆ Anago Anago is fluffy ☆ Tamago Not yellow, not too sweet and delicious ☆ Kanpyo roll Roll it yourself ☆ Miso soup Delicious exquisite fish simmered for 4 days and strained into miso soup Dessert ☆ Coffee with gold leaf Warabi mochi Chewy warabi mochi, not too sweet The owner has been in Ginza for about 5 years, a total of about 25 years. When you talk to him, he is friendly and easy to talk to.

Located about a 1-minute walk from Ginza Station B7 (Hermes). I made a reservation for the lunch course. The elevator was out of service that day, so they gave me a complimentary drink, which was very nice. It was a hot day and I was very thirsty, so I enjoyed the Oolong tea. The sushi included chu-toro, horse mackerel, flounder, squid, kanpyo roll, tuna, shrimp, and tamagoyaki. I also got to compare two types of sea urchin, Bafun uni and Murasaki uni. The Bafun uni was sweeter, and it was interesting to taste the difference. There were also appetizers like simmered tuna and simmered eggplant, totaling 4 dishes. Normally, I might want a bit more, but due to the summer heat, this amount was just right for me today.

I made a reservation for the weekend and visited the restaurant. It was a special occasion for my friend and me, so we decided to treat ourselves to sushi in Ginza! I had never had non-conveyor belt sushi in Ginza before, so I was excited as soon as I entered the restaurant. The ambiance was lovely, and since we were the first customers of the day, I took some photos. There was no background music, just the sound of flowing water, which heightened my senses. We ordered the seasonal omakase special sushi course, which included a tasting of 9 different types of sea urchin. The dishes were beautifully presented and meticulously crafted, making the dining experience enjoyable. The sea urchin was the standout for me, especially the one from Aomori. It was a rare opportunity to try so many sea urchin varieties in one meal. The course started with a beer called "Inedit" and included various dishes like clam broth, medium fatty tuna, corn potage, marinated horse mackerel, flounder, and more. Each dish was delicious, but the sea urchin tasting was the highlight for me. The meal ended with grilled beltfish, which was light and fluffy. Overall, it was a fantastic dining experience that I highly recommend, especially for special occasions.

I visited "Sushi Aomi" on this day. It is located a 5-minute walk from Ginza Station, on the 4th floor of a building on Sony Street. I was very interested in trying out 9 different types of sea urchin, so I decided to visit. The lunch course offers two options: a 10,000 yen course and a 15,000 yen course. I wanted to enjoy sea urchin, so I added the 9 types of sea urchin tasting to the 10,000 yen course. The course menu includes: - 3 appetizers - Nigiri sushi: medium fatty tuna, thread-sail filefish, Japanese horse mackerel, Matsukawa flounder, white squid, marinated tuna, whitebait, shrimp, rolled egg, kampyo - 9 types of sea urchin tasting - Miso soup - Dessert All the dishes were delicious, but I will highlight a few that left a strong impression. * 3 appetizers: Simmered eggplant, simmered tuna tail, and tender octopus. Each had a unique and balanced flavor profile. * Thread-sail filefish: Beautiful color with a mild and slightly fatty taste. * Japanese horse mackerel: Refreshing taste with finely chopped shiso, green onion, and ginger on top. * Rolled egg: Surprisingly black in color due to the use of black sugar, offering a sweet and rich flavor. * 9 types of sea urchin tasting: Buffon sea urchin, purple sea urchin, and saltwater sea urchin from 3 different locations. Each had a distinct taste, with the pairing of sake enhancing the experience. The sea urchin from different locations had noticeable differences in aftertaste and flavor, allowing for a unique tasting experience. It's rare to find a sushi restaurant where you can taste 9 types of sea urchin. The quality of the sushi was top-notch, and sea urchin enthusiasts should definitely visit.

Gourmet Lawyer's Food Diary [Instagram] joy_sound [Tabelog] _Chrome_ Cloud sea urchin sea urchin sea urchin! Reasonably priced sushi in Ginza! The access is also good. Visited Aomi in Ginza. It is located about 30 seconds from Ginza Hermes, so the access is good. Today, I had the seasonal chef's choice sushi course (18,000 yen) with an additional sea urchin tasting! Paired with sake to accompany the sea urchin. Sinful... 3 types of sea urchin from different regions! 3x3 for a total of 9 types! The plate filled with sea urchin is impressive! There were various appetizers to enjoy, and the portions were generous! I'm full. The 6 kinds of appetizers were also good! The head chef was friendly and it was a comfortable atmosphere! There are also private rooms! There was a waterfall inside the restaurant. The dishes I had are as follows: Clam soup stock with shijimi, medium fatty tuna with kelp, horse mackerel, flounder, 6 kinds of appetizers platter, simmered eggplant, maguro tuna simmered in tomato sauce, tender octopus, sea urchin with mullet roe and mustard blend, golden eye snapper, salmon roe, 9 types of sea urchin tasting, salt-grilled hairtail, fatty tuna, sea urchin, shrimp, conger eel, tamagoyaki with black sugar, fish bone soup with dried gourd, zunda and shiratama dumplings. Thank you for the feast!

I went to "Seikai" because I was in the mood for delicious sushi. They had a comparison of three different types of rich sea urchin. The portion was generous, but it was not that great. The sashimi and sushi were repetitive. It was a disappointment after a long time. Ginza is a special place. I enjoyed the meal. Thank you.

Those who live in Kabukicho, Shinjuku-ku, always recommend Sushi Aome on Kotakibashi Street in Seibu Shinjuku and Sushi Sawa in Kabukicho. The reasons vary, but the luxury cars lined up in front of Sawa, or the women in the neon streets chatting with accompanying guests before heading to Aome, all contribute to the authentic taste and atmosphere they offer. In Shinjuku Station's southeast exit, there's Takumi Makoto, while those staying at the Washington Hotel or Park Hyatt near the Tokyo Metropolitan Government Building go to Sushi Iwase. In front of Shinjuku Gyoen, there's Takumi Hiroshi. All of them are excellent choices. I heard that Sushi Aome from Ginza opened a branch in Omotesando, and finally had the chance to visit. The atmosphere was warm and friendly, with a stunning selection of 9 different kinds of sea urchin to try. The staff was also very kind. The menu I had is listed below: - Sea urchin 9 types tasting course (¥25,000) - Various nigiri sushi - Vinegared firefly squid - Nigiri sushi of golden eye snapper, medium fatty tuna, bigfin reef squid, horse mackerel, gizzard shad, and geoduck clam - Abalone appetizer - Sea urchin and caviar on red vinegar rice in a rice cake - Torched fatty tuna nigiri - Conger eel nigiri - Red miso soup - Homemade mullet roe nigiri with red vinegar - Dessert When the COVID-19 pandemic began, Sushi Aome's chirashi sushi became a sensation in the luxury tower apartments in Nishi-Shinjuku through UberEats. Perhaps there were 50 to 100 bento boxes ordered for takeout each day. In Ginza-Nihonbashi, it was "Have you tried Sugiya's chirashi sushi?" but in Shinjuku, it became "Have you tried Aome's chirashi sushi?" as the default conversation topic. To be able to enjoy Sushi Aome in a prime location in Ginza was a delightful surprise. It was delicious. Thank you for the wonderful meal.

Located a 2-minute walk from Ginza Station on the Tokyo Metro Marunouchi Line, this restaurant is on the 4th floor of a mixed-use building in Ginza. They offer authentic Edomae sushi for 15,000 yen, with a total of 23 items including appetizers and nigiri sushi. The chutoro, nodoguro aburi, and uni were exceptionally delicious. The omakase nigiri course includes: bonito and red snapper sashimi, clam soup, chutoro, red snapper, horse mackerel, seasonal four-item assortment (firefly squid, yam, karasumi, etc.), marinated tuna, mackerel, nodoguro aburi, seasonal grilled dish (silver cod and clams), ikura rice bowl, otoro, shrimp, bamboo shoot simmered dish, uni, anago, tamago, torotaku, kanpyo maki, clam soup, and black honey pudding. Don't miss this opportunity to enjoy high-quality Edomae sushi in Ginza at a reasonable price. Instagram ID: kuidaore.8.