Located in a back alley in Yotsuya, "Kouraku Sushi Yasuhide" is a popular sushi restaurant run by the hospitable second-generation owner, Yasuhide Watanuki. He has steered the restaurant from a local sushi shop to a high-end establishment, now with a six-month waiting list. Yasuhide excels in sourcing unique ingredients from all over Japan, not just from Tsukiji. On this particular day, the omakase course featured Gas Shrimp from Kanazawa, a rare delicacy known for its sweet and succulent meat. Additionally, there was a special treat of two types of purple sea urchin from Hatate and Azawa, as well as red sea urchin from Karatsu. The sea urchin was served in a unique style, either as nigiri with seaweed on the side or in a shell with risotto. The restaurant prides itself on using seasonal and delicious ingredients, with specialty items like crab varying depending on the time of year. They offer private rooms that are child-friendly, making it a great option for family gatherings or business entertaining. Overall, the omakase course included a variety of dishes such as abalone, fatty tuna, and sea bream, along with sake pairings, providing a delightful culinary experience. Total cost: ¥31,600.

This day, out of 8 people, 7 were regular customers and the other was an elderly man from Tendo City who had been calling Yasuhide-san for a week just to come. He left very satisfied. From November, Yasuhide-san's popular crab season will begin, but reservations are already full. I finally managed to secure a spot in May. The staff has increased, with 3 men and 1 woman. Despite the shortage of staff, Yasuhide-san is able to gather so many people. The dishes on this day were as follows: - Sushi other than sushi - Sushi - Ikura: gentle seasoning, delicious shari - Hirame, Makogarei sashimi: aged for 3 days, full of flavor - Hirame no Engawa: sweet fatty - Katsuo: melts, aged and broken down with salt curing, goes well with onion sauce - Katsuo - Corn surinagashi - Steamed abalone: steamed for 9 hours, natural flavor, no seasoning - Abalone liver rice - Anago no Shiro-yaki: simple and delicious, straight taste of the ingredients - Ankimo: not too sweet - Mozuku - Pickled Oma maguro shari - Chu-toro - O-toro - Kohada: the shari changes from here - Shin-ika - Ginger chawanmushi: warms the body, makes you sweat - Bafun uni from Hokkaido - Shin-ika no shitashi - Sawara no warayaki - Eggplant - Akabafun uni: buttery, considered the phantom uni as 5 ovaries don't come together - Kuruma ebi - Tekka maki - Oshiruko: Anago

I was invited to visit a shop located in a quiet residential area in Yotsuya for the first time. As it was summer, they served sea urchin as a specialty, which was a surprise as I received 3 pieces. Each one was top quality and the presentation was varied and enjoyable. The giant abalone was exquisite, and the fatty tuna was served in 2 pieces, making it a very satisfying course. The appetizers and sushi, served with unique approaches, were all excellent. The chef's originality shone through in this classical Edo-style experience. The atmosphere was very friendly and enjoyable, so I hope to visit again. Here is what I had that day: Ikura, Meitaigai, nodoguro, grated corn, bonito (sushi), seaweed, abalone, abalone liver, swordfish, chawanmushi, boiled geoduck, tamago, miso soup, ice cream, akami, otoro, shinko, shinko ika, sea urchin, horse mackerel, horse mackerel with purple sea urchin, shrimp, red sea urchin, golden-eye snapper, toro maki, anago.

I made a reservation at 6:00 pm and arrived on time. There were 9 people that day, but by 6:00 pm, we were down to 5 people, so we started slowly. Uni is currently in its peak season. Each uni had a rich and sweet taste, which was amazing. The sushi rice was also to my liking. The head chef is always eager to learn, so he often changes the sushi rice, but I asked him not to change it anymore, and he chuckled. The dishes we had that day were as follows: - Other dishes: - Sushi: - Sake: - Sea bream: rich in flavor - Giant clam: meaty - Trout roe in miso: slightly sweet - Pacific saury rice bowl: delicious - Bonito: nice smoky flavor - Steamed abalone for 8 hours with a gentle liver sauce - Abalone beak on a spoon, a rare delicacy - Ankimo: unfortunately not the best - Pickled fish: best fit with Oma rice - Fatty tuna - Salmon skin: tangy seasoning - Purple sea urchin risotto - Shinko: young snapper - Purple sea urchin from Hokkaido: sweet and deep - Horse mackerel - Red sea urchin: the best, top of the day - Botan shrimp - Smoked golden eye snapper: sweet and delicious - Clams: sweet claws - Clam broth - Specialty: Tuna and sea grapes roll - Conger eel: of course, fluffy - Matcha monaka

Located in the middle of Yotsuya and Yotsuya-Sanchome, a hidden gem just a 6-minute walk from JR Yotsuya Station and Tokyo Metro Marunouchi Line Yotsuya-Sanchome Station. The entrance to this residential house is a bit hard to find, but there is a sign. The owner is a well-known figure who often appears on JobTune. Starting with Kanazawa's Higedako, the meal includes Akashi-produced Madai sashimi, followed by Ishigaki clams. The Ishigaki clams are a summer delicacy, sweet and enjoyable in texture. The abalone from Boso Obara in Chiba Prefecture was outstanding, a large 750g abalone that was tender and truly delicious. The liver was also plentiful. The leftover liver was mixed with rice, which was also delicious. We also tried the abalone's beak, which was crunchy and a first-time experience. The Tachiuo bowl was perfectly grilled and delicious. The Ankimo, a paste-like dish made with Nara pickled watermelon, was paired with Hinotori from Shinsei Shuzo. This sweet sake pairs well with the Ankimo, creating an eternal loop of deliciousness. Adding wasabi changes the flavor and makes it even more delicious. The Amadai from Ehime Prefecture had a crispy skin prepared in the Matsukawa style, offering a delightful crunchy texture. The nigiri sushi starts with Oma tuna, starting with marinated tuna. Today's Oma tuna weighed 122.4 kg, and despite it not being the best season for taste due to spawning, we were lucky to have a delicious one. The Otoro was also delicious, making the mouth happy. The palate was refreshed with the refreshing Kohada. The lineup included Iwate Uni in shell, Okujiri Murasaki Uni, and Karatsu Akagani. The three kinds of Uni were served in a risotto with ginger chawanmushi in between. The Uni in shell was plentiful, with the addition of tobiko for a popping texture, making it delicious. The combination of the three kinds of Uni was incredibly rich! So delicious! The Shinko was also incredibly delicious. The Murasaki Uni and Karatsu Akagani nigiri were served consecutively, a delight for Uni lovers. Summer Aji, smoked Kinmedai, and Hamaguri followed. The clam broth was also excellent. The famous Tekkamaki was as big as a futomaki roll, filled with sea grapes, medium fatty tuna, and toro tartare, and was dangerously delicious. The Anago was fluffy as well. Everything was delicious. It was an amazing restaurant.

Sushi restaurant located in Yotsuya, established in 1970 as a long-standing establishment. The predecessor was "Yotsuya Koraku Sushi" run by the current owner, Mr. Yasunobu Watanuki's father. In 2011, Mr. Yasunobu took over the shop and changed the name to "Koraku Sushi Yasushu," transitioning from a local sushi shop to a high-end sushi style restaurant. The owner has appeared on TV shows like "Job Tune" and is quite popular. The location is a 6-minute walk from Yotsuya Station or Yotsuya-Sanchome Station. The one-story house in a residential alley serves as the store, with a discreet sign resembling a nameplate, creating a hidden gem atmosphere. Upon entering the entrance, there is a unique hidden door that appears to be a wall. The seating consists of an L-shaped counter with 8 seats and private rooms. Since it is run by a family (the landlady is the mother), the warm and cozy atmosphere makes it comfortable. Today, I ordered the "Summer Special Course with Uni" (starting from 26,200 yen). Three types of Uni were served: from Iwate, Hokkaido, and Karatsu. All of them were smooth, sweet, and incredibly delicious.

Yasushi Hide, a hidden gem of a restaurant in a residential area with many stray cats in Yotsuya. It's located in a hard-to-find spot, and even when you open the door, the entrance is not immediately obvious. The chef's playful spirit is evident from the start, making the experience fun and exciting. Once you find the hidden door and step inside, you'll find an elegant L-shaped white wood counter with 8 seats. It's quite a contrast and makes you want to bring someone along to share the experience. This is a sushi restaurant that Bananaman's Himura often visits and has praised for its delicious food, so I was curious and visited for the first time. The chef is a well-known figure who has appeared on TV shows, and his friendly and attentive service without any strange customer teasing is very likable. The atmosphere is very welcoming. In this bright atmosphere, the incredibly delicious appetizers kick off the meal and accelerate the drinking. The menu includes a variety of drinks with clear pricing. The chef's commitment to quality is evident in the sushi as well. He even goes fishing himself for ingredients. In the summer, they offer a course with plenty of sea urchin. Surprisingly, the chef is not a fan of sea urchin or shellfish. However, the sea urchin risotto he confidently serves is the best I've ever had. Naturally, I made a reservation for my next visit before leaving. I can see myself becoming a regular here. Below is the course menu: Summer Omakase Course ¥26,200 (tax included) - Chrysanthemum Greens - Red Sea Bream - Ishigaki Clam - Beltfish Bowl with Chopped Pecorino - Bonito Grilled Over Straw - Black Abalone with Liver Sauce - Abalone Beak - Liver Sauce and Shari - Sea Urchin - Sweet Snapper Matsukasa Grilled - Mozuku Vinegar - Lean Tuna - Kohada - Chawanmushi with Shishamo - Boiled Clams - Squeezed Greens with Pickled Bitter Melon - Iwate Kujiki Purple Sea Urchin and Flying Fish Roe Risotto - Horse Mackerel - Hokkaido Sea Urchin (Hatake's Uni, Maruhiro's Uni) - Botan Shrimp - Seared Golden Eye Snapper with Salt - Sea Grapes and Medium-Fatty Tuna Roll - Sweet Snapper Miso Soup - Conger Eel - Matcha Cream Puff Ice Cream - Beer, 6 types of Sake, Cold Tea Cocktail Total ¥34,000

I was able to experience a delicious comparison between purple sea urchin from Iwate and Hokkaido, as well as between male and female mantis shrimp, and between raw and boiled. The mantis shrimp was particularly lucky as it was the first time it came in this week due to unstable supply. Thick scallops and abalone, which are coming into season, were also served, making the variety even more satisfying than usual. As expected, Yasuhide-san never fails to impress. Absolutely amazing.

I first came to this restaurant before it moved. It was back when they still offered cheap lunch specials. Since then, Yasu-san has devoted himself to sushi every day, turning this local sushi spot into a renowned establishment in Yotsuya. I watched him work hard through it all, and I wonder when he ever slept. It's been rewarding to see his efforts pay off in recent years. It's a bit of a hassle that reservations are hard to come by now, but it's nice to see more people getting the chance to experience his sushi.

Thank you for viewing. I visited the sushi restaurant "Korakuzushi Yasushi" which is one of the top 100 sushi restaurants on Tabelog. It is located about a 6-minute walk from Yotsuya Station or Yotsuya-sanchome Station, down a hidden alleyway. The atmosphere inside the restaurant is elegant, with a white wood L-shaped counter seating for 8 and private rooms. The service is very polite, and the friendly chef creates a comfortable atmosphere. It is a popular restaurant with reservations difficult to come by. Some of the dishes that left a strong impression on me that day were the "Firefly Squid and Paste," "Kama Toro Steak Hand Roll," "Red Clam Liver Shabu Shabu," and "Sea Grapes and Mid-Guts Thick Roll." The reasonable prices and cheerful atmosphere make it a very cozy place to dine. I would love to visit again in a different season. Thank you for the meal. Here are the dishes I had that day: "Steamed Sushi of Blackthroat Seaperch" with chopped green onions as an accent, "Kochi" aged for 4 days, "Marbled Sole and Fluke Fin," "Simmered Oysters," "Firefly Squid and Paste," "Kama Toro Steak Hand Roll" with chopped pecorino as an accent, "Oni Hisho for Refreshing the Palate," "Ankimo Paste," "Grilled Gurnard," "Mozuku Vinegar," and various nigiri sushi such as "Tuna from Nachi Katsuura, Lean Pickled," "Tuna from Nachi Katsuura, Medium Fatty," "Red Clam from Yamaguchi Ube," "Tuna from Nachi Katsuura, Large Fatty," "Aosa Seaweed Chawanmushi," "Small Fin," "Red Clam String" with sesame seeds for a good aroma, "Flathead Flounder," "Squid," "Horse Mackerel Pickled," "Buffoon Sea Urchin" with plenty of sea urchin wrapped only on the front and back, "Botan Shrimp," "Gas Shrimp," "Golden Eye Snapper" with a smoked flavor, "Conger Eel," "Red Miso Soup," "Thick Roll with Sea Grapes and Mid-Guts," "Matcha Ice Cream in a Rice Cake."

I am really full. Please forgive me, Mr. Yasuhide. Eating delicious food until my stomach is full makes me very happy, but I wonder if it's too much for me? I finally signaled to Mr. Yasuhide that I was full around the 10th piece. If I hadn't said anything, I was planning to have 2 more pieces, which is terrifying in terms of both content and quantity. I am born in January, and at the dessert stage, the apprentice Hisa skillfully wrote a message with chocolate for me. Thank you (tears). - Oyster broth is full of flavor - Sweet sea bass - Crunchy snow crab - Lightly seasoned octopus - Monkfish liver with New Politics - Lightly flavored yellowtail shabu-shabu - Meticulously arranged sea urchin - Crab - Salted fish roe with fatty tuna - Medium fatty tuna - Large fatty tuna - Skin-on sushi - Cod milt - Bigfin reef squid - Kelp crab with liver - Oyster chawanmushi - Light and delicious anglerfish - String of North Pacific giant scallop - Sweet spotted prawn - Vinegared mackerel - Sea urchin - Sweet shrimp - Eel - Tamago sushi - Grilled eel sushi - It was heavenly.

JR and Tokyo Metro lines "Yotsuya Station" is a 6-minute walk away, and Tokyo Metro Marunouchi Line "Yotsuya-Sanchome Station" is also a 6-minute walk away. Located right in the middle between Yotsuya and Yotsuya-Sanchome, this hidden gem is a single-family home in a residential area with a somewhat difficult-to-find entrance. The owner of the restaurant is a well-known figure who has recently appeared frequently on a TV show. To start, they warm your stomach with clam broth. The sashimi includes flounder, enagawa, octopus, and Echuu Bai shellfish. The Echuu Bai shellfish can only be enjoyed here and has a unique and delicious texture. The ankimo is turned into a paste with Nara pickled watermelon added. This pairs perfectly with the Hinotori sake from Shinsei Shuzo, a sweet Japanese sake that creates an endless loop of enjoyment when alternated with the ankimo. The amberjack shabu-shabu is delicious with its rich fat content. The amberjack is aged for a week before being prepared for shabu-shabu. The specialty, Matsuba crab, is a sight to behold. The generous amount of crab meat topped with crab miso is a true delight. The sweetness of the crab spreads in your mouth, followed by a burst of umami. The flavor of the crab miso is also exceptional! The nigiri sushi course begins with uni and crab on top of Matsuba crab. This needs no words to describe how delicious it is. Kanimiso bone sake is made by infusing the Matsuba crab shell into sake. The aroma of the crispy shell is delightful. What a unique way to enjoy it. Today's highlight is a 212kg bluefin tuna from Oma. The akami tuna belly, known as tenshin, is a rare cut that is close to the bone, slowly releasing its umami flavor in your mouth. The chutoro is also incredibly delicious. The richness of the flavors is truly remarkable. The third round of Oma bluefin tuna is toro. The fattiest part is the most delicious. It's a real pleasure to savor the large pieces of fish in your mouth. Kohada, shirako, and gasu shrimp nigiri follow. The amount of shirako on the shirako nigiri is impressive. It's incredibly creamy and delicious. The gasu shrimp is aged to perfection, arriving at the restaurant in the best possible condition. It's rich and full of flavor. The kawahagi bowl is also amazingly delicious. The steamed oyster chawanmushi is a first for me. The richness of the oyster creates a flavorful broth. The mackerel is incredibly rich in flavor. After a few more nigiri, the meal ends with the signature Tekkamaki. It includes akami, sea grapes, and toro tartare, and it's absolutely delicious. This place is truly amazing.

I visited the sushi restaurant "Yasuhide" in Tokyo, which is one of the top 100 sushi restaurants in Tokyo. This visit marks my completion of the Tokyo Top 100 Sushi Restaurants challenge. The restaurant is located in a quiet residential area in Yotsuya Sanchome. It has a cozy interior with an L-shaped counter and private rooms. The head chef, Yasuhide Watanuki, has inherited the restaurant from his father and has established it as a top-tier sushi restaurant. Reservations are difficult to come by, with a waiting period of over six months. The omakase course includes dishes like oyster broth, flathead fish, saury, octopus simmered to perfection, and more. The quality of the appetizers and nigiri sushi is outstanding and pairs well with Japanese sake. The standout dish is the Matsuba crab, which is steamed and grilled to enhance its flavor. The nigiri sushi, made with carefully selected ingredients, is also exceptional. The restaurant offers two types of shari (sushi rice) for different types of fish. Personal favorites include the gas shrimp and the original Tekkamaki. The overall dining experience at Yasuhide is delightful, with excellent food, ambiance, and service. It is truly a top-notch sushi restaurant worth visiting.

It was a long-awaited visit since the relocation. The head chef seemed well, and his mother was cheerful and lively, which added to the atmosphere. This time, it was crab season, so the meal took a bit longer than usual. We started with a warm-up dish. The menu included various dishes like oyster broth with hirame and kan-nuki, tender simmered octopus, amberjack sashimi, and more. The highlight was the premium Matsuba crab dishes, which were truly fantastic. The gas shrimp was also a rare treat, as it is difficult to handle and usually not available outside. The meal was well-paced and kept us engaged throughout the four hours. The chef's attention to detail and the freshness of each ingredient made it a truly satisfying experience. Thank you for the wonderful meal.

I have been looking forward to trying the crab dishes at Yasushi-san's restaurant since November. The crab sushi was excellent, and the crab meat dishes, including snow crab and king crab, were very satisfying. - Other than sushi: - Oysters in broth - Ikura (salmon roe) rice bowl - Hiratsuzuki salted fish - Bai clam with Kanazawa pickles - Ankimo (monkfish liver) is prepared with care - Mozuku seaweed - Snow crab - Matsuba crab - Sushi: - Matsuba crab sushi - Chawanmushi with greens - Sweet shrimp - Buri (yellowtail) with vinegar - Sea urchin rice bowl - Botan shrimp - Aji (horse mackerel) - Smoked mackerel - Anago (sea eel) - Other dishes: - Red miso soup - Toro (fatty tuna) roll - Monaka ice cream Yasushi-san has perfected his technique in making sushi rice, and the overall dining experience at his restaurant is excellent.

Today was a birthday celebration, and I have lost count of how many times I have visited Yasushi-san's restaurant because I always slack off on writing reviews. The chef puts a lot of effort into each dish, and each one is filled with attention to detail. Today marks the start of crab season, and the sushi made with snow crab took two hours to prepare. The combination of citrus flavor and the richness of the crab was wonderful. Yasushi-san also prides himself on sourcing fast-moving gas shrimp, which has a rich sweetness in its tender flesh. Being able to eat this in Shinjuku, Tokyo is fantastic. And then, there was the uni for the birthday celebration. It was truly amazing to have such high-quality uni prepared for me during this season. The rich sweetness of the uni surpasses that of the seasonal ones, and it slides smoothly into the body without leaving a lingering taste. It was the ultimate luxury. The birthday plate was also beautifully arranged, and I was overwhelmed with gratitude. Thank you very much for the wonderful meal!

"We visited 'Goraku Sushi Yasuhide,' which was selected for 'Tabelog Sushi TOKYO Top 100 2022.' The restaurant is located in Shinjuku, Tokyo. It is about a 6-minute walk from Yotsuya Station on the Tokyo Metro Marunouchi Line. The location is hidden and a bit hard to find. Even when you open the door, you may not know where the entrance is. It seems to be the chef's playful nature. The calm and sophisticated interior of the restaurant features a white wooden L-shaped counter with 8 seats. There are also private rooms available. From the counter, you can enjoy the chef's performance. The dishes we had this time included: - Kuze aged for 4 days - Hachibai clam - Nodoguro bowl with Pekorosu - Smoked bonito - Smoked bonito nigiri - Mozuku seaweed - Steamed abalone with liver sauce - Hojizuki - Ankimo - Shinshu matsutake mushroom soup - 194kg Otoro from Aomori Oma, served at body temperature - 194kg Otoro from Aomori Oma, served chilled - Kohada - Sumiika - Kawahagi with liver - Gas shrimp - Red sea urchin from Amakusa - Kuruma prawn - Horse mackerel - Mini ikura bowl - Red miso soup - Anago - Futomaki roll - Matcha cream puff I have included photos, but the first half was appetizers and the second half was sushi. The presentation was beautiful, and there were intricate details throughout. A brief personal impression... 'Steamed abalone with liver sauce' was incredibly tender with a rich umami flavor. The liver sauce was rich without being overpowering. Finally, the chef placed the shari (sushi rice) into the liver sauce for us to enjoy. 'Gas shrimp' was juicy and sweet. I usually eat this in Ishikawa, so I didn't expect to find it in Tokyo. They seem to have devised a way to transport it. Due to its perishable nature and rarity in the market, it is known as the 'phantom shrimp.' I never thought it would leave Ishikawa. The chef was also very enjoyable, and we were able to enjoy delicious sushi. I would definitely like to visit again. Thank you for the meal."

Houkoku Sushi Yasuhide Sushi TOKYO 2022 Top 100 Awarded Restaurant This sushi restaurant, which opened in September 2017 in Yotsuya, Tokyo, operates on a reservation-only basis and is often fully booked months in advance. They only serve dinner, with two seatings per day. Located a 6-minute walk from Yotsuya Station's No. 2 exit, the restaurant is tucked away in a quiet alley. The interior consists of an L-shaped counter with 8 seats and one private room. The menu offers only one omakase course, starting all at once. The head chef personally selects high-quality ingredients by visiting local fishing areas once a month. Among today's selected ingredients, the most impressive ones were the "Echubai shellfish" from Kanazawa and "Gas shrimp". These ingredients can only be enjoyed locally, making it a luxurious experience to have them in Tokyo. The service provided was warm and friendly, creating an enjoyable dining experience throughout. This sushi restaurant truly reflects the head chef's dedication to his craft. Thank you very much for the wonderful meal. Omakase Course ¥20,000-22,000 Appetizers: Ginkgo nuts, Cuttlefish, Echubai shellfish (from Kanazawa), Nodoguro (blackthroat seaperch) rice bowl, Bonito, Bonito nigiri, Mozuku seaweed, Steamed abalone, Abalone liver sauce with sushi rice, Ground cherry, Ankimo (monkfish liver) Soup: Matsutake mushroom rice ball from Nagano Omakase Nigiri: Otoro (tuna) from Aomori, Otoro with special sushi rice Sushi: Kohada (gizzard shad), Sumiika (Japanese flying squid), Kawahagi (thread-sail filefish), Gas shrimp (from Kanazawa) Specialty Sushi: Red sea urchin from Amakusa, Kuruma prawn, Aji (horse mackerel), Mini salmon roe rice bowl, Conger eel Maki Roll: Tuna and sea grapes Dessert: Matcha ice cream monaka Drinks: Cold green tea x2

This day started with a simultaneous start at 5:30 PM. Due to the typhoon, there were fewer fish and they were expensive, but the chef still managed to serve satisfying dishes. The staff has been stable recently, with more people, which seems to have made the chef's job easier, but he still seems to be lacking sleep due to increased work outside of the restaurant. Please take care when driving. ● Other than sushi ○ Sushi △ Alcohol ● New Ginkgo Beer is the best The ginkgo now has no bitterness and is really delicious. ● Flounder Cold, white flesh with a hint of sweetness and depth ○ Flounder Uni Sandwich Rich and creamy ● Octopus Melted in the mouth △ Overnight water-formed slightly heavy ○ Nodoguro Donburi The onion adds a touch of luxury to the bowl ● Mozuku Take a break ● Steamed Abalone So tender, almost like a drink, boiled for 7 hours ● Ankimo △ Shinsuke and forever eatable ○ New squid ● Matsutake Soup The aroma of matsutake spreads from the nose to the whole body, it's autumn ○ Pickled Maguro The special shari for tuna goes well ○ Medium fatty tuna This also goes well with the shari ○ Otoro Goes perfectly with the shari ● Salt-steamed beardfish A fish that goes well with the thick sauce ○ Tsubugai ○ Horse dung sea urchin and purple sea urchin with tobiko mini bowl The tobiko accentuates the dish ○ Red sea urchin Natural sweetness is amazing ○ Botan shrimp ○ Aji Deliciousness comes through ○ Ikura mini bowl ○ Anago The lightly sweet texture is nice ● Red miso soup ○ Toro maki with sea grapes Amazing umami ○ Matcha ice cream monaka Today's best was not the matcha ice cream monaka, but the aji. The chef continues to study and evolve daily. The special shari for tuna enhances the tuna's umami, while the tuna complements the shari's umami, it was excellent. Reservations have become difficult to get lately, needing to be made months in advance. I love it, but I don't want it to become too popular.

I visited this restaurant for the first time at a private party with friends. The various sushi dishes were delicious. It was a high level of happiness. It was worth paying this price for the quality. Also, the chef's vibe was interesting and enjoyable.

Since taking over at Koraku Sushi, Yasuhide has been evolving day by day. He has even obtained a patent for his frozen tuna marinated rice bowl. This achievement is the result of his research on tuna with the Tsukiji wholesaler "Hinaga". The tuna served at the restaurant is also sourced from Hinaga, and the established trust ensures that high-quality tuna is always delivered. The sushi prepared here is beautifully crafted. The main issue is that it is becoming increasingly difficult to secure a reservation. However, this is unavoidable.