Nishiazabu is known for Sushi Yu, a renowned restaurant that has been around for over 20 years. The nearest station is Roppongi. Sushi Yu offers counter seats, private rooms, and a second-floor banquet hall, making it suitable for family dinners, celebrations, and gatherings. The omakase course is highly satisfying, featuring a variety of delicious sushi such as bonito, tuna, mackerel, grilled sardine, and more. The ingredients are top-notch, with a focus on rich flavors. The overall rating is 4 stars, with high marks for taste, service, and ambiance. Sushi Yu is open from 11:30 to 13:30 on weekdays (Monday to Friday) and from 17:30 to 23:30 (last order) on weekdays (Monday to Saturday). Closed on Sundays and holidays.

I visited Sushi Yu, located a little off the main street from the intersection of Nishi-Azabu. It is a traditional Japanese-style house with counter seats, private rooms, and a second-floor seating area. It is a favorite restaurant of mine, and they will be temporarily closed for renovations starting from the end of this year. The head chef, Daisuke Shimazaki, serves delicious sushi, and I always enjoy the omakase course. The ingredients are carefully selected and the preparation is meticulous, resulting in a perfect harmony of flavors. The atmosphere, pacing, and overall experience at Sushi Yu are truly exceptional. It's a great restaurant.

So, you can make a reservation at your favorite time and enjoy your meal at your own pace. Recently, many sushi restaurants have started all at once, so when you come across a restaurant that is not like that, it's a bit of a relief haha. Personally, I especially liked the otoro (fatty tuna). The rice was on the firmer side. The sushi pieces were not too big, making it easy to eat and enjoyable. The volume of the hosomaki (thin rolls) at the end is amazing ^_^ They also serve torotaku (fatty tuna with pickled radish) which will definitely fill you up ^_^

"Sushi Yu" is pronounced as "Sushi Yu" and there are two branches in Roppongi, but this review is about the unassuming long-established Edo-style sushi restaurant Sushi Yu. I visited during the height of the pandemic, and it had been about three years since my last visit, but they still remembered me. The keyword here is Michizakari. This place has only served the Gifu-based Michizakari sake since the previous generation, and they seemed excited when they found out I am a certified sake taster. While many places offer a variety of sake, the junmai ginjo Michizakari pairs perfectly with sushi. The customers are mostly regulars and visitors from overseas. The sushi was consistently delicious as always, and I thoroughly enjoyed it after a long time. Thank you for the meal. I will definitely visit again. I got so caught up in enjoying the sake and sushi that I forgot to take any photos. (laughs)

Togacchi and Sushi Isami Lunch! It had been a while since I met up with Togacchi for lunch at Sushi Isami! Yay, I was looking forward to it! Togacchi is a busy person after all. It was a light rainy day, but it added a nice atmosphere. Togacchi was driving so he had a carbonated water, and I had a sparkling drink. Bonito, it feels like spring. The oyster from Akkeshi was so plump and delicious. Grilled mackerel made me crave for some white rice. The nigiri sushi started (I wish they had given me less rice...) The shrimp was moist and tasty. The sea bream had a nice firm texture. The flounder fin was wonderfully chewy. The firefly squid was also delicious! Medium fatty tuna was amazing! The fatty tuna was a sure winner. The oyster was a bit on the rich side to balance the fat. The hirame was perfectly vinegared. The horse mackerel was delicious! The sea urchin was sweet. I love salmon roe. The simmered yellowtail was so big even though it was simmered! The conger eel was delicious! The egg with yuzu fragrance was delightful. The medium fatty tuna roll was excellent. The miso soup with trefoil and seaweed was a nice touch. I enjoyed it while taking notes. Even looking back, I still feel so satisfied with the delicious meal. I am overly full!! I will swim in the pool before heading back (I brought my swimsuit just in case haha). By the time I left, the light rain had stopped and it was bright outside. My mood was bright too!! Thank you for the wonderful meal.

I visited a sushi restaurant called "Sushi Yu" located in the back alleys of Nishi-Azabu. As I entered through the curtain, I was warmly welcomed by the bustling counter, which made me feel at ease. I started the course with a toast of sparkling wine. The course began with appetizers before the sushi, featuring seasonal delicacies. The first dish was taro and konjac, followed by a delicious dish of amberjack with radish in a clear broth. The creamy seared shirako was next, paired perfectly with sake. Then came the amberjack sashimi with plenty of wasabi. A small dish of tuna with grated yam on top was served, followed by fresh oysters - a delightful surprise at a sushi restaurant. The grilled mackerel with crispy skin and tender flesh was a treat. The sushi course started with a plump shrimp, followed by a sticky cuttlefish. The shining marinated tuna and thick fatty tuna were next. The beautifully seared fatty tuna was a rare treat, as was the kaiware kelp-wrapped fish. The oily horse mackerel and small skin were served, leading up to the classic salmon roe and awaited sea urchin. The fluffy eel was served with an elegant sauce, and the meal ended with a generous rolled omelet. Of course, miso soup was included. The restaurant was filled with foreign guests and regulars, all enjoying the friendly chef and delicious food. I left satisfied and eager to return. Thank you for the wonderful meal!

I'm so tired... I feel like I might die if I don't eat some delicious sushi! So, I decided to make a reservation and headed to the restaurant. When I called, the person on the phone had a crisp, pleasant Edo-style accent. I was looking forward to it! I often get lost around this area, but somehow managed to find my way to the restaurant. The atmosphere was great, with a mix of traditional and high-class Edo-style sushi. The counter was about 3:7 in size, and there was a raised seating area at the back, although it didn't seem to be in use at the moment. The interior had a historical feel to it, a bit cluttered but charming, and the clientele seemed to be regulars. Each group had an acrylic board in front of them, but everyone was chatting and having a good time with the master at the center. The master was very friendly and the atmosphere was very welcoming. I felt so comfortable there. I could see why the regulars loved this place. While I appreciate the trendy sushi restaurants, I realized that I really love these kinds of traditional places. The sushi rice was white but had a hint of red flavor to it. I can't really describe it, but I loved it. I tried the seasonal dishes like starry flounder and new squid, and I was completely satisfied. I will definitely come back again when the season changes!

"Sushi Yuki, a reliable choice for important occasions. They fulfilled a seemingly simple yet challenging request for 'leek sushi' perfectly. Even though it's not commonly used nowadays, they went out of their way to source it just for me, and it was delicious in both nigiri and rolls. Of course, everything else from appetizers to sushi was satisfying as always. Thank you so much."

I finally visited this place, which is close by but has a high threshold. The chef's personality and the meticulous work put into each dish really stood out. It's different from the restaurants in Roppongi with a rating of over 4.0 on Tabelog. The sake, Sanzou Mori from Gifu, was a familiar choice for me. I was very satisfied with the experience.

I visited Sushi Yuu with a rating of 3.36 on Tabelog. I have been a regular visitor to this place for almost 5 years now. The sushi by Chef Daisuke Shimazaki is always delicious, and the atmosphere, service, and hospitality make it a cozy place to dine. The restaurant is always full of regular customers, which speaks to its quality. I had dishes like yellowtail with daikon, yellowtail sashimi, monkfish liver, cod milt, salmon roe, tuna sushi, sea urchin sushi, grilled mackerel, and various tuna sushi options. The omakase course was reassuringly good, especially the squid and salmon roe. Overall, it's a great place to enjoy sushi in a pleasant atmosphere.

Sushi Sushi Yuu Today I visited this place for a meal with my company members. We had a private room, which was great because we could smoke there. We started with yellowtail sashimi, shirako (cod milt), octopus, grilled mackerel, and tuna (akami, chutoro, otoro). We also had squid, sea bream, shrimp, and sea urchin. I couldn't keep track of everything we ate due to the alcohol, but it was all delicious. It's a great place to relax and enjoy good food and drinks. #NogizakaGourmet #NogizakaSushi #SakePairing #PrivateRoomWithSmokingAllowed #SakeGoesWellWithSushi #StartingWithBeer #SweetShrimpSushi #Firm and Fresh Texture

Sushi Yu lunch meeting☆ It's been about a year since I last visited Sushi Yu!! I was really looking forward to it. This time, it was a work meeting. We hadn't seen each other for a while, so we also caught up on each other's news. We had both been keeping up with each other's lives through social media like Facebook, but it had been a while since we actually met in person. Ah, the champagne served in beautiful glasses was so delicious! I felt a bit tipsy after just one glass (laughs). The delicious dishes kept coming as we left it to the chef. The bonito with garlic was flavorful, the sautéed burdock root was refreshing, and the fatty tuna made me tear up. The flame-seared fatty tuna was even more tear-inducing (laughs). We also enjoyed sea bream, squid, lean tuna, medium fatty tuna, and the prized fatty tuna. The grated daikon radish with bonito flakes was a nice palate cleanser, and the octopus was well-massaged for tenderness. The chef mentioned that some people use a washing machine to massage octopus, but hand-massaging is still superior! I was surprised to see a large octopus hanging there (laughs). It was quite a sight. We also had horse mackerel, herring, sea urchin, and salmon roe, among other delicacies. The bowl with fragrant nori was a treat, and we even managed to finish the dessert! Once again, it was a parade of fantastic sushi. There were only two customers, making it a luxurious experience. A photo with the head chef and Togatchi! There was a request for the winter mushroom dish, which is a popular choice! Thank you very much. It was a delicious meal!

I visited Sushi Yuu with a rating of 3.36. It was my regular spring visit and the seasonal ingredients were truly representative of spring. The omakase course in the evening was a safe and reliable choice, starting from the selection of ingredients to the sushi making process. The menu included bonito, firefly squid, tuna sashimi, live oysters, dried mackerel, squid sushi, shrimp sushi, flounder sushi, bluefin tuna sushi, medium fatty tuna sushi, fatty tuna sushi, seared fatty tuna sushi, kelp-marinated young fish sushi, small skin sushi, sea urchin sushi, salmon roe battleship sushi, herring roe, clam sushi, conger eel sushi, torotaku roll, tamagoyaki, kanpei roll, and a soup with firefly squid and bonito. The seasonal ingredients like firefly squid and bonito were excellent. Sushi Yuu is known for its tuna selection, including red meat, medium fatty tuna, fatty tuna, seared fatty tuna, and kelp-marinated young fish sushi. On this day, I also got a futomaki as a souvenir. Isn't this a great restaurant?

I had a business dinner with people I work with for the first time. The restaurant had two floors, and we took off our shoes and had our meal in a private room on the second floor. We left everything from the reservation to the ordering to the regular customer who accompanied us. The meal was an omakase course, starting with sashimi, grilled dishes, simmered dishes, and then sushi. I couldn't write down everything as it was an important business meeting, but some of the dishes included scallop and amberjack marinated in tuna and yam, simmered yellowtail with daikon radish, and a variety of sushi such as shrimp, squid, tuna, fatty tuna, and sea urchin. Everything was delicious, especially the trio of tuna. The portion sizes were quite generous, and even though I usually eat a lot, I was very satisfied and full!

A hidden gem recommended by a friend, this longstanding sushi restaurant in Roppongi serves simple yet delicious sushi that allows you to truly savor the freshness of the ingredients. In addition to traditional Edo-style sushi, they also offer homemade dried fish and unique sushi with kaiware. Don't miss out on their specialty dish passed down from the previous generations at Sushi Isami.

In a quiet corner of Nishi-Azabu, I stumbled upon a traditional sushi restaurant with a long L-shaped counter. Unlike trendy decorative sushi, this place focuses on high-quality ingredients. The buri daikon dish was incredibly delicious, with a rich broth from the buri alone. After some appetizers, I moved on to the maguro trio, which was outstanding. The kaiware konbu was a refreshing end to the meal. I love the firmness of the sushi rice. Unfortunately, I didn't get to try the rolls, so I ended up taking some home. I made a reservation a month in advance, and the place was bustling with energy, with both the chef and customers clearly enjoying themselves. The quality of the clientele was excellent, making it a wonderful dining experience.

I visited Sushi Yuki with a rating of 3.33 on Tabelog. I have been a regular customer here during the summer and now in the autumn/winter season. I always visit during the changing seasons. Despite the recent sushi boom, I love the unchanged style of this place. On this day, half of the customers were foreigners. Chef Shimazaki's fluent English can be heard throughout the restaurant. Just like last time in the summer, they had fresh salmon roe, shirako, scallops, matsutake mushrooms, and more. The quality of the dishes was high, and each ingredient was showcased well. The atmosphere was warm and welcoming, and I had a truly enjoyable dining experience. It's a great restaurant in a quiet residential area of Nishi-Azabu.

I visited Sushi Yu in Nishi-Azabu with a rating of 3.33 on Tabelog. This is a reliable and reasonably priced sushi restaurant that I visit regularly. The course menu includes appetizers, grilled dishes, and sushi, accompanied by white wine and sake. The restaurant is popular among foreign tourists, especially Europeans and Russians. The omakase course consisted of various sushi, with a focus on tuna. The atmosphere is warm and welcoming, making it a great place to enjoy delicious sushi. Overall, Sushi Yu is a hidden gem that is worth visiting.

【Address】1-4-15 1F・2F, Nishi-Azabu, Minato-ku, Tokyo 【Arrival Date】Wednesday 【Seating】Reservation required 【Waiting Time】Reservation required Sushi 1. Shrimp 2. Sea Bream 3. Squid 4. Lean Tuna 5. Medium Fatty Tuna 6. Fatty Tuna 7. Seared Fatty Tuna 8. Green Onion 9. Mackerel 10. Gizzard Shad 11. Sea Urchin 12. Salmon Roe 13. Eel 14. Tamago (Egg) 15. Miso Soup 16. Roll

A hidden gem sushi restaurant in Nishi-Azabu. The sushi, crafted with care, is exquisite. Especially the homemade dried fish always makes my mouth water. If the season is right, they sometimes serve seared otoro topped with matsutake mushrooms, which is a perfect combination! By the way, I've been a regular since the owner was still around. Those times when we sat at the counter, drinking sake and enjoying sushi together were so much fun.

Togatchi and I had lunch at Sushi Yuu!!! The super delicious Karei (flounder) was amazing. We met up for lunch after a long time, it might have been around June last year when we last had lunch here. Our bad friends gathering in early summer, haha. The rain was pouring down in Nishi-Azabu. Even the sunny lady couldn't win against the rainy season... it's a blessing in disguise. We were the first customers! The tuna looked like wagyu beef! We both agreed that the sushi here is the most delicious in the world, so we ordered plenty with small shari (sushi rice). I had sparkling wine and Togatchi had beer since neither of us were driving. Thank you for taking the time for lunch! Togatchi already looked red even though he hadn't started drinking yet, maybe from golfing or I was the only one who had two drinks haha. And then the sushi arrived! Both of us strongly agreed that the sushi here is the most delicious. So we enjoyed plenty of it with small shari. The bonito was fresh and flavorful, the dried flounder under the Nishi-Azabu sun was elegant, and the engawa (fluke fin) was excellent. The shrimp and squid were classic deliciousness. We also had akami (lean tuna) and chutoro (medium fatty tuna). After enjoying the seared otoro (fatty tuna), I declared that I didn't need meat anymore haha. The kaiware konbu (seaweed salad) was refreshing and good. We savored the sardine, kohada (gizzard shad), ikura (salmon roe), and uni (sea urchin). We couldn't help but moan in delight at how tasty everything was. The anago (sea eel) was a bit strong with soy sauce, so we preferred the negitoro (minced tuna with green onions) over toro taku (fatty tuna with pickled radish). Maybe it depends on the fattiness of the tuna. The meal ended with a bowl of seaweed soup with nori (seaweed) and we were full. The chef has definitely evolved, the food was especially delicious this time. Thank you for the feast! I presented Togatchi with the evolved tensen (heavenly caterpillar fungus). Togatchi's blog ===========