Tonight, I visited here again. The counter seats about 10 people and is run by a husband and wife, so it can be difficult to get a seat if the timing is off. Today, I arrived at 5 o'clock when they opened and was able to sit down! The cheerful and beautiful wife engages in light conversation, while the calm master engages in relaxed conversation, which is very soothing. The master, who was originally a sushi chef, prepares sushi for me to enjoy as a snack before leaving with 3 or 4 rolls. Before that, I have some sake and enjoy sashimi, shirako yakis, and dobin mushi as appetizers. Both dishes are prepared with care after ordering. (Oh, because the master is so laid back and the service is attentive, the dishes come out quite slowly. It might be a bit challenging for those who are only here for the meal and not drinking alcohol.) The food is delicious and the cost performance is excellent! I had a very satisfying evening today, ending with some sushi.

Early July 2019. It was my first visit since the days of the bustling Ryueru Street before the tower mansion was built. After a light meal, I finally made it to the restaurant thanks to a regular customer who had made a reservation for us. Even though we arrived at 7:00 pm, the 10-seat L-shaped counter was already full within an hour, and the regular customers who came later had to sit on auxiliary chairs. After 9:00 pm, it started to quiet down a bit, so if you walk in, your best chance would be right after they open or after 9:00 pm. But it's best to make a reservation to avoid any mistakes! The couple who used to run a sushi restaurant in Kirigaya are a perfect match, with the chef handling the cooking and the wife taking care of the drinks. The wife doesn't drink alcohol, so I assume she orders sake and other drinks from a trusted liquor store. We started with a glass of draft beer (400 yen) and a green tea highball (400 yen) for a toast! The seasonal appetizer of Ken-saki squid (summer squid) and young sprout with vinegar miso dressing were delicious. We ordered the marinated sashimi (500 yen) right away. It arrived after a short wait. The marinated sashimi here has a refined taste with no fishy smell, so even those who don't like strong flavors may enjoy it. The condiments are kept to a minimum to bring out the natural umami of the horse mackerel. It is served with seaweed to wrap it in. Of course, I wanted some ponzu sauce with it, so I asked the wife for a recommendation. Since they don't have a drink menu and the selection of sake changes daily, you can choose from a few types or ask for a recommendation. This way, you can be sure that the bottle has been opened on the same day or within a few days, ensuring freshness and no off-flavors. While having a variety of options is a selling point, the management of all these bottles is a mystery (^-^;) Both the ingredients and the alcohol need to be fresh and of good quality. We shared three different types of sake - Daisinshu, Jikon, and Kami-no-Mori (600 yen each). Then we ordered the sea squirt (500 yen). This took quite a while to arrive, but the vinegar taste was a perfect palate cleanser! We ended with a green tea highball (made by straining green tea) as a refreshing drink. During peak hours, it may be difficult to make a reservation, and the dishes may not come out in the order you requested but based on the chef's availability or the preferences of regular customers. If you understand this aspect, the atmosphere at the restaurant is very welcoming, and both the staff and customers are friendly. It's a great place for a light meal or a hearty feast. It's no wonder that many regular customers are restaurant owners themselves. Thank you for the wonderful meal.

Located a little distance away from the station, this restaurant is situated among several other eateries. I was taken here by a regular customer I happened to meet by chance. Various dishes, both listed on the menu and off-menu, were served one after another, and each one was delicious! The sake selection was also extensive, and when I mentioned my preferences, I was recommended a variety of options. I was told that they used to run a sushi restaurant before, and we finished the meal with some sushi. The restaurant will be relocating due to redevelopment near the station, so I'm glad I had the chance to visit before that happened.

When you feel like drinking sake with delicious fish dishes, open the door to "Saiichi" in Musashikoyama.

My favorite sushi restaurant in Musashi Koyama is Saito-san. The quality, cost performance, everything is perfect!‼️

This is a counter-style restaurant. It is crowded, so it is recommended to call ahead or take a chance before going. You can enjoy delicious fish and Japanese sake.

The food was delicious.

The sushi restaurant has been passed down through generations, and is now run by former head chef Kaneshiro at "Nakano-ya," which has become a popular establishment. I found this information by searching on Tabelog, and discovered that there was a previous location between this restaurant and the sushi restaurant (before the relocation). The owner used to run an izakaya near Musashi-Koyama Station in a redevelopment area, but had to move to the current location due to eviction. I made a reservation to visit and see the familiar face of the head chef. When I asked the head chef about the history, he mentioned that he closed the sushi restaurant in Kirigaya 8 years ago, and then operated his parents' "motsu-yaki" restaurant in the izakaya district near Musashi-Koyama Station for 6 years. Initially, they did not serve sushi, but due to requests from regular customers from the sushi restaurant era, they started offering sushi again 2 years ago after relocating. This explained the high quality of their "beef tendon stew" and "beef tripe stew," as experience is essential in handling and flavoring offal dishes. The drink selection included 2 glasses of draft beer, 1 glass of Hiroshima's Tenpoichi sake, 1 glass of Kumamoto's Hananoka sake, and 2 glasses of Satsuma sweet potato shochu on the rocks. The appetizers included a simmered dish of tofu, chicken meatballs, nameko mushrooms, and enoki mushrooms, as well as powdered sweet potatoes. The sashimi consisted of marinated mackerel and bonito, both of which were excellently prepared. The ankimo had a delicate and light flavor, while the specialty dish of beef tendon stew was incredibly well done (truly a taste passed down from the owner's parents). The simmered cod roe had a Kyoto-style seasoning with no overwhelming saltiness. The grilled oysters were large, rare, and juicy, making them outstanding. The sushi rolls included fatty tuna and dried gourd rolls. Despite feeling like I hadn't eaten much, I was completely full. It had been over a decade since my last visit, and the nostalgia overwhelmed me, making me want to visit more often in the future.

On March 26, 2017, I visited this popular izakaya in Musashikoyama with two friends after a long time. The restaurant used to be located in the drinking district called Ryuel in front of the station, but it moved here due to the redevelopment of Musashikoyama Station. The head chef, who used to work at a sushi restaurant, greets you with exquisite seafood dishes. However, since there are many regular customers, reservations are essential if you really want to get in. Also, the head chef is too meticulous in his work, so if you are short on time, it might be better to think twice (laughs). The best time to order is to either order everything at once as soon as you enter, or piggyback on other customers' orders by saying "I'll have that too!" It's relatively easy to get your food that way. The appetizer was a dish of nanohana (rape blossoms). It's spring indeed. The dishes we had were "Striped Jack" (600 yen)… fresh and chewy. The discerning eye of a former sushi chef really shines through. "Simmered Beef Tendon" (400 yen)… a classic. The meticulous work of finishing each order in a small pot is impressive. Sweet and savory, delicious. "Tsubugai"… a generous portion. The texture is satisfying. "Grilled Bamboo Shoots"… a spring delicacy. Tender and crunchy… the cherry blossoms will be blooming soon. The drinks we had were "Draft Beer" (400 yen), "Lemon Sour" (400 yen), and "Takumi (special junmai sake)." This place is always crowded. It's a membership system (meaning there are many regular customers), but if you gather up the courage to dive in, you'll be a member from today (laughs). The cost performance is good, and the taste is good too. Just be patient as the dishes may not come out quickly. It's a hidden gem of an izakaya in Musashikoyama.

I visited a traditional Japanese counter-style izakaya that had recently relocated due to redevelopment near the station. It was a bit of a walk from its original location next to the famous tonkatsu restaurant "Taiyo." When I entered, the sliding door creaked open and I was seated at the counter as the only customer. There were four other customers already seated, and the kitchen was being run by the husband and wife owners. I asked for a beer when I received my oshibori, and was told they only had bottled beer as they were out of draft. I tried a Super Dry bottled beer, which was surprisingly good. The appetizer was boiled potatoes, like small new potatoes. The menu was only available on a board on the wall. I ordered grilled oysters, but they weren't hot enough and I wished I had ordered them raw. When I ordered sashimi of Pacific saury, the wife asked if I wanted it grilled, but I opted for sashimi. The husband expertly filleted the fish, but the freshness was borderline. I regretted not getting it grilled. The braised beef tendon I ordered was delicious. I also had a lemon sour since they didn't seem to focus on sake. The total bill came to 2600 yen, which was cheap, but I didn't feel completely satisfied. Perhaps I need to become a regular to truly enjoy the experience.

September 30, 2016, I visited this restaurant with a friend after a long time since its opening. The place is always full of regular customers, but we were lucky to find an empty seat by the window. The interior is clean and bright, with a white wooden counter. The appetizer was simple, shirasu with grated daikon. We tried the "Beef Tendon Stew" for 400 yen, which is a soy sauce-flavored stew with a good texture and includes bone marrow for added richness. The "Satsuma Age" for 350 yen was delicious with a crispy texture and a fragrant aroma from the white shrimp on top. We also had the "Grilled Pacific Saury" for 600 yen, which was juicy and flavorful. The "Grilled Clam" for 400 yen was plump and chewy. We enjoyed drinks like draft beer, lemon sour, and sake from Shizuoka and Gifu. The chef was busy but efficient, and we learned a trick to order along with other customers to speed up the process. On December 26, 2015, I visited the restaurant with a friend after its relocation. The place used to be a hidden gem in the bustling Ryuei area near Musashi-Koyama Station, but it moved due to redevelopment. The new location is next to the popular tonkatsu restaurant "Taiyo." The atmosphere is still cozy with a touch of elegance. The appetizer was steamed potatoes with garlic soy sauce, which was a nice touch. We tried the "Salted Mackerel" for 500 yen, which was perfectly seasoned. The chef, who was a former sushi chef, did a great job with the dish. The "Beef Tendon Stew" for 400 yen was cooked with tofu in a small pot, creating a delicate and flavorful dish. The "Half-sized Yellowtail" for 300 yen was delicious but felt a bit small. We enjoyed drinks like draft beer and lemon sour. The restaurant is run by a couple, with the husband handling the cooking. Despite their meticulous work, the place gets very busy, and ordering can take time. It's not recommended for those in a hurry or large groups. The place is often full of regulars, so calling ahead before visiting is a good idea.