At first glance, the shop seemed intimidating, but the master's demeanor was very welcoming and I didn't feel uncomfortable at all. I had the chef's choice sushi, and the sushi served was exactly as shown in the photos. We also received a red miso soup halfway through. It was a very satisfying experience. I plan to visit again.

Hidden gem. The quality of the sushi here is not like the typical town sushi. The selection of fish is surprisingly good. The sushi rice is made smaller in size. The fish is cut into small pieces as well. The sushi is excellent. And the prices are surprisingly cheap. I don't drink alcohol, so for lunch, it's about one-tenth the price of a typical sushi restaurant in Ginza, and for dinner, it's about one-third. Although it's called a hidden gem, many people around me know about it, so it might be somewhat famous among sushi lovers.

It seems like there is no menu, you just tell them your budget and they will prepare various dishes for you. Every dish is delicious. I only ordered a small amount of sushi, but even that was excellent.

The sushi was delicious, but not only that, the appetizers for the drinks were also tasty. I asked for the chef's choice and as a wine lover, I was satisfied along with my husband who only drinks sake. The lineup was perfect for both of us.

Delicious, lovely, definitely want to go again.

I didn't know there was such a wonderful sushi restaurant near the local university, and my mother who went with me said the same. We had passed by the shop many times before, but it seemed intimidating and hard to enter. This time, we found the restaurant by chance on Tabelog, and based on other people's reviews, we made a reservation for lunch. When we opened the black double doors, we were surprised to see a spacious counter and the owner greeted us warmly. The lunch course was omakase for about 2,800 yen, and it was incredibly delicious. The owner's care in making the sushi enhanced the flavor even more. In addition to the course, we tried the recommended "koshiba no shako" and had a very satisfying lunch. The cost performance is good, and we will definitely go back again. Everyone should try this affordable and great sushi restaurant near the local university.

I heard that you can have a cheap lunch at a slightly expensive sushi restaurant, so I decided to check it out. It's about a 5-6 minute walk from the Todoroki-dai-mae station. The restaurant looks a bit intimidating from the outside. Inside, there are a few tables for 6 people near the entrance, and a 10-seat counter further back. I was seated at the counter in front of the chef. I arrived at noon and it was not crowded, but by the time I left, it was full. They offer a lunch set for 2800 yen which includes miso soup, sushi, and ice cream. I ordered that set. First, they served me fatty tuna and slightly fatty tuna, both looking like fatty tuna. As cliché as it sounds, it melted in my mouth. The fat was sweet and it was just delicious. The chef mentioned that a similar fatty tuna in Ginza would cost 3000 yen per piece. A few days later, I saw on TV that the same fatty tuna in Ginza costs 3150 yen per piece. So, this lunch set was really a great deal. They also served sweet shrimp, white fish (I forgot the name), and squid, all of which were delicious. Then came salmon roe and sea urchin. The salmon roe had a rich flavor, and the sea urchin had no fishy taste at all. They were both excellent. Finally, they served simmered conger eel, which was so tender that we were advised to eat it with a plate. It was incredibly soft. The set also included egg, cucumber roll, plum and shiso roll, and green tea ice cream for 2800 yen. I was already full, but I couldn't leave without trying the gizzard shad and cured mackerel, which were both delicious with their fatty texture. It was a sushi restaurant that kept me satisfied until the end. I would love to visit again soon.

Theme: Japanese Cuisine Date: 2011-01-22 Time: 15:30:03 Sushi "Sushikan" at Todoroki University - Appetizer Edition This may be the first sushi restaurant I introduce to you. I used to visit this sushi restaurant quite often when I lived in Kakinokizaka. It is located on the way from Meguro to Jiyugaoka, just turn left at the Todoroki University intersection and you will find it after a short walk. The owner is known for displaying many photos, but today I have even more photos for you, so I will divide them into appetizers and nigiri sections. Here is the entrance to the restaurant. I visited for lunch today, but of course, I didn't have the lunch set, I just ordered omakase. This is the owner, Mr. Egashira. I have been a customer since his son was young. The first dish today is Aomori's cod. Cod is in season now and is a delicious white fish. It swims at a depth of 200-300 meters, and it is usually caught with a heavy sinker and a rig with about 5 hooks baited with squid. The white meat may seem a bit moist, but it is sweet and tastes great with ponzu sauce. Next is the buri from Himi Port. It is served with grated ponzu and wasabi for a light and tasty flavor. Buri is a fish known for its success in life stages, changing names from Wakashi in early summer, Inada after a certain period, and finally Warasa in autumn. Warasa is particularly delicious and popular for its strong taste. This is Ankimo, made from monkfish liver, steamed and served. It is delicious and best enjoyed at a sushi restaurant. This is grilled tuna, lightly seared to bring out its flavors. It is not commonly found at sushi restaurants. Grilled conger eel liver is next. It is rich and flavorful, and my wife enjoyed it. The white roe of the cod I had earlier is served next. The male cod's roe is in season now and is a delicacy with a creamy texture. This is a dish of simmered Shinjito greens. The next dish is the collar of tuna. It has a strong flavor due to its high fat content, so it is not suitable for large portions. Then there are oysters from Sajima. I didn't know that oysters were also harvested in Miura Peninsula. Look at this splendid spear squid. It is alive, and its translucent amber-colored flesh is beautiful. The texture is tender and slightly sweet, different from dried squid. When fishing, spear squid is more easily caught than dried squid, and its liver is particularly delicious for making salted squid. The liver of dried squid is unmatched in taste and size. The freshness of the liver immediately salted into salted squid is exceptional. The color of salted squid liver is different from that of aged squid liver, which darkens over time. A little grated yuzu on top makes it even more delicious. The next dish is large scallops grilled with a slightly rare center, which is very tasty. Then there is chawanmushi (savory egg custard). It seems like there are quite a few dishes coming out. After this, there will be nigiri sushi. My stomach is quite full now, but there's more to come...

This is not the kind of place you can casually drop into, but among the many sushi restaurants near Tokyo Metropolitan University, this one is particularly recommended. First of all, the meticulousness of their work gives you a sense of satisfaction for paying a high price for a meal. You can feel the tension even in the shrimp nigiri photo, can't you? The staff at this attentive restaurant are welcoming and gladly answer questions, even for someone like me. The restaurant itself is welcoming and not overly fancy, with a warm entrance. I enjoy both conveyor belt sushi and high-end sushi restaurants, but this is a place I would save for a special occasion. It's a place you can't visit often, so the anticipation builds. If you're looking for delicious sushi, why not give it a try?

Today, I decided to visit the branch of Sushikan in Musashi Shinjo that I used last week. The restaurant is located along the road, about a 7-minute walk from Tokyu Toyoko Line Todai University Station. It is a 2-story wooden building with a traditional Japanese style, and a blue noren curtain was hanging at the entrance. When I opened the sliding door and entered the restaurant, I saw around 30 seats including counter seats and table seats, and there seemed to be tatami seats on the second floor. There was only one male customer who seemed to be a regular customer. Inside the counter, there was a master chef in his mid-30s and two young apprentices serving customers, while the owner was in charge of the cashier. The menu did not have as many options as the main branch, offering only nigiri and chirashi, along with drinks like draft beer, sours, and sake. I ordered nigiri and a lemon sour, just like last time. This time, since I sat at the counter, the master chef personally placed each piece of sushi on a bamboo leaf plate. The nigiri included 9 pieces, such as medium fatty tuna, flounder, squid, seared fatty tuna, sea urchin, salmon roe, conger eel, sweet shrimp, egg, and 6 pieces of tekka maki. I also ordered additional gizzard shad later. The taste was similar to the main branch, with perfectly balanced rice and toppings that melted in your mouth. The seasonal nigiri had a robust flavor, and overall, the quality seemed even better than the main branch. The atmosphere was brighter and more welcoming than the main branch, making it appealing to female customers as well. As a traditional sushi restaurant in the Ginza area, they focused on authentic Edomae sushi, attracting regular customers who are sushi enthusiasts. The master chef, who seemed to be in his prime, not only showcased his skills but also had excellent customer service. The restaurant is a bit far from the nearest station, so I may not be able to visit anytime, but I would like to come back occasionally, just like the main branch.

When I arrived at the reserved time, I was told that the restaurant was full and had to wait at the table for about 15 minutes. Since it was my first time at this restaurant, I patiently waited. The sushi was fresh and delicious, with a good selection of seasonal items. However, there were limited varieties, so sometimes I couldn't get the type of sushi I wanted if it wasn't in season. The medium fatty tuna and fatty tuna were particularly delicious. The lean tuna seemed to be popular as it was almost sold out by 8 o'clock. I had to settle for just one piece. The uni was a bit soggy, and when I asked for it as nigiri instead of gunkan, the edges were softer and more tender. Unfortunately, the soy sauce used for dipping was a bit too strong, overpowering the flavor of the sushi. I wish they would use less soy sauce or apply it more sparingly. The eel with sweet soy sauce had a strong flavor, which I thought was a shame because the eel itself was delicious. The kanpyo and wasabi roll served at the end also had a strong sweet and salty taste, masking the flavor of the kanpyo. The sushi rice was well-prepared, with small-sized nigiri and a good balance of vinegar (the rice was slightly sweet and not too strong in flavor). Overall, I think the restaurant offers good value for money and I would consider visiting again, especially since it's just a short taxi ride away.

I am a repeat customer for lunch. The dinner is too expensive for me, but I would like to try it someday. The main sushi chef told me, "It's expensive at night, we serve the same thing for lunch, so it's better to come for lunch." The lunch set is recommended. I have never met a sushi restaurant that has been praised so much. The sushi is small but top-notch, the dessert, soup, everything is perfect. The pickles served as a chopstick rest have a hint of yuzu, which is also amazing. The soy sauce is already applied to the sushi, so you don't need to dip it yourself. It's much more delicious than famous high-end sushi restaurants. It's a sure thing. The interior of the restaurant is not visible from the outside, so it may be intimidating for first-timers, but they will welcome you with a cheerful voice.

There is a famous sushi restaurant called "Sushi Kan" in Meguro, just a good distance from the Toho University station. Everything from the tuna, rice, seaweed, pickled ginger, tea, and sake is of high quality, making it a great place to take important clients. The atmosphere is elegant, and even though the restaurant is busy, you can enjoy a leisurely meal. The rice is warm and made from sun-dried rice. The tuna sushi is perfectly balanced with just the right amount of oil. The egg sushi is delicious, with a Kyoto-style taste that was a pleasant surprise. The manager recommended enjoying it like fruit. The sushi, crafted by an apprentice of the head chef who hails from near the Peace Park in Nagasaki, was exceptional. We also had a satisfying conversation. The manager mentioned his love for golf. Thank you for the wonderful meal.

Lately, I've been disappointed by the sushi restaurants I've been to, so I was craving some good sushi and decided to visit this place. The appetizer, pickled vegetables, had a great crunch and was delicious. The bonito sashimi was refreshing and tasty. I also tried the dried small horse mackerel and medium fatty tuna, all of which were delicious. I had a variety of nigiri sushi, and they were all tasty. The ingredients were so fresh and delicious that I couldn't help but be impressed. The highlight is their dedication to using natural ingredients, which made me appreciate the true taste of fish that we often forget in this era dominated by farmed fish. I'm not a sushi connoisseur, but even I can tell the difference when I come here. The best thing about this place is that the ingredients are high-quality, the restaurant is clean, but the atmosphere is down-to-earth. It's a welcoming place where even families with children can feel comfortable. They even make smaller nigiri for kids and are very friendly and accommodating. Sometimes sushi restaurants in residential areas can feel unwelcoming to newcomers, but the staff here are friendly and approachable, so you don't have to worry about that. The prices are a bit high, but considering the freshness and unique dishes that you can't find elsewhere, it's worth it. I recommend this place to those who have kids but want to treat their spouse once in a while. They could expand their selection of drinks a bit more.