I learned about this restaurant after it received one Michelin star in the Michelin Guide Tokyo 2023. It is located on the first floor of Akasaka Residential Hotel, next to the famous unagi restaurant "Seikine." The owner, Hideki Nakajima, is a former chef at the renowned Edomae sushi restaurant "Bikiko Sushi Main Store." The omakase course starts at 38,500 yen, while the nigiri sushi course starts at 27,500 yen. I tried the nigiri course, which included dishes like tuna, squid, gizzard shad, red snapper, flounder, sea urchin, shrimp, ark shell, conger eel, and a specialty item called "tekka maki." The sushi was delicious, especially the tuna (including the famous tekka maki), red snapper, flounder, shrimp, and ark shell. The golden-eye snapper was a rare and precious find from Tanabe, with rich and tender meat. Despite the high price, the large portions left me feeling satisfied. Total cost: 28,500 yen Rating: 4.5 stars 5 stars: Would definitely revisit! 4 stars: Would revisit if given the chance 3 stars: Would consider revisiting 2 stars: Once is enough 1 star: Not worth a visit.

I visited a very delicious sushi restaurant called Edomae Sushi Ei in Akasaka. The course for appetizers and nigiri was priced at 38,500 yen, while the nigiri-only course was 27,500 yen. The head chef is a person with a great passion for sushi, but also very friendly and made the dining experience enjoyable. The appetizers were all delicious, raising expectations even before trying the nigiri. The nigiri itself was incredibly tasty and different from any Edomae sushi I had before, making it a luxurious experience. Although I didn't drink that day, they have a wide variety of sake, so I look forward to trying it next time. There were also foreign customers, and the staff who could speak English were very accommodating. The atmosphere where Japan's wonderful food culture is recognized by people from around the world made me very happy. I can't forget this sushi and would like to visit again someday. #EdomaeSushiEi #AkasakaGourmet #AkasakaSushi #AkasakaFood #RoppongiGourmet #RoppongiSushi #EdomaeSushi #Sake #SushiInstagram #Sushi #JapaneseFood #Foodie #FoodBlogger #FoodStagram #FoodPhotography #FoodPics #Delicious #HealthyFood #Tokyo #BeautifulFood #EatLife

The owner loves alcohol and most of the time the conversation ends up being about alcohol. They have never served raw fish, but if you enjoy alcohol, they will mostly serve alcohol. At the end, sushi is served, but you might be too full to enjoy it. However, it is delicious, so when you visit, be sure to try the sushi as well.

The important sushi is not shown because I was too busy eating, but what makes this place great is the Edo-style sushi, with perfectly balanced vinegared rice, topping, and soy-marinated fish. The rice is moist and perfectly complements the toppings when you put it in your mouth (soft and fluffy). I also had the Daiginjo sake from Oozeki.

Located on the 1st floor of Akasaka Residential Hotel. Had a few dishes while enjoying beer. Yes, it was delicious. The raw oysters were fresh and had no fishy smell, they paired well with the alcohol. The sushi was also delicious. You could feel the master's attention to detail in the dishes and the atmosphere. The clean and cozy counter-only interior was very pleasant. It was my first visit, but I will definitely come back again. Thank you for the meal.

Sushi restaurant in Akasaka. The clean and cozy atmosphere of the counter-only seating was pleasant. The akami, chutoro, tekka maki, and tuna were all delicious. The anago was also fluffy and tender, a rare level of deliciousness. The other appetizers were good too, but even though we didn't drink much alcohol, the bill was almost 30,000 yen, which is quite expensive. Unusually, the score doesn't match the taste.

Great storefront! Great interior! Great atmosphere! You can enjoy delicious sushi in a calm environment while receiving excellent customer service. The appetizers are also carefully prepared and very delicious. It makes you want to keep drinking!

Among many Edo-style sushi restaurants that are resting on their traditional laurels and neglecting to improve, I was reminded of the importance of dedication both as a chef and as a customer. They use both red vinegar and white vinegar depending on the topping, and pay attention to details like nikiri, tsume, and zuke. They don't even have soy sauce available, only offering salt as a condiment. The chef consulted with me about what kind of sake I like, and served me Kuro-dragon from Fukui and Ishikawa. Towards the end, they poured barrel sake directly into my glass! This is the kind of place where you drink sake straight from the glass placed on top of the trout. I was impressed. They even have a famous dish called "kurumasaka." I got so caught up in eating that I missed taking some photos.

Sushi restaurant located on the first floor of Akasaka Residential Hotel. Despite being on the first floor of the hotel, access is from outside the hotel. The chef seems to have trained at Mikaekoshi Sushi for a long time. I was served a variety of sushi including fatty tuna, lean tuna, fukko (gizzard shad), squid, kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada 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shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), kohada (gizzard shad), 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It had been a while since my last visit. I heard they recently received a Michelin one-star rating, making it harder to get a reservation. I was pleasantly surprised to find that the flavors had become even more refined and delicious than before. Despite the higher price due to the current situation, the taste was worth it.

Omakase sushi set of 13 pieces, plum wine. Total cost: 29,400 yen.

I didn't take any photos as I visited with a few people for work, but here is a brief review for reference. One of the branches of traditional Edo-style sushi is Bentenzan Miyake-ko, which led to Miyake-ko Sushi in Yanagibashi, and further down the line, Kanda's "Tsuru Hachi," Ueno's "Isshin," and now here in Akasaka, "Ei" by Hideki Nakajima. As a result, the sushi here features a high-rise, fan-shaped nigiri that resembles the bottom of a ship. In Edo-style sushi, this shape is considered beautiful. The meal started with two appetizers, boiled edamame and fresh salted squid. This was followed by simmered eggplant, fresh shirako with ponzu sauce, simmered fu, yellowtail sashimi, and more appetizers. The sake selection includes top brands like Kokuryu's "Muni," Ishidaya, and Nizaemon. However, it's risky to start with sake, so I opted for barley shochu on the rocks. The nigiri sushi included chutoro, akami, horse mackerel, sea bream, sea urchin, kohada, ark shell, simmered conger eel, tuna belly, and dried gourd, among others. Each piece was quite filling, with the traditional high-rise, slightly larger, slightly reddish vinegar rice, and a pleasant way it unraveled in the mouth. The wasabi, a large one from Izu's Masuma, was also delicious.

The owner here is a master at bringing out the best flavors of the ingredients. It was a blissful time with the exquisite recommended sake.

The seasonal fish and seasonal Japanese sake are a perfect match. I am so focused on eating that I might miss the small details, but the addition of extra tuna after finishing is a thoughtful touch. The Edo-style technique of using pickled ginger like bread to savor the liver is a unique experience.

I gave up on taking photos this time. I think one of the selling points of this restaurant is the marriage of flavors. In addition to the chef, there was an assistant this time. They are competent. It seems they are only open on Mondays, Fridays, and Sundays, but if you like sake, it might be worth aiming for.

I visited the restaurant at a late hour. The owner, who loves Japanese sake, had a variety of sake including non-intrusive sake commonly found in sushi restaurants, as well as full-bodied junmai and genshu. Their specialty karasumi and dried sea urchin paired perfectly with the sake. The sushi was excellent, but it's a place you would want to visit just for the appetizers. The rice was slightly soft, which may be a matter of preference.

This time, I enjoyed a meal that was all about 460 kilograms of tuna. It was excellent in terms of iron content, acidity, and flavor.

I finally found a sushi restaurant that I was satisfied with. It was a bit pricey at 40,000 yen for two people, but it was really good. We had the omakase sushi, and the soy sauce was already brushed on the fish so there was no need to dip it. The rice was loose but balanced well with the fresh fish. We also had some sake and beer, and considering the location in Akasaka, I think the price was reasonable. The interior of the restaurant was very clean, and we had a very enjoyable time there.

I usually go to French restaurants, so I can't really talk about the quality of sushi. However, I had some delicious sushi here. I've never been impressed by the expensive sushi at other famous restaurants, but the sushi here allows you to experience what "Edomae sushi" really is. The quality and taste are exceptional, and I think the chef's dedication to sushi is amazing. I highly recommend this place to others. I plan to visit again soon.