On December 25th, the famous tuna master and 23-year veteran fisherman, Masahiro Takeuchi, caught the Oma No. 3 tuna. At the first auction on January 5th, he also caught the No. 1 tuna which was sold at a record-breaking price of 36.04 million yen, creating quite a buzz. Today's tuna is the No. 3 tuna from Masahiro Takeuchi's first auction. Instead of using regular rice vinegar shari typically used for other fish, they prepared a special shari made with Yoko I's Akazu Yohei red vinegar and amber-infused firm rice. This shari is designed to bring out the rich aroma and flavor of Oma tuna to the fullest. Yoko I's red vinegar is a rare find and is usually used in combination with other vinegars, but it pairs perfectly with the refreshing Akazu Yohei red vinegar infused with amber. The restaurant features a counter made of a single wooden board, with a ceiling adorned with cherry blossom double-lattice carvings by a craftsman from Shiga. Colorful Edo cut glassware greets the guests. The restaurant pays attention to detail, using thin glassware for serving beer and having a strong focus on ceramics and utensils. The central wooden refrigerator adds a unique touch to the ambiance. The course menu is omakase style, priced at 27,500 yen. The dishes are served alternately, allowing guests to enjoy a leisurely meal with alcohol. The kitchen and serving staff are elegant and kind women. The interaction with the head chef while enjoying delicious seasonal fish and sushi makes this a great dining experience. The innovative use of turmeric in the akamutsu dish shows the young chef's adventurous spirit. I look forward to visiting this sushi restaurant again in the changing seasons.

I was taken to this sushi restaurant made of linen by a customer. The interior of the restaurant is spacious with only 8 seats, and they use wide Western-style chairs, allowing you to enjoy your meal comfortably. The appetizers included squid and sea urchin, followed by a unique and delicious dish of sea urchin soup with rice. The nigiri sushi consisted of marinated tuna, medium fatty tuna, and fatty tuna, all of which were very delicious. The steamed black abalone that followed was tender and flavorful, building up to a satisfying end. The portion sizes were just right, not too much and not too little. The dishes were all beautifully crafted, enhancing the overall dining experience. The head chef was friendly and welcoming, making me want to visit this restaurant again in the future. Thank you for the wonderful meal.

We visited this restaurant for a private dining experience. There are still many sushi restaurants in Tokyo that I have not been to yet. The course included a variety of dishes such as tempura and shabu-shabu, in addition to sushi, so we could enjoy different types of food. The pace was a bit slow, but it was perfect for a lively gathering with friends. The sushi rice was gently seasoned and the variety of toppings was enjoyable. We could also order additional items. It's a great place to enjoy high-quality sushi in a relaxed atmosphere. They have a good selection of Japanese sake and shochu, which made the experience even more enjoyable. Some special dishes we had were asparagus soup, steamed crab miso, squid with sea urchin, deep-fried swordfish, steamed mackerel, and aged tuna. The sushi rolls were delicious, and we even had a unique pudding for dessert. Overall, it was a delightful dining experience.

I was taken to this restaurant by the president who I am indebted to. The interior was luxurious and the place was almost reserved just for us, so I had a great time chatting with the head chef. The sushi was fresh and the seasoning was light. The location was also stylish, so I would love to go back if I can make a reservation again.

The sushi rice was just the right firmness for my liking. The restaurant moved from Ginza to Hiroo in May. I didn't have any sake this time, so I'd like to try it with sake next time. The winning pieces were yellowtail and conger eel. The chef said the conger eel gets even more delicious as winter approaches. I will definitely visit again! Currently, they only allow 3 groups per seating at lunch and one at 6:30 pm.

When you enter the restaurant, there is a circular sliding door that opens into a lovely space filled with the chef's dedication. The ceiling features ornamental transoms, a granite cooking area, and a cypress counter. In the center, there is the chef's stage-like cutting board where they use carefully selected ingredients to entertain guests with delicious sushi and sake. Even after finishing the additional sardines, you'll still want to continue enjoying this wonderful space.

I have been a big fan since the Ginza days and finally visited the restaurant in Hiroo. The interior is just as lovely as the one in Ginza, with beautiful Edo Kiriko glassware on display. On this day, I enjoyed a bottle of Montrachet which was served alternately with small dishes. It reminded me of the craftsmanship found in the Takumi group restaurants. The delicate presentation and attention to detail left me completely satisfied. I will definitely be visiting again.

Visited in June of Reiwa 2 with 2 people, spending around 65,000 yen. Reservation was made. The sushi here is truly delicious, with perfect balance of vinegar, size, and topping. The interior is simple yet elegant with hinoki wood and Edo kiriko glassware. The chef is also very kind. We had the omakase course with additional 13 pieces of sushi, appetizers, and rolls. The flow of dishes alternated between appetizers and sushi, including eel with balsamic vinegar, consomme soup made with fish broth, and thick-cut nodoguro fish cutlet. There were many unique appetizers that were enjoyable from start to finish. Currently, they are operating with one seat spacing between customers.

Hiroo Sushi Tatsuya

富村さん =========== Mr. Tomura

★Only 25000 yen Omakase★