Days of eating out to conquer the top 100 sushi restaurants. Today, I visited Shokusei, a sushi restaurant in Shinjuku, which was selected for the Sushi Hyakumeiten 2022. This place has been chosen consecutively since 2021. As the name suggests, it's a restaurant opened by Mr. Shimura Makoto, who trained at Sushi Takumi in 2017. The head chef has an unusual background. After graduating from Tsuji Culinary Institute, he worked there for several years. Then in 2003, he joined "Sushi Takumi" in Yotsuya, worked on the passenger ship Asuka, and even made sushi at the Lotte Hotel in Myeong-dong, Korea. The restaurant is located on the 6th floor of the PAX building near Shinjuku Station. It's easy to find due to its prominent location near the station. There seem to be two shops on the 6th floor, and I almost went to the wrong one coming out of the elevator. As soon as I entered the restaurant, there was a large counter right in front of me. I sanitized my hands and took a seat, which was comfortable. I promptly ordered a beer. Today's course is 20,000 yen. It seems there's only this course available, but it's customary in recent sushi restaurants to leave it to the chef. The course also includes various appetizers. Sake goes well after beer. Especially, the salt-boiled hairy crab and willow leaf fish are delicious and delightful. You can enjoy not only sushi but also Japanese cuisine here. As expected from my research, they use red and regular rice vinegar for the vinegar rice, depending on the topping like gizzard shad and tuna. The price is reasonable for a top 100 restaurant, at 20,000 yen per course. Their lunch chirashi is also famous and delicious. It's a luxurious lunch. I'd love to try it sometime.

It's a quiet, adult-oriented restaurant with around nine seats at the counter. I was able to make a reservation for Saturday on the previous Friday. I had the lunch bara chirashi, which was delicious. It's fun to eat while wondering what kind of fish it is. The presentation is vibrant and colorful. The soup and pickles balance everything out, and I left very satisfied. Despite ordering the large portion, as a forty-something man who skipped breakfast, I was also very satisfied with the amount of rice.

Shokunin Makoto, located in Shinjuku, is a sushi restaurant my family visits regularly every few months. Makoto-san, who used to be an apprentice at Sushi Takumi in Yotsuya, now runs this establishment as the head chef. On this particular day, transitioning from summer to autumn, we enjoyed freshly prepared mini bowls of ikura and bafun uni, straw-grilled bonito, grilled barracuda and matsutake mushrooms in a steamed pot style, corn soup, Pacific saury, and Spanish mackerel, among others. The meal also featured staples like horse meat, nori-wrapped sardines, shrimp, hairy crab, and aged tuna. The finale included seared golden-eyed snapper, marinated duck liver with Nara pickled watermelon, and a fluffy simmered conger eel. It was another thoroughly satisfying evening.

The appearance is vibrant and the textures are enjoyable. The ingredients are incredibly luxurious, with not only shrimp but also sea urchin and abalone, making it truly delicious. The seasoning is just right, making eating it as is the best way to enjoy it.

A restaurant where you can enjoy a generous bara-chirashi! Although this place primarily operates during the evenings, they also offer lunch on Tuesdays, Thursdays, and Saturdays! Their menu consists solely of bara-chirashi! The regular size costs 2500 yen, while the large size is 3000 yen. While it might seem a bit pricey for lunch, it's packed with a whopping 35 ingredients (for the large serving)! Can you believe it? There are at least 20 different types of fish alone! I've never had bara-chirashi with this many toppings before! It was truly delicious—such a treat! Definitely worth indulging in when you're in the mood for a little luxury during lunchtime! Thank you for the feast! [Ordered Menu]: Bara-chirashi (Large) 3000 yen.

Since this restaurant only does lunch three times a week, it can be quite challenging to visit. It's highly recommended to make a reservation. The bara chirashi, prepared right in front of you by the head chef, takes a little time but it's worth it. Watching the chef's skill is also enjoyable! The bara chirashi is incredibly luxurious, and the clam soup is delicious! There's a wide variety of ingredients, allowing you to experience various flavors and textures in one dish!

The owner, Mr. Shimura Makoto, honed his skills for nearly 15 years at Yotsuya "Sushi Takumi" before venturing into launching "Sushimura Se", working at overseas hotels, and even aboard cruise ships. Despite his illustrious career, he remains down-to-earth. Our eagerly anticipated visit to this establishment, conveniently located near Shinjuku Station South Exit, commenced at 11:30. Three groups comprising five people entered simultaneously, setting the scene. We requested a "dry and light" drink and were recommended the "Hidakami" ultra-dry sake by Hira Takashi Brewery. I had the chance to observe the meticulous process of its creation. Whether sensing my gaze or not, he deftly crafted each piece, akin to an artist painting on a canvas. Uni, anago, abalone, salmon roe, mackerel, shrimp, octopus, golden eye snapper, shirasu, scallop, herring roe, tuna, prawn, cucumber, kamaboko, Datemaki, and shiitake - a total of 16 ingredients added to the base. However, the central element, the white rice, weighing 220g for a regular serving and 300g for a large, remains a mystery to me. Though interruptions might disrupt his concentration, he kindly accommodated my queries while continuing his work. The presentation upon serving was stunning - resembling a colorful jewelry box or a kaleidoscope. The term "Bara" means "disassembled" or "scattered", while "Chirashi" originates from "scattered". The "Barachirashi" here lives up to its name, offering various toppings either marinated or with sauce, all to be savored alongside drinks, much like enjoying bite-sized sushi. When asked about the possibility of a "shari-less Barachirashi", the response was a humorous "Please spare us." Alongside, we enjoyed Abe Kan's special Junmai summer sake and a clam clear soup, rich in clam essence, citric acid, vitamin B12, iron, and inosinic acid from bonito flakes, providing a delightful taste experience. Despite the slight bustling movements behind the scenes, the staff worked diligently, creating a tranquil, enjoyable, and welcoming atmosphere. We relished the craftsmanship and flavors passed down from "Takumi Tatsuhiro" and "Sushi Iwase". It was truly a delightful culinary experience. Thank you for the feast.

I went to a restaurant that had a rumored bara chirashi (scattered sushi) available for lunch three times a week. I made a reservation over the phone three days ago and visited. The interior had only counter seats. They asked for the drink order first, and since it was hot that day, I ordered cold green tea. The lunch menu had bara chirashi as the only option, and you could choose regular or large servings. I debated going for the large serving as it seemed to come with more varieties of toppings, but I restrained myself and went for the regular since I planned to visit a cafe later. The chef prepared the dish right in front of me, and it arrived in about 10 minutes. The "Bara Chirashi Regular 2,500 yen (tax included)" appeared, beautifully and gorgeously arranged like a jewelry box. I was captivated. The toppings included ikura (salmon roe), abalone, sea urchin, kombu-marinated white shrimp from Toyama, fresh whitebait, eel, and many other luxurious ingredients. The amount of various toppings was overwhelming. This bara chirashi had already been seasoned, so there was no need to worry about accidentally making it too salty with soy sauce. Every topping was fresh, and each bite offered a luxurious experience of different textures, flavors, and aromas. I particularly enjoy the clam soup that often comes with this kind of high-end sushi, so I was delighted to find it here as well. The rich flavor of the clams was deeply satisfying. It was a great lunch on a relaxing day with good cost performance. Thank you for the meal.

Since it seemed like a good time to wrap things up, I decided to embark on a Tokyo expedition. A coffee-loving friend provided me with some information in advance. Upon researching, I found out that they serve "Bara Chirashi" exclusively during lunch hours. Intrigued, I included it in my plan. Lunch is only available on Tuesdays, Thursdays, and Saturdays, but since phone reservations were possible, I called a week prior to my visit and managed to book a spot for one person. On the day of my reservation, after carefully checking my wallet for cash as the restaurant had mentioned, I set off. It was conveniently close to Shinjuku Station, just a stone's throw away. I spotted the restaurant building along a trendy street, with an introduction on the board at the entrance (see Photo 1). It mentioned drawing from the experience of "Sushi Takumi" in Yotsuya... "Sushi Takumi," a place where I had previously enjoyed "Bara Chirashi" (https://tabelog.com/tokyo/A1309/A130902/13000852/). Sadly, they had discontinued serving it for lunch, so I was quite disappointed. Little did I know this place was related! My expectations soared! Just before the reservation time, I entered the building. The entrance exuded elegance that you wouldn't expect in a city building. The pathway leading to the curtain was paved with stone, showing a strong attention to detail from the start. I passed through the curtain and informed them of my reservation, then was ushered to a counter seat surrounding the chef. It seemed like they only had counter seats, with patrons facing the chef at close range. It was a mix of nervousness, reassurance, and anticipation. My spine straightened. Other customers, like me, had made advance reservations, and the place was full. There were many composed adults, including some elegant ladies who seemed like regulars. The menu offered only "Bara Chirashi," with regular (2,500 yen) and large (3,000 yen) portions available. I opted for the regular portion this time. After ordering, a bowl of sushi rice was brought from the back, and the chef himself began assembling the toppings in front of me, like arranging flowers. It was meticulous and graceful. It took about 5 minutes from ordering for it to be completed and presented before me (see Photo 3)...!! I couldn't help but gasp at its beauty. Ikura, abalone, sea urchin, and various finely cut seafood sparkled like jewels in the bowl. The balance of colors was excellent, incredibly vibrant. It was a feast for the eyes. With a slight sense of reluctance, I carefully took a bite with chopsticks... Mmm, delicious!! There were so many different types of toppings, each elegantly speaking to me like a chorus, creating an exquisite harmony. The ratio of toppings to sushi rice couldn't have been better. The texture, flavor, and seasoning were perfectly balanced. It was wonderful! Accompanying it was clam soup. It was amazing too! The deep flavor of the clam broth was brought out beautifully, simple yet packed with depth and umami. It complemented the Bara Chirashi perfectly. It was almost a model answer for the ideal soup. I savored every bit, regretting only that I didn't opt for the large portion... Personally, it was perfect. And all for exactly 2,500 yen. I couldn't help but think, "If I just skip lunch twice a week, I could afford to eat here more often..." I was so enamored that my brain started making such calculations even though I don't live nearby. How I envy those who do! If you happen to be in Tokyo, I highly recommend paying a visit.

This is a sushi restaurant located about a 3-minute walk from the southeast exit of Shinjuku Station. It's part of the Sushi Takumi lineage and boasts several unique stores, each with its own charm. Takumisei, in particular, is relatively easy to reserve, and I was able to book on the same day. The head chef is very kind and friendly, willing to share various insights. With seven years of experience under his belt, the current Takumisei experience was delightful. Thank you for the wonderful time and delicious meal.

Went to Sushi Matsumoto for dinner. It's part of the Sushi Takumi group, with many branches, so I had high expectations. Didn't know there was a sushi restaurant this close from Shinjuku Station. They served a total of 28 dishes! It's been a while since I had such a generous portion at a sushi restaurant. I eat quite a lot, so I was delighted. The timing between the appetizers and the sushi was perfect, creating a great balance. Maybe that's why I found myself breezing through the meal! Everything was delicious, but my top three picks are surf clam, shrimp nigiri, and corn soup. The head chef was friendly, adding to the great atmosphere. I especially loved the vinegar flavor in the sushi rice. Thank you for the wonderful meal!

I made a reservation by phone around 10 AM on the day of my visit to the Bara Chirashi lunch spot, which is open only three days a week and charges 2,500 yen. With only 8 seats available, it's advisable to reserve in advance. When I arrived at the 11:30 seating, it was fully booked, confirming the importance of making reservations. The luxurious and high-quality ingredients such as sea urchin, fresh whitebait, and turban shell made the dining experience delightful.

I can't cook at all. Sometimes when I do, it's just not satisfying. But obviously, even someone like me can make a decent sashimi rice bowl. So, whenever I see those supposedly good deals on sashimi rice bowls, I can't help but think it's better to just buy some sashimi from the supermarket and put it on top of rice. Sashimi rice bowls shouldn't really be considered cooking, so there has to be some kind of advantage to going out to eat them. In this case, it's a high-end sushi restaurant at night, but they have a limited lunch menu on Tuesdays, Thursdays, and Saturdays, where you can get their special assorted sashimi rice bowl limited to 20 servings. I heard it's safer to make a reservation, so I did so right when their evening business started at 6:00 PM the day before. My reservation was for 12:00, 30 minutes after they opened. When I arrived about 10 minutes early on the day, half of the 10 seats were already taken. Turns out, all the other seats were reserved, and they would notify walk-ins once seats became available. So, reservations are definitely a must. Surprisingly, all the other customers were women. The lunch menu consists only of the assorted sashimi rice bowl, and you can choose between regular and large size—I went with regular for 2,500 yen. The bowl comes with pickled vegetables (ginger, burdock, takuan) and clam soup. The soup is amazing—clam soup usually reminds me of miso soup, but this was my first time having it as clear soup, with a gentle and clean taste. It seems like it requires meticulous preparation. The sashimi rice bowl is a colorful mix with various ingredients like thick omelet, sea urchin, and whitebait—I couldn't even count them all. Since it's already seasoned, you can start eating as soon as it's served. Needless to say, it's absolutely delicious. Each bite is pure happiness. This is definitely worth coming all the way here for.

I made a reservation a couple of days ago. It doesn't seem to be too difficult to get a reservation as long as you're mindful of the business days. And to be able to eat this much at this price in Shinjuku is really surprising. There were various kinds of fish, which was interesting. There was no fishy smell at all (though the sea urchin had a slight chemical smell). It was delicious. Personally, I really liked the clam soup. It was delicious, bringing out the natural flavor of the clams. I think it's a perfect place to have a light lunch with friends.

The head chef was very friendly, and the atmosphere was comfortable. Personally, I prefer each piece of sushi to have a stronger impact since they are on the smaller side here. It's not about switching to red vinegar midway, but rather, I've become accustomed to sushi places that focus on making each piece of rice stand out, balancing it well with the toppings. It might just be my preference. Nevertheless, I appreciate the importance of maintaining and cherishing these traditional sushi places.

I visited during a weekday morning for the first time in a while. As a long-term teleworker, I stepped out for an on-site meeting. With some free time around midday, I decided to check out this place I've been curious about. Luckily, there was no wait, and I got in easily. I ordered the special assorted premium bara-chirashi from this high-end sushi restaurant. It was an exquisite dish with around 20 different luxurious ingredients. The preparation was meticulous, and the presentation was stunning. The dish had a rich broth flavor and a complex texture that was truly impressive. The sushi rice was also outstanding, featuring a vinegar rice with five ingredients. While the portion wasn't large, it was an intricately crafted, high-end bara-chirashi. Thank you for the delicious meal.

[April 25, 2023 First Visit] Located on the 6th floor of the third building on the road passing under "Koshu Kaido" heading towards Yoyogi, starting from exit "E10" of Tokyo Metro Shinjuku Station. I had taken a day off following the previous day. I knew they also served lunch on Saturdays, but I decided to visit this place, which seemed quite challenging to get into. However, not wanting to leave disappointed, I made a reservation an hour before opening time. I agreed to the cash-only policy and the fact that the menu only offered "barachirashi." I arrived at 11:30 AM, just on time, maybe a minute late. I was seated just after a party of one and a group of two ladies. As mentioned over the phone, the menu consisted solely of "barachirashi," available in regular and large sizes. Since it was a special visit, I opted for the large size. The chef meticulously prepared it right in front of me. Despite being a sushi counter, they still valued the live experience during lunchtime, which was delightful. It took about 10 minutes to prepare. Was I given priority due to my reservation, considering I was served before the others? First, I was served miso soup along with the "barachirashi." Both had a significant impact! Starting with the miso soup, it had a subtly cloudy broth with a robust clam flavor spreading in the mouth. Although primarily a high-end sushi restaurant at night, there was no compromise in quality during lunchtime. The "barachirashi" here was a perfect match! The variety of seafood finely diced along with cucumber and tamagoyaki was impressive. However, I was a bit worried that such meticulous preparation might affect the flavors. But my worries were unfounded. Likely using premium leftovers from the night and operating a limited lunch menu to minimize waste, they only served 20 portions. The variety of seafood used was truly extensive. With the tuna marinated and the addition of ikura and tobiko, there was no need for soy sauce; it was unnecessary, allowing the flavors to shine on their own. The inclusion of shiokombu added texture, enhancing the experience. From marinated tuna and mackerel to delicately cooked abalone and slightly seared scallops, every seafood item was perfectly balanced. Shrimp and sea bream were served both boiled and raw, offering a good balance. Additionally, boiled shrimp, firefly squid, and octopus balanced well with the raw fish. However, what stood out the most were the creamy uni and delicately boiled anago, seamlessly bridging everything together. The assertiveness of flavors despite the serving size was remarkable! The unconventional pickles, especially the burdock root, were a pleasant addition for me. Priced at 3,000 yen, the "barachirashi" was made possible by skilled chefs using high-quality ingredients. I believe this pricing benefits both the restaurant and the customers. Interestingly, the guest seated at the same time as me ordered the regular size, and I was surprised to see the noticeable difference for just 500 yen more. In my opinion, for a difference of over 2,000 yen, opting for the large size is definitely worth it. It wasn't overwhelmingly large, and considering both the other guests and my own schedule with an early dinner planned in three hours, it was just right. It was a delightful meal.

Located somewhere between Isetan and Takashimaya in Shinjuku, this sushi restaurant offers a luxurious experience in the evenings, but during lunchtime, you can enjoy their "Bara Chirashi" for a reasonable price of 2500 yen. I visited for lunch that day. Upon being seated at the quiet counter, I immediately felt a sense of calm as time seemed to flow leisurely. The chef skillfully arranged the pre-prepared seafood onto the rice in a rhythmic tempo, and soon enough, the Bara Chirashi was served. The dish consisted of vinegared rice topped with finely sliced omelet and meticulously arranged with 30 types of seafood. The presentation was stunning. The meal was accompanied by a clam soup. The bowl was filled with luxurious ingredients like salmon roe, scallops, turban shells, sea urchin, conger eel, and sea bream. With such a diverse range of ingredients, each mouthful brought a new delight. The seafood had been pre-seasoned, allowing it to be enjoyed as is. While some may find the seasoning a bit mild and miss having soy sauce on the table for additional flavor, the staff explained that they use leftover ingredients from the previous day for lunch, which helps maintain the affordability of this offering. However, compared to the previous price of 2000 yen, some may feel that the current price has slightly diminished the sense of value.

The dishes ranging from "Clams" to "Sakura shrimp chawanmushi" were all of high quality and satisfying. "Sakura shrimp chawanmushi" was particularly elegant. The sushi rice was seasoned with red and white vinegar. Additionally, "Kasugo," "Japanese flying squid," "Ko-hire" (young yellowtail), "Shime saba" (marinated mackerel), "Shime iwashi" (marinated sardine), "Sawara" (Japanese Spanish mackerel), "Sakura masu" (cherry salmon), "Murasaki uni" (purple sea urchin), "Shima ebi" (striped shrimp), "Chu-toro" (medium fatty tuna), and "Anago" (conger eel) were added, along with "Akagai" (ark shell), "Trigai" (Japanese horned turban), and "Kanpyo" (dried gourd strips). Lastly, we enjoyed clam soup, which was also satisfying with no disappointments and reasonably priced.

I finally got to go after being curious for so long. And being the second-to-last lunch customer, I'm glad I made it. Each piece of sushi was carefully prepared and presented, like jewels in a box. It was delicious, and I think it's a great value for the quality. The head chef was very friendly and attentive, and you could tell he pays close attention to everything. Conversations with the apprentices also revealed that he's serious but kind-hearted, and I think that reflects in the taste. It's definitely a place I'd want to revisit. Thank you for the wonderful meal.