20 ausgewählte Sushi Restaurants in Umgebung von OokuboStation nach Empfehlung

Japanese people shut up and see 🙌🍣💕

When I sat at the counter, I was greeted with a smile, and my mood lifted from the very beginning. The omakase featured sushi and a variety of dishes served at a good pace, keeping the excitement going. The rice was made with red vinegar, without any sugar, allowing the natural sweetness of the salt to shine through, resulting in a light flavor. Unexpected ingredients like lobster, truffles, and rapeseed blossoms appeared, leading to many delightful discoveries. The pairing of sake and wine was exceptionally well thought out, enhancing the umami of each dish. The craftsman's detailed explanations in English and Chinese were also pleasant, allowing me to enjoy a happy time until the very end.

Enjoy high-level sushi in an unpretentious atmosphere! This sushi restaurant is located along Kotakibashi-dori in Shinjuku. At first glance, the fourth floor of a typical Shinjuku building had me worried, "Is there really a sushi restaurant here? But it is there! LOL! Once inside, the restaurant is bright and very clean! Both the counter and private rooms were almost fully occupied. The omakase nigiri course (13,000 yen) was served that day. It starts with the first soup stock of shijimi clam. Mozuku vinegar. The nigiri is first, Chutoro (medium fatty tuna) Hata Shishamo fish kombujime Sanma The chutoro (medium fatty tuna) has a fatty taste that makes you happy from the first bite. The grouper was the first fish I had ever eaten, but I enjoyed the elasticity of the white fish and it was delicious! And this is the first time I've had shishamo in sushi! The small bones were soft and I thought it was nice to eat it in a different way. Autumn swordfish is the taste of the season♪ Next was an assortment of a la carte dishes. Sujiko marinated in miso Soft boiled octopus Marinated angler's liver in Naranazuke Deep-fried prawns and potatoes It was the first time for me to try musuko (fish ball) marinated in miso! Personally, I was shocked by the pickled ankimo. The richness of the ankimo and the sweetness and spiciness of the pickled vegetables were perfectly intertwined, making it the perfect accompaniment to alcoholic beverages! The prawn sweet potato was also delicious, lightly cooked in soup stock and soy sauce and deep-fried in a thin batter. Next, we have Japanese anchovy Pickled akamimi Toro-taku Akami is called Hirazuke, The red meat is "Hirazuke", which means to marinate the sliced tuna for 2 to 3 minutes. Thanks to this method, the beautiful red color remains and the taste is just right! The Torotaku, my favorite tuna, is not served on a battleship but on a nigiri (hand-rolled sushi)! Iburi Goko Cream Cheese Seared pickled yellowtail Grilled silverfish with salted malt A la carte dishes follow here. Iburi gakko cream cheese for chopstick rest is very stylish! The yellowtail was pickled and then quickly seared. It was delicious, with a savory flavor that was different from raw or grilled, and the black pepper was very effective! The silverfish was soft and fluffy thanks to the salted malted rice. The taste made me order a glass of sake. It is served with cucumber and grated grated radish dressed with Tosa vinegar. Sake is Hikami" from Miyagi Prefecture, which is said to go well with sushi, and "Keitora" from Miyagi Prefecture, which is said to go well with sushi. I ordered "Hikakami" from Miyagi Prefecture, which is said to go well with sushi, and "Keitora". We then had the famous "sea urchin eating contest"! Since it is not included in the course, we ordered it as an individual item. There are three types of sea urchins: buffalo sea urchin, purple sea urchin, and salt water sea urchin, each of which comes from three different places, for a total of nine types! You can choose between sashimi and nigiri. Of course, you can try all nine types, but on this day, I chose the bottom two! Salt water sea urchin Hamanaka Buffoon sea urchin Nemuro The sea urchin in the box is generously topped with as much sea urchin as possible! The seaweed seems to be from Ariake, The seaweed seems to be from Ariake and is crispy and fragrant! They let me take a picture of the 9 different boxes of sea urchins, and I was so happy to see so many sea urchins... ♡♡♡♡♡♡♡♡! I was so happy to be able to look at so many kinds of sea urchins....... I was tempted to try at least one more kind. LOL! Bonito (maybe...) Kohada Shrimp Stable handsome prawns Chawanmushi Anago (eel) KANPYO egg with brown sugar Chawanmushi is filled with milt and topped with turnip sauce and salmon roe. Anago is fluffy with sauce. The egg seems to be made with brown sugar and is slightly sweet. The top was soft and fluffy, and the bottom was soft and fluffy. It could have been a dessert by itself! This is the first time I've had this taste! The last one was Aka-dashi soup Dessert Each dish is all delicious and shows great attention to detail. Also, the owner is young and friendly, and we had a very enjoyable time! It is so nice to hear trivia about fish and sushi! I heard that he recently opened another restaurant in Aoyama. I want to make it my favorite restaurant ♡♡♡♡!

Costa remains the strongest level of Itamae Sushi. The interior is not as spacious as other restaurants, but it looks like it is. The lunch costuming is still the strongest, and this has not changed! There was something like "Godzilla Sushi" which is unique to Shinjuku, but I didn't order it. There was something like Godzilla Sushi, but I didn't order it. It's a normal salmon set. The waiter's service was neither good nor bad! I feel that the service is maintained at a high level. The side menu is a step up from kaiten sushi! I would like to use this restaurant more in the future because it is located in a place filled with the Koma Theater and other people! After eating, I will go to the movies!

It is located on a high floor, and the view from the window is very pleasant. The marinated red fish and red shellfish are particularly impressive, with their aroma and umami clearly felt. The snacks like the stuffed baby squid and the bowl of sea urchin with a rich broth are unforgettable in their deliciousness. The sushi has a good balance of temperature and texture between the rice and the topping, making each piece exciting. There are also pairing suggestions and rare toppings, making it more enjoyable as you continue to eat. The service is attentive, and you can relax in a calm space.

Located in the heart of Kabukicho, descending by elevator leads to a calm hallway that is exciting. There are fully private rooms separated by sturdy doors, allowing you to relax without worrying about your surroundings. At the back, there is a U-shaped counter where you can enjoy your meal while watching the chefs prepare the food, which is delightful. You can enjoy both Japanese cuisine and sushi, with the sashimi, such as medium fatty tuna and flounder, being very fresh. The grilled Spanish mackerel and crab chawanmushi, as well as the tempura of whiting, have a careful flavor that brings a smile to your face. The service is also attentive, and I felt that it is perfect for dining or meetings in the spacious private rooms.