20 meilleurs restaurants Sushi par Recommandation à Autour de Gare de Hamachou

【Tokyo Suiten-gūmae】 Récemment, le restaurant de M. Sugita a été présenté dans l'émission de Sasaki Nozomi « Le meilleur restaurant de ma vie », continuant à faire parler de lui. Cette fois-ci, je l'ai visité après trois mois, avant le début de la saison des pluies. ★ 1-33-6 Nihonbashi Kakigara-cho, Chuo-ku, Tokyo, B1F, Byu Heights Nihonbashi ★ 50 000 à 70 000 yens par personne Amuse-bouches ◇ Junsai et yamaimo ◇ Calmar, plie ◇ Chawanmushi d'anguille Riche et profond, le goût est très bon. ◇ Saint-jacques frites à la mode d'Isobe D'habitude, un plat supplémentaire est servi en régulier, ce qui est un bonheur. ◇ Calmar lumineux, foie d'anguille, oiseau de Shinsei Encore une fois, le meilleur ensemble d'amuse-bouches. ◇ Poisson-lame Moelleux, j'ai trouvé que le goût du sel était un peu plus léger que d'habitude. ◇ Supplément : œufs de hareng marinés au miso ◇ Soupe miso ◇ Œuf Sushi ◇ Calmar noir Texture parfaite, cela me donne de l'espoir pour le sushi de ce soir. ◇ Dorade ◇ Aji rayé ◇ Thon, partie sanguine Le thon était encore délicieux cette fois-ci. On a discuté du fait que M. Sugita ne sert pas de thon consécutivement, et c'est vrai. ◇ Haru-ko Magnifique, une fraîcheur qui réinitialise la bouche. ◇ Thon, toro moyen ◇ Aji Sans odeur, c'était si bon que j'hésitais à en reprendre. Plus je mâche, plus la richesse se libère, c'est irrésistible. ◇ Daurade blanche Délicieux comme toujours. ◇ Coquillage rouge ◇ Crevette ◇ Uni ◇ Supplément : maki de thon haché ◇ Anguille Actuellement, le petit poisson est dans une période délicate, ce qui déçoit certains clients. Ce soir encore, j'ai pu discuter beaucoup avec le chef Sugita plein d'humour et les habitués, et rien que cela me redonne de l'énergie. Haha L'accord avec le saké sec était également excellent et c'était très bon. Merci pour ce bonheur culinaire, c'était un régal !

The quality of the sushi goes without saying. The hospitality is also excellent.

As I entered the alley, I was greeted by a calm atmosphere at the counter, which elevated my spirits from the start. The young head chef and the veteran support staff displayed a harmonious movement, making it enjoyable just to watch. The appetizers, such as the warm dashi with 'noresore' and the fragrant fried 'mehikari', showed creativity in each dish. The rice used for the nigiri had a robust flavor of red vinegar, which greatly enhanced the umami of the toppings. In particular, the 'kasuga tai', 'chu-toro', and 'bafun uni' had aromas that spread pleasantly, bringing a smile to my face. The leisurely flow of time at the counter and the meticulous work left a lingering aftertaste even after the meal.

I'll leave it to you, and it's quite a lot. I think it's a tough amount for a woman. You can't go wrong with the neta.

It is quietly located in an alley, and the calm atmosphere is wonderful. The interior has only a counter, and it feels clean and comfortable. The dishes flow smoothly from appetizers to sushi, and the quality of the ingredients is clearly conveyed in each one. The tuna is particularly impressive, with a strong taste and aroma. The selection of sake is extensive, allowing for enjoyable pairings with the food. You can finish with handmade sorbet, leaving you feeling happy until the very end.

This is a quiet and relaxing shop located just a short walk from Ningyocho Station. There are 8 counter seats and one table, making it cozy and comfortable. It is run by a couple, and their warm hospitality allows for a relaxing experience. The appetizers and small plates are enjoyable, and the sea cucumber and whale intestines were surprisingly easy to eat. The sushi, including the kelp-marinated flounder and marinated tuna, left a strong impression, and the sea urchin is carefully hand-formed instead of being served as a gunkan. They also offer sake, which can be enjoyed hot or cold.

It is a small shop located in an alley, with a subdued and calm atmosphere. The seating is compact, centered around the counter, but it is comfortable. The rice made with red vinegar has a light acidity, and the temperature of the sushi is pleasant. The toppings are seasoned with a sweet soy sauce, making them delicious even when eaten as is. The lunch chirashi sushi has a gentle aroma of seaweed, and it includes a balanced mix of tuna, kohada, sea bream, squid, shrimp, tamagoyaki, tobiko, cucumber, denbu, and gari, making it enjoyable. While it is not flashy, the careful craftsmanship is evident, and I was satisfied.