Shimazu, located in Shirokane-Takanawa, is a sushi restaurant that opened in 2020 and is so popular that reservations are difficult to come by. The owner, Chishu Shimazu, is from Niigata and is highly regarded for his excellent sushi skills and personality. While respecting the classics, he offers dishes that challenge new expressions.
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【Tokyo Shirokane Takanawa】
Since opening in November 2020, this sushi restaurant has quickly gained popularity and recognition, especially overseas, making it difficult to secure a reservation.
Omakase Course
◇ Appetizers
・Jun vegetables, seaweed
・Sashimi of grouper
・Octopus
・Seared bonito
・Nita whale
It truly has a texture and flavor reminiscent of meat.
・Milt skewers
Personally, I love milt, and this was incredibly delicious.
・Managatsuo
・Chawanmushi with shirasu and karasumi
A dish that pairs well with alcohol, truly a delight for drinkers.
・Clam miso soup
・Tamago
・Brown sugar gelato
◇ Nigiri
・Mako flounder
・White sweetfish
・Surf clam
・Horse mackerel
・Masuko and toto beans
Masuko, which is smaller than salmon roe, is a local dish from Niigata Prefecture where salmon eggs are boiled and soaked in saltwater.
・Spring child
・Chutoro
This time, the tuna is from Shiogama, Miyagi Prefecture.
・Akami
・Otoro
・Kisu
Usually, small horse mackerel would be served at this time, but due to a current shortage, it was not available, making it a rare offering.
・Sweet shrimp
・Horse dung sea urchin
・Additional: Toro-taku roll
Once again, I was enveloped in a warm atmosphere surrounded by the excellent service of the master, the elegant and attentive proprietress, and all the staff.
This is truly my favorite sushi restaurant. Thank you for the meal.
【Tokyo Shirokane-Takanawa】
This year, it has won the Tabelog Silver award, making it an extremely popular sushi restaurant.
Omakase Course
◇ Appetizers
・New Mozuku Seaweed
Characterized by its crunchy texture.
・Bamboo Shoots from Kagoshima Prefecture
The broth is gentle.
・Sashimi: Scallop, Flounder
・Whale
As expected, it tastes just like meat.
・Steamed Grouper with Sake
The broth is gentle.
・Monkfish Liver, Watermelon
・Chawanmushi (Savory Egg Custard) with Fugu's Shirako (Milt)
・Tamago (Egg)
・Miso Soup
・Dessert: Brown Sugar Gelato
◇ Nigiri
・Sea Bream
・Cuttlefish
Finely scored with a knife, resulting in a very good texture.
・Horse Mackerel
・Surf Clam
・Sardine
Today's champion. The surface was seared, creating a melting texture and the umami spread beautifully in the mouth.
・Kasuga Sea Bream
・Marinated Red Fish
・Medium Fatty Tuna
・Small Horse Mackerel
A deep flavor that layers and overlaps.
・Sweet Shrimp
・Sea Urchin
・Grilled Eel with Sauce
No unpleasant smell; personally, I think Shimazu's eel is the most delicious in the eel world.
・Add-on: Toro-Taku Roll
Personally, I reaffirm that Shimazu's nigiri has the most beautiful form.
The dignified head chef and the elegantly graceful proprietress were kind today, and the young team of artisans was bright and wonderful.
【Tokyo Shirokane Takanawa】
Opened in 2020, this exquisite sushi restaurant blends tradition and modernity.
Chef Shimazu, originally from Niigata, is not only skilled in taste and technique but also has a wonderful personality. I truly believe this is a restaurant that is very difficult to reserve.
Omakase Course
◇Appetizers
・Mozuku (seaweed)
・Soft-shelled turtle chawanmushi (steamed egg custard)
・Sashimi of brown marbled rockfish
・Seared flatfish
Incredibly delicious. Melts in your mouth.
・Seared bonito
Only available at this time of year, returning bonito from Kesennuma.
・Shishamo hand roll
Naturally, the shishamo is warm and delicious with no fishy smell.
・Grilled grouper
・Ankimo (monkfish liver) and fish roe
Perfect as a side dish for sake. Pairs well with Japanese sake.
・Tamago (egg)
・Miso soup
・Dessert
◇Nigiri
・Sea bream
・Cuttlefish
The form is incredibly beautiful. The crunchy texture is addictive.
・Flatfish
A different deliciousness compared to the seared version enjoyed as an appetizer.
・Mackerel
・Ikura (salmon roe) sushi roll
Seasonal. Everyone loves the generous amount of ikura.
・Kasuga sea bream
・Chutoro (medium fatty tuna)
・Akami (lean tuna) marinated
・Bloodline
・Otoro (fatty tuna)
・Kohada (gizzard shad)
・Sweet shrimp
・Sea urchin
Generously voluminous. The sweetness spreads in your mouth.
・Grilled eel with sauce
・Add-on: Horse mackerel
・Add-on: Toro-taku roll (fatty tuna and pickled radish roll)
Chef Shimazu's four consecutive servings of Aomori tuna are breathtaking. Too beautiful.
I am always in awe of the high skill and operation that maximally brings out the charm of seasonal ingredients. Thank you for the meal.
【Tokyo Shirokane-Takanawa】
Recently, this very popular sushi restaurant has become even more difficult to reserve.
Chef Shimazu, despite being young, has an impressive presence, skill, and above all, a wonderful friendliness.
Omakase Course
◇Appetizers
・Rapeseed flowers
・Grilled surf clam
・Sashimi (red fish)
・Firefly squid
・Monkfish liver
・Swordfish
・Fresh oyster
・Miso soup
・Dessert
◇Nigiri
・Red snapper
・Sayori (Japanese halfbeak)
・Cherry salmon
・Red clam
・Kasugai sea bream
・Marinated red fish
・Medium fatty tuna
・Bloodline tuna
・Shiro-ika (young horse mackerel)
・Sweet shrimp
・Sea urchin
・Grilled eel with sauce
・Egg
The owner was more talkative than usual, and as always, it was a delightful time.
The taste is, of course, impeccable. I want to go again.
Shirokane-Takanawa, Tokyo
Mr. Shimazu, a former Ranmaru employee, started his own restaurant at a young age and quickly worked his way up to a restaurant that is difficult to make reservations for.
Congratulations on your 3rd anniversary!
Omakase Course
Pickles
Steamed egg custard with Hokkaido hairy crab and Akita Serrano Serrano
Amakusa Kue and Hokkaido Nemuro Scallop
Scallop ovary of female and testis of male
It is like liver sashimi. The ovary had a stronger flavor and the testis was lighter.
I am forgetting...
Milt rice bowl
I've never seen such a huge bowl of albacore.
Angler's Liver
Grilled swordfish with salt
Nigiri
Amakusa sea bream
The squid of Chiba
The rich, sticky, sweet and unintentionally delicious... The voice leaks out.
Red Clam
Sayori (Japanese halfbeak)
Miyagi haruhi sea bream
Kyoto Maizuru fixed tuna, medium fatty tuna, blood claws
Kyoto Maizuru fixed tuna, grilled with red meat
Kyoto Maizuru fixed tuna, big fatty tuna
Kohada
Kumamoto tiger prawn
The meat was huge. I was surprised at its elasticity.
Buffoon sea urchin
Nagasaki Tsushima conger eel
Brown Sugar Gelato
Brown sugar gelato
It was too delicious. I could eat as many as I wanted.
Whenever a drink was empty, the proprietress would ask, "How would you like your next drink? She was very attentive.
The owner is very kind and friendly, so I felt comfortable.
Shimazu-san's excellent selection of fish for June was as follows.
Nodoguro rice with benihitomi and mehikari both had great fatty flavor.
The nigiri white sweet sea bream is the highest level ever received in Amakusa. The other dishes such as horse mackerel, kitayosagi clam, and button lobster were all amazingly delicious, wonderful.
Tidbits
Junsai and whelk
Arai (sea bream)
steamed akou-dai (sea bream) with sake
rice cooked with nodoguro
pickled radish's leaf
salted anglerfish liver
Nigiri (hand-rolled sushi)
sea bream (Amakusa)
horse mackerel
Hokiyori Mussel (Tomakomai)
Akamimi (Eruption Bay)
medium fatty tuna (back)(Kubuwan)
Medium fatty tuna (Sakaiminato)
Ootoro(Sakaiminato)
Kohada (Amakusa)
Bonito (Kesennuma)
Sardine (Ishikawa)
Button Shrimp (Shimamaki)
Sea Urchin
Anago(Tsushima)
This was my second visit to Shimazu, and it was even more polished than the last, with excellent fish selection, delicious rice, and operations by all the staff.
Today's menu was as follows: kingfish, horse mackerel, and nodoguro were of a very high level, as was the tiger puffer fish albacore, and the nigiri items were almost perfect and delicious.
Tsumami
Steamed egg custard with sea urchin
Leatherfish (Oita)
horse mackerel (Nagashima)
Nodoguro(Tsushima)
Milt of tiger globefish
gizzard (Yoichi), sea bream with sake-soy sauce, firefly squid
Nigiri (hand-rolled sushi)
Haruko sea bream
sardine
shimashi-ebi
Pickled (Maizuru)
Medium fatty tuna (Senzaki)
Ootoro (Miyakejima)
Kohada
Spanish Mackerel
Sea bream
Button Ebi
Bigeye Tuna
Buffoon sea urchin
Sea eel
tokusaki wrapped with negitoro (leek toro)
Additional
Sea Urchin
Dessert
Hamasaki(Saga)
Anonyme
2020年12月21日
4.2
Heure de la visite: 12/2020 Soir
Prix par personne: JPY 28 000
Today's menu was as follows.
I am looking forward to the future. In particular, I thought that the "tsumami" dishes of kingfish, shime saba (mackerel), sumakatsuo (bonito), salmon roe and nodoguroro (bluefin tuna) were very well done.
The nigiri was also delicious, with a good balance between the moderately firm rice and the fish.
Today's menu
Pickles
Vinegared Milt Ponzu (Hakodate)
Octopus (Sashima)
Snow crab (Hokkaido)
Kawahagi (leatherfish)
Shime saba (Miyagi)
Bonito (Nagasaki)
Salmon roe and northern bluefin tuna (Tsushima)
Shrimp with "Sake-tobori" sauce
Nigiri (hand-rolled sushi)
Haruko sea bream
Pickled sea bream (2 weeks in Oma)
Spanish Mackerel konbujime (Mie)
medium fatty tuna
Big fatty tuna
Tiger Prawn (Kagoshima)
Kohada
kobashira(Notsuke)
Sardine(Hokkaido)
fresh squid
rolled sea urchin
Anago(Tsushima)
Addition
Dried Gourd Roll
Japan Évaluations des utilisateurs4.27(2 avis)
Aさん
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