20 migliori ristoranti Sushi per raccomandazione a Intorno a HirooStazione

The friendly atmosphere was great! The sushi was reasonably priced but really well made, and it was truly delicious.

【Tokyo Hiroo】 To Sushi Mizutani (closed), Nihonbashi Kakigara-cho Sugita, and further to Sushi Riku led by Chef Riku Toda, who has also been active overseas. Since its opening in September 2024, it has received great reviews, and I was looking forward to my first visit. Course (Appetizers) ◇ Nore sore soup Nore sore is a delicacy caught in spring in Kochi Prefecture. It refers to the larval stage of anago (conger eel) and is also known as "berata." ◇ Spring ohitashi with tori shell, akagai, nanohana, urui ◇ Sashimi: madai (sea bream), hotate (scallop) Personally, I found the scallop especially delicious. ◇ Sardine roll Directly taught by Nihonbashi Kakigara-cho Sugita! ◇ Kuudoryuu paired with - Ankimo (monkfish liver), shiitake - Hiragai (flat shell) ◇ Tachiuo (beltfish) Perfectly cooked with just the right amount of salt, very delicious. ◇ Fried shark fin A rare dish that you wouldn't typically see in a sushi restaurant. Of course, it was exquisite, and it paired excellently with black shichimi (seven spice). ◇ Hotaru ika (firefly squid) chawanmushi (steamed egg custard) ◇ Aburi (seared) meji maguro (young bluefin tuna) ◇ Hamaguri (clam) soup ◇ Strawberry (Tochi Aika) Course (Nigiri) ◇ Kohada (gizzard shad) ◇ Shima aji (striped jack) ◇ Hokkigai (surf clam) ◇ O-toro (fatty tuna) (salt crust) ◇ Chuu-toro (medium fatty tuna) (salt crust) As expected, the tuna was delicious. The texture was also good and to my liking. ◇ Akami zuke (marinated red meat) ◇ Akagai (red clam) ◇ Kinmedai (golden eye snapper) Slightly seared, so it had a good aroma and was delicious. ◇ Kuruma ebi (sweet shrimp) ◇ Komochi yari ika (squid with eggs) ◇ Hadate no murasaki uni (purple sea urchin) ◇ Anago tsume (conger eel) ◇ Tamago (egg) Drinks ◇ Beer ◇ Kuudoryuu (included in pairing) ◇ Ishizuchi ◇ Hirotogawa While enjoying the dishes that were directly taught by Nihonbashi Kakigara-cho Sugita, some were already surpassing in deliciousness. The nigiri was on the smaller side, and the chef's somewhat alluring movements were beautiful. Next time in summer. Thank you for the meal.

Tokyo Hiroo This Japanese restaurant is rumored to offer excellent Japanese dishes and rare sake. The surprising thing about this restaurant is its cost-effectiveness. Japanese Cuisine - Omakase 12,000 yen course (14 dishes) Add: All-you-can-drink course including famous sake→17,800 yen 1. Soaked natural watercress from Chichibu Yokoze and konbu with baby konbu The texture of the number of small fish is very delicate. Delicious watercress. 2.Pickled Pacific bluefin tuna from Oma Marinated for more than a day, the tuna looks like meat. 3. Kyoto Zoni with White Miso Soup Round rice cake, sunrise carrot, tortoise shell daikon, taro THE Kyoto soup stock based on white miso, gently sweet, warm and unstoppable. 4. Tokushima Hirazuki Spring Roll The ginger gives it a crunchy texture that does not feel heavy at all. 5. Delicious tofu with hot tofu Only bonito and salt. Even without soy sauce, the flavor comes out well. 6. Milt Bean Curd Bean Curd 7. Hirame burger Beautiful cross section and the realistic feeling of having a sandwich in front of you. 8. Ankimo (red kidney bean paste) with onion sauce 9. Roasted Tokorozawa Misawa Beef with Wasabi The wasabi gives a nice change of flavor and is delicious. 10. Hot Noodles with Chicken Egg Curry 11. Delicious Maruger's Gelato in the middle of the day Margar's luxurious gelato was too delicious. I felt the attention to detail of each dish, all of which could be tasted with all five senses. I was surrounded by the power of "chi" emitted by the sacred tree and felt very comfortable.

Tokyo Hiroo A sushi restaurant where the owner, a former buckwheat noodle chef, serves "excellent buckwheat noodles to end the meal. Sushi, Japanese cuisine, and a welcome course of "Nen" / ¥16,500 (tax included) ~Snacks Salmon roe and cream cheese with olive oil Bonito with grated ponzu sauce Steamed egg custard with eel Toro cutlet with wasabi on top Fried bean curd (I forgot what it is...) ~Sake ◇Mimuro cedar Romance ~Nigiri Haruko Pickled tunas Tuna o-hagi (rice ball with pickled tunas) White squid with salt and sudachi Nodoguro hand-rolled sushi Horse mackerel Sardine Scallops ◇ Peeled white shrimp Boiled conger eel ~Closing Unotan Toro Soba (cold) Clam soba (hot) Freshly made strawbaked rice cake and pistachio ice cream All the dishes were delicious, including the sushi and other delicacies! Above all, the warm personality of the owner and the atmosphere of the restaurant are very comfortable.

Ri-chan and ✨

Sushi Shunji, independent from Saito

The start is a single dish served as an appetizer. Summer-style with clear soup, Mineoka tofu, and uzaku. This Mineoka tofu is surprisingly a new sensation! Creamy and chewy, full of milkiness with a gentle sweetness... I never expected to encounter tofu that tastes like dessert ♡ I want to eat it at home level. Next is the "plum somen in a bowl." The moment I opened the lid, the aroma of the broth wafted out, combined with the refreshing ginger, soothing my summer-weary body. The pink noodles are cute too! The "grilled bonito with straw" has the aroma of straw spreading throughout my mouth, and the presentation is unique. The "anago tempura" has a crispy and fluffy texture ♡ Resetting my palate with "silken mizu-kumo." Sushi time starts with "striped jack," followed by "octopus" and "marinated bluefin tuna." The "steamed sushi with shirako" looks like chawanmushi, adding a surprise factor ◎ The "grilled nodoguro hand roll" is grilled right in front of me, with an excessively luxurious aroma that makes me swoon > < The "sea urchin" is from Rishiri Island's Kita-murasaki. The "grilled bluefin tuna's sand belly," "hiragai," and "isaki" also leave a strong impression of deliciousness. The "toro Nara roll" is packed with toro, leading straight to happiness ♡ And the shocking finale, "chilled anago tantan sushi." It looks like tantan noodles, but it's sushi! I finished the broth soup in one go. For dessert, there's vanilla ice cream with soy sauce + mirin aged for 3 years. It turns into a mitarashi-style, and it was a continuous series of delightful surprises until the end ♡

They seem to be getting better and better at purchasing seafood, and you can find wonderful ingredients from all over the country here. The dashi broth is exquisite and the tastes are above the level of Japanese cuisine. Today's menu is as follows: the abalone broth, murasakiu, and sea bream bone broth are superb. In addition to the terrific lineup of nigiri, which cannot be prepared only from Toyosu, the selection of unotan is also of a high level, which raises expectations for the next time. Tidbits Steamed abalone Abalone soup and Murasakiu (Aomori) Japanese anchovy (Goto Islands) Firefly squid (because it was pickled at the restaurant) Sea bream (cooked at low temperature + grilled over charcoal) red kidney bean paste button prawn Sea bream bone broth and isaki roe Nigiri (hand-rolled sushi) medium fatty tuna Ootoro marinated squid Squid (Ehime) steamed nodoguro sushi Aviary shellfish (Ehime) sea bream(Imabari) Horse Mackerel (Goto Islands) Spanish Mackerel Sea urchin Red clam (big one) steamed sushi with hair crab Horse Mackerel(Izumi) Horse mask hagi(Ehime) Sea urchin(Wakayama and Amakusa) addition Sumi Squid (Ehime) rolled dried gourd

Located in a back street that is hard to notice, once you enter, the atmosphere is refined and comfortable. The course structure, while valuing tradition, also incorporates elements of French cuisine, which is exciting. The clam soup has a deep umami flavor from the broth, providing a comforting deliciousness. The sashimi of hairy crab and sea bream has a lively texture, and the flavor expands with each bite. A dish of abalone served with liver sauce and the mousse of lobster and cauliflower are also memorable. The nigiri of marinated tuna, red meat, medium fatty tuna, and squid is crafted with care, and the pairing with bubbles is perfect.

It was good!

Sushin" is an Edomae Sushi restaurant in a modern space. A friend of mine once took me there and was so impressed that I returned the favor for his/her birthday. The owner is a wonderful person and I definitely recommend the counter. We were able to taste seasonal fish, and all the nigiri were elegant, with well-matched rice, fresh ingredients, and a sense of freshness that shows the owner's attention to detail. The sake we were served was also delicious.

I like the taste of the rice, both salty and sour, but...it was too soft. I prefer it a little harder. However, considering the atmosphere and price, it is sufficient. If I can enjoy this space for 22,000 yen, I will repeat my visit.