20 migliori ristoranti Sushi per raccomandazione a Intorno a TochoumaeStazione

The best. It was a fast-paced two hours, with the knob and nigiri being served at a good pace according to our situation. Thank you very much.

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.

It was very tasty. The salmon roe, which I did not like, did not have a fishy smell and was very tasty. I cannot go there often, but I would like to go there again on anniversaries and other occasions. I was surprised that there were many foreigners among the customers,

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 ♡♡♡♡!

First time to make sushi by oneself All the ingredients were delicious, but the gap between the yari squid and the pickled tuna was extremely memorable! The squid was sliced and the texture tasted like squid but was not squid at the same time. The rich taste of the marinated tuna I enjoyed talking with the owner and learned a lot! It was very delicious! I want to go back! Maybe next time in early summer!

The interior is spacious and clean. It's easy to enter even alone, and there are private rooms where you can relax. The sushi has a handmade feel, and the vinegar flavor is just right and delicious. You can enjoy sea urchin and tuna, and the mackerel rolls are satisfying to eat. The sashimi comes with shrimp still in their heads, and the tempura is freshly fried, which is delightful. The drink service is quick, and the selection is typical of a sushi restaurant, making for a pleasant experience.

In un ambiente tranquillo che fa dimenticare il trambusto di Shinjuku, si può godere di un'esperienza rilassante. Gli stuzzichini e i nigiri arrivano uno dopo l'altro, e ognuno ha un profumo e una consistenza piacevoli. I temaki di saba grigliato, il tai marinato con alga kombu e il gunkan di ricci di mare sono stati particolarmente impressionanti. Anche il risotto di fegato di anguilla e le polpette di sardine sono piatti che soddisfano grazie al loro sapore intenso. Se si consulta il capo cuoco, si possono scegliere bevande che si abbinano bene ai piatti, il che incoraggia a bere di più. Il ristorante è su prenotazione, il che rende l'ingresso fluido, e si apprezza anche la comodità del pagamento senza contante.

Great taste and hospitality! Sushi restaurant located behind Shinjuku Police Station. I ordered the omakase course. Starting with vinegared mozuku seaweed, sashimi, boiled fish, and nigiri (hand-rolled sushi), we were able to enjoy a full lineup of fish. The firefly squid was a seasonal touch. The simmered fish was delicious, with just the right amount of flavor. Of course, the nigiri is also delicious! Basically, it is white vinegar. The conger eel is served with sansho (Japanese pepper), salt, and tare (sauce), which is nice. I was also surprised by the delicious rolls at the end. It had grilled miso, a taste I have never had anywhere else. Each dish was carefully prepared. The interior of the restaurant is clean but not too stuffy, which is good for a single person. The owner's conversation was enjoyable and made me very happy. The taste and service are of a very high level, It is the kind of restaurant that you want to keep to yourself. I would like to go to this restaurant again!

The food is consistently one of the best. While some restaurants charge 50,000 yen for a meal that is not so special, the fact that the price is in the 20,000 yen range for a full meal is very cost effective. This is the power of a long-established restaurant. Reservations are easier to get than at the Ginza or Okura restaurants, and the atmosphere is pleasant. In my opinion, this is the best sushi restaurant.