(Translated by Google)
I visited for lunch to celebrate a junior colleague's birthday.
We started with a rare sake made from Akita Komachi rice.
This time, we ordered the most expensive lunch course, and it was a truly satisfying experience from start to finish.
The chef and his wife were very approachable and friendly.
It wasn't the tense atmosphere often found in high-end sushi restaurants; it was high-quality yet comfortable. This sense of distance was wonderful.
And what surprised me the most this time was the "soft-boiled salmon roe."
I've been to many sushi restaurants before, but this was my first time having it.
The texture and taste were interesting, and it was seriously incredibly delicious.
Even though I thought I knew what salmon roe was, I was surprised that there was another way to express it.
The sea urchin was also generously portioned.
And the conger eel at the end was exquisite.
From the fluffy texture to the lingering aftertaste, it was a memorable piece that left a lasting impression.
Not only the nigiri, but also the appetizers, sashimi, and dessert were all impeccable.
The expression "to smack one's lips in delight" perfectly describes the experience; from start to finish, my lips were truly delighted.
What was particularly memorable was a foreign customer who was dining alone.
Despite the differences in language and culture, they were smiling and seemed very happy throughout their visit, and just seeing that conveyed the wonderful atmosphere of the restaurant.
Of course, delicious food is important, but
on a celebratory day, being able to enjoy good food, good company, and a good time...
Perhaps that's the greatest treat of all.
It was a very enjoyable and wonderful lunch.
Thank you very much.
I would love to visit again.
Thank you for the delicious meal.
Matheus Telles
2026-09-19
MJ K
2026-09-14
스시와 가니시의 맛이 모두 섬세하며,
셰프와 서버 두 분 모두 친절하여 아주 즐거운 경험이었습니다.
아무래도 날것을 먹으면 가끔 탈이 나는데,
이 식당의 재료는 모두 신선하여 조금도 탈이 나지 않은 점도 좋았습니다. (퀄리티 대비하여 가격도 합리적입니다)
다음에 도쿄에서 스시 오마카세를 또 갈수 있다면 이곳에 재방문하고 싶습니다. :) (Translated by Google) The flavors of both the sushi and the garnish were delicate, and it was a very enjoyable experience thanks to the kindness of both the chef and the server.
I sometimes get an upset stomach after eating raw food, but I appreciated that the ingredients at this restaurant were all fresh, so I didn't experience any discomfort at all. (The price is also reasonable considering the quality.)
If I have the opportunity to go for sushi omakase in Tokyo again, I would love to revisit this place. :)
Toby Gillespie
2026-08-21
Fantastic place. Everything about the experience is 1st Rated!!
(Translated by Google)
It's been a long time since I've been to a sushi restaurant where I felt sad when the meal ended.
I arrived about 5 minutes earlier than my reservation, but the moment I walked in, they greeted me with "We've been expecting you," which made me happy right from the start.
Every single piece of sushi was delicious; I honestly couldn't choose which was my favorite. The rice wasn't too acidic, the temperature was just right, and the balance with the toppings was exactly to my liking.
What surprised me the most was the bonito. Actually, I'm not a big fan of bonito, but I hadn't mentioned it beforehand, so I had it as is. It didn't have the fishy smell I'd always disliked; in fact, it was incredibly smooth. I even thought, "Maybe I don't dislike bonito after all!"
The chef's movements were also beautiful, and it was a pleasure to watch him. I was impressed by how he asked if the size of the rice was okay and how attentively he paid attention to me.
The sake cups were quite small, but the staff poured it at the perfect timing, so I hardly poured it myself (laughs).
The sushi was delicious, of course, but what really touched me was the thoughtfulness of the staff.
On the way home, I almost cried.
I was surprised myself. I want to go again.
YH LIU
2026-07-16
Vanessa Santoni Wegmuller
2026-07-09
Petit restaurant de Maître Sushis avec un personnels tres sympathique qui est au petit soins pour leurs clients.
Sushis exceptionnel a en tomber par terre.... Magnifique expérience a faire que je recommande vivement ! (Translated by Google) A small sushi restaurant run by master chefs, with very friendly staff who take excellent care of their customers.
Exceptional sushi, absolutely divine... A wonderful experience that I highly recommend!
Jenna M
2026-06-19
Very nice service, very nice food. Sushi was blissful, and I especially loved the hospitality of the female hostess, she made the whole place so warm and welcoming. Thank you!
Paul Chen
2026-06-05
Don’t think, just do it. Like one of another comments. This is an exceptionally hidden gem in popular Ginza, very good location, but the manager, Watanabe-san is still staying low key and humble.
If you found this hidden gem, big congrats! You found a very very experienced sushi master, who is well known from another place, and still attracting many many returning customer, like me.
It’s our 2nd time to taste in Sushi Han, and we go from Lunch to Dinner, every single detail is amazing and somewhat shocking.
I couldn’t say exactly which style that Watanabe-san is trying. To me, it tastes very creative, surprised, and many of wow! moment.
Not exaggerating at all.
Not even mention that, Watanabe-san is the most patient and respectful sushi master that I ever have in Japan.
Sushi Han deserved stars and awards. It is just timing. Like me, you must not regret to taste ahead of time, before they get much more popular.
(Translated by Google)
A series of delightful surprises and meticulous work in Ginza!
I was impressed by the careful cooking and preparation of each dish, from the striped jack mackerel aged for five days to the rich, liver-like monkfish liver.
The Ezo abalone was particularly interesting! The rich liver sauce was served not with rice, but with wakame seaweed at the end, a discovery of a new kind of deliciousness.
The nigiri sushi was also exquisite, including the flounder that anticipates summer and the perfectly cured golden snapper.
The Kutani ware dishes were also lovely, a feast for the eyes as well. The meal ended with a delightful homemade milk pudding.
The service from the chef, his wife, and the staff was incredibly refined and elegant.
This is the perfect restaurant for enjoying authentic sushi in a relaxed atmosphere in Ginza.
(Translated by Google)
【Menu Ordered】
Course
・Omakase (chef's choice) course for dinner: 22,000 yen
DRINK
・Shinshu Takayama Winery Sauvignon Blanc: 1,650 yen
・Perrier: 660 yen
・Fuji Mineral Water: 660 yen
【Casual Experience】
◎Interior, etc.
A sophisticated Japanese space for adults, spread out in the basement of Ginza. From the counter seats, where you can feel the warmth of the wood, we were able to enjoy the chef's skillful work up close.
◎Meal
・Appetizer: Iwamozuku (Ishikawa)
A refreshing and elegant first dish combining thin, crisp mozuku seaweed with crab and tomato✨
・Kinmedai (Goldeneye Snapper) Matsuwa (Kanagawa)
Served as sashimi. I was impressed by the richness of the fat! It was one of the best goldeneye snapper I've ever eaten.
・Katsuo no Warayaki (Bonito Seared over Straw) (Kagoshima)
Each piece was seasoned differently with a paste of ginger and green onions. The chewy texture is complemented by the fragrant aroma of straw. ☺️
* Beltfish (Kanagawa, Koshiba)
Grilled fish that melts in your mouth. It was marinated in saltwater and seasoned thoroughly, resulting in evenly distributed saltiness. ✨
* Botan Shrimp (Hokkaido)
Plump and large, absolutely stunning sashimi! The legs were served fried. ☺️
* Low-temperature cooked Monkfish Liver (Aomori)
A smooth, pudding-like texture! The ponzu sauce provides a refreshing accent. ✨
* Steamed Abalone (Chiba)
A delightfully tender abalone with a pleasant chewiness. ❤️
* Marbled Flounder (Yokosuka)
The nigiri sushi menu has begun. A delightful, early-season sushi with a firm, springy texture✨
* Kisu (Kagoshima)
The kelp curing process really brought out the umami flavor☺️
* Aji (Kyoto)
A fresh and juicy sushi that lets you fully appreciate the umami of this blue fish✨
* Raw Torigai (Aichi)
Served alive and still moving! Very tender, and the crisp texture was impressive✨
* Shima-aji (Mie)
I felt the fresh umami flavor directly✨
* Shiro-ika (White Squid)
Sticky and soft, with plenty of sweetness✨ It was so transparent you could see the wasabi through it.
* Marinated Tuna (Shiogama)
A pleasantly moist texture.
* Chutoro (Medium Fatty Tuna)
Thick and perfectly fatty! Happiness spreads in your mouth❤️
* Kuruma Ebi (Kagoshima)
I was impressed by the densely packed meat! As a shrimp lover, I was overjoyed✨
* Uni Gunkan (Sea Urchin Gunkan)
120% sweetness! The sea urchin was served in two layers – it was incredibly luxurious! ❤️
* Soup: Clam miso soup. A gentle flavor, perfect after the meal. ✨
* Conger eel: Fluffy! The lingering yuzu aftertaste of the sweet sauce was wonderful. ☺️
* Egg omelet: Slightly sweet and fluffy! It was like a sponge cake full of air. ✨
* Japanese-style panna cotta: Homemade. The mango sauce with fruit pieces gave a taste of summer! The hidden ingredient, Saikyo miso, enhanced the sweetness. ✨
◎ Drinks:
* Shinshu Takayama Winery Sauvignon Blanc (white): Combining sweetness and crispness, it paired perfectly with the sushi. ✨
◎ Recommended situation:
Perfect for a serious date, a girls' night out, or any day you want to enjoy counter sushi at your own pace. ✨
(Translated by Google)
Just a short walk from Ginza Station, descending to the basement reveals a tranquil space with a traditional Japanese sukiya-style architecture.
This time, we enjoyed the omakase (chef's choice) evening course (22,000 yen).
Seared Goldeneye Snapper (Matsukawa)
The chef described it as "perhaps the best I've ever had!"
It was so amazing that it made my eyes widen the moment I tasted it.
The fish was plump and juicy, with just the right amount of fat.
Yet the aftertaste was clean and refreshing—truly sublime.
Koshiba's Beltfish
A meticulously prepared dish where the fish is soaked in saltwater, dried, and then grilled, rather than being directly salted.
The saltiness is evenly distributed throughout the fish, enhancing its flavor.
Botan Shrimp
Meltingly tender botan shrimp! A rich, sweet flavor fills the mouth.
The fact that the shrimp heads are deep-fried and served crispy is a delightful touch.
Nigiri
The rice is small, and with each bite, the umami and richness of the rice spreads.
The raw surf clam was so fresh that it moved when tapped.
It was surprisingly milky and tender ♡
The minerality was also clearly felt, and it was incredibly delicious.
The horse mackerel from Kyoto had a mellow fat content unlike any horse mackerel I've ever had before. It paired perfectly with the chopped green onions, and personally, it was the best horse mackerel I've ever had!
The tuna had a rich flavor, and the marinated lean tuna had a very long-lasting aroma that lingered in the nose.
The sea urchin was a luxurious serving, enough for two pieces.
Its fresh sweetness spread along with the aroma of the seaweed!
The dessert at the end had a hidden Japanese flavor, and the meal was filled with surprises and satisfaction until the very end.
It was a time when I was constantly overwhelmed by the chef's keen eye for selecting ingredients and his meticulous work that brought out the best in the ingredients. Located in Ginza, the fact that they offer this level of quality at this price truly reflects the chef's dedication.
This is truly a superb restaurant where adults can enjoy a special time.
(Translated by Google)
Today, I visited a sushi restaurant I'd been curious about for a while.
Stepping through the noren (curtain), I was greeted by a sukiya-style space utilizing natural materials such as bamboo and earthen walls.
The refined tranquility and pleasant aroma of Japanese aesthetics naturally made me stand up straighter.
This time, I ordered the "Omakase Course (22,000 yen)."
A la carte dishes:
Scallops and squid with vinegared miso dressing
Seared golden snapper with pine needles
Bonito seared over straw
Cutlassfish
Botan shrimp
Monkfish liver
Abalone with liver sauce (abalone → wakame seaweed)
Nigiri sushi:
Flounder with engawa (flounder fin)
Kelp-cured sillago
Cockle
Kagoshima kuruma shrimp
Salt-baked tuna
Fatty tuna
Sea urchin
Gizzard shad
Fatty tuna and pickled radish
Conger eel
Egg
Panna cotta with mango sauce
Soup
The chef has dedicated himself to sushi for many years, even while living abroad.
Every dish, every piece of sushi, conveyed the chef's passion.
Among the individual dishes, the seared golden snapper from Matsuwa was particularly outstanding.
The fat content, aroma, and texture were all superb.
The hairtail was prepared with a special technique of soaking it in saltwater before drying. I was overwhelmed by the skill used to bring out the potential of the ingredients.
Among the sushi, the tuna and sea urchin were excellent, of course, but the kelp-cured sillago was particularly memorable.
And the horse mackerel from Kyoto.
Even I, who usually dislikes horse mackerel, was impressed by how delicious it was!
The chef's stories and the proprietress's smile were also wonderful. This is truly a superb restaurant where adults can enjoy a special time.
(Translated by Google)
"The horse mackerel was incredibly delicious!"
The omakase course included 12 pieces of nigiri sushi.
A total of 22 dishes!
The sea urchin used was Maruhiro's raw sea urchin, one of the four great types of sea urchin!
All the nigiri sushi made with seasonal ingredients were exquisite, but the large horse mackerel was especially delicious.
Thank you for the meal!
(Translated by Google)
📍Sushi Shige / Higashi-Ginza, Tokyo
📝Tabelog Rating: 3.44
✔︎ Omakase Course (Evening)
💰¥22,000/person
A sushi restaurant located in the heart of Ginza 🍣
While cherishing tradition, the restaurant carefully selects the finest seasonal ingredients and is committed to bringing out the maximum flavor of the ingredients.
This time, we had the Omakase course (evening).
〈Appetizer〉
■ Braised Sea Bream Roe and Bamboo Shoots
A spring-like dish where the rich flavor of sea bream roe is complemented by the gentle aroma and texture of bamboo shoots.
The elegant broth envelops the whole dish, captivating you from the very first bite.
〈Sashimi, Dishes〉
■ Wild Amberjack Sashimi
The moist texture and the clear flavor unique to wild amberjack.
Although fatty, it's not heavy, and the elegant sweetness that spreads throughout the mouth is impressive.
■ Salt-grilled hairtail fish
The hairtail fish, cured with 7% salt, had a fragrant, crispy exterior and an incredibly fluffy interior.
The perfect balance of salt enhanced the delicate fat of the hairtail, making it truly delicious.
■ Botan shrimp (sashimi and fried)
The plump, large flesh was adorable, with a rich, creamy texture.
The sweetness spread with every bite, creating a luxurious, melt-in-your-mouth experience.
The heads were fried to a fragrant crisp, allowing you to fully enjoy the shrimp's flavor.
■ Hokkaido Yoichi monkfish liver (low-temperature cooked)
The smoothness was overwhelming.
It melted in your mouth so much you almost didn't need teeth, and the rich, deep flavor and slightly sweet seasoning were irresistible.
■ Pickled mackerel with ginger and green onions
The moderate acidity of the pickled mackerel combined with the refreshing taste of ginger and green onions, instantly enhancing the umami flavor. The balance of fat and seasonings is exquisite, and I personally really like it.
■ Abalone with Liver Sauce and Wakame Seaweed
The plump and tender abalone is generously coated in a rich and deep liver sauce.
The sauce, which is packed with the umami of the sea, is delicious to the last bite, and it's also fantastic when mixed with the wakame seaweed.
A dish that makes you want to savor every last bite.
〈12 Pieces of Nigiri Sushi〉
■ Awaji Sea Bream ■ Sayuri (a type of sea bream) ■ Squid
■ Marinated Tuna ■ Kyoto Horse Mackerel ■ Raw Surf Clam
■ Goldeneye Snapper (Kelp-cured) ■ Gizzard Shad
■ Kuruma Prawn ■ Fatty Tuna ■ Purple Sea Urchin
■ Conger Eel ■ Egg
Each piece of nigiri sushi is of high quality, and the gentle red vinegar rice carefully enhances the appeal of the toppings.
The raw surf clam, which is only available at this time of year, was particularly impressive. The delightful, firm texture and the elegant sweetness that spreads with every bite are simply irresistible!
Kyoto horse mackerel boasts a beautiful fat content, yet it's not heavy, offering a delicate and refined umami flavor.
The fatty tuna is, of course, superb, with a melting sweetness that fills your mouth—a truly blissful experience.
The purple sea urchin is rich and creamy, yet the aftertaste is surprisingly refined.
And the conger eel is incredibly tender, with a gentle sweetness that provides a pleasant finish.
The sushi rice is a blend using 20% red vinegar, resulting in a very mild acidity.
The rice is cooked to perfection, allowing the flavors of the toppings to shine while beautifully complementing the aftertaste.
It's this sushi rice that truly elevates the overall perfection of the nigiri.
〈Soup〉
■ Clam Miso Soup
The umami of the clams spreads gently, making it the perfect ending to the course.
■ Milk Pudding with Matcha Sauce
A smooth milk pudding with a slightly bitter matcha sauce.
Hidden beneath is red bean paste, creating an exquisite Japanese sweetness ♡
The sauce, which changes every month, is another highlight.
The appetizers are also excellent,
and the entire course, not just the sushi, is extremely satisfying.
Careful preparation, beautifully presented rice, and seasonal ingredients.
A perfect restaurant for a day when you want to enjoy sushi at your leisure in Ginza.
My stomach was completely full and I was very satisfied ♡
A wonderful restaurant I would definitely like to visit again.
Thank you for the delicious meal 🙇
(Translated by Google)
This restaurant not only offers authentic Edo-style sushi, but also captivates with the presence and demeanor of the chef.
Each piece of sushi, enjoyed while watching the chef's skills unfold across the counter, is truly an experience that engages all five senses.
The chef himself selects the ingredients, choosing only the best of the season.
Each piece is prepared with meticulous care, showcasing a high level of perfection.
Among them, the straw-grilled young tuna was exceptional; the aroma of straw wafted gently, releasing a concentrated umami flavor. It was a truly memorable dish.
Thank you for the delicious meal.
Jo S
2026-05-01
An absolutely unforgettable omakase experience. Chef Watanabe is a true master - every course was thoughtful, beautifully presented, and delicious beyond words. The hospitality matched the food perfectly, warm, attentive, and genuine. If you have the chance to sit at this table, don't hesitate!
suu
2026-04-30
最近インスタでよく見かけて
気になっていました^^
銀座駅からすぐとアクセス抜群！
地下にあり知るぞ人が知る大人の隠れ家。
全体的にクオリティも高く、
銀座でありながら2万円前後で22品も
いただけるのは驚きです。
普段お鮨でお腹いっぱいにならないのですが、
こちらのお店はボリュームもあって
満足感がありました！
気さくな大将と女将さんが素敵で
特別な日にオススメしたい1軒です♡
(Translated by Google)
I've been seeing it a lot on Instagram lately and I've been curious about it ^^
It's incredibly accessible, right near Ginza Station!
Located in the basement, it's a hidden gem for adults known only to those in the know.
The overall quality is high, and it's surprising that you can enjoy 22 dishes for around 20,000 yen, even in Ginza.
I usually don't get full after sushi, but this restaurant had generous portions and I was very satisfied!
The friendly chef and his wife are wonderful, and I would recommend this place for a special occasion ♡
(Translated by Google)
I made a reservation for the 22,000 yen course and visited for the first time.
From the à la carte dishes to the sushi and desserts, there was absolutely no cutting corners!
Everything was of truly high quality and I was extremely satisfied!
The chef's personality and service were also wonderful, making it a truly superb restaurant!
(Translated by Google)
Located in a prime location just off the Ginza 4-chome intersection, this restaurant offers warm service that makes you feel right at home, along with unparalleled delicious sushi.
Enjoying sushi, each piece meticulously prepared by the chef, paired with equally delicious sake, is a truly blissful experience.
This is a place you'll want to return to again and again.
Kim Heng Chong
2026-04-25
Great service Chef Asano. Food is delicious and we will be back in future. Love the service from the waitress
(Translated by Google)
This tranquil counter-style sushi restaurant boasts an excellent location, just a two-minute walk from Ginza Station. The interior is lively yet refined, creating a relaxing atmosphere perfect for enjoying a meal. Many international customers frequent the restaurant, and the fact that the chef and staff can communicate in English is a particularly impressive feature.
The omakase (chef's choice) evening course (22,000 yen) consists of 22 dishes. The first half begins with delicate flavors such as whitebait and sea bream, while the second half features classic items like fatty tuna and sea urchin, ensuring a truly satisfying experience. The overall flow and balance of the course were excellent, making for a thoroughly enjoyable and reassuring dining experience.
(Translated by Google)
This tranquil counter-style sushi restaurant boasts an excellent location, just a two-minute walk from Ginza Station. The interior is lively yet refined, creating a relaxing atmosphere perfect for enjoying a meal. Many international customers frequent the restaurant, and the fact that the chef and staff can communicate in English is a particularly impressive feature.
The omakase (chef's choice) evening course (22,000 yen) consists of 22 dishes. The first half begins with delicate flavors such as whitebait and sea bream, while the second half features classic items like fatty tuna and sea urchin, ensuring a truly satisfying experience. The overall flow and balance of the course were excellent, making for a thoroughly enjoyable and reassuring dining experience.
(Translated by Google)
Today, I visited "Sushi Shige," a restaurant in the Higashi-Ginza area renowned for its authentic Edo-style sushi!
First, a toast with beer!
From the appetizers in the first half, the chef's meticulous craftsmanship shone through!
Of course, there was the beautiful sashimi of golden snapper and horse mackerel, but also seasonal firefly squid, flavorful sei whale sashimi, and the incredibly delicious, rich and creamy tiger pufferfish milt! And the ultimate highlight was the plump abalone served with a rich liver sauce! A nice touch was that the chef gave us some wakame seaweed, which we used to coat with the remaining liver sauce, ensuring nothing went to waste! Many places serve rice at the end, but they use wakame to prevent us from getting too full! This made me even more excited for the sushi to come!
And then, finally, the nigiri.
The balance between the rice and the toppings was beautiful, starting with delicate white fish like flounder and saury! The fluffiness of the rice, the flavor of the toppings—everything was perfect! As we reached the middle of the meal, we were hit with a wave of tuna dishes, including unusual items like surf clams and cherry salmon, followed by marinated lean tuna and fatty tuna! The gradation of fat was magnificent, and it melted smoothly in our mouths. The brightly colored boiled prawns were also irresistible, with their firm texture and natural sweetness. We ordered Miyagi's famous sake, "Hidaka-mi," and enjoyed a blissful time!
Then came the long-awaited moment: the chef showed us a box full of golden sea urchin! Our expectations soared to their peak!
Then came gunkan sushi piled high with this sea urchin! The rich, creamy, and exquisite sweetness, which wasn't overpowered by the flavor of the seaweed, was simply sublime! I think it might be the best sea urchin I've ever had!
The perfect finish was achieved with plump conger eel, a beautifully shaped tamagoyaki (egg omelet) resembling castella cake, a soup, and a refreshing matcha panna cotta!
A sophisticated space and exquisite sushi, befitting its Ginza location. The thoughtful service of refilling our glasses with bottled sake as soon as they were empty made this a truly wonderful restaurant that I would definitely recommend for a special occasion! Thank you for the delicious meal!
TOKYO Aftertaste
後輩の誕生日祝いでランチに伺いました。
スタートは、あきたこまちを使った珍しい日本酒から。
今回はランチで一番上のコースをお願いしましたが、最初から最後まで本当に満足度の高い時間でした。
大将と女将さんがとても気さくでフレンドリー。
高級なお鮨屋さんにありがちな緊張感ではなく、きちんと上質なのに居心地が良い。この距離感がとても素敵です。
そして今回、何より衝撃だったのが「半熟いくら」。
これまで色々なお鮨屋さんに伺っていますが、初めていただきました。
食感も味わいも面白く、そして、まじでめちゃくちゃ旨い。
知っているはずの“いくら”なのに、まだこんな表現があるのかと驚かされました。
ウニも惜しみなく盛り盛り。
そして締めの穴子は絶品。
ふわっとした食感と味わいの余韻まで含めて、最後にしっかり記憶に残る一貫でした。
握りだけではなく、先付け、お刺身、デザートまで隙がない。
「舌鼓を打つ」と言いますが、この日はまさに、最初から最後まで舌鼓を打ちっぱなしでした。
印象的だったのは、一人で来店されていた外国人のお客様。
言葉や文化が違っても、終始とても楽しそうにニコニコされていて、それを見ているだけでも、このお店の空気の良さが伝わってきました。
美味しいものを食べることはもちろんですが、
お祝いの日に、良い料理と良い人と、良い時間を過ごせること。
それが一番のご馳走なのかもしれません。
とても楽しく、素敵なランチになりました。
ありがとうございました。
またぜひ伺わせてください。
ご馳走様でした。
(Translated by Google)
I visited for lunch to celebrate a junior colleague's birthday.
We started with a rare sake made from Akita Komachi rice.
This time, we ordered the most expensive lunch course, and it was a truly satisfying experience from start to finish.
The chef and his wife were very approachable and friendly.
It wasn't the tense atmosphere often found in high-end sushi restaurants; it was high-quality yet comfortable. This sense of distance was wonderful.
And what surprised me the most this time was the "soft-boiled salmon roe."
I've been to many sushi restaurants before, but this was my first time having it.
The texture and taste were interesting, and it was seriously incredibly delicious.
Even though I thought I knew what salmon roe was, I was surprised that there was another way to express it.
The sea urchin was also generously portioned.
And the conger eel at the end was exquisite.
From the fluffy texture to the lingering aftertaste, it was a memorable piece that left a lasting impression.
Not only the nigiri, but also the appetizers, sashimi, and dessert were all impeccable.
The expression "to smack one's lips in delight" perfectly describes the experience; from start to finish, my lips were truly delighted.
What was particularly memorable was a foreign customer who was dining alone.
Despite the differences in language and culture, they were smiling and seemed very happy throughout their visit, and just seeing that conveyed the wonderful atmosphere of the restaurant.
Of course, delicious food is important, but
on a celebratory day, being able to enjoy good food, good company, and a good time...
Perhaps that's the greatest treat of all.
It was a very enjoyable and wonderful lunch.
Thank you very much.
I would love to visit again.
Thank you for the delicious meal.
Matheus Telles
MJ K
스시와 가니시의 맛이 모두 섬세하며,
셰프와 서버 두 분 모두 친절하여 아주 즐거운 경험이었습니다.
아무래도 날것을 먹으면 가끔 탈이 나는데,
이 식당의 재료는 모두 신선하여 조금도 탈이 나지 않은 점도 좋았습니다. (퀄리티 대비하여 가격도 합리적입니다)
다음에 도쿄에서 스시 오마카세를 또 갈수 있다면 이곳에 재방문하고 싶습니다. :) (Translated by Google) The flavors of both the sushi and the garnish were delicate, and it was a very enjoyable experience thanks to the kindness of both the chef and the server.
I sometimes get an upset stomach after eating raw food, but I appreciated that the ingredients at this restaurant were all fresh, so I didn't experience any discomfort at all. (The price is also reasonable considering the quality.)
If I have the opportunity to go for sushi omakase in Tokyo again, I would love to revisit this place. :)
Toby Gillespie
Fantastic place. Everything about the experience is 1st Rated!!
Beatriz Neira Henríquez de Luna
一杯一皿
久しぶりに、食べ終わるのが寂しいと思ったお鮨屋さん。
予約より5分くらい早く着いたのですが、入った瞬間に「お待ちしておりました」と迎えてくださって、最初からなんだか嬉しかったです。
お鮨はどれが一番だったか本当に選べないくらい、一貫一貫が美味しかった。シャリは酸味が強すぎず、温度もちょうどよくて、ネタとのバランスがすごく好みでした。
特にびっくりしたのが鰹。実は鰹があまり得意ではなく、でも事前に伝えていなかったのでそのままいただいたのですが、今まで苦手だと思っていた青臭さが全然なくて、むしろすごく滑らか。「私、鰹嫌いじゃなかったのかも」と思ったくらい。
大将の所作もきれいで、目の前で見ているのが楽しい。シャリの大きさは大丈夫ですか？と聞いてくれたり、こちらをよく見てくださっているのも印象的でした。
日本酒の杯がかなり小さいのですが、スタッフの方が本当に絶妙なタイミングで注いでくださるので、そういえばほとんど自分で注いでない（笑）。
お鮨はもちろん美味しかったけれど、それ以上にお店の方々の気遣いが心に残りました。
帰り道、ちょっと泣きそうになった。
自分でもびっくりです。また行きたい。
(Translated by Google)
It's been a long time since I've been to a sushi restaurant where I felt sad when the meal ended.
I arrived about 5 minutes earlier than my reservation, but the moment I walked in, they greeted me with "We've been expecting you," which made me happy right from the start.
Every single piece of sushi was delicious; I honestly couldn't choose which was my favorite. The rice wasn't too acidic, the temperature was just right, and the balance with the toppings was exactly to my liking.
What surprised me the most was the bonito. Actually, I'm not a big fan of bonito, but I hadn't mentioned it beforehand, so I had it as is. It didn't have the fishy smell I'd always disliked; in fact, it was incredibly smooth. I even thought, "Maybe I don't dislike bonito after all!"
The chef's movements were also beautiful, and it was a pleasure to watch him. I was impressed by how he asked if the size of the rice was okay and how attentively he paid attention to me.
The sake cups were quite small, but the staff poured it at the perfect timing, so I hardly poured it myself (laughs).
The sushi was delicious, of course, but what really touched me was the thoughtfulness of the staff.
On the way home, I almost cried.
I was surprised myself. I want to go again.
YH LIU
Vanessa Santoni Wegmuller
Petit restaurant de Maître Sushis avec un personnels tres sympathique qui est au petit soins pour leurs clients.
Sushis exceptionnel a en tomber par terre.... Magnifique expérience a faire que je recommande vivement ! (Translated by Google) A small sushi restaurant run by master chefs, with very friendly staff who take excellent care of their customers.
Exceptional sushi, absolutely divine... A wonderful experience that I highly recommend!
Jenna M
Very nice service, very nice food. Sushi was blissful, and I especially loved the hospitality of the female hostess, she made the whole place so warm and welcoming. Thank you!
Paul Chen
Don’t think, just do it. Like one of another comments. This is an exceptionally hidden gem in popular Ginza, very good location, but the manager, Watanabe-san is still staying low key and humble.
If you found this hidden gem, big congrats! You found a very very experienced sushi master, who is well known from another place, and still attracting many many returning customer, like me.
It’s our 2nd time to taste in Sushi Han, and we go from Lunch to Dinner, every single detail is amazing and somewhat shocking.
I couldn’t say exactly which style that Watanabe-san is trying. To me, it tastes very creative, surprised, and many of wow! moment.
Not exaggerating at all.
Not even mention that, Watanabe-san is the most patient and respectful sushi master that I ever have in Japan.
Sushi Han deserved stars and awards. It is just timing. Like me, you must not regret to taste ahead of time, before they get much more popular.
ほんどにありがとうございます！
I am looking forward to my next omakase.
Rhey, Sungjo Hwang
맛있었습니다! (Translated by Google) It was delicious!
東京OLのグルメ探し
銀座で出会う、細やかな仕事と驚きの連続！
5日間熟成させたシマアジや、レバーのように濃厚なあん肝など、一品ごとの丁寧な火入れと仕事に感動しました。
特に面白かったのが蝦夷鮑！濃厚な肝ソースを最後はシャリではなく「わかめ」でいただくスタイルで、新しい美味しさの発見でした。
握りも夏を先取りしたマコガレイや、絶妙な昆布締めの金目鯛など、どれも絶品。
九谷焼の器も可愛らしく、目でも楽しめます。最後は自家製ミルクプリンで幸せな締めくくり。
大将や女将、スタッフさんの対応も非常に上品でスマート。
銀座でゆったり本格鮨を愉しみたい時に最高の一軒でした。
(Translated by Google)
A series of delightful surprises and meticulous work in Ginza!
I was impressed by the careful cooking and preparation of each dish, from the striped jack mackerel aged for five days to the rich, liver-like monkfish liver.
The Ezo abalone was particularly interesting! The rich liver sauce was served not with rice, but with wakame seaweed at the end, a discovery of a new kind of deliciousness.
The nigiri sushi was also exquisite, including the flounder that anticipates summer and the perfectly cured golden snapper.
The Kutani ware dishes were also lovely, a feast for the eyes as well. The meal ended with a delightful homemade milk pudding.
The service from the chef, his wife, and the staff was incredibly refined and elegant.
This is the perfect restaurant for enjoying authentic sushi in a relaxed atmosphere in Ginza.
ゆみ
【いただいたメニュー】
コース
・夜のおまかせコース 22,000円
DRINK
・信州高山ワイナリー ソーヴィニョン・ブラン 1,650円
・ペリエ 660円
・富士ミネラルウォーター 660円
【ゆるっと体験談】
◎内観等
銀座の地下に広がる大人の洗練された和空間。木の温もりを感じるカウンター席からは、大将の華麗な手仕事を間近で楽しむことができました。
◎食事
・先付 岩もずく（石川）
細くシャキッとしたもずくに、蟹とトマトを合わせた爽やかで上品な一品目✨
・金目鯛 松輪（神奈川）
お刺身で。脂のノリに感動！今まで食べた金目鯛の中でもトップクラスでした。
・カツオの藁焼き（鹿児島）
生姜と万能ネギのペーストで、1枚ずつ違う味付け。モチッと食感に藁の香ばしさが重なります☺️
・太刀魚 （神奈川 小柴）
口の中でホロッとほどける焼魚。塩水でつけてじっくり味付けされており、塩味が均等に行き渡っていました✨
・牡丹海老（北海道）
プリっと大ぶりな惚れ惚れするお刺身！足の部分は揚げて提供してくれました☺️
・低温調理したあん肝（青森）
滑らかプリンのような滑らか食感！ポン酢ダレが、爽やかなアクセントに✨
・蒸し鮑 （千葉）
クニュっと歯切れが良く、柔らかさに感動❤️
・マコガレイ（横須賀）
握りメニューがスタート。弾力をしっかり感じる旬先取りの一貫✨
・キス（鹿児島）
昆布締めにより、旨味がグッと引き立っていました☺️
・鯵（京都）
青魚の旨味をしっかり感じるみずみずしい一貫✨
・生トリガイ（愛知）
生きたまま握られており、動いていました！とても柔らかく、歯切れの良さも印象的✨
・縞鯵（三重）
新鮮な旨味をダイレクトに感じました✨
・白イカ
ねっとり柔らかく、甘みたっぷり✨わさびが透き通って見えるほどの透明感でした。
・漬けマグロ（塩釜）
しっとりとした舌触りが心地よい一貫。
・中トロ
分厚く脂のり最高！口の中で幸せが広がります❤️
・車海老（鹿児島）
ぎっしり詰まった身に感動！海老好きの私、大歓喜✨
・雲丹軍艦
甘さ120%！雲丹が2段で乗せられ、贅沢すぎました❤️
・お椀
しじみの味噌汁。食後にぴったりな優しい味わい✨
・穴子
フワフワ！タレの甘みの後に広がる柚子の余韻が素敵でした☺️
・玉
ほんのり甘く、フワッと！空気をたっぷり含んだスポンジケーキのようでした✨
・和風パンナコッタ
自家製。果肉入りマンゴーソースが夏を先取り！隠し味の西京味噌が甘さを引き立てていました✨
◎ドリンク
・信州高山ワイナリー ソーヴィニョン・ブラン（白）
甘さとスッキリ感を兼ね備え、鮨との相性抜群でした✨
◎オススメシチュエーション
本気デート、ご褒美女子会などに❤️自分たちのペースでゆったりカウンター鮨を堪能したい日に✨
(Translated by Google)
【Menu Ordered】
Course
・Omakase (chef's choice) course for dinner: 22,000 yen
DRINK
・Shinshu Takayama Winery Sauvignon Blanc: 1,650 yen
・Perrier: 660 yen
・Fuji Mineral Water: 660 yen
【Casual Experience】
◎Interior, etc.
A sophisticated Japanese space for adults, spread out in the basement of Ginza. From the counter seats, where you can feel the warmth of the wood, we were able to enjoy the chef's skillful work up close.
◎Meal
・Appetizer: Iwamozuku (Ishikawa)
A refreshing and elegant first dish combining thin, crisp mozuku seaweed with crab and tomato✨
・Kinmedai (Goldeneye Snapper) Matsuwa (Kanagawa)
Served as sashimi. I was impressed by the richness of the fat! It was one of the best goldeneye snapper I've ever eaten.
・Katsuo no Warayaki (Bonito Seared over Straw) (Kagoshima)
Each piece was seasoned differently with a paste of ginger and green onions. The chewy texture is complemented by the fragrant aroma of straw. ☺️
* Beltfish (Kanagawa, Koshiba)
Grilled fish that melts in your mouth. It was marinated in saltwater and seasoned thoroughly, resulting in evenly distributed saltiness. ✨
* Botan Shrimp (Hokkaido)
Plump and large, absolutely stunning sashimi! The legs were served fried. ☺️
* Low-temperature cooked Monkfish Liver (Aomori)
A smooth, pudding-like texture! The ponzu sauce provides a refreshing accent. ✨
* Steamed Abalone (Chiba)
A delightfully tender abalone with a pleasant chewiness. ❤️
* Marbled Flounder (Yokosuka)
The nigiri sushi menu has begun. A delightful, early-season sushi with a firm, springy texture✨
* Kisu (Kagoshima)
The kelp curing process really brought out the umami flavor☺️
* Aji (Kyoto)
A fresh and juicy sushi that lets you fully appreciate the umami of this blue fish✨
* Raw Torigai (Aichi)
Served alive and still moving! Very tender, and the crisp texture was impressive✨
* Shima-aji (Mie)
I felt the fresh umami flavor directly✨
* Shiro-ika (White Squid)
Sticky and soft, with plenty of sweetness✨ It was so transparent you could see the wasabi through it.
* Marinated Tuna (Shiogama)
A pleasantly moist texture.
* Chutoro (Medium Fatty Tuna)
Thick and perfectly fatty! Happiness spreads in your mouth❤️
* Kuruma Ebi (Kagoshima)
I was impressed by the densely packed meat! As a shrimp lover, I was overjoyed✨
* Uni Gunkan (Sea Urchin Gunkan)
120% sweetness! The sea urchin was served in two layers – it was incredibly luxurious! ❤️
* Soup: Clam miso soup. A gentle flavor, perfect after the meal. ✨
* Conger eel: Fluffy! The lingering yuzu aftertaste of the sweet sauce was wonderful. ☺️
* Egg omelet: Slightly sweet and fluffy! It was like a sponge cake full of air. ✨
* Japanese-style panna cotta: Homemade. The mango sauce with fruit pieces gave a taste of summer! The hidden ingredient, Saikyo miso, enhanced the sweetness. ✨
◎ Drinks:
* Shinshu Takayama Winery Sauvignon Blanc (white): Combining sweetness and crispness, it paired perfectly with the sushi. ✨
◎ Recommended situation:
Perfect for a serious date, a girls' night out, or any day you want to enjoy counter sushi at your own pace. ✨
sweetsweet sugar
銀座の駅から歩いてすぐ、地下へ降りると外の数奇屋造りの静かな空間が広がっています。
今回は夜のおまかせコース（22,000円）をいただきました。
金目鯛の炙り 松輪
大将が「これまでの経験でもナンバーワンかも」と仰るほどの逸品！
口に入れた瞬間に目を見開くほど素晴らしい。
ぷりっとして滴り落ちそうな脂の乗り。
それでいて後味はスッと綺麗でまさに極上の一言です。
小柴の太刀魚
塩を直接振らず、塩水に浸けてから干して焼くという手間暇かかった一皿。
太刀魚全体にふんわりと均一に塩気が回り、身の味わいがより一層引き立っています。
牡丹海老
てとろけるようなボタン海老！トロリと濃厚なな甘みが口いっぱいに。
海老の頭をカラッと揚げて出してくれるのも嬉しいポイント。
握り
シャリは小ぶりで、噛み締めるたびに米の旨味とコクが広がります。
生トリ貝はパンっと叩くと動くほど新鮮り
驚くほどミルキーで柔らかい♡
ミネラル感もしっかり感じられ、感動の美味しさでした。
京都の鯵はこれまで食べてきた鯵とは別のまろやかな脂の乗り。あたり葱との相性も抜群で、個人的には過去最高の鯵！
鮪の味が濃く、赤みのづけは鼻に抜ける香りの余韻が非常に長い。
雲丹は2貫分はあろうかという贅沢な盛り。
みずみずしい甘みが海苔の香りと共に広がります！
〆のデザートには和の隠し味が効いていて、最後まで驚きと満足感に満ちた構成でした。
大将の確かな目利きと、素材の良さを最大限に引き出す丁寧な仕事に終始圧倒される時間でした。銀座という立地にありながら、このクオリティをこの価格で提供されていることに、大将の心意気を感じずにはいられません。
まさに大人のための特別な時間を過ごせる名店です。
(Translated by Google)
Just a short walk from Ginza Station, descending to the basement reveals a tranquil space with a traditional Japanese sukiya-style architecture.
This time, we enjoyed the omakase (chef's choice) evening course (22,000 yen).
Seared Goldeneye Snapper (Matsukawa)
The chef described it as "perhaps the best I've ever had!"
It was so amazing that it made my eyes widen the moment I tasted it.
The fish was plump and juicy, with just the right amount of fat.
Yet the aftertaste was clean and refreshing—truly sublime.
Koshiba's Beltfish
A meticulously prepared dish where the fish is soaked in saltwater, dried, and then grilled, rather than being directly salted.
The saltiness is evenly distributed throughout the fish, enhancing its flavor.
Botan Shrimp
Meltingly tender botan shrimp! A rich, sweet flavor fills the mouth.
The fact that the shrimp heads are deep-fried and served crispy is a delightful touch.
Nigiri
The rice is small, and with each bite, the umami and richness of the rice spreads.
The raw surf clam was so fresh that it moved when tapped.
It was surprisingly milky and tender ♡
The minerality was also clearly felt, and it was incredibly delicious.
The horse mackerel from Kyoto had a mellow fat content unlike any horse mackerel I've ever had before. It paired perfectly with the chopped green onions, and personally, it was the best horse mackerel I've ever had!
The tuna had a rich flavor, and the marinated lean tuna had a very long-lasting aroma that lingered in the nose.
The sea urchin was a luxurious serving, enough for two pieces.
Its fresh sweetness spread along with the aroma of the seaweed!
The dessert at the end had a hidden Japanese flavor, and the meal was filled with surprises and satisfaction until the very end.
It was a time when I was constantly overwhelmed by the chef's keen eye for selecting ingredients and his meticulous work that brought out the best in the ingredients. Located in Ginza, the fact that they offer this level of quality at this price truly reflects the chef's dedication.
This is truly a superb restaurant where adults can enjoy a special time.
Y P
本日は、以前から気になっていたお鮨屋さんへ。
暖簾をくぐると、竹や土壁といった自然素材を活かした数寄屋造りの空間が広がります。
洗練された落ち着きと、心地よい「和」の香りに背筋が自然と伸びますね。
今回は「おまかせコース（22,000円）」を。
一品料理
ホタテと烏賊の酢みそ合え
松葉の金目鯛炙り
鰹藁焼き
太刀魚
ボタン海老
あん肝
鮑 肝ソース鮑→ワカメ
握り
マコカレイ、エンガワ乗せ
キス 昆布締め
とり貝
鹿児島車海老
塩釜マグロづけ
大トロ
雲丹
コハダ
とろたく
穴子
玉子
パンナコッタ マンゴーソース
お椀
長年海外にいながらも鮨一筋の大将。
どの料理も握りも大将の熱い思いが伝わるものでした。
一品では特に松輪の金目鯛の炙り。
脂の乗り、香り、食感。
そのすべてが素晴らしかった。
太刀魚は塩水に浸けてから干すという一工夫。素材のポテンシャルを引き出す技術に圧倒されます。
握りではマグロや雲丹は勿論、キスの昆布締めが印象的。
それと京都の鯵。
鯵が苦手な自分が美味しいと感動するほどの美味しさでした！
大将のお話も女将さんの笑顔もとても素敵でした。まさに大人のための特別な時間を過ごせる名店です。
(Translated by Google)
Today, I visited a sushi restaurant I'd been curious about for a while.
Stepping through the noren (curtain), I was greeted by a sukiya-style space utilizing natural materials such as bamboo and earthen walls.
The refined tranquility and pleasant aroma of Japanese aesthetics naturally made me stand up straighter.
This time, I ordered the "Omakase Course (22,000 yen)."
A la carte dishes:
Scallops and squid with vinegared miso dressing
Seared golden snapper with pine needles
Bonito seared over straw
Cutlassfish
Botan shrimp
Monkfish liver
Abalone with liver sauce (abalone → wakame seaweed)
Nigiri sushi:
Flounder with engawa (flounder fin)
Kelp-cured sillago
Cockle
Kagoshima kuruma shrimp
Salt-baked tuna
Fatty tuna
Sea urchin
Gizzard shad
Fatty tuna and pickled radish
Conger eel
Egg
Panna cotta with mango sauce
Soup
The chef has dedicated himself to sushi for many years, even while living abroad.
Every dish, every piece of sushi, conveyed the chef's passion.
Among the individual dishes, the seared golden snapper from Matsuwa was particularly outstanding.
The fat content, aroma, and texture were all superb.
The hairtail was prepared with a special technique of soaking it in saltwater before drying. I was overwhelmed by the skill used to bring out the potential of the ingredients.
Among the sushi, the tuna and sea urchin were excellent, of course, but the kelp-cured sillago was particularly memorable.
And the horse mackerel from Kyoto.
Even I, who usually dislikes horse mackerel, was impressed by how delicious it was!
The chef's stories and the proprietress's smile were also wonderful. This is truly a superb restaurant where adults can enjoy a special time.
ナオさま
« 鯵が美味すぎた »
おまかせコースは握り12貫
全22品というボリューム
雲丹は四大ウニと呼ばれる
まるひろの生ウニを使用！
旬の食材を使った握りはどれも絶品の中
おっきな鯵がとっても美味しかった
ごちそうさまでした！
(Translated by Google)
"The horse mackerel was incredibly delicious!"
The omakase course included 12 pieces of nigiri sushi.
A total of 22 dishes!
The sea urchin used was Maruhiro's raw sea urchin, one of the four great types of sea urchin!
All the nigiri sushi made with seasonal ingredients were exquisite, but the large horse mackerel was especially delicious.
Thank you for the meal!
おすし
📍すし繁／東京 東銀座
📝食べログ3.44
✔︎ 夜のおまかせコース
💰22,000円/人
銀座の中心に構えるお鮨屋さん🍣
伝統を大切にしながらも、旬の最高食材を丁寧に見極め
素材本来の旨みを最大限に引き出すことにこだわるお店。
今回は夜のおまかせコースをいただきました。
〈先付〉
■ 鯛の真子の筍炊き合わせ
鯛の真子の濃厚な旨みに
筍のやさしい香りと食感が寄り添う春らしい一皿。
上品な出汁が全体を包み込み、最初から心を掴まれる美味しさ。
〈お刺身、お料理〉
■ 天然カンパチ お刺身
しっとりとした身質に、天然ならではの澄んだ旨み。
脂はありながらも重たさがなく
口いっぱいに広がる上品な甘みが印象的。
■ 太刀魚の塩焼き
7％の塩漬けで仕上げた太刀魚は
表面は香ばしく、中は驚くほどふわふわ。
塩の絶妙な塩梅が太刀魚の繊細な脂を引き立て
ほんと美味しかった。
■ ぼたん海老 刺身、揚げ
ぽってりとした大ぶりの身が可愛らしく、ねっとり濃厚。
噛むほどに甘みが広がり、とろけるような贅沢さ。
頭は香ばしく揚げられ、海老の旨みを余すことなく堪能。
■ 北海道余市 あん肝 低温調理
なめらかさが圧倒的。
“歯がいらない”と思うほどとろける口当たりで
濃厚なコクと甘めの味付けがたまらない。
■ しめ鯖 生姜ネギ
しめ鯖の程よい酸味に、生姜ネギの爽やかさが重なり
旨みが一気に引き立つ。脂のりと薬味のバランスが絶妙で
個人的にもかなり好み。
■ 鮑 肝ソース わかめ
ぷりっと柔らかな鮑に、濃厚で深みある肝ソースがたっぷり。
磯の旨みが凝縮されたソースは最後まで美味しく
わかめに絡めても最高。
思わず余韻まで楽しみたくなる一皿。
〈握り12貫〉
■ 淡路 鯛 ■ さゆり ■ スミイカ
■ 鮪漬け ■ 京都 鯵 ■ 生トリ貝
■ 金目鯛 昆布締め ■ こはだ
■ 車海老 ■ 大とろ ■ ムラサキウニ
■ 穴子 ■ たまご
どの握りも一貫ごとの完成度が高く
ネタの魅力をやさしい赤酢の舎利が丁寧に引き立てる構成。
特に印象的だったのは、この時期ならではの生トリ貝。
コリッとした心地よい食感に
噛むたび広がる上品な甘みがたまらない♡
京都の鯵は脂のりが美しく
それでいて重たさはなく、繊細で上質な旨み。
大とろは言わずもがな
とろける脂の甘みが口いっぱいに広がる幸福感。
ムラサキウニは濃厚でクリーミーなのに後味は驚くほど上品。
そして穴子はふわっとほどける柔らかさで
やさしい甘みが心地よく広がる締めに。
舎利は赤酢を2割使用したブレンドで酸味は非常にやわらか。
お米の炊き加減も絶妙で
ネタの旨みを主役にしながら後味に美しく寄り添う。
この舎利だからこそ
握り全体の完成度がさらに際立っていました。
〈碗物〉
■ しじみのお味噌汁
しじみの旨みがじんわり広がり、コースの締めにぴったり。
〈デザート〉
■ ミルクプリン 抹茶ソース
なめらかなミルクプリンに、ほろ苦い抹茶ソース。
さらに下には餡子が隠れていて、和の甘みが絶妙♡
毎月変わるソースも楽しみのひとつ。
おつまみの充実度も高く
鮨だけでなくコース全体として非常に満足度が高い内容。
丁寧な仕事、美しい舎利、旬のネタ。
銀座でじっくり鮨を楽しみたい日にぴったりの一軒。
しっかりお腹も満たされて、大満足♡
またぜひお伺いしたい素敵なお店。
ご馳走様でした🙇
(Translated by Google)
📍Sushi Shige / Higashi-Ginza, Tokyo
📝Tabelog Rating: 3.44
✔︎ Omakase Course (Evening)
💰¥22,000/person
A sushi restaurant located in the heart of Ginza 🍣
While cherishing tradition, the restaurant carefully selects the finest seasonal ingredients and is committed to bringing out the maximum flavor of the ingredients.
This time, we had the Omakase course (evening).
〈Appetizer〉
■ Braised Sea Bream Roe and Bamboo Shoots
A spring-like dish where the rich flavor of sea bream roe is complemented by the gentle aroma and texture of bamboo shoots.
The elegant broth envelops the whole dish, captivating you from the very first bite.
〈Sashimi, Dishes〉
■ Wild Amberjack Sashimi
The moist texture and the clear flavor unique to wild amberjack.
Although fatty, it's not heavy, and the elegant sweetness that spreads throughout the mouth is impressive.
■ Salt-grilled hairtail fish
The hairtail fish, cured with 7% salt, had a fragrant, crispy exterior and an incredibly fluffy interior.
The perfect balance of salt enhanced the delicate fat of the hairtail, making it truly delicious.
■ Botan shrimp (sashimi and fried)
The plump, large flesh was adorable, with a rich, creamy texture.
The sweetness spread with every bite, creating a luxurious, melt-in-your-mouth experience.
The heads were fried to a fragrant crisp, allowing you to fully enjoy the shrimp's flavor.
■ Hokkaido Yoichi monkfish liver (low-temperature cooked)
The smoothness was overwhelming.
It melted in your mouth so much you almost didn't need teeth, and the rich, deep flavor and slightly sweet seasoning were irresistible.
■ Pickled mackerel with ginger and green onions
The moderate acidity of the pickled mackerel combined with the refreshing taste of ginger and green onions, instantly enhancing the umami flavor. The balance of fat and seasonings is exquisite, and I personally really like it.
■ Abalone with Liver Sauce and Wakame Seaweed
The plump and tender abalone is generously coated in a rich and deep liver sauce.
The sauce, which is packed with the umami of the sea, is delicious to the last bite, and it's also fantastic when mixed with the wakame seaweed.
A dish that makes you want to savor every last bite.
〈12 Pieces of Nigiri Sushi〉
■ Awaji Sea Bream ■ Sayuri (a type of sea bream) ■ Squid
■ Marinated Tuna ■ Kyoto Horse Mackerel ■ Raw Surf Clam
■ Goldeneye Snapper (Kelp-cured) ■ Gizzard Shad
■ Kuruma Prawn ■ Fatty Tuna ■ Purple Sea Urchin
■ Conger Eel ■ Egg
Each piece of nigiri sushi is of high quality, and the gentle red vinegar rice carefully enhances the appeal of the toppings.
The raw surf clam, which is only available at this time of year, was particularly impressive. The delightful, firm texture and the elegant sweetness that spreads with every bite are simply irresistible!
Kyoto horse mackerel boasts a beautiful fat content, yet it's not heavy, offering a delicate and refined umami flavor.
The fatty tuna is, of course, superb, with a melting sweetness that fills your mouth—a truly blissful experience.
The purple sea urchin is rich and creamy, yet the aftertaste is surprisingly refined.
And the conger eel is incredibly tender, with a gentle sweetness that provides a pleasant finish.
The sushi rice is a blend using 20% red vinegar, resulting in a very mild acidity.
The rice is cooked to perfection, allowing the flavors of the toppings to shine while beautifully complementing the aftertaste.
It's this sushi rice that truly elevates the overall perfection of the nigiri.
〈Soup〉
■ Clam Miso Soup
The umami of the clams spreads gently, making it the perfect ending to the course.
■ Milk Pudding with Matcha Sauce
A smooth milk pudding with a slightly bitter matcha sauce.
Hidden beneath is red bean paste, creating an exquisite Japanese sweetness ♡
The sauce, which changes every month, is another highlight.
The appetizers are also excellent,
and the entire course, not just the sushi, is extremely satisfying.
Careful preparation, beautifully presented rice, and seasonal ingredients.
A perfect restaurant for a day when you want to enjoy sushi at your leisure in Ginza.
My stomach was completely full and I was very satisfied ♡
A wonderful restaurant I would definitely like to visit again.
Thank you for the delicious meal 🙇
sally shiroma
本格的な江戸前寿司を堪能できるのはもちろんのこと、大将の佇まいや所作にも惹きつけられる一軒です。
カウンター越しに繰り広げられる職人技を眺めながらいただく一貫一貫は、まさに五感で味わう体験。
食材は大将自らが目利きし、その時季に最も良いものだけを厳選されているとのこと。
どのネタにも繊細な仕事が施されており、一貫ごとに完成度の高さを感じます。
中でも、めじ鮪の藁焼きは、藁の香りがふわりと立ち上がり、凝縮された旨味が広がる逸品。印象に残る一皿でした。
ご馳走さまです。
(Translated by Google)
This restaurant not only offers authentic Edo-style sushi, but also captivates with the presence and demeanor of the chef.
Each piece of sushi, enjoyed while watching the chef's skills unfold across the counter, is truly an experience that engages all five senses.
The chef himself selects the ingredients, choosing only the best of the season.
Each piece is prepared with meticulous care, showcasing a high level of perfection.
Among them, the straw-grilled young tuna was exceptional; the aroma of straw wafted gently, releasing a concentrated umami flavor. It was a truly memorable dish.
Thank you for the delicious meal.
Jo S
An absolutely unforgettable omakase experience. Chef Watanabe is a true master - every course was thoughtful, beautifully presented, and delicious beyond words. The hospitality matched the food perfectly, warm, attentive, and genuine. If you have the chance to sit at this table, don't hesitate!
suu
最近インスタでよく見かけて
気になっていました^^
銀座駅からすぐとアクセス抜群！
地下にあり知るぞ人が知る大人の隠れ家。
全体的にクオリティも高く、
銀座でありながら2万円前後で22品も
いただけるのは驚きです。
普段お鮨でお腹いっぱいにならないのですが、
こちらのお店はボリュームもあって
満足感がありました！
気さくな大将と女将さんが素敵で
特別な日にオススメしたい1軒です♡
(Translated by Google)
I've been seeing it a lot on Instagram lately and I've been curious about it ^^
It's incredibly accessible, right near Ginza Station!
Located in the basement, it's a hidden gem for adults known only to those in the know.
The overall quality is high, and it's surprising that you can enjoy 22 dishes for around 20,000 yen, even in Ginza.
I usually don't get full after sushi, but this restaurant had generous portions and I was very satisfied!
The friendly chef and his wife are wonderful, and I would recommend this place for a special occasion ♡
お菓子が主食
22,000円のコースを予約して初訪問しました
一品料理から握り・甘味迄一切の手抜きなし！
どれも本当にクォリティが高くて大満足でした！
大将の人柄や接客も素晴らしくて最高のお店でした！
(Translated by Google)
I made a reservation for the 22,000 yen course and visited for the first time.
From the à la carte dishes to the sushi and desserts, there was absolutely no cutting corners!
Everything was of truly high quality and I was extremely satisfied!
The chef's personality and service were also wonderful, making it a truly superb restaurant!
Shuichi Yoshizawa
銀座四丁目交差点から直ぐの最高のロケーションに、家に帰ったかの様にホッとさせてくれる温かいサービスとこれ以上ない美味しいお寿司。
大将が一つ一つ心を込めて仕上げたお寿司を、これまた美味しいお酒と共にいただく至福の時。
何度でもリピートしたくなるお店です。
(Translated by Google)
Located in a prime location just off the Ginza 4-chome intersection, this restaurant offers warm service that makes you feel right at home, along with unparalleled delicious sushi.
Enjoying sushi, each piece meticulously prepared by the chef, paired with equally delicious sake, is a truly blissful experience.
This is a place you'll want to return to again and again.
Kim Heng Chong
Great service Chef Asano. Food is delicious and we will be back in future. Love the service from the waitress
Micha Reviews
銀座駅から徒歩2分ほどの好立地にある、落ち着いたカウンター寿司のお店。店内は程よい活気がありつつも上品で、ゆっくり食事を楽しめる雰囲気です。海外からのお客様も多く、大将やスタッフが英語対応できるため、安心して利用できる点も印象的でした。
夜のおまかせコース（22,000円）は全22品で、前半は白魚や鯛など繊細な味わいから始まり、後半は大トロや雲丹といった王道のネタでしっかり満足感を高めてくれます。全体の流れやバランスが良く、安心して楽しめる内容でした。
(Translated by Google)
This tranquil counter-style sushi restaurant boasts an excellent location, just a two-minute walk from Ginza Station. The interior is lively yet refined, creating a relaxing atmosphere perfect for enjoying a meal. Many international customers frequent the restaurant, and the fact that the chef and staff can communicate in English is a particularly impressive feature.
The omakase (chef's choice) evening course (22,000 yen) consists of 22 dishes. The first half begins with delicate flavors such as whitebait and sea bream, while the second half features classic items like fatty tuna and sea urchin, ensuring a truly satisfying experience. The overall flow and balance of the course were excellent, making for a thoroughly enjoyable and reassuring dining experience.
みちゃま
銀座駅から徒歩2分ほどの好立地にある、落ち着いたカウンター寿司のお店。店内は程よい活気がありつつも上品で、ゆっくり食事を楽しめる雰囲気です。海外からのお客様も多く、大将やスタッフが英語対応できるため、安心して利用できる点も印象的でした。
夜のおまかせコース（22,000円）は全22品で、前半は白魚や鯛など繊細な味わいから始まり、後半は大トロや雲丹といった王道のネタでしっかり満足感を高めてくれます。全体の流れやバランスが良く、安心して楽しめる内容でした。
(Translated by Google)
This tranquil counter-style sushi restaurant boasts an excellent location, just a two-minute walk from Ginza Station. The interior is lively yet refined, creating a relaxing atmosphere perfect for enjoying a meal. Many international customers frequent the restaurant, and the fact that the chef and staff can communicate in English is a particularly impressive feature.
The omakase (chef's choice) evening course (22,000 yen) consists of 22 dishes. The first half begins with delicate flavors such as whitebait and sea bream, while the second half features classic items like fatty tuna and sea urchin, ensuring a truly satisfying experience. The overall flow and balance of the course were excellent, making for a thoroughly enjoyable and reassuring dining experience.
SHUNJI
本日は東銀座エリアで本格的な江戸前鮨が味わえると評判の「すし繁」さんへ伺いました！
まずはビールで乾杯！
前半のツマミから、職人の丁寧な手仕事が光ります！
美しい金目鯛と鯵のお刺身はもちろん、旬を感じるホタルイカ、旨味の強いイワシクジラの刺身、めっちゃうまかったのがトロッと濃厚なトラフグの白子！そして極めつけは濃厚な肝ソースでいただくふっくらとした鮑！嬉しいのが対象がワカメをくれて、これに最後余った肝ソースをしっかり絡めて余すことなく頂きます！シャリを出してくれるところも多いですが、お腹がいっぱいにならないようにワカメとのことです！これからのお寿司もより楽しみに！
そして、いよいよ握りへ。
シャリとネタのバランスが美しく、白身の繊細なカレイやサユリからスタート！シャリのふんわり感、ネタの旨み、どれも完璧！中盤に差し掛かると、トリ貝やサクラマスなど珍しめのネタ、そして漬けの赤身や大トロと続くマグロの波状攻撃！ 脂のグラデーションが見事で、口の中でスーッととろけていきます。色鮮やかに茹で上げられた車海老も、プリッとした弾力と海老本来の甘みがたまりません。宮城の名酒「日高見」をオーダーし、至福の時間を楽しみました！
そして待ちに待った、大将が見せてくれた「箱いっぱいに敷き詰められた黄金色のウニ」！ 一気に期待値が最高潮に達します！
このウニをこぼれんばかりに乗せた軍艦が登場！海苔の風味に負けない、濃厚でクリーミーな極上の甘さに悶絶しました！今まで食べた雲丹でも一番旨いのでは？と思うくらいでした！
ふっくらとした穴子、まるでカステラのように美しい玉子焼き、お椀、そしてさっぱりとした抹茶のパンナコッタで完璧なフィニッシュ！
銀座という立地にふさわしい、洗練された空間と極上のお鮨。瓶のお酒をグラスが空くと注いでくれる心遣い、特別な日の食事に間違いなくおすすめできる素晴らしい名店でした！ご馳走様でした！
(Translated by Google)
Today, I visited "Sushi Shige," a restaurant in the Higashi-Ginza area renowned for its authentic Edo-style sushi!
First, a toast with beer!
From the appetizers in the first half, the chef's meticulous craftsmanship shone through!
Of course, there was the beautiful sashimi of golden snapper and horse mackerel, but also seasonal firefly squid, flavorful sei whale sashimi, and the incredibly delicious, rich and creamy tiger pufferfish milt! And the ultimate highlight was the plump abalone served with a rich liver sauce! A nice touch was that the chef gave us some wakame seaweed, which we used to coat with the remaining liver sauce, ensuring nothing went to waste! Many places serve rice at the end, but they use wakame to prevent us from getting too full! This made me even more excited for the sushi to come!
And then, finally, the nigiri.
The balance between the rice and the toppings was beautiful, starting with delicate white fish like flounder and saury! The fluffiness of the rice, the flavor of the toppings—everything was perfect! As we reached the middle of the meal, we were hit with a wave of tuna dishes, including unusual items like surf clams and cherry salmon, followed by marinated lean tuna and fatty tuna! The gradation of fat was magnificent, and it melted smoothly in our mouths. The brightly colored boiled prawns were also irresistible, with their firm texture and natural sweetness. We ordered Miyagi's famous sake, "Hidaka-mi," and enjoyed a blissful time!
Then came the long-awaited moment: the chef showed us a box full of golden sea urchin! Our expectations soared to their peak!
Then came gunkan sushi piled high with this sea urchin! The rich, creamy, and exquisite sweetness, which wasn't overpowered by the flavor of the seaweed, was simply sublime! I think it might be the best sea urchin I've ever had!
The perfect finish was achieved with plump conger eel, a beautifully shaped tamagoyaki (egg omelet) resembling castella cake, a soup, and a refreshing matcha panna cotta!
A sophisticated space and exquisite sushi, befitting its Ginza location. The thoughtful service of refilling our glasses with bottled sake as soon as they were empty made this a truly wonderful restaurant that I would definitely recommend for a special occasion! Thank you for the delicious meal!
加治屋美保子
銀座にある隠れ家的なおすし屋さん。
今回は、夜のおまかせコースをいただきました。
先付けは白魚。
甘みだけでなく、ほんのり苦味を感じる、春を告げる味。
きんめの刺身、アジの薬味和えと続き、
2キロ級のホッケの焼き物は、
皮はパリパリ、身が厚くふわふわで、大変美味でした。
クジラは全然臭みがなく、
薬味も3種でそれぞれの味を楽しみ。
あん肝は最高。
カニは美味し過ぎておかわりしてしまいました！！
本命のにぎり。
今日は赤貝とさよりが美味しかったです。
個人的にはイカと小肌が大好きなので、
イカと小肌ははずせない。
そして大本命のウニ。
本日も最高でした。
またぜひ伺います！
(Translated by Google)
A hidden gem of a sushi restaurant in Ginza.
This time, I had the omakase (chef's choice) course for dinner.
The appetizer was whitebait.
It had a subtle bitterness as well as sweetness, a taste that heralds spring.
This was followed by golden snapper sashimi and horse mackerel with condiments.
The grilled mackerel, weighing over 2 kg, was incredibly delicious, with crispy skin and thick, fluffy flesh.
The whale had absolutely no unpleasant smell, and the three different condiments allowed me to enjoy each flavor.
The monkfish liver was superb.
The crab was so delicious I had seconds!!
The main event: the nigiri sushi.
Today, the ark shell and halfbeak were delicious.
Personally, I love squid and gizzard shad, so
squid and gizzard shad are a must.
And then, the ultimate highlight: sea urchin.
Today was also superb.
I will definitely visit again!
Daniel C.
Joseph Edmondson
Amazing omakase experience! Absolutely delicious and amazing staff!!