Photograph:カフェモカ男
Tokyo has a wide range of sushi restaurants, from upscale places to casual spots that are easy to drop into. The menus on offer also vary, from traditional Edomae-zushi (Tokyo-style sushi) to more innovative sushi. Among them, the refined Azabu-Juban area is home to sushi with unique creative touches. This time, we’ve put together a list of recommended sushi restaurants in Azabu-Juban.
Created: July 21, 2026
This article is based on2,283Tabelog reviews.
Table of Contents
Photograph:ぺーぱーかんぱにー
Sushi Punchi is a sushi restaurant located on the top floor of a building.
The interior has a calm feel centered around counter seating, with a refined atmosphere. The friendly and thoughtful service is part of its appeal. It is said to be just right when you want to enjoy sushi in a casual way.
Photograph:YueLin0819
The sushi is said to use shari (sushi rice) made with red vinegar, giving it a firm texture. It is well liked for its good balance with the toppings.
The rich mouthfeel of the ika (squid) and hotate (scallop) is especially wonderful, and the quality of the ingredients really stands out.
Photograph:☆kazushi☆
"ikura nigiri (salmon roe sushi)" is well known in reviews for its irresistible taste and texture that you can only get at this restaurant.
Rather than a poppy texture, it has a rich, sticky mouthfeel, letting you enjoy a whole new kind of flavor.
mento646
I liked the firmly seasoned shari (sushi rice) made with akazu (red vinegar), and I was especially impressed by the aji (horse mackerel), the rich sanma (Pacific saury), and the anago (conger eel) with tsukudani nori (seaweed simmered in soy sauce) and the aroma of sansho (Japanese pepper). Seasonal ingredients were used well from the very first appetizer, and not only the nigiri but also the small dishes were quite satisfying.
Source:mento646's review
食と私0141
The young taisho (head chef) was polite and very pleasant. The restaurant was also bright and clean. The dishes and nigiri (hand formed sushi) were both delicious. The size and firmness of the shari (sushi rice) were both just right.
Source:食と私0141's review
Manami♡
The soft roe chawanmushi (savory egg custard) was warm and creamy♡The kohada (gizzard shad) with sudachi (Japanese citrus) was bright and refreshing. The tairagai (pen shell clam) had a nice grilled aroma, and the kuro-shichimi (black seven-spice blend) really worked well～. This was a lovely restaurant with thoughtful attention to detail, including the size of the sushi rice.
Source:Manami♡'s review
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Photograph:ニールマン
Just a 2-minute walk from Azabujuban Station, Tachigui Sushi Tonari is a standing sushi restaurant. It runs on a 60-minute rotation system, making it easy to enjoy sushi casually.
The space has a calm feel with black as the main tone. The hinoki (Japanese cypress) counter is perfect for dining solo. There are also fully private room seats, which are said to be convenient for groups as well.
Photograph:wellcompany30
The sushi here is said to have a refined sweetness and acidity in the shari (sushi rice) and wasabi. The flavors are well balanced, and it has a reputation for being excellent.
Among the highlights, the "Hon-maguro (bluefin tuna) Akami-zuke (marinated lean tuna)" is said to stand out with its beautiful vivid red color, making it enjoyable even before the first bite. It also has a light hint of yuzu (Japanese citrus).
Photograph:forestizumi0226
They also serve unusual sushi toppings. Nigiri such as nasu (eggplant) and matsutake (pine mushroom) make a strong visual impression too.
The nasu is prepared as agebitashi (deep-fried and soaked), and it is said to be so tasty you will want to keep eating piece after piece.
amigo1
The fish is handled with real care and skill. This was already my third visit, and I like how the standing only style lets you focus on the flavors.
Source:amigo1's review
チラ裏番長
I ordered the JPY11000 course. Overall, it was very good. This is not at the level of a standing sushi bar. Everything was tasty, but my favorites were the uni (sea urchin) mixed rice and the maguro (tuna) roll.
Source:チラ裏番長's review
mmmayaaa
They make the sushi right in front of you at a nice pace, so you end up eating one piece after another! You can also see how you feel and order more, or enjoy it by getting just one piece of your favorite sushi! The tuna hand roll at the end was pretty much all maguro (tuna)! Since they rotate seats every 60 minutes, this is a great pick when you want something quick! But still want to eat something good!
Source:mmmayaaa's review
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Photograph:仮面三世
Higashi-Azabu Saikou is a sushi restaurant that respects the tradition of Edomae-zushi (traditional Edo-style sushi) while proposing a new food culture.
The interior is warm and calm. The friendly service lets guests enjoy their meal without feeling stiff or formal. In addition to counter seats, the restaurant also offers a wine counter in a Private room.
Photograph:ぁゃ*mog
The photo shows the mackerel, one of the sushi items here with especially high review ratings. It is said to have an amazing balance between the vinegared rice seasoned with komezu (rice vinegar) and the rich, fatty mackerel. The flavor of the mackerel really stands out.
Unique toppings you do not often see elsewhere, such as kujira (whale) and sayori (halfbeak), are also said to be impressively good at this restaurant.
Photograph:仮面三世
This restaurant serves its food as a course divided by time slots. Before the sushi, they also serve individual dishes.
"Yoichi no Ankimo (monkfish liver) Narazuke (pickled melon in sake lees)" features rich narazuke depth with smooth, creamy ankimo. It pairs exceptionally well with Japanese sake.
Mameco123
The grilled mana-gatsuo (silver pomfret) with salt and the nodoguro (blackthroat seaperch) rice porridge snack were very good. For nigiri, I liked the sea urchin, sumi-ika (spear squid), and anago (conger eel). Before the tamago, I added kisu and toro-taku, and those were the best of all.
Source:Mameco123's review
さかなちゃんさん
I usually prefer sushi restaurants that use akazu (red vinegar), and the rice here had a strong vinegar note, so it paired very well with rich, fatty fish.
Source:さかなちゃんさん's review
アボカド牛乳
Everything was really delicious, and I was impressed from start to finish! The chef looked a little intimidating at first, but he was surprisingly friendly, and I had fun enjoying great sushi, leaving me completely Manzoku! He worked so carefully that I ended up watching him super closely the whole time (lol). The service was good, and the amount of food in the course was just right ◎
Source:アボカド牛乳's review
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Photograph:yokoMAMA
Sushi Kondo, located in a quiet residential area of Higashi-Azabu, is an Edomae-zushi (Tokyo-style sushi) restaurant that uses seasonal Special seafood.
The interior has a refined Japanese atmosphere. The single slab counter shows off the beautiful grain of the wood. The hospitality is also excellent, making it a place where you can enjoy a Special time.
Photograph:野毛のムロツヨシ
At this restaurant, you can enjoy a range of seafood dishes including sushi with the Omakase course.
The “Hiroshima-ken-san (from Hiroshima Prefecture) tennen kawahagi (wild filefish) sashimi” lets you enjoy fresh kawahagi prepared On-the-Day. The thinly sliced flesh still has a nice bite, and when wrapped with liver and me-negi (young scallions) and eaten together, it has a rich flavor.
Photograph:jumpu438
Reviews also say that every piece of sushi is delicious, with careful attention to detail in every part. The rice is said to use Satoyama no Tsubu, a rice from Fukushima Prefecture known for its clean, savory taste.
The toro (fatty tuna) is said to melt in your mouth with its rich fat. The akami (lean tuna) is also popular for its deep flavor.
Yuki0122
The course starts in style with more than 10 carefully prepared seasonal dishes before moving on to akazu (red vinegar) Edomae-zushi (Edo-style sushi). You can also feel the attention to detail in the hinoki (Japanese cypress) interior, the tableware, and the selection of sake.
Source:Yuki0122's review
お肉モンスター
The appetizers have a strong cooking element and show a lot of careful work, as you would expect from a head chef with training in Kyoto-style Japanese cuisine. The food has a gentle, comforting taste that is deeply satisfying. The nigiri has a very light texture, and while the vinegar is not too strong, you still get a soft aroma of akazu (red vinegar). The toppings are thick too, and the generously sized shari (sushi rice) is a nice touch.
Source:お肉モンスター's review
アビー1998
This time, the sushi toppings were quite generous and really satisfying to eat. The tekka-maki (hand roll) with maguro noten (tuna head meat) and the amaebi (sweet shrimp) in particular had a lot of volume. On the unusual side, the toro no sakuzuke (marinated block of fatty tuna) also had a nice aged character, with a surprisingly clean taste.
Source:アビー1998's review
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Photograph:team shotoku
Azabu Juban Sushi Mumei is a restaurant where you can enjoy seitoha Edomae-zushi (traditional Edo-style sushi). With solid skill and a refined sense, it brings out the natural flavor of each ingredient.
The interior blends classic and modern styles. In addition to counter seating, it also offers relaxing Private room seating.
Photograph:中崎 健二
The sushi here is said to use red vinegar with a subtle seasoning, letting you enjoy its gentle umami.
The "Akashi no Madai (Akashi Sea Bream)" is said to be so beautiful that it takes your breath away. It is known for its crisp, springy texture, and reviewers say you can taste the umami with every bite.
Photograph:けんぼー★
For dessert, the “purin (pudding) with wasanbon (fine-grained Japanese sugar) and shiromiso (white miso)” is said to leave a faint miso note in the aftertaste.
Without taking away from its dessert appeal, it still has a rich depth and tastes great. It is popular for letting you enjoy flavors unique to Japanese cuisine.
ryuic805
Mumei offers great toppings, great sushi, great drinks, and the best hospitality. The many otsumami (small dishes served with drinks) that change with the seasons are all carefully made and full of great flavor, and they never fail to impress.
Source:ryuic805's review
はりぃ1115
I visited for lunch around 14:00. Even at lunchtime, it was a course of single dishes and nigiri that left me fully Manzoku! I also had an Omakase selection of drinks with Japanese sake, and every one paired perfectly with the meal. The friendly taisho (head chef) generously told us all about the fish sourcing and preparation, and I left feeling full and completely Manzoku in both stomach and heart!
Source:はりぃ1115's review
Ryota Sakamoto
Enjoying sushi while sipping Japanese sake is the best. On the day I visited, there were only a few other customers, so I could enjoy both the sushi and a conversation with the taisho (head sushi chef).
Source:Ryota Sakamoto's review
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Photograph:ねこぐるめlol
Azabu Kuro Shari is a restaurant where you can enjoy sushi made with carefully selected shari (sushi rice). Its refined, grown-up space also makes it suitable for a Special day.
The restaurant has counter seats and counter-style Semi-private room seating. The Japanese-modern interior is said to have a calm and relaxing atmosphere.
Photograph:24global
At this restaurant, you can enjoy sushi rice with a distinctive black color made using coconut shell activated charcoal, without white sugar or synthetic preservatives. It has no off notes, a light richness, and brings out the flavor of the toppings.
It goes especially well with uni (sea urchin) and akami (lean tuna), giving it a taste unique to this restaurant.
Photograph:yokoMAMA
The course also includes a wide range of dishes beyond sushi. The photo shows the grilled "gindara (black cod)".
It is served with sweet and sour pickled celery, and people say the rich fat of the fish contrasts nicely with the fresh taste of the celery. It is well reviewed as a highly satisfying dish.
フィッシュあんどチョップ
The sushi was gentle and carefully made. Since they use black shari (sushi rice), I expected the rice to make more of an impact, but the vinegar was mild, and the sushi brought out the flavor of the fish.
Source:フィッシュあんどチョップ's review
わんた5140
The seasonal Appetizers that change with the time of year are very good. I like how the black shari (vinegared sushi rice) and toppings are managed for temperature. The chutoro (medium fatty tuna) is especially nice, with fat that melts the moment it hits your mouth.
Source:わんた5140's review
yu-0528
The black shari (sushi rice) catches your eye, but the quality of the neta (topping) is on a whole different level to begin with. Even the neta alone was some of the best I’ve ever had, and paired with the black shari, it was outstanding.
Source:yu-0528's review
179
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Photograph:みすきす
Azabu Juban Sushi Tomo is a sushi restaurant where you can enjoy fresh seafood and excellent dishes that pair well with sake. This high quality restaurant is by reservation only.
The interior keeps a simple and comfortable atmosphere. There are 6 spacious counter seats available.
Photograph:mayu9821
The sushi toppings are said to go through careful prep such as aging and moisture removal. The shari (sushi rice) made with a special blend of rice for sushi and red vinegar is said to be especially impressive for its sense of balance.
Among them, the kohada (gizzard shad) is popular in reviews for its perfect level of curing that shows off Edomae (old Tokyo-style sushi) technique.
Photograph:目白ネーゼ
The "Hairy Crab and uni (sea urchin) chawanmushi (savory egg custard)" is known for having vinegared rice inside. People say it has a taste like zosui (rice porridge).
The generous amount of Hairy Crab is aromatic, and it tastes great together with the sweetness of the uni.
World traveler
The head chef’s cheerful personality gave the whole place a warm and lively feel, and we had a great time. The sushi was also delicious. They served lots of different dishes, and we were completely Manzoku！！
Source:World traveler's review
nmaaaaa
Of course, the toppings were very fresh, but I was also impressed by how carefully everything had been thought out, from the temperature of the shari (sushi rice) and the balance of the vinegar to the way it gently fell apart in the mouth. Everything was delicious, but personally, the kinmedai (golden eye snapper) left the strongest impression on me. The taisho (head sushi chef) had a calm personality too, with a warm presence that felt just right.
Source:nmaaaaa's review
yuichi_eats
The zuke akami (marinated lean tuna) was moist and full of umami, and the way the fat flowed from otoro (fatty tuna) to kama-toro (collar cut fatty tuna) felt almost calculated. The aburi sawara (seared Spanish mackerel) also had an amazingly balanced aroma. Most memorable of all was the chawanmushi (savory steamed egg custard) lavishly topped with uni (sea urchin) and kegani (horsehair crab). I could not stop reaching for my spoon.
Source:yuichi_eats's review
165
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Photograph:Jucca
Sushi Kairo is a popular sushi restaurant where you can enjoy authentic nigiri sushi one piece at a time.
The interior has a clean look with a wood-grain design. It has an elegant yet casual atmosphere, making it easy to drop by. The friendly service is part of its appeal as well.
Photograph:hiroco925
It has a reputation for serving delicious sushi made with fresh neta (sushi toppings) and skilled craftsmanship at prices that are easy on the wallet.
The chutoro (medium fatty tuna) in particular is said to have rich fat and a melt-in-your-mouth taste. The anago (conger eel) is said to have a soft texture that goes very well with the sauce.
Photograph:はちもぐ
This restaurant is also available for course meals. You can enjoy everything from à la carte dishes to sushi.
The "edamame dofu (green soybean tofu)," made by curdling soy milk, has a slightly coarse texture that lets you enjoy the aroma of the beans. It is topped with yuba (tofu skin) and ikura (salmon roe), and the ponzu jelly adds a refreshing touch.
0325mitsue
The taisho (head chef) shaped and served the sushi right in front of us, the shari (sushi rice) was delicious, and every piece of neta (topping) was high quality and tasty〜. The uni (sea urchin) and ikura (salmon roe) came as gunkan (battleship-style sushi). The mura-saki uni (purple sea urchin) was rich, sweet, and outstanding! The ikura was also seasoned really well and delicious〜. The anago (conger eel) melted in my mouth〜
Source:0325mitsue's review
安藤弘貴
Every dish and every piece of nigiri (hand-formed sushi) was delicious. Everything was prepared with great care, and the chef’s knowledge of fish and easygoing manner made it a very enjoyable time. In an area where many places can feel a bit intimidating, this restaurant had a very friendly atmosphere, and it was also fun talking about the lighting that makes sushi look its best and how to take good photos of it.
Source:安藤弘貴's review
JUNちゃん2525
You can order sushi starting from just one piece! This time, we ordered a course. It had a nice balance, with appetizers made from Special ingredients from Japanese kappo (traditional Japanese fine dining) cuisine as well.
Source:JUNちゃん2525's review
191
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Photograph:www.doom.now.cc
Sushiya no Matsukan Azabu Juban Ten is a place where you can enjoy traditional Edomae-zushi (Tokyo-style sushi) carefully crafted by hand.
The interior opens up into a calm Japanese-style space. You can enjoy your meal without feeling stiff or formal. Counter seats are available, and one of the pleasures here is being able to choose your favorite toppings directly from the neta case (seafood display case).
Photograph:asap2020
The "Omakase course" is said to serve dishes that sushi lovers will find hard to resist.
Reviews say the nigiri "tennen hotate (wild scallop)" is thick and full of sweetness. The light "Sea Bream" is said to have a flavor that makes you want to keep eating it.
Photograph:onigiri_vogue
The "grilled anago (conger eel)" served in the Omakase course is said to be delicious, with a great balance of fragrant aroma and tender flesh. It apparently has a melt-in-your-mouth texture.
The moderately seasoned sauce also pairs perfectly, letting you enjoy the natural flavor of the anago.
michan0523
We had them turn the fish of the day we liked into otsumami (small dishes to go with drinks) and nigiri sushi. The ark shell was delicious♪ The chutoro, halfbeak, kohada (gizzard shad), and especially the toro-taku roll at the end were all amazingly good.
Source:michan0523's review
melodyda
The toppings were large and the rice was on the smaller side, so I got to enjoy lots of fresh seafood. The ankimo (monkfish liver), hamaguri (clam), and other items beyond sushi were also very good, and I really enjoyed them. The itamae (sushi chef) was very friendly, and I was able to enjoy my meal while chatting with him.
Source:melodyda's review
gohangatabetaino
I also like that the sushi rice is on the small side, so I do not get too full. The toppings were especially good today, so I ended up eating too much.
Source:gohangatabetaino's review
132
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Photograph:yoshimurakei
Sushi Sake Sakana Sugidama Azabu-juban is a sushi restaurant that pays close attention to ingredient combinations and cooking methods, where you can enjoy a meal with local sake (Japanese rice wine) gathered from around Japan.
The interior stands out for its bold mural painted by artisans. The stylish dining space features table seating and counter seating.
Photograph:mofurico
At this restaurant, the sushi is made with red vinegar shari (sushi rice). The popular nama saamon (fresh salmon) is so soft it practically melts in your mouth, and once you try it, you will be hooked.
The "Drinkable 3-Piece Set" lets you enjoy salmon, engawa (flounder fin), and oyako inari (inari sushi with salmon and salmon roe). It is said to be so good that you will want to order it again and again.
Photograph:cherrynda
This restaurant also offers a full lineup of dishes other than sushi.
The “Otona no Potesara” is a dish that lets you enjoy potato salad together with karasumi (dried mullet roe). It may be an unusual combination, but they are said to go perfectly together and taste great.
ながみな125
There are options like the nomeru 3-kan set (three-piece sushi set made for drinking), yokubari shio lemon (loaded salt lemon), and negitoro maki (minced fatty tuna roll with scallions). I like aburi engawa (seared flounder fin), so I really enjoyed it. You can also mix and match different items from the 3-kan set, so it seems great when you want to eat something light. There is also counter seating, so it looks easy to visit even on your own.
Source:ながみな125's review
CoCoco
You can order from just one piece, and they also have oversized toppings, which made choosing fun. We had the sashimi assortment, crab cream croquettes, hiyayakko (chilled tofu), the deka-neta sushi set, and the nigiri tuna set. Everything was fresh, and the red vinegar had a nice, balanced tang.
Source:CoCoco's review
lveme
The menu has a good variety, and the portions are just the right size, so it was nice that even two people could try lots of different dishes.
Source:lveme's review
149
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Photograph:www.doom.now.cc
Azabu Sushi Suiryu is a restaurant where you can enjoy Edomae sushi made with Special seasonal ingredients carefully selected from each of the four seasons.
The interior is decorated with beautiful paintings and ceramics, creating the feel of a hidden museum. It also has counter seats made of Kiso hinoki (Japanese cypress) and relaxing Private room seating, so you can enjoy your meal at a leisurely pace.
Photograph:食と私0141
Otoro (fatty tuna) is well loved in reviews for its rich, melting fat, deep umami, and sweetness.
Chutoro (medium fatty tuna) is said to have a moist, smooth melt-in-your-mouth texture, with just the right amount of fat for a sweet and tasty flavor. Akami (lean tuna) offers a clean taste with firm umami.
Photograph:rnsnknyu
Of course, the sushi is good, but it also has a reputation for many a la carte dishes that show real care and attention.
One item on the menu is "nodoguro (blackthroat seaperch) and yamaimo (Japanese mountain yam)." It is said to be delicious, with rich umami and a lightly refreshing flavor.
山田とびい
It was sushi that felt eye-openingly good. First, I want you to be impressed by the chopsticks. They are Yoshino cedar chopsticks. The aroma is wonderful. I usually bring my own chopsticks, but today I decided to eat with these. Sawara (Spanish mackerel) and octopus were delicious. Each dish showed careful work, and every time something was served, it made me marvel. It has been a long time since food impressed me this much.
Source:山田とびい's review
29e9ed
This is a lovely sushi restaurant where you can enjoy carefully selected ingredient-driven dishes, Japanese sake, and wine in a calm, stylish space. Ever since my first visit, I have been coming back regularly, and every time I get to enjoy delicious food.
Source:29e9ed's review
Moom8888
Everything is a work of art. The food is great, the atmosphere is great, and the taisho (head chef) is entertaining too! Along with the nigiri (hand-formed sushi), one of the things I look forward to every time is the sakizuke (small appetizer) and the standout dishes made with seasonal ingredients.
Source:Moom8888's review
40
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Photograph:www.doom.now.cc
Sushi Oshima is a popular restaurant where you can enjoy top quality sushi and seasonal dishes paired with drinks including wine.
The refined interior has a Japanese modern feel, with beautiful hinoki (Japanese cypress) counter seats as well as Private room seating. Guests also enjoy watching the chefs at work from the counter.
Photograph:kokolo1113
People say you can enjoy excellent nigiri here, with extra care put into preparations like zuke (soy-marinated fish) and kombu kelp curing.
The shari (sushi rice) is said to stand out for the distinct texture of each grain. The mizudako (giant Pacific octopus) is apparently especially memorable for its very tender texture and great taste.
Photograph:あと何食？
Not only the sushi, but the other dishes are also said to be delicious in a way that shows careful craftsmanship.
The "tako no yawarakani (simmered tender octopus)" has a rich, full flavoring and is popular for being truly tender, just as the name suggests. The "uni purin (sea urchin custard)" is said to be outstanding, with sweet fresh uni and jelly in a perfect match.
puquu
・Omakase nigiri
It was really Manzoku and delicious. The shima-aji (striped jack) was plump and rich, too〜. At the end, they gave me ika (squid) geso (tentacles) to sample? and that was tasty as well〜it didn’t have that usual geso feel, and it tasted like really good squid, with a nice sauce!
Source:puquu's review
nonkuni
Each dish felt carefully prepared and tasted great. The portions were just right too. And the restaurant's flexible service was excellent—I was really happy they had Denshu (Japanese sake) even though it wasn’t on the menu when I asked.
Source:nonkuni's review
dokud636
・Bara-chirashi-zushi (scattered chirashi sushi)
It is loaded with a wide variety of toppings, including zuke maguro (marinated tuna), chutoro (medium fatty tuna), saba (mackerel), hotate (scallop), tako (octopus), tobikko (flying fish roe), and aji (horse mackerel), among many others. Each one has a rich taste and great freshness, and every topping is very good in its own right. The chutoro in particular is excellent. The anago (conger eel) on the Maguro Zuke Anago Rice bowl was also tender, sweet, and very tasty
Source:dokud636's review
39
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Photograph:www.doom.now.cc
Located in the quiet residential neighborhood of Minami-Azabu, roughly midway between Shirokane-Takanawa Station and Azabu-Juban Station, Azabu Sannohashi Takenami is a restaurant where you can enjoy classic Edomae-zushi (Tokyo-style sushi).
Inside, the space has a calm feel where you can relax at ease. Reviews also say the chef has a warm personality, making people want to come back again.
Photograph:まい☆(*´∀`)
The sushi at this restaurant is said to have rice with just the right firmness, giving it an excellent balance with the toppings.
The ika (squid) is said to have a nice fresh juiciness, while the kohada (gizzard shad) has a good tang and tastes great.
Photograph:うぇいん158
The menu at this restaurant consists only of the Omakase course. People say they can enjoy great dishes served at a brisk, pleasant pace.
It starts with mozuku (Okinawan seaweed) to settle the stomach, and ends with nameko (nameko mushroom) miso soup for a satisfyingly good finish.
Grazie2025
Every appetizer and every piece of nigiri (hand formed sushi) was delicious! The chef had a wonderful personality, and the wine lineup was good too. Maybe it is not very well known because of the location, but this is a restaurant that does solid work.
Source:Grazie2025's review
ウエスト2400
The sawara (Spanish mackerel) served as sashimi was insanely good. The aftertaste really lingered. Wow, it totally got me. The shari (sushi rice) had a sharp edge to it, but it still felt like the kind most people would like. The finish left the shari and neta (topping) on about equal footing. There were no other customers, which probably helped, but the pace was great ◎ It moved along more smoothly than ever before
Source:ウエスト2400's review
yamamoto1109
In the relaxed atmosphere, I was able to take my time and savor each plate. The firmness of the shari (sushi rice) was especially spot on, and it balanced well with the toppings, making it very much to my personal taste. I would love to visit again.
Source:yamamoto1109's review
32
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Photograph:とみー32933
Hikarimono Alpha is a new style of restaurant that brings together sushi, small plates, and robatayaki (fireside grilling) techniques.
The interior has a refined Japanese modern feel. There are counter seats where you can watch the lively cooking up close, as well as Private room seating that values your personal space.
Photograph:おみゆグルメ
The sushi is popular for its fresh toppings, each one thoughtfully prepared down to the aroma, making it very memorable. The "iwashi (sardine)" is said to be a unique piece of sushi lightly seared over charcoal.
It is rich and fatty, with the toasty aroma standing out. It also has the glossy look typical of hikari-mono (silver-skinned fish), making it enjoyable from the moment you see it.
Photograph:riri128
This restaurant also offers a wide range of course menus. “Sono Ichi Nigiri to Tsumami” is an especially popular course.
It starts with sashimi (raw sliced fish), followed by a wide variety of dishes including grilled items, fried items, and To finish, ramen. People say the pace at which the food is served is just right, making it easy to enjoy the meal while chatting.
iouiグルメ
The counter area also has a very nice atmosphere, and since we had a Private room this time, we were able to talk in a calm and relaxed space. I really love this under-10,000-yen course, and I was left with total Manzoku because it truly includes seasonal ingredients in both the small plates and the sushi toppings.
Source:iouiグルメ's review
TAROグルメ
・Sono Ichi Nigiri to Tsumami
The variety is very wide, and on this day one after another they served tsumami (small dishes to go with drinks) and sushi such as white fish, hosomaki (thin rolls), tempura, and hotate (scallop) isobeyaki (grilled with seaweed). The uni (sea urchin) dish served that day was also outstanding. The nigiri started with shellfish and white fish, and the chutoro (medium fatty tuna) was rich with fat and excellent.
Source:TAROグルメ's review
コスパ大好きマン
The Omakase course focused on hikari-mono (silver-skinned fish) showcases aging techniques such as vinegared curing and kombu kelp curing, and every piece leaves a long lasting savory finish. The Japanese sake pairing is also excellent, with a setup where the flavor world changes with each plate.
Source:コスパ大好きマン's review
70
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Photograph:tomokyun85
Sushi Takae is a restaurant where you can enjoy authentic Edomae-zushi (Tokyo-style sushi) and creative Japanese cuisine. It stands in a quiet corner of Higashi-Azabu, a short walk from Azabu-Juban, and has the feel of a hidden retreat.
Reviews also praise the gentle and welcoming personality of the head chef as part of the appeal. In the comfortable dining room, guests can relax and enjoy their meal at an easy pace.
Photograph:yttyyt
At this restaurant, you can enjoy a course meal served Omakase. The care that goes into the cooking is said to be wonderful, and every dish is fun to look at.
The "gratin" is served in a yuzu (citron) peel bowl. It is said to have a rich white sauce made with miso, along with the fresh aroma of yuzu.
Photograph:M31093
The course is also popular for its wide selection of sushi, and each piece is said to leave a lasting impression.
Toppings here are said to include creative choices unique to this restaurant, such as “ippon-zuri no aji (line-caught horse mackerel)” and “aburi kinmedai (seared golden eye snapper).”
ayp17
The sushi, and everything from the a la carte dishes to the sushi, was delicious!! I’ve only liked uni (sea urchin) for a little over a year, but it was my first time eating it served in an uni shell, and it made me so happy.
Source:ayp17's review
へべれけぽんちゃん
Every a la carte dish that came out was carefully made and delicious. The sushi was great too, and when I told them I was already full, they made it with just a tiny bit of rice so I could keep eating. They also had some rare Japanese sake, and I enjoyed plenty of drinks.
Source:へべれけぽんちゃん's review
Moliuqueen
I started with sweet Japanese sake and opened up my appetite with ankimo (monkfish liver), anpo-gaki (semi-dried persimmon), and Kara-age with cream cheese inside. The steak was as tasty as ever. The horse mackerel, yellowtail, sardine, and mackerel were all good.
Source:Moliuqueen's review
15
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Photograph:rie74482
Fuji Zushi is a restaurant where you can enjoy seasonal dishes at any time and savor sushi made to your taste. It is about a 1-minute walk from Azabujuban Station, so access is easy.
Inside, the faint pleasant scent of hinoki (Japanese cypress) is said to fill the air. The restaurant also pays close attention to its tableware, and they specially order original Imari-yaki (Imari ware) pieces for the shop.
Photograph:あきとん（・・）
At this restaurant, you can enjoy sushi made with shari (sushi rice) seasoned with white vinegar. They adjust the milling ratio from genmai (brown rice) to match the character of the rice.
The nigiri topped with Nodoguro (blackthroat seaperch) from Shimane is lightly seared and said to be full of umami.
Photograph:raccostar
For hosomaki (thin sushi rolls), you can enjoy negitoro (minced tuna with scallions). The scallions are carefully minced, which really brings out their aroma.
The Iwashi no Isobe Maki (sardine seaweed roll), served as a small plate, contains takuan (pickled daikon), oba (perilla leaf), and nagaimo (Japanese yam), and its cut cross section looks beautiful.
IPPI
Everything is good here. The maguro (tuna), especially, and the anago (conger eel) are outstanding. Even the tamago (Japanese omelet) is one of a kind. From the appetizers to the ice cream after the meal, you can really tell it is the work of a chef with a background in washoku (Japanese cuisine).
Source:IPPI's review
でっちゃん@川崎
The nigiri is of course really good. The shari (seasoned sushi rice) has a great temperature and balance, the neta (sushi toppings) are high quality, and you can tell each piece is made with care. The tsumami (small dishes to go with drinks) are also at a high level, and a dedicated chef is said to handle them. There are many à la carte dishes like you would find at a Japanese restaurant, so the meal keeps things interesting from the first drink to the very end.
Source:でっちゃん@川崎's review
ほしぶどうちゃん
After a few dishes are served, you can order whatever you like from the à la carte menu. The temperature control of the neta (sushi toppings) and the firmness of the shari (sushi rice) were spot on, and everything was very good. The location is also just a 1-minute walk from Azabu-Juban. I also really liked the atmosphere of the restaurant.
Source:ほしぶどうちゃん's review
28
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Photograph:マロンブック8853
At Sushi Sho Kei, you can enjoy sushi that makes the most of high quality seafood, along with pairings of Izu wine from the restaurant's own winery Specially selected by a sommelier and Japanese sake from around the country.
The interior has the feel of an adult hideaway, while the space is bright and spotless.
Photograph:まーちゃちゃさん
The nigiri is said to have an excellent balance between the shari (sushi rice) and topping, coming together as one the moment you take a bite.
One especially memorable item, according to reviews, is the rare tennen honmaguro (wild Pacific bluefin tuna). The akami (lean tuna) has a deep umami flavor with no off notes, and the more you chew, the more its good taste spreads.
Photograph:ruinorty
The unagi (eel) is carefully grilled over charcoal right in front of you. It is said to have a crisp surface and soft, fluffy flesh.
You can also enjoy it as unagi no temaki (hand-rolled eel) or as umaki (eel wrapped in omelet).
しおりの腹ぺこグルメ日記
・Kei no Takumi Aji Course
Starting with Appetizers, the meal moves on to seasonal fish sashimi, chawanmushi (savory egg custard), and then nigiri sushi. What stood out most was the tennen honmaguro (wild Pacific bluefin tuna). That piece had rich, moist flavor that was hard to resist.
Source:しおりの腹ぺこグルメ日記's review
htkyh
The glasses of champagne and white wine were from Japanese wineries, and they were fruity and refreshing, pairing very well with the sushi. The first dish of simmered fried eggplant, the hotaruika (firefly squid), the bonito, and the abalone chawanmushi (savory egg custard) were all delicious. The eel was carefully grilled, rich with fat, and very tasty!
Source:htkyh's review
マロンブック8853
The chef also reportedly spent time training at an unagi restaurant, and the unagi (eel) grilled over charcoal is excellent. Every other dish is also prepared with great care, and we enjoyed each one.
Source:マロンブック8853's review
20
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Photograph:菜々のグルメ日記
Tsukiji Sushiko Takumi Azabu Juban Ten is a sushi restaurant in the central Azabu Juban area. It is said to offer high quality dining in a setting that still feels relaxed.
Living up to the name Takumi (artisan), it is well regarded for the skilled atmosphere of its chefs and the high level of quality.
Photograph:chocolat1122
Each piece of nigiri (hand-formed sushi) is said to show careful craftsmanship, with an excellent balance between the thickness of the topping and the sushi rice. The lightly seared items and seasonal toppings in particular are said to bring out great aroma and sweetness, with an elegant finish.
The akami (lean tuna) is said to be full of umami, while the shiromi (white fish) has a delicate flavor that is very pleasing.
Photograph:yoshimurakei
At lunchtime, you can enjoy the "Bara Chirashi" served as a set with miso soup. The toppings are said to have a nice texture, and every bite is delicious.
Colorful pieces of toppings are chopped and arranged over simple vinegared rice. It is well liked for being enjoyable from the moment you see it.
とっとこぐる太郎
To match the drinks we ordered, they would suggest off-menu dishes with comments like, "How about this?" They also picked the next dish based on how hungry we were and even from our conversation. The food tasted great, of course, but above all the staff were simply wonderful.
Source:とっとこぐる太郎's review
chocolat1122
While nibbling on a variety of small dishes, I also enjoyed some Japanese sake. I appreciate sushi restaurants where you can sit at the counter and order whatever you like. On this day, I sampled sardine, bonito, anago (conger eel), sawara (Spanish mackerel) and potato fritters, grilled squid tentacles, and more, then had the seasonal three kinds of aburi sushi (seared sushi) and a gunkan roll with crab miso.
Source:chocolat1122's review
つがる飯
Instead of going with a course, we asked the itamae (sushi chef) for recommended toppings as we ate. We also had some unusual pieces, including ise-ebi (spiny lobster) nigiri.
Source:つがる飯's review
37
