Azabujuban Sushi Mumei

Great sushi and Japanese sake in small bar setting.

Azabu Juban Sushi Mumei
About 5 minutes walk from Azabujuban Station. Many of the stores in Azabu Juban and Roppongi are far from the station and difficult to reach without taking a taxi, but this one has good access.
Sushi Mr. Anonymous's address is not disclosed, so I will refrain from providing detailed information or photos of the exterior.
When you make a reservation, you will naturally be asked for your phone number, but the system is such that your address will be sent to you via SMS just before your reservation.
This time, since it was my girlfriend's birthday and anniversary, I made a reservation at this restaurant, which is currently a hot topic. Since we had made a reservation well in advance, we were able to get a seat easily, but within 30 minutes of our arrival, the counter seats were full.
First, we toast with beer and enjoy appetizers.
Pickled bigeye tuna.
From there, it's sake. It seems to be a Shizuoka liquor called Zako, but there are only two stores in Tokyo that sell it.
From there, you'll have grilled milt, oysters, abalone, etc., and then move on to the nigiri.
Although the sushi rice is cooked with a little more water, it is the best item because it melts the moment you put it in your mouth.
The plates were also beautiful and looked great in photos. Isn't the shape of the grip beautiful? I could feel the care put into each and every item.
The general is said to be still in his 20s. It was a shop that I was looking forward to seeing more in the future.
I would like to visit you again. Thank you for the meal.

Azabu Juban Sushi Mumei
Azabujuban, Minato-ku, Tokyo
business hours
Mon-Sat
12:00-14:30
18:00-21:00
Regular holiday
Sundays and holidays

I was introduced to this place by a gourmet who enjoys eating sushi. This is a sushi restaurant in Azabu Juban that opened in April 2022 and whose address is not disclosed.There is a sign at the entrance that says membership is required. Press the intercom and enter the store.

The atmosphere is chic and modern, with black as the main color, and the young owner welcomes you with a smile.There are spacious counter seats and private rooms in the back.

The menu consists of a choice of 28,000 yen snack and nigiri courses, and they present orthodox Edomae sushi with solid technique and flair.

The restaurant's name, Mumei, is based on the intention of pursuing authentic ingredients that will please customers, regardless of the inscription, and deliberately explains the dishes, such as the place of origin and seasoning, to a minimum, or almost none at all. If you ask, I will tell you.

As for alcohol, we have a wide selection of sake that goes well with sushi, including brand-name sake recommended by the chef, and easy-to-drink sake like my favorite, HINEMOS, a time-based juice.I like this so I'm selling it. I bought it because you told me about the store (lol)

First, 5 snacks
・Sea bream sashimi with salt
Fresh sea bream just arrived from Fukuoka.

・Cod milt chawanmushi
Simple chawanmushi with melty milt and gentle soup stock

・Whelk shellfish with salt
It is said to be an extra large whelk shellfish, and has a delicious crunchy texture.

・Salted mackerel grilled over charcoal

・Steamed abalone
Abalone simply steamed without adding anything. Soft and delicious!

Gari to rest your chopsticks on. This gari looks like it will drink alcohol well (lol)

From here, grip
·Cuttlefish
・Kinmedai
·sardine
・Medium Toro
・Red meat pickles
·fatty tuna
・Finlets
・Salmon roe hand-rolled
・Boiled clams
・Red sea urchin, saltwater sea urchin
·conger eel
・Red soup
・Gourd rolls

There were really no explanations, and I was completely focused on eating.
The tuna was delicious, so when I asked where it was produced, I was told it was from Sekine in Aomori, and the melt-in-your-mouth medium and large fatty tuna were the best. We also tasted sea urchins with the scent of the sea, and it was nice to be able to eat them since the season for red sea urchins was almost over. The salmon roe hand roll was delicious with plenty of salmon roe wrapped in crispy seaweed.

There's no egg, but instead, there's Wasanbon pudding.
I was soothed by this simple pudding made with Wasanbon, which has a lot of egg flavor.

This is a special sushi restaurant whose address is not disclosed, but you can make reservations through Tabelog or Ikkyu, so it's recommended for anniversaries. There are private rooms available, and children are welcome on Saturdays, so it is often used by families. I would like to visit you again sometime.

I heard that it was a sushi restaurant that was only known to those in the know, and its address was not made public, so I went there with great caution.
The address will be given to you at the time of booking.
I understand that the name of the store has a humble meaning, but it seems to have the meaning of `pursuing authentic content that will please our customers, regardless of the inscription.''

The course consists of a la carte snacks, followed by nigiri.
It seems that it changes depending on the day, but here are some of the contents of this day...

・Edamame (Miyakojima)
Edamame at this time of year? I thought so, but apparently edamame in Japan originates from Miyakojima in Okinawa, so this is the first time I've had it. It tasted like very strong tea beans.

・Mackerel (Wakayama)
The horse mackerel was very fresh.

・Steamed abalone
The abalone, steamed without water, was soft but chewy, and the flavor seemed to be concentrated.

・Salt-grilled chrome
It was a grilled dish with a lot of fat, crispy skin, and a gentle melt-in-the-mouth feel to the meat.

・Silt

·monkfish liver
It's sticky and delicious without any unpleasant taste.
I guess Japanese sake would go well with it.

This is where the grip begins.
・Bigfin squid
The way the soy sauce soaks into the hidden knife is beautiful, and you can enjoy the unique sticky texture of squid.

・Sardines (Hokkaido)
The sardines that day seemed to be particularly good, and I liked them because they were unique.

・Red sea bream (Shizuoka Yaizu)
It was said to be a very large fish, but the taste was delicate.

・Chu fatty tuna (Hokkaido)
It was the classic fatty tuna that everyone would find delicious. It will melt.

・Lean meat
The tuna tastes like it has just been soaked in soy sauce, and you can really taste the goodness of the tuna.

·fatty tuna
It seems to be near Kama, and it is very fatty and luxurious.

・Surf shellfish
It was a large shellfish, and as a shellfish lover, I was hooked at first bite.

·salmon roe
It will be hand rolled and delivered to you.
Not only is the seaweed scraps good, but the soy sauce on the salmon roe is also good.

・Kuruma prawns
The shrimp were very nice and perfectly seasoned.

・Horse dung and sea urchin
It's from Marukita Suisan, and the `Daiichi'' on the yellow paper is said to be the best sea urchin of the day.
Indeed, the beautifully arranged sea urchins were artistically beautiful.

·conger eel
It's fluffy and has a nice boiled taste.

·miso soup
It seems that the soup stock is made from clams, surf clams, etc. + bonito. A taste that smolders with Japanese genes.

sweetness
・Pudding Wasanbon white miso
I'm happy to have pudding for dessert instead of eggs. The secret ingredient of white miso was effective.

As you can see, the course is of a very high standard.
Enjoy the first half with alcohol, and the second half enjoy sushi.
However, even someone like me who doesn't drink alcohol thoroughly enjoyed it.

The store's name has a wonderful meaning: `We pursue authentic content that will please our customers, regardless of the name tag.''
The course dinner, priced at 28,000 yen (tax included), starts with appetizers, and after about six appetizers are served, the nigiri portion begins. All of the dishes can be described as orthodox Edomae sushi, nothing fancy and just plain delicious.
I think it's a sushi restaurant that will appeal to everyone, and you won't miss it even if you're having a sushi dinner with someone you don't know their tastes or on a first date.

Click here for today's course content!
●Silt, pasteurized with kelp soup, yuzu
It tastes very smooth and delicious.
●Sea bream Fukuoka
By simply serving it with salt, you can enjoy a delicate and elegant taste.
●Edamame Miyakojima
Although it's not a typical time of year, Miyakojima is warm enough that they can be harvested. The aroma of the beans is very good.
●Botan shrimp, steamed abalone
Botan shrimp has a sticky texture and a strong sweetness. Steamed abalone is soft and flavorful.
●Bean liver Yoichi
It has a nice texture without any grittiness and is perfectly seasoned.
●Black meat grilled with salt
Black clothes with good greasiness. The skin is grilled crispy and you can feel the flavor of the blood in the salt-grilled meat.
●Nigiri Squid
Contains carefully hidden knives in a lattice pattern, giving it a smooth texture.
●Nigiri Akotai Shizuoka
White meat with a very clear taste.
●Nigiri scallops
It is served without cutting the fibers by breaking them by hand without using a knife. The scallops have just the right amount of elasticity, which increases the number of times you chew them, so you can enjoy the texture and the flavor of the scallops.
●Nigiri (medium fatty tuna)
The texture is truly melt-in-your-mouth, with not even the slightest streak.
●Nigiri red meat
It didn't feel very lean, but had some fat, so I think it was more of a medium-fatty cut.
●Nigiri horse mackerel
The meat is sliced ​​thickly, giving it a pleasant texture and the characteristic scent of horse mackerel.
●Nigiri Otoro
You can feel the fat in it, but you don't notice any streaks and the cuts are good.
●Nigiri small fin
The flavor is concentrated, but the texture is soft and perfect.
●Nigiri Shako
This was very delicious. It is cooked very well and has a great flavor.
●Nigiri sea urchin
`Daiichi'' is said to be the proof of the best sea urchin of the day at Marukita Suisan. Beautiful and fragrant sea urchin.
●Nigiri salmon roe
Hand-rolled style. Perhaps it was soaked properly at the store, but it had less salt than regular ones, and the flavor of the soup stock was delicious.
●Nigiri conger eel
It's so big! Rather than the usual fluffy finish, the conger eel has a smooth texture.
●Miso soup
Miso soup made with bonito and sea cucumber.
●pudding
A pudding that uses Wasanbon instead of balls. The white miso used as a secret ingredient brings out the sweetness just the right amount.

Thank you for the meal!