Nihonbashi Kaisen Don Tsujihan Kagurazaka Review Summary

I arrived at 6pm on Saturday and there was no queue. The chefs gave me a warm welcome and tried to communicate about the menu and eating instruction. I ordered matsu course for 2,200 yen with extra urchin, crab and salmon roe and the dish was quite big and very delicious. After my dish was 1/3 left, the chef poured dashi soup. The soup made the dish tasted much more delicate. Highly recommend for its tasty, price and instagrammable look. Very worth meal.

Surprisingly there was no line when we went! We went right when they opened at 11am and it didn’t really fill up until 11:30. The service was great and they had English instructions for how to eat the dish. I recommend getting the one with everything on it if you’re used to western portions!

Went when it opens at 11am and just strolled in. It was a really enjoyable experience - the soup / stock that you used to mix it up after you’ve gobbled the top off was comforting (especially during winter)

There was no queue when we went there on Wednesday. We had Matsu course and decided to add extra ikura and uni. Totally satisfied with the food and service. Will surely visit again! 💕

This is one of my new favorite places to eat a seafood rice bowl (丼). The main ingredients are tuna, crab, fish eggs (いくら), and sea urchin (うに). I went for the take option which included extra crab and salmon rice, and it was 1650 yen, which I thought was an absolute steal. The taste was amazing, and breaking the fish apart before eating is the way to go. Once you’re about 2/3 of the way done, they will add tea so you can make お茶漬け, and it’s so good you’ll leave your bowl completely clean. The ambiance is great, and it feels like you’re eating in an upscale restaurant. Staff were friendly and the counter seats let you watch the master at work. Highly recommend.