Senkyakubanrai

Chose this restaurant out of the thousands of sushi omaskase options. Not a typical tourist destination but was very welcoming. It did not disappoint. The quality, presentation, and craftsmanship of the omakase preparation was exquisite. It was a pleasure to dine here this evening. Highly recommend.

Japanese restaurant. A little difficult to find it but there is where Google Map shows, at B1. There are counter seats and private room. Traditional and nice.

I visited for lunch ^ ^
I had the nigiri course.
I was so focused on eating that I only took a few photos, but in addition to nigiri, there were also rolls, bowls of seaweed hardened with kudzu, and chewy pickles, all of which were delicious and filling. was.
He was always concerned about my stomach condition and talked to me about it.
I thought the cost performance was amazing for this location and this amount!
I was also happy that they used different types of vinegared rice depending on the toppings.
The inside of the store is clean and has a calm atmosphere, and it feels like you can go there for a quick lunch, so it was a great discovery (^^)
thank you.

Senkyaku Marai Shibahama in Ginza

I used it for lunch before, but this was my first time at night.

The head chef had also changed, and the restaurant now mainly serves sushi.

Today's course is 12,000 yen

First, draft beer 700 yen

Assorted appetizers
It contains mozukuzu and ginger and has a nice texture.
Conger eel
The yellowtail is aged and cooked at a low temperature, making it very tasty.
I'm doing a good job.
Conger eel and firefly squid
The cooked bamboo shoots were also delicious.

Medium Toro
It takes four days just to make the soy sauce.
Sticky with just the right temperature.

Houbou
The ponzu sauce also takes 2-3 weeks to make.
It adds a rich flavor to the light body.

Cuttlefish
Sprinkle with salt

first sake
Bakuren

whelk shellfish
It's lemon salt, and it's not a particularly branded salt, but it has a good balance with the lemon.
Crunchy texture.
I could taste the scent of shellfish and a slight sweetness.

glass of white wine
It seems like wine is completely left to the liquor store.
I thought that the first impact would be a little sharper, which would go well with the white meat, but it turned out to be the type that would suit the white meat better later on.

flounder
Fried sake and wasabi
It's the best seasoning.

Saikyo-yaki Spanish mackerel
Grilled over binchotan charcoal, it is fragrant.

Hakurakusei
The ultimate food drink.

Prawns
This was delicious!

fatty tuna
Soak in salt and remove fat
Tuna topped with bacon
A highly original nigiri made with salt.

Kohada
Finish with red vinegar and serve with white vinegar rice.

trabeculae
An indescribable taste.
The effect of wasabi is also good.

The next drink was Sharaku.

Octopus rice, topped with salmon roe and sea urchin.
Great taste.
The sushi rice is especially excellent.

Pickled bracken
Refreshing

Tekka roll
This is also good

wind forest
Still high quality

Fried greenling
With lion and tang
Soft and light.
With original ponzu sauce.

Pickled tuna
Smooth texture.
Absolutely delicious.

Conger eel

egg and bowl

Matcha butter with dried fruit hardened with gelatin
I enjoyed the richness of the butter, the light aftertaste, and the complex flavor.

Enjoy Chef Hoshino's specialties everywhere!
His discerning eye and work style are truly professional.
It's rare to find a restaurant in Ginza where you can enjoy so much at this price.