Suitenippeki

Amazing experience. The fish and ingredients were perfectly balanced along with nihonshu pairings. The chef is a joy to talk with and each detail was meticulously prepared and very thoughtful.

I rented out a sushi restaurant in Ginza for a sushi party 😍
Atsuro made a special course for the sushi party ❤️
Everything was so delicious! ! !
Everything was so delicious! ! !
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I would like you to experience it at the store ☺️
It's even better to eat while listening to the chef's particulars ✨
The youngest and most wonderful person to be the general manager of Ginza❣️
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I was filled with a sense of happiness🥰
I want to do it again! !

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👨‍🍳Menu👨‍🍳
[Nigiri]
Sumika
Spanish mackerel
Shime mackerel
Kawahagi
Sekogani
how much
horse dung sea urchin
lean meat
Medium Toro
Toromatsu
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[Single dish]
Dried cheek meat and chrysanthemum bowl
Shishamo dried overnight
Pickled shellfish in soy sauce
homemade hatoshi
Special selection of cod milt
Daikokumoto Shimeji Kusu Ginkgo
Natural yellowtail onion soy sauce
Miso soup with migratory crab

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Thank you for reading our review.
Visit everyone's delicious food and wonderful places
I hope it will be an opportunity ☺️
nice! It would be encouraging to receive it!
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Visited the store today for the first time in a while.
I had recently heard that the price of the course had gone up, so I had been away for a while.

As usual, the content of this course was very promising.
What was particularly impressive was the fatty herring, which had a lot of fat on it. In the first place, we don't have many opportunities to eat raw herring, so herring with this much fat is quite valuable. When you take a bite, the light and elegant fat gushes out.

Another new course is `raw salmon roe''. The grains here were quite large, and since they were raw, they had a bubble-like feel, and the original flavor of the salmon roe was excellent.

`Densuke Conger'' This is a wonderfully thick conger eel that is carefully steamed, yet it is fluffy and not too fatty. This is better than the bad eel! I personally think so.

and. The food is of the highest quality though. As expected, the price has increased by 5000 yen from before, making it the so-called Ginza price...If you buy several types of sake, it will cost a lot...

It's a shame that it's no longer available at a price that you can use on a daily basis...

Royal Straight Flush

[Overview]
The sushi is made by a 28-year-old young chef who is known as a fish enthusiast. We do not purchase our products through Toyosu Market, but only use carefully selected ingredients from all over the country. Therefore, the menu is always ever-changing.

The inside of the store has the warmth of wood and uses azure as an accent color, creating a sophisticated space typical of Ginza, but also giving a sense of familiarity, as if you were invited to a friend's house. A special shop you want to visit when you want to spend a special time.

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The courses are served alternately with nigiri and a la carte dishes. The nigiri pieces are relatively small, so even those with small appetites will be able to enjoy them to the last bite.

【grip】
◆Sumiika (Yamaguchi Hagi)
The thick meaty squid goes well with vinegared citrus and salted seaweed. It has a crispy texture and is sweet and delicious.

◆Small sea bream (Nakatado Kagawa)
A mature taste that comes after the time and effort of seasoning with salt, vinegar, and hot water.

◆Red sea bream (Ehime Sanpei)
The meat is left to mature for 3 days and is moist and smooth.
Scrape the peel of the vinegared oranges.

◆Fatty herring (Habomai Islands, Hokkaido)
The extremely fresh herring is rich in fat and has a rich flavor. The onion added on top has a ginger and garlic flavor that whets the appetite. Herring tastes better than the one you get in Hokkaido.

◆Raw salmon roe (Kushiro, Hokkaido)
Seasoned with a mild saltiness and a focus on the egg yolk. The homemade sauce is light.

◆Lean meat (Miyagi Shiogama)
Bigeye brand tuna called “Higashimono”.
Shining beauty, refreshing texture, and scent of wasabi.

◆Chiaigishi Nakatoro (Miyagi Shiogama)
The part next to the chiai is characterized by its fine texture and light fat. The moment you put it in your mouth, it leaves a lingering aftertaste.

◆Purple sea urchin (Rishiri Island, Hokkaido)
The scent of the ocean fills your mouth. Fluffy and soft, rich in flavor and sweetness.

◆Boiled clams (Chiba Kujukuri)
Flesh that is supple and elastic. It's truly delicious, cooked perfectly so that you can feel the flavor the more you bite into it.

◆Scallion Toro Maki (Miyagi Shiogama)
This also seems to be a good thing. Deliciousness that appeals to your instincts. The flavor of the seaweed from the Ariake Sea was also amazing.

[Single dish]
◆ Braised octopus with nerves (Nagasaki Iki)
No seasonings used. Octopus cooked with only water and sake. Not only is it soft, but the more you chew, the more the octopus soup oozes out.

◆Matsutake mushroom and throat black bowl (Miyagi Kesennuma)
Throat black meat is fluffy and white but has a lot of fat. The matsutake mushrooms had a slightly bland flavor. The soup stock from Hidaka kelp has an elegant and clear flavor.

◆Matsukasa grilled sweet sea bream with sweet bean paste (Fukuoka Kanezaki)
The Matsukasa grilled skin was crispy and I was surprised at how delicious it was! It's really delicious♪ This (sea cucumber ovary) goes well with sake.

◆Kuju ginkgo from Sobue, Aichi
A beautiful and plump ginkgo.

◆Tempura from Shinko Kuromatsu (Kanagawa Odawara)
Even the tempura is fried (lol) The crispy fried Kuromatsu is fluffy and chewy. The flesh is soft and the saltiness is just right.

◆ Instantly smoked Daikokumoto Shimeji mushrooms and Maitake mushrooms
It is said to be the ultimate shimeji mushroom that can only be produced in Tamba, Kyoto. The scent whets the appetite. It's thick and chewy and has a good texture.

◆Tsuboyaki turban shell marinated in dashi soup (Ryotsu, Sado, Niigata)
Sado is said to be able to catch some of the most delicious turban shells in Japan thanks to the rough waves of the Sea of ​​Japan and high-quality seaweed. The soup stock is so effective that it makes you cry.

◆Miso soup with red crab and wild crab
A luxurious double soup of crab and crab. There are no compromises until the end of the course.

I couldn’t believe there was a sushi restaurant like this!
I never go to sushi at the counter, so I had the impression that it would be very difficult to get into, but this is a comfortable restaurant that lowers the barrier to sushi at the counter in a very good way.
The location is Ginza, right in the middle of Yurakucho and Shinbashi.

The owner has a variety of work experience and is so chatty that you wouldn't expect him to work at a sushi restaurant, but his flirtatiousness and lighthearted conversation create a strangely comfortable atmosphere.
Don't worry, I'm in good hands!
It was extremely delicious.

The menu is as follows for your choice of course:
・Sea urchin rice
・Eel corn dog
・Que shabu-shabu
Nigiri from here
・Sword tip squid
・Herring Shinko
・Mackerel
・Red sea bream
·Japanese butterfish
・Botan shrimp
・Scallops
・Ainame
・Ayu
・Lean meat
・Chuaiigishi Chutoro
・Conger eel bowl
・Kappamaki for adults
・Miso soup with Japanese crab and Botan shrimp
・Shiba shrimp balls

The first dish is suddenly sea urchin rice, which is crazy...
I was totally captivated by it.
Two stories of purple sea urchin from Iwate and Bafun sea urchin from Hokkaido♪
As a sea urchin lover, this is irresistible!

The eel corn dog is also a combination of crispy grilled eel and corn! What a novel combination!

The grip is
It was my first time to eat herring shinko, and it was really delicious.
Kumano's sweetfish was also delicious. It was my first time eating sweetfish with sushi!
I keep losing my virginity to random men lol
Everything is really delicious, and the sake is also delicious.
We had a fun night.

Although you may be surprised at how big the adult kappa rolls are, you'll be gone in just one bite.
The miso soup with crab and botan shrimp was covered in dashi stock and was very refreshing.

Eating all this sushi at a counter in Ginza costs 15,000 yen, which is a bargain!
This is a highly recommended restaurant in terms of taste and price!

I feel like the tone of the post is kind of heartless...
Thank you for the meal♪