Sushi Matsumoto - Itabashi

3.68
OMAKASE advance reservation
The 2023 announcement was also selected by Michelin★,
Looks like it will become increasingly difficult to make reservations.
It was 2 rotations, and this time I visited you from 20:00~
8 seats at the counter, mostly filled with regulars.
A small shop
A husband and wife run the shop efficiently.

I'm really looking forward to it after a year

15,000
〇Edomae flounder 4kg up
Crunchy texture - delicious from the first item!

→Ootoro Red Vinegar
What a melting smooth feeling♡
The red vinegar sushi is also great!

〇Silt roe ponzu sauce
→Lean meat
〇Kobako crab with roe jelly
→Aji
〇Negima
→Unakyu hand roll. I like the Japanese pepper flavor.
→Niigata Kohada
〇Steamed abalone liver sauce
〇 Anne liver marinated
Steamed like low temperature cooking
extremely soft and smooth

→Hyogo Filefish This is the winner✨✨
The top picture is the one with the skirt flipped up properly.

〇Ito Mozuku
→Kuruma prawns, boiled perfectly,
The chewy elasticity and sweetness are amazing!

〇Kobako crab chawanmushi
Male snow crab miso
〇 Salmon roe, purple sea urchin
→Torotaku Futomaki
perilla, sesame, green onion,
Delicious smell of green onion oil
〇 Miso soup with Asuka leaves
〇Hojicha mousse

On this day, I received four types of Japanese sake,
Total exactly 20,000

*Omakase course: 13,200 yen

When it comes to sushi restaurants in Itabashi, it's Sushi Matsumoto!
Although it is a very popular restaurant, it has a somewhat town sushi atmosphere.
Even people who are not used to counters can enjoy it without having to strain their shoulders.

A style that alternates between picking and gripping.

Fascinated by the overwhelming number of items and the high level of perfection of each item,
I am always surprised by the high cost performance.

The course is Oma tuna starting with smooth Shirako ponzu sauce!
Of course the ingredients are good, but you don't feel like there's a large selection of items.
The lineup and variety of delivery methods are very attractive!

The grilled and pureed liver topping on the new swordfish was surprising!
I never thought that the liver, which is bitter and thrown away, could be used in such a delicious way!

Grilled swordfish and shishamo are horohoro!
The red bean liver and white shrimp are rich and melty!
The toppings are large and filling, but it doesn't feel overwhelming!

The rice is Tsuyahime, firm and grainy!
The vinegar is blended and has a presence that rivals the grainy rice!
I think it goes especially well with fatty fish!

It’s also great that the course comes with Torotaku!
Tightly packed with time-consuming balls and desserts
The third time was also very satisfying!

The only downside is that alcohol is expensive!
Be careful not to drink too much!

◆Silt ponzu sauce
◆Chutoro Oma Longline Tsuyahime
◆Purple sea urchin salted fish Aomori
◆Lean meat Oma longline
◆Steamed abalone
◆Yellow Rausu
◆Salt-grilled swordfish
◆New swordfish, roasted liver and pureed
◆Bean liver marinated in Narazuke
◆Charcoal grilled hokki shellfish
◆Hokki shellfish String Sansho Shichimi
◆Mackerel Kagoshima Izumi
◆White shrimp Toyama Italian fish sauce
◆Kinmedai Choshi
◆Honshishamo male Hokkaido
◆Smoked the skin of mackerel
◆Hairy crab and blue cheese steamed egg custard
◆Unikura bowl Hokkaido
◆Black Mozuku Aomori
◆Torotaku Futomaki
◆Conger eel
◆Ball
◆Hojicha pudding

A long-awaited visit to Sushi Matsumoto in Kurakuen, Hyogo. No, it was the best...!

All of the sushi is delicious, but the pickled tuna is especially delicious. I couldn't help but order more.

The price is also much cheaper than I expected. I would like to come here again on a regular basis. Thank you for the meal!

A store with extremely good cost performance. The quality of the ingredients is quite high even in Tokyo, and the dishes are also very elaborate, with many of the dishes being inventive and ingenious that you won't find anywhere else.

I also really like the way the general speaks to both regulars and newcomers in a friendly manner.

It's a restaurant that has the perfect combination of personality, skill, and food, so it's very difficult to get a reservation, but I highly recommend you give it a try.

Detailed rating 4.2

I came to Matsumoto, a sushi restaurant in Itabashi.

The store has been open for about two years.
This is my visit after receiving an invitation from MyRebi, a sushi connoisseur.

Only 7 seats at the counter.
Due to the personality of the owner, it is a peaceful and friendly space.

There are two types of garri
Bamboo ginger and fresh ginger

Mr. Mairebi arrived a little early and asked for a bottle of beer, so I drank the beer as soon as I sat down.

Ponzu jelly
A cute small bowl containing roasted eggplant, ginger, okra, and micro tomatoes.

Yamagata tea beans
The texture of the skin is good and the saltiness is effective.
A rich and flavorful bean.
It went well with beer.

Is it new?
Sprinkle lightly with salt.
They seem to be very particular about the salt they use, and there were 9 types of salt displayed in boxes.

From here, sake
First up is Sawaya Matsumoto Junmaishu from Kyoto.
A well-balanced and easy-drinking drink.
There are cases where the brand name is the same as the store name.

smoked swordfish
Add a little poppy

shellfish

Second glass of sake
Tsurushi, pure rice sake from Aizu Musume in Fukushima

Golden sea bream
Thick meat that covers the rice.

Monaka
A uniquely complex flavor with golden sea bream and mascarpone.

Striped horse mackerel
artistic colors and tastes.

Third glass of sake
Aomori's Mutsu Hassen, Hiyaoroshi

Sky spinach
Although it has a strong Chinese image, it is a Japanese snack that goes well with sake.
It also has a good texture that can only be achieved by being hollow.

Is it white?
Salted sea urchin is hidden under the seeds.

Fourth glass of sake
Miyagi's Suminoe 600k
This Daiginjo sake is made using a small batch of 600 kg of rice, and is made by combining the techniques of the brewery.

First time Shirako ponzu sauce

lean tuna

steamed abalone

Fifth glass of sake
Iso Jiman
Shizuoka's Isojiman

small skin

New saury
pureed intestines
The same goes for striped horse mackerel, but I'm impressed by the shiny ones.

Savory egg custard
Fresh green seaweed is added to the clam stock.

Sixth glass of sake
Kyoto's blue sky, limited edition

Sardines
Very fatty

Nodoguro
Grilled Nodoguro from the Goto Islands and grated radish on rice.

Water eggplant

Medium Toro
Exquisite fat and flavor

Botan shrimp
Top with kombu jime and egg.

Seventh glass of sake
Kure's amazing sake, hand-picked directly from Kochi!

With purple sea urchin from Hakodate
Rice with horse dung sea urchin from Cape Erimo

How much rice
It has a soft texture because it has a good film.
The refreshing flavor of yuzu is also good.

scroll
Negitoro and Takuan Torotaku
Ariake seaweed is in good condition

miso soup
Unwind

egg
Hamo and Yamato sweet potato
It seems to take 3.4 hours to cook.

Hojicha mousse with bitter tea

I think we drank more alcohol, but if I hadn't missed any shots, we'd have had seven drinks together.

Soft, plump nigiri and snacks that go well with sake.
I liked the temperature and the way it was served.

After eating and drinking so much delicious food, I was surprised when the bill was paid at the end.
As expected, both myself and others admit that “Sushi Hentai”