Teru Sushi

I received the lunch omakase course for 6,000 yen.

The sushi has a faint red vinegar taste, is not wet, and is firm and melts in your mouth. The texture was so delicious that you could clearly feel the shape of the rice grains on your tongue.

When red vinegar is strong, it can feel thick and heavy, but the sushi here is crisp and refreshing. I like this.

The general has a young and lively atmosphere, so there was less pressure at the counter and I felt comfortable. There were many young customers, so it seemed easy to use.

The backrest of the chair was at a right angle so it felt a little cramped, but that was the only thing that bothered me.

I still want to use it.

A sushi restaurant that feels like a little hideaway, located a few minutes walk east from the Nishi-Azabu intersection. It seems that he originally came from Sushiichi, a sushi restaurant in Hiroo. The nigiri is traditional Edomae sushi. It was a careful job. What is particularly impressive are the a la carte dishes. The Shirame kelp and truffle carpaccio that everyone is mentioning is certainly delicious. There are also many other creative ideas such as mullet somen noodles and hairy crab seasoned with jelly.
The evening menu seems to be limited to the omakase course, but it is quite satisfying.
They seem to have a wide variety of sake, and I think there are good choices from Juyondai Honmaru to Akabu. When it comes to sake, I can trust the general's recommendations.
In addition to the regular counter, there is also a private counter that can be reserved for private use, which is a blessing.
Even though it's located in Nishiazabu, it's in a place where there aren't many people, so it seems like you can use it incognito.
As for the overall review, I was taken to this sushi restaurant by a friend, and my impression is that the food, atmosphere, and customer service are good enough, and it's a serious sushi restaurant with good value for money. I think I'll go again if I have a chance.

A shop with a great personality from the owner.

After reaching a certain level of taste and technique, I realized once again that the personality of the chef is an important factor when choosing a restaurant.

The omakase is the old-fashioned Edomae style, where you tighten the knob after pulling it out.

Recently, there has been an increase in the number of sushi chefs, and many restaurants are now serving knob and nigiri dishes alternately, so it's refreshing.

The sushi is my favorite, with just the right amount of sourness and firmness, but fluffy and melty.

You can feel the craftsmanship of all the ingredients.

Maybe it's because of the location that truffles and sukiyaki (beef) are sometimes sandwiched between them.

Overall, it was a delicious sushi restaurant with a good tempo from start to finish and a warm atmosphere.

I think it's a pretty good value for money because you can leave the bill to me and it only costs 30,000 yen even though I drank a lot.

It was a feast!

All the sushi and dishes are elaborate and delicious.
It's also comfortable.
You can also enjoy many brands of sake.