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Aug 2, 2011 06:25 AM

Searching for information on these Sushiyas in Tokyo.

If anyone have experiences or know a link to a review of any of these sushiyas I would be most happy:

Sushi Noijma
Sushi Shou

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  1. Ok, I have experiences the Sushi Shou Tatsuhiro (twice failed the Sushi Shou in Kanda), the Sushi Miyaha (8 generation sushiya-san master), the Sushi Nojima (newly open in Ginza) and concerning the Sushi Kozasa it is as difficult to reserve as the Sushi Miyako so I did not had the chance to eat there yet...
    I will give you some more complementary information about it... If you need specific information (price, open hours,..), do precise.

    6 Replies
    1. re: Ninisix

      Thank you very much. I am replacing Sushi Hashiguchi from my list of restaurants shown in another thread and these were the options recomended to me by Shinji Nohara. I thought I should check what others think too before making up my mind. and Sushi Miyako sounds interetsing too.

      Shinji prefers Sushi Noijma from the choices I mentioned.

      1. re: Roysen

        As the sushi Shou in Kanda is open only on Monday, Thursday and 
        Friday for lunch (dinner will be different) and limited to fix lunch 
        set, I have already failed twice... So I went to the Sushi Shou Tatsuhiro in Shinjuku, more modern, it is a disciple of Sushi Shou. For lunch, there is only the 'bara chirashi sushi' for 1700.-yens, more an assorted marine products of the season with a touch of uni (=sea urchin). For dinner, the omakase is from 13000.-yens and the shari (=rice base) will have more pronounced taste than the 'bara chirashi sushi'.
        The master Miyaba-San is a 8th generation sushi-yasan, something of a  200 years history !!! The place Miyaha in Hamamatsucho is unfortunately with plastic made counter, and with a fridge that hide from your eyes the chef's work. Besides, the master is well too concentrated on his job, so is be difficult to communicate with. The classic maguro (=tuna), aji, ... did not impress me, but the karei or ikura was very good. But more than everything, he shows skill with some great pieces that can not be found at other places : kaki maki and hamaguri served with the dashi of hamaguri... waouh!! Diner omakase is around 25000.-yens. But just for the exceptional pieces, I will go again.
        Chef Nojima-San has a new sushi-yasan in Ginza and office on the  
        basement with his charming wife (phone number 03-6280-6703). Open only at night, the omakase is from 21000yens on a blond wooden small counter. The couple is very open to talk, and the course is beginning with some very fresh sashimi, konbuzume (=marinated fresh white sashimi), salt grilled fish, boiled soft tako, steamed awabi, raw awabi, followed by quite a number of nigiris and a maki. I do like strong vinegar shari (=rice base), so I did like it as it was made with red vinegar. The balance of the omakase (raw, boiled, grilled, stewed, nigiris) and the products like maguro are high grade quality.
        So why not abandon also the sushi Kanesaka, Mizutani, ... that are linked to Saito or Sukiyabashi, and try one of those... Ok, quality might be a bit down compared to Miyaha, but some pieces are truly memorable.
        Same as for Kaiten sushi, the classic ones are to be avoided, just go 
        for the non-conventional ones. 
        Once you've tried high end sushi, you get the feeling that back home, you will not eat sushi for a while.

        1. re: Ninisix

          Thank you very much. Any knowledge about Sushi Miyako and Sushi Kozasa?

          1. re: Roysen

            The reason why I am interested in these 2 sushis is that :
            -For Miyako Sushi, the master, Sugita-San, although still under 40 years old, has succeeded to open a sushi (in another district) following  old way, while offering sushi for a under 20,000.yens for dinner. 
            Lunch is only on Sundays, and it is 5 weeks queue for a reservation... so I still couldn't try it yet.
            -For Kozasa, what I understood is that the nigiris menus are all served beginning with toro(=fat tuna), and the sequence that follows is based upon that beginning... Count on 2 weeks (or more) advance reservation... Sorry I do not know what to expect in 2 weeks, as I had no chance to try yet.
            Both of these sushi-yasan seems to have not a strong flavoured shari (=rice base). Perhaps, I will have the chance to test them this automn??? Crazy, hum ?

            1. re: Ninisix

              Thanks again. This is really great information. We decided on Sushi Noijma from the options discussed in this thread and skipped on Sushi Hashiguchi.

              The choice was based on one of Sushi Noijma's specialities which will probably be a bit controversial here, but I am going to reveal it anyway - whale.

              1. re: Ninisix

                Based on my experience, Kozasa in Shibuya needs much more than 2 weeks in advanced reservation. I tried to book it on my last trip (about 1 year ago) 6 weeks in advanced but was rejected.