"【Check Point】 ■ Sushi that is very popular in Sapporo has moved to Ginza. ■ Course duration: 2 hours Sushi Ichiko, which has created numerous legends in Hokkaido, has relocated to Ginza. This was my 10th visit to the Sapporo location and my first to Ginza. It's a 2-minute walk from Higashi-Ginza Station. You enter a newly opened, luxurious building. The exterior is a gray structure reminiscent of the Sapporo era, which you reach by taking the elevator that starts operating 30 minutes before your reservation. A luxurious door welcomes you. The interior reveals a luxurious waiting room as soon as the door opens. You can enjoy tea at a stylish wooden counter with a luxurious rug and vermilion accents. There's a large wine cellar and a display of knives by Yasuhiro Kurosaki. Then, walking down a hallway, a heavy door made of Taisho-era wood opens to reveal the counter. Stepping inside, you're met with a sense of nostalgia, as if the Sapporo scene has come back to life. The counter, made of a single piece of Kiso hinoki cypress wood, is the same as in Sapporo, but now has 8 seats and is 1 meter longer. The wallpaper, which changes with the seasons, remains a prominent feature. Reservations are currently unavailable for new bookings, making these seats ultra-exclusive. Chef Junya Kudo took over the counter at the Makomanai location at the young age of 25, becoming the second-generation owner. He turned the business around and, after moving to Sapporo, established it as one of Japan's most difficult-to-book sushi restaurants. On August 17, 2024, he finally moved to Ginza. Kudo, who creates sushi that moves the heart with its exceptional space, ingredients, techniques, and passion for sushi, shines even brighter in Ginza. The sight of his father supporting him at the counter, and the staff, who are just as welcoming as they were in Sapporo, make you feel like Sapporo has simply been transported to Ginza. Kudo's philosophy of sushi, the enjoyable conversations and atmosphere he creates, and the presentation of each dish are all incredibly cool and captivating. The sushi is a harmonious blend of flavors, with a springy texture that bounces back, a satisfying bite, and a balance of richness and lightness. Each piece has a story behind it, a well-thought-out composition. As a diner, you can explore the depth of Ichiko by considering how the rice and the ingredients interact in your mouth, how the flavors linger, and how they evolve. The humidity and temperature in Ginza are ideal for the rice, allowing the vinegar to penetrate better, making it even more delicious. Indeed, when you bite into the rice, you can clearly taste the vinegar, enhancing the interplay with the ingredients. Sushi Ichiko is known for its exquisite seasonal specialties. I've experienced the mantis shrimp in spring, the ayu (sweetfish) in summer, the toro-matsu (fatty tuna with matsutake mushrooms) in autumn, and the whitefish with caviar in winter. The whitefish with caviar will no longer be available in the future. The appetizers enhance the anticipation for the sushi by showcasing the quality of the ingredients, and the sushi is presented in a way that tells a story, delivering umami to your palate. Truly, the ultimate sushi. I've been going to the Sapporo location for 4 and a half years, and now I'll be enjoying Sushi Ichiko in Ginza. ■ Sea Bream The sea bream has a firm texture and a delicious flavor. ■ Akagai (ark shell) The texture, depth of flavor, and aroma are exceptional. ■ Charcoal-Grilled Bonito, Seaweed Soy Sauce The bonito has a nice texture and a rich flavor. ■ Whitefish The whitefish is rich and creamy, with no off-flavors. ■ Batchiko (sea snail) The unique umami of the batchiko makes you want to keep drinking. □ Haruko (young sea bream) The flavor lingers in your mouth. The rice and the fish react with each other, and the flavor intensifies with each bite. Haruko is always the first piece at Ichiko. □ New Squid You can enjoy the texture of the new squid as you bite into it. □ Spanish Mackerel The vinegar in the rice and the fat of the Spanish mackerel blend together as you chew, and the flavor continues to develop. □ Akkeshi Medium Fatty Tuna Enjoy the smooth texture and the perfect amount of fat of the tuna, transitioning from summer to autumn. □ Akkeshi Skinned Fatty Tuna The umami and richness of the fat spread from the moment you bite into it. The texture is also fantastic. □ Hamana Horse Dung Sea Urchin The rich and creamy sea urchin is also amazing. □ Kohada (gizzard shad) This is a palate cleanser before the toro-matsu. The vinegar in the kohada and the rice react with each other, and the flavor continues to develop. □ Toro-matsu Matsutake mushrooms from Oketo and tuna from Akkeshi The ultimate toro-matsu that no one else can replicate. The matsutake mushrooms are the star, and the fatty tuna is a supporting role, focusing on the matsutake mushrooms alone. When you bite into it, the essence of the matsutake mushrooms blends with the fat of the tuna, creating an emulsion. The aroma of the matsutake mushrooms lingers in your mouth. It's not just a combination of luxury ingredients, but a delicate and perfect balance. The matsutake mushrooms are carefully calculated to maximize their aroma, resulting in a flawless masterpiece. □ Abalone with Red Sea Urchin The umami of the abalone spreads as you chew, and the richness of the red sea urchin adds another layer of flavor. The ultimate summer specialty, served on the last day. □ Anago (conger eel) The anago is flaky and flavorful. □ Tamago (egg) After enjoying the tamago, you start thinking about what to order for your next piece. □ Oni-aji (horse mackerel) (additional) The umami and the aroma of the scallions are perfectly balanced. □ Kanpyo Maki (dried gourd roll) (additional) The kanpyo maki is just as delicious as ever. It's a must-try when you come to Ichiko. Omakase Course ■: Appetizers □: Sushi ■ Sea Bream ■ Akagai (ark shell) ■ Charcoal-Grilled Bonito, Seaweed Soy Sauce ■ Whitefish ■ Batchiko (sea snail) □ Haruko (young sea bream) □ New Squid □ Spanish Mackerel □ Akkeshi Medium Fatty Tuna □ Akkeshi Skinned Fatty Tuna □ Hamana Horse Dung Sea Urchin □ Kohada (gizzard shad) □ Toro-matsu □ Abalone with Red Sea Urchin □ Anago (conger eel) □ Tamago (egg) □ Oni-aji (horse mackerel) (additional) □ Kanpyo Maki (dried gourd roll) (additional) ◆ Please save this if it's helpful. ◆ _________________ instagram: 66shuki Twitter : 66shuki TikTok : 66shuki _________________"

"I visited for my monthly lunch outing. The incredibly delicious matsutake rice was simply made with fresh shiitake mushrooms rubbed with salt and mixed into freshly cooked rice. I was able to enjoy a full autumn menu, including chilled steamed figs, a pot of Nagoya Cochin chicken and eight types of mushrooms sourced by the chef from Azumino. Even the final cup of green tea was superb."

"Located in Higashi-Ginza, "Shin-yaki Ginza Onodera" is a wood-fired steak restaurant awarded a Michelin star in 2024. The restaurant, which expanded from the school lunch business into the food service industry, has also expanded overseas. The group also owns sushi and tempura restaurants. The chef trained at restaurants like Can-Tessan. The course begins with a theatrical presentation, dimming the lights and highlighting the central wood-fired grill. The ¥7,700 lunch course, while offering only a single spoonful of meat, is packed with flavor and includes a main course of duck, two fish dishes, vegetables, a whitefish ramen for the finale, and Basque cheesecake. The short course, which takes about an hour, is perfect for a business lunch."