『銀座 鮨 おじま』さんは、
It was a tranquil place where I could savor the side dishes and steamed rice meticulously. The atmosphere was very comfortable. The aroma of charcoal fire and straw-baked food filled the air. The contrast between fresh ingredients and well-aged flavors was impressive. The design of the shari by Tsuyahime was excellent, and overall, the restaurant had a high level of completion.
“銀座 鮨 おじま”さん
Recommended Rating: ★★★★☆
Date of Visit: November 2025
Category: Sushi
Location: About 5 minutes walk from Ginza Station
Seats: 18
Visits: 1st visit
Reservation method: Yutublog
Payment amount: Approximately 35,000 yen
Service: Excellent
Atmosphere: Quiet
Time: Dinner
Favorites: Soft-boiled abalone, hand-held fufun oysters
Revisit: Definitely want to go again
Recommended Scenes: Dates, Anniversary Parties, Social Gatherings
“This is the charm.”
★ カウンターを中心とした落ち着いた空間で、店の中央には焼き場があり、炭火焼きや藁焼きの作業が自然に目に入るように設計されています。仕込みから提供までの流れが明確で、何が出てくるのかが分かりやすく、食事に集中しやすいです。
★ The distribution of side dishes and steaks is clearly defined. The menu offers a variety of options such as aged flavors, sashimi, and grilled dishes, presenting different tastes in each course. The balance between temperature, saltiness, fats, and aroma is well-crafted, with a clear purpose for each dish.
★ The service provided by the owner, Takuhei Oshima, is very attentive. Even for a first visit, you can feel comfortable and let things unfold naturally. The recommendations for sake and wine are also clear and concise, making it easy to understand why these items should be chosen together with the cuisine.
『レストラン説明』
This is a sushi restaurant located on the 8th floor of the Umebayashi Building in Ginza.
The counter is arranged with ample space for each individual, and there is a grilling area directly in front. The private rooms feature a step-down design, making them suitable for hosting接待 or banquets. The restaurant opened in October 2022. Its ingredients are selected based on the season, taking into account freshness at dawn and the rich umami flavors that develop over time. The shari is made from Tōya Hime rice from Yamagata Prefecture, with well-defined grains that stand upright after cooking. The menu uses old rice as the main ingredient, combining two types of red vinegar to suppress acidity, allowing the individual flavors of the ingredients to shine. The menu includes dishes like grilled meat and straw-baked dishes, creating a dynamic flow of flavors. The location is also convenient, with easy access from Ginza Station, making it suitable for shopping or watching movies.
『食べログの点数』
3.08 (As of November 2025)
『予算』
약 30,000에서 39,999
『食べログ百名店』
No such information available.
『料理内容』
From here, we will review the information received on that day in order.
● Peach and Ginger Cocktail
The first drink was a cocktail that retained the sweetness and aroma of peaches, combined with the refreshing spiciness of ginger. The taste was soft and sweetly moderate, with a lingering sensation of ginger's freshness in the aftertaste. The alcohol content wasn’t too strong, serving as a good prelude to the meal, which would feature fish and seafood as the main course.
●2週間熟成の鰤、しゃぶしゃぶ
The first warm dish was shabushabu made from two-week-aged scallops. The broth contained chichirikes and tonburi, creating a delightful combination of the creamy chichirike and the chewy texture of tonburi. Sliced scallops were briefly submerged in the broth, allowing the fat and umami flavors accumulated over time to dissolve and spread throughout the mouth. With a balanced taste that didn’t feel heavy, this dish allowed me to fully appreciate the “fatty goodness of fish” from the very beginning.
● Produced in Aomori Prefecture, Herring prepared for morning consumption, Caviar Lime
Here, a morning-fresh Hirame is served. The flesh is transparent, and as you bite into it, a gradual sweetness emerges. Combined with caviar, a citrus aroma wafts through the air, while the light umami of the white flesh becomes clearly evident. The contrast between this Hirame and aged salmon is striking. The “strength unique to morning-fresh Hirame” and the “smooth texture of aged salmon” create a well-coordinated experience within a short period of time.
●鰆 藁焼き 自家製ポン酢 大根 生姜 ねぎ
The scallops cooked over a straw fire are served at a time when they emit a fragrant aroma. The surface is thin and crispy, while the inside remains moist. The homemade ponjae has a mild acidity that perfectly complements the scallop’s fat, creating a refreshing yet satisfying taste. Served with radish dashi, ginger, and green onions, the richness of the fat is significantly reduced, leaving a sense of cleanliness in the mouth. It was an impressive dish, where the aroma of charcoal and straw was clearly felt.
●コミ グリ
From here, the handmade rice begins. The texture of the small pieces is moderately firm, with no strong tang from the vinegar. The skin has a distinct aroma, but there’s no excessive saltiness. The natural flavor of the small pieces is clearly expressed. The red vinegar used for the shari is mild, allowing you to appreciate the crisp texture of the Tsumihime. The temaki and shari are kept at the same temperature, creating a balanced combination that melts naturally in your mouth.
●ノドグロ 塩焼き
The no-dogro was grilled over charcoal fire with salt. The skin had a rich brown color from the grilling process, and the fatty meat oozed transparent fat whenever it was touched with chopsticks. The salt was just right—not too strong, allowing the sweetness of the fat to stand out. The contrast between the fragrant skin and the moist texture of the meat was striking. It was a highly satisfying dish as a white meat grilled dish.
●Shimifish, hand-held version, aged for 20 days
The 20-day-aged striped mackerel has a transparent and lustrous appearance. When chewed, it retains a firm elasticity. The aging process has intensively concentrated the umami flavor, and the unique aroma of striped mackerel has been refined into a elegant taste. Combined with red vinegar shari, it leaves a subtle sourness in the aftertaste, creating a smooth transition to the next serving.
●閖上産の赤い貝を握りに
The red scallop had a beautiful firmness even after being cut, and its appearance with the shari placed on top was quite pleasing. The moment it was bitten, one could feel the crisp texture of the teeth, followed by the pleasant aroma of the coastal sea. The saltiness was moderate, and the way it was held allowed one to fully enjoy the natural fragrance of the red scallop itself.
●セイコガニ 蒸し
The Seiko crab was served steamed, and it seemed that the inner and outer parts of the crab, as well as the flesh itself, were handled with great care. When placed in the mouth, the rich flavor of crab miso and the crisp texture of the outer part of the crab combined to create a complex taste that is characteristic of crabs. The amount was just right, and the balance between the crab alone and other ingredients was well-maintained, which was a pleasant experience.
● 생산지: 홋카이도산 바프누니, 손질된 형태
バフンウニは、色味が濃く、形が崩れていないものがたっぷりと盛られています。口に含むと、濃厚な甘味と海の香りが一気に広がり、舌の上でとろりと溶けていく感覚です。シャリの酸味が控えめなので、ウニの甘さを邪魔せず、余韻だけが静かに残ります。
● Miyagi-ken Shiohama-shi Honmaku Shikinappu Maki
The salted bonito red meat is served in a marinated state. The surface has a glossy appearance, and it possesses the unique umami flavor characteristic of red meat, along with a rich marinade that perfectly combines with the flavors of the marinated meat. When paired with shari, the red meat showcases its strength while also having a well-balanced texture. The aftertaste is smooth and gradually dissipates in the mouth.
● Miyagi-ken Shiohama-shi Hon Maki Chūtoro, Wari
中トロは、脂と赤身のバランスが絶妙な部位です。噛む瞬間に脂が溶け出し、赤身の旨味がしっかりと味を支えてくれます。シャリの温度との一体感も素晴らしく、重さを感じる前に、すっと喉の奥に消えていきました。
● Miyagi-ken Shiohama-shi Hon Maki Da Toro, Washi
The “大トロ” is a product that, from its appearance, clearly indicates it contains a significant amount of salt. When you put it in your mouth, the fat melts away almost immediately, blending with the salt. The mild sour taste of red vinegar helps to balance the richness of the fat, making it not seem too heavy. It was a satisfying experience, where the excellent quality of the “塩釜の鮪” was fully appreciated. A perfect set of three servings.
● Abalone liver sauce with shari dressing
This dish is a special dish for today. It features softly cooked scallops, topped with abundant liver sauce. The scallops themselves are surprisingly tender, and their cut surfaces are beautifully arranged. The liver sauce is designed to enhance the flavor without overpowering it; it has a rich texture and aroma that stands out. Combining this with shari gives a unified taste, reminiscent of scallop liver risotto. The sauce, made from egg yolks, rice oil, and liver, binds well with the shari. It offers a rich yet lingering aftertaste.
●Akashi-farmed genuine tuna, served with kombu dressing, aged for 3 days
The Makurazushi in Akashi is aged for three days after being marinated with kombu. The flesh still retains a slight transparency, and the moment you bite into it, the aroma of kombu and the umami of the makurazushi spread gently in your mouth. There is no firm texture to the meat, but it still has a moderate elasticity. When paired with the shari, the aroma of kombu lingers faintly, which is quite impressive.
● Grilled Kašimaki, Wrapped in Kelp, Seared with Charcoal Fire – 3-Day Aged
これは、昆布で締めた食材を表面のみ炭火で焼いた握り物です。最初に口に入れると、皮の香ばしさが鼻に広がり、その後にかますの柔らかい身の旨味が続きます。炭火の香りが強すぎないように調整されており、かますそのものの味をしっかりと感じられる仕上がりでした。
●大船渡産牡蠣 オリーブオイル 有馬山椒
The oysters were cooked with perfect precision, maintaining their plumpness. The smoothness of olive oil combined with the fresh aroma of Yama Mountain pepper created a dish that naturally integrated elements of both Japanese and Western cuisine. The mineral taste of the oysters was highlighted, while the lingering aroma of Yama Mountain pepper left a pleasant aftertaste.
●握りアオリイカ 抹茶塩
The aburi ebi is prepared using a fine-edged knife, which slices it into tiny pieces. The moment it enters your mouth, a sweet and sticky flavor spreads throughout your senses. A light sprinkle of matcha salt adds a slightly bitter taste, creating a striking contrast with the sweetness of the ebi. It blends well with the shari, making it a simple yet memorable dish.
● Kyoto Miyazu-produced salmon sashimi with green onions and ginger
The salmon is served as sashimi. The fat is well distributed, and by adding ginger and green onions, the aftertaste is made more refreshing. Since the salmon isn’t over-fill, its aroma remains intact, without any unpleasant tang. When paired with Japanese sake, this dish seems to enhance its flavor even further.
●Haruko Tuna Wrestling with Kombu Dried, 3-Day Aging
This is a dish called "Haruko Tada," which features a small-sized tuna fillet served with kombu. Between the shari and the tuna, plum is added to enhance the flavor. The moment you bite into it, you experience the soft texture of the tuna, along with the rich umami of the kombu. Immediately afterwards, the sour taste and aroma of the plum kick in. The acidity isn’t too strong, playing a role in bringing the overall flavor together.
●岩もずく酢
作为最后的料理，登场的是岩もずく酢。粗纤维含量较高的もずく口感极佳，每咬一口都会感受到海边的香气。醋的用量恰到好处，起到了迅速重置脂类和肝脏余味的作用。整体来说，这是一份完美无缺的料理组合。
『今日のイチオシ』
I would like to present the abalone liver sauce as the best dish of the day. The softness of the abalone, the richness of the liver, and the smoothness of the sauce made from egg yolks and rice oil were perfectly combined. The design of the shari also contributed to this harmonious effect. In one dish, one can truly experience both the "umami of the abalone" and the "power of the shari." It was a dish that left a particularly strong impression throughout the entire meal.
In terms of handling, these are Hokkaido-produced bafuuni.
The oysters with rich color were handled with care, remaining intact. When placed in the mouth, a rich sweetness and ocean fragrance spread instantly. The acidity of Tsuyu Hime Shari was moderate, not interfering with the sweetness of the oysters. It had a pleasant melting texture at a suitable temperature, leaving a lasting impression. The aftertaste was long-lasting, making it one of the most memorable courses in the entire meal.
『Revisit』
The distribution of side dishes and steaks, as well as the temperature, aroma, and salt application, were consistently stable throughout the establishment. It seemed like the menu was organized according to different seasons. Even if I visit again during the same period, there will surely be new discoveries due to differences in the maturation of the ingredients and the cooking techniques at the grill. The way the grill is arranged from the seats also adds to the enjoyment, making it a place I really want to take someone to visit.
『Summary』
The composition was clear, and the purpose of each dish was easily understood. The use of different ripening methods, as well as techniques like grilling and roasting to enhance the aroma, along with the use of shari that muted the sourness, allowed the individual characteristics of the ingredients to be fully appreciated. The service was attentive, and the recommendations for drinks were easy to understand. Even for first-time visitors, this restaurant is a reliable choice for dining or celebrating special occasions. It’s conveniently located near Ginza Station, making it suitable for gatherings and commemorative events. Overall, the restaurant offers a cohesive experience, and those who enjoy a calm atmosphere and quality sushi are highly recommended to visit here.
Thank you very much for your hospitality!!
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