【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内でも群を抜ける素晴らしい料理を楽しめる。
■シティーホールで数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with good food, has seen a surge in the number of delicious restaurants. Among them, Sushi Azuyuta has become extremely popular recently.
Located on Orchard Road in Udawaka-cho, just 10 minutes walk from Shibuya Station. It opened a year ago.
The exterior is located on the 1st floor of a building. You can descend using the elevator, and when you open the door, you will be greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a calm and elegant space in black color, featuring eight tables made of teak wood. The decor is beautiful and sophisticated, making it ideal for those who wish to use the place discreetly—there’s even a hidden door on the back side, perfect for such purposes.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, which is a unique career path for him.
Due to a strong desire for exploration and trial and error, each visit to this place results in an increasingly delicious experience. It's a sushi restaurant that I personally highly recommend.
Initially, the shari used red vinegar, but to make the ingredients more effective, I switched it to white vinegar shari.
And starting from January, it also included grain vinegar, turning the shari into a combination of four types of vinegar. This made it possible for just one serving of shari to perfectly match the overall menu.
Shari uses Maldon’s salt, which shows remarkable ingenuity in a way that other restaurants don’t have.
To constantly evolve, Aruzuda-san is unrepentant about changes. Her mindset and feelings towards sushi are truly remarkable.
It is not a bizarre way of using ingredients; instead, it is carefully crafted to match the materials used for pina nut ingredients. As a result, there is no discomfort, and one can enjoy a unique sushi that is both delicious and original.
The way they pick the ingredients is excellent, and the care put into preparing the ingredients for use is truly remarkable.
This restaurant reviews section contains information about Ueken-san's spied pollock fish and all other seafood items, as well as Yamakōsui-san's pollock fish, which are all of high quality. There’s no doubt about that.
The composition of the entire bite is also excellent in terms of flavor, fat content, and clarity. The sequence in which each component is presented is carefully considered to ensure that each element is enjoyed to its fullest.
Every time I go there, the food becomes more and more delicious!
Please choose your meal plan.
■: Picking
□: Hands-on
■蛤茶碗蒸し
■ 아침 8시에 맥시타마고
■Chiba Steamed Clams
■ Grilled bonito skin
□ Boston University Trolley
□ Boston Red Meats
□ Niigata Bottom Trawling Sweet Shrimp, Hachimanba Marsh Red Cloud Dan
■Kagoshima White White Tuna Shabushabu
□Shiohama Chūtoro
□大トロ
□ハルコ
□신자
□ミル貝
■鰻蒲焼き
□雲丹
□鬼鯵
□車海老
□Kushi
■まめしょうゆ
■卵
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【チェックポイント】
■ From a French restaurant to a sushi chef, a traditional yet innovative approach, and some of the best pina nut items in Tokyo.
■シティーズ谷で数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with local cuisine, has seen a rise in delicious restaurants. Among them, the Sushi Azuyutani has become extremely popular recently.
Located on Orchard Road in Udawachi Town, just 10 minutes away from Shibuya Station. It opened a year ago.
The exterior is located on the first basement floor of a building. As you descend using the elevator and open the door, a black, sophisticated interior awaits you, with a sign reading “Ajiyu” and “Tane” welcoming you.
The interior is a serene space in black color, with eight tables made of teak wood that create a beautiful and sophisticated atmosphere. Not only does it have a front section, but there's also a hidden door on the back side. This makes it an ideal location for those who wish to use it in a discreet manner.
General Akutada Hiroki began his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, a unique career path for him.
Due to a constant drive towards curiosity and trial and error, each visit results in an increasingly delicious experience. This is a sushi restaurant that I personally highly recommend.
Initially, the shari used red vinegar. However, in order to make the ingredients more utilized, I changed it to white shari using white vinegar.
And starting from January, grains vinegar was also added, resulting in a shari made with four types of vinegar. This changed everything dramatically; now one serving of shari could perfectly match the overall theme of the meal.
Shari uses Maldon’s salt, which is a unique feature that sets it apart from other restaurants.
To constantly evolve, Aruzuda-san is willing to make changes without hesitation. Her mindset and her feelings towards sushi are truly remarkable.
It's not a bizarre way of using ingredients; instead, it's done in a way that truly complements the ingredients of the pina. As a result, there's no discomfort, and you can enjoy a unique sushi that's both delicious and original.
The way they pick the ingredients is excellent, and the care put into preparing the ingredients for use is truly remarkable.
This restaurant reviews section contains information about Ueken-san's spiced scallops, as well as all other seafood items other than salmon. Additionally, Yamakou-san's salmon is also of high quality. So, there’s no doubt about the quality of these products.
The composition of the entire bite is also well-balanced in terms of flavor, fat content, and clarity, with a story-like quality that has been carefully considered to ensure that each component is enjoyed deliciously in the right order.
Every time I go there, it becomes more and more delicious!
Order a menu
■: Picking
□: Hold
■Matsukaze Crab Congee
■メジマグロ煎り酒 ニンニク
■Taido Yū
□Large Troll Shell Disassembly
□ Red-Fleshed Pickled Vegetables
□チョウトロ
■このこ茶碗蒸し
■Abalone, liver sauce
■あん肝
□ Kyōe
□ Provocative Oyster
□コハダ
□Fugu White Fish
■ Eel, Apple Kinpei
□Zi Yun Dan
□車海老
□穴子
■蜆汁
□卵
◆If it serves as a reference, I would be grateful if you could save it.◆
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【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内でも最高クラスの素晴らしいピンネタを楽しめる。
■シティーホールで数少ないおすすめの寿司
Even Shibuya, once known as a region of unappetizing food, has seen a rise in delicious restaurants. Among them, the Sushi Azuyutani has become extremely popular recently.
Located on Orchard Road in Udawaka-cho, about a 10-minute walk from Shibuya Station. It opened a year ago.
The exterior is located on the first basement floor of a building. When you descend using the elevator and open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a calm and elegant space in black color, featuring an eight-seat counter made of tatami wood. The decor is beautiful and sophisticated, making it ideal for those who wish to use the place discreetly—there’s even a hidden door on the back side.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, a unique career path.
Due to a strong desire for exploration and trial and error, each visit to this place results in an increasingly delicious experience. This is a sushi that I personally highly recommend.
Initially, the shari used red vinegar, but to make better use of the ingredients we purchased, I changed it to white shari using white vinegar.
And starting from January, it also included grain vinegar, turning it into a shari that uses four types of vinegar. This made a dramatic change; one serving of shari could now perfectly match the overall theme of the meal.
シャリには、フランス産のマルドン塩を使用するなど、他にはない工夫が素晴らしいです。
To constantly evolve, Aruzuda-san is willing to make changes without hesitation. Her mindset and her feelings towards sushi are truly remarkable.
It's not a strange or unconventional way of using ingredients; instead, it's carefully crafted to complement the ingredients of pina nut dishes. As a result, there's no sense of discomfort, and one can enjoy a unique and delicious sushi.
The way they pick the ingredients is excellent, and the care with which they handle the ingredients during preparation is truly remarkable.
This restaurant reviews segment includes all types of seafood other than salmon, including those prepared by Ueken-san. Additionally, Yamakōsui-san’s salmon is also of high quality. So, there’s no doubt about the quality of the ingredients used.
The composition of the entire bite is also excellent in terms of flavor, fat content, and clarity. The sequence in which each component is presented is carefully considered to ensure that each element is enjoyed to its fullest.
Every time I go there, the food becomes more and more delicious!
Custom Menu
■: Picking
□: Hold
■喉黒みぞれ仕立て
■Tuna
■鰤しゃぶ
□Shioiwaaburi-Toro
□Shioiwa Shihin
□大トロ
■セコ蟹餡掛けとこのわたの茶碗蒸し
□Shioko Gungan
■あん肝
□ハルコ
□ミル貝
□White Sweet Tuna
□コハダ
■ Snake and pear kintonpura
■ Aomori Shimabukiri Mizunuki
□Zi Yun Dan
□いくら
□ Peach Crayfish and Tail Crayfish Miso
□Kushi
■まめしょ
□サーモンと黒糖の卵
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【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内でも最高クラスの素晴らしい料理を楽しめる。
■ The sommelier carefully selected Japanese sake + wine pairings are simply outstanding.
■シティーズ谷でおすすめの寿司店
Even Shibuya, once known as a region of unenjoyed gourmets, has seen the emergence of many delicious restaurants. Among them, Sushi Ajiyuuta has become extremely popular recently.
Located on Orchard Road in Udawaka-cho, about a 10-minute walk from Shibuya Station. It opened a year ago.
The exterior is located on the 1st floor of a building. You can descend using the elevator, and when you open the door, you will be greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a calm and elegant space in black color, featuring eight tables made of teak wood. The layout is both elegant and sophisticated, with hidden doors on the back side, making it ideal for those who wish to use this place in a discreet manner.
General Akutada Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, a unique career path.
Due to a strong desire for exploration and trial and error, each visit to this place results in an increasingly delicious experience. This is a restaurant that I personally highly recommend.
Initially, they served red vinegar shari, but to make the ingredients used more effective, I changed it to white vinegar white shari.
And starting from January, grains vinegar was also added, turning the shari into a combination of four types of vinegar. This led to a dramatic change: one serving of shari could now perfectly match the overall theme of the meal.
シャリにはフランス産のマルドン塩を使用しているなど、他にはない工夫が素晴らしいです。
Asakura-san's mindset, which is always focused on continuous evolution and her willingness to embrace change, as well as her deep affection for sushi, are truly remarkable.
It's not a strange or unconventional way of using ingredients; instead, it's carefully combined with the materials used for pina colada. As a result, there's no discomfort, and one can enjoy a unique and delicious sashimi.
The way they pick the ingredients is excellent, and the care put into preparing the ingredients for the bite is truly remarkable.
Using a box of Yun Dan in the new specialty dish 'Crazy "Yun Dan" Roll' is truly impressive.
This restaurant reviews segment includes all types of seafood other than the spiced scallop prepared by Ueken-san, as well as the high-quality sushi prepared by Yamakōsō-san. Therefore, it can be confidently said that this is a top-notch establishment.
Pairing wine with sake is also a good option.
The composition of the entire bite is also excellent in terms of flavor, fat content, and clarity. The sequence in which each component is presented is carefully considered to ensure that each element is enjoyed to its fullest.
Every time I go there, the food becomes more and more delicious!
Please choose your meal plan.
■: Picking
□: Hände
■ A bowl of black soup, with flowers
■Flat surfaces, grilled sake
■ Sakura Ebi Nakae
■Eel, Broccoli
□カッパ巻き
■ Tang Mo
■ Holefish and New Ginger Stewed Bowl
□オオトミハルコ
□マウサカチョウケ
□コハダ
□Miyazaki 87kg Medium Troll
□Miyazawa 87kg Red Meat
□チョーコ 150kg 特大トロ
□Crazy "雲丹" Roll
□ Tiger Puffer White Fish Kelp Stew
□蛤塩
□車海老
□穴子
■まめしょ
□富山白海老（追加）
□ 干瓢巻き (추가)
■サーモンエビの焼き物
◆If it serves as a reference, I would be very grateful if you could save it.◆
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【チェックポイント】
■ From a French restaurant to a sushi chef, this is a traditional yet innovative approach, offering some of the best pinai dishes in Tokyo.
■The sommelier carefully selected Japanese sake + wine pairing is simply outstanding.
■シティウォーで数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with good food, has seen the emergence of many delicious restaurants. Among them, Sushi Ajiyuuta has become extremely popular recently.
Located on Orchard Road in Udawaka Town, just 10 minutes walk from Shibuya Station. Open since one year ago.
The exterior is located on the first basement floor of a building. As you descend using the elevator, when you open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a serene space in black color, with eight tables made of teak wood that create a beautiful and sophisticated atmosphere. Not only on the front side, but there's also a hidden door on the back side, making it an ideal location for those who wish to use it discreetly.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, a unique career path.
Until now, it was using red vinegar for the shari. However, to make better use of the ingredients we’ve purchased, I decided to switch to white vinegar for the white shari. Additionally, I used salt from French-made Maldon salt for the shari, showing some unique and excellent ingenuity in the preparation process.
Asakura-san's mindset, which is always focused on continuous evolution and her willingness to embrace change, as well as her deep affection for sushi, are truly remarkable.
It's not a strange or unconventional way of using ingredients; instead, it's carefully matched with the ingredients of pini-teta. As a result, there's no discomfort, and you can enjoy a unique sushi that's truly delicious.
This time, we're going to experiment with pairing wines with sake!
In the course of the meal, what stood out particularly was the scallop, which was served using the most flavorful parts of the fish. The fat on the scallop was outstanding, and the aroma of the skin was simply delicious.
The slicing of the sashimi was extremely luxurious, using kama tuna. The texture and smoothness were simply incredible. Although this type of slicing requires a significant amount of cost, it's a pleasure for the consumer!
And what pairs well with Matsutake mushrooms is Kagoshima. The fat from Kagoshima combines with the aroma and texture of Matsutake mushrooms, creating an absolutely outstanding aftertaste.
The composition of the entire bite is also excellent in terms of flavor, fat content, and clarity. The sequence in which each component is presented is carefully considered to ensure that each element is enjoyed to its fullest.
Every time I go there, the food becomes more and more delicious!
Order Your Course
■: Picking
□: Hands-on
■クエの酒蒸し
■ Chestnut sushi and abura tempura, Maridon salt
■ Large scallop with radish
■Eel
■岩水雲三杯酢ジュレ、帆立ほぐし
□ White Sweet Tuna
□マカジキ
□ Ink Cuttlefish
□コハダ
□ peeled tro
□霜降りトロ
□まぐろ
□ Otsu Tangi Akuyun Dan
□New Price
□Momonu Ika
□ホラ松
□SP穴子
□太巻き
□ Egg
■まめしょうゆ
◆If it serves as a reference, I would be grateful if you could save it.◆
_________________
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_________________
【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルでありながら、独創的なアプローチと、都内でも最高クラスの逸品を楽しむことができます。
■ The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーズ谷で数少ないおすすめの寿司
Even Shibuya, once known as a region of the unopened gourmets, has seen a rise in delicious restaurants. Among them, Sushi Azuyuta has become a major hit recently.
Located on Orchard Road in Udawaka-cho, just 10 minutes away from Shibuya Station. It opened a year ago.
The exterior is located on the 1st floor of a building. You can descend using the elevator, and when you open the door, you will be greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a serene space in black color, with eight tables made of teak wood that create a beautiful and sophisticated atmosphere. Not only does it have a front section, but there’s also a hidden door on the back side. This makes it an ideal location for those who wish to use it in a discreet manner.
General Hiroda Hiaki began his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, a highly unusual career path.
Until now, it was a red vinegar shari. However, in order to make better use of the ingredients we’ve purchased, I have changed it to a white vinegar white shari. Additionally, French-made Maldon salt is used for the shari, which shows amazing ingenuity from us.
Asakura-san's mindset, which is always focused on continuous evolution and her willingness to embrace change, as well as her deep affection for sushi, are truly remarkable.
It's not a strange way of using ingredients; instead, it's carefully combined with the materials used for pina nut items. As a result, there's no discomfort, and one can enjoy a unique sushi that is both delicious and original.
This time, since the Natural Wine Pairing service had already started, I ordered this course.
Enjoy the new possibilities of sushi and nuancé!
In the course of the meal, what stood out particularly was the way the Chidori tuna was prepared. The skin was dried into a jerky state, while the flesh was left unrefrigerated. It was then coated with white sesame oil and soy sauce, and grilled over direct fire to capture its aroma. This method ensured that the delicious flavor of the tuna remained intact.
The cut of the sashimi was extremely luxurious, using katsuobushi. The texture on the tongue was excellent; it was smooth to the point of being overwhelming. Although this type of cut is quite costly for the restaurant, it’s a delight for the diner!
The composition of the entire bite is also excellent in terms of flavor, fat content, and clarity. The order in which each component is presented is carefully considered to ensure that each element is enjoyed to its fullest.
Every time I go there, the food becomes more delicious!
Please choose your meal plan.
■: Picking
□: Hold
■鼈出汁、秋田蓵菜
■Choshi Golden Thresher
■あん肝
■ Aomori Iwamuzuku
□ハルコ
□喉黒
□コハダ
□ Tangjin Catfish
□ peeled tro
□ Frosted Toro Marinated
□ Grilled bonito, seaweed soy sauce
□鲍鱼，爱媛赤云丹
□ 겐루모쿠이
□SP穴子
□蛤
Including internal organs
□ Egg
White Wine Vinegar, Agave
◆If it can be of any help, I would be grateful if you could save it.◆
_________________
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_________________
【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内で最高クラスのピンネタを楽しめる。
■The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーホールで数少ないおすすめの寿司
Even Shibuya, once known as a region of unappetizing cuisine, has seen a rise in delicious restaurants. Among them, the Sushi Azuyutani has become extremely popular recently.
Located on Orchard Road in Udagawa Town, just 10 minutes away from Shibuya Station. It opened a year ago.
The exterior is located on the 1st floor of a building. So, after using the elevator to descend, when you open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a serene space in black color, with eight tables made of teak wood that create a beautiful and sophisticated atmosphere. Not only does it have a front section, but there's also a hidden door on the back side, making it ideal for those who wish to use it in a discreet manner.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, a highly unusual career path for him.
Until now, it was red vinegar shari. However, in order to make better use of the ingredients we’ve purchased, I have changed it to white vinegar white shari.
To constantly evolve, Aruzuda-san is willing to make changes without hesitation. Her mindset and her feelings towards sushi are truly remarkable.
It's not a strange or unconventional way of using ingredients; instead, it's carefully crafted to complement the ingredients of the pina. As a result, there's no discomfort, and one can enjoy a unique and delicious sushi.
Enjoy a pair of wines carefully selected by the sommelier, featuring a combination of white wine and Japanese sake.
This time, what stood out particularly was the combination of fatty texture and taste of the mejimaguro with seaweed soy sauce. It was an absolutely outstanding pairing.
The ingredients used for the sashimi include three types of salmon, kumisada, and hajime. Each of these ingredients is paired with pini-neta, resulting in an exquisite taste experience.
Every time I go there, the food becomes more and more delicious!
ご注文ください
■: Picking
□: Hold
■ Ta-dori-yu: Steamed Fish
■ Wool crab and yolk sauce, tuna sake
■Miho Mejima Meguro, seaweed soy sauce
■蝦子リゾット
■あん肝
■ Rolls of squid, preserved cod, and shiitake mushrooms
□ Salmon Kombu Stew
□Yamaguchi Red Shellfish
□喉黒
□ 天草コハダ
□Nagasaki 120kg Snake Belt
□Nagato 120kg Red Meat
□ 沼津 120キロの大きなタンクトロ
□雲丹
□車海老
□SP穴子
□ Tuna Roll
■まめしょ
□ Egg custard with agave syrup
◆If this helps, I would be grateful if you could save it.◆
_________________
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_________________
【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内でも群を抜ける素晴らしいピンネタを楽しめる。
■ The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーズ谷で数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with delicious food, has seen a rise in delicious restaurants. Among them, the Sushi Azuyuta has become extremely popular recently.
Located on Orchard Road in Udagawa Town, just 10 minutes walk from Shibuya Station. Open since one year ago.
The exterior is located on the 1st basement floor of a building. When you descend using the elevator and open the door, a black, sophisticated interior awaits you, accompanied by a sign that reads “Ajiyu” and “Tane”.
The interior of this restaurant features a calm black-colored space, with an elegant and sophisticated main counter seating eight people, made of teak wood.
Behind there is also a private counter with 4 seats. This is the first time I've used a private counter this time.
Not only does it have a table, but there's also a hidden door on the back side. So it's an ideal location for those who want to use it in a discreet manner.
The main counterperson is Major Hidetoshi Ashida.
And the private room was managed by General Masato Gōshi.
Mr. Maetō comes from a famous restaurant, Kibie. His recent experiences include working at sushi restaurants and the Hong Kong branch of Kibie.
Achida-san's sashimi features a different approach to harvesting and presentation compared to other sashimi shops. This is why it’s possible to enjoy two different styles of sashimi in just one place.
The pincanta purchased from Weken to Yama Kō was also of the highest quality on this day.
The wine was enjoyed by the sommelier, who carefully selected a pair of wines and sake for the guests!
This time, what stood out particularly was the combination of salmon that felt like autumn and the sauce for crabs. The way these ingredients were paired was truly outstanding.
Both the main counter and private rooms are extremely difficult to choose!
Please choose your meal plan.
■: Picking
□: Handover
■ Tuna Naked Green Onions
■ Edoan Kamasu Kombu Name, Yashi Kiku
■鲣鱼沙拉风
■ Grilled Squid Steamed
■Chiba Steamed Clams
■ Aomori Iwamozuku
□Haruko
□White Squid
□ 天草コハダ
□ Aomori Omae Akami
□ Aomori Omae Tōro
□ Aomori Omai Daibu Toro
□鰯
□ Wool crab with liver sauce and yolk
□いくら
□ Otsu Akaun Dan
□Chiba Kuro Mutsu
□Kushi
□トロタク
■フィッツユウジュ
□Jade, Agave Syrup
◆If this serves as a reference, I would be very grateful if you could save it.◆
_________________
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Twitter: 66shuki
TikTok: 66shuki
_________________
【チェックポイント】
■フレンチ出身で鮨職人へ転身した王道のスタイルながら、独創的なアプローチと、都内でも指折りの素晴らしいピンネタを楽しめる。
■ The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーホールで数少ないおすすめの寿司
Even Shibuya, once known as a region of the unopened gourmets, has seen a rise in delicious restaurants. Among them, Sushi Ajiyuuta has become extremely popular recently.
Located on Orchard Road in Udagawa Town, just 10 minutes walk from Shibuya Station. Open since one year ago.
The exterior is located on the first basement floor of a building. When you descend using the elevator and open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a beautiful and sophisticated space with a dark, calm atmosphere. There are eight tables made of teak wood, creating a stylish and elegant layout. Not only on the front side, but there’s also a hidden door on the back side. This location is perfect for those who want to use it in a discreet manner.
General Hiroda Hiroki started his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, which is a unique career path for him.
Until now, it was a shari made with red vinegar. But this time, in order to make better use of the ingredients we’ve purchased, we have switched to using white vinegar for a white shari!
To constantly evolve, Ashida-san is unwilling to tolerate any changes. Her mindset and her feelings towards sushi are truly remarkable.
It doesn’t involve a strange or unconventional approach; instead, it is used in a way that truly complements the ingredients of the pina. As a result, there is no discomfort, and one can enjoy a unique and delicious sushi.
The wine was enjoyed by tasting the carefully selected wines by a sommelier, along with a pairing of sake.
This time, what stood out particularly was
□New Cuttlefish
Just as it is, it remains soft and delicious. I added a little of the child-sized black eel to make it more appealing. Then, I placed kombu between the fresh eel.
Both are very smooth in taste, and they complement each other perfectly!
□ Kinmoku Taidori Sashimi
It seems that the sashimi of fatty yellow cod in Choshi, with its rich flavor, is available as a limited-time offer for private orders only.
This dish allows us to fully appreciate the deliciousness of the scallop skin. The scallop is grilled right in front of our eyes, allowing us to enjoy both its aroma and taste. It was truly a delightful experience.
□車海老
60グラムの特大サイズの握り。
The amount of miso that comes with such a large shrimp, along with the sweetness of the meat itself, is simply outstanding.
Every time I go there, the food becomes more delicious!
ご希望のコース
■: Picking
□: Handa
■三重県あら
■Katsura Kuro-Mutsu
■Chiba Oharu Black Abalone
■ Kisei-Namura bonito, grilled wakame soy sauce, mountain taro
■ 에도전태도어
■Shioboku Peninsula Rock Muzuku
□Haruko
□New Cormorant, Red Tail
□ 鰯肝醤油
□ Hokkaido Ipuppi Bay Chuo Toro
□ Hokkaido Fumarole Bay Red Meats
□ Oita Salt Water Red Cloud Dan
□いくら
□Choshi Golden Thresher Stick Sushi
□天然車海老
□Nagasaki Tama Hiki
□ Cloud-Dan Marinated Tuna Roll
□玉
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【チェックポイント】
■ From a French restaurant to a sushi chef, a traditional yet innovative approach, and some of the best pina nut treats in Tokyo.
■ The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーズ谷で数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with delicious food, has seen a rise in delicious restaurants. Among them, Sushi Azuyutani has become extremely popular recently.
Located on Orchard Road in Udawaka-cho, about a 10-minute walk from Shibuya Station. It opened a year ago.
The exterior is located on the first basement floor of a building. When you descend using the elevator and open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a beautiful and sophisticated design, featuring eight tables made of teak wood arranged in a calm black space. Not only does it have a front section, but there's also a hidden door on the back side, making it ideal for those who wish to use it in a discreet manner.
General Akutada Hiroki began his career as a French chef at the age of 19. Later, he transitioned to becoming a sushi chef, which is a rather unusual career path for him.
Until now, it was red vinegar shari, but this time, in order to make better use of the ingredients we’ve purchased, we have switched to white vinegar white shari!
To constantly evolve, Aruzuda-san is willing to make changes without hesitation. Her mindset and her feelings towards sushi are truly remarkable.
It's not a bizarre way of using ingredients; instead, it's carefully combined with the materials used for pina colada. As a result, there's no discomfort, and one can enjoy a unique sushi that is both delicious and original.
Normally, I choose wines carefully selected by sommeliers, along with Japanese sake pairings. But this time, I ordered a tea pairing.
This time, it was another scene of sheer excitement during the "Pine Neta Festival." The condition of the kama was particularly poor at first, but it has improved significantly. We were able to obtain excellent kamas from Weken, allowing us to enjoy two types of kama sushi!
Every time I go there, it becomes more and more delicious!
Custom Menu
■: Picking
□: Hands-on
■三重県アラ
■White Sweet Tuna
■Chiba Oharu Black Abalone
■ Kisamuna Bonito, seaweed soy sauce
■Tsuke Kuro Mutsyaki Shabu
■Shioboku Peninsula Rocky Mountain
□Haruko
□愛知本ミル貝
□ Provocative Oyaki, Yushi Salt Water Dangni
□ Hakkō Shibayaki
□ Hokkaido Hōyōwan Sashimi
□ Aomori Matsune Sashimi
□いくら
□Car Crayfish
□Kushi
□ Egg custard, agave syrup
◆If this is helpful for reference, I would be very grateful if you could save it.◆
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【チェックポイント】
■ From a French restaurant to a sushi chef, this is a traditional yet innovative approach, offering some of the best pina nut treats in Tokyo.
■The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーズ谷で数少ないおすすめの寿司
Even Shibuya, once known as a region of the uninitiated gourmets, has seen a rise in delicious restaurants. Among them, Sushi Azuyutani has become extremely popular recently.
Located on Orchard Road in Udawachi Town, just 10 minutes walk from Shibuya Station. Open since one year ago.
The exterior is located on the ground floor of a building. You can descend using the elevator, and when you open the door, you will be greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a serene space in black color, with eight tables made of teak wood. The decor is beautiful, elegant, and sophisticated. Not only does it have a front section, but there's also a hidden door on the back side. This makes it an ideal location for those who wish to use it discreetly.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, a unique career path.
This sushi menu truly captures the essence of traditional Edo-style sushi. The sushi is made with two types of rice and French Garand salt. Additionally, the menu incorporates techniques from past experiences to create a unique dining experience.
It's not a bizarre way of using ingredients; instead, it's carefully combined with the materials used for pina colada. As a result, there's no discomfort, and one can enjoy a unique and delicious sushi.
Normally, I choose wines carefully selected by a sommelier, along with Japanese sake for a pairing. But this time, I ordered a tea pairing.
This time, it was another scene of "pink accessory frenzy," and the surprises were truly remarkable. However, two types of kumamon stood out from the rest.
The special edition from that day in Toyzo: only one piece was available, a red-colored "Kishijima Fecal Cloud Gan."
At the top table, I was able to enjoy two types of clouded land: the Hokkaido Yoshikou Ziyun Dan and another type of clouded land with an extremely luxurious level.
■Chiba Ohara Black Abalone
Without using any seasonings, one can fully appreciate the natural sweetness of the scallop itself. It is served together with its firm and juicy flesh, as well as its delicious liver, which has been boiled in salt water.
■White sweet salmon grilled
This is a deliciously flavorful grilled dish with a truly memorable taste.
■三重鰹、海苔醤油
The bonito fillet, with its rich flavor and aroma, is paired with seaweed soy sauce.
□ Keiho Himeji
With the texture of tru-tru-lun, when you put it in your mouth, the melted fat is simply outstanding. It's the best katsu.
□ Keiho Chū Toro
It has a pleasant aroma, and the balance of fat content is also excellent.
■ Aomori Iwamuzuku
Aoki no Iwazu, characterized by its crisp texture.
■ Lobster broth, Akita green vegetables, Yūshi salt water horse manure agaric
Small-sized wakame vegetables, topped with a delicate broth from abalone, and rich koiku from Yuzumi’s sea salt abalone.
■目線
This dish is rich in fat, offering a delicious taste that allows you to enjoy both its texture and flavor.
□コハダ
A Kaha-da that offers a clear taste after blood has been removed and left to rest for two days is also highly completed.
□Haruko
The texture is soft; when chewed, the delicious flavor spreads throughout the mouth. It's simply outstanding.
□鰯
This is a tuna dish that is also very flavorful due to its rich fat content. The precise temperature control ensures that the aroma remains strong when it enters the mouth, and the fat melts slowly, thanks to a well-thought-out design.
□ Akari Shidai Hōuden Dan
This is a segment from restaurant review number 507/668. Translate only this segment and keep the wording natural.
Source text:
A very special product from Toyoza, where only one piece was available. This pina neta features a sweet taste and rich texture, perfectly matched with the aroma of seaweed. It’s a top-quality clouded salmon.
□ Hokkaido Yoshio Kiyuko Dan, Kuchikomi Kuro
The first dish is Yoshio Kusunodan. A combination of luxury and even more luxury—the throat-blackened meat is paired with kusunodan as a sauce, creating an optimal balance.
□Mumei Ika
By roasting while preserving the sticky texture, this Momon Eto can be enjoyed with a rich aroma and sweetness.
□ Tsubaki’s Large Roll
Speaking of Ajiu Tani, it's a thick roll filled with salmon. The red meat balances the overall taste, making it delicious.
□ 玉子焼きアガベシロップ
A premium pudding with shrimp, infused with a fragrant aroma. Combined with agave syrup.
Every time I go there, the food becomes more and more delicious!
Customized Course
■: Picking
□: Handa
■Chiba Ohara Black Abalone
■White sweet tuna grilled shabu
■Triple bonito, seaweed soy sauce
□ Keiho Himeji
□ Keiho Chū Toro
■ Aomori Iwamuzuku
■ Lobster broth, Akita okra, Yūshi salt water horse manure and dungeness crab
■ 눈길
□コハダ
□ハルコ
□鰯
□ Akari Shidai Kojiri Udan
□ Hokkaido Yoshikou Ziyun Dan, throat black
□Mumei Ika
□ Tsubaki’s Large Roll
■Miso Soup with Eggplant and Black Mushi
□ Egg custard, agave syrup
◆If it can be of any help, I would be grateful if you could save it.◆
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【チェックポイント】
■ From a French restaurant critic to a sushi chef, a traditional yet innovative approach to cooking is enjoyed.
■ The sommelier’s carefully selected Japanese sake + wine pairings are outstanding.
■シティーホールズで数少ないおすすめの寿司
Even Shibuya, once known as a region where gourmets were unfamiliar with good food, has seen a rise in delicious restaurants. One of the new and excellent places I discovered is Sashimi Azuyuta.
Located on Orchard Road in Udawaka-cho, just 10 minutes away from Shibuya Station. It opened a year ago.
The exterior is located on the first basement floor of a building. As you descend using the elevator and open the door, a black, sophisticated interior awaits you, accompanied by a sign that reads “Ajiyu” and “Tane”.
The interior is a serene space in black color, with eight tables made of teak wood that create a beautiful and sophisticated atmosphere. Not only does it have a front section, but there’s also a hidden door on the back side. This makes it an ideal location for those who wish to use it discreetly.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, a unique career path for him.
This restaurant offers a sushi course that fully captures the essence of traditional Edo-style sushi. In addition, French Grain de Sel is used for the sushi rice, and the approach combines past experiences to create a unique dining experience.
It's not a bizarre way of using ingredients; instead, it's carefully crafted to complement the ingredients of the pina. As a result, there's no discomfort, and one can enjoy a unique and delicious sushi.
The highlight of the Ajiu Tan’s menu is the high quality of the sake and wine pairings carefully selected by the sommelier.
The pairing of ingredients, which can be flexibly combined according to the temperature, aroma, and intensity of the taste, was personally quite impressive!
Japanese sake combined with a wine pairing costs 11,000 yen. They can produce quite a large amount of wine, so the satisfaction is high.
Because it was delicious, I decided to visit for dinner, and soon after, also for lunch!
From noon onwards, delicious sushi is simply unforgettable.
Especially on this day, the Daisen’s raw ganoderma from the top rack had an intensely rich and satisfying umami flavor—simply delicious!
This restaurant offers an impressive selection of sushi, with so much tuna that it seems there's no limit to how much can be served.
The amount was sufficient, and it was a highly satisfying lunch.
Another sushi restaurant we want to visit has opened in Shibuya!
Please choose your meal plan.
■: Picking
□: Handover
■Steamed Sea Trout in Sake, Aosanori
□Red Meat
□チュウトロ
□大トロ
□マグロ漬け、叩いたトロ
■ Tang Mo
□喉黒
□ Black Moss Kombu Seatake
□ Red Oyster
□一番札雲丹
□鰯
□White Lobster
□Kushi
□鲣鱼卷
■まめ汁
□玉
◆If it can be of any help, I would be grateful if you could save it.◆
_________________
Instagram: 66shuki
Twitter: 66shuki
TikTok : 66shuki
_________________
【チェックポイント】
■ From a French restaurant critic to a sushi chef, a traditional yet innovative approach to cooking is enjoyed.
■ The sommelier’s carefully selected Japanese sake + wine pairing is outstanding.
■シティーホールで数少ないおすすめの寿司
Even Shibuya, once known as a region of unappetizing cuisine, has seen a surge in the number of delicious restaurants. One of the new and excellent places I discovered is Sashiyu Ajiyutai.
Located on Orchard Road in Udawaka-cho, about a 10-minute walk from Shibuya Station. It opened a year ago.
The exterior is located on the first basement floor of a building. When you descend using the elevator and open the door, you are greeted by a black, sophisticated interior with a sign that reads “Ajiyu” and “Tane”.
The interior is a beautiful and sophisticated design, featuring eight tables made of teak wood arranged in a calm black space. Not only does it have a front section, but there's also a hidden door on the back side, making it ideal for those who wish to use it discreetly.
General Hiroda Hiroki began his career as a French chef at the age of 19. Later, he transitioned to being a sushi chef, a unique career path for him.
This restaurant offers a sushi course that fully captures the essence of traditional Edo-style sushi. In addition, French Garand salt is used for the shari, and the approach combines past experiences to create a unique dining experience.
It's not a bizarre way of using ingredients; instead, it's designed to perfectly complement the ingredients used for pina nut dishes. As a result, there's no discomfort, and one can enjoy a unique sushi that is both delicious and original.
The highlight of the Ajyuya Course is the high quality of the Japanese sake and wine pairings, carefully selected by the sommelier.
The pairing of ingredients, which can be flexibly combined according to the temperature, aroma, and intensity of the taste, was personally quite impressive!
Japanese sake combined with a wine pairing costs 11,000 yen. They can produce quite a large amount of the drink, so the satisfaction is high.
■ Bird shellfish, pufferfish white meat, and ponzu sauce
The temperature wasn’t that cold, and the aroma of bird shells was clearly present. In terms of how to enjoy it, I paired it with ponto-asa sauce for pufferfish and whitefish, combined with Japanese vinegar. This combination allowed me to fully appreciate both the aroma and the rich flavor.
■メジマグロ
A wine that combines the aroma of straw and the rich taste of large-sized fish, making it an unforgettable experience.
□ 황흑과 자운단
A choppy that simply uses salt to bring out the juicy flavor and rich umami of kombu.
■ Steamed Swordfish, Clam Crevettes
The marinated swordfish is outstandingly delicious, with rich fat and a juicy taste. The seasonal freshwater shrimp and ostrich fish are also ready to be served.
□メジマグロ大トロ
The texture is excellent, and the melting sensation of the fat is also great. It's really delicious.
□Yamaguchi Senzaki Ashihoko
Aroma-rich and flavorful sashimi of Yama Kōzan’s salmon.
□ Frosted Marinated Dishes
A touch that glides smoothly, with an excellent layer of fat on the surface.
□砂ずり大トロ
The aroma of fat is particularly prominent in this sand-roasted dish, which also has a high quality. The procurement of ingredients is truly remarkable.
■ Aomori Muzuku
The texture is solid, leaving the mouth feeling refreshed.
■Chinese Oyster Cured in Shaoxing Wine
Next, raw jellyfish squid are marinated in Zhenxing wine to fully appreciate its rich flavor.
□ Anzen Iburi Gakkō Maki
This is a Japanese sake that has been well-crafted. Its rich flavor and texture are outstanding, and it was one of my favorite items of the day.
□ Aji Katsu
This is a beautiful salmon dish, carefully prepared to extract the flavor with the aroma of fresh fish.
□ White Sea Dried Kelp
The temperature is relatively low. When you put it in your mouth, you first feel a sweet taste, and gradually, the delicious flavor of the eggplant becomes apparent. Served simply with salt.
□ Black Mukut Kombu Set
A black mots with a savory taste, accompanied by a fresh and cohesive flavor.
□ White Seaweed Rolls
Rich white mushrooms are paired with crispy seaweed.
□Kushi
The high-quality yuzuko prepared by Mr.ウェケン is truly outstanding, with both rich fat and delicious umami.
□玉
The taste is rich, reminiscent of a creamy pudding, and it complements agave syrup perfectly.
Another sushi restaurant we would like to visit has opened in Shibuya!
ご注文ください
■: Picking
□: Hands-on
■ Bird shellfish, pufferfish white meat, and ponzu sauce
■メジマグロ
□ 황흑과 자운단
Salt
■ Steamed Swordfish, Clam Crevettes
□メジマグロ大トロ
The texture is excellent, and the melting sensation of the fat is also good.
□Yamaguchi Senzaki Ashihibi
□ Frosted Pickled
□砂ずり大トロ
The aroma of fat is very pleasant.
■青森もずく
Texture solid
■Chinese Oyster Canned in Shaoxing Wine
□ Anzen Iburi Gakkō Maki
□ Aji with vinegar, fragrant and delicious
□ White Sea Dried Kelp Meal
Temperature is kept low, and seasoned with salt
□ Black Mukut Kombu
□ White Seaweed Rolls
□Kushi
■まめしょ
□Jade, Agave syrup
◆If it can be of any help, I would be grateful if you could save it.◆
_________________
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