Hyperlocal Tokyo

【Check Point】 ■ The tradition has been passed down for half a century from the first generation, Master Fujimoto Hanzo, who was called the "Sushi God" and "Emperor", to the current fourth generation, Master Yoshizawa Norihiko. ■ They procure top-quality tuna from Ishikishi, a tuna wholesaler. Kiyo-da, a long-established sushi restaurant in Ginza with a half-century tradition. Located near the Ginza Corridor Street, a 5-minute walk from Ginza Station. The exterior is a small brown door entrance on the first floor of the building. The interior is a spacious dining space with a white wood counter and a calm atmosphere, where you can enjoy a relaxing meal after passing through the entrance and the noren (curtain). Kiyo-da is currently run by the fourth generation, Master Yoshizawa Norihiko, who stands behind the counter, but the first generation was Master Fujimoto Hanzo, who was called the "Sushi God" and "Emperor", a long-established sushi restaurant. They procure top-quality tuna from Ishikishi, a tuna wholesaler, with whom they have had a relationship since the beginning, so you can enjoy the deliciousness of tuna, as well as a course menu that features a lot of tuna. They also procure top-quality fish other than tuna, making their procurement one of the best in Tokyo. The rice is also mild with a moderate acidity, and the balance with the toppings was excellent. Appetizers: ■ Nigiri: □ ■ Star Flounder The king of white fish. It has a chewy texture and a rich flavor, so you can eat it as it is without any seasoning. ■ Sanriku Abalone It is boiled in salt and has a good flavor, so you can enjoy it as it is. It is chewy and delicious with a good aroma. ■ Grilled Saado Tuna Cheek It is rich in fat, sweet, and aromatic. The outside is grilled and the inside is rare, and the fat spreads in your mouth when you chew it. ■ Saado Akami (lean tuna), Shimoburi (marbled tuna), Otoro (fatty tuna), Kohada (gizzard shad) Enjoy a luxurious comparison of three types of tuna: the rich flavor of the lean tuna, the texture and fat spread of the marbled tuna, and the texture, fat, and aroma of the fatty tuna. Finish with the refreshing Kohada to cleanse the palate. □ Saado Otoro The best tuna with a great aroma and fat content. □ Saado Chutoro Chutoro with a good texture and a well-balanced fat content. □ Kohada Delicious with a well-seasoned vinegar marinade. □ Saado Akami Rich and flavorful lean tuna. □ True Flounder Chewy and springy texture. □ Saado Snake Belly Incredibly sweet with the best fat content. Delicious. □ Yamaguchi Hagi Red Sea Urchin Sweet and rich red sea urchin served with nori seaweed. □ Kagoshima Black Squid The crispy bite and the chewy texture of the black squid are irresistible. □ Kuruma Prawn Large and sweet Kuruma prawn. □ Horse Mackerel Aromatic horse mackerel. □ Tuna Mix Roll A substantial roll filled with plenty of tuna. Enjoy the rich flavor and fat. □ Tamago (Egg) Fluffy egg roll like a sponge cake. □ Kanpyo Maki (Dried Gourd Roll) Sweet and crunchy dried gourd is also delicious. If you are a sushi lover, you must visit this restaurant! Omakase Course ■ Star Flounder ■ Sanriku Abalone ■ Grilled Saado Tuna Cheek ■ Saado Akami, Shimoburi, Otoro, Kohada □ Saado Otoro □ Saado Chutoro ■ Asari Soup □ Kohada □ Saado Akami □ True Flounder □ Saado Snake Belly □ Yamaguchi Hagi Red Sea Urchin □ Kagoshima Black Squid □ Amakusa Kuruma Prawn □ Horse Mackerel □ Tuna Mix Roll □ Tamago (Egg) □ Kanpyo Maki (Dried Gourd Roll) ■ Cherry, Muscat ◆ Please save this if it is helpful. ◆ _________________ instagram: 66shuki Twitter : 66shuki TikTok : 66shuki _________________

This sushi restaurant was a place I had always dreamed of visiting. I thought I wouldn't have the chance to come here in my lifetime, so just seeing the black bicycle in front of the shop felt like a pilgrimage. The taste was so good that I hate myself for only being able to say "delicious." Everything, from the appetizers to the nigiri, was simply beautiful and elegant. It was a truly precious experience.

My second visit. The meal started with light appetizers like ikura (salmon roe), simmered abalone, and seared beef, followed by a trio of tuna – akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna) – along with kohada (gizzard shad) sashimi. The highlight was the fresh ikura, a rare and exquisite taste you don't find everywhere. Sensing my love for sake, the chef recommended some options beyond the menu. The chef's nigiri was also incredibly delicious. He shared his insights about sourcing the freshest ingredients from the market, which made the flavors even more satisfying. The restaurant and the counter were impeccably clean, creating a comfortable and inviting atmosphere. It's a truly delightful sushi restaurant.

I had lunch there! It's hard to get a reservation, but I was lucky enough to get one and went. It was absolutely delicious. The tuna was especially amazing. The exquisite harmony of aroma and acidity spread throughout my mouth, it was the best. The rare, natural striped jack was also very good. Overall, everything was just delicious. It truly felt like Kiyota. I plan to visit again.

While it may test your vocabulary, everything is delicious. The slightly smaller rice balls are a distinctive feature, and the sushi is served in a unique style, with certain ingredients presented as sashimi first, then as nigiri, and so on, over several courses. This rice is truly exceptional. The counter-only seating and the price tag of around 50,000 yen (excluding drinks), which is higher than other sushi restaurants, are justified by the quality of the experience.