【 The world of artistic sushi woven by a chef and a chef from a famous restaurant with 20 years of career 】

"I had such delicious sushi for the first time"

As much as I thought, I had the No. 1 sushi in the nigiri I met.

It is a series of sushi that repaints memories.

1 minute walk from Azabu-Juban Station,

When you take the elevator to the 7th floor of the building,

A sophisticated adult space spreads quietly beyond the curtain.

That is "Sushi Kensuke," which just opened in October 2025.

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✅ Overwhelming technology created by more than 20 years of experience

Artistic sushi made by General Kensuke Abe, who trained at top-level membership sushi restaurants and Michelin-certified restaurants in Tokyo, with outstanding skills

✅ Sophisticated spatial beauty that sharpens sensitivity

A quiet shop based on black and wood grain, a space beautifully arranged with wave relief and a collection of various vessels

✅ a blissful time created by one rotation a day

It is only open once a day by reservation system.

A luxurious time where you can enjoy conversation and taste carefully

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Trained at three-star restaurants in Ginza and Akasaka.

The skills of General Abe and the head chef from famous restaurants such as "Sushi Fujinaga" shine

You can enjoy sushi of shocking taste.

There are two patterns of private rooms,

Private rooms and table seats at the counter were also prepared.

The course starts from Hassun, full of seasonal colors.

Mozuku vinegar, ginkgo, shimeji mushrooms and white parsley,

Boiled octopus, cold Japanese mackerel with sesame seeds, etc.

Gems that have been carefully finished one by one are lined up.

the person you were with saw this eight sun

it's not about photogenic beauty

Hassun with natural beauty "

It is expressed as,

It truly conveyed the charm of the four seasons of Japan.

What appeared consistently was

160 kg of Toro from Akkeshi, Hokkaido.

By special preparation with 50 kitchen knives,

It is a signboard grip that realized a texture that melts in your mouth.

The general is the first to offer this consistency,

"To customers who come hungry,

I want you to be satisfied with the taste of fat. "

From your consideration.

While there is umami of fat, it is a high-quality consistency

This big Toro is a surprisingly delicious opening.

Nodoguro from Shimonoseki, Nagasaki is made with kelp and finished by roasting.

The thick cut meat is soft and the skin is crispy and fragrant.

The umami of kelp and the aroma of roasting harmonize exquisitely.

Sumiika put a knife on the back and the surface is smooth and smooth.

Although it was elastic and sticky, it was comfortable to pass through the throat smoothly.

Meiji Dai's kelp tightening is,

The scent of kelp spreads gently and leaves an elegant finish.

Followed by red meat zuke and scallop zuke,

And a luxurious dish called Toro Taku Caviar appeared.

Umami of fat and saltiness of fish roe,

It is a taste of bliss that the freshness of perilla has become a trinity.

The tempura bahun sea urchin that the chef finishes in front of you,

The crispy texture of the batter and the creamy sweetness of the sea urchin pop in your mouth.

To be able to taste sea urchin in this way is only possible with technology.

It is a dish to enjoy luxury goods luxuriously.

A handful of horse mackerel is fresh itself.

First of all, it looks beautiful like a sculpture.

I was also fascinated by the fine kitchen knife of Otoro,

The horse mackerel has a bold knife handling line

He is the MVP of the day ✨

When you eat it, the fatty meat is

The more I chewed, the more umami spread and this was also a delicious dish.

The image of the handle of the horse mackerel that I knew so far

It overturned me in a good way.

And medium rare car shrimp.

Even though I was just shocked by the horse mackerel earlier

This shrimp is also very attractive!

Originally, I love shrimp, but

The crisp texture and sweetness are impressive, and it is a gem that can only be tasted here.

Innovative consistency finished with exquisite burning, steeped in shrimp special miso.

According to the general, this miso is doing a good job ✨

I had a chopstick rest with noodles with kikuko soup stock,

Plump and cooked conger eel will appear.

This is also the chef's craftsmanship

"I did it!" and passed to the general.

It was also possible to watch the cooperative play at the counter

I was able to know the background of the overwhelming ability of "Sushi Kensuke."

The melting softness and the sweet taste of the claws are exquisite.

The dessert is matcha flavored shaved ice.

It has a refreshing taste and refreshingly arranges the finish of the course.

It is exactly the concept of the shop

"Sushi restaurant to please important people"

It was the thing.

I want to visit again on a special day!

Thank you for your pleasant customer service, landlady.

"Sushi Kensuke"

✨ OPEN October 1, 2025 ✨

Budget ￥30,000 ～ ￥49,999

Brightman Azabu-Juban Building 7F 1-11-11 Azabu-Juban, Minato-ku, Tokyo

1 minute walk from Azabu-Juban Station

Business days: Monday to Saturday

18: 00-23: 00

Closed on Sundays

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# azabu _ juban # sushi Dinner in Azabu Juban Sushi in Tokyo