[Superb consistent continuous technique that touches the essence of aged Edo-mae sushi in Nishiazabu]
After the big work is done
The reward dinner that went straight as it was
"Sushi Murase" where exceptional technology shines.
The moment you step out of the hustle and bustle of Nishiazabu,
A beautiful U-shaped cypress counter spreads
You can see through the big window from inside the store
Enjoy views of the lush green garden.
The counter is a structure where customers surround the general and the disciple,
It's like showing off traditional performing arts
The overwhelming air feeling and the dignified appearance of the general were impressive.
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✅ General Nobuyuki Murase s uncompromising commitment to aging technology
- Matured Edo-mae sushi that condenses the original taste of the toppings to the utmost, with the skill of the craftsmen cultivated in Yotsuya 'Sushi Takumi'. The concept is "to make a 'top' that matches the rice."
✅ U-shaped cypress counter creates an aesthetic of silence
- Sophisticated space design with natural light coming in from a large window overlooking the courtyard.
Extraordinary luxury to taste at a special seat where you can see the handicrafts of craftsmen up close
✅ 30 small-lot beauty products
It is a flow reminiscent of kaiseki of Japanese cuisine, where the knob and nigiri are developed in an exquisite balance.
A calculated composition that never gets bored until the end
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In the consistency that General Nobuyuki Murase carefully holds,
As if the magic of time called ripening has been applied
The taste spreads in your mouth.
The curtain opened with a cold chawanmushi with plum meat, and it was a series of impressions.
A handful of Kohada offered at the exquisite timing between Shinko and Kohada.
The silver pattern floating on the surface exudes the beauty of a Japanese painting.
Following the clear taste of sake "Kuzuryu" appeared
The combination of sea urchin and sea grapes is truly a gem.
I was filled with the blessings of the sea and caught my breath.
However, the amazing dish continues again!
The next appearance is "Crab Caviar."
The luxurious combination will satisfy both your stomach and your heart.
In the handfuls of beautiful orange gloss Toxilas (salmon),
The sweetness of the fat and the sourness of the vinegared rice harmonize beautifully,
Junmai Ginjo of Wakayama "Kido" made the lingering feeling even deeper.
The great sake pairing sense is also one of Murase's great charms.
From red meat to medium toro,
And the three stages of tuna leading to Otoro,
It is exactly the real pleasure of Edomae sushi.
Originally I love Chutoro,
At Murase-san, the high-quality fat of Otoro
The more I feel like I don't need teeth
It was impressive that it melted in your mouth.
Maximize the individuality of each part
To the height of the technical skills of General Murase and his disciples,
I was amazed again.
Perfect composition without any shortcuts until the last handful of conger eel.
It was a blissful time to finish the night with egg rolls using lavish shiba shrimp.
The restaurant name is not "Sushi,"
Even the correct trade name uses the kanji for "sushi,"
You are using a special kanji with "rice" in between the words "" and "" "in" "for" "". "
Red vinegar is used for aged ones and rice vinegar is used for light ones.
To pay attention to the freshness of the material,
It is important to "make a story that matches the taste of rice."
It is a sushi restaurant highly recommended when you want to taste delicious sushi.
Menu
Beginning with cold chawanmushi (plum meat),
Kissing Kobujime, Shinko, Sea urchin and Sea grapes,
clam soup, crab caviar,
Wakame seaweed and ice plant,
Ikura, sea urchin, abalone trio,
Toxilas, saury, eel,
Hamo, Shinika and its geso,
Negima skewers, sea urchin from Kyushu, sea bass dishes,
Red meat zuke, medium toro, large toro,
Akadashi, conger eel, and egg roll with shiba shrimp.
Magnificent composition of 30 items in total.
🍶 sake
Carefully selected sake such as Hidakami, Kuzuryu, Wakayama "Kido," Saku (ZAKU) pairing with each dish. In particular, Junmai Ginjo of "Kido" was excellent compatibility with autumn seafood, and the charm of the dish was further enhanced.
"Sushi Murase"
✨ OPEN ✨
Google Reviews 4.5 (269)
Tabelog 3.71 (604 items)
The budget:
Night ￥30,000 ～ ￥49,999
Day.
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
Dinner ★ ★ ★ ★ ★
Address:
Active Roppongi 1F, 1-2-3, Minato-ku, Tokyo
Nearest Station:
5 minutes walk from Roppongi Station Exit 2
Business days and hours:
Fire ~ Day
18: 00-23: 00
Closed on Mondays
Dinner in Nishiazabu Nishiazabu Gourmet # roppongi _ gourmet # dinner # roppongi # sushi
『鮓 村瀬』での食体験は、まさに日本の江戸前寿司の熟成技術の真髄を味わう贅沢なひとときです。店内のコの字型の檜カウンターは職人と客が一体となる空間を演出し、一つ一つの寿司がまるで伝統芸能のように緻密な技術で握られています。特に大将の村瀬信行氏は、ネタの熟成に際しては素材ごとに適切な熟成期間と酢飯の使い分けを徹底しており、『シャリに合わせた“上”をつくる』という強いコンセプトが感じ取れました。例えば、脂ののったトキシラズには赤酢のシャリを用い、繊細な味わいのネタには米酢を調整しており、これが味の深みや後味のさわやかさを際立てています。 また、季節の海の恵みを活かしたつまみと握りの30品の構成美は、まさに和食の懐石を思わせる流れで、食べる者を飽きさせません。コハダの握りに表れる銀色の模様はまるで日本画の筆致のようで、視覚的にも楽しめます。さらに、ウニとうみぶどう、かにキャビアなどの豪華な組み合わせは、新旧の江戸前寿司の魅力を融合させた逸品です。日本酒のペアリングも秀逸で、和歌山「紀土」純米吟醸など厳選された銘柄が料理の味をさらに引き立ててくれました。 初めて訪れたときの感動は忘れられません。程よい緊張感のある空間のなか、大将や弟子たちが繰り出す一貫一貫から、熟成という時間の魔法がじんわりと広がり、食の芸術作品に触れているような気持ちになりました。最後の穴子の握りや芝海老入りの玉子焼きによる締めまで、まったく手を抜かない職人の心意気が伝わり、まさに至福の時間でした。 これからも熟成江戸前鮨の魅力を味わいたい人には、『鮓 村瀬』は西麻布でも特におすすめの名店です。予約必須の人気店なので、特別な日のご褒美ディナーにぜひ訪れてみてください。
