【 General of personality who wants to meet again. Polite Japanese cuisine and craftsmanship and sushi 】
In the back alley of Sangenjaya, November 8, 2025,
A sushi restaurant was born quietly.
In Omotesando "Sushi Issho," 100 famous restaurant "Sushi Koya"
To "Sushi Nagahama" held by Shin Obata, who has trained.
Friendly and good personality comes through
While talking happily with the general
I had the finest sushi 🍣
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✅ Shin Obata trained at "Sushi Kazumasa" in Omotesando and "Sushi Koya"
A warm space where you can enjoy a soft smile and consideration without tension even for the first time
✅ Purchase at Toyosu market every morning and commitment to rice and vinegar delivered directly from Aichi
Utilizing its own purchasing route, the attitude of a consistent craftsman from material selection to grip resides consistently
✅ polite work shines everywhere
The course of 19,800 yen, such as the aroma of mejimaguro grilled with Bincho charcoal and the Matsukasa-yaki of sweet bream that took time and effort three times, is surprisingly fulfilling
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Omakase course is 19,800 yen.
I think the best thing of the day is that there is no menu
He told me that it was because he wanted to use fish and ingredients.
Beginning with clams and rape blossoms,
It is a flow that continues to Nigiri after 5 excellent dishes.
Next is the mejimaguro grilled with Bincho charcoal.
Using different sizes of 3kg and 11kg,
The skin wearing the fragrance of Bincho charcoal is crispy,
The inside has a melting texture.
Hairtail and udo are served with broad bean puree.
While simple seasoning only soup stock and salt,
Consideration that does not leave weight in the first half is transmitted
The taste and texture were elegant dishes.
Steamed egg with shirako and lily root is refreshing with yuzu ponzu sauce.
If you put a spoon in the pure white beautiful chawanmushi
Due to the rich yolk of the famous Oita Orchid King
You can see the beautiful color and it melts in your mouth.
And the best part was a plate of sweet bream.
Bake at 250 degrees, fried twice,
Further grilling and Matsukasa-yaki, which took the trouble of three times.
When served with puree of new potatoes,
The skin is crisp and the body is plump.
As one of the sea bream lovers, the general seems to be very particular
Just with this one dish, respect for General Obata's technology comes up.
For the nigiri, start with the hirame finished with gyuhi kelp.
Moderately remaining moisture,
The taste of kelp gently wraps the fish.
Sumiika is made with moshio (moromi soy sauce).
As the sweetness spreads as you chew,
It is a delicate work with a fine knife.
Scallops at 48 degrees for 25 minutes,
Finish rare with low temperature cooking,
The sweetness stands out.
It was founded in 1863.
He is from Toyoda, a long-established Japanese restaurant in Nihonbashi.
It is grunt that the skill of the general shines.
Fragrant with nigiri soy sauce and finish with sumi ink.
It's a summer fish, but they say, "Because it's good."
Luckily, it was provided on the day of the visit.
After braiding Kohada
Two or three days later is the best.
The balance of vinegar and plump feeling is exquisite,
From here, I moved to Red Shari.
White shrimp is served with sticky Gyuhi kelp.
Tuna starts with red meat,
Tenmi of rare parts,
And to dry-aged ones.
With a refreshing taste of fresh blood (medium fatty part),
The contrast of the rich melting in the mouth that the fat melts after aging is interesting.
I always prefer chutoro,
I like the feeling of fat that is not heavy at all due to aging
I especially liked the aged tuna on this day ✨
I received two kinds of salmon roe bowls ✨
At first, I had a classic soup stock pickled salmon roe refreshed with yuzu
Next, I enjoyed the rich taste of soft-boiled salmon roe.
This eating comparison is very luxurious,
Half-boiled salmon roe tastes like egg rice at a high-class inn
It was very, very delicious!
And to decorate the end,
Sea urchin wrapped with bahun sea urchin, chutoro, pickled radish and green onion.
Hit the medium toro and mix plenty of sea urchin,
The consistency you will receive by hand is
Satisfaction overflows in the course that is concluded with luxury.
For dessert, strawberry of Beni Cheek.
It was a seasonal fruit and left a pleasant afterglow.
Japanese sake is
I had "Tamai no Namamoto Big Dry" and "Isshiro Suisei Special Junmai Sake."
Snuggle up to the sushi held by the general,
Sake with the umami and sharpness of rice.
You can enjoy with each grip.
I also met a new famous shop of Sangen Chaya that I would like to visit 🌹
"Sushi Nagahama"
✨ OPEN November 8, 2025 ✨
Google Reviews 4.9 (36)
Tabelog 3.10 (20 items)
Night ￥20,000 ～ ￥24,999
Lunch ￥10,000 ～ ￥19,999
Recommended Situation
Dating ★ ★ ★ ★ ★
Girls' Association ★ ★ ★ ★ ★
2-2F Taishido 4-18-15 Magazan Sangenjaya, Setagaya-ku, Tokyo
2 minutes walk from Sangenjaya Station
Business days and hours:
11: 30-15: 00
17: 30-23: 00
Regular holiday Irregular holiday
検索で「大将とは？」が気になって来る方も多いと思うので、私が感じた“鮨 永濱の大将像”も補足します。結論、技術の高さはもちろんですが、こちらのペースをよく見てくれて「緊張させない距離感」がすごく上手でした。初訪問のカウンター鮨って、話しかけていいのか・食べる順番は合ってるのか不安になりがち。でも永濱さんは、ネタの説明が端的で分かりやすく、質問にも気さくに返してくれるので、結果的に“食べることに集中できる”タイプの心地よさがあります。 「鮨 永濱 レビュー」として、これから行く人に役立ちそうなポイントをまとめると、まずはコースの満足度。逸品→握りの流れが丁寧で、備長炭で香ばしく焼いたメジマグロ、三度手間の甘鯛の松笠焼きなど“料理として強い”皿が前半にあるのが印象的でした。握りは求肥昆布で〆たひらめ、包丁の細かさが光るスミイカ、低温調理のホタテなど、食感の変化がきれい。中でもマグロは部位や熟成で表情が変わるので、同じマグロでも飽きずに進みました。 個人的に推したいのが、いくら小丼の2種食べ比べ。出汁漬けのさっぱり感と、半熟いくらの濃厚さがまったく別物で、途中で“味のスイッチ”になる感じ。こういうミニ丼が入るとコースの記憶が一気に強くなります。 予約や訪問時のコツも少し。デート利用ならカウンター中心なので、香水は控えめが安心。お酒を合わせるなら、日本酒を1〜2杯だけでも十分に世界観が変わるのでおすすめです（食事のテンポも崩れにくい）。そして初めての方ほど、分からないことはそのまま聞いた方が楽しめます。大将が“答えやすい空気”を作ってくれるので、結果的に満足度が上がりました。 ※ちなみに「三日月 オルゴール メニュー」「南太田 まぐろ宝」など別ジャンルのワードで迷い込んだ方は、この記事は三軒茶屋の鮨店「鮨 永濱」の訪問記です。目的のお店と違っていたら、店名で再検索すると探しやすいと思います。
