【 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
三軒茶屋『鮨 永濱』の大将とは、ただ握りだけでなく、お客様との会話も大切にしている素晴らしい人柄の方です。店内のカウンター席は木の温もりに包まれ、大将のふんわりとした笑顔に自然とリラックスできました。さらに毎朝豊洲市場で目利きをおこない、愛知から直送する米と酢にまでこだわる徹底した職人魂を感じました。料理のひと品ひと品に大将の深い知識と技術が表れており、焼き物のメジマグロや甘鯛の松笠焼きでは備長炭の香ばしさとふくよかな味わいに感動。 また、こだわりの握りはひとつひとつが工夫されており、求肥昆布の使い方や低温調理で甘さを引き出すホタテなど、細やかな心配りが感じられました。特に熟成させたマグロの濃厚ながらも重くない脂の旨みは、一度味わうと忘れられません。いくらの小丼の二種食べ比べや、雲丹とろたくの手巻き、デザートの苺まで、最後の一口まで満足感が続きます。 訪れるたびに大将の料理に寄り添った日本酒も合わせて楽しめるのも魅力。三軒茶屋の隠れた名店として、デートや女子会にぴったりの落ち着いた空間で、何度でも足を運びたくなるお店です。訪問の際は大将との会話もぜひ楽しんでみてください。美味しいお鮨とともに心温まる時間が過ごせること間違いなしです。
