【 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
三軒茶屋の隠れ家的なお鮨屋さん『鮨 永濱』は、職人技を存分に楽しめる貴重なスポットです。私は何度か訪れていますが、小畑伸大将の握る寿司は、ただ美味しいだけでなく、食材ごとの個性を最大限に引き出す細やかな工夫が随所に感じられます。 例えば、備長炭で焼き上げたメジマグロは、炭の香ばしい香りとトロのとろける食感のコントラストがたまりません。3kgと11kgの異なるサイズを絶妙に使い分けているという話を聞き、素材の良さを大切にする姿勢に納得しました。 また、甘鯛の松笠焼きは三度の手間をかけて焼き上げられており、そのパリッとした皮とふっくらした身の食感が絶妙で、感動を覚えました。旬の食材やその日の一番良い素材を使うため、毎回メニューが変わる点も、訪れる楽しみが増える魅力です。 私が特に気に入ったのは、いくらの食べ比べ。出汁漬けいくらのさっぱりした味わいと、半熟いくらの濃厚な味わいの対比は、まるで高級旅館の贅沢な卵かけご飯を味わうかのようで、忘れがたい体験となりました。 店内は木の温もり感じるカウンター席で、大将の気さくさもあり初めての方でも緊張せずに楽しめる空間です。実際に私も大将とお話しながら至福の時間を過ごしました。 また、この店では日本酒もこだわりがあり、米の旨みを感じられる日本酒「玉井の生もと 大辛口」や「一白水成 特別純米酒」が各握りとの相性抜群で、料理の味を引き立ててくれます。 三軒茶屋駅徒歩2分というアクセスの良さもあって、デートや女子会、特別な日の食事にぴったりの名店です。私自身、落ち着いて美味しいお鮨を愉しみたい時は必ず訪れるお気に入りの場所になりました。 このように、『鮨 永濱』は職人のこだわりと温かな接客が融合した鮨店で、三軒茶屋エリアの新たなグルメスポットとして大いにおすすめできます。訪れる度に新たな発見があり、また足を運びたくなるそんなお店です。
