【 Sushi restaurant hidden in the basement of Shibuya, surprisingly conscientious price with good location and luxurious ingredients and delicious food 】
A little away from the hustle and bustle of Shibuya, and down the stairs leading to the basement of the building,
Quiet and dignified air will welcome you.
The 10-seat counter has a warm wooden space.
Here "Sushiinase" is,
Handled by a general who polished his skills at a Michelin store
It is a sushi restaurant very popular with inbound customers.
Located in Shibuya, it's so delicious
There are also high-quality ingredients
I was surprised at the price of 19 items 12,100 yen.
At other stores, it's about double the price
Satisfaction is very high ✨
According to the store,
"Because it is almost full and there are few vacant seats
We re doing great at this price! 🙇♀️✨
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✅ the work of seasonal ingredients and condiments that change with each ingredient selected by the general standing in Toyosu every morning.
Spring cherry salmon is tailored to take advantage of its delicacy,
The taste of the horse mackerel is pushed with a paste of yuzu tachibana and green onions, and the skill of the general consistently resides in the horse mackerel.
✅ Shari is a combination of Fukushima Koshihikari and Ehime Ichiume Vinegar special order red vinegar.
While snuggling up without choosing a story, it has a certain personality.
✅ unique sake carefully selected from all over Japan will further enrich the pairing with nigiri.
The composition of the sake chosen to flow with foam, umami and dry is also completed as one course.
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First, the course started with sparkling sake "Nene."
Fine foam like champagne spreads in the mouth and naturally raises the mood.
The first dish was boiled octopus with salt.
The deep taste of taste gradually blurs,
The attitude of the general who does not add extra seasoning is transmitted.
The following chawanmushi is,
It is covered with crab and seaweed, and the gentle sweetness of white miso is like spring.
Scallops are made fragrant like Isobe-yaki,
The scent of crisp seaweed is also vivid.
Sea bream is purchased from Toyosu, and it is tightened for three days.
The unity of the taste brought by aging,
The moment when the sweet and sour taste of Shari becomes one,
It makes me want to close my eyes.
Speaking of spring, cherry salmon.
This fish, also known as the queen of mountain streams, can be tasted only now.
It was a melting fat ride and rich sweetness.
The lean tuna is tight and the material is tight
The taste is refreshing.
Cetro (Toro on the back) is so beautiful that it glows with the amount of light,
It was a consistency of great satisfaction with luxury that unfolds in the mouth.
Kohada shines with polite work,
The silver skin is beautiful and makes you feel the classical beauty of the Edo period.
Shrimp mayo,
We had homemade mayonnaise and umami taken from shrimp head
When you finish eating shrimp, give me a handful of rice
A playful dish.
This mayonnaise is still in the sushi restaurant
It was delicious with a taste that made me want bread!
Isobe-age of hairtail is freshly fried and
Clear sweetness of Kensaki squid,
Continuing with the richness of the fat of Kinmedai,
The course will flow without getting bored.
The sea urchin of Miyagi,
A vivid color that you can see the height of freshness at a glance,
I take my breath away at the high purity of sweetness.
After taking a breather with the eel scroll,
The finish is the special soup and shijimi ramen made by the general.
The soup with the taste of shellfish soaks into your body.
Tamagoyaki is a brulee made with granulated sugar,
A plump sweetness beneath the crisp surface.
Dessert milk ice cream with coffee paste,
It was carefully concluded until the afterglow.
Japanese sake is
The Black Dragon.
Mutsu Otokoyama
"King Lu 2025."
While moving from dry to delicious,
I received a recommendation to snuggle up to each grip.
🍶 sake
Sparkling Junmai Sake "Nene"
Mt. Mutsu Otoko
Black Dragon
THE OUROKU OLOKU 2025
🍽️ Omakase Course (20-22 dishes)
Boiled octopus with salt
Steamed egg with white miso, hairy crab and seaweed
Grilled scallops
Sea bream freshly aged for 3 days
Lean tuna
Cetro
Kohada
Cherry salmon
Shrimp Mayo Homemade Mayonnaise
Deep-fried hairtail
Kensaki squid
Kinme sea bream
Horse mackerel and green onion paste
Sea urchin in Miyagi
Eel Scroll
Arajiru and Shijimi Ramen
Tamagoyaki
Milk ice cream, coffee paste
"Sushiinase"
✨ OPEN October 1, 2024 ✨
Google Reviews 4.9 (387)
Tabelog 3.51 (199 items)
The budget:
Night ¥12,000 〜 ¥19,999
Lunch ¥12,000 〜 ¥14,999
Recommended Situation
Girls' Association ★ ★ ★ ★ ★
Dating ★ ★ ★ ★ ★
B1F Shibuya 3-15-5 Building, Shibuya-ku, Tokyo
→ 10 minutes walk from Shibuya Station New South Exit
Business days and hours:
Weekdays and Saturdays
17: 30-23: 00
Sunday / Holiday
Lunch 12: 00-14: 00
Night 17: 30-23: 00
私も先日、「すし いなせ」に訪れましたが、その立地や静かな雰囲気にまず驚きました。渋谷の喧騒から離れた地下にありながら温かみのある木を使ったカウンター席が、落ち着きと親近感を感じさせます。 何より豊洲から直送された新鮮かつ旬の魚介類がひと品ごとに丁寧な仕事で提供され、薬味も魚に合わせて変えている点が印象的でした。例えば春の味覚・サクラマスは脂ののりが素晴らしく、柚子橘と葱のペーストが乗ったアジは後味を引き締めていました。大将の豊富な経験とミシュラン経験が伝わる一品です。 シャリにも注目すべきで、福島産コシヒカリに愛媛の一梅酢特注赤酢を使い、ふわっと柔らかくてほどよい酸味が魚や日本酒と見事に調和しています。おまかせコースでは、発泡純米酒「ねね」から始まり、王禄や黒龍など厳選された日本酒が握りそれぞれに寄り添うペアリングが楽しめ、食の余韻がとても豊かでした。 また、エビマヨの自家製マヨネーズにはびっくり。まるでパンが欲しくなるほどのクリーミーさで、鮨屋での新たな体験となりました。締めのあら汁・しじみラーメンや、ブリュレ風玉子焼き、コーヒーペースト添えのミルクアイスといった〆の一品も、しっかりと満足感ある流れを作り上げています。 価格設定も非常に良心的で、渋谷エリアではなかなか見られないコスパの良さです。満席になるほどの人気も納得で、特別な日や大切な方とのデート、女子会としても間違いなくおすすめのお鮨屋さん。一度訪れる価値があることを実感しました。ぜひ早めの予約でこの贅沢な空間と味を体験してみてください。
