Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday、Sunday
Restaurant information
Details
| Restaurant name |
Sushi Yamada
|
|---|---|
| Categories | Sushi、Japanese Cuisine、Seafood |
| Phone number (for reservation and inquiry) |
050-5890-3928 |
| Reservation Availability |
Reservations Only |
| Address |
東京都港区西麻布4-2-6 L1stビル B1 |
| Transportation |
Approximately 10 minutes from Hiroo Station on the Hibiya Line Approximately 12 minutes from Nogizaka Station on the Chiyoda Line Approximately 15 minutes from Roppongi Station on the Oedo Line 1 minute walk from Nishiazabu intersection, along Gaien Nishi Dori, diagonally in front of ENEOS Century 21 is located on the 1st floor. It's on the basement floor of the building. 729 meters from Hiro o. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料10%別途頂戴いたします |
Seats/facilities
| Number of seats |
8 Seats （ There are 8 separate private rooms, but for the time being we will only offer counter seats.） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2020.12.25 |
| Phone Number |
03-6805-1578 |
| Remarks |
You can also make reservations and confirm your seat by phone. Please feel free to contact us at 03-6805-1578. |
A hideaway-like sushi restaurant with eight seats at the counter on the basement floor of a building near the Nishi-Azabu intersection.The sushi restaurant is made by a young chef who trained at a Japanese Cuisine in Shinsaibashi, Osaka, and a sushi restaurant that does selection take reservations in Kitashinchi. I asked for a course. To toast, I quenched my thirst with a lemon sour. Since they use lemon gin, the sourness of the lemon is clear and refreshing. The course is a style that alternates between nigiri and snacks. Start with the sole nigiri. Red vinegar sushi with a chewy texture and less salty taste. Expectations are high.Chinese cabbage and thinly fried sea bream and shiitake mushrooms wrapped in Chinese cabbage and lightly fried.A delicate dish served with mustard bean paste and deep-fried burdock. A dish that shines with great work. Bigfin Squid The bigfin squid rests on top of the sushi rice, and the knife is inserted into it extremely finely, making it an absolute masterpiece. White Fish: The beautifully layered whitefish has a slightly warm, hearty flavor that melts in your mouth. The sake goes well with the sweet shrimp. Anyway, this red bean liver sauce is irresistible. The sourness and sweetness of the orange are well balanced. The sticky sweet shrimp is accompanied by rape blossoms and green onions that give you a spring feel. From here on out, we're going to have some sake. Hihichi, Fushimi, Kyoto Akitsu Yamada Nishiki has a beautiful and juicy soft taste like lychee and grapes.In a nice glass, you can enjoy the aroma while enjoying the red meat.Shimmering red meat of tuna.Incidentally, this wonderful plate with nigiri on it is Hagiyaki from Yamaguchi Prefecture. It seems to be the work of Mr. Kyusetsu Miwa, the 13th generation.Next is the medium fatty roe.The small size is just right.charcoal-grilled kueh.The fluffy kueh is lightly grilled with yuzu miso and finished with a hint of yuzu. It stimulates the nasal passages, and the plate that goes with the alcohol is also a nice dish.The mackerel was handed to me.I had to open it for the photo, but it was wrapped in seaweed and handed to me.The greasy mackerel melts in Oyster. Boiled Oyster cooked at a low temperature are plump and moist, and the flavor bursts in your mouth.The super dry Kimoto Junmai Daiginjo made with 100% Niigata's Mazan Miyama Nishiki is dignified, crisp, and delicious. The clear soup stock of seaweed, the strong taste of bamboo shoots that herald the coming of spring, and the crunchy texture of Japanese mackerel, which I like.Small skin, I love the vinegar seasoning.I wasn't very good at it when I was young, but now that I'm older, I like it. It's something that you tend to fall in love with as you grow older. Hokkaido's sea urchin. Even the small, crumbly texture is good for adults. The sweet sea urchin melts in your mouth and disappears with a sweet smile. Fried scallops The fries are topped with sticky Yamagata soup stock containing okra, Japanese yam, and herring roe.Conger eel The conger eel is fluffy and fragrant, and the sweetness of the conger eel fills your mouth. The lees soup was also delicious.The lees soup was full of ingredients such as burdock, carrots, and konjac.The kasujiru had a hearty and relaxing taste.While enjoying the crunch of the sweetly cooked dried gourd and very finely cut cucumber, I added some extra at the end. Another dish I was told was prawns and trotak, so I had the trototak wrapped around it.Dessert The crispy karinto manju had plenty of sweet potato filling inside.The subtle sweetness was so delicious that I wish they would sell it.By the way, the general said... Mr. Kanemitsu is from Kansai, not Mr. Yamada. The restaurant has been renovated and the plates are nice. The drinks were good and I got tipsy and had fun. Thank you for the meal.