Sushi Shunsuke
(鮨 しゅん輔)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Shunsuke Takaoka: Taking Namba Sushi Seriously
Food
The unique consistency that can only be achieved here, born from the close association of the relics and the seeds
Space
A relaxing space with a Japanese atmosphere created using Sukiya-style architecture
Review
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Review 3,728casesFollower 10,286PeoplePick-up reviews
しゅんすげー
毎年６回行ってるしゅん輔、今年はちょっと間が空いて３月が初訪問になった。いつも楽しく美味しく、しかも値段も安くもう最高。 ◇はまぐり出汁と鶏肉の茶碗蒸し ◇3日寝かせた真鯛、脱水して湯引きした脂が乗ったメカジキ ◇ 煮だこ ◇白えびの昆布締め、入酒で味付け ◇海苔の佃煮、葉わさびの醤油...Find out more
2024/03 Visitation
26times
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Review 2,493casesFollower 7,584People阿佐ヶ谷の地下に毛鹿鮫を見た、の巻
土曜日の夜です。 阿佐ヶ谷です。 今夜はおよそ三か月ぶり【鮨 しゅん輔】さんにお伺いしました。 朝から歩き続けて、この時点ですでに三万歩。疲れた身体に日本酒が染み...Find out more
2024/05 Visitation
25times
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Review 394casesFollower 1,571People美味しいものは別腹です。2人前、完食 阿佐ヶ谷 鮨しゅん輔
定期訪問先 4月下旬に 予約は2席だったのですが、直前のタイミング でお誘いした方が来られなくなり 私一人に ギリギリまで代打の募集をしたのですが間に合い...Find out more
2024/04 Visitation
12times
Restaurant information
Details
| Restaurant name |
Sushi Shunsuke（Sushi Shunsuke）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
03-3391-3118 |
| Reservation Availability |
Reservations available
【注意事項】キャンセルポリシー：前日100%、当日100% |
| Address |
東京都杉並区阿佐谷南3-44-4 B1F |
| Transportation |
2-3 minutes walk from Asagaya Station ■Exit the south exit, go past the police box and go straight down the narrow road to the end. ■You will see the Smile Hotel on your right, so turn right there. ■Soon there will be a road to the left, so turn left and go straight for about 30m. (There are two roads to the left, so turn at the one closest to you.) ■You will see Sushi Shunsuke on your right. 168 meters from Asagaya. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
12 Seats （ 12 counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2011.6.15 |
| Remarks |
Photography is not permitted inside the restaurant. However, you can take photos of the food with a silent mobile phone or camera. It is not advisable to take multiple photos with a large camera. (Check with the restaurant.) All types of credit cards accepted. |
閉じる
ChefShunsuke Takaoka: Taking Namba Sushi Seriously
Born in Tokyo in 1988, he worked at a fish shop in his teens when he was introduced by an acquaintance to Sushi Namba in Ogikubo in 2007, where he trained as an apprentice. Since then, he has been training at this restaurant. The restaurant moved to Asagaya in 2011, and in March 2018, head chef Hidefumi Namba moved to the Hibiya restaurant, and he was put in charge of the Asagaya branch. After 11 years with the restaurant, the young head chef, who protects the reputation of this famous restaurant, makes sushi that embodies the spirit of Sushi Namba.
Food The unique consistency that can only be achieved here, born from the close association of the relics and the seeds
The distinctive feature of Sushi Namba's nigiri is that the sariri is carefully balanced in terms of hardness, viscosity, sweetness, saltiness, and richness, while the tama is carefully cut, sized, and thick. Both the sariri and the tama are thoroughly temperature-controlled, with each piece served in selection course having a different temperature setting; for example, the sariri is 38°C and the tama is 25°C for the sariri, and for the anago (conger eel), the tama is 40°C and the tama is 42°C, resulting in a solution that brings out the best in each. What you can find here is nigiri that will impress even the most discerning sushi connoisseurs.
SpaceA relaxing space with a Japanese atmosphere created using Sukiya-style architecture
With the stately icehouse as a backdrop, the chefs in the kitchen work briskly. The warm light green walls ease the tension and allow you to relax and enjoy your snacks. There are 12 seats at the counter made of solid red cypress, and you can enjoy the refined conversation and delicate manners of the young chef, Mr. Takaoka, who stands at the kitchen, full of hospitality, as you sip on a drink. This is a space that makes it easy to see why it is so difficult to make a reservation at this restaurant.
The pillar of this famous restaurant, which is difficult to book, is the nigiri that the young chef makes with all his heart. Get drunk on sake and snacks, get drunk on sushi, and be thrilled by the master craftsman's skill.
Located in a residential area of Asagaya, Sushi Namba is famous for being a restaurant where reservations are impossible to get. The young chef at the sushi bar prepares the "ultimate sushi" he inheri
...ted from his master. The temperature of the sushi rice and the ingredients is controlled to within 1 degree Celsius, and thorough quality control is carried out so as not to compromise the time and effort spent on preparation. The sushi that finally emerges from his palm is sure to leave a deep impression on not only your tongue and stomach, but also your memory. A fresh breeze blows through the sushi bar at Sushi Namba, and once you've sat down, you'll want to indulge in some delicious sake and snacks.