Roppongi : Delightful sushi course at Sushi Yu (鮨由う)

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1 year anniversary sushi restaurant.

Sushi Yu is a sushi restaurant that I had wanted to visit for about six months.
One year in sharp have passed since they started their business in Roppongi area.

What do you imagine about Roppongi ?
Gorgeous ? Crowded ?

Sushi Yu is located in such a calm area. It’s the center of Roppongi. But they are along the back of street. Once you are into back alley, Roppongi is calm.

Light, Sushi Yu (Roppongi)

Basically they prepare 15000 yen course having tsumami and sushi only.
They accept reservation / from 6 p.m., from 8:45 p.m.
You should reserve in advance because seats are always full with reservation.
They won Michelin Single Star this year. So, I think it become harder and harder to reserve.

Entrance, Sushi Yu (Roppongi)

There’re two men inside the counter table. A man close to the entrance is the manager.
Which is better? No. They are equal in their skill of sushi 🙂

There’re drinks menu, but some Japanese sake was out of stock. And there were some Japanese sake that wasn’t on the menu. So, I got the chef’s recommendation.

My first drink was it.
Hakurakusei (伯楽星)

Hakurakusei, Sushi Yu (Roppongi)

At first, Mineoka dofu was served.
Mineoka dofu have “dofu (=tofu)” in its name, but it’s not real tofu.
It have milk instead of soy. In addition this Mineoka Dofu have corn and cheese.

Mineoka dofu, Sushi Yu (Roppongi)

And then, flat fish (Hirame) was served in cooked Japanese sake.

Flat Fish, Sushi Yu (Roppongi)

The chef said to us that putting seaweed into the sake is good.
We did so. We agreed with him 🙂

Laver, Sushi Yu (Roppongi)

Oyster with ponzu. Excluded in the course. The chef recommended it, so we added.
It was large and tasted great.

Oyster, Sushi Yu (Roppongi)

Whelk (Iso-Tsubugai). I couldn’t pick its innards up 🙁
But its meat was enough good.

Whelk, Sushi Yu (Roppongi)

Kobakogani (Female snow crab)
Its eggs outside and vinegar mixed well and put on the crab meat. This is my favorite crab that can be eaten during November-December only. I was glad to eat it at my longing sushi restaurant 🙂

Kobakogani, Sushi Yu (Roppongi)

Chawanmushi having clam.

Chawanmushi, Sushi Yu (Roppongi)

Grilled Cutlass Fish (Tachiuo)
Fatty cutlass fish. Not only its meat but also its skin was good.

Cutlass fish, Sushi Yu (Roppongi)

Young tuna (Mejimaguro).
It was baked in a straw. Its skin have the smell of straw. It went with soy sauce with mustard.

Mejimaguro, Sushi Yu (Roppongi)

Soy sauce with mustard for mejimaguro, Sushi Yu (Roppongi)

Gari was served. I thought it’s the sign of sushi time.

Gari, Sushi Yu (Roppongi)

But it wasn’t the time yet.
The chef mixed something well in the bowl.
And then it was served.
Pudding roll (Purin maki)
Vinegared rice and monkfish liver. It is mixed well like risotto.
I couldn’t imagine the taste before eating, but unexpectedly it tasted light and tasty ! And their seaweed is good.

Purin-maki, Sushi Yu (Roppongi)

Deep fried Chlorophthalmus borealis(Mehikari)
It was seasoned well. It went with Japanese sake well :p

Mehikari, Sushi Yu (Roppongi)

So… I added drink. Supuraito (すぷらいと).

Supuraito, Sushi Yu (Roppongi)

Soft roe (Shirako) with ponzu. Excluded in the course. It’s my delight, too. And it’s the taste of Winter.

Soft roe, Sushi Yu (Roppongi)

And finally, sushi was prepared ! Sushi time !

Ogawachelin, Sushi Yu (Roppongi)

First sushi at Sushi Yu was it.
Young red sea bream (Kasugo)
It was vinegared so lightly.

Young red sea bream, Sushi Yu (Roppongi)

Golden cuttlefish (Sumiika)
Its sharp texture was good !

Sumiika, Sushi Yu (Roppongi)

Horse mackerel (Aji)
Its fat was light. Tasty.

Horse mackerel, Sushi Yu (Roppongi)

Spanish mackerel (Sawara)
Sushi Hashimoto and Sugita always bake Spanish mackerel lightly in a straw. But it’s entirely raw. I like it better than that is baked in a straw. I like it.

Spanish mackerel, Sushi Yu (Roppongi)

Young gizzard shad (Kohada)
Everyone liked it. me, too.

Young gizzard shad, Sushi Yu (Roppongi)

Marinated lean meat of tuna (Akami) in sauce.
The tuna was from Boston. Though it’s the part that don’t have much fat. But it was enough fatty !

Lean meat of tuna, Sushi Yu (Roppongi)

Chu-Toro (中トロ) part of tuna. It was fatty, too ! It was like o-toro !

Toro, Sushi Yu (Roppongi)

Salmon roe. There was rice at the bottom of it. Bigger salmon roe.

Salmon roe, Sushi Yu (Roppongi)

Tamagoyaki having green laver. Beautiful !

tamagoyaki, Sushi Yu (Roppongi)

Two-storied Sea urchin (Uni) 😀
At first, we ate the top. And then the chef put sauce on the bottom. So, we ate it as sushi. Gorgeous.

Sea urchin, Sushi Yu (Roppongi)

Scallop (Hotate)
It’s so sweet ! It’s the natural sweetness of scallop !

Scallop, Sushi Yu (Roppongi)

Conger eel (Anago). It was so soft !

Conger eel, Sushi Yu (Roppongi)

Soup. The course end.

Soup, Sushi Yu (Roppongi)

We asked the chef, “Do you have anything else ?”. He answered about five things that we didn’t eat yet.
Though I wanted to have some, but I didn’t have enough space in stomach.
So, I ordered Kuruma prawn (Kuruma Ebi) only. It’s my delight ! And it was right decision to eat !
This is the best prawn that I haven’t eaten !

Kuruma prawn, Sushi Yu (Roppongi)

About Sushi Yu (鮨由う)

Address / Land Roppongi Bldg B1F, 4-5-11 Roppongi, Minato-ku, Tokyo
Station / Roppongi station (Tokyo metro, Toei subway, JR)
Open / 8 p.m. – 11 p.m.
Closed / Sundays and another national holidays

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