Finally I visited the new Sushi Yu (鮨由う) in Ginza which relocated from Roppongi ! The restaurant is now situated on the 8th floor of a building near Yabaton.
Though it is located along a major street, the restaurant can be a bit difficult to spot because there isn’t a large sign outside.
Their former location had an L-shaped counter, but the new space features a straight counter with 8 seats. The interior exudes a refined and luxurious atmosphere. At the back of the counter, there’s a kitchen, and the door opens whenever the chefs hand dishes to the head chef.
Additionally, they have two private rooms, each equipped with a counter. These rooms are like standalone sushi restaurants, offering privacy. Both rooms even have their own restroom, allowing guests to enjoy their meals without mingling with others.
The dinner course is priced at 27,500 yen and includes several dishes and sushi. The weekday lunch course costs 15,400 yen. This time, we opted for the dinner course, and I added about five extra items (though I can’t quite recall all of them). For my first drink, I ordered a highball made with Chita whiskey. The coaster provided was made of Kawara tiles. The chef mentioned that it’s quite expensive, but since it doesn’t absorb water, it’s not very practical as a coaster :p
The simmered daikon radish and rape flower dish was a delightful taste of spring.
Next up were two classics: wakame seaweed and Mineoka tofu. Mineoka tofu has a slightly sweet flavor, resembling milk, which I find very enjoyable.
The following dish featured Shimaaji and hirame marinated in boiled Japanese sake.
With that, I decided to order some Japanese sake. I chose Tenbu. If you’re unsure about sake pairings, the staff are happy to recommend options that complement the dishes. I always trust their suggestions!
The octopus was simmered until tender—it was absolutely delicious.
After that, ginger pickles were served, signaling the start of the sushi portion of the meal.
The first sushi was kasugo was served. Sushi Yu always begins with kasugo, and they take pride in its quality. It was as exquisite as ever.
Next was chawanmushi, a savory steamed egg custard topped with a starchy sauce and swordfish tatsutaage (deep-fried swordfish). The combination was both hearty and flavorful.
Unagi. Exceptional.
Sardine, too.
To accompany the sushi, the staff served me Hidakami, a sake specially crafted to pair with fish. Its smooth and balanced taste perfectly complemented the sushi.
Pudding roll.
Minatoku maki. “Minatoku” refers to Minato Ward, where the restaurant used to be located. Despite their move to Ginza, the name remains the same. This roll, made with crab meat, sea urchin, and caviar, changes seasonally depending on the type of crab available. This time, it featured hair crab.
Sweet potato and taranome tempura. A perfectly crispy and delightful dish! The taranome, a sprout from the Aralia plant, has a gentle bitterness that embodies the essence of spring. Such a seasonal treat 🙂
My sake seemed to disappear too quickly, so I moved on to Izumo Fuji. A smooth and refreshing choice that paired beautifully with the meal.
The next dish, though not part of the course, was an indulgence: Sea urchin and shiroebi shrimp. The creamy richness of the uni and the delicate sweetness of the shrimp were simply divine.
Steamed Kue followed, showcasing the delicate flavor and tender texture of this prized fish. It was another highlight of the evening.
Karasumi mochi, an out-of-course delight. Mullet roe sandwiched between soft, chewy mochi—what a perfect pairing for sake!
Boiled clam was served next, its plump and juicy texture a reminder of the sea’s richness.
A progression of tuna followed, starting with lean meat of tuna.
Toro. Fatty part of tuna
Another indulgent treat, globefish milt, arrived.
The chef advised mixing it thoroughly, and indeed, the creamy texture and subtle flavor were utterly satisfying.
Kuruma prawn perfectly cooked, followed as a bright and flavorful interlude.
A second serving of Toro was just as luscious as the first.
Miso soup
For the finale, sea urchin, conger eel (anago), and a sweet tamagoyaki, reminiscent of kasutera, were served in succession.
The meal concluded with Fukumaki, a classic and satisfying roll that left me thoroughly content.
Throughout the evening, the quality of the sushi and the attentive hospitality reminded me why this place remains a favorite. Of course, Mr. Ozaki’s cheerful banter added an extra touch of warmth to the experience. Truly, an evening to remember 🙂
About
Name Sushi Yu (鮨由う)
Open Lunch (weekdays only), Dinner
Reservation Required (Tablecheck, Tabelog)
Credit card Available
URL Facebook
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