すし処匠

Name: すし処 匠
Address: Tomioka, Koto City, 〒135-0047 Tokyo,Japan, Tokyo, Japan

4.2/5 ★ に基づく 8 レビュー

Contact すし処匠

住所：	Tomioka, Koto City, 〒135-0047 Tokyo,Japan
電話：	📞 +8
Webサイト：	https://ceqy.suppa.jp/
カテゴリ：	寿司屋 ,
街：	Tokyo

Tomioka, Koto City, 〒135-0047 Tokyo,Japan

Best Sushi restaurant in japan

中	中山順司 on Google ★ ★ ★ ★ ★ とてもおいしく、こじんまりした店内が落ち着いて、つい長居したくなります。寒鰤がと本鮪が絶品でした。 It's very delicious and the small interior is calm and you just want to stay longer. The cold yellowtail and the main tuna were excellent.
猫	猫侍 on Google ★ ★ ★ ★ ★ コスパが良く明るい大将が気さくに話してくれる。カウンターおすすめ。ネタも美味い！ A cheerful general with good cost performance speaks openly. Counter recommended. The material is also delicious!
H	Hidenori Tsuji on Google ★ ★ ★ ★ ★ 門仲は寿司屋が少ない。そのなかで、しっかりとしたクオリティで、高くもない。おすすめです Monnaka has few sushi restaurants. Among them, solid quality, not expensive. it's recommended
K	Kaoru on Google ★ ★ ★ ★ ★ とても美味しかったです　クオリティを考えるとぜんぜん高くはないと思います　一人でふらっと行きましたが、接客も問題なく快適に過ごせた記憶があります It was very delicious. I don't think it was very expensive considering the quality. I went there alone, but there was a memory that I could spend comfortably without any problem.
カ	カリラ on Google ★ ★ ★ ★ ★ 夜二人でカウンターが希望だったが奥の半個室(？)に通されました。この場所が良くなかった。作りは後付けっぽくチープで狭く居心地も悪い。カウンターは地元の常連っぽいメンバーが店主と盛り上がりうるさい。おまかせの握りは都度小皿で提供されるが、一人で切り盛りしていたので行ったり来たりとフットワークもテンポも悪くなかなか出てこない。それで2万弱。うーん······。店主の接客事態は良かったので、カウンターなら良いかと再訪を考えているがなかなか踏み出せない。 I was hoping for a counter with two people at night, but I was passed through a semi-private room (?) In the back. This place was not good. It's made like a retrofit, cheap, narrow and uncomfortable. At the counter, local regular members are noisy with the shop owner. The omakase sushi is served in small plates each time, but since I was cutting it by myself, the footwork and tempo were so bad that I couldn't come out easily. That's just under 20,000. Hmm ... The shop owner's customer service was good, so I'm thinking about revisiting if it's a counter, but I'm having a hard time stepping forward.
テ	ティグレ（ティグレ） on Google ★ ★ ★ ★ ★ 【1回目】築地で修行をされたマスターが腕をふるってくれます。クオリティーの高い寿司です。銀座じゃ倍以上取られますね。【２回目】コロナ騒動も冷めやらぬ6月の末に行ってきました。やっぱり美味い！暫くは嵌りそう(^^) [1st time] The master trained in Tsukiji will play his arm. High quality sushi. It's more than doubled in Ginza. [Second time] I went to the end of June when the corona turmoil has not cooled down. After all it is delicious! It seems to fit for a while (^^)
J	JUMBO川村 on Google ★ ★ ★ ★ ★ 小さな店ですが、レベル高く、とても美味しかったです It's a small shop, but the level is high and it was very delicious.
K	Keiko Furuya on Google ★ ★ ★ ★ ★ 雰囲気は町のお寿司屋さんというこじんまり感があります。しかしお寿司は高級寿司屋のそれ。繊細で、やや小ぶり、美しくまとまった可憐なお寿司たちです。これはいい意味で裏切られる。おまかせ10カン＋巻き物コースにしましたが、内容考えたらこれで5,000円切るのちょっとよくわからないです。。。ちょっと珍しく大トロから始まり、どれも美味しい。ネタは小さめでも、どれもしっかり厚みがあり満足感があります。どちらかというと、ねっとりというより、(例え脂が乗っていても)どれもさっぱりいただけます。巻き物は、外の看板の書き方は1種類だと思ったのですが、2種類来て、密かに嬉しい。普段あまりお目にかかれないようなお魚や貝も置いてあるようです。最後10カン目は好きなのを1つ選べるので、迷ってしまいましたが、ヒラメのエンガワがあると聞き、そちらをいただきました。コリコリで美味しかった… 一品料理も結構種類があり、この日は蒸し立てだというあん肝ポン酢をいただきました。お店の中はまさに古き良き町のお寿司屋さんで、大将の温かいおもてなしにほっこりすることができます。常連さんを大切にしていますが、大将も常連さんも、私のような一見客にも気さくに話しかけてくださいます。カウンター席がおすすめです。食べたものメモ: 本マグロ　大トロヒラメ　昆布締めキンメダイ　昆布締め車海老　塩とすだちで赤貝カスゴダイ　昆布締め寒ぶりすじこ醤油漬けコハダのガリ巻き・鉄火巻きあなご　たれヒラメのえんがわ The atmosphere is small like a sushi restaurant in the town. However, sushi is that of a high-class sushi restaurant. Delicate, slightly small, beautifully organized and pretty sushi. This is betrayed in a good way. I chose a 10-can + roll course, but when I think about the contents, I'm not sure how to cut 5,000 yen. .. .. It's a little unusual, starting with a large Toro, and all are delicious. Even if the material is small, they are all thick and satisfying. Rather than being sticky, you can refresh everything (even if it has fat on it). I thought there was only one way to write the signboard on the outside of the roll, but I'm secretly happy to see two. It seems that there are also fish and shellfish that you don't usually see. I was at a loss because I could choose one of the last 10th cans, but when I heard that there was a flatfish porch, I received it. It was crunchy and delicious ... There are quite a few types of single dishes, and I had Ankimo ponzu sauce, which was freshly steamed on that day. Inside the restaurant is a sushi restaurant in a good old town, where you can relax with the warm hospitality of the general. I cherish the regulars, but the general, the regulars, and seemingly guests like me are kind enough to talk to me. Counter seats are recommended. What I ate Note: This tuna large Toro Flounder kelp tightening Kinmedai kelp tightening Prawn with salt and sudachi ark shell Kasgodai kelp tightening Cold yellowtail Pickled in soy sauce Gari roll and iron fire roll of Kohada Conger eel sauce Flounder porch