Oh Imamura, you just make my heart jump with joy (๑♡⌓♡๑)
A month long wait to dine at this sushi bar. BOY was I hyped up for it.
Was a hassle, but definitely worth it. When its a pain to get to the restaurant, you know its Michelin worthy! (っ˘ڡ˘ς)
Omakase course was 15,000 yen (137 USD) and it started with 2 types of sashimi, flounder and katsuo.
What I found interesting was the katsuo, no fishy after taste. Practically melted in my mouth. Best katsuo I had in my life (๑˃̵ᴗ˂̵)و
Grilled red snapper was soft and fluffy, perfect match with barley which gave a crunchy bite to the dish.
Squid with okura and Japanese spices was a unique experience. Not something I would order but its a dish that spoke true to its root. It was slimy, crunchy…oleaginous! Kinda made me think that the squid was swimming in my mouth （>□<)ﾅﾉﾀﾞｧ
Didn’t think that the first time I try turtle would come in a form of chawamushi?!?!
But BOY was it scrumptious. The egg melted in my mouth and if the chef never told me, I woulda guessed chicken. Very! (*￣▽￣)db(￣▽￣*) Good!!
For snacks, the chef gave us sea cucumber ovaries. Yes, he did. Sounds weird and was chewy, sere and dry.
No photo but let your imagination go wild guys!
Rosy seabass had a nice smoky char taste.
Now for the best part! SUSHI
Famous for its red vinegar sushi rice cooked al dente, unique texture which gave the sushi a coarse texture which I personally felt like it heightened the umami of each sushi.
Was mesmerized by the artwork of the chef. Simply beautiful.
Personally, did not like how the chef sliced the Otoro. Was chewy and fishy. Not recommended to those still new to eating sushi.
There are those that say Bafuni is the best uni..BUT this Murasaki uni was just as good..possibly better?!
Once conger eel is out it means that the omakase has come to an end but no, no, no..the battle just begun! With a stomach that is ready to burst, I was still greedy for more sushi!! ( ˘ ³˘)♥
I ordered as much as I can till I felt like bursting. I went for another round of uni and kuruma shrimp, since I personally believed that was the best.
The night ended sweet, with homemade kinako (soybean flour) ice cream with brown sugar. Mildly sweet, just the way I like it, was too good that I forgot to take a photo Ｏｏ｡｡(￣￢￣*)ぽあぁん
⋇ TLDR ⋇
One Michelin sushi restaurant is a definite place to go! The dinner omakase course goes for 15,000 yen (140 USD not including drinks). The course started with sashimi, where the katsuo was the best I had in my life. The cooked dishes was quite standard with the exception of the squid which was just odd and slimy for my liking. Sushi was simply amazing and on each slices, the chef made incisions that was not only aesthetically appealing but made it a lot easier to eat.
Value for money 4/5
Oishii Rating ❀❀❀❀
P.S. You can always ask for less rice by saying “shoshari onegaishimasu” (less rice please).
Don’t be shy to ask as the chef is very friendly and tried his best to accommodate requests. The lady next to me even told the chef to give her tiny winy rice, her sushi was practically sashimi, but nonetheless the chef gladly fulfilled her wish.
Sushi Imamura // 鮨 いまむら
Must make reservation via phone (1 month wait)
» 18:00 ~ 20:15 1st seating Tuesday – Sunday
» 20:30 ~ 23:00 2nd seating Tuesday – Sunday
» 12:00 ~ 14:00 Saturday – Sunday (Lunch course 5000 ~ 8000 yen)
1F Shirogane Heights, 5-8-13 Shirogane, Minato-ku, Tokyo
≛ 東京都港区白金5-8-13 白金ハイツ 1F ≛
722m from Shirokanetakanawa station, walk towards Kitasato University.