Sushi Imamura // 鮨いまむら

Oh Imamura, you just make my heart jump with joy (๑♡⌓♡๑)

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A month long wait to dine at this sushi bar. BOY was I hyped up for it.

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Was a hassle, but definitely worth it. When its a pain to get to the restaurant, you know its Michelin worthy! (っ˘ڡ˘ς)

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Omakase course was 15,000 yen (137 USD) and it started with 2 types of sashimi, flounder and katsuo.

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Flounder // ヒラメ

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

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Katsuo// 鰹

Grilled red snapper was soft and fluffy, perfect match with barley which gave a crunchy bite to the dish.  

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Red Snapper with barley // 鯛と麦

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 (>□<)ナノダァ

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Squid with Okura // アオリイカとオクラと薬味和え

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!!

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Turtle Chawamushi // スッポンの茶碗蒸し

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.

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Grilled Rosy Seabass // 赤ムツ幽庵焼き

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.

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Squid // アオリイカ
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Botan Ebi // ボタンエビ
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Mackerel // アジ

Was mesmerized by the artwork of the chef. Simply beautiful.

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Red Snapper // 春日子鯛
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Marinated Tuna // 漬け鮪
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Fatty Tuna // 大トロ

Personally, did not like how the chef sliced the Otoro. Was chewy and fishy. Not recommended to those still new to eating sushi.

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Gizzard Shad // 〆小肌
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Cockle // 鳥貝
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Red Bream // 金目鯛
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Kuruma Ebi // 車エビ

There are those that say Bafuni is the best uni..BUT this Murasaki uni was just as good..possibly better?!

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Murasaki Uni // 紫雲丹軍艦巻き

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˘)♥

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Conger Eel // 穴子

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. 

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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

Gochisosama( ´З`)=3

⋇ 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.

Ambiance 4.5/5
Service 4.5/5
Food 4.5/5
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.

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INFORMATION

Sushi Imamura // 鮨 いまむら

Tel. 03-5789-3637
Must make reservation via phone (1 month wait)

Opening Hours
» 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)
<Closed>   Mondays

Address
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 ≛

Access
722m from Shirokanetakanawa station, walk towards Kitasato University.

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