[Tokyo, Azabujuban] Sushi Kondo — Lunch Course + Drinks + Extras, Approx. ¥54,000 for Two [Visited August 2025]

Store Information

Tabelog

Sushi Kondo (Azabujuban/Sushi)

★★★☆☆3.57 ■銘店で磨いた技術と、若き感性が紡ぎ出す、ひと口の芸術 ■予算(夜):￥30,000～￥39,999

tabelog.com

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Visit and Queue Information

I made a reservation on Tabelog and visited with my wife for the lunch course.

Dinner is 27,500 yen per person, but lunch is almost half the price at 13,200 yen, making it popular for its value for money.

Lunch is only held on Wednesdays and Saturdays, and Saturday lunch is especially crowded, so we recommend making reservations one month in advance.

Also, although the store is on the third floor, there is no elevator, so it may be a little difficult to visit for people with weak legs.

Ordering and Payment

Lunch course

This time, “Lunch course (13,200 yen)Based on this, I ordered drinks and additional items.

Now, let me introduce you to the menu we received this time.

1st drink: Beer

I asked for a beer for the first time.

I think the drink is a little pricey as it costs 1,650 yen for a small bottle. .

1 item: Hamo roe and hairy crab

Hairy crab from Funka Bay is stuffed with conger roe.

Fresh lotus root and okra are added to it.

Basically, it's the taste of the ingredients, with the sweetness of the hairy crab and the flavor of the seashore in the hamo roe.

Both the lotus root and okra have a nice crunchy texture.

2nd item: Hassun

Clockwise from the left front, it consists of conger conger nanban, new squid geso, simmered white birch shellfish, deep-fried ginkgo nuts, and in the center is mozuku vinegar.

Conger Conger Nanban

While you can feel the flavor of the conger eel, the sweetness and acidity are light and the taste of the ingredients stands out.

New squid geso

It's soft and you can really taste the flavor when you bite into it.

Boiled white shellfish

You can feel the chewy texture and flavor.

Personally, I don't like shellfish liver because it has a strong bitterness and sea-like taste, but I was able to eat it.

Fried ginkgo nuts

The grains are large and the texture is delicious.

The other day ``dinner partyYou can feel the difference from the 150 yen Ginkgo that I had at the restaurant.

[Tokyo, Monzen-nakacho] Tachinomi Banpaiya Monzen-nakacho — Osake Nihai (Two Drinks) + Otsumami Sanpin (Three Snacks), ¥1,110 [Visited August 2025]

店舗情報 店名：立呑み晩杯屋 門前仲町店 営業時間 月～金：15:00～23:00 土・日・祝：13:00～23:00 定休日：なし アクセス：東京メトロ東西線門前仲町駅 1番出口から徒歩2分程度 食べログ Google Map 晩杯屋は都

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The one at the dinner bar was delicious, though. .

Mozuku vinegar

It is thick and has a firm and crunchy texture.

2nd cup: Banrei super dry

It's an assortment of Otsumami (Snacks), so I'll quickly move on to Nihonshu (Sake).

It's as spicy as ordered, and gives a refreshing impression, cutting off the lingering aftertaste of the dish.

Nihonshu (Sake) is said to be served either half a cup in a glass, or one cup in a sake bottle and a choko.

Since there were two of us, we decided to serve one cup in a sake bottle and a choko.

Nihonshu (Sake) also depends on the brand, but a half cup costs about 1,100 to 2,500 yen, so I feel that one cup costs twice that.

Gari

There are two types of gari: celery and fresh ginger.

Celery has a sweet and sour taste, but still has a celery flavor.

Fresh ginger has a spiciness that comes first, followed by sweetness and acidity in the aftertaste.

The celery was especially impressive.

You can also get it as Otsumami (Snacks), which I will try to imitate at home.

The fact that gari has been provided means that the nigiri starts from here.

1st piece: Red sea bream kelp

You can really feel the flavor of the sea bream and the flavor of the kelp.

The sushi rice is made with red vinegar and has a soft and fluffy feel.

2nd piece: Kamasu

Served with salt and sudachi.

You can really feel the fat from being seared.

It has a strong flavor and a long aftertaste.

3rd piece: Autumn sword fish

You can feel the flavor and aroma unique to blue fish, as well as the fat.

It's autumn!

4th piece: Conger conger

The owner is from a Japanese restaurant, so in the summer they serve pike conger as a specialty.

They are blanched before being served and are delivered by hand as they tend to fall apart.

The flesh is fluffy and the skin has a crunchy texture.

At first, you can taste the yuzu and plum meat, but gradually the taste of the hamo becomes more intense and spreads in your mouth.

5th piece: back toro

At the beginning of the nigiri, I was shown today's tuna.

From there, it is served at room temperature with the temperature raised to a certain degree.

The tuna gives the impression of a summery, acidic tuna that has the flavor of fat and sinew.

The intermediate wholesaler is Yuinohana.

3rd cup: Sengoku Sparkler

It's summer sake.

It has a cider-like sweetness and refreshing feel.

6th piece: Bonito

The skin is served seared and you can feel the oil and aroma of the skin.

The flesh is chewy and sticky, with a strong bonito flavor.

7th piece: Small skin

You can feel the acidity and fat from the vinegar finish.

I had the impression that the temperature was a little too cool.

8th piece: How much

The salmon roe is fresh and has a strong taste of dashi stock and a strong grainy texture.

The scent of yuzu was also impressive.

9th piece: Conger eel

It has a fluffy texture.

I was impressed that the Tsume was not sweet but had a strong umami flavor.

10th piece: Fukumaki

These rolls are luxuriously made from leftovers or scraps of the toppings provided today.

The base roll contains things like fried egg and dried gourd, but the taste of the large amount of tuna on top really wins out.

This is a truly luxurious item.

ball

The balls tasted like shrimp, and the sweetness was modest.

Red soup stock

This is a dish that has a strong seafood broth.

Additional 1st piece: Golden sea bream

This concludes the course, and you will be asked if you want to add more.

There were a lot of interesting topics, so I ended up adding a lot. .

It was a dish with amazing fat and aroma.

I think it was one of the best I've eaten in the last few years.

Additional 2nd piece: Shinko

It had a strong acidity and was low in fat, but I could really feel the flavor.

It's seasonal.

I haven't been able to eat it this year, so I'm going to eat it.

Added 3rd piece: New squid

It's quite soft, and when you bite into it, it tastes more like umami than sweetness.

The meat was soft, or rather it was too soft, and I had the impression that it was losing ground to the sushi rice.

This is also a seasonal thing.

I haven't been able to eat it this year, so I'm going to eat it.

Additional 4th piece: Sardine

I love blue fish, so I'll eat it if it's available.

The unique scent of fatty blue fish fills your nose.

Additional 5th piece: Red sea urchin

It has a sweet and sticky taste.

This is also a seasonal thing.

I haven't been able to eat it this year, so I'm going to eat it.

dessert

This is also included in the course, but dessert will be served at the end.

It's a fig sorbet, and it tastes just like a fig.

Although it was a sorbet, it had a creamy feel.

Impressions and Rating

My wife added about 2 kan for one drink, and for the two of us, we had a course + 4 drinks + 7 additional kan for a total of 54,000 yen.

My impression is that the drinks aren't quite expensive, but the extras are solid, so the price is reasonable.

This time I visited for lunch, but in the evening the Otsumami (Snacks) menu will be expanded, and the nigiri toppings will also be more luxurious.

That means I'm worried about it at night too.

The main thing was that the overall taste was delicious.

After all, the specialty conger eel was good.

The specialties change depending on the season, so you'll want to visit each season.

I hope to visit you again.

Summary