[Tokyo, Toyosu Market] Sushidokoro Yamazaki — Omakase, Market Price (¥8,200) [Visited April 2024]

Sushidokoro Yamazaki

Today I am visiting Toyosu Market with my wife.

For some reason, we arrived at around 12:00pm, the height of lunch time, and all the shops were crowded, and some had already closed due to running out of ingredients.

It just so happened that the people in front of me had left, so I was able to enter at the right time without having to wait.Sushi restaurant Yamazaki”.

Sushi restaurant Yamazaki (market front/sushi)

★★★☆☆3.57 ■[3 minutes walk from Ichiba-mae Station] We always have fresh and high quality fish. ■Budget (lunch): ¥3,000 - ¥3,999

tabelog.com

The store is located on the 3rd floor of the administration facility building, and if you follow the directions on the deck of Ichiba-mae Station, you will arrive without much difficulty.

Omakase (Chef's Selection)

I could have ordered each piece individually, but I don't want to worry about it, so I'm going to order it as a course.

There were several courses, but this time I ordered Omakase (Chef's Selection).

The price of Omakase (Chef's Selection) is the current price, but the specific price is posted in the store, so you can order with confidence.

The price on this day was 8,200 yen.

Gari

Since I did not order any snacks, Gari (Sushi Ginger) will be provided.

I got the impression that it was a ready-made item.

1st piece: Shima Aji (Striped Jack)

The texture is smooth and you can feel that the ingredients are fresh.

When I chewed it, I could feel the sticky fat.

The nikiri soy sauce gave the impression that the soup stock was strong.

By the way, soy sauce is applied before serving.

2nd piece: Hotaru Ika (Firefly Squid)

This is Hotaru Ika (Firefly Squid) from Toyama Prefecture.

Hotaru Ika (Firefly Squid) has no fishy smell or other peculiarities, and has a delicious texture and liver.

The vinegared miso was also delicious, and I could feel the sweetness of the shari as I chewed it.

Personally, I would have liked to eat Hotaru Ika (Firefly Squid) more as a snack than as a nigiri.

3rd piece: Katsuo (Bonito)

It is said to be produced in Kagoshima Prefecture.

It had a chewy texture.

4th piece: Akagai (Ark Shell)

Is it a little smaller in size?

It had a nice melon-like aroma and had a good texture.

There was a shell string inside.

5th piece: Nodoguro (Blackthroat Seaperch)

It was grilled and you could really feel the fat.

This was my first time pairing it with yuzu pepper, but it goes well together.

Thanks to the fact that it was seared and the yuzu pepper, it wasn't greasy.

6th piece: Sakura Ebi (Cherry Shrimp)

It is said to be from Suruga Bay.

Sakura Ebi (Cherry Shrimp) itself had a good flavor, but the texture of the shell seemed to be strong.

My impression was that the scent of seaweed and rice was outstanding.

7th piece: Chutoro (Medium-Fatty Tuna)

It is a natural product from Ireland.

As you chew, the flavor and fat come out.

It also goes well with Shari.

8th Piece: Otoro (Fatty Tuna), Raw and Seared

Next up is Otoro (Fatty Tuna), which can be cut in half and served either raw or grilled.

Raw is rich and feels quite fatty.

Personally, I preferred broiling because the extra fat was removed by broiling.

9th piece: Uni (Sea Urchin)

It is said to be from Hokkaido.

You can choose to eat it with salt or gunkan with soy sauce.

This time I chose salt.

I can feel the sweetness of Uni (Sea Urchin), but I also got the impression that it has a bit of alum.

10th piece: Conger eel

Anago (Sea Eel) can also be eaten by cutting one piece in half and adding Tsume and salt.

Anago (Sea Eel) is from Tsushima.

The salt is also sprinkled with yuzu, making it light and removing the greasiness of Anago (Sea Eel).

The claws create a rich look.

Personally, I preferred salt.

We are particular about making sure that the salt is meat side up, and the claws are skin side up.

11th piece: Torotaku Ikura Maki (Tuna, Pickled Radish, and Salmon Roe Roll)

It's delicious, but is it necessary to combine the rotak with the salmon roe? .

Personally, I would have liked to have eaten the trotak and salmon roe separately. .

Torotaku Ikura Maki (Tuna, Pickled Radish, and Salmon Roe Roll) only offers one course, and you will be asked if you would like to order more.

My wife says she's full, but I'm thinking of adding a few more pieces.

bowl

The miso soup contained green lettuce and had a heartwarming taste.

If you have an additional order, you can have the bowl served later, but I had it served at the same time as my wife.

12th piece (additional): Mirugai (Geoduck)

The aroma was amazing the moment I put it in my mouth.

As you chew, the aroma spreads further.

This was the correct addition.

13th piece (addition): Torigai (Cockle)

It had a slightly softer feel.

I could feel the faint scent of the ocean.

14th piece (addition): Tairagai (Pen Shell)

It has a crunchy texture and a sweet taste when chewing.

15th piece (addition): Akami (Lean Tuna)

The meat was soft and I think it went really well with the sourness of the sushi.

Akami (Lean Tuna) was overwhelmingly more delicious than Chutoro (Medium-Fatty Tuna) and Otoro (Fatty Tuna).

Why is this not included in the Omakase (Chef's Selection) course? .

ball

It was a type of ball with a solid density and an old-fashioned feel.

alcohol

I ordered Bin Biru (Bottled Beer) and sake.

Beer has no Nama Biru (Draft Beer), only Bin Biru (Bottled Beer).

I don't think there is any problem here.

Sake is served in small 180ml bottles.

The price depends on the brand, but it was around 1,000 to 1,500 yen.

There was a lineup of famous brands such as Kuzuryu.

checkout

Omakase (Chef's Selection) (for 2 people) + 4 additional pieces + drinks (beer, sake) was about 21,000 yen.

The additional price depends on the ingredients, but I get the impression that it's less than 1,000 yen per piece.

Impressions

As it was market sushi, I felt that the ingredients were fresh.

It's delicious, but the quality varies depending on the ingredients, so overall I felt it was worth the price.

If you want to eat Uni (Sea Urchin) or Otoro (Fatty Tuna), I think it would be cheaper to eat Omakase (Chef's Selection).

Personally, I don't need Uni (Sea Urchin) or Otoro (Fatty Tuna), and I actually prefer Akami (Lean Tuna), so I felt that ordering each item of my choice was the right choice.

However, although there is a list of items that can be ordered inside the store, the prices are not listed.

If you are concerned about budget, I think the course is safer.

Also, if the time is early such as 8:00, 8:30, or 9:00,Online reservation (Tabelog)” is also possible, so if you want to be sure to visit, please make a reservation.