Sushinamba
(鮨 なんば)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Hidefumi Namba: Sushi packed with overwhelming skill and passion
Space
A relaxing Japanese atmosphere where you can concentrate on the master's sushi and the taste
Food
Searching for the "temperature" where the relics and the seeds come together and enhance each other
Set menu
Review
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Review 637casesFollower 79PeoplePick-up reviews
店名:#鮨なんば日比谷 場所:日比谷駅徒歩2分 値段:30000〜 握りだけのコース！ 握り以外が入るともう少し値段が上がるみたい！ この日は人生初の1人鮨 人生初のなんば 幸せすごて脳みそ溶けたかと思ったわ、、 いか イカの旨みが爆発 酢強め ひらめ ねっとりもちっと ...Find out more
2023/09 Visitation
1times
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Review 986casesFollower 4,398People4月のなんばさん
4月のなんばさん 【2024年4月のおまかせ】 （つまみ） ★キンキの酒蒸し ★たこの柔らか煮 ★ニタリクジラ ★あん肝、ホタテ ★ふぐの白子しゃり和え ★ホッ...Find out more
2024/04 Visitation
32times
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Review 2,082casesFollower 10,348People雑味のない究極の鮨
食べログGOLDを受賞されてる鮨の名店に初訪問してきました。 なかなか予約の取りにくい困難店です。 本日頂いたのは握りのみのコース。 驚いたのは最初に渡される...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushinamba
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry)・Inquiry |
03-6273-3334 |
| Reservation Availability |
Reservations Only
新規のご予約は予約サイト「食オク」にて承ります。 |
| Address |
東京都千代田区有楽町1-1-2 東京ミッドタウン日比谷 3F |
| Transportation |
94 meters from Hibiya. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private dining rooms |
OK |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables Cigarette smell is not an issue, so smoking is permitted outside the restaurant even while eating and drinking. There is a smoking area within the facility. |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| With children |
No |
| The opening day |
2018.3.29 |
| Remarks |
New reservations can be made through the reservation site "Shokuoku". |
閉じる
ChefHidefumi Namba: Sushi packed with overwhelming skill and passion
Born in 1974, he began his career as a sushi chef at the age of 20, and has been dedicated to sushi ever since, devoting his days to training. At the age of 32, he went independent and opened "Sushi Namba" in Ogikubo. After that, he moved to Asagaya in 2011, and reexamined his own sushi, including the procurement of ingredients and sari, and established a style of strict control over the "temperature" of ingredients and sari. He moved in 2018 to coincide with the completion of Tokyo Midtown Hibiya. His "ultimate" sushi aims to reach even greater heights here.
SpaceA relaxing Japanese atmosphere where you can concentrate on the master's sushi and the taste
The restaurant is located on the third floor of Tokyo Midtown Hibiya. The entrance is free of unnecessary ornamentation, giving it a dignified and simple appearance that does not evoke the glamour of a large-scale commercial facility. The brand new plain wood counter has eight seats with a comfortable sense of spaciousness, and in front of you, Chef Namba serves you a single dish in which the sari and the tane come together with graceful movements. Enjoy conversation with the gentle chef and savor the unique warmth of this restaurant.
Food Searching for the "temperature" where the relics and the seeds come together and enhance each other
The firmness, viscosity, sweetness, saltiness and richness of the sari are carefully considered, while the toppings are carefully cut, sized and thickened. What's even more amazing about the sushi made by Chef Namba is that both the sari and toppings are kept at strict temperature control. The temperature setting is different for each piece served in selection course, with the sari at 38°C and the topping at 25°C for the alfonsino, and the sari at 40°C and the topping at 42°C for the conger eel, resulting in a single answer that brings out the best in each. You'll be sure to be impressed when you taste this ultimate sashimi.
The temperature of the rice sari and the seeds is changed in 1 degree increments. You will be amazed by the insatiable spirit of inquiry that has produced the ultimate in deliciousness.
The menu for the Chef's selection course is filled with a list of sushi toppings. What is noteworthy is that the "temperature" of each sushi sari and topping is also listed. At Sushi Namba, the temper
...ature of the sari and toppings is thoroughly controlled. For example, even though it is the same tuna, "red meat" is served at 36°C for the sari and 21°C for the topping, while "fatty tuna" is served at 40°C for the sari and 23°C for the topping. When you taste the carefully calculated sushi in front of you, you will be touched by the passion and spirit of inquiry of Chef Namba. You will want to experience a brilliant sushi dish that will leave you immersed in a lingering happy aftertaste.