Hachioji, Tokyo, Japan｜鮨 赤酢 あらまさ

The 10,000 yen Omakase course is the best value for money! Very satisfied! It's a proper sushi restaurant that doesn't go around, and I don't think there are many places in Tokyo that offer this kind of quality for 10,000 yen. The grip is firm and won't fall apart. My personal favorite way to hold it is that it falls apart when you put it in your mouth, making it refreshing. We took the prawns out of the tank and ate them however we wanted. It was good that the red vinegar had a good effect on my small skin. All of them were delicious, but I enjoyed the difference between the fatty tuna and the pickled tuna. A super fatty fatty fatty tuna that melts smoothly with excellent marbling. Pickled tuna that allows you to fully enjoy the flavor of tuna. The yuzu scent was also nice. . There was plenty of sashimi, a small bowl of salmon roe, and a bowl of steamed egg custard with seasonal matsutake mushrooms, all of which looked gorgeous and tasted delicious. It's been a long time since I've been to a sushi restaurant that I enjoyed so much for 10,000 yen. I want to go again.

This sushi restaurant is located on the basement floor of a building, about a 5-minute walk from Hachioji Station, and serves Edomae sushi that uses red vinegar. I lived in Hachioji when I was a child, and a childhood friend of mine from that time was changing jobs starting in October, so I came to see him for some sushi as a thank you party. The shop is located in a multi-tenant building, but there is bamboo all the way to the entrance door. It feels like the atmosphere is different here because of the decoration. The inside of the store was large and calm. This time there were two of us so we sat at the counter, but apparently there is also a private room in the back. There are four courses priced from ¥10,000 to ¥25,000, and since this was my first visit, I opted for the 20-course ``Aramasa Course'' for ¥10,000. I think the price of 10,000 yen for 20 items (8 pieces of nigiri) is quite a value. The restaurant is particular about red vinegar, and the owner told me that they use vinegar made using an old-fashioned method called ``Kisaichi Jozo.'' The chef previously honed his skills at a sushi restaurant in the city, and while you might think the sushi is a little loose, his grip is exquisitely balanced and never crumbles until you put it in your mouth. It was a master craftsmanship! The nigiri is very delicious, but what's worth mentioning is that the snacks here were also very delicious. The chef specializes in nigiri, and everything else seems to be made by someone else behind the scenes, but the sashimi and grilled fish were very carefully prepared, and they looked beautiful and I could feel the solid technique behind them! This place also has a wide variety of sake, with a lineup that spans several pages. They also have a selection of rare alcoholic beverages. Even with delicious sushi, snacks, and a few drinks, I was very satisfied with the bill, which came to just over 15,000 yen. The service staff served us at the best timing and were attentive, allowing us to have a great time with a childhood friend we hadn't seen in a long time. thank you very much! Below is the course content for your reference. <Aramasa course ¥11,000> ・Seared bonito, red sea bream, lean tuna ・Botan shrimp pickled in Saikyo ・Kombu with roe ・Sardine fishball soup ・Nigiri: Toro ・Nigiri: Prawn ・Kuruma prawn head (it was finished so crispy that I could eat it whole) ・Grip: Small skin ・Grilled cutlassfish ・Rice bowl with salmon roe and tuna ・Matsutake mushroom and conger eel chawanmushi ・Nigiri: Lean tuna ・Nigiri: carp ・Nigiri: Akagai ・Nigiri: Conger eel ・Torotaku roll ・Iburigakko ・Aosa miso soup ・Shine Muscat

I took this course today. The first basement floor of a building in Hachioji. Is there really a sushi restaurant in a place like this...? When I went down the stairs thinking this, I saw an appearance that I couldn't imagine from the outside. The interior has a calm atmosphere, with a counter and private rooms, perfect for dates or family celebrations. If you really want to drink beer, you can choose Ebisu, but you can also choose from Super Dry or Kirin Ichiban Shibori. Sanma comes out as an appetizer seasonally, and today was my first time having it this year. I love the chewy texture of kelp with roe. Sardine fishball soup was also provided. Actually, here's the thing: I don't like sardine fishballs... However, the fishballs I received here were not boney or grainy, and were something I had never eaten before, and for the first time in my life, I thought they were delicious. I want to eat it again. The nigiri is from medium to fatty. It melts the moment you put it in your mouth...! Shari is red vinegar, which is also the name of the restaurant. The size of the grip is just right, not too big. The shrimp are scooped out of the store's aquarium and can be served boiled or raw, depending on your preference. Today I boiled it lightly and had it half-raw. Soft and delicious! After I had about three pieces of nigiri, it was time for matsutake mushroom chawanmushi. Matsutake mushrooms are also available for the first time this year. And fried eggs. The pudding-like tamagoyaki is like a sweet. Back to the nigiri, pickled red meat, golden sea bream, and red shellfish. Red clams have a good visual appearance and have a crunchy texture that is delicious. Conger eel is served with two types: sauce and salt. At the end, we were served kanpyo rolls, and the final dessert was Shine Muscat, which is also seasonal. I was very satisfied and full. Thank you for the meal.