ABOUT HAMAZUSHI


濱寿司のこだわり

  • We proudly use finest ingredients not only from Tsukiji Fish Market but from all over Japan.

    Ingredients

  • Our SAKE list is quite exceptional. Selected by owner chef, we provide famous and finest quality sake which is rare in shop shelf.

    Sake

  • At HAMAZUSHI, we assure you can enjoy amazing and heart moving Japanese gastronomy experience.

    Technique


History

Hamazushi, established in 1993, is a traditional Japanese Sushi restaurant in Akasaka area in Tokyo. The quality of ingredients and traditional way inherited from Edo era are what makes us different. We are proud of hosting customers from all over the world.

店舗情報


MAPAKASAKA-HAMAZUSHI
〒107-0052
1F HANAOKA Bldg.,
3-12-7 Akasaka, Minato-ku, Tokyo
03-3583-0864
>>Large MAP
Access
  • ・ 3min from AKASAKA St. 1a Exit (subway CHIYODA Line)
  • ・ 3min from AKASAKA MITSUKE St. “belle Vie AKASAKA Exit” (subway MARUNOUCHI Line)
  • ・ 3 min from TAMEIKE SANNO St. “AKASAKA Exit” (subway GINZA Line)
  • ※No parking space available.
Business Hour 17:00~AM4:00(L.O.AM3:00)
Closed Open 7 days a week  (※Closed Year end and New Year Holidays and Obon Holidays)
Table / Rooms
  • Counter 10 seats / Table 12 seats
  • Room 6 seats x 2 (12 seats if connected) / 2F Party Room 30 seats / Counter Room 4 seats
Credit Card UFJ, VISA, JCB, Diners, DC, UC, AMEX, Nicos, MasterCard and Saison
おしながき


a la carte, Today’s sets and Recommend Course set

First Recommend Dish, Sashimi set, Sushiset and Miso soup
Drinks included.

濱寿司のこだわり


濱寿司のこだわり

Pickled ginger

5月から10月だけしかお出しできない高知のシンショウガのがり。

江戸時代はがりといえばこの形で、丸のままガリッとかじるからがりだとか。

それ以外の季節は、しょうがの繊維が硬くなってしまうので、刻んでお出ししています。


調味料へのこだわり

素材の味を活かすため、濱寿司では調味料にもこだわっています。

鰹節、みりん、醤油、みそは産地にこだわった最高級品。

そして、お店で手作りした和三盆。さとうきびの煮汁を煮詰め、丁寧に蜜を取り除き、乾燥させます。江戸の食文化を守りたい、それが濱寿司のこだわりなのです。


Top of the quality organic fertilized egg

 


季節のおすすめ
通年のおすすめ

KEGANI, a Hair Crab

Sorry, this entry is only available in 日本語.


Carefully selected sea urchin

Sorry, this entry is only available in 日本語.


Grilled Kinki Channel Rockfish

Sorry, this entry is only available in 日本語.


Tuna

Sorry, this entry is only available in 日本語.


春のおすすめ

Spring Must-Eat

たけのこ
“TAKENOKO” or bamboo shoot

みる貝、北寄貝、そしてこだわりの閖上の赤貝。
Shellfishes called “MIRU-GAI”, “HOKKI-GAI” and “YURIAGE-AKA-GAI”

お魚では、イサキ、鰆(サワラ)、そして鯛が一年中で一番美味しくなります。
“ISAKI” or striped pigfish, “SAWRA” or Spanish mackerel and “TAI” or sea bream


夏のおすすめ

Summer Must-Eat

June – July
6~7月のおすすめ
宮津鳥、穴子、天然鰻
“MIYAZU-DORI” chicken, “ANAGO”, and “UNAGI”

July – August
若鮎、鯵、鱸(スズキ)、鱧(ハモ)、天然鰻、泥鰌、鮑、太刀魚
“WAKA-AYU” or young sweetfish, “AJI” or horse mackerel, “SUZUKI” or Japanese sea bass, “HAMO” or sea eel, “UNAGI” or eel, “DOJO” or loach, and “TACHI-UO” or beltfish


秋のおすすめ

Autumn Must-Eat

September – November
関鯖、関鯵、大羽鰯
“SEKI-AJI” a horse mackerel, “SEKI-SABA” a mackerel and “OBA-IWASHI” a big sardine

September – October
丹波黒豆、丹波松茸、丹波栗
“TAMBA-KUROMAME” a black soybean , “TAMBA-MATSUTKE” a matsutake mashroom , and “TAMBA-KURI” a chestnut

October
伊勢海老、天然車海老
“ISE-EBI” a Japanese spiny lobster and “KURUMA-EBI” a Japanese tiger prawn


冬のおすすめ

Winter Must-Eat

November

“IKURA” salmon roe

November – December

“MAGURO” tuna fish, “BURI” a yellowtail, “AMADAI” a tilefish, “WAKASAGI” a Japanese pond smelt, “SAWARA” a Spanish Mackerel, an Oyster and a Crab.


Longtooth grouper

Sorry, this entry is only available in 日本語.


お客様の声


A guest from overseas

Travelling the world, you want to come back to places offer a supreme experience.
and this is one of the best restaurants on the planet.
Enjoy 🙂 Allex.

From overseas

Thank you for a most remarkable dinner on April 16 and the beautiful tea cup you have offered me.

From Italy

Grazie mille

From Hawaii

Chef Taisho,

What an amazing experience!
Mahalo

From overseas

Chef Taisho,

Omakase menu is truly the best I have ever eaten, It is art and amusement of Palate.

Will be back for many more when in Japan.

From Turkey

Having had our most extraordinary Japanese dinner ever, we leave with the aspiration to reach the level of perfection we witnessed at Hamazushi, in our own profession.
We thank chef Inou for this remarkable experience.

Fom Italy

Sorry, this entry is only available in 日本語.

From France

From France