渋谷 鮨らぼ

Went there with Other students from TSA and we all agreed that it was amazing experience, staff was really kind and nice and food too!

January 2020に訪問

I went to this hidden gem in the middle of shibuya with a group of friends. Quality service, only beaten by the quality of the food.

December 2019に訪問

Amazing Edomae sushi omakase restaurant, chef Hironobu Sato is incredible talented and carefully sources his ingredients from the best places in Japan. Went there with my colleagues from Tokyo Sushi Academy and everyone was more then overwhelmed with the whole experience. Highly recommend this place... for the quality of the food as well as the price. Thank you chef Hironobu for taking such a good care of us. And shouldn't forget to mention great sake!

November 2019に訪問

That was the best diner in my life! The best omakase experience! Thank you chef Hironobu Soto and the rest of the crew I will never forget this evening!

November 2019に訪問

Tokyo is a city that’s positively flooded with top top edo mae sushi Omakase restaurants. It’s naturally expected, since Edomae style sushi pretty much grew out of Tokyo and it’s surrounding Bay Area, and there’s no shortage of big name sushi restaurants in this town. Aoyama Sushi Fukue helmed by 1...5-year veteran chef Hironobu Sato is another Su I top end sushi restaurant. You can expect near flawless execution from him at this Shibuya outpost. He’s candid, chatty, speaks fluent English and perfectly honed in his sushi art. I had a fabulous Omakase on a cool autumn evening at this restaurant. The first course was Shizuoka Ishikawa Ko-Imo Baby Taro (steamed). Creamy, steamed just right. Beautiful texture. This was followed by a Hokkaido Hirame sashimi. Aged for 5 days. The aging brought out the sweet creamy fat, excellent with Sudachi and a bit of salt or with shoyu. Next came an Aichi Sawara (Spotted Spanish Mackerel) vinegared roll, with kombu, negi, Goma and Syoga. Excellent. Good texture here. Grilled Anago fillets came next - those were crispy and seasoned just right. Autumn Anago is slightly fattier, and the execution brought out the sweetness of the eel perfectly. I had an Batterazuke Daikon zuke - pickle next. The Battera is a box used to shape Oshizushi (Osaka style sushi). Daikon is pressed In Koji and pickled. Fresh, crunchy and brushed with Yuzu, this was an excellent intermezzo. Next up - Chawamushi with Tako - the octopus was simmered to perfection, and custard not a single second over steamed. I had Sawara sushi next. It was a Kobujime piece of sawara - cured in Kombu. The fish was then Grilled in straw at the skin. This technique is usually associated with Katsuo but with the Sawara, it also brought your the fish’s Amazing smoky flavors. The fish was Tender, and a drop of Sudachi brought out the sweetness and paired well with the smoky notes. Baby scallop gunkan sushi was next . Chef Hiro presses his rice according to the ingredients and in this case, each Negiri was firm enough to hold crunchy texture of baby scallops. Eihime prefecture Kuromutsu sushi came next. This was really impressive. This deep sea fish is naturally oily, but handled perfectly. The quintessential edomae sushi made from Kohad (Kumamoto Pref) was next in line. The measure of a sushi chef is in his Kohada and Chef Hiro didn’t disappoint. The fish was Pickled and salted just right and Aged one day. The sushi Rice was soft pressed and perfect. House made Ikura with Rice came next . The Ikura was harvested from fresh Ginsake (Hokkaido Coho Salmon) Sujiko and salted. Perfectly balanced and prestige. Surume Ika Cooked at 56 c In water and shoyu with Sugar was the next surprise. The squid was delightfully flavorful and tender. The highlight came next - Aomori Oma Hon Maguro Otoro sushi. The cuts were allowed to come to room temperature so that the flavors were enhanced. Oma maguro is legendary and this dish hit all the right spots. Kuruma Ebi Marinated in tomago and shio was the 15th course and it was made competently. A seaweed soup, Egg omelette- with shrimp stock and yamaimo and Cucumber roll/ tuna roll/ Chuutoro roll ended the dinner. It was an exceptional dinner by any measure and Chef Hiro is definitely a name to look out for in the near future.

November 2019に訪問