(Translated by Google) <Store Features> The chef is Hideshi Namba. Born in 1974. At the age of 20, he started his career as a sushi chef, and since then he has devoted himself to sushi, earnestly devoting himself to his studies. Became independent at the age of 32 and opened "Sushi Namba" in Ogikubo. After moving to Asagaya in 2011, he reassessed his own sushi, including the purchase of seeds and sarire, and established a style of thoroughly managing the "temperature" of the tane and sariri. Moved in 2018 when Tokyo Midtown Hibiya was completed. Consistent, which is called "ultimate", aims for further heights in this area. An item list for the Omakase course, with a list of sushi seeds. Previously, the "temperature" of the reliquary and seed was also recorded, although this is no longer practiced. At "Sushi Namba", the temperature of the reliquary and seeds is thoroughly controlled. For example, even for the same type of tuna, "lean meat" is served at 36 degrees Celsius for raw material and 21 degrees Celsius for seed, and "toro" is served at 40 degrees Celsius for raw material and 23 degrees for seed. When you taste the carefully calculated consistency in front of you, you can't help but be moved by Chef Nanba's passion and spirit of inquiry. I want to experience vivid sushi, immersed in a happy afterglow. <impression> Sushi Namba Hibiya is really art✨ Alcohol is also going ☺️ Ankimo is also the most delicious! Saury has become an expensive fish before I knew it! However, the seasonal saury is surprisingly delicious with a lot of fat on it✨ Hachinohe tuna and Otoro are delicious, of course, but nodoguro, Haruko, and bonito are also divine flavors The sea urchin must be of the highest quality, and the sweetness was wonderful! It seems that there are likes and dislikes for the famous Omuchirashi! I've been to various sushi restaurants, but I was wondering what was the reason why Namba was top class. The nigiri made by adjusting the temperature and size is uniquely delicious (^^) Thank you for the meal, General! We hope to see you again ✨ ~Menu~ Omakase 33,000 yen + drink ikura boiled octopus Boiled Kinki tiger prawn Grilled swordfish with salt monkfish liver sardine roll abalone white fish soup white squid flounder trabecula pike bonito Haruko Spanish mackerel mackerel Nodoguro red meat Chutoro Kohada Otoro purple sea urchin diaper ball (Original) <店舗特徴> 大将は難波英史氏。1974年生まれ。20歳で鮨職人としての道を歩き始め、それから鮨一筋、ひたすら研鑽を積む日々を送る。 32歳で独立し、荻窪に「鮨なんば」を開業。その後2011年に阿佐ヶ谷へ移転すると、種の仕入れや舎利など自らの鮨を見直し、種・舎利の「温度」を徹底管理するというスタイルを確立する。 東京ミッドタウン日比谷完成に合わせて、2018年に移転。“究極”と称される一貫は、この地でさらなる高みを目指す。 鮨の種が書き連ねられた、おまかせコースの品書き表。現在は実施されていないが、以前は舎利と種それぞれの“温度”も記されいた。 「鮨なんば」では、舎利と種の温度を徹底的に管理。例えば、同じ鮪でも「赤身」は舎利36℃・種21℃、「トロ」は舎利40℃・種23℃で提供する。 計算し尽くされた目の前の一貫を口にすれば、大将・難波氏の情熱と探求心に胸を打たれずにはいられないだろう。幸福な余韻に浸る、鮮烈な鮨を体験したい。 <感想> 鮨なんば日比谷さんはほんと芸術です✨ お酒も進みます☺️ あん肝も最高に美味しいとこだけ大胆にカット!いくらも太刀魚もキンキもすごく美味しい 秋刀魚はいつの間にか高いお魚になりましたね！ でもやはり旬の秋刀魚は脂が乗ってて驚く程にうまい✨ 鮪は八戸、大トロが美味しいのはもちろんですが、のどぐろ、春子、鰹あたりも神の味☺️ 雲丹も最高級のものでしょう、甘みも素晴らしかったです！ 名物おむちらしは好き嫌いありそうね！ 色々なお鮨屋さんに行ってますが、なんばさんがトップクラスである所以はどこにあるかと思いながら食べてましたが、やはりそれぞれのネタやお客さんの様子を見ながら、適切なシャリの固さや温度、大きさを調整して造り上げる握りは唯一無二のうまさ(^^) 大将ご馳走様でした！ またよろしくお願いします✨ ~ メニュー ~ おまかせ3.3万円+ドリンク いくら 煮たこ キンキの煮付け 車海老 太刀魚塩焼き あん肝 イワシの巻物 鮑 白身魚の出汁 白烏賊 平目 小柱 秋刀魚 鰹 春子 鰆 鯖 のどぐろ 赤身 中とろ コハダ 大とろ ムラサキウニ おむちらし 玉

(Translated by Google) Do you really know the taste of those who go here? Do you think it makes sense to go to Namba? I wonder if it would be good to have a stamp rally at a store where reservations are difficult. I feel strongly about this difference, but it is difficult for even a sushi chef to discern this difference. In other words, the general's self-satisfaction. And the price will increase probably because of the influence of having two days off a week. Wrinkles rushing to customers. Think again if you need to go. (Original) ここに通う方、本当に味分かっていますか？ なんばに通うことに意味があると思っていませんか？ 予約困難店のスタンプラリーなら良いかと。 こだわりは強く感じるが、この違いは鮨職人でも見極めるのが難しいレベル。つまり大将の自己満足。 そして、週休2日にする影響のせいなのか値上がりします。客に押し寄せる皺寄せ。 行く必要があるのか今一度考えましょう。

(Translated by Google) I stopped by for lunch on my first visit. Outstanding and delicious! ! As far as I know, if it is in Tokyo, it will be selected as TOP3. We were guided to a private room in the back and had a luxurious time with only two groups including us. It was said that lunch was open as a place to gain experience as a disciple, but Mr. Namba always served customers from the beginning to the farewell. I was able to enjoy a deep and passionate time with explanations and explanations for table coordination, drinks, and each item. Every item is so delicious that you can think about it and have a dialogue with yourself. Food is like art! I felt so. Also, even if you don't think about it, you can simply enjoy it because it's delicious. (Original) 初訪問はランチでお邪魔しました。 飛び抜けて美味しい！！ 知る限り都内ならTOP3に選んじゃいます。 奥の個室席へ案内され私達を含め2組だけの贅沢な時を過ごしました。 ランチはお弟子さんの経験を積む場として営業されているとのことでしたが始めからお見送りまで常に難波さんに接客していただきました。 テーブルコーディネートや飲み物、一品ごと一貫ごとに解説や説明してくださって奥深く熱量の高い時間を堪能できました。 どの品も、これはと想うことや自分と対話させられるほど美味しくて食は芸術に通じる！ そう感じました。 また、難しく考えなくても「ぶっ飛んだ」美味しさなのでシンプルに楽しめます。

(Translated by Google) A long-awaited sushi restaurant visit! To be frank, it was too delicious... I mean, it's not good to say it's delicious... Each snack and sushi is a once-in-a-lifetime chance... This is a restaurant that made me want to cherish every bite in front of me, thinking that I might never be able to come across the same combination of toppings and rice again! It's amazing how you combine toppings and rice to maximize the enjoyment of the toppings, rather than being extra flashy... Even the people who eat the sushi feel rude if they don't take sushi seriously. A sushi restaurant you definitely want to eat again! Menu of the day ·Knob Sajima octopus Botan Shrimp Torigai Maizuru from Kyoto Kinki Horse Mackerel from Hamada, Shimane Prefecture Fat 12.4% monkfish liver sardine roll mexicali pottery ·grip squid Magokarei Kesennuma bonito horse mackerel Imabari bonito Oh Daiji Aomori Lean Tuna Summer fatty tuna with a sour taste Kohada Shrimp Oboro Karatsu sea urchin sushi restaurant om flyer (Original) 念願のお鮨屋さん訪問！ はっきり言って美味し過ぎた…ってか美味しいって言葉じゃ片付かない…。 一つ一つのおつまみ、握りが一期一会… ネタにシャリに同じ組み合わせに2度と出会えないかもしれないって思って、目の前のひと口を大切にしたいと思えたお店！ 余計な派手さでなく、ネタとシャリの組み合わせでネタを最大限に楽しむための仕事が凄い… 食べる方も真剣にお鮨に向き合わないと失礼に感じる、握りに込められた技術、気持ちが素晴らしい！ 絶対にまた食べたいお鮨屋さん！ この日のメニュー ・つまみ 佐島の蛸 牡丹海老 鳥貝　京都の舞鶴 キンキ 島根県浜田の鯵　脂質12.4% あん肝 鰯の巻物 メヒカリ焼き物 ・握り イカ まごかれい 気仙沼　かつお 鯵 今治真魚鰹 あら 青森大治　鮪赤身 夏のトロ　酸味が効いてます 小肌　海老のおぼろ 唐津の雲丹 寿司屋のオムチラシ

友人のおかげで前回から約2年ほどぶりの再訪となりました。 月日が経っても味・雰囲気を細胞が覚えている場所は多くありません❗️ つまみから握りの王道コースをいただきました😋✨ 素材はもちろんのこと、細部にまで行き届いている握り🍣 どれほどの時間を注ぎ込んだのか想像もできない圧巻の技術を体感させていただきました❕ 美味しい食を通して、拘りとは？生き方とは？有り難さとは？ 食事の余韻に浸りながら、自問自答する貴重なひと時を過ごしました⏳✨ 大変素晴らしいお店です◎ 有難うございましたm(_ _)m

It’s my third time been here. Today I learned Chari (sushi rice) and fish has its own temperature. Chef thinks the best match for each sushi. Normally I don’t eat any form of clam because the distinguish taste but today after I tried it. I really loved it. Super delicious meal. More than half of the dishes I loved it so much!! Coming back in May.

Despite the language difficulty, service was impeccable. The nigiri is one of the best I have ever tried. The appetizers that came before the nigiri highlighted an understanding of flavor combinations and skills as well

Solid. Best Ika nigiri ever.

(Translated by Google) There is a counter in a private room where you can talk slowly without worrying about your surroundings, such as at a dinner party. It is a sushi restaurant with a perfect balance of temperature-controlled rice and ingredients, and new discoveries. (Original) 個室のカウンターがあり、会食などで、周りを気にせずゆっくり話ができます。 完璧に温度管理されたシャリとネタのバランスが絶妙で、新しい発見があるお鮨屋です。

Interesting Otsumami and nice shari balanced

The sushi was all superb, not too strongly seasoned nor weakly seasoned.

The concept of precision on temperature does bring something different from both the fish and rice. Tunas are top grade stuff, also a few other prices are unique - and taste good obviously. Not sure how to secure a place here, seems the reservation opening in weeks ahead rather than months, much shorter and not great for planning. Do need some luck to be here.

温度管理に徹底的に拘ったお鮨。 日本のお鮨屋さんの中でも本当に素晴らしいこだわり。 おつまみもお鮨めちゃくちゃ美味しい