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The walk with a view of Shiseido Gallery is what you can expect after dining at this restaurant. Many people visit Sushi Nobetsu to try perfectly cooked crab meat, fish and sushi. Most people mark that the staff is cute here. If you want to experience professional service, you should visit this place. Enjoy the pleasant atmosphere here. Based on the guests' feedback on Google, this spot deserved 4.8.
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Visitors' reviews on Sushi Nobetsu
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IL Melbourne Foodies
5 months ago on Google
Sushi Nobetsu. Personal Rating 5**. After a busy period, this was an incredibly satisfying experience. What we ate: Vinegared shirako with yuzu zest – Creamy and fresh. Daikon crab meat dashi – Grated ginger adds warmth. The seasoning is gentle, sweet, and umami-rich. White fish sashimi with sea salt, wasabi, and sudachi – The citrus acidity brings out the natural sweetness and essence of the fish. Char-grilled nodoguro (blackthroat sea perch) – Slightly too salty. The fish is firm, the skin is fatty and crispy, served with seared sea urchin paste. Abalone with liver sauce – Absolutely stunning. The abalone was served at the perfect temperature, and the way it was cut allowed the sauce to cling beautifully. The abalone was fresh and springy, while the liver sauce was perfectly balanced with no trace of gaminess. After finishing, it was served with rice and a spoonful of the sauce—a perfect finish. Chawanmushi – Made with eel, yuzu zest, chicken broth, and house-made fish tofu with a delightfully bouncy texture. Savory, smooth, and delicate. Sushi: · Kinmedai (golden eye snapper) – Mild and refined. · Squid – Thick, glutinous, and incredibly satisfying. Seasoned with salt. · Kohada (gizzard shad) – Excellent, not overly sour and no fishiness. · Akami (lean tuna) · Chutoro (medium fatty tuna) – Served at the ideal temperature. · Otoro (fatty tuna) – Rich and fatty, perfectly tempered. · Aji (horse mackerel) with chives – The fragrant chives paired beautifully with the fish. · Ankimo (monkfish liver) – Creamy and absolutely loved it. · Shrimp paste with kombu curing – A unique combination of bitterness and umami, with a great texture. · Uni (sea urchin) gunkan – Sweet and fresh. · Anago (sea eel) – Extremely fatty and rich, served with a sweet teriyaki-style sauce that added great depth. Sushi rice: Slightly too warm. The rice was seasoned with soy sauce rather than vinegar, giving it a savory profile. The grains had distinct texture and paired seamlessly with the seafood. The soy sauce offered a savory, slightly sweet finish, and the wasabi was fresh without being overly sharp. Extra: Negitoro hand roll (minced tuna with scallions) – The texture was great, and the fish was sweet, but the nori seaweed lacked crispness. Miso soup with fish bone and daikon – Excellent flavor. Warming, umami-rich, with a pleasant texture from the daikon. Tamagoyaki (Japanese omelette) Hot green tea – Warm and comforting, caffeine-free. No dessert. Summary: A pleasantly surprising and traditionally rooted omakase experience. The chef is highly experienced with exceptional technique. Easy to book and offers incredible value for money. Food: 5 Service: 5 Atmosphere: 4 Price per person: ¥10,000+
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Ya Yukin
5 months ago on Google
Food: 5 Service: 5 Atmosphere: 5 Meal type: Dinner
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Judy Lee
5 months ago on Google
A small, low-key and quiet space. The sushi isn’t over-the-top fancy, but you can truly taste and appreciate the time and skill behind each dish! Price per person: ¥10,000+ Food: 5 Service: 5 Atmosphere: 5
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Sushi
$$$$
Price range per person
JPY 10,000
Address
Ginza, 8 Chome−7−20 イセキビル 1F, Minato, Tokyo, Japan
Features
Сredit cards accepted
No delivery
No takeaway
Booking
Not wheelchair accessible
Opening hours
| SundaySun | Closed |
| MondayMon | 6PM-11PM |
| TuesdayTue | 6PM-11PM |
| WednesdayWed | 6PM-11PM |
| ThursdayThu | 6PM-11PM |
| FridayFri | 6PM-11PM |
| SaturdaySat | 6PM-11PM |
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