Sushi Yu (鮨由う) in Roppongi close on November 25 as they prepare to move to Ginza. This was my last visit to Sushi Yu Roppongi, so I made sure to take some photos of the exterior to remember it by.
I’ve been a regular visitor since 2017, often coming with friends. We always enjoyed dining in a large group, chatting with the chef, and savoring his incredible sushi. Our last visit was no different. The new location in Ginza will open on December 14.
For our final dinner in Roppongi, nothing had changed—it was the same delightful experience. We started with the familiar three dishes: Mineoka tofu, mozuku seaweed, and wakame seaweed. However, they’ve stopped offering free refills of wakame since some guests overindulged and couldn’t finish the rest of their meal. :p
Instead, we had ohitashi, a seasonal dish that included autumn mushrooms such as golden oyster mushrooms, white maitake, and yanagi maitake.
Next was a dish of hirame (flounder) and shimaaji (striped jack) served with Japanese sake. The flavors were subtle yet exquisite.
Eel from Mikawa in Shizuoka was next. The richness of the eel paired beautifully with the accompanying flavors.
Then came the indulgent matsutake and soft-shelled turtle soup, a dish rich in umami.
And the time of photo of Purin-maki. Purin-maki is a sushi roll with rice dressed in a rich paste made from monkfish liver.
And cucumber.
Hatoshi is a type of croquette, crispy on the outside and flavorful on the inside.
I also ordered Japanese sake, Hiyaoroshi of Senkin Brewery. Its label features a dragonfly design, adding a charming touch. 🙂
The abalone was amazing! I was so focused on savoring it that I missed what the chef said about the other dishes and had to ask him to repeat it. :p
The first sushi was kasugo (young red sea bream), delicate and full of fresh flavor.
Bonito
Fresh salmon roe
Spanish mackerel was served with a refreshing ponzu sauce and a topping of grated daikon radish.
Minatoku-maki featured sekogani (female crab) caught in Fukui during November. Fun fact: the name “Minatoku-maki” remains unchanged even if the restaurant moves to Chuo ward. :p
The tuna came from Shiogama in Miyagi Prefecture, offering both lean meat and toro.
Young gizzard shad
The kuruma prawn, not part of the standard course, was enormous! I couldn’t finish it in a single bite. 🙂
Conger eel
Soup
To finish the sushi course, the chef served tamagoyaki (Japanese omelet). Soft, sweet, and full of umami, it was the perfect ending to a delightful meal.
And last. Fukumaki. Finished.
This marked the end of an era for Sushi Yu in Roppongi. Though it’s sad to say goodbye to the familiar atmosphere here, I’m looking forward to visiting their new location in Ginza soon. Thank you, Sushi Yu Roppongi, for the wonderful memories and extraordinary sushi experiences over the years.
About
Name Sushi Yu (鮨由う)
Open Dinner
Reservation Essential
Credit card Available
URL Instagram
Google Map (Current location)
