After work, I had a sudden craving for sushi and decided to visit a stand-up sushi shop located in Tokyu Plaza Ginza. The shop, called Tachigui-zushi Nemuro Hanamaru(立食い寿司根室花まる), is on the B2F of the building. Interestingly, Nemuro Hanamaru also operates a sushi-go-round restaurant on the 10th floor of the same building. Both serve sushi made with fresh seafood sourced directly from Hokkaido.
The stand-up sushi shop is conveniently located on the B2F of Tokyu Plaza Ginza, directly connected to Ginza Station via the subway. You can also access it easily from outside using an escalator.
Inside the shop, you’ll notice a variety of seafood names displayed on the wall, many of which are specialties from Hokkaido. Despite being in Tokyo, I felt like I was in Hokkaido thanks to the atmosphere and fresh seafood offerings.
Nemuro Hanamaru offers value sets featuring three or five pieces of sushi. The Matsu (松), Take (竹), and Ume (梅) sets are especially popular, showcasing a selection of Hokkaido’s specialties.
If you prefer to choose your sushi individually, there’s an order sheet available at the counter. Simply write down your choices and hand the sheet to the chef. English menus are also provided, so ordering is stress-free for international visitors.
I opted for the Ta-ke set, priced at 1,280 yen, as I was particularly keen to try Hakkaku (Podothecus sachi) and Hokke (Okhotsk atka mackerel). The chef promptly prepared my sushi, which included (from left to right): herring, hokke, hakkaku, cold yellowtail (Kan-buri), and Rausu octopus. Both hokke and hakkaku are rare finds in Tokyo, so I was thrilled to try them here. The hokke, in particular, stood out for its exceptional flavor.
After finishing the Take set, I decided to explore more and wrote down a few additional items on the order sheet:
Ao-zoi. This fish from the Rausu area of Hokkaido had a pleasantly springy texture.
Salmon roe (Sujiko). This was my favorite sushi of the day. The freshness was evident from the vibrant colors, and the taste was simply amazing.
Botan shrimp. And left is whelk.
The botan shrimp was tender and had a delightful texture. While the whelk was decent, it wasn’t its peak season, so it didn’t shine as much as the others.
I noticed a difference in quality between the items listed on the wall menu and the rest. The wall menu items, such as the botan shrimp and ao-zoi, seemed to be their top recommendations, and I would suggest focusing on those for the best experience.
About
Name Tachigui Nemuro Hanamaru Ginza (立食い寿司 根室花まる 銀座店)
Open Lunch through dinner
Reservation Unavailable
Credit card Available
URL Website, Twitter
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