Welcome to Sushi Tosumibi Daichi Ayasemise

“ The taste of sushi and sashimi are fresh and tasty But my favorite is anago sushi and Uni gunkan And also kinmedai sashimi Renkon tempura is also must try The ambience of the store is clean and calm The manager is warm and polite ”

“ In February 2023, we reopened our restaurant, adding charcoal grilling to our existing sushi and sake menu! We offer fresh seafood sashimi, authentic Edomae sushi, and seasonal fresh fish, vegetables, and meats on the charcoal grill! We also have over 30 carefully selected seasonal sakes on offer! We made a reservation for the Sushi and Charcoal Grill Sake Pairing Course (11,000 yen) The lineup is as follows: ● Appetizers (Saury, Water Eggplant, Fig) The sweet and spicy saury paired with the light and juicy eggplant, fig, and vinegared miso was a delicious combination! [Pairings] Hyogo Prefecture, Tatsuno Honke Brewery's "Shiraka Nada-Shikomi Karakuchi" with soda With a refreshing summer sake flavor, it pairs well with saury, water eggplant, and figs. ●Sashimi (Oysters, Lean Bluefin Tuna, Fatty Tuna) The large oysters have a crisp, plump texture, and the bluefin tuna has a rich, savory flavor! [Pairings] Hyogo Prefecture, Fukunishiki Co., Ltd.'s "Junsei Hyogo Yumenishiki Kimoto Junmai Ginjo Namasake" With a pleasant fruity and crisp finish, it pairs perfectly with oysters. I personally also like pairing it with white fish! ●Grilled Food (Charcoal-Grilled Yamagata Beef Round Leg) Lean yet tender, it's packed with umami! [Pairing] Omine Sake Brewery, Yamaguchi Prefecture, "Omine 3 Grains Natsujun Kasumi Namasake" This summer-only sake has a slightly thick consistency and a gorgeous fruity, muscat-like flavor that pairs beautifully with meat dishes! It would also go well with sashimi tempura! ●Fried Food (Hamo and Kakinokitake Tempura) The crispy, fragrant batter, the subtle sweetness of plump conger eel, and the crunchy texture of kakinokitake mushrooms are irresistible! [Pairing] Gozen Sake Brewery, Tsujimoto, Okayama Prefecture, "Gozen Sake 1859 Junmai Sake" The mellow, elegant flavor spreads throughout, making it a perfect pairing with a wide variety of dishes! ●Sushi ・Squid ・Red Sea Bream ・Scallops ・Boiled Shrimp ・Sanma (with Liver Soy Sauce) ・Fresh Lean Tuna ・Fresh Tuna Head Meat ・Bonito (with Garlic Chips) ・Simmered Conger Eel The ingredients have a rich texture, the rice crumbles easily in your mouth, and the red vinegar on the vinegared rice is gentle and easy to eat. The wide variety of ideas, such as Sanma with Liver Soy Sauce and Bonito with Garlic Chips and Oil, are also appealing!! [Pairings] Sawada Sake Brewery's "Shiraoi" from Aichi Prefecture A crisp, dry taste followed by a light acidity. Perfect for those who like dry flavors!! ●Shijimi Miso Soup The clam broth is soothing!! ●Sweets (Daiginjo Ice Cream) A dessert rich with the flavor of sake lees!! [Pairing] Hime-noi soa Origarami Nama from Ishizuka Sake Brewery, Niigata Prefecture The refreshing acidity and mellow sweetness create a synergistic effect with the sweetness! A total of six drinks, perfectly paired with the sweetness. Since I'm not a big drinker, I ordered small portions, but it was still plenty! Delicious drinks, tasty snacks, and a cozy, lively atmosphere in the bar that made me want to chat too much with the staff—it was a truly happy moment! ”

“ I was looking at the menu outside when a waiter invited me in. The chef and staff were entertaining and the food was incredibly delicious. The sushi was mainly Edomae style and served without soy sauce, but they had taken care to ensure it was seasoned just right. It was a restaurant where I learned a lot. ”

“ I was taken here by an acquaintance who knows this restaurant well. The restaurant has a calm and pleasant atmosphere, and the staff are very friendly. The food, sake, sushi, sashimi, and tempura were all delicious, but the boiled conger eel nigiri was especially delicious. ”

“ This delicious restaurant is located about a 3-minute walk from Ayase Station! We enjoyed it with friends who love alcohol. This was my first time visiting, but it's such a great place that I think I'll become a regular. It's one of my favorites (^ω^) ”

“ "Water octopus sashimi, horse mackerel nigiri, and sake." Water octopus is one of my favorites, so I was thrilled to finally be able to enjoy it again after so long. The sushi was served in a tokkuri (sake bottle), so I could share a sake cup with my companion and enjoy a variety of brands. Plus, they had affordable sushi ranging from ¥1,200 to probably under ¥2,000 per go (1800 yen), so I could order as much as I wanted, lol. And the sushi was delicious! The sushi ranged from around ¥200 per piece to around ¥500, so it was very reasonable. I especially liked the horse mackerel nigiri. They were small and relatively thin, but that's what made it great. I'm not sure if they washed the octopus in vinegar, but it was refreshing and not fishy at all, and it was so delicious I ended up ordering two more pieces later, lol. It's also great that they serve the octopus seasoned like a high-end restaurant. The grilled local chicken and tempura, not pictured, were also delicious. This place in Ayase is known as Senbero, or 2,000 yen in recent times, but while there are many reasonably priced places, this one is on the more expensive side. *20,000 yen for two people However, considering that you can enjoy a satisfying experience like you would at a high-end restaurant for this price, I think it's quite reasonable. I would especially recommend this place to sake lovers. ”

“ A cold wind blew through the gaps between buildings, cutting through the night sky. The city of Ayase was quieter than usual. The chill, which arrived too early for mid-November, rustled the leaves of the trees lining the streets with a dry rustling sound. Only the white lights of the convenience stores stood out. Without anyone noticing, the season had silently stepped into winter. Just a three-minute walk from Ayase Station. Arriving through the night breeze, Sushi and Charcoal Grill Daichi exudes a sense of security, even from the warmth of the lights. The presence of the chefs quietly lingers inside the restaurant. Amid the tension and beauty of the sight of fish in the tank suddenly bursting into life on the plate, there's a certain beauty to it. The Edomae principles, carefully considered down to the last grain of rice, and the powerful flavor of meat and vegetables enveloped in the aroma of charcoal. When these two extremes meet at the same table, the night in this city is suddenly enriched. As soon as I entered the restaurant, my heart was already seated before my eyes. ... ◇Three Appetizers ・Raw Whitebait ・Bluefin Tuna with Shio Koji ・Whitefish Roe with Ponzu From the first dish, the breath of the sea gently fills the air. The raw whitebait is fragrant with the aroma of the sea, soothing the tongue with its clear sweetness and bitterness. The next dish, Bluefin Tuna with Shio Koji, gently envelops the power of the fish with the soft umami of fermentation, leaving a memorable aftertaste. And then the whitefish roe with ponzu. As it melts, the acidity quietly outlines itself, completing the gustatory landscape. Just three dishes, a prelude to the depths of the winter sea. ◇Yellowtail Sashimi The fatty yellowtail melts gently on the tongue. A dash of grated daikon radish ponzu adds a sharp yet warming acidity, highlighting the sweetness of the flesh. A touch of yuzu pepper instantly cuts through the winter air with its aroma, followed by a clean, refreshing spiciness from wasabi. The same piece of chicken can take on completely different characteristics with just the right amount of seasoning. The joy of interacting with ingredients lies in the exquisite transformation. ◇Kyoto Benijidori Chicken with Yu-an The aroma of charcoal fire first heralds autumn. This Kyoto Benijidori chicken with Yu-an has fragrant skin and supple, bouncy flesh. A squeeze of sudachi citrus enhances the charcoal aroma, while wasabi further sharpens its contours. The dish, adorned with autumn leaves, creates a trio of fire, aroma, and acidity. With each bite, the warmth of the season slowly transfers to your tongue. ◇Oyster and Vegetable Tempura The moment you crack the batter, the aroma of the sea and forest rises from deep within the steam. The heat of the oysters concentrates their flavor, and a pinch of salt creates a lingering aftertaste like the sound of waves. The fragrant maitake mushrooms seem to capture the breath of the forest. The sweet, fluffy sweet potato adds a touch of elegance to the aroma of oil. Each dish is prepared with minimal batter and salt to highlight the individual ingredients. This simplicity speaks to the chef's pride. ◇6 Nigiri ・Japanese Squid ・Atka Mackerel ・Horse Mackerel ・Salmon ・Marinated Lean Meat ・Simmered Conger Eel A moment of silence is born as the fingers move before our eyes. Each of the six nigiri at Sushi to Charcoal Grill, Daichi, possesses its own unique temperature and breath. The first is Japanese Squid. The moment the Hiroshima-produced Umino Moshio seaweed salt touches the tongue, it's not a salty taste but a "memory of the sea" that spreads. The texture, somewhere between sticky and crisp, is soothing, like floating underwater. The next is Atka Mackerel, which subtly betrays the impression of a typical grilled fish. The delicate fat melts into the warmth of the rice, disappearing like light snow. It's impressive how the simplicity of fish can be transformed into such refinement in the hands of a skilled chef. The horse mackerel is pounded with chopped spring onions, creating a piece with a distinctive aroma. The green of the spring onions tightens the luster of the fat, creating a harmony that is like manipulating strength and weakness within a melody. The salmon, with its vibrant orange color, is the star of the show. The gentle sweetness of the fat and the acidity of the rice gently support its softness. What lingers in the mouth is not something flashy, but a warm feeling of satisfaction. The pickled lean meat is a piece that embodies the traditions of Edomae cuisine. The flesh is moist, scented with soy sauce, and the passage of time brings out its umami. It has a depth that is as if it condenses the aesthetics of aging. And finally, the boiled conger eel. Warmed over charcoal, the flesh falls apart softly, and the moment it touches the tongue, you can smell the faint aroma of the sweet and spicy stew. Here, all the pieces finally come together to form a story. Though it's a short six-piece meal, the expression of the sea, the warmth of the chef's hands, and the breath of the rice are beautifully integrated. There's no flashy presentation. Yet, the quiet execution embodies the dignified beauty that Japanese cuisine is known for. ◇Aonori Miso Soup The scent of the sea wafts softly from the steam. The umami of the aonori melts into the softness of the miso, creating a rich flavor that seems to combine sea and earth. With one bite, the emptiness of the meal is gently filled. As I leave the restaurant, late-night Ayase is quiet, with only the lights of traffic lights pulsating through the city. It's not the drunkenness, but the lingering feeling of satisfaction that warms my heart. The sound of a train passing in the distance echoes, like a melody concluding the day's meal. Gazing at the shadow stretching at my feet, I suddenly realize that tonight's memory won't be the taste, but rather the unforgettable experience. I'll definitely visit again. Thank you for the meal. ”

“ The food is so delicious I've returned many times. The chef, who trained in Ginza, uses his skills to serve sushi at reasonable prices, making this a truly great value restaurant. Even an 8-piece omakase set is only about 2,000 yen, making it a great place to enjoy delicious drinks on a budget! ”