A note on the words: omakase is a chef’s tasting menu, and sakizuke is a small seasonal starter that opens it. Nigiri is hand-pressed sushi topped with sliced seafood, otsukuri is sashimi, and sunomono is a lightly vinegared dish that refreshes the palate. Gari is pickled ginger, hikarimono refers to silver-skinned fish such as horse mackerel (aji), and zuke means seafood marinated in soy sauce. Surinagashi is a smooth, pureed soup, mushizushi is warm steamed sushi, and anago is saltwater conger eel, served here as a hand-rolled temaki. Gyoku is the sweet, custard-like egg omelet that traditionally closes a sushi meal.
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Roppongi Sushi Muku/Sushi Hakugin on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. Now, this time I took an acquaintance to a sushi restaurant! Since they like sake, what came to mind was a sushi place in Roppongi that offers sake pairings: “Roppongi Sushi Muku/Sushi Hakugin”. It is practically all-you-can-drink, so I had thought of it as very user-friendly. Wondering whether timing-wise this might be my last sushi of the year, I booked and headed to Roppongi!
The location is in the basement of a building right by the intersection. The room we were shown to this time was further in than the seats last time. I wonder which one is Muku and which is Hakugin, but if anything, it felt somewhat silvery?
Omakase course — 8,800 yen
22-dish omakase course with 6 luxury ingredients — 14,500 yen
Omakase course with premium sake pairing — 14,300 yen
This time too, I chose the omakase course with premium sake pairing!
With this course, it is great that they give you whatever drink you like for the first round on the house, as long as it is not sake, ha.
I chose a highball!
And so the course began.
Lily bulb and spinach ohitashi, cream cheese, and mizudako (giant Pacific octopus).
With these early appetizers, I start off with my highball, ha.
A dish combining uni (sea urchin), bluefin tuna, and ikura (salmon roe). Taking it down in one bold bite, I then enjoy the lingering aftertaste with sake.
A sparkling sake that pairs wonderfully with the rich uni, ikura, and tuna.
Next was flounder otsukuri (sashimi). This had just the right pleasant chewiness and a clean, delicate savor that was superb.
Paired with the flounder was a sake called Senkin. It is quite fruity and very easy to drink.
Mozuku su (vinegared mozuku seaweed).
This nigiri is thoroughly delicious. There is the chew and savor of the octopus of course, but skilled knife work has been applied so nicely that it gently yields in the mouth.
It pairs brilliantly with the fruity sake as well.
Here is a surinagashi (a smooth pureed soup) of sawara (Spanish mackerel) and broccoli. Broccoli?! I thought at first, but it works. There is a gentle hint of broccoli aroma, but it is not at all assertive, and it complements the delicate flavor of the white fish. Somewhat like a French sauce.
The gari (pickled ginger) here is not sliced thin, so you can crunch on it like an appetizer, which is great! Just what you expect from a sake pairing place.
The first white fish nigiri was kamasu (barracuda). The skin is seared, adding a savory aroma that makes it delicious!
Kinmedai (splendid alfonsino). Fatty and delicious!
Next, Miinokotobuki. They said it was a collaboration with Mitsui from Slam Dunk (the basketball manga), and apparently it is read “Mii-no-kotobuki”, ha.
Incidentally, the front label looks completely different and very cool, ha. For fans of dry sake, this might be irresistible.
I feel like I had this last time too, and apparently it is a specialty of the house.
Steamed abalone, a sauce of the abalone liver, rice from Dassai, and a Dassai pairing. Extremely rich and delicious.
And then, scallop nigiri. The umami is incredible.
Intensely delicious! Beautiful knife scores run across it. Tender, practically melting away. The savor is deep, irresistible!
A mini donburi of shirako (fish milt). You eat it down to about halfway, then pour in dashi to enjoy it ochazuke-style.
Aji (horse mackerel) nigiri. This is another wonderfully tasty piece.
This is exquisite too, but this one has a richer, deeper flavor. So good.
Tender and flaky, delicious. The light dusting of sansho is a very nice touch.
I am starting to get full around here. Truly substantial, this course!
A very fruity sake. The decisive final cup served alongside dessert! Fantastic!
Sweet gyoku (egg). A dessert, really. It was delicious!
Man, with this much food and this many sakes. Practically an all-you-can-drink setup with thoroughly delicious sushi and dishes, 14,300 yen feels like an incredible value. Being a sushi spot in Roppongi, guests are always delighted, and I really hope they can keep it under 15,000 yen! At this price point, I definitely want to visit again! It was delicious!
Roppongi Sushi Muku/Sushi Hakugin (Sushi / Roppongi Station, Nogizaka Station, Roppongi Itchome Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
