Shoutoku Honten Megumi

At lunch, the choice is less about how many pieces of sushi you get than which toppings you would like to enjoy. Shoutoku Honten Megumi’s lunch courses include 10 pieces of nigiri, 1 hand roll and soup. Options range from the Selected Lunch Course at 4,800 yen to the Special Lunch Course at 7,000 yen and the Kiwami Lunch Course at 10,000 yen. The Selected course includes premium sea urchin and fatty bluefin tuna, while the Special course features special-grade sea urchin and 2 kinds of bluefin tuna. The Kiwami course, meanwhile, offers exceptional Edomae sushi, including nigiri topped with Ozaki beef. The number of pieces is the same across all three, so you can choose by comparing the toppings.

One diner who tried the 4,800-yen course at lunch described watching each piece being made in front of them, with red-vinegar rice and sauces or seasonings matched to the toppings. The selection included fatty tuna, kuruma prawn, bafun uni, conger eel and lean tuna; the eel stood out for its soft, delicate texture. Another lunchtime guest found the small pieces of rice pleasantly light, with a distinctive red-vinegar flavour, and named purple sea urchin as a favourite. Diners have also reported that each piece is seasoned to suit its topping and served ready to eat. For anyone interested in a course that offers a different experience from sushi dipped in soy sauce, the progression of flavours is part of the appeal.

In the evening, the meal can centre on the Edomae Nigiri Course (9,200 yen), or take a longer route through appetisers, sashimi and seasonal small plates before the sushi. The latter style includes a 11,500-yen course with 8 pieces of nigiri, including special-grade sea urchin and fresh bluefin tuna, plus a hand roll, soup and dessert. Another option, at 13,500 yen, adds a uni roll with rare Ozaki beef. Choose between focusing on the nigiri or taking your time over a meal that includes drinking accompaniments. A guest dining on a course also reported enjoying chawanmushi and a seasonal à la carte dish, showing that dinner can offer more than sushi alone. The sake selection includes junmai, junmai ginjo and junmai daiginjo, among other local varieties. For a meal to savour gradually alongside drinks, a course with small plates may be a good fit.

The à la carte menu includes house-made fresh karasumi (salted mullet roe) for 2,500 yen; it is also available to take home in a 100-gram portion for 3,000 yen. Drinks include fresh sudachi and fresh lemon sours at 850 yen each, and draft beer for 750 yen. There are options for a meal that runs through the final course, as well as for pairing a drink with karasumi. Whether you choose a lunchtime course at the counter, with each piece served one at a time, or an evening meal that begins with small plates, this is a place worth planning ahead for and reserving. One lunch guest reported being told that the visit was limited to 60 minutes. If you are going at lunchtime, it may be useful to confirm the time limit as well as the course details.