This has become one of my favorite places, where you can enjoy authentic sushi and carefully made à la carte dishes! The sushi, with beautiful work put into every single piece, goes without saying, but the rich raw oysters, the abalone with its wonderfully crunchy texture, the chawanmushi full of dashi flavor — everything shows real craftsmanship and is truly superb. The wine selection, which brings out the food's flavors even more, is also wonderful, and I kept reaching for my glass. I sat at the counter, and the head chef was very friendly, so I had a wonderfully comfortable time chatting away. Being able to finish elegantly with the restaurant's signature authentic handmade soba after delicious sushi is a luxury unique to this place. The taste, the space, even the head chef's personality — everything is wonderful, and it's an excellent restaurant I'd love to visit again!

+3

We had sushi and soba. The chef and the staff were all lovely, the food was delicious, and we had a great time. We look forward to coming again.

+3

A place with a really nice atmosphere🍣 鮨そば京 relocated in August from the spot diagonally across the street where you could get delicious soba late at night, and now serves delicious soba and sushi! Their carefully made soba is as irresistibly good as ever, and now you can have delicious sushi too — the best! The à la carte dishes, tempura, and drink selection have all expanded a lot, and you can keep a bottle of Yamazaki or Hakushu, so it's good for a quick drink too! There are 12 seats at a U-shaped counter and about 3 semi-private rooms, they now accept card payments, and there are various nigiri courses, so it seems good for business dinners too☺️ Current hours seem to be 17:00~23:00, but I'd be happy if, like before, you could have soba late at night to wrap up a night of drinking!! Thank you for the meal😋

+3

I visited 「鮨 そば 京」, which opened in Kinshicho in August 2025. As the name suggests, the restaurant is built on "two pillars: sushi and soba," and you can tell they take both seriously; it's a new restaurant with a remarkably high level of polish. The exterior is understated, and stepping through the noren you find a quiet, clean space. The first thing that struck me was the owner's background. Apparently the owner ran a soba restaurant for many years and "loved sushi so much that they ended up opening a sushi restaurant too," and their passion for the place comes through clearly. In fact, not only is the soba excellent, the sushi is authentic too, and I was impressed at how well they've pulled off both genres. The sushi chefs also have very impressive résumés: ・Trained at 「久兵衛」, one of Ginza's big three sushi restaurants ・Trained at the long-established Ginza restaurant 「きよ田」 Both gained their experience at prestigious Ginza establishments. Their skills are top-notch, so even as a new restaurant it feels reassuring. There was also a young chef that day, whose careful work left an impression. I had the premium nigiri course (11,000 yen including tax). The first two appetizers (simmered kuro-bai whelk, and mekabu with snow crab in sweet vinegar) both let the ingredients shine, with a good balance of flavors. The sashimi platter featured 3 kinds: akagai, shima-aji, and hagatsuo, all very fresh; the hagatsuo in particular is apparently a rare fish that's only available in small amounts each year, and its clean umami was memorable. The chawanmushi was the kind with a rich, strong dashi, a luxurious version with ikura and hata grouper. The tempura was matsutake from Iwate Prefecture and fugu. The contrast of aroma and texture was great, and I couldn't stop eating. The nigiri came in a wide variety: raw octopus, kombu-cured mahata grouper, seared scallop, ikura × uni, otoro, and more. Every piece showed careful work, and the sweetness of the scallop and the melt-in-your-mouth texture of the otoro especially stood out. The tekkamaki, anago nigiri, and tamago were also very well done, with the tamago featuring the fluffy sweetness typical of the 久兵衛 style. Even more surprising was the "white kanpyo." It's made by a Living National Treasure from Kyoto, and because no soy sauce is used it's white in color; its soft texture and refined aroma were very memorable. The finishing bukkake soba is a carefully crafted bowl whose kaeshi took a year of research. The irregular thick noodles paired well with the slightly sweet tsuyu, making it a highly satisfying course to the very end. Both the sushi and the soba are authentic, and you can really feel the chefs' skill. You can also come just for soba, starting from around 1,000〜2,000 yen, so I think it's an easy choice for a first visit. Recommended for anyone looking for high-quality sushi and soba in the Kinshicho area.

+3

We had the course. I was satisfied with every dish. The handmade warabi mochi for dessert and the soba were also superb. This time we sat at a table, so next time I'd like to sit at the counter. All of the staff served us very courteously. I felt truly fulfilled. Thank you very much!

+3