The friend recommended Sushi Rinda to me which was recommended by a local so I decided to give it a try during my short trip in Tokyo. The sushiya is located a little far away from the main Tokyo city area, but that area is quite quaint on its own. It has its own neighbourhood charm which makes it a good place to just enjoy and explore, if you have the time for it 

It took me awhile to find the entrance cos I reached 15 mins early and there were no signs of the restaurant. A kind lady decided to ask if I needed help cos I was just wandering up and down and I said I was looking for Sushi Rinda. She then pointed to this set of black doors with no obvious sign and told me it only opens at 12. Well, at least I know I was at the right place 

The sushi counter sits 9 comfortably but it was full for lunch that day. The chefs were friendly and could speak some English to chat with you, so they don’t make you feel so awkward after all 

2 types of Gari

Chutoro 

I love it when sushiya serves Chutoro as its first piece of sushi. The shari was good. The cook on the rice, the vinegar and warmth was on point. Chutoro was fatty with good texture. I understand what the friend meant by the sushi here are abit saucy but generally, it’s not bad

Aburi Buri

Also good. You can taste the grilled and sweetness of the yellowtail which left a satisfying taste in your mouth 

Kaki w Somen

First thought? The soup tasted a little heavy, different from your usual dashi. But the oyster was delicious. It had a bouncy-like texture and there was no fishy taste at all for those who worry. The somen was also well-cooked

Aori ika  

It was quite interesting to see the way the ika was prepared. But I find the texture more chewy this way. Cos it also meant there was more squid meat to chew on

Squid leg

Served with a side of grilled squid leg which was well, pretty normal I guess

Shime Saba

Wow. This was amazing. I love the slight fishiness and the fattiness was on point. It was so good 

Nodoguro handroll

The sauce was abit overwhelming. Ha. I thought the fish with seaweed was already flavorful on its own, so perhaps a touch of zuke was good enough. But they ended up very generous with the sauce, which in my opinion wasn’t really needed

Chawanmushi 

Steamed egg custard with a generous portion of crab meat in it. Each piece of crab meat was sweet and really delicious

Hotate

The rice really stood out here but I thought the scallop was just alright 

Shiro Amadai (White Tile Fish) 

Choked on the wasabi that drove up through my nose immediately. But fish was very chewy and sweet

They have to show us the live prawns which were still jumping

Kurama ebi 

A different presentation of Kurama Ebi, served cold. But the prawn was really sweet. Probably cos it was served very fresh

Kohada

A fairly decent piece of Kohada which you can taste the delicious fishiness

The chefs told me they love to be in customers’ videos and photos. I shall fulfill their wish 

Akami 

Wasn’t very impressed by the Akami, like I definitely tasted better 

Uni

Tamago / Miso soup 

You could taste the flavour of the bonito flakes that left a lingering taste in your mouth. It’s a little on the stronger side, but I enjoyed the warmth it left within me

Anago 

Really love their take on Anago here which they grilled with banana leaf. And their version of Anago was super soft, smooth and really delicious 

Crazy tuna roll  with Akami Chutoro and Otoro

Just a decent maki to end the meal 

They concluded the meal with their homemade drink from 3 different kinds of citrus

It was a fairly decent meal. Priced at ¥15,000, price point was pretty reasonable and it felt like your neighbourhood sushi joint. Also, chefs were fun and engaging. Though there were pieces that had more zuke than others, the quality here is still pretty decent and I left the place feeling super full

Sushi Rinda

Japan, 〒153-0064 Tokyo, Meguro City, Shimomeguro, 2 Chome−24−12 目黒キュービル