Miko Sushi Ginza — Restaurant in Tokyo

This review is only for their lunch-only all-you-can-eat.

Here's the bottom line: if you are from a country where good sushi is hard to find or is a splurge; if you are a big fan of uni; if you enjoy the decadence of AYCE; if you fantasize about getting to order endlessly at a sushi restaurant to your heart's content, THIS IS THE PLACE.

The amount of bad reviews from people who obviously did not do any research and only go because they heard about endless uni and a tough reservation, is not helpful. Miko Sushi is a very interesting concept and if you are reading this, you are someone who do the research and will go knowing what to expect. Bravo.

To me, Miko Sushi occupies the level between a medium-high end omakase restaurant that you can find in all neighborhoods of Tokyo, and the chain sushi restaurants that you usually find on the restaurant floor of department stores - it is not trying to sell you on a "splurge" experience (you know, like going to a nicer sit-down restaurant on Friday night), or a low cost that sacrifices quality (you know, a quick bite after shopping but not fast food). Instead, it straddles squarely in the middle - reasonably priced course, reasonably acceptable quality fish, with a gimmick of endless all-you-can-eat to get your fill.

I get a variety of fish that, sure, is not as good as other places in Tokyo, but is WAY better than what I get at this price in the US. But then unlike other sushi places, where it gets prohibitively expensive to keep ordering until you're satisfied, here I get to fulfill the fantasy of keep ordering more until I'm actually FULL. Like... do you get a sense of immense satisfaction from the DECADENCE of AYCE uni? :D On the day that I went, I was the only tourist - all the other diners were Japanese. You might be surprised that I was the 2nd diner to throw in the towel :D

They have about 4-6 varieties of uni on offer - some of them are from outside of Japan like Russia, but they do have ones from Nemuro and other spots around Japan. And you get to just get the ones from Nemuro if you want.

There is absolutely no stress to order more - the chef just keeps going in rounds down the counter to get your next order - 3 pieces each round - but they literally will not stop - even if you skip a round they will come right back to you in the next round.

Now to be fair, they do have a problem with weak AC - I was provided a little fan and the first coke was comp'd. I initially did not feel it affected me negatively but by the end of the meal, I did start sweating and wished the AC was stronger.

So if you are quick enough to get a lunch AYCE reservation: don't expect an exclusively high-end experience, don't expect them to follow the so-called rules of omakase, don't expect the fish to change your life - but do go hungry and get ready to have more delicious uni then...

Basically a regular all you can eat quality. Mediocre. Like a lot of people, I tried because of reels. This place is just a gimmick. All you can eat sea urchin but the sea urchin here are not good. For this price point, just go to a regular sushi place and you will get better quality. I had the Sea urchin paradise course. It is very true that you will be very full at the end but don't expect any quality sushi. For ¥16500 yen after tax, you expect it to be better. Many cheaper sushi restaurants do a lot better job that this. All the sushi is overpowered by either sauce or wasabi. Sushi rice is also on the poor side. It is at the point I cannot tell the taste of the uni. It was funny someone said the uni is sweet but it was all because of the sauce they used. The order of sushi is chaotic. Just depends on whatever the chef decides to make at that moment. Hygiene is also concerning. You can literally see the uni becomes watery. They put it out for show the whole time without proper storage. The chef kept touching so many things and coughing without washing hands. Service is also not great And in the end, natto hand roll... I honestly just want to throw up by the end of the meal. Also, the whole thing is done in an hour so be prepared to keep eating sushi nonstop. It is part of the reason I want to throw up just...

I recently dined at a sushi restaurant that left much to be desired. From the moment I arrived, it was clear that the chef lacked professionalism. The ingredients were not fresh, and it was disheartening to learn that they sourced their fish from Canada instead of Japan. If the quality is so high, why not use Japanese ingredients? It seems the choice was driven by cost rather than quality.

To add to the disappointment, the restaurant did not serve hot tea, which is often a staple in sushi dining. The chef's technique was also concerning; the sushi had an unpleasant texture reminiscent of a rice ball. Each grain of rice was pressed into a small ball, resulting in a wet, mushy consistency akin to porridge. It was baffling to consider whether the clientele was primarily elderly, as this seemed more suited to their palates.

Another alarming observation was the cleanliness—or lack thereof. Ingredients were placed next to the handwashing area, and the chef frequently washed his hands in a zinc basin, with water splashing directly onto the ingredients.

During our meal, one of my companions experienced gastrointestinal distress and had to leave, later experiencing vomiting. Additionally, one of the dishes—a grilled fish—was filled with numerous small, sharp bones that got lodged in my mouth while eating, which was quite unpleasant.

The nori, a key element of sushi, was stale and limp, reminiscent of seaweed left out in a convenience store for hours. The chef was not engaging, showing no interest in conversation, which made the experience feel rushed. The pace of service was akin to a hurried lunch break rather than a leisurely dining experience. It felt as though the goal was to get us to eat quickly, settle the bill, and leave.

Moreover, don't expect any desserts; there was no offer of sweets to round off the meal, only a sense of disappointment. I truly hope that future visitors do not have to endure this experience. I'm not expecting five-star service for a modest price, but I believe that Japanese hospitality should reflect a higher standard. This experience has certainly impacted my perception of Japanese dining.

As someone visiting Japan for the first time, it's unfortunate that this was my introduction to sushi. I sincerely hope that this restaurant does not tarnish the reputation of Japanese cuisine, as other establishments surely uphold the values of quality and service that this one lacked.

我最近在一家壽司店用餐，那裡還有很多不足之處。從我到達的那一刻起，很明顯廚師缺乏專業。食材不新鮮，令人沮喪的是他們的魚是從加拿大而不是日本採購的。既然品質這麼高，為什麼不用日本原料呢？看來這個選擇是由成本而不是品質驅動的。

更令人失望的是，餐廳不提供熱茶，而這通常是壽司餐廳的主食。廚師的技術也令人擔憂；壽司的質地令人不快，讓人想起飯糰。每粒米都被壓成一個小球，形成類似粥的濕糊狀稠度。令人困惑的是，顧客是否主要是老年人，因為這似乎更適合他們的口味。

另一個令人震驚的觀察結果是清潔度——或者說缺乏清潔度。食材放在洗手區旁邊，廚師常在鋅盆裡洗手，水直接濺到食材上。

用餐期間，我的一位同伴出現腸胃不適，不得不離開，隨後出現嘔吐。另外，其中一道菜——烤魚——裡面有很多小而尖的骨頭，吃的時候卡在嘴裡，很不舒服。

海苔是壽司的關鍵成分，它又不新鮮又鬆軟，讓人想起在便利商店裡擱置了幾個小時的海藻。廚師不熱情，對談話沒有興趣，這讓體驗感覺很匆忙。服務節奏類似於匆忙的午休時間，而不是悠閒的用餐體驗。感覺好像我們的目標是讓我們快點吃飯，結帳，然後離開。

此外，不要期待任何甜點；沒有提供糖果來使這頓飯變得圓滿，只有一種失望感。我真心希望未來的遊客不必忍受這種經驗。我並不期望以適中的價格獲得五星級的服務，但我相信日本的熱情好客應該體現更高的標準。這次經驗無疑影響了我對日本餐飲的看法。

作為第一次訪問日本的人，很不幸地這是我對壽司的介紹。我真誠地希望這家餐廳不會玷污日本料理的聲譽，因為其他餐廳肯定會秉承這家餐廳所缺乏的品質和服務價值。

저는 최근에 별로 좋지 않은 초밥집에서 식사를 했습니다. 제가 도착한 순간부터 셰프의 전문성이 부족하다는 것이 분명했습니다. 재료가 신선하지 않았고, 일본이 아닌 캐나다에서 생선을 공급받는다는 사실을 알게 되어 실망스러웠습니다. 품질이 그렇게 좋다면 왜 일본 재료를 사용하지 않을까요? 품질보다는 비용에 따라 선택한 것 같습니다.

실망스러운 점은, 이 식당에서 초밥을 먹을 때 흔히 나오는 따뜻한 차를 제공하지 않았다는 것입니다. 셰프의 기술도 걱정스러웠습니다. 초밥은 주먹밥을 연상시키는 불쾌한 질감이었습니다. 쌀알 하나하나를 작은 공 모양으로 눌러서 죽과 비슷한 촉촉하고 묽은 질감이 되었습니다. 주로 노인층 고객인지 생각해보니 당혹스러웠습니다. 이런 식감이 그들의 입맛에 더 잘 맞는 것 같았기 때문입니다.

또 다른 놀라운 관찰 결과는 청결함이었습니다. 손을 씻는 곳 옆에 재료가 놓여 있었고, 셰프는 종종 아연 대야에서 손을 씻었고, 물이 재료에 직접 튀었습니다.

식사 중에 제 동행자 중 한 명이 위장 장애를 겪고 나가야 했고, 나중에 구토를 했습니다. 게다가 구운 생선 요리 중 하나에 작고 날카로운 뼈가 잔뜩 들어 있어서 먹는 동안 입에 끼었는데, 매우 불쾌했습니다.

초밥의 핵심 요소인 김은 오래되어 늘어져 있었고, 편의점에 몇 시간 동안 놓아둔 해초를 연상시켰습니다. 요리사는 대화에 관심이 없었고, 흥미를 보이지 않아 서두르는 듯한 느낌을 받았습니다. 서비스 속도는 여유로운 식사 경험이라기보다는 서둘러 점심을 먹는 것과 비슷했습니다. 마치 우리가 빨리 먹고, 계산서를 내고, 나가게 하는 것이...