An artistic sushi restaurant located in a back street of Nakameguro
Expressing the concept of "sushi restaurant in an art gallery," the space is decorated with pictures by famous artists from around the world. The sushi is made by Chef Hisashi Udatsu, who trained in sushi restaurants in Ginza and Nishiazabu. The traditional nigiri is based on two kinds of vinegared rice: one is mixed with one type of red vinegar and two types of rice vinegar, and the other is mixed with one type of red vinegar and one type of rice vinegar. The rice used is Kinuhikari rice purchased from a farmer in Tokyo.
A shining star in the Nakameguro area. Chef Udatsu has gained experience working at “Sushi Ichi” (Ginza) and “Sushi Tou” (Nishiazabu). As the name suggests, he studied from the first (ichi) to the tenth (tou) of sushi, and finally, opened his own restaurant named after himself. The restaurant is like an art gallery and you can enter a different world even if you visit during lunch time. Sushi that can sharpen the sensitivity of your taste buds is of course dependent on the master's skill, but it also reminds you of the importance of enjoying sushi with your five senses. You will definitely want to try the vegetable roll and grilled tuna head roll.
"Fun Sushi" that you should try immediately
The course starts with dishes, carefully crafted using special techniques. Guests’ will be amazed as they sample a variety of small dishes featuring unique varieties of ingredients, including truffles and caviar, which are unusual elements in Japanese cuisine. The sushi rice is mixed with red vinegar or white vinegar depending on the topping to be served.
Personally, I think 2015 was a big year for sushi restaurants. “Sushi Sugita”, “Sushi Arai”, “Sushi Suzuki”, and this “Sushi Ryusuke”, are all distinguished restaurants. I definitely want to eat sea urchin when I visit Sushi Ryusuke. They are particular about purchasing the day’s best and second best of top brand sea urchin, such as "Hadate" and "Higashizawa", which are lined up at Toyosu market. If you want quality rather than quantity, especially if you want to eat the best quality sea urchin in Japan, this is a must. Also, try a plate of flounder (seasonal flounder) sprinkled with truffle (white truffle depending on the season). The truffle and truffle salt bring out the flavor of the white meat (all of these items can be ordered at lunchtime.). The croquettes served unexpectedly in the middle of the course are also nice.
A sushi restaurant with 8 premium counter seats for the sole purpose of enjoying the finest sushi
Two different types of red vinegar are used to match with the rice "Tsuyahime" from Yamagata Prefecture with the fish purchased from the market each day. The warm rice matches incredibly well with the red-flesh fish. After the temperature of the rice cools naturally, it is matched with silver-skinned fish such as horse mackerel.
“Sushi Satake” opened in August 2016. Above all, the feature of this restaurant is the nigiri which is made by combining the high temperature of rice and fatty tuna. By combining warm (and I mean hot) rice with fatty fish, the fat of the fish melts and seeps out into the rice, refining its flavor in the mouth. As the rice in the container gets cold, it gradually shifts to ingredients without fat, so he always tries to balance the temperature of the rice with the ingredients. In the first year of its opening, the restaurant went through an unlucky period, but now it is a first-class popular restaurant. This is not because the chef's sushi has become delicious, but rather because the right times have finally caught up with his sushi.
Sushi Wakon Tokyo
Edomae Sushi that inherits the taste of 2 stars at a luxury hotel
Only an Omakase course is served here, including seasonal side dishes and the chef's selected sushi. The carefully selected ingredients are purchased from Toyosu market by Masuda and Chef Yamaguchi. The vinegared rice, which greatly influences the taste of sushi, is served in a way where you can feel the shape of each rice grain, giving the feeling that the "rice is stretched." As a result, the timing to serve it to the customer is calculated backwards and it is cooked in a large pot.
When “Sushi Masuda” in Omotesando closed in September 2019, you thought you couldn't eat Masuda's sushi anymore, but you can still enjoy the taste of it at “Sushi Wakon Tokyo”. Chef Masuda himself is said to make sushi occasionally, but the restaurant's signature dishes, made by head chef Yamaguchi and sou-chef Ishida, look beautiful and taste good. This is not only because of the quality of Sushi Masuda but also because it embodies the "Odo, the main school of sushi" that flows from Sukiyabashi Jiro. It is located on the 4th floor of the Peninsula Tokyo. To be honest, I had a preconception that “sushi restaurants in hotels are not good", but here they serve delicious sushi that dispels this preconception. The Peninsula Tokyo can be used for business gatherings and dates, but in any situation, the food is delicious. If you eat such delicious sushi and your business or relationship doesn't go well, it's definitely not because of the sushi, but because of you (laughs).
Enjoy top-class sushi in a rejuvenating atmosphere in Naka-Meguro
Chef Tsukiuda's sushi is made with true gratitude toward the cycle of the seasons that created the ingredients, the bounty of the ocean and environment, and all the people involved in each step of its creation, from fishermen to wholesalers. His commitment and attention to unifying all elements of the experience are born from a mission to leave guests with smiles on their faces.
“Sushi Tsukiuda” in Nakameguro by Chef Tsukiuda, has worked for a long-time at famous starred restaurants, such as Sushi Kanesaka and Ginza Iwa-Bekkan. It's a little far from the station, and I almost passed the entrance without noticing it. This is the best hidden restaurant. In addition, the dinner course of side dishes and nigiri sushi that would easily cost over 30,000 yen in Ginza is 20,900 yen with 1 drink. Even salary workers in their twenties and thirties can dine here, and it is a precious place where they can enjoy real sushi at an exceptional price. You should definitely try the abalone dipped in kelp broth and the risotto style sea urchin rice that is served afterwards.
Edomae-sushi where the chef pours his heart into every dish served
Chef Takanori wants his customers to be able to savor Tokyo-style sushi enjoyably in an informal atmosphere. From the tuna procured from "Yamayuki”, to tender steamed abalone, and glass shrimp marinated with kelp, Chef Takanori puts every effort into delighting diners with the best ingredients from each of the seasons.
There are many first-class chefs from Gifu Prefecture. For example, Chef Takano from “Furuta”, “Kusunoki”, “MASA'S KITCHEN”, “CHIUnE”, “Kioicho Mitani” and Chef Tajima from “Sushi Ryusho”. After chef Tajima moved to Tokyo, he started training in "Sushi Tsu" in Roppongi, but what he cultivated there was not the fancy appearance, but the essence of sushi that is true to the basics, such as how to use different types of rice and how to finish up the ingredients. I am always impressed by the way the ingredients and the menu are made to capture the season and express the changes of the seasons. When you want to eat sushi in the Shirogane area, this is the place to go without hesitation. And actually, their desserts are handmade.
It's really delicious (laughter).
Exquisite sushi in Shibuya, a perfect place for sushi dates and private dinners
A black chic exterior stands in great contrast with the interior counter made of pure plain wood, providing a great sense of presence that is well suited for a famous establishment with a highly skilled chef standing behind it. The restaurant serves an Omakase course, offering a combination of traditional Tokyo-style sushi, and a great selection of diligently prepared dishes
This is the best sushi restaurant in Shibuya. The chef’s meticulous work brings out the best of the seasonal ingredients in the Omakase course. The three kinds of tuna (lean meat, medium-fatty tuna, fatty tuna) arranged on a black stone are vivid in appearance and can be enjoyed by the eyes as well as the tongue. The master has a good knowledge of sake, and he has an encyclopedia of sake brands in his head, so he is an expert at serving sake that matches the dish. He is quite handsome among sushi chefs (laughs) so there must be many female fans. If it's sushi made by a first-class craftsman with a clean and handsome face, this is unbeatable.
Azabujyuban Hatano Yoshiki
Traditional skills combined with a personal touch – an evolution in Edo-mae style Sushi
The restaurant uses Japanese black cow and "Umabejokomaru", which is the best quality of Kishu white charcoal. The chef grills the steak directly on the fire, which makes the surface crispy and at the same time keeps the inside moist.
“Azabujyuban Hatano Yoshiki” moved and reopened in July 2019. The new restaurant has a sophisticated feel and matches the character of the chef. Personally, I am glad that there is enough space between the seats. The chef’s expertise brings out the flavor of the ingredients makes the snacks and nigiri delicious and perfect. It seems that the sharidama is made by a craftsman with a skillful hand as it is fluffy, melts in the mouth and is made with good quality salt and ume. A restaurant that serves sushi that exceeds expectations and continue to develop for a long time.
Azabujyuban Hatano Yoshiki
A 1-star restaurant in Tsukiji with a relaxed atmosphere and Edomae-style sushi
Chef Aoyama has a keen awareness for balanced flavors and moderates the aging of vinegar marinades and other such measures to ensure that the inherent flavor of each ingredient can shine through unhindered. He handpicks each octopus at the start of the day before boiling it to perfection, and each conger eel is steamed under his watchful eye to make sure the temperature is just right.
The chef is already a legend, known as the man who inherited the last gene of the former famous restaurant, "Sushi Mizutani" in Ginza! It's no exaggeration to say this. He studied at famous restaurants in Ginza with “Sushi Mizutani” and “Sushi Taichi” and closely followed the master in his training. Finally, he opened a restaurant in Tsukiji after leaving Ginza, which expressed the personality of the master. Sushi is also served here, and although it is not fancy, it is beautiful to enjoy fish and rice honestly and sincerely. For those who like the taste of rice vinegar and want to taste traditional sushi, this is definitely a place to visit.
Delicious, delightful Edo-sushi brought to you by an owner with refined communication and customer service skills
The sushi is authentic Edo-sushi, made with particular attention to domestic and natural ingredients. To go with top quality ingredients, like Tsukiji's Yamayuki tuna, is vinegared sushi rice with a deep taste using a blend of Yokoi Jozo's rice vinegar and red vinegar. Sushi Shinsuke's sushi continues to evolve every day, respecting the tradition of Edo-sushi but refusing to be confined to the fixed concept of sushi.
Many first-class sushi restaurants are concentrated in Ginza, Ebisu and Azabu. Naturally, since it is a prime location, considering the rent and the number of employees, you can imagine the price range of the restaurant, its reputation, and the quality of fish they purchase. It's not that hard to do. In such a situation, the ingredients and price of Shinsuke-san’s Omakase course is excellent value for money. Despite his gentle expression, his skill as a sushi chef trained in Ginza, is at the center of his persona. The work is done without any compromises and the sushi is delicious and satisfying.