Located a six-minute walk from Hamamatsucho and Daimon stations, business location in Tokyo, Sushi Hiroya boasts three features –– sushi, à la carte dishes, and Japanese sake. Run by Chef Takuya Motohashi, the restaurant was named after his father, who had dreamed of becoming a sushi chef. Chef Motohashi trained mainly at Japanese restaurants, such as an Edomae (Tokyo-style) sushi restaurant in Nihonbashi and outside Japan, and soba and Japanese restaurants, and then opened Sushi Hirose in July 2020. The seafood is not only sliced but also prepared using some culinary techniques learned at Japanese restaurants. The prix fixe (fixed price) dinner consists of 15 pieces of sushi and five à la carte dishes that celebrate the flavors of the ingredients. The chef goes to market every morning and seafood is sourced from a reliable broker, while others are delivered directly from fishmongers at the Port of Ishinomaki in Miyagi after they are prepared using the shinkei-jime (nerve-breaking) technique. The sushi rice is a blend of Naoyamai (a variety of Koshihikari rice acclaimed as the best rice in the world) from Iiyama in Nagano and Yukiwakamaru from Yamagata. It is seasoned with two different types of vinegar, black vinegar or a blend of red and rice vinegar, depending on the topping. The first course of the meal is “Rod-shaped Pressed Sushi with Mackerel” (for dinner only), the specialty of the chef who loves blue-skinned fish. The thick slices of mackerel are wrapped in nori seaweed and lightly grilled over charcoal to enhance their rich flavor. Meanwhile, “Lean Tuna Pickled in Soy Sauce” features tenmi (meat from the center of the fish), which is extremely tender and considered as the best cut of bluefin tuna. “Rolled Sushi with Urchin, Fatty Tuna, and Pickled Radish” is also a delicious combination of flavors and a perfect addition to top off meals.
The sake list offers more than 80 labels of Japanese sake selected by the chef, who is certified as a sake taster, and the food and sake pairing menu invites guests to an adventure of flavors.
The jet-black exterior walls are lit in indigo blue likened to the color of deep seas after sunset. The interior is designed in sophisticated modern Japanese-style with wood and stone accents and furnished with an eight-seat counter. The collection of tableware, mainly consisting of Arita ware, was selected together with an expert. The relaxing environment with soft music playing in the background is perfect for dates and intimate meals with friends and colleagues.
The amazing combination of elaborately made sushi, à la carte dishes, and Japanese sake makes a dining experience memorable.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 6-minute walk from Daimon Station and Hamamatsucho Station North Exit