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Sushi

Enjoy the best Japanese food in Tokyo

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The difference between high class restaurants and reasonably priced restaurants is the amount of devotion to quality in the "neta" (topping) that sits atop the rice. In Tokyo restaurants, the chef heads out to Tsukiji fish markets early in the morning and selects freshly caught fish of the best quality using very strict standards.
Seasonal ingredients are high class, but the flavor is exceptional. Particularly high class neta toppings include "toro" (fatty tuna), sea urchin, abalone, and the salmon eggs called "ikura". Toro is the tender, fatty belly portion of the tuna, and the fattiest "otoro" type practically melts in the mouth. For the sea urchin, the testes and ovaries are eaten. Despite its thorny exterior, the edible portion has a very soft texture. Also, sushi with the Japanese style chicken egg omelet called "tamagoyaki" is popular at sushi restaurants even though it is not made from fish, and you can find innovative styles at different restaurants.
The quality of sushi prepared by hand is said to fluctuate widely depending on the skill of the sushi chef. Some chefs are even more concerned with the quality of the rice than the "neta" toppings. Detailed care and high-level skill in elements like the rice temperature, quality of the pressing, and ratio of vinegar in the rice is required for sushi at a high class restaurant.
Many sushi restaurants are based around counter seats similar to those found at a bar, and the chef prepares sushi with rice to order. If you sit at a counter seat, you will most likely be able to see the amazingly efficient hand movements of the chef. It's best to eat the sushi you are handed right away before contact with the air begins to alter the flavor.
The market price for fish can change with each day, so some restaurants do not have set prices. If you don't know what is good to eat, you can try telling the chef an average cost and then saying "omakase", which means "you decide". The chef will prepare some sushi for you with the recommended toppings for that day. If there is anything that you do not like or cannot eat, you should mention that up front.

 

Nishiazabu Taku

(Two stars in the Michelin Guide, 2010)

This restaurant was launched by a young owner. It is open until 2 in the morning, which is rare for sushi restaurants, and serves wine and champagne as well. Nishiazabu is an area with a lot of nightlife spots, and it is fun to stop by this restaurant after going out at night. And of course the sushi flavor is delicious. It is relatively close to Roppongi Hills (about 15 minutes on foot).
Photo: eatpia. com

 
Average cost:JPY 18,000 -
Business hours: 6:00 p.m. - 2:00 a.m.
Closed: Sunday & National Holidays

mapKapalua Nishiazabu Bldg. 1F, 2-11-5 Nishiazabu Minato-ku Tokyo
Phone: 03-5774-4372
http://www.eatpia.com/taku/index.html (English)

 

Sushiya Mao

(One star in the Michelin Guide, 2010)

This is a much-talked-about restaurant launched in 2009 in a collaboration involving "Kanesaka", which is a sushi restaurant with two stars in Michelin. The young kabuki star Ebizo Ichikawa produced the interior design, drawing even more public attention. The restaurant management is especially proud of their prime ingredients, received through the same route as "Kanesaka".
 
Average cost:Lunch/5,250 -, Dinner/ 15,750 - (Plus table charge)
Business hours: 11:30 a.m. -2:00 p.m. 5:00 p.m. -10:00 p.m.
Closed: Open year-round

mapHotel Seiyo Ginza 1F, 1-11-2 Ginza Chuo-ku Tokyo
Phone: 03-3562-7890
http://www.seiyo-ginza.com/mao.aspx (English)

 

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