It used to be possible to make a reservation a month in advance, but now Sushi Arai has become a highly sought-after restaurant, and it’s been almost 10 years since my last visit. The head chef is at the second-floor location, while the original underground shop is run by Mr. Usui.We started with simmered octopus, which was incredibly tender.For appetizers, we had sashimi of assorted fish, abalone, abalone dashi rice porridge, bonito, white sweetfish, and monkfish liver. The ingredients were exceptional, and the preparation was impeccable.The sushi consisted of 12 pieces. The rice was perfectly seasoned and melted in my mouth. It truly lived up to its reputation as a popular restaurant.
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