Tokyo Food, July 14, 2026 (Tuesday) 20:30 Tabelog Rating: 4.58 2026 GOLD 2025 Top 100 Restaurants 2026 Gault & Millau 3 Toques Last night's dinner was here! It was my first visit in three weeks. Chef Yuichi Arai trained for 8 years at "Kusukabe" in Ginza and 6 years at "Sushi Takumi" in Yotsuya before opening "Sushi Arai" in 2015. I usually sit at Chef Arai's counter on the second floor, but this time I visited the private counter on the basement level, where Chef Nishiyama Kaizan was in charge. The menu consists of an omakase course only. 1. Tender Octopus Stew from Sajima 2. Kinmedai (Golden Eye Snapper) Shabu-Shabu 3. Katsuo (Bonito) Tataki Served with Yama Wasabi and Soy Sauce 4. Aburi Kuromutsu (Blackthroat Seaperch) Served with Grated Daikon 5. Nakaochi (Tuna Scraps) Hand Roll 6. Aburi Amadai (Sweetfish) 7. Makogarei (Flatfish) 8. Managatsuo (Spanish Mackerel) Sourced from Junichi Fujimoto 9. Sardine With Chopped Green Onion between the rice and fish. 10. Hokki Clam 11. Shako (Mantis Shrimp) 12. Horse Mackerel 13. Akami (Lean Tuna) from Funka Bay Sourced from "Yama Ko" 14. Chutoro (Medium Fatty Tuna) from Funka Bay Same fish as the Akami, sourced from "Yama Ko" 15. Ohagi (Sweet Rice Ball) 16. Kohada (Gizzard Shad) 17. Kuruma Ebi (Tiger Prawn) 18. Shijimi Clam Soup 19. Bafun Uni (Sea Urchin) from Rebun Island 20. Gourd Roll 21. Tamagoyaki (Japanese Omelette) My first experience on the basement level was enjoyable.
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