in tokyo, japan (june’24)

working in the kaiseki industry before training under yoshitake san, murayama is one of the more interesting sushiyas which incorperate kaiseki as its tsumami before the nigiri segment.

with a range of fried, raw and even showcasing an owan, each element was done extremely well. particularly loved the katsuo of the day, the konowata and karasumi chawanmushi, as well as the fried ayu were also very nice. highlight for sure was his awabi, perfect texture but most importantly its kimo sauce was incredible.

the nigiri here follows yoshitake style very much, extremely similar in knife-work and preparations, similar to shikon in hong kong as well. like the tamagoyaki, and the double uni of murasaki on top and bafun below. the shari is definitely stronger in acidity which i prefer personally, balances well with the neta. everything was solid, and comfortable to eat but there wasn’t a piece that stood out. overall a really nice sushiya, taisho and team were also super friendly and speaks good english. very good price but crazy difficult to book with next rounds being one year later, which i can’t seem to justify.

六月のコース (¥36,000)
いちじく、あん肝、味噌 ankimo, fig, miso sauce
マゴチ、ポン酢 magochi, ponzu
女性／男性シャコー girl/boy shako
✨カツオ katsuo
このわた、カラスミの茶碗蒸し sea cucumber innard & karasumi chawanmushi
あゆと万願寺唐辛子の揚げ fried ayu and pepper
✨鮑と肝ソース abalone and liver sauce
はもとなすのお椀 hamo and eggplant owan

イカ ika
のどぐろ nodoguro
✨春子鯛 kasugodai
小肌 kohada
赤身 akami
中トロ chutoro
大トロ otoro
✨あじ aji
馬糞、紫ウニ bafun/purple uni
✨車海老 kuruma ebi
穴子 anago
✨卵焼き egg
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would revisit: try once
reservations on omakase
price range pp: ¥30,000-¥60,000
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📍鮨むらやま
location: 7/f 7-6-2 ginza, tokyo
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