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Tabelog 4.40 🥈⁣
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Yamazaki San has a unique culinary background, spending 8 years at a traditional kaiseki restaurant called Morikawa [もりかわ] and some time at another 2 extremely famous fusion restaurants, Chiune and Aca. His culinary journey was indeed fully reflected in his food - the spot-on fusion influence was also one of the key reasons that I really love this restaurant. ⁣
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In my recent visit, the menu featured some of my favorite Japanese ingredients such as crab, kinmedai and unagi. Surprisingly, it was my first time trying Yamazaki San’s grilled unagi and it did live up to expectation. The surface was crispy, and the meat was perfectly grilled into a flaky texture like pastry. I also love the salinity of the sauce, allowing the intense unagi flavor to shine. ⁣
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The gohan has never repeated since my first visit. I particularly enjoy the crunchy mouthfeel of herring roes and the refreshing sweetness of nanohana. The secret egg yolk was definitely the hero, integrating all elements into one sumptuous bite. I would have added two bowls if I didn’t have Sugalabo for dinner.⁣
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As a tradition here, the meal always finishes with a show-stopping homemade gelato. Yamazaki San heard our needs – he is going to open a Gelato shop so everyone got the chance to try his amazing recipe! ⁣
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💴Budget: 55,000 yen⁣⁣
🥘Food: 9⁣⁣
🍹Drinks: 9⁣⁣
🏢Vibes: 10⁣
⚖️C/P: 9 Less

Tabelog 4.61 🥇⁣
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Chef Arai was a supernova when he first opened Sushi Arai back in 2015 because of his one-of-a-kind CV that encompasses experience in both Kyubey [久兵衛] style and Sushi Sho [壽司匠] style. Right after graduating from culinary school, he began his sushi career at Kyubey, and eventually spent 8 years at this training ground. Then, he moved on to another discipline, Sushi Sho at Yotsuya, working alongside the master Chef Nakazawa who later left Japan for good, for another 6 years. Given such a special culinary background, it’s no surprise that customers would experience the unique styles of both disciplines. ⁣
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Today, Sushi Arai’s main counter is almost impossible to book unless you’re a regular. Price tag has also skyrocketed because Chef Arai invests a lot in his purchases. I have had the best kujira and shime-saba in my life during my recent visit in late-Feb. He also serves a myriad of maguro cuts – if you are lucky enough, you may get 6 to 7 cuts of maguro, including some rate cuts like senaka [背中], hagashi [剥し] and chiai [血合]. ⁣
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Chef Arai also practices an unheard-of photo-taking policy, allowing photo-taking and video-recording only when the dish is completely red in colour. Do take note and respect the house rule.⁣
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💴Budget: 50,000 yen⁣⁣
🐟 Neta: 9⁣
🍙 Shari: 9⠀⁣⁣⁣⁣
🦪 Tsumami: 9⁣
🍹Drinks: 8.5⠀⁣⁣⁣⁣
🏢 Vibes: 9⁣
⚖️ C/P: 8.5 Less

🇯🇵

Sushi Shiro is co-owned by Owner Chef Takaguchi and a passionate food lover from Hong Kong. Being born and raised in Fukuoka, Chef Takaguchi began his sushi journey at the age of 16 before joining the pioneer of high-ended sushi in Fukuoka, Kougyoku [高玉], working alongside the head chef of Kikuzushi. An opportunity knocked in early 2010s - Chef Takaguchi embarked on his overseas sushi venture in Taiwan. During this journey, he met Chef Masuda [增田] of Sushi Masuda who entrusted him in numerous projects like the opening of Wakon [和魂] in Tokyo. Prior to opening his own sushiya in Fukuoka, he was the head chef of Zhiting [植庭] in Shenzhen where he built a trusted team of supporting cast.

The co-owner is experienced in interior design so it is totally understandable that the décor of Sushi Shiro is way better than most of the top sushiyas in Japan. Each glassware and tableware was carefully selected as well - cost was essentially the last thing that the team considers.

Thanks to the well-equipped kitchen, including a kappo-level grilling station at the center, the tsumami session was an impressive start. I had the most delicious mehikari in my life at Sushi Shiro – the owner subsequently told me it was the second most costly item right behind maguro. The homemade karasumi mochi was flawless in terms of mouthfeel and balance of flavors.

Sushi is undoubtedly the focus of a sushi omakase which largely hinges on the consistency of shari. Sushi Shiro perfected it despite the fact that it’s just soft opening. The shari recipe was very unique that I was unable to relate to any notable school, allowing the natural umami of rice to shine with the support of balanced salinity and acidity. I was particularly impressed by the kawahagi and kuruma ebi.
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Let’s not forget about the sake selection which was collaborated with Shuho [酒峰], a famous sake bar in Fukuoka. The premium Kinpa [光武] from Saga was comparable to Nizaemon [二左衛門], which paired well with the sophisticated and savory tsumami.

Reservation is still relatively easy. I can tell this sushiya will exceed Tabelog 4.0 soon so do try it out before it becomes hard to book.
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💴Budget: 30,000 yen⁣ Less

Tabelog 4.31🥈⁣
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Sonoji was established by Chef Suzuki in 2000 in a city called Shimada [島田] in the Shizuoka Perfecture. It used to be a casual tempura and soba eatery which offers a la carte. In 2016, Sonoji was relocated to Tokyo as chef has accumulated enough wealth to step up his game. Chef Suzuki picked Ningjocho [人形町] because it’s believed to be the origin of tempura soba. ⁣
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The new location does not stop Chef Suzuki from sourcing his seafood and vegetables in Shizuoka. In fact, Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾] is the deepest bay in Japan that lands all sorts of rare deep-sea fish and crustaceans. Needless to say, the tempura featuring ingredients from Shizuoka was particularly delicious, including the moist tachiuo [太刀魚], meaty tamangei [新玉蔥], flaky kisu [鱚魚] and flavor-packed megochi [目鯒]. Let’s not forget the soba with sakura ebi – it’s such a satisfying finish to this rich meal. Do note that the batter is quite heavy, definitely not the modern style that emphasizes thinness. If you like Kusunoki [くすのき], you may not enjoy Sonoji’s take on tempura and batter. Reservation is completely regulars only and you should plan your visit 6-9 months in advance. ⁣
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💴Budget: 35,000 yen⁣⁣
🥘Food: 9⁣⁣
🍹Drinks: 9⁣⁣
🏢Vibes: 9.5⠀⁣⁣⁣
⚖️C/P: 9 Less

Tabelog 4.49 🥈⁣
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Sushi Takamitsu is certainly the most entertaining and exciting sushi restaurant in Tokyo. Chef Yasuda San will keep you entertained from start to finish from displaying his collection of luxurious tableware and cute handmade iPhone case to showing off the uni and maguro of the day. ⁣
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This restaurant is not for the gram only – some dishes were truly delicious such as the mehikari, unagi temaki as well as uni gunkan. If you are looking for a delicious and fun sushi dinner, you have to put Sushi Takamitsu on your to-go list. Reservation is limited to regulars only and you should plan your visit 6 to 9 months in advance. ⁣
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💴 Budget: 40,000 yen Less

Tabelog 4.16 🥉

1) Kita-murasaki Uni[北紫雲丹] from Hatate [羽立水產]

Our visit was in late Nov so we didn’t expect to see so many types of uni. Thanks to the special arrangement by Obana San, we got to try the no.1 kita-murasaki uni from 3 best producers. Without a shadow of a doubt, Hatate was textbook kita-murasaki uni, which was packed with ocean flavors and delicate sweetness to finish. The freshness was also outstanding as the uni was firm and creamy.

2) Kita-murasaki Uni from Tachibana [橘水產]

Tachibana has always been my favorite. The nicer ones usually come with a unique peanut butter attack and a floral finish. Again, it’s a completely new box. Hands down the best piece of uni of this winter trip.

3) Buri from Hokkaido [北海道], Ginger Shoyu

First time having buri zuked with ginger shoyu and it worked for me. To be frank, the ginger flavor was very mild but it managed to bring out more meaty flavors so that our palate would not be dominated by the fattiness of buri. The warmer shari was equally sensational.

4) Kuruma Ebi [車海老], Kuruma Ebi Shoyu

5) Kohada [小鰭]

6) Anago [穴子]

Crispy outside and velvety inside – my favorite rendition of anago nigiri.

8) Sawara Zuked with Secret Shoyu

Hard to explain the sensation – just imagine the meaty flavor of sawara crossing over with the finish of smoked salmon. The zuke process also softened the flesh. All of us were impressed by such an extraordinary interpretation of sawara.
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8) Uni Parfait

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Sushi Obana commenced its legend in Tatebayashi 32 years ago. Taisho, Obana San, is one of the most respected sushi chefs by industry people. In fact, Obana San was also one of the 3 masterminds behind Sushi Tokami [鮨とかみ]. Needless to say, Obana San has exclusive access to the best maguro offered by Yamayuki. Reservation is only open to regular customers only, and you are advised to make your reservation 9 months in advance.
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💴Budget: 33,000 yen⁣
🐟 Neta: 9.5
🍙 Shari: 9⠀⁣⁣
🦪 Tsumami: 8.5⠀⁣⁣
🍹Drinks: 10⠀⁣⁣
🏢 Vibes: 10⠀⁣⁣
⚖️ C/P: 10 Less

Tabelog 4.51 🥇⁣
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1) Kinmedai [金目鯛] from Shizuoka [靜岡], Urokoyaki [鱗焼き], Mizansho [実山椒] Shoyu⁣
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It is the signature dish of Onjaku which is also the only dish that exists throughout the year. It is my 4th time trying this dish and I was amused by the consistency of Chef Sugiyama’s cooking. Scales were savory and crispy whilst the meat was moist and cooked to perfection. The cooking process was also a joy to witness, which stimulated our sight and smell simultaneously. ⁣
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2) Shiro Amadai [白甘鯛] from Yaizu [燒津], Kamouri[冬瓜], Dashi [出汁]⁣
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Such a thick filet that’s packed with deep flavor and fattiness. The dashi was comforting, making it a magical match with the shiro amadai.⁣
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3) Ama-gatsuo [甘鰹], Tamanegi [新玉蔥] Shoyu⁣
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Relatively firm texture which demonstrated the freshness. The tamanegi shoyu was seasoned perfectly to neutralize the potential unpleasant blood aftertaste of katsuo. ⁣
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4) Charcoal Grilled Figs, Peanut Miso⁣
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This is the best piece of figs I have ever had in my life. So impressed by the synergy with the unconventional flavors of peanut miso.⁣
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5) Kabura [蕪菁]⁣
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6) Tachiuo [太刀魚] Renko Mochi [蓮根餅]⁣
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7) Aonori [青海苔] Senbei [仙貝], Hamaguri [蛤] Dashi [出汁]⁣
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Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾], which is the deepest bay in Japan (approximately 2,500 m deep), lands all sorts of rare deep-sea fish and crustaceans. In particular, all seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop, which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop is also a pioneer in shinkeijime [神經締] that maximises freshness of the catches when they arrive at the restaurant. I strongly recommend visiting Onjaku for lunch as the sunshine behind your back will make it a very pleasant dining experience.⁣
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🥘Food: 9⁣
🍹Drinks: 8.5⁣
🏢Vibes: 9.5⠀⁣⁣
⚖️C/P: 10 Less

Tabelog 4.40 🥈⁣
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Yamazaki San has a unique culinary background, spending 8 years at a traditional kaiseki restaurant called Morikawa [もりかわ] and some time at another 2 extremely famous fusion restaurants, Chiune and Aca. His culinary journey was indeed fully reflected in his food - the spot-on fusion influence was also one of the key reasons that I really love this restaurant. ⁣
⁣
In my recent visit, the menu featured some of my favorite Japanese ingredients such as crab, kinmedai and unagi. Surprisingly, it was my first time trying Yamazaki San’s grilled unagi and it did live up to expectation. The surface was crispy, and the meat was perfectly grilled into a flaky texture like pastry. I also love the salinity of the sauce, allowing the intense unagi flavor to shine. ⁣
⁣
The gohan has never repeated since my first visit. I particularly enjoy the crunchy mouthfeel of herring roes and the refreshing sweetness of nanohana. The secret egg yolk was definitely the hero, integrating all elements into one sumptuous bite. I would have added two bowls if I didn’t have Sugalabo for dinner.⁣
⁣
As a tradition here, the meal always finishes with a show-stopping homemade gelato. Yamazaki San heard our needs – he is going to open a Gelato shop so everyone got the chance to try his amazing recipe! ⁣
-—————⁣⁣
💴Budget: 55,000 yen⁣⁣
🥘Food: 9⁣⁣
🍹Drinks: 9⁣⁣
🏢Vibes: 10⁣
⚖️C/P: 9 Less

Tabelog 4.43 🥈⁣
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Chef Shimazu is currently one of the most esteemed young sushi chefs in Tokyo. He began his career at Sushidokoro Abe [寿し処阿部]. After 5 years of training, he became the head chef of Ranmaru, a popular high-ended sushiya among younger customers at Meguro, spending another 2 years there before opening his own sushiya at Shirokane [自金]. ⁣
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When I first entered the restaurant, I was immediately impressed by the energetic vibes of the staff which was quite similar to Ryujiro – Chef Shimazu was welcoming, he would command loudly but in a respectable manner at the counter. Sake selection was outstanding and priced reasonably – the Kokuryu Nizaemon I tried was in perfect condition!⁣
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Chef Shimazu’s skills are evident, proven by the consistent and al dente shari. His maguro and hikarimono were remarkable as well. Chef Shimazu’s tsumamis were very well-executed! I was particularly impressed by the complex mouthfeel and flavors of the nagaimo & maguro tsumami. The showstopper was definitely the mirugai that I added after the omakase menu. It was so sweet and juicy, finishing with a pleasant oceanic salinity!⁣
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Overall, it was an enjoyable and interactive sushi omakase. Definitely worth a visit if you are looking for a more relaxing dining experience.⁣
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💴Budget: 35,000 yen⁣⁣⁣
🐟 Neta: 9
🍙 Shari: 9⠀⁣⁣⁣⁣⁣
🦪 Tsumami: 9
🍹Drinks: 9.5⠀⁣⁣⁣⁣⁣
🏢 Vibes: 9⁣⁣
⚖️ C/P: 9 Less

🇭🇰

Sushi Hare is hands down my favorite sushiya in Hong Kong. Nigiris here were consistently crafted in terms of temperature and size. Neta was of very good quality and the prep work was equally outstanding. You just have to try the black pepper anago which i have never seen such a combo elsewhere. The kitchen staff also deserved a lot of credit for the perfectly executed and well-conceived tsumamis. ⁣
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The competitive price tag of Sushi Haré is another reason that makes it notoriously difficult to book. It’s fully booked until Q4 2024 so do follow their Instagram to catch last minute cancellations.
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💴Budget: 980 hkd Less