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