Matsuura-san learned fish selection and preparation techniques at a fish market, and after training at Ginza Onodera, Masuda, and Sushi Raishu, he became independent. Within just one year of opening, he earned a Michelin star and quickly became a reservation hotspot. This beloved sushi restaurant has also received a Bronze rating on Tabelog.Originally known for its high cost-performance, the prices have increased with its growing popularity, but the quality has also improved, making it a sushi restaurant that offers value beyond its price. The efficiency of serving a variety of dishes, including appetizers, almost single-handedly without any wait time is remarkable.The sincerity of the chef is reflected in the sushi, as he carefully closes the rice container after each piece to maintain the rice at its best condition. Few sushi restaurants take such meticulous care of the rice.He constantly seeks high-quality ingredients, utilizing not only Toyosu but also direct sourcing from places like Yamazaki Fresh Fish, ensuring delicious fish is always available. This time, the seasonal specialties included sweetfish simmered for four days, red sea urchin, rock oysters, black abalone from Chiba, and white-spotted rabbitfish, showcasing the best of summer. The classic an-kimo (monkfish liver) roll paired with the Time Machine, and the brown sugar ice cream with Time Machine are dishes I never tire of.This is one of the sushi restaurants I want to keep visiting for a lifetime!◇ Appetizers, ◆ Nigiri◆ Negitoro◇ Steamed Katsuo◇ Katsuo◇ Rock Oyster◇ Black Abalone◆ An-kimo and Gourd Roll & Time Machine◇ Grilled Eel with Soy Sauce◇ Simmered Sweetfish◆ Aori Squid◆ White-spotted Rabbitfish◇ Tai Shuto◆ Akami◆ Chutoro◇ Sawara Rice Bowl◆ Kohada◆ Shima Aji◆ Aji◆ Kuruma Ebi◆ Red Sea Urchin◆ Bafun Uni◇ Soup◇ Tamago◆ White-spotted Rabbitfish◇ Simmered Sweetfish◇ Brown Sugar Ice Cream & Time Machine
We use cookies on this site to enhance your user experience.
