Matsutake season has arrived, and I celebrated at @hyakuyaku_by_tokuyamazushi, a sleek new counter in Ginza helmed by young chef Hitoshi Sato.
Sato spends his days off visiting producers, and it shows in the pristine seasonal seafood prepared with precision. Especially loved the succulent grilled kinki brushed with sweetened soy and wrapped... More
Matsutake season has arrived, and I celebrated at @hyakuyaku_by_tokuyamazushi, a sleek new counter in Ginza helmed by young chef Hitoshi Sato.
Sato spends his days off visiting producers, and it shows in the pristine seasonal seafood prepared with precision. Especially loved the succulent grilled kinki brushed with sweetened soy and wrapped around julienned matsutake. But one of the highlights was brown bear shabu-shabu, a nod to consulting chef Hiroaki Tokuyama’s legendary Tokuyama Sushi on Lake Biwa. Naturally, funazushi appeared, but as just a whisper of umami funk beneath venison gelée and shiso flowers.
Thoughtful pairings, exceptional execution, and a well-deserved first Michelin 🌟 . Congratulations to Chef Sato and the team!
#Hyakuyaku #GinzaDining #MatsutakeSeason #MichelinStar #TokyoEats #FoodWriter #melindajoeiseatinganddrinking Less
