Tabelog 4.25 🥈

Sushi Meino is currently the most popular sushiya helmed by a female sushi chef. What separates Sushi Meino with other popular sushiyas is Mei San’s unique and delicate take on edomae sushi with a focus on exquisite wine pairing.

She is also blessed with training experience at legendary sushiyas like Sushi Sho and Sushi Arai. That’s why it is not a surprise to see Mei San offering ohagi, an iconic nigiri from Sushi Sho and Sushi Arai. Ohagi is basically a mixture of minced maguro, green onions, and pickled radish that creates highly pleasant mouthfeel and aftertaste of sweetness from maguro.

A cohesive team is a backbone of a successful sushiya. In fact, Sushi Meino is one of the few family-run contemporary sushiyas as the team consists of Mei San’s mother, sister and a close friend of over a decade. The delicious tamagoyaki infused with Darjeeling tea was actually curated by her sister, I almost needed to ask for another block to bring it back to Hong Kong.

My favorites include her top-notch maguro sourced from Yamayuki, especially the otoro and maguro-temaki. Ohagi was equally phenomenal as I really enjoyed the complexity of flavors and mouthfeel. Saba was another highlight as it was unexpectedly juicy and fatty. As for tsumamis, her perfectly steamed chawanmushi was worth-remembering with the addition of texturally contrasting karasumi.

Sushi chef is a strenuous profession, and I truly appreciate Mei San’s one-of-a-kind interpretation of tsumamis and netas. The popularity and well-deserved accolades of Sushi Meino have also proven Mei San’s talents in this male-dominated industry. Keep it up and I can’t wait to visit Sushi Meino in a different season!
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💴Budget: 50,000 yen⁣⁣⁣⁣ Less