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A one-Michelin-star Edomae sushi counter in Akasaka where the chef makes regular runs to Tokyo Bay fishing ports to source his catch personally. Rice is seasoned with red vinegar and salt in the old Edo tradition, and fish arrives cured in kombu or vinegar rather than served raw and raw alone. Tuna holds the center of the meal, with toro early and tekkamaki to close, a structure that feels like a argument the chef has been quietly winning for years.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tuna
“Tuna takes centre stage, while the nigiri begins with toro and concludes with tekkamaki.”
Michelin Guide
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