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An Edo sushi counter shaped by a Sukiyabashi Jiro apprenticeship and, unusually, a British proprietress with a mission to excavate Tokyo's culinary past. The nigiri follows the classic arc from delicate white fish through to richer cuts, with the rice seasoned sharply with rice vinegar in the old tradition. The appetisers dig into Edo cuisine proper, treating Nihonbashi, the old cradle of sushi culture, as a living reference point rather than a decoration.
The awards strongest first
- Gault&Millau 3 Toques
- Michelin Guide Selected Restaurant
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Gizzard shad
“Three pieces of tuna are followed by gizzard shad, its bright acidity providing a crisp finish.”
Michelin Guide
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