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A neighborhood sushi counter in Shinjuku where the chef set up shop with an explicit goal: good sushi for everyone, not just expense-account crowds. The omakase moves through steamed and simmered dishes before the nigiri starts, a structure that shows off broader Japanese cooking chops before the knife work takes over. That knife work, by the way, is fast and unhesitating. The Michelin Guide gave it a Bib Gourmand, which tracks.
One honor, in evidence:
The record strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we score
Nearby in the record closest first
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