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A Michelin-starred Edo-style sushi counter in Higashinihombashi where the rice is seasoned with red vinegar, a quieter, sharper choice than the white. The chef is a traditionalist who permits himself a few ideas of his own, like serving simmered conger eel two ways so you can taste the difference a sauce makes. Nigiri is the point, shaped with the kind of precision that only comes from years of doing one thing on purpose.
One honor, in evidence:
The record strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
- Japanese halfbeak Michelin Guide
- Horse mackerel Michelin Guide
- Simmered conger eel Michelin Guide
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