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The chef grew up abroad and came back to Japanese tradition on purpose, which might explain why this Michelin-starred sushi counter in Shinjuku feels like someone thinking hard about what the form can do. Rice is matched to each topping by vinegar type, and the progression moves from delicate to assertive. Squid glazed with white birch sap and conger eel finished with a herbal reduction are the kinds of details that make you pay attention.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Simmered monkfish liver
“Among the appetisers, standard items include simmered monkfish liver and steamed abalone.”
Michelin Guide -
Steamed abalone
“Among the appetisers, standard items include simmered monkfish liver and steamed abalone.”
Michelin Guide -
Squid glazed with salt water
“Pioneering directions in modern sushi include squid glazed with salt water mixed with white birch sap and conger eel paired with an herbal liquor reduction.”
Michelin Guide
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