It's the rice that gives it away. The restaurant itself, tucked behind a discreet façade down a suburban side street, is perfectly in keeping with the way things would be done in Tokyo, as is the crisp corporate-cool of the fit-out, warmed gently by the quiet burble of jazz. But to take a finger of nigiri, the temperature just so, each grain of rice distinct, from Koichi Minamishima is to know the finest sushi in the state. He tops his rice with beautifully cut swatches of fish from near and far - fatty, almost crunchy meat from under the fin of a flounder; outrageously buttery Japanese tuna belly; fine local whiting; saline Victorian salmon roe folded in a battleship of luxe nori. There are hot dishes for those not sitting at the counter, but really it's all about the sushi. Sommelier Randolph Cheung gives proceedings a gentle twist: rare is the sushi-ya in Ginza that offers wine pairings this en pointe alongside sake and beer options. Pure elegance.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Omakase menu $150

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Koichi Minamishima


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