6-3-7 Ginza 1F Yugen Bldg.
Chuo 104-0061 Tokyo Prefecture, Japan
Dining date: 11/2/16
Sushiya came highly recommended from my friend Tomo as one of the popular up-and-coming sushi restaurants in the city. It’s a relatively new restaurant, having been open for only a couple of years, but has gotten a lot of attention from many food writers both in Tokyo and abroad. The chef here is 30-year old Takao Ishiyama who has worked at a couple of very highly-regarded sushi spots – Sushi Kanesaka and Sushi Saito.
Interestingly, none of the diners this evening were English-speaking. Chef Ishiyama’s English is very good, which is probably an additional draw for international visitors.
Ikura with yuzu
Grilled Shirako with togarashi
Nodoguro with geeen onion
We had a great meal at Sushiya. The toro and uni were, of course, delicious, but everything was really strong. The seared nodoguro (sea perch) wrapped in green onion in ponzu was fantastic. Both the anago and unagi were rich and sweet while the aji exhibited a fresh, clean bite. At low-$200s per person, the price was very reasonable for this quality of fish and preparation. I’m glad to have gotten a chance to dine here as the singular upscale sushi meal of this trip.