Sushi Tokami revisited

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Sato-san making his signature tuna collar roll

I’ve been posting a lot about Sushi Saito lately and I have a feeling that many first time visitors in Japan have this idea of Saito or Sukiyabashi Jiro being the only must go sushi-yas in Tokyo (mainly because of the publicity they get in the Western media…). There are dozens of really good sushi shops in Tokyo and to be honest with you, whichever you choose, you will still have better sushi experience than anywhere outside of Japan.

One of such places and one of my favourites is Sushi Tokami. Chef Hiroyuki Sato is considered a black sheep among top Edo-mae sushi chefs in Tokyo because he is not afraid to break traditions and just do things his way. Sato-san main point of differentiation is his rice. He cooks it with red vinegar, which some sushi aficionados consider too overpowering for the overall balance of the sushi. Sushi is a question of taste and personally I love Sato-san rice. It does have more character that at other sushi restaurants, but I find it perfect with all the neta, not only tuna.

I had a chance to revisit Tokami this March, see all the omakase below. ( I had a shorter menu than last time… )

Sushi Tokami:B1F, Ginza Seiwa Silver Bldg, 8-2-10 Ginza, Chuo-ku, Tokyo;tel. 03-3571-6005

Sayori ( half beak)
Sayori ( half beak)
Torigai clam
Torigai clam
Akagai clam
Akagai clam
Kohada ( gizzard shad)
Kohada ( gizzard shad)
Hamaguri clam
Hamaguri clam
Lean tuna
Lean tuna
Chu-toro
Chu-toro
O-toro
O-toro
Kuruma ebi
Kuruma ebi
Baby snapper
Baby snapper
Sea urchin
Sea urchin
Tamago brûlée
Tamago brûlée
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