During this trip to Tokyo I started with Sushi Mizutani, then Sushi Kanesaka and ended up at Sushiko Honten (6-3-8 Ginza, tel. 03 3571 1968 ). Ironically, my favourite of all the three was the latter, the sushi place that has only one Michelin star, the least from all the three.
What made me love this place? First- the warm welcoming, the chef Mamoru Sugiyama san is genuinely trying to make the time at his restaurant (again, only 11 places) as pleasant as possible. Eating out at fine sushi places doesn’t need to be like going to a temple, isn’t it?
Then the rice, a little bit like risotto, perfectly cooked, but still firm. He would form the rice in very small sushis and slice the fish into thin slices. For example, for the otoro sushis, he would slice the fish into two fine slices and use them both for one sushi. What I also loved that he dares to use more variety of ingredients, like crab or grilled tuna.
Otoro… I liked that the chef would slice otoro in front of you (as usually the perfectly square pieces of the fish are prepared in advance), carefully removing the excess fat…
