This time I’ve also revisited Miyako sushi (or Miyakozushi, 4th best sushi restaurant on the tabelog.com site) which for me is probably the favourite from all the high-end sushi-yas in Tokyo at the moment. Sugita san has this rare ability, even among the best sushi chefs, to bring out the most exquisite flavours of the fish and the seafood he is using. His, favourite, kohada (gizzard shad), for example, is pickled in vinegar for 4 days before serving. Kinmedai ( golden eye snapper) is slightly grilled and smoked so the nigiri tastes like butter. And the ika (squid) was so tender and not chewy at all that I couldn’t believe I was eating squid. Surprisingly, Miyakozushi still doesn’t have any Michelin stars, but the quality of the sushi and the fact that you need to book the restaurant weeks in advance shows that real masters don’t need any medals.