Mizutani (9F, Juno Ginza Seiwa Bldg, 8-7-7 Ginza, Chuo-ku, Tokyo; tel. 03-3573-5258) is undoubtedly one of the greatest sushi chefs in history. Some call his rice “mushy” or not al dente enough, but the disciple of the legendary Jiro Ono has really mastered the perfect rice. Very different than the rice at Sukiyabashi Jiro (which has very strong vinegar taste), Mizutani- san rice is delicate, quite soft and has just a slight touch of vinegar. As we all know, everyone in Tokyo can get excellent fish, but it’s the rice that makes the difference and is the signature of each chef.
Mizutani- san doesn’t allow photography at his restaurant ( since I was there last time, he moved to a new location in Ginza), so I can’t show how good his sushi looked, but I can tell you how good it tasted. Everything, from hirame (yellowtail), kohada( gizzard shad) and to “die for” sayori (needlefish, which was topped with sweet shrimp paste), to explosive awabi ( abalone) and uni sea urchin) from Hokkaido, that was so sweet and tasted like saffron, was the summum bonum of sushi. I don’t think it can get any better.