May 2, '15

Sushi-ya

Takao Ishiyama
Takao Ishiyama

28 year old Takao Ishiyama is the new darling of bloggers, instagramers and Tokyo sushi connaisseurs. His 8 seat sushi shop in Ginza is called Sushi-ya, which literally means “sushi shop” in Japanese. Apparently Ishiyama-san used to work at Kanesaka and Saito, thus you can experience the same sushi making style throughout the omakase.


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Slicing the maguro

Striving for excellence can be felt everywhere,starting from the perfectly seasoned rice and top notch neta, finishing with the impressive skills of Ishiyama-san. I am not going to elaborate too much on the meal, just that the visit to Sushi-ya was a great revelation and would probably make to my 5 top sushi experiences in Tokyo.
P.S. Please read a brilliant post on sushi in Japan by “kayoubidesu”. Very useful and informative, especially if you are acquainted with Tokyo sushi world.


Shako (mantis shrimp)
Shako (mantis shrimp)
Flounder
Flounder
Baby squid with egg yolk sauce
Baby squid with egg yolk sauce
Oyster
Oyster
Katsuo (bonito)
Katsuo (bonito)
Nodo-guro (rosy seabass) "stuffed" with spring onions
Nodoguro (black throat sea perch) “stuffed” with spring onions
Crab
Crab
Baby shrimp with ankimo ( monkfish liver)
Baby shrimp with fish liver
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Swordfish
Ribbon fish
Tachiuo (ribbon fish)
Chutoro
Chutoro (medium fatty tuna)
Otoro (fatty tuna)
Otoro (fatty tuna)
Akami (lean tuna)
Akami (lean tuna)
Squid
Squid
Kuruma ebi ( Imperial prawn)
Kuruma ebi ( Imperial prawn)
Kohada (Gizzard shad)
Kohada (Gizzard shad)
Aji ( Japanese horse mackerel)
Aji ( Japanese horse mackerel)
Torigai ( Japanese cockle)
Torigai ( Japanese cockle)
Hamaguri (hard clam)
Hamaguri (hard clam)
Murasaki uni ( sea urchin)
Murasaki uni ( sea urchin)
Omelette to end the meal
Omelette to end the meal
Takao Ishiyama and the hostess of the restaurant
Takao Ishiyama and the hostess of the restaurant
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