Oct 20, '09

Sushiko Honten

Mamoru Sugiyama
Mamoru Sugiyama san showing some special sake…

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. 

Sweet shrimps and baby shrimps with some soy sauce
Sweet shrimps and baby shrimps with some soy sauce
Toro
Toro
Flounder
Flounder
Grilled tuna ( still warm and even reminded Kobe beef)
Grilled tuna ( still warm and even reminded Kobe beef)
Some kind of hamachi (yellow tail)
Some kind of hamachi (yellow tail)
Crab with some horse radish on the top
Crab with some horse radish on the top. One of my most memorable sushis of all the trip…
Shrimp - also very memorable
Shrimp – also very memorable
Squid
Squid (the favorite of Mamoru Sugiyama san , well, at least this is what he said)
Sea urchin roll
Sea urchin roll
Salmon roe roll
Salmon roe roll. By the way, does anybody know why in Japan no sushi restaurants use salmon? Is this tradition coming from outside of Japan only?

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…

Otoro
Otoro
Otoro
Otoro
Miso soup
Miso soup
Melon
Melon
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