This sushi restaurant opened in 2004, its owner and head chef being Masahiro Yoshitake, who trained for 28 years in various restaurants before opening his own place in Roppongi, moving to Ginza in March 2000.
His rice is prepared with red vinegar in the “Edomae” way, a style dating back to the Edo period more than 150 years ago. He directly buys 70% of his fish rather than using the main market. His sea urchins are sourced directly from Karatsu, octopuses and sea breams are from Akashi, Hyogoken and Hagi, Yamaguchiken. The sushi bar itself is located on the third floor of a nondescript building in a side street in the Ginza area.
There are just seven seats in the establishment, which are arranged around a wooden counter, so you can watch the chefs preparing the sushi and admire the considerable knife skills on display
Tel: 01865 841443
Fax: 01865 841445
Into Japan Specialist Tours
The Dovecote, Manor Farm, Ball Lane, Tackley, Oxfordshire OX5 3AG