Sushi Ichijo (sometimes also spelled Ichijou) is located near the Higashi Nihonbashi station, in the location that used to house Sugita-san's famous Miyakozushi restaurant. $(function(){ $(".info .more").on("click", function() { $(".info .gallery.hidden").fadeIn(); $(".info .more").hide(); }); }); As the chef at a sushi restaurant, Chef Arai wants you to feel like you really ate your fill of sushi. ... Sushi / Tokyo GOLD. The second counter, which is manned by a young chef by the name of Watanabe-san, is very tiny and intimate, seating only five. Sushi Arai. And yet there are touches that are throwbacks to sushi restaurants of old: a majestic ice box built into the rear wall and a row of handwritten wooden plates displaying the freshest fish each day. Other than these few issues, the food is outstanding. Sea urchin and bluefin tuna are the two delectable icons of the Sushi Takamitsu menu. The chef-owner Arai-san has a strong background of working at the famous sushiya Kyube in Ginza as well as Sushi Sho in Yotsuya, no wonder it becomes a topic in town since it opened in late 2015. Today, we’ll share the list of genuinely popular (and the most exclusive, I should say) Sushi restaurants in Tokyo among local Japanese people. JP EN. So popular that Arai opened a second counter a few months ago. Arai san, opened his sushi yasan at Ginza in following Shimizu san nigiri style, but now after his star is serving a lot of maguro. Sushi Arai (along with Amamoto) is the new darling of Edomae Sushi in Tokyo. Cost: JPY 25,000, before drinks Size: <12 seats Reserved: About 5 weeks in advance Miyaha came recommended by a sushi chef whom I hold in high regard. Yuichi Arai is just 33 years old and originally from western Tokyo. In late-2016, Mizutani-san closed his shop. The maguro I was served, from Aomori prefecture, was very good but not particularly memorable -  and it certainly was not a particularly rare or prized cut. I've been doing my research on tabelog but I keep reading that most of these places do not take reservations for new or foreign customers. He is especially proud of the pot that has prize of place on the counter behind him. Because the most important thing is that the customer goes home happy. ... A visit to the second counter at Sushi Arai in Ginza, Tokyo. TABELOG GOLD (RATING 4.25) NEWEST HEAVYWEIGHT IN TOWN - OPENED MARCH 2018. sushi namba . A sushi apprentice refers to the master as oyakata, which includes the characters for ‘parent’ and ‘the way’. Newcomers and regulars alike love it, especially having a say in the line-up in their sushi course – a rarity in this age of omakase. twitter. Also, only one option is offered to foreign tourists at lunch, a ¥20,000 lunch that includes both otsumami and nigiri. As does the fact that this chef likes flexibility and welcomes customer input in a style called okonomi, or ‘as you like’. I’ve seen shocking behavior from foreign customers at counters of well-known shops (women doing their makeup at the counter, men playing games on cell phones and picking the rice off their nigiri... ) - no wonder then that a separate counter for foreigners becomes even more appealing under these circumstances. facebook. Stepping into Sushi Arai, it feels brand new with the clean, crisp smell of Kiso Valley hinoki. This is the annual restaurant award on the basis of evaluation by ordinary customers, not by industry experts. You can check out my review of that experience here. Below you’ll find a gallery of photos taken during my lunch at Arai’s second counter, with items shown in the order they were served. One of the sushi restaurants that I had the pleasure of dining at is run by a relatively young chef, Yuichi Arai, who is a mere 33 years old and already has his first restaurant in Ginza, which was awarded One Michelin star and highly ranked on the Tabelog (Score: 4.41/5.0). The focus here is on nigiri sushi in which tasty fish and shellfish slices are gently pressed on to a bed of delicately-flavored rice made with akazu red vinegar. The shari really stands out, it is sharp and sour, and works really well with the neta. So, how’s the experience? We hope you will fully enjoy our food without worrying about time. The small round plates with a sea bream design and different seasonal motifs of sakura, bamboo and pine are especially lovely. He was truly one of the most legendary sushi chefs in Japan, and his departure leaves a distinct void in this universe. 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