Dream sushi at dream prices

The name changes every Sunday

On Sundays, when owner Junpei Ono takes the day off, chef Jun Yoneyama changes the restaurant's name from Sushi Ono to Sushi Sora. Hidden in an alleyway running along the Shibuya river in Ebisu, Sushi Ono is so popular that hardly anyone can reserve a meal. But Sushi Sora, which was established to foster new talent, is far more accessible. The restaurant is small, with six counter seats and two private rooms that beautifully blend contemporary and traditional elements in the spirit of Japanese wa (harmony). Yoneyama closely mirrors the style of master chef owner Ono, down to the selection of ideal ingredients. However, all prices on Sunday are a significant 30% off. "When I'm not making the sushi," says Ono, "the restaurant shouldn't use my name. Don't you think it's cool to run a sushi bar under another name once a week?" Seeing the restaurant filled with content faces on Sunday is enough to convince anyone of the concept's merit.

Sushi favorites made with passion

"I love sushi so much that I simply had to make it my career. As a sushi chef, I am constantly striving to improve my skills," says Sushi Shin owner Shintaro Suzuki with a boyish smile. Suzuki's love for Sushi is real. He made sushi part-time during his high-school years and then spent 13 years training at various sushi restaurants. Even now that he runs his own restaurant, his passion hasn't subsided. Suzuki always asks himself what his customers think and finds ways to satisfy them. He works hard to collect and prepare 20 of the freshest, most seasonal ingredients to present before customers in four boxes.
Guests are fascinated by Suzuki's performance at his counter, the "Suzuki Theater". He cherishes each carefully selected ingredient and seems to gently converse with the sushi while preparing it. His passion is not reserved for evenings, but extends to lunches when he prepares his so-called "regulars" at a discount. He remarks that "Our evening guests usually begin with hors d'oeuvres, but lunch guests come to dine on sushi from the start, and I take their desires seriously." The regular set is only served three days a week and includes 10 varieties of sushi that Suzuki prepares carefully from early in the morning. Experiencing this lunch set will open your eyes to the meaning of fresh, authentic sushi.

Chirashizushi as colorful as jewels

Chirashizushi, a festive lunch specialty at Sushi Iwase, combines over 20 types of sashimi and vegetable on rice. With every bite, the customer enjoys something delectably different, from Kasugo seasoned with vinegared egg yolk to lightly boiled butterfish seasoned with kelp, tuna dipped in soy sauce, vinegared kohada (spotted sardine), horse mackerel from Kagoshima and sea urchin from Karatsu. But be sure to arrive early, because only 10 servings of this popular dish are served per day, three days a week.
Owner Iwase remarks "There are more toppings in this bowl than in our Chef's Choice dinner. It's the perfect introduction to my sushi." Since opening in Shinjuku in September 2012, Sushi Iwase has gained popularity due to Iwase's ability to consistently satisfy customers. A true craftsman, young Iwase works with quiet concentration, but his chirashizushi speaks volumes about his skill at choosing premium ingredients and finishing them with a pleasing flair. When placing toppings on rice, it reminds one of a master painter placing colors on a canvas.

Authentic Edo-style sushi in Ginza

Needless to say, Ginza is the mecca for sushi. And one of the most prestigious sushi bars in this district esteemed by sushi connoisseurs is Sushi Aoki. While carrying on the Edo-style sushi skills he inherited from his renowned sushi chef father, current owner and sushi chef Toshimasa Aoki never stops pursuing further improvement of his skills and cuisine. Every serving is expertly crafted yet full of character, reflecting Aoki's amiable personality and lighthearted laughter.

To experience sushi made by Aoki, we recommend visiting for lunch when many gourmands take advantage of the lower prices. Subtle yet casual, Aoki's sushi making style is reflected in the atmosphere of this high-end sushi restaurant where guests need not concern themselves with overly formal manners. Just immerse yourself in the taste and you won't be disappointed.

The pride of a consummate chef

Owner chef Shinji Kanesaka of Ginza Sushi Kanesaka explains while preparing kelp-seasoned red bream from Akashi, Hyogo, that "Rice, toppings and wasabi are what a sushi chef works with. This is the simple truth of our profession. Nothing more, nothing less. And it explains why we invest our hearts in the ingredients."
Once sushi is placed on the wooden counter, the rice begins to settle. So customers should start eating immediately to fully savor the texture of the sea bream and the aroma of the sea. The rice loosens in your mouth and blends with the kelp's flavor while the taste of the tender sea bream lingers on. This is precisely what Edo-style sushi is all about, and it's what earned this establishment 2 Michelin Guide stars. As Kanesaka likes to say, "This is heartfelt sushi".
According to Kanesaka, he loses his "sense of grip" if he takes more than 3 days off. So he's been working continuously at the counter ever since opening his shop 10 years ago. Lunchtime is ideal for becoming acquainted with this dedicated chef owner. His lunch sets begin from a reasonable 5,250 JPY. Once you've experienced the lunch, the evening Chef's Choice will become hard to resist.