MICHELIN Guide’s Point Of View
Once home to Hirozen, helmed for 15 years by Osaka chef Naruki Matsumoto, this bright little space is today his own sushi-ya, serving a straightforward selection of maki and nigiri crafted from fish sourced straight from Japan. No detail is overlooked by the kitchen—from the fine-grained rice that's judiciously seasoned and served at the ideal temperature, to the expertly sliced fish paired with it. Sushi is offered by the piece or as part of the omakase that lists each course with its respective price. Commence with a trio of red snapper, tender squid over shiso leaf and sliced sea scallop all sprinkled with lemon juice and sea salt. Grilled and fried appetizers round out this fine menu, but finish with a simple handroll of cool crabmeat.