MICHELIN Guide’s Point Of View

True, the vibe is friendly and the location is convenient for tech entrepreneurs, but superb Edomae sushi is the real reason why Omakase is always full. Ergo, reservations are required and punctuality is a must. The kimono-clad servers strain to place dishes in front of diners, who usually sit elbow-to-elbow at the tight L-shaped counter, but the chummy young professionals and gourmands don’t seem to notice anything but the chefs. Choose from two omakase menus; the more extensive (and expensive) one offers additional sashimi and nigiri. Begin with buttery ocean trout steamed in sake and presented with a wedge of heirloom black tomato as well as an herb salad in rice wine vinaigrette. Beautifully arranged sashimi features bluefin tuna with red-fleshed sea perch, garnished with cured kombu, shiso leaf, wasabi and a bit of chrysanthemum petal salad. Still, no dish can compare with the exquisite level of nigiri, which may showcase marinated chutoro, cedar-torched sea bream, Hokkaido uni with house-brined ikura and a fluffy piece of lobster-infused tamago. Extreme attention to detail is the hallmark of dining here, with customized portions of rice and wasabi adjustments for each guest's palate.