Sit at the L-shaped counter to best appreciate the skills of Chef Shigeru Nishida as he prepares nigiri with the fluid movements of a seasoned practitioner. You’re in his hands for the evening as he offers just two omakase menus—the difference being that the more expensive one comes with an added sashimi course. The chef sticks to a fairly traditional Edomae style and uses a variety of sources for his fish. Uni may be from Hokkaido but the shrimp is from Canada; tuna from Spain; salmon from Scotland; and the rice hails from California. The menus are good value as they include appetizers, around ten pieces of sushi, chawanmushi, red miso soup and dessert. If, for some bizarre reason, you're still not sated then go next door to the chef's ramen shop, Nishida Sho-ten.
Stay on top of best Restaurants, Lifestyle, Events recommended in your city.
Send this to a friend
Thank you for subscribing to MICHELIN Guide newsletter.
Please verify your email to receive the MICHELIN Guide newsletter.
Your email has been verified.
You will now receive exciting MICHELIN Guide news and offers straight to your inbox.