Review excerpt: It is not just the quality of Hiroyuki Sato’s seafood that has put Sushi Tokami on Tokyo’s culinary map; it’s the understated way he goes about his business. Still in his late 30s, what distinguishes him is the relaxed way he interacts with ...

Tsukijisay, located in the center of the Kyoto and within shouting distance of Nishiki Market, is one of nearly 30 sushi restaurants dotted around the country run by the same company. In the hierarchy of sushi restaurants, Tsukijisay lies midway between family-oriented conveyor-belt establishments ...

You could argue what the sushi chefs do at Kurosugi isn’t much — or perhaps that it is just enough. Of course, that statement is as wide of the mark as it is correct. Witness the delicate pattern of cuts scored into the shiny ...

The fuss is about sushi — or teori-zushi to be precise, which is a riff on maki-zushi, the sushi that comes rolled in nori (seaweed) and that you find everywhere from supermarkets to sushi restaurants. At Awomb, however, it’s you who does the rolling, ...

The restaurant launched in 1907 at the tail end of the Meiji Period (1865-1912). In 1931, Endo's moved to its current location -- a small, unfussy spot inside the market. I imagine the interior hasn't changed much since then: four tables, and as many ...

Sushi Masa lies somewhere between the ubiquitous unfussy kaiten-zushi restaurants and the upscale fashionable places where one is awed into silence (by anticipation of the fare and the bill), but in terms of price and atmosphere it is closer to the former.

Sushi-bun is a classic hole-in-the-wall operation, with barely room for a dozen to perch elbow-to-elbow on stools along the narrow counter. Isogai keeps everything spotlessly clean, though, and needless to say his fish is of the best quality -- it could hardly get much ...

Sushi Iwa makes things easy. For a start, the entrance is at street level. Better yet, it is immediately recognizable from its classic wabi-sabi (tea-ceremony style) look, hempen noren curtain, bamboo trellis window and small iron lantern at foot level. Inside, it feels relaxed ...

The servings are always simple, yet artful -- sometimes adorned with scallions, shiso (perilla) or wasabi. Other times, as with the chu-toro (tuna), the composition is restrained: a cut of fish on a pressing of rice, the flesh and the grain ever so delicately ...

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