Hyperlocal Tokyo

The only restaurant among the graduates of "Sugita" in Nihonbashi Kakigara-cho that displays a double name on its curtain is "Sushi-ya Yamato" 👍. At the recent 20th anniversary event for "Sugita", the disciples also came and showcased their sibling sushi together. It seems the event was a great success. On this day, Sushi Ichinaga's Sato-san, who had just become independent from a two-star restaurant in Osaka 🌟🌟, expressed his desire to learn about "Yamato's" sushi, so I accompanied him. Coincidentally, a disciple from "Tomisaka" was also doing a one-year exchange training at "Yamato" from May, and the conversation between the craftsmen was refreshing 😊. *The chilled chawanmushi recommended by Sushi Oku's Okatsuji-san was truly delicious🙆‍♂️🙆‍♂️. Menu 1. Hirame (flatfish), Shako (mantis shrimp) 2. Katsuo (bonito) marinated 3. Chilled Chawanmushi (steamed egg custard) *Recommended by Sushi Oku 4. Tai (sea bream) milt 5. Kujira (whale) 6. Hakusai (Chinese cabbage), Kyoage (deep-fried tofu) in a light broth 7. Charcoal-grilled fish dried overnight 8. Kohada (gizzard shad) 9. Sumiiika (cuttlefish) 10. Madai (red sea bream) 11. Shiragai (white-skinned sea bream) 12. Haruko (young sea bream) 13. Anago (conger eel) white-grilled 14. Akami (lean tuna) marinated 15. Sunazuri (chicken gizzards) 16. Aji (horse mackerel) 17. Ishigaki-dai (rock bream) 18. Kuruma-ebi (Japanese tiger prawn) 19. Uni (sea urchin) gunkan (sushi with seaweed wrap) 20. Owan (soup) *Niku-ika (boiled squid) *Niku-hotate (boiled scallop) 21. Anago (conger eel) 22. Tamago (egg) #Sushi-ya Yamato #Nihonbashi Kakigara-cho Sugita 20th Anniversary Event #Tomisaka #Tsukiji #Edomae Sushi #Sushi Oku #Chilled Chawanmushi

This restaurant is run by a disciple of the renowned chef at Tsukiji's 'Sugita.' Reservations are relatively easy to secure, and the price is reasonable considering the location, around ¥30,000 per person with ample drinks. The appetizers are mainly sashimi, lacking a strong impact. The nigiri, however, has a strong vinegar flavor that overshadows the taste of the fish, making it difficult to appreciate the marriage of the rice and the topping. Since it's hard to avoid comparing it to Sugita, this review may seem harsh. However, I look forward to their continued growth and plan to visit regularly.

Yamatō, owned by Yamato Yasui, is a spin-off from the second-in-command at Sugita in Nihonbashi Kakigara-chō. He's probably the best young sushi chef around! I had their ¥24,000 evening course, which included appetizers and nigiri. With 5-6 drinks, it came out to ¥30,000 per person. The fish was generous in size, and the vinegared rice was light and refreshing, which I really liked. This might be the best value for money in the area. This time, the simmered clam nigiri and the kohada (gizzard shad) were particularly delicious. **Reservations:** Reservations are accepted by phone starting at 10:00 AM on the first business day of each month.

This sushi restaurant is located a 1-2 minute walk from Tsukiji Station. It's run by a chef who recently branched out from one of the most renowned sushi restaurants in Japan. I made a reservation for a weekday evening. Reservations for the following month are released on the 1st of the previous month. You have a decent chance of getting a reservation if you're flexible with the date. The restaurant has an L-shaped counter, which is spacious and comfortable. The omakase course costs ¥21,000 and includes 10 appetizers, 12 pieces of nigiri, and a bowl of soup. It's a good amount of food, and considering the quality, it's incredibly good value for money. The appetizers were mostly simple, focusing on the natural flavors of the ingredients. You can choose how much you want of each appetizer, and the chef even asks what you'd like to try. This personalized service is probably unique to a one-rotation restaurant. The nigiri isn't served all at once. Instead, the chef asks if you want any additional pieces before serving the anago (sea eel). Once everyone has their additional pieces, the anago, and then the soup are served, ensuring everyone finishes at the same time. The nigiri was beautifully shaped, with a fluffy texture. I really liked the balance of the rice, which was fluffy and not overly vinegared. I added some Hiragai (flat oyster), Akagai (ark shell), and simmered clam. The Kohada (gizzard shad) was delicious. The small amount of soy sauce glaze on the Hamaguri (clam) was also very tasty. It had a strong presence despite being small. I really enjoyed the nigiri, and the chef was fun to talk to. I went with a woman who has a reputation for getting banned from every sushi restaurant, so the chef found her amusing.

It was as delicious as I expected! The serious atmosphere, perhaps due to the chef's dedication, made for a slightly tense dining experience. I wonder if it's different for regulars? I was surprised by the cheerful atmosphere at Sugi-ta, a famous restaurant. It was truly heartwarming. I'd definitely go back if I could get a reservation!