Hyperlocal Tokyo

The most expensive sushi course in Tokyo. I want to be the kind of man who can casually eat here. There's a painting by Yusaku Maezawa on display. It's a favorite spot of his. When it comes to tuna, it's Kiyo-ta. This is Kiyo-ta's highest-end private dining room. Coming here makes you feel like you've arrived. Lately, there are a lot of sushi restaurants with strong, impactful flavors, but this place serves you great ingredients with excellent craftsmanship. The white fish has a strong fish flavor. The ikura is pink. The abalone is incredibly delicious. I think the quality of the preparation is excellent. The tuna is, needless to say, delicious. There was a slightly unorthodox dish where they served the medium fatty tuna like a steak, but it was the most delicious. It's clear they know tuna inside and out. Also, they have Kuro Ryu's Mu-ni sake. When you encounter a rare sake like this, you have to try it. It's a delicate, aged sake. It was incredibly delicious. The price is also at the top of the Japanese market. Thank you for the meal.

【Tokyo, Ginza】A renowned sushi restaurant known as the most expensive in Japan. Course (¥88,000) I was taken here for a company celebration (?). The sushi, served one piece at a time at the six-seat counter in front of the stoic chef, was exquisite. I was treated to countless varieties of sushi. I thought the owner of such a famous restaurant would be intimidating, but he was incredibly humble and easy to talk to. In a good way, he was like a regular restaurant owner, which was great. The proprietress was also charming.

Considered the most expensive sushi restaurant in Japan, "Kiyo-ta, Hanare" (the annex). Kiyo-ta itself is renowned as the sushi restaurant beloved by Jiro Shirasu, serving the best tuna in Japan. Its annex, "Hanare", is a class apart, with an average customer spending of ¥100,000, easily reaching ¥150,000 or ¥200,000 with drinks. While reservations are essential, walk-ins are welcome for the omakase (chef's choice) menu. The legendary sushi master, Masachika Kimura, the third generation of Kiyo-ta, crafts the ultimate sushi experience. Upon exiting the elevator, you are greeted by a serene space with only six seats. The experience begins with a champagne service, followed by appetizers like abalone, sea bream sashimi, and sea urchin. Each dish is a masterpiece, leaving you in awe.

A departure from the usual Kiyota experience, this is Kiyota 3rd generation head chef Kimura Masashi's sushi. I booked the Omakase course, which at ¥88,000 is the most expensive sushi I've ever had. It said no photos, so I didn't take any, but I really wanted to capture one dish, so I asked and they said it was fine. The clientele was high-level, with elegant older couples and artists. I was initially led to a separate room at the back of the counter and offered a welcome champagne. I'll definitely try to come back again soon.

We visited Kiyota after a long time, as it was a change of ownership. It was disappointing that it wasn't Kimura-san's sushi. The atmosphere was impeccable, truly embodying the aesthetics of Kiyota. A happy day for the sisters. The kanpyo was too hard. The kanpyo maki at the end is a crucial dish for sushi lovers. What happened? This is a message of love.