Sushi Sho - a temple to 21st Century Edo-mae style sushi

Sushi Sho

すし匠
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Experience one of the best sushi chefs of his generation.
Pairing perfectly-aged ingredients
with three types of shari rice,
this chef stands at the cutting edge of Edo-mae sushi.

Kenji Nakazawa plied his skills in more than 20 restaurants around the country before opening Sushi Sho in Yotsuya in 1993.

Duck under this curtain that has greeted numerous gourmands over the years and find yourself enveloped in a truly dignified space. It's in no way overly formal - it simply expresses the dignified soul of this sushi master, and Nakazawa's desire to offer "the best-tasting sushi there is" can be felt throughout.

It has taken Nakazawa many years of polishing his craft to come up with the perfect serving style - alternating bite-sized pieces of nigiri with tsumami (side dishes.)

Between servings of nigiri, the chef provides tsumami dishes that go perfectly with sake, such as clam in soup stock, and he has a selection of between and 30 and 40 different dishes available.

The rice base for the sushi, called shari, is made in one of three ways: with red vinegar, white vinegar, or with a mix of the two. Shari for each topping is carefully chosen from these three types to match the flavours perfectly.

Red shari is paired with stronger-flavoured toppings such as shrimp and stewed conger eel. Light-flavoured squid or ark shell is paired with white shari.

Even the same fish, when seasoned in different ways, is served with different rice - fresher, lightly-flavored gizzard is served with white, while gizzard aged in vinegar is served with red. The aged fish sits in perfect harmony with the vinegared rice, leaving a fragrant afterglow.

Finish and aging time also depends on the item. For example, the "aged toro nigiri" is matured in vacuum-packed cold storage for ten days. It is a masterpiece that represents the evolution of Edo-style sushi, but it is not alone.

A variety of other dishes are also on offer, including pickled melon and monkfish liver and ohagi - made from left-over cuts mixed with takuan pickles. A meal here is sure to please, with both great food and great conversation flowing freely across the counter.

Gallery

Chef Profile

Chef/Keiji NakazawaKeiji Nakazawa

Born Tokyo. Graduated middle school and trained in various restaurants around the country before opening his first restaurant in 1989 at 26, Sushisho Sawa, in Tokyo's Nibancho.

Opened Sushisho in Yotsuya in 1993, and a number of restaurants affiliated with the Sushisho name now exist.

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Interview

Why do you alternate between nigiri and tsumami?
I used to have a lot of customers who liked their sake, so I would give them their nigiri between drinks, but now I'm against doing that.

People have much higher expectations for their food now, and the number of people here specifically for the food has increased dramatically. My goal is to offer tsumami between each nigiri dish and thereby give people a much more relaxing, enjoyable dinner.
What do you think about the difference between "chef's selection" and customers ordering what they want?
In the mid-20th century it was normal for regulars to just take what they liked, but towards the end of the century omakase courses (for which the chef selects the dishes) became more popular. And I think the level of communication between the customer and the chef has dropped since then.

Here, even when the customer leaves the choice up to me, we talk throughout dinner and in the end, the last 30% of the course ends up being chosen by the customer.
What is the secret to being a sushi chef?
Sushi is all about facing the customer over a single counter. Dish after dish, you face them. You talk. Each piece of sushi is made right in front of them. Everything you do is exposed.

I don't whether you have to have a different face for different customers, or if you just need to have a big enough heart to accept them all, but whatever it is, I think that's just as important as technique.

Restaurant Info

Restaurant NameSushi Sho
すし匠
AreaYotsuya
Cuisine
Reservation Contact Number

+81-50-1861-0726

(Only available in Japanese)

Opening day1st July, 1989
Hours of Operation From 18:00 (Last order 22:30)
Closed Sundays・Holiday Mondays
Budget
Lunch:¥2,500~
Dinner:¥35,000~
Service charge-
Children Permitted
Websitehttps://gfwv000.gorp.jp
Seating/Facilities
Capacity 14 seats
Seat area

Counter seating avalible

Private Rooms Available
Smoking Smoking prohibited
Parking Unavailable

*Coin parking available nearby.

AddressYorindo Bldg 1st Floor, 1-11 Yotsuya, Shinjuku-ku, , Tokyo, 160-0004
Phone Number

+81-3-3351-6387

(Only available in Japanese)

Fax Number

+81-3-3351-6387

(Only available in Japanese)

Access3 minutes walk from akasaka exit at Yotsuya St. on the JR, Tokyo Metro Marunouchi and Namboku lines.

Restaurant Interior