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.