This restaurant is located in Rappongi and has one M star. I visited after work at around 10 and for much of the time, I had the chef all to myself. He is soft spoken, welcoming and modest looking. Very enjoyable, consistently high quality food, v attentive service (my tea is changed every 15 minutes), relatively reasonable price (meal + sake = 20000yen)
Hiroshima Kaki oysters (good)
Katsuo (simply love the smoky flavour, v v good)
awabi sashimi in awabi liver sauce (good, but Sushi Yoshitake's was more impressive)
Shirako (cooked with sake, not bad, granted i am not fond of shirako)
Ankimo cooked in sweet sauce (excellent)
Was not on the omakase, I asked for it. The chef said it is unavailable, then he muttered a few instructions to his assistant, the assistant then brought out a pot, and the chef, after careful checking, obliged.
next came sushi, chef prepared the rice right in front of me, was a delight to see how meticulously he prepared the rice.
Tai v good
Aji v good
This uni sushi is of particular interest. No Wakame was used to wrap the uni, instead, he had prepared the uni beforehand so that it is amenable to pressing like a typical sushi.
I ate at Suhi Imamura (Shirakone)three days ago and found it utterly underwhelming. Nakamura is more than two notches better. In particular, his aji, hirame, katsuo, saba and uni are much much better.
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