Sushi & Sashimi restaurants in Asia
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A
Edogin
Fat pieces of superfresh sashimi and sushi draw the crowds at this little hole-in-the-wall spot just up the way from Tsukiji Central Fish Market. The lunchtime teishoku ( 定食 ) is a steal at ¥1000, especially since the fish comes from up the street. Though there’s nothing in the way of atmosphere, the locals who come here to eat provide the colour you need.
reviewed
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B
Fukuzushi
Arguably some of Tokyo’s best sushi is served at Fukuzushi’s lovely wooden counter, where the chefs can satisfy your palate with conventional favourites, but can just as easily piece together something more innovative if you wish. Reservations aren’t taken at this popular spot, so plan on a few minutes’ wait – it’s a small inconvenience for great sushi. Dress code for gents: no sleeveless shirts.
reviewed
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C
Tsukiji Tama Sushi
Settle yourself near the windows and sip from a huge, earthy cup of green tea while you wait for your sushi, which will come immaculately presented and perfectly fresh. The menu also includes set meals and udon if you prefer; either way, this is a pleasant corner from which to take in good Japanese food and bay views. Dinner is tabe-hōdai (all you can eat) for 90 minutes, though we’re guessing they probably take a loss on some diners from overseas.
reviewed
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D
Heiroku Sushi
Kaiten (conveyor belt) sushi was long looked down on, but it’s gained new popularity in Japan’s recession age; this neat but utilitarian shop in the heart of chic Omote-Sandō is living proof. Itamae (sushi chefs) plonk cuts of sushi on plates colour-coded to their prices. Sit at the counter, choose what you like, and total up the plates for what works out to be a pretty good deal. We’ve seen nonsushi dishes come around, too: edamame, orange slices, even strawberries and cream.
reviewed
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E
Kyūbey
If you can splurge on only one Tokyo sushi experience, make it this one. Established in 1936, Kyūbey’s quality and presentation have attracted a moneyed and celebrity clientele ever since, seeking incomparable quality and presentation. Go for broke with kaiseki (course menu, lunch/dinner from ¥10,500/15,750), or have it served on pottery by famed artisan Kitaoji Rosanjin for ¥31,500. Otherwise just peruse the Rosanjin exhibition on the restaurant’s 4th floor. Kyūbey continues to make headlines: in 2009, it bought at auction half of a single bluefin tuna that sold for a staggering ¥9.63 million (and sold single cuts of toro from it for ¥2000!).
reviewed