Sushi Kanesaka – Tokyo

Sushi Kanesaka - Tokyo

After downing three bowls of ramen at Ikaruga & Tokyo Edoama on Ramen Street in Tokyo Station, The Astronomer and I made our way above ground and headed for dinner. We weren’t the slightest bit hungry, of course, but with only ten hours in Tokyo, it didn’t really matter. Two omakase, coming right up!

Sushi Kanesaka - Tokyo

Our destination this evening was Sushi Kanesaka, a two-star Michelin establishment owned and operated by Chef Kanesaka. The specialty here is Edomae sushi, a traditional style that emphasizes the purity of the ingredients; no bells or whistles, just meticulously prepared rice and the most pristine seafood.

Sushi Kanesaka - Tokyo

The restaurant, unceremoniously located in the basement of a building in Ginza, is quite small, with just sixteen counter seats. The cost for dinner is ¥20,000, approximately $200. We weren’t seated in Chef Kanesaka’s area this evening, but we were well taken care of by his associate.

Here’s a course-by-course rundown of the superb omakase we enjoyed this evening, along with a few notes. We were joined at Sushi Kanesaka by our friend and Tokyo resident Tomo.

Sweet Baby Shrimp & Sea Urchin (uni)

Sushi Kanesaka - Tokyo

Hairy Crab (kegani)

Sushi Kanesaka - Tokyo

Yellowtail & Bonito

Sushi Kanesaka - Tokyo

The yellowtail was served unadorned, while the bonito was lightly smoked and salted. Shredded fresh baby ginger, wakame, and pickled ginger were served on the side. The restaurant’s gorgeous plateware was made by Japanese artist Kitaoji Rosanjin (1883–1959).

Salmon Eggs (ikura)

Sushi Kanesaka - Tokyo

I learned this evening that impeccably fresh salmon eggs do not pop when bitten into. Instead, each orb smoothly unleashes its oily sheen with the gentlest of pressure, flooding the palate with oceanic bliss. Topped with grated yuzu zest and served over warm rice, the ikura course was unforgettable.

Surf Clam (hokkigai)

Sushi Kanesaka - Tokyo

Black Throat Perch (nodoguro)

Sushi Kanesaka - Tokyo

This seasonal fish was lightly grilled and a touch smoky.

Striped Jack (shima aji)

Sushi Kanesaka - Tokyo

Plum Hand Roll with Shiso

Sushi Kanesaka - Tokyo

Lean Tuna (maguro

Sushi Kanesaka - Tokyo

From Ooma Aomori, the lean tuna was brushed with soy sauce.

Medium-Fat Tuna (chutoro

Sushi Kanesaka - Tokyo

Fatty Tuna (ootoro)

Sushi Kanesaka - Tokyo

Squid (sumi ika

Sushi Kanesaka - Tokyo

Shad (kohada) 

Sushi Kanesaka - Tokyo

Briny. Vinegary. Delicious.

Horse Mackerel (aji)

Sushi Kanesaka - Tokyo

The aji was complemented by shiso, scallions, and ginger.

Prawn (kuruma ebi)

Sushi Kanesaka - Tokyo

Pen Shell (tairagai

Sushi Kanesaka - Tokyo

Clam (hamaguri

Sushi Kanesaka - Tokyo

Sea Urchin (uni)

Sushi Kanesaka - Tokyo

From Hokkaido Nemuro—delicate and sweet.

Salt-water Eel (anago)

Sushi Kanesaka - Tokyo

Egg (tamago)

Sushi Kanesaka - Tokyo

More custardy than eggy, this final piece was the perfect sweet send off.

Until next time, Tokyo…

Sushi Kanesaka
B/F, Misuzu Building, 8-10-3 Ginza, Chuo-ku,Tokyo
Phone: +81 3-5568-4411

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