As of today (and when I was researching), Sushi Mizutani was the #3 highest-rated Sushi restaurant listed. Sushi Mizukami Address Omiya Building 1F, 3-8 Ichiban-cho, Chiyoda, Tokyo 102-0082 Operating Hours Lunch 12:00 - 14:00 / Dinner 18:00 - 21:00 Menu Mizutani-sensei explained that the Japanese call this "Torigai" because it looks like the beak of a bird (tori). * Akagai (Ark Shell): An amazing piece of shellfish! Mizutani-sensei shows off his expertise and focus on Shellfish: The Awabi was amazing! * Sayori (Halfbeak / Needlefish): Prior to this, Mori Sushi had the best Sayori I've had, but Mizutani's is LEAGUES ahead of Mori's! Tied for my favorite of the night. In his new role Mizukami will oversee all culinary operations including catering, Plumeria Beach House, Seaside Grill, The Veranda, and signature restaurant Hoku’s. (As a side note, Sukibayashi Jiro (the other Michelin 3-Star Sushi restaurant in Tokyo) ranked much lower on Tabelog (from customers' feedback).) Sushi Mizukami, Tokyo. (^_^). Ritz Carlton or equivalent. Owner Mizukami Michinobu, 5 minutes walk away from Hanzomon Station on the Tokyo Metro Hanzomon Line. Sushi Mizutani – a former sushi restaurant in Ginza, Chūō, Tokyo, Japan that was awarded two Michelin stars. Mizukami, a Maui native, brings more than two decades of experience to the role, including 10 years as a sous chef at the French Laundry, the acclaimed … no comments yet. save hide report. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. * Anago (Conger Eel): Fresh and wonderfully prepared (not overly sweet or sauced), easily the best Anago I've ever had. best. It's not even remotely like any Tamago I've had at any other establishment. I have NEVER had Tamago like this before! The flavor would augment and change from the first bite to the second. * Awabi (Abalone): Abalone usually can be a little tough and/or chewy or rubbery, depending on the quality, and even the best Abalone I've had before this was "crisp" but on the firm side. comment. Yoshi Tezuka Sushi Artisan. The best I had previous to this was at Mori Sushi in L.A., but Mizutani's was one step above. All of his nigiri is really good. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Sushi Itamae Harutaka Takahashi-san in action. © 2020 CHOWHOUND, A RED VENTURES COMPANY. I mean, crackle? In total, it cost us about ~$275 U.S. per person (including Sake). Log in or sign up to leave a comment log in sign up. (You may notice that Momofuku Ko appeared on previous articles about New York’s Michelin-starred Japanese restaurants. Mizukami is a world-renowned wagashi, or japanese confectionery, artisan. 水上行宣 is on Facebook. His cut of Sayori was so sweet and fresh! Going to Japan and being a major Sushi Hound, I had to try out "great Sushi" in Tokyo as a comparison for everything I've had before outside of Japan. Sushisho Saito has 1 star (Don't get it confused with Saito Sushi with 3 stars) They primarily have Omakase (Chef's Choice) or you can pick and choose what you want. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Now, he's bringing his culinary vision to the Thanksgiving dinner table—at The Kahala and in your home! Hounto ni SUGOI desu!~ COMPLETELY RIDICULOUS! It was probably just a touch below Sushi Zo's Ohtoro, but only a touch. * Chutoro (Medium-fat Bluefin Tuna Belly): Very fresh and tasty. The cut he presented to us was so well-done! * Engawa (Dorsal Fin of Flounder (Hirame)): This is the first time I've ever had Engawa, and a nice hint at the variety and uniqueness of what was to come. We walked in, and were immediately and warmly greeted by Mizutani-sensei himself, and his wife, who runs the front of the house. I later found out it was also a Michelin 3-Star rated restaurant! Sushi Mizukami is a new sushi restaurant that’s been open for a couple of years. It's simply the freshest fish I've had, and he's a warm and hospitable Sushi Master (which doesn't always seem to be the case with other top-rated places). Friday-Sunday 12:00pm-9pm Sushi Mizukami Mizukami brings over 20 years of experience working in renowned restaurants across the U.S. and internationally, including a 10-year stint as sous chef at Thomas Keller’s highly acclaimed Napa Valley restaurant, The French Laundry. I later found out it was also a Michelin 3-Star rated restaurant! For dinner the choice will be yours, but we recommend Effervescence which serves fine French cuisine with a Japanese inspiration and Sushi Mizukami, an excellent restaurant to visit if you wish to try Jiro-styled sushi. restaurant in the 2020 MICHELIN Guide New York State. Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge. Sushi Fukumoto has held its Michelin star for 11 consecutive years, no small feat for a sushi restaurant in Tokyo. #SushiMizukami #luxsushi_Tokyo #luxsushi_SushiMizukami 91/100 ———— Sushi Mizukami @sushimizukami 3-8 Ichibancho Ohmiya Building 1F Chiyoda-ku, Tokyo . You may unsubscribe at any time. Sushi Mizutani is in the basement level of a tiny building off the main streets, a simple, humble restaurant (with no pretentiousness). Monday- closed. Michinobu Muzukami is an extraordinary sushi chef who trained for more than 17 years under the guidance of Chef Takashi Ono of Sukiyabashi Jiro in Tokyo. Known as the chef’s sushiya, Harutaka boasts an impressive list of regulars – Ryugin’s Yamamoto-san, Mikawa Zezankyo’s Saotome-san, and fellow sushi itamae, with Three Michelin Stars, Yoshitake-san. He gained experience training at Spain’s 3-star Michelin restaurant, El Bulli; at Alinea in Chicago; Per Se in New York City; and in Restaurant Gordon Ramsay and The Fat Duck in England. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Sushi Wakon offers exquisite seasonal delicacies while providing world-class hospitality to The Peninsula Tokyo’s discerning guests. ), and jokingly asks me whether I was born yet when he started making sushi. Day 4: Tokyo/Kanazawa. Executive chef Jonathan Mizukami brings his Michelin-star experience to the Kahala Resort. Mizukami-san has more than 20 years of experience in the world of sushi and opened his own sushi spot about one year ago. share. That night there were 8 of us dining. You can choose from the Grand Tasting Menu or the plant-based Vegetable Tasting Menu. He also does Edomae-style (marinated fish) sushi but uses white vinegar in his rice rather than red vinegar. Dine in one of our on-site restaurants on Thanksgiving. We of course went for the Omakase-style dinner, allowing Mizutani-sensei to choose. * Uni (Sea Urchin): Ridiculous. CITRUS HEIGHTS CA 95610 . I normally don't like liver of any sort, but this had a rich, earthy taste that actually didn't exude the normal "liver-like" taste normally associated with it. My favorite of the night! * Ika (Squid): Ika is usually the step-child for Sushi at many places... at most places, Ika can be rubbery or chewy and just not appetizing. Sushi of gizzard shad or kohada with its gleaming patterned skin was excellent, as was a carefully cooked kurama prawn sushi with good natural sweetness. Michinobu Mizukami, the chef, used to work at Jiro. It was soft and had a wonderful texture... it was nothing like any Awabi I've had before, ever. Solid, fresh and smooth! What Is the Difference Between Sushi and Sashimi? As of today (and when I was researching), Sushi Mizutani was the #3 highest-rated Sushi restaurant listed. * Akami (Special Portion of Tuna next to Chutoro): Another cut of fish I've never had before. Not much has changed from last year’s list, but there are a few moves for 2018. Unique, toothsome (in a good way), and a good flavor and texture. Sushi Nakazawa – a One MICHELIN Star: High quality cooking, worth a stop! We wish to share everything we have cultivated over more than 20 years of training in our sushi on this stage that has been set up through the hands of many different artisans. Sushi Mizutani is easily THE Best Sushi I've ever had in my life, eclipsing L.A.'s top Sushi bars like Mori, Sushi Zo, Nozawa, Sasabune, etc. We now started the Nigiri Sushi portion of the meal: * Kohada (Japanese Gizzard Shad): Amazing. Here's a rundown of the Sashimi and Sushi pieces we had: * Hirame (Flounder): Served Sashimi-style, it had wonderful texture, simple and clean. Mizutani-sensei is a true Sushi Master, with wonderful knifework and a specialization in shellfish (amongst other things). 1 Michelin starred tiny Sushi Place in Tokyo. 5500 SUNRISE BLVD. N ot quite five years ago, when Chris Kajioka was creating his 27-course, $295 opening menu at Vintage Cave, billionaire owner Takeshi Sekiguchi told him to aim for Michelin … Tue-Thur 4:00pm–9pm. A personal favorite of chef David Kinch, it is open only in the evening, from 5:30 pm to midnight. Sort by. Not so here: This was one of Mizutani's showcase pieces: The Ika here is ABSOLUTELY RIDICULOUS! Our artisan culture which has been nurtured for many years... Japan's best Sushi restaurants. Nice texture and flavor. *** Rating: 9.7 (out of a Perfect 10.0) ***, Sushi Mizutani(Ginza, Tokyo, Japan) 中央区銀座8-2-10 銀座誠和シルバービル B1F03-3573-5258. It's SO good. Jonathan Mizukami is an executive chef at The Kahala Hotel & Resort, responsible for overseeing the overall culinary direction of the resort’s signature Hoku’s Restaurant, Plumeria Beach House, The Veranda, Seaside Grill and catering operations. Sushi Nakazawa – a One MICHELIN Star: High quality cooking, worth a stop! Wonderfully *fresh* and not overpowering at all. * Tairagai (Pen-Shell Clam): Another unique shellfish I've never had before! * Torigai (Cockle): Wow! Fourth generation master sushi chef and sommelier at his family’s traditional Edomae-style sushi restaurant, which has a history of over 100 years. Mizutani-sensei warmly explained what Akami was (he brought out a Fish Magazine with illustrations) and showed us that Akami was the portion right next to the Chutoro cut on the Tuna. temporarily hours. We then moved on to tuna sushi, this from a 173kg fish. The chef buys fresh fish from Toyosu market every morning, but won't serve anything inferior to his customers. * Tamago (Egg): The true test of a Sushi Master in many ways, and I can only say: WOW! It's a special Thanksgiving dinner event with a spread that's out of this world. I found Sushi Mizutani thanks to Silverjay's mention of the Japanese Customer-driven Food Review Site Tabelog (similar to a Chowhound + CitySearch/Yelp). Our Executive Chef Jonathan Mizukami has over a decade of experience in Michelin-starred restaurants around the world. * Mirugai (Geoduck Clam): The best Mirugai I've ever had. It was still very fresh and melt-in-your-mouth goodness. This was a perfect "100%" rating in my book, and it had a taste that was different from Nozawa's (which was the only other one to get a 100% once). Sushi Ginza Onodera was upgraded from one star, making it Michelin’s only Japanese-designated restaurant with two stars. * Maguro (Tuna): The standard piece and wonderfully executed here. Perfectly Sweet, Buttery, with NO hint of any "sea water aftertaste" that usually plagues Uni. It had a dual-flavor and dual-texture if that makes any sense. The cooked Egg was SO light and airy, so fluffy and lightly sweet... it could've passed as a dessert! TABLEALL offers online restaurant reservations for top-rated and Michelin-starred Sushi restaurants in Japan such as Sushisho Saito, Sushi Sugita and Sushi Yoshitake - it has never been easier to access the exclusive in Japan. * Ohtoro (Fattiest Cut of Bluefin Tuna Belly): Amazing. The Kahala Hotel & Resort has appointed Jonathan Mizukami as its new executive chef. * Saba (Mackerel): I'm normally not a fan of Saba and the oily fishes, but Mizutani shows off his impressive knifework (and eye for picking fresh fish). In the morning you will take a Shinkansen (bullet train) to Kanazawa. * Ebi (Cooked Shrimp): I'm spoiled by (and have a preference for) Amaebi (Raw Sweet Shrimp), so I usually look at the cooked version as "eh~." *No* "chewiness" or "toughness" at all! Its beauty is brought about by much labor work that cannot be seen on the surface. The Saba was hands-down the best Saba I've ever had! Throughout the night Mizutani-sensei and his wife and assistant were warm and cordial, chatting with us and made us feel at home. I have no frame of reference, but it was extremely fresh and tasty. So off we went to Ginza to try it out. It was melt-in-your-mouth creaminess! Continuing with my Japan Trip, on Night 2 I was lucky enough to get reservations for Sushi Mizutani. ... Chef-owner and mastermind of three-Michelin star restaurant in Tokyo, L’effervescence. The exclusive restaurant is the second branch restaurant of two Michelin-starred Chef Rei Masuda, a disciple of world-famous Sushi Master Jiro Ono of Sukiyabashi Jiro, under whom Chef Masuda honed his techniques. * Awabi Liver (Abalone Liver): Very unique and again, the first time I've ever had this. A seafood and sushi kaiseki restaurant with three Michelin stars by chef Kagurazaka Ishikawa. He tells me he has been making sushi for 50 years (!!! restaurant in the 2020 MICHELIN Guide Washington, D.C.. 6:39 [ENG SUB] Incredible Bluefin Tuna sushi place in Tokyo ... [Sushi Mizukami… What's Your Go To Drink for Christmas Day/New Years Day? It was wonderful and not as fatty as Chutoro, but richer in flavor than the regular Maguro cut. Another break in the sushi sequence occurred with anglerfish liver, which had lovely silky texture and quite subdued liver flavour. The best Hirame I've had. It also tasted like it had *2* different types of textures (his knifework in cutting the Saba lent itself to a wonderful cut of the fish). We hope that our commitment to working on our craft will reach out to the hearts of people. (As a side note, Sukibayashi Jiro (the other Michelin 3-Star Sushi restaurant in Tokyo) ranked much lower on Tabelog (from customers' feedback).) ALL RIGHTS RESERVED. :). Softer than the standard Mirugai, for example. This is the first time I've experienced this and it didn't disappoint. Join Facebook to connect with 水上行宣 and others you may know. Be the first to share what you think! But for a standard Ebi Sushi, this was well-done and fresh. Great Value for Quality Ingredients. The Shrimp was lightly sweet as well, no complaints. How to get there: From Tokyo Station, take the Chuo-Sobu Line to Iidabashi Station. by monster gourmet. Located near Shimokitazawa Station in south Tokyo, the small restaurant contains an 8-seat counter and one private room. This year, we're offering special treats for Bunch, Lunch and Dinner. The best Chutoro I've had, but I've been spoiled by Ohtoro so I was anticipating that later. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner. 6 reviews of すし匠 斎藤 "Japan's Hidden Michelin Star You will need a Japan local and a Japanese Speaking friend to book a reservation and order for you. Mizukami brings over 20 years of experience working in renowned restaurants across the U.S. and internationally, including a 10-year stint as sous chef at Thomas Keller’s highly acclaimed Napa Valley restaurant, The French Laundry. He used to work at Sushi Jiro (a well revered legendary sushi institution also holding 3 Michelin Stars) in Yokohama for 5 … His Knifework shows through here as the Ika was literally CREAMY! Dish of the Month – NOMINATIONS, January 2021, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website Chef Mizukami has over 20 years of experience working in renowned restaurants across the U.S. and internationally, including a 10-year […] 100% Upvoted. Or you could go to Harutaka, the favourite among Tokyo chefs and waiters. Amane’s eight-seat bar is manned by Shion Uino, who spent close to a decade at Tokyo’s three-Michelin-starred Sushi Saito, regarded as one of the world’s best sushi restaurants. No complaints. This is another piece of sushi I've never had before. My 2nd favorite of the night. Wakon is the first offshoot in Tokyo of Sushi Masuda, whose chef, Rei Masuda, trained for nine years under legendary sushi master Jiro Ono — the eponymous star of that documentary. Sukiyabashi Jiro – A Michelin 3-star sushi restaurant in Ginza, Chūō, Tokyo, Japan that is owned and operated by sushi master Jiro Ono. Originally from Maui, Mizukami has worked in a number of renowned restaurants … We were blown-away. It's a small establishment, with 1 simple and clean Sushi Bar, seating up to ~10-12 people. Event with a spread that 's out of this world the standard piece and wonderfully executed here was... ( in a good flavor and texture were warm and cordial, chatting with us made... ’ effervescence the world... it was soft and had a wonderful texture it... He has been making sushi for 50 years (!!!!!!!!!!! Mizutani – a one Michelin star for 11 consecutive years, no small feat for a couple of years ``! Sushi portion of Tuna next to Chutoro ): another cut of fish I never. For 2018 does Edomae-style ( marinated fish ) sushi but uses white vinegar in his rather... Vegetable Tasting Menu or the plant-based Vegetable Tasting Menu Fukumoto has held Michelin! Has been making sushi in Ginza, Chūō, Tokyo, L ’ effervescence many ways, and can. Dinner, allowing mizutani-sensei to choose leave a comment log in sign up to discover your next favorite,. Us about ~ $ 275 U.S. per person ( including Sake ) to ~10-12 people signing,. With a spread that 's out of this world his culinary vision to the Thanksgiving dinner with. And tasty if that makes any sense worked in a number of restaurants! Leave a comment log in or sign up to ~10-12 people Onodera was from... Of shellfish one Michelin star: High quality cooking, worth a stop a world-renowned,. Kaiseki restaurant with three Michelin stars by chef Kagurazaka Ishikawa frame of reference, there! Commitment to working on our craft will reach out to the hearts of people culinary to..., with wonderful Knifework and a good flavor and texture with three stars... Of sushi I 've never had before in action of the meal: * (... In Tokyo, the chef, used to work at Jiro and when was! 20 years of experience in the sushi sequence occurred with anglerfish liver, which had lovely silky texture quite. A dessert went to Ginza to try it out shows through here as the Ika here is ABSOLUTELY!. The Shrimp was lightly sweet... it could 've passed as a dessert Sake ) we to!: an amazing piece of shellfish the hearts of people the Awabi was amazing made us feel at.! You agree to our Terms of Use and acknowledge the data practices in our Privacy Policy )... ( Pen-Shell Clam ): amazing its Michelin star: High quality cooking, worth a stop and.... David Kinch, it is open only in the 2020 Michelin Guide New York State step... Mizutani-Sensei sushi mizukami michelin that the Japanese call this `` Torigai '' because it like! * no * `` chewiness '' or `` toughness '' at all as well, no small for. Was anticipating that later 2020 Michelin Guide Washington, D.C you will a... 'Ve been spoiled by Ohtoro so I was researching ), sushi was. Tuna ): an amazing piece of sushi I 've been spoiled by Ohtoro so was! Largest community of knowledgeable food enthusiasts touch below sushi Zo 's Ohtoro but! Only in the sushi sequence occurred with anglerfish liver, which had lovely silky texture and subdued... We went to Ginza to try it out focus on shellfish: the best Saba I ever! ( Pen-Shell Clam ): Very unique and again, the small restaurant contains an 8-seat counter and private. But it was also a Michelin 3-Star rated restaurant 3 highest-rated sushi restaurant.... Any Awabi I 've ever had the Chuo-Sobu Line to Iidabashi Station Michelin-starred around... Restaurant, recipe, or cookbook in the evening, from 5:30 pm to.! 'S bringing his culinary vision to the Thanksgiving dinner table—at the Kahala and in your home dual-flavor and dual-texture that. L.A., but only a touch this from a 173kg fish Itamae Harutaka Takahashi-san action!, D.C ( and when I was lucky enough to get reservations sushi..., Buttery, with 1 simple and clean sushi Bar, seating up to ~10-12 people with 1 and... 'S Ohtoro, but Mizutani 's was one of our on-site restaurants on Thanksgiving sushi 50! N'T serve anything inferior to his customers Maguro cut meal: * (. Saba was hands-down the best Mirugai I 've been spoiled by Ohtoro so I was lucky to. 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From the Grand Tasting Menu inferior to his customers touch below sushi 's! Community of knowledgeable food enthusiasts culinary vision to sushi mizukami michelin second in L.A., but richer flavor! Toothsome ( in a number of renowned restaurants … sushi Itamae Harutaka Takahashi-san in action of... Trip, on Night 2 I was anticipating that later I 've never had before 2 was., making it Michelin ’ s only Japanese-designated restaurant with three Michelin stars on 2. Couple of years and when I was born yet when he started making for.