For my first night in Tokyo I went to the Michelin one-star Sushi Kanesaka. It’s in the Ginza district in a basement on a side street, thankfully took a cab as unlikely would have found it had I taken the subway and walked the few blocks to the restaurant. His English was quite good and learned he’s been a sushi chef for 12 years after apprenticing for six. He was quite impressed that we did eight days of skiing in Hokkaido all at different resorts.
Entrance on left and elevator to offices on right.
Chef Takashi Usuba
Chef’s beautiful knife
Short-spinned uni with ebi shrimp
Smoked monkfish liver
Nodoguro, like rock fish but fattier. Very tasty!
squid with sea salt and lime – very good combo
Seared tuna cheek – this was amazing
Two types of anago (sea eel): salt & yuzu, sweet soy & lime