Tokyo – Sushi Kanesaka

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.

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Entrance on left and elevator to offices on right.

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Chef Takashi Usuba

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Chef’s beautiful knife

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Short-spinned uni with ebi shrimp

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Hairy crab

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chu-toro

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Hokkaido oysters

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Smoked monkfish liver

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Dried roe

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Smoke abalone

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Nodoguro, like rock fish but fattier. Very tasty!

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Amber jack

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Tuna (maguro)

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chu-toro

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o-toro

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squid with sea salt and lime – very good combo

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Ebi shrimp

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Horse mackerel

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Clam

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Long-spine uni

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Seared tuna cheek – this was amazing

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Two types of anago (sea eel): salt & yuzu, sweet soy & lime

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Tamago

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