Shunji — Restaurant in Tokyo

Sushiya is usually operated on a small scale, so it is difficult to have a sommelier in the workplace. These days, not only Nihon Shue, but also champagne and expensive wine are consumed a lot at Sushiya. Sushiya can produce a higher level of quality if it has a sommelier.

I had a very satisfying experience during my visit to Shuji, Tokyo. For the sushi review, I'll come back and talk about wine handling today. The basic but most important part is the handling of the crystal, which started off perfectly with the temperature of the champagne, the clean glass, and the temperature of the glass. I've only seen three Michelin stars like foaming, which reduces drops so that bubbles don't fly away quickly. Ayako Sommelier from Ekuatur (Taverog Gold), who was once the No. 1 Frenchman in the country for a long time, handled it perfectly, and she is Shuji's wife.

You can think of Sushi Shunji as the best handling sushi in Japan. Surprisingly, there were quite a few businesses that tasted weird because they weren't good at controlling the temperature of Nihonshu. Like Myozaku.. In fact, in addition to Louis-Roadre Crystal, he handled Perrierju, Old Vintage, and Aramasa's top-notch Nihon Shue so perfectly that I could enjoy it without any shortage.

The Aramaça superlative was in top form.. It was a really good experience, and the 2015 vintage was still very young but the brioche, the nutty nuances and rich acidity felt at the end of the creamy texture were perfect as starters.

It's just the beginning of Shunji, but I think it's creating a lot of synergy with Ayako. It was a very satisfying experience that I was convinced that it was a business that could surpass three stars of Taberog Gold and Michelin...

Definitely worth the price of admission and the challenge to get a seat. One of the best counters in Tokyo. Shunji-san worked for many years under Saito-san at the acclaimed Sushi Saito and the technical prowess is clear. His style has blossomed at his new counter and the attention to detail in the food and surroundings is top notch. The hospitality from Chef and his wife is genuine and makes for a great atmosphere...

【食在東京：鮨俊治】

新一代壽司之神齋藤孝司聲名遠播， 橋場俊治是齋藤最著名的大弟子。

鮨俊治於 2023 年 3 月開業， 也就是去年，剛從齋藤系統獨立出來。 我還記得當時我也在東京， 正巧就是去年 3 月第一次拜訪鮨齋藤， 聽聞齋藤送了俊治新店好大一盆蘭花， 可見齋藤對其的認可，俊治也將其擺在店門口。

爾後聽到愛吃鬼友人們對鮨俊治高度評價， 這次終於有機會造訪～

鮨俊治位於原本三星日本料理神田的舊址， 在六本木住宅區不太好找的地方。

一進店首先注意到一位優雅美麗的女性， 原來是女主人，俊治的太太， 俊治是出色的壽司師傅，太太是侍酒師， 餐與酒，完美搭配！當然要嘗試 Pairing。

餐點方面，從酒肴就讓我們驚艷連連， 美味是一定的，厲害的是別出心裁又不失精準， 每一道菜都是這些食材該呈現最好的樣子， 有點說不出哪道菜最印象深刻，都好喜歡。 （但我確定抱卵烏賊是我人生中吃過最好吃的。）

握壽司第一貫入口，我立刻拿出手機， 馬上跟愛吃鬼友人分享我的激動！

俊治的握壽司，魚料與醋飯完美融合， 溫潤細膩，有主軸有層次，不可思議的美好。

沒什麼形容詞了，人生必吃。

至於 Pairing，我選擇的是 Mix， 由美麗的女主人安排，有葡萄酒也有清酒， 不愧是夫妻檔，最了解彼此的手藝， 酒與餐點相輔相成，推薦一定別錯過～

鮨俊治為這趟日本吃吃吃之旅劃下完美句點， 遠比我原本期待的更好、更喜歡， 我已經開始期待下次來吃了～

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