Sushi Kagura — Restaurant in Tokyo

I came here for the weekday lunch omakse menu. I was expecting more taking into consideration the price (7,500¥). Still, this was a course offered by the second cheff and a bit shorter in length and size (which explains the price). Since this is an abstract matter (some people will find my complains to be things they like - which is also okay).

1. The chef was a bit too chatty (which I can accept when the course is long).
2. I have seen other reviews complaining about the opposite but I found the rice to be surprisingly hard (some grains felt almost al dente).
3. They were playing some sort of hiphop music on the speakers (what?!).
4. One of the assistant staff seemed new to the job and the chef corrected him right there (which made me uncomfortable).
5. The counter seemed a bit too wide where the cheff and the assistants had to lay over the counter to be able to serve us the food.

Surprisingly, nothing stood out much (except their hotate - a sushi piece I usually don't love). I am not sure I would repeat. Considering cost-performance, I think there are better options out there.

PD: they did something with the anago (eel), maybe an attempt to give it a different texture, but I feel like they completely ruined a very...

Chef Sho and his staff were absolutely incredible from start to finish of the entire evening! Very kind, attentive service, and fantastic atmosphere the entire time. For foreigners, Chef Sho also speaks English and made sure to explain everything; I felt very comfortable the whole time. They also noticed me taking photos and was very kind with helping me out with that! There were some latecomers too, and the level of organisation and accommodation from the whole crew was very impressive.

Perhaps it goes without saying, but the food was gorgeous. Everything tasted completely beautiful, fresh, and flavourful and was paced perfectly to allow a very comfortable flow of enjoyment. It was also an absolute treat to watch Chef Sho expertly and meticulously prepare each piece. It was all scrumptious fish, but some particular standouts: the octopus (I didn't know that kind of heavenly soft texture was even possible!), uni (delightfully creamy, precisely portioned), and the crab (wonderfully sweet, paired supremely with the sauce, and the rice-warmed citrus zest truly taking the flavour to the next level).

All in all, a totally perfect evening. I'm so thankful I got to...

「久兵衛」での12年の修行で身体に染みついた技術で繰り広げられる、寿司とトークの望月ショー。近々、星をとる可能性が非常に高い人気爆発前夜のお店です。

この日は新橋で1人メシ。訪問したのは食べログトップ5000の寿司屋さんで、”寿司職人養成学校“の「銀座 久兵衛」出身の大将、望月氏のお店。

望月氏は「銀座 久兵衛」の京王プラザ店で11年修行し、銀座本店に移って客前で寿司を握った後に、中目黒の「鮨おにかい」で大将を経験。

「久兵衛」では伝統的な江戸前寿司の技術と、「鮨おにかい」では寿司と天ぷらの融合など、新しい発想の取り込みを経験。

そして2年前の2021年10月に独立。「鮨...