Tokyo Nihonbashi Japanese restaurant SANO — Restaurant in Tokyo

1. Restaurant Features Artistic cuisine by a chef who trained under the famous Japanese chef Dojo Rokusaburo. Evenings are by reservation only. Since the chef runs the restaurant by himself, reservations are safe even during lunch hours on Saturdays. The restaurant has only nine seats at the counter, and the counter is decorated with Kumiko (Japanese paper crafts) made by artisans in Toyama, which makes the dishes look even more gorgeous.
2. How to order: Only the chef's left course
3. How to pay: Cash only at lunch.

◎Appetizers Toyama's firefly squid and anglerfish liver are wonderful. The anglerfish liver is boiled in soup stock and has a smoothness like silken tofu and a rich flavor with no odor at all.

◎Sashimi A delicious savory sashimi made from seared Spanish mackerel.

◎Fried Prawns Tartar sauce is nestled inside the fried prawns. The accompanying fried butterbur is an interesting and refreshing palate freshener.

◎Braised Rainbow Trout with Tempura of Sansho (Japanese pepper) The chef goes into the mountains to collect the leaves of sansho (Japanese pepper), which are then used for tempura. The rainbow trout is tender enough to eat from head to tail, and the tempura of sansho accents this exquisite...

If you want to experience Japanese food at its finest level, this is the place.

Sano, the chef, has an incredible career in Tokyo. He has been working with one of the best japanese chef before he opened his very own first restaurant 6 months ago.

You have different options. But the best in my opinion is coming at the door, take a sit in front of the chef and let him choose what you are going to experience. He only cooks fresh products, he respects seasonality. So very often you will be eating some products that could be available only for a very short period of time in Japan. I can also guarantee you’d never tried a wasabi fresher than his one.

This place is the perfect example of how to enjoy time flying. Seasons changing. And also the best place to experience the finest saké, again chosen by the chef himself to go with...

Best meal in our two weeks in Japan. (Best?? You say. Really??) — the price, experience, presentation and quality of the Omakaze (chefs selection) was the perfect combination.

Notable items: probably the freshest fish we had all trip, tempura shrimp, tasteful understated decor, attentive chef who said he studied with Rokusaburo Michiba (an...