Sushi Nagai: Exclusive Omakase Dining Experience in Tokyo

A seat at a high-end sushi restaurant that typically only takes reservations four times a year? Right here, byFoodies! Join Chef Daisuke Nagai for an omakase dining experience that you’ll want to write home about. Itinerary: Take a seat at the counter Chef Daisuke Nagai will prepare the omakase course Omakase course dishes will be served in the order below End of experience Omakase Course Menu: Four starter dishes Seasonal pureed vegetable soup (surinagashi) Nigiri platter (eight items) Soup Dessert Chef Daisuke Nagai’s sushi fascination began when he was just nine years old. He would spend all of his allowance on sushi every day, marveling at the different tastes and textures. He entered the sushi business at just 16, training at six restaurants for almost 20 years before opening his own in 2008. But if you want to taste more than three decades of experience, you’ll have to get in line: Sushi Nagai only takes reservations four times a year, but he’s opening the doors a little wider for byFoodies! It’s worth the wait because every meal here is a feast for the senses. In a setting inspired by Kyoto tea ceremony rooms, Chef Nagai’s carefully practiced motions create an atmosphere reminiscent of live performance at every serving. Because every fish is unique, every bite is a once-in-a-lifetime experience, says Chef Nagai. Emphasizing this philosophy is his use of twice-milled, pesticide-free brown rice directly from a farm in Niigata—Japan’s rice capital—and seafood personally purchased every day from Toyosu Fish Market.