Azabu Sushi Kokoro

“Once in a lifetime.” This is the core philosophy that drives the craft behind the counters of Sushi Kokoro. According to head chef and owner Michimasa Nakamura, no two sushi experiences are alike. Every sculpt of a nigiri, every new taste and texture, every connection with a customer — all of these are heavily laden with potential, and yet over in an instant. The fleeting nature of the dining experience led Chef Nakamura to create his trademarked ikusei-sushi. Translated roughly as “nurtured sushi”, the process of making ikusei-sushi involves every fish at Sushi Kokoro being aged for up to a week in a carefully controlled environment. Like people, fish have their own environments in which they are raised, Chef Nakamura explains. The slightest difference in water quality, feed, and even temperature affects the quality of a fish’s flesh. This fastidiousness leads Chef Nakamura to lengths that impress even the most diehard of sushi devotees. A particularly dedicated chef may personally purchase his fish from the market. But Chef Nakamura joins his suppliers on their boats, braving rolling seas at daybreak to personally inspect the quality of his catch at the source.