Ginza Sushi Fukuju

With international luxury brands from all over the world assembled there, Ginza is one of Tokyo’s most modernized metropolitan districts. But amidst the towering glass and steel, it still plays host to a healthy number of restaurants that uphold traditional Japanese culinary methods from decades prior. One such restaurant is Ginza Sushi Fukuju, one of the most famous traditional Edomae sushi restaurants in the district. Just one to two minutes’ walk from Ginza Station, the restaurant serves as an easily-accessible refuge from the din outside. Inside, the calm interior is minimalist but not austere, letting guests focus on enjoying the food in a relaxed environment. And speaking of the food, particular attention is paid to the ingredients, which are purchased fresh daily from markets around Tokyo. Fukuju is known for two specialties in particular: the hon-maguro bluefin tuna and the sea urchin. Depending on the season, Fukuju sources its tuna from different locations, such as Toi in Hokkaido, Oma in Aomori, Katsuura in Wakayama, or Iki in Nagasaki, all regions of Japan renowned for the quality of their maguro. Only the part of the tuna closest to the head is used — the section with the highest fat content — giving it the richest flavor and the fattiest texture. These are then crafted into nigiri and small plates that look almost too good to eat, under the direction of a head chef who has had decades of experience in the business. Guests are also invited to take their pick of sake, shochu or even wine from Fukuju’s wide selection to pair with their sushi.