Jukusei Sushi Wagokoro

Perhaps contrary to what some might think, sushi was first aged in the Edo period not out of luxury, but out of necessity: to keep fish fresh for as long as possible in a time that pre-dated mechanical refrigeration. Nonetheless, the aging process had a side effect of giving the aged fish a deep and complex umami, resulting in the process persisting to today. It is 20 years of experience in this aging process that goes into the sushi at Shibuya sushi restaurant Jukusei Sushi Wagokoro. The resume of Wagokoro’s head chef includes restaurants all the way from Hokkaido to Kagoshima, and even Michelin-starred establishments and hotels, each stint a brick that builds the foundations of his towering knowledge in Japanese cuisine. This extensive knowledge informs every aspect of the dining experience at Wagokoro, letting diners holistically experience traditional food culture and cuisine through the trifold aspects of taste, atmosphere and hospitality. While every nigiri is made with the finest ingredients, it is Wagokoro’s signatures of two-week-aged kanpachi (greater amberjack) and three-week-aged chutoro (medium-fatty tuna) that best exemplify the head chef’s expertise in aging and sushi-making techniques. It’s fitting that Wagokoro is filled with traditional Japanese artwork, immersing guests in a dignified space that venerates arts both culinary and aesthetic.