Jukusei Sushi Yorozu

Owner-chef Akira Shirayama studied the sushi craft in Osaka, and managed to rise up the ranks of the city’s culinary elite to become head chef at Jukusei Sushi Rikyu. “Jukusei” means to age or ferment, and the chef here is a master of this facet of fine Edomae sushi. We tend to associate sushi with freshness, but there’s also a rich tradition of processing fish through these methods for the purposes of flavor and preservation. Shirayama-san has spent the better part of his career learning about the unique savory tastes which can only be achieved by aging fish. He claims to have aged over 1000 varieties in that time! At his own shop you can experience the deep flavors of true Edomae sushi, with a strong flavor in the rice from a blend of two red vinegars, and seaweed salt. He uses his own jukusei techniques, and matches them to the particular fish to maximize the flavors. The space is small, meaning you get close-up access to the whole preparation process across the 6-seat counter. Alternatively, there’s a private room available.