Meieki Sushi Sublime

Azabu-Juban French restaurant Sublime first rose to prominence by receiving a Michelin star three years in a row, from 2018 to 2020. A subsequent upsurge in interest in the restaurant led to Sublime’s rapid expansion all over the country, with each new outlet invariably enjoying success. The Meieki branch of Sublime sets itself apart from its brethren, however: eschewing the teppanyaki cuisine that made it famous, the central Nagoya branch is the only one to specialize in sushi instead. While this is a drastic departure from its roots, the philosophy behind the restaurant remains practically identical. Sublime’s primary distinguishing characteristic is the fusion of French, Japanese and Scandinavian cuisine, through which it hopes to let its visitors discover hidden sides of well-known ingredients through this trifold culinary approach — and the same applies whether in teppanyaki or in sushi. Much like how only the finest beef is used at Sublime’s teppanyaki restaurants, the finest seasonal fish from all over Japan finds itself behind the counters of Meieki Sushi Sublime. The restaurant’s isaki, or threeline grunt, comes from a famous supplier in Nagasaki. Wakayama sends its red sea bream and Hong Kong grouper, while the pride of Kochi, bonito, also makes its way into the restaurant’s sushi selections. Further similarities lie in the inherent performativity of the culinary forms: watching the culinary process is integral to both Edomae sushi and teppanyaki. To that extent, Meieki Sushi Sublime’s most hotly in-demand seats are those at its counter, where guests can watch the expert chefs form the high-quality ingredients into flawless nigiri.