Shigeno Sushi

The traditional-meets-modern mecca of Nihombashi has seen stellar dining establishments come and go, but none are as consistent and emblematic as Shigeno Sushi. This venerable sushi establishment, now helmed by its third-generation owner-chef, Sakuma Ichiro, boasts a long history and rich Edo heritage. Originally operating as a revered fishmonger named "Takaneya," it was appointed as the supplier of fresh fish for the Imperial Household Agency. Even after transitioning into a sushi restaurant in the early Showa period — around the time the fish market in Nihombashi relocated to Tsukiji — Shigeno Sushi has maintained its lineage, continuing to supply fish for religious ceremonies. With a discerning eye and penchant for craftsmanship, Chef Sakuma is a steadfast man, ready to pass down the sophistication of Edomae sushi — a traditional form of sushi that originated in Tokyo during the early 19th century — from one generation to the next. He applies the wisdom and technique imparted by his predecessor and molds seasonal nigiri by hand like an artisan. He remains faithful to the old techniques, such as using red vinegar for the shari (sushi rice), and faces his regular clientele and newcomers with the same convivial attitude. Diners can choose between sitting at the luxurious cypress counter, where fresh seafood is displayed and expertly crafted into exquisite sushi before their eyes, or opting for a table for a more intimate dining experience. These days, Ichiro can be found behind the counter working alongside his apprentices. The legacy of his predecessors lives on in the serene dining space of Shigeno Sushi.