Sushi Ei

Just over an hour out of central Tokyo, this sushi restaurant is secreted away in west Chiba, far from its ilk that gather in the omakase sushi havens of Ginza and Akasaka. Second-generation owner-chef Sato Kazuhiro is something of a culinary magpie: a chef who believes there is always something new to learn by experiencing sushi from the customer’s point of view. On top of his formative training in Ginza, he has spent countless hours dining on world-class sushi, learning from the words of the masters who prepare it. At his own shop, he takes such pride in his ingredients that he holds each one up for guests to inspect, before cutting, sculpting and serving them. In doing so, he establishes a sense of connection between source and dish that enhances the appreciation for both the craftsmanship of each one, as well as the quality of the ingredients. Every serving of nigiri — each one marked with Chef Sato's distinctive, inventive touch — is a bouquet of color and flavor. A perfect example of this is the scallop with tuna on red vinegar sushi rice, or the even more complex combination of sea urchin, tuna, shrimp, and salmon roe. But Sushi Ei isn't just known for its sushi: behind Chef Sato, 300 bottles of sake are kept on site, enough to satisfy even the most discerning connoisseur. Omakase sushi connoisseurs looking for a change of scenery from Ginza's towering skyscrapers can find the same excellent sushi-making skills and fresh seafood with a very different vibe in Nishi-Chiba.