Sushi Inomata

Far from the epicenter of Tokyo’s competitive sushi scene, in suburban Kawaguchi, a chef by the name of Inomata-san has quickly earned himself a reputation as something of an expert in the skill of aging fish to draw out the flavors. He uses his own techniques to age his fish for up to several dozen days. At his small counter shop, locals and sushi pilgrims rub shoulders in a casual and chatty atmosphere. If you’re looking for a break from the more serious and somber establishments of the likes of Ginza, consider taking a trip here. His set course menu features mostly nigiri, which is of exceptionally high quality, with excellent bluefin tuna and whale varieties. A sweet tamago egg cake is served to cap off what must be one of the best sushi meals in all of Japan, in terms of sheer flavor. Don’t let the location put you off — this place is well worth the trip for any serious sushi aficionado.