Sushi Jousuke

The owner-chef at this refined sushi restaurant in Kobe prepares all day for the evening’s service, sourcing his ingredients from the local markets, then carrying out painstaking preliminary preparations such as cooking the rice to coincide perfectly with the arrival of the first group of diners. His omakase menu features around eight appetizers and a dozen nigiri — excellent value considering the price. The dishes all adhere to Edomae sushi orthodoxy, done brilliantly. This means a great deal of care is paid to the texture and acidity of the vinegared rice, to achieve a perfect balance with the various seafood toppings.