Sushi Kakizaki

This 8-seat, intimate counter restaurant is popular among locals, with a healthy following of regulars gracing its counter each month. Great sushi chefs often become culinary celebrities in Japan, with fans often following them to different establishments as their career develops to new heights. Chef Kakizaki has enjoyed just such a career. Beginning his career at a prestigious Ginza restaurant, he later went on to master his craft at the Grand Hyatt Tokyo, before opening his own restaurant in 2008. Here he leverages decades of experience to express the rich complexity of traditional Edomae sushi. The owner-chef selects all of the ingredients himself each morning; he has a particularly good eye for the best fresh maguro (bluefin tuna) and uni (sea urchin). These are arranged into exquisitely balanced nigiri, and paired with a quartet of vintage sakes chosen to best highlight the flavors. A selection of fine shochu, champagne, and white wines is also available.