Sushi Kunimitsu

The resume of Sushi Kunimitsu’s head chef reads like a list of the best sushi restaurants in the world. Tambi Shimomura in Motomachi. Sushiya no Matsukan in Azabujuban. The former Open Fish in Shibuya. Several of the best sushi restaurants in America and even Germany. (It’s no wonder that he greets foreign guests with fluent English, and patiently explains each course in detail.) But through it all, the solitary dedication towards achieving the most delicious possible sushi has not wavered. The chef is of the belief that good sushi can come from anywhere in Japan: to him, all that matters is that he manages to adequately convey the efforts of the producers who supply him, as well as the unique charms of Japanese cuisine. Of course, a chef with such a stellar history of restaurants under his belt demands nothing but the best ingredients. Like the best sushi chefs, his fish comes fresh from Toyosu Market every morning, shipped straight from the best fishery areas in Japan. They are then aged in-house to bring out the best possible umami. But in his own words, the cornerstone of sushi is the shari rice, and Sushi Kunimitsu is no exception. The rice is chosen specifically by a certified Rice Meister of the Japan Rice Retail Association, who carefully chooses the blend of grains based on the ideal firmness and texture. Kunimitsu’s secret weapon is the rice vinegar from a shop in Obama City, Fukui Prefecture, with more than 300 years of history behind it. In comparison to other sushi restaurants, Kunimitsu’s shari are typically smaller to ensure a more balanced taste, letting the flavor of both rice and toppings shine through. The final piece of the puzzle is the collection of rare sake at Kunimitsu; with several varieties that are difficult to find in the Kanto region, the staff are more than happy to recommend companion drinks that best suit the sushi served on the day itself.