Sushi Kuriyagawa

Sushi Kuriyagawa’s playful Edomae sushi represents a creative culinary experience that transcends the confines of traditional sushi restaurants. Upon descending the stairs to the basement hideaway, patrons are greeted by a cozy and intimate space, with modern private rooms suitable for any occasion. Guests reserving private rooms can even bring children and babies along with them — with professional babysitters even available upon prior request. Owner-chef Koichi Kuriyagawa’s aim is to let guests try sushi that they have never tried before, and each meticulously-crafted dish on the 25-item menu is representative of this philosophy. The most famous dish is possibly a single spoon of luxurious sea urchin draped over a portion of sushi rice. Yet another fuses two Japanese staples of ochazuke — tea over rice — and sushi rolls by serving the sushi in a bowl with soup poured over it. Uncommonly for a sushi restaurant, guests are not just encouraged to enjoy their sushi with a choice of sake, but also with a tall, foamy glass of draft beer. This unorthodox attitude towards sushi has made Kuriyagawa a wildly popular destination where guests can appreciate both fine Edomae tradition as well as Chef Kuriyagawa’s inventive spirit dishes. Each dish is carefully crafted to capture the season, with seafood served alongside seasonal vegetables that enhance their natural flavors. At Kuriyagawa, no dish is relegated to playing a supporting role: each one takes center stage, creating a memorable gastronomic journey.