Sushi Matsuura

Matsuura Osamu didn’t start as a sushi chef. He was working at a fishing company when he was drawn into the world of high-caliber sushi, prompting him to build his chef portfolio across several prestigious restaurants. He oversaw the launch of Sushi Ginza Onodera’s outposts in Hawaii and Los Angeles, a traditional sushi-ya that has achieved mythic status worldwide, and then spent additional years honing his craft at Masuda in Omotesando. So it was no surprise that his independent concept, Sushi Matsuura, struck the Michelin gong just a few years after opening. Matsuura seems to have a winning way of hitting the sweet spot between high-end dining and an approachable omakase experience, attracting a younger demographic that brings fresh energy to the city’s dining scene. Matsuura’s early career gives him a unique ability to bring out the umami in each piece of seafood, treating every ingredient as a story. He begins each day with a trip to Toyosu Market and takes a painstaking amount of time to process his fish, from marinating his tuna to grilling the anago. For his shari, he uses Yamagata’s Koshihikari and Akitakomachi rice, cooked in a kamado, for a firm texture that preserves its character. The vinegar blend — a combination of two aged red vinegars, including Wakayama’s Junmai Daiginjo sake lees — has only salt added. The exact seafood used in Matsuura’s omakase courses changes seasonally, but diners are likely to find a wow factor in his conger eel nigiri, alongside one of the city’s best swordfish steamed in sake. Michelin Guide accolades: 2024 - 2025 - 1 Star