Sushi Nanba Asagaya

This Tokyo favorite is famed for the meticulous attention to detail which is applied to the rice parcels of his sushi. The ex-head chef obsessively checked the composition, temperature, and firmness to create the perfect bases for prime cuts of fish. Not long ago, this chef opened a new restaurant in Hibiya, leaving the Asagaya branch in the hands of his long-time apprentice. Luckily, the new chief has taken to the mantle comfortably, and has continued to uphold the high standards of the brand while applying his own innovations. One practice which he has continued is the making of two separate rice pots — one with red vinegar, and one with white — then pairing them with the appropriate fish. A somewhat unorthodox new technique he has introduced is his method of tenderizing octopus by beating it three-hundred times with a heavy glass sake bottle. Whatever the method, the results are undeniably fantastic, and an extremely long waiting list stands testament to that fact.