Sushi Rinda

Every self-respecting sushi connoisseur has to try Sushi Rinda in Meguro. While it is more costly than the average sushi restaurant, trust that everything from the sushi dishes to the service and ambiance is worth every penny. The concept of this sushi-ya is like any other, but with a twist: presenting seasonal ingredients from all around the world, including Japan, in the form of sushi, and preparing rice using the absolute most traditional way. A mushikamado is utilized to cook sushi rice. This method of using a ceramic cooker is quite unusual for modern sushi restaurants and Sushi Rinda is one of the very few that still does it. The red vinegared sushi rice made in this specific way complements its seafood counterparts. The standard salmon roe and tuna cuts are always included in the omakase menu but also expect a range of seafood that's rarely seen outside of Japan, including cutlassfish, clam, milt sacs, and abalone. A generous assortment of nigiri is also included in the omakase menu, part of the reason why this shop is so incredibly popular. The chef’s playful yet professional approach to his sushi craft is something worth getting a front-row view for, sitting at the counter of Sushi Rinda.