Sushi Sanshin

Set in a pre-war machiya (traditional wooden townhouse), Sushi Sanshin invites diners to experience traditional Edomae sushi with a modern twist. ‘Sanshin’ refers to Soto Zen monk Dogen Zenji’s three attitudes of a true Zen practitioner — ones that owner-chef Yoshitaka Ishibuchi has adapted into his cooking philosophy. Here, Yoshitaka finds a balance between adhering to Edomae techniques and adding creative flair. He delighst in swordtip squid from Nagasaki, or tiger prawns filleted to draw out only the best flavors. Sushi rice is from Shiga Prefecture and is specifically grown to the chef’s specifications. In a slight deviation from the Edomae style, dishes are served in a varied manner to excite different senses and take guests on an invigorating culinary adventure. A simple warm wood interior with a stunning 8-seat counter made from cypress lets the fare shine without competition. During cherry blossom season, guests can enjoy the sight of the pale pink blossoms glowing in the spring sunshine.