Sushi Shin

This high-end sushi restaurant sets the bar incredibly high for classic Edomae sushi. The owner-chef is an expert in the variety of aging and marinating techniques associated with Tokyo’s native style of sushi. His knife-work is also a cut above — gorgeous, perfectly spaced cuts along the skin of the fish make the piece spread outline a geisha’s fan, revealing pink flesh underneath. In summer he serves fatty horse mackerel from Izumi, Kagoshima Prefecture, with green onions, Japanese basil, and squeezed ginger. Sea urchins from both Hokkaido and Aomori also make an appearance. The rice that they rest on is seasoned with red vinegar, and just a slight touch of salt for a complex but non-invasive taste. Dinnertime is when the largest and most impressive course meals are available, but if you want to save a little money, lunch service is available on Wednesdays, Thursdays, and Sundays.