Sushi Sho

With a culture that values education and the wisdom of elders, Japan views apprenticeship as an indispensable part of becoming a master craftsman of any stripe. Sushi is no different. Before a young sushi talent is taken seriously by the gourmands of Tokyo, they first have to cut their teeth under the guidance of a great. Sushi Sho has gained a great reputation for the sheer amount of fantastic talent it produces. Many of the top chefs in Ginza spent some of their formative years here, working under the eyes of ex-head chef Kenji Nakazawa. This master chef retired to move abroad in 2015, but the person who replaced him has maintained his high standards, and successfully defended Sushi Sho’s spot at the very peak of sushi excellence. The chef will greet every customer personally, and values one-on-one interactions throughout. The decorative style is stylish yet sparse, creating an atmosphere that clears the mind and focusses all attention on the fantastic fish. Their “bara chirashi” bowls — generous helpings of sashimi served atop a bowl of sushi rice — come highly recommended, with only 20 portions at most prepared each day.