Sushi Yoshino (Jimbocho)

When a sushi venue has a reputation for serving fine sushi, visitors tend not to expect too much deviation from traditional sushi-making techniques. Instead, the chef at Sushi Yoshino brings to the table touches of personal flair that make dinner at Yoshino all the more distinctive. For instance, the restaurant uses only yumepirika rice from Hokkaido, chosen for its sweet taste and stickier texture as compared to the standard koshihikari. The shari rice is dressed with a house-made blend of seven red vinegars from Chiba. Rather than finish with miso soup, the chef opts for a seasonal pureed vegetable surinagashi soup, and offers a wide selection of sake for guests to enjoy with the nigiri. The restaurant also offers a huge range of sake both chilled and warm, and encourages guests to consume their sake with yawaragi-mizu, a chaser of pure water that enhances the enjoyment and delays the effects of the alcohol on the body, prolonging the overall experience. These are just a few of the individual touches that characterize Sushi Yoshino, distinguishing it from its counterparts in the extremely competitive high-end sushi circuit.