Sushi Yuden

ABCD Since opening in 2019, Sushi Yuden has gained a loyal clientele and a Michelin Star for its dedication to traditional Edomae sushi. Owner-chef Nishimura Yuya first cultivated his skills at an Osaka restaurant that has been in operation since the Meiji period, before honing his craft at the Ritz Carlton in Kyoto. That warm, luxurious hospitality from the five-star hotel has carried over to Sushi Yuden through Nishimura’s friendly conversations with guests at the 8-seat counter made from a 160-year-old cedar. Nishimura, proud of his countryside roots, incorporates his upbringing into his service. Nishimura visits the markets every morning to purchase the day’s ingredients. In keeping Edomae tradition alive, he uses the same rice from Okayama Prefecture from his training days and seasons it with akazu (red vinegar) from a brewery in Wakayama Prefecture he personally trusted. (He prefers a “gentler vinegar that still brings out the hallmark red hue of Edomae shari.”) Omakase courses are served with a mixture of sushi and side dishes for variety and balancing of flavors, such as the red snapper marinated in kombu, whitefish steamed on a cherry leaf and swordfish grilled with salt. The menu varies to reflect the seasons, but Nishimura always serves skipjack tuna cooked warayaki-style using straw from his family’s farm in Hyogo Prefecture. Michelin Guide accolades 2024 - 1 Michelin star