Sushi Yui

The owner of this Shiogama sushi restaurant hails from Yokohama, which neighbors Tokyo. He is proficient in the Edomae style of cooking which has its roots in the capital. This means there’s a lot of marinating and aging in the preparations here. Although we associate sushi with freshness, historically it was actually seen as a good way to preserve fish rather than serve it fresh. These techniques stretch back all the way to the very origins of Edo era sushi dining. Another traditional touch is the use of red vinegar, which fell out of favor in the 20th century but is now experiencing a resurgence among in-the-know sushi connoisseurs. Sake connoisseurs will be equally thrilled by the pairings to go along with the appetizers and nigiri in the set-course meal. All of this is available for a fantastic price, because this level of quality would cost far more if found on the streets of Tokyo or Hokkaido! Michelin Stars: 2020 - 2 Michelin star 2021 - none