Sushi Dokoro Kurosugi Shinkan

Even the name “shinkan” roughly translates to the idea of owner-chef Akihiro Kurosugi pouring “his heart into every piece of sushi.” Sushidokoro Kurosugi Shinkan can be as much of a full-course meal for hungry visitors or a lighter prelude to a bigger night out. Rather than focusing on an elaborate omakase, ala carte options form the body of its menu so repeating customers can place an order of their favorite nigiri. Following Edomae methods, the sushi rice is seasoned with red vinegar and salt — no sugar. The neta (fish toppings) are sourced from across Japan and include delicacies such as sea urchin, sweet shrimp marinated in miso and boiled conger eel glazed in a rich tare sauce. The chef also pays attention to his customers. Morsels of sushi are portioned smaller for diners focusing on drinks. When a regular takes a seat, he remembers to serve their favored piece first. For those bringing friends who aren’t sushi enthusiasts, straightforward options like kawarayaki (grilled chicken) and chawanmushi (savory egg custard) are served without pretense. Requests for lighter flavors might be accommodated with toppings like onion sprouts and cabbage. Even the pricing is more accessible compared to the restaurant’s more affluent main store, Sushidokoro Kurosugi. Its all-are-welcome attitude and authentic passion for sushi elevate it to Michelin status. Michelin Guide accolades: 2024 - Michelin Selected