Ueda

Naoki Ueda is the son of a sushi chef, and even still uses the same rice supplier which his father used for so many years. That’s not the only thing passed down the generations. He also inherited the skills to create world-class sushi, which has won him the highest honor in the Michelin Guide: 3 stars. Ueda-san and his wife recognize what this means on the global culinary scene, so they’ve taken to their role as sushi ambassadors to the world with gusto (despite their limited English). There are only 6 seats at their counter, and only one group seated per evening, meaning they can provide their full attention to their guests. These guests are treated to an omakase course meal of appetizers followed by nigiri. All of these are served on antique dishware, of which the couple are avid collectors. Some highlights include charcoal-grilled unagi eel, lightly-salted purple sea urchin nigiri from Hokkaido, and a sugary fish and potato omelet to finish the meal, slow cooked for an incredible texture. Ueda’s fatty tuna — the benchmark nigiri of any great sushi restaurant — is truly outstanding. This alone would be enough justification for their three Michelin stars, so consider all of the other exciting and unique dishes, the world-class service, and the excellent ambiance all added bonuses.