Sushi Gosuian, located three minutes from Ohori-kouen Park, first opened its doors in October 2017. The restaurant is situated in a peaceful residential neighborhood. The streamlined interior is reminiscent of a tea ceremony room but without the extraneous, unnecessary decorations. The counter is constructed from a single piece of gingko wood and has six well-spaced seats. Furthermore, the high chairs with large seats promote a relaxing and comfortable dining experience. This is a place where you can focus solely on sushi.

The omakase menu begins with chawanmushi, a cup of steamed savory custard. Chef Tsutsui's time spent training in a Japanese fine dining restaurant explains why this dish is so good. Following a selection of sashimi, the Edomae-style nigiri course begins with nigiri pieces of white-fleshed fish and progresses to squid and tuna. To achieve perfection on the palate, fresh chu-toro is cut in a unique way to drape generously over shari, or sushi rice. The lunch omakase menu consists of an appetizer, 10 sushi courses, and dessert. The diner omakase menu is comprised of two appetizers, 15 sushi courses, and dessert. If a guest is a tuna lover, he sometimes serves two pieces at once.

More information: https://www.tableall.com/restaurant/218

Location: 810-0062Fukuoka2-2-8 Arato

Sushi Ryujiro's interior design is opulent, but Chef Ryujiro Nakamura's atmosphere is casual and relaxing. The atmosphere is similar to Umi's previous position as Executive Chef at Aoyama. He opened his namesake restaurant in November 2019, just a short walk from Gaien-mae station. Sushi lovers took notice when Nakamura began serving tuna from Yamayuki, one of Toyosu Market's top tuna dealers.

The order of the courses varies according to the day, but it usually starts with a soup to whet the appetite. Most sushi restaurants begin with an otsumami (seasonal delicacy), but Nakamura begins with chu-toro nigiri (medium fatty tuna belly). Because the fish has been aged for about five days, the first bite has a profound effect on the guest.

Following the chu-toro, you will be served six otsumami, including chawanmushi and grilled fish, before the sushi courses begin with squid. The following 13 courses of nigiri sushi will include seasonal fish and a variety of tuna. The akamai (lean tuna) is sliced thinly to delicately drape the sushi rice. O-toro (fatty tuna belly) is sliced thicker to cover the palate. Nakamura serves kohada after the tuna and believes the vinegar refreshes the palate.

More information: https://www.tableall.com/restaurant/207

Location: 2-11-11, Minamiaoyama, Minato-ku, Tokyo, 107-0062

After a ten-minute walk from Settsu Motoyama station through a peaceful residential neighborhood, the building with elegant wood walls and a Japanese-style lantern welcomes you. Sushi Kissui is the only sushi restaurant in Kobe to have earned two Michelin stars.

Tamagoyaki, an egg omelet made by combining "surimi" groundfish, shiba-ebi shrimp, and "yamaimo" mountain yam with mirin and sugar, rounds out the omakase menu and you should try it at least once. He cooks for 25 minutes on one side and 15 minutes on the other. These are examples of what the chef might prepare, but the types of fish will vary depending on the season. Chef Fukuhara gets about 80% of his fish from Toyosu Market, and the rest is mostly shellfish from Osaka Wholesale Market. Hirame and uni come straight from Akashi and Awaji, respectively.

At Kissui Sushi, pay attention to good salmon, tuna tataki and asparagus salads. Food delivery is a big plus of this place. The energetic staff welcomes visitors all year round. This spot is remarkable for its spectacular service. Tasty food at attractive prices is offered here. When you enter this place, pay attention to the enjoyable atmosphere.

Website: www.kissuisushi.com

Location: 157 Markham Pl, Little Silver, NJ 07739

A sushi masterclass: one look at this space and you'll understand why world-renowned chefs bow their heads to the brilliant master. Rather than focusing on obtaining expensive ingredients, the chef focuses on using his traditional Edomae skills to shape the finest sushi. The sushi is exquisite and should not be missed, and the pleasure of conversing with Chef Sugita will keep you coming back for more.

The ambience perfectly captures the essence of Edomae sushi and a nine-seat Yoshino Hinoki counter that gently curves allowing every guest to view Sugita’s graceful movements. The private room for groups of three to four is equally exquisite. There’s a comfortable level of tension and a minimalist setting with just a few thoughtfully placed ceramic pieces. The space embodies cleanliness and purity – exactly how a sushiya should be.

Pottery pieces are chosen to express each season, including Chinese zodiac animal images for the new year and special motifs for spring. Arimoto created the black glossy ceramic platters for nigiri sushi, which are a distinct departure from the lacquerware dishes commonly found in sushi restaurants. Sugita's warm hospitality extends to everyone, from suppliers to media and, of course, dining guests.

More information: www.tableall.com/restaurant/203

Location: B1F, Tokyo, Chuo City, Nihonbashikakigaracho, 1 Chome−33−6

Ueda's traditional-style sushi shines like gems on antique tableware that the chef and his wife have collected over the years, set in an old wooden house built in the early Showa era. The gracious hosts promise an indulgent experience with a seasonal omakase meal made with local catches from Mikawa Bay, serving only six guests per night. Since receiving the highest Michelin rating, their phone hasn't stopped ringing with reservation requests. The restaurant is filled with beautiful artifacts if you look around. The serving trays in front of each seat have a lacquer-like shine but are actually pieces of ceramic made by Yoshinori Fujii, a Seto artist.

The omakase menu, which focuses on seasonal ingredients, begins with a few seasonal appetizers and is followed by ten or so nigiri, a couple of makis, a soup, and slices of sweet rolled omelette. The fish is sliced thin, softened with fine slits and gently blanched so it curls outwards in sphere-like flowers in full bloom. You should take a small sip of the broth soup that unleashes deep umami in your mouth. There’s a great sense of beauty in the simplicity of the dish. The restaurant stocks a wide variety of drinks, including different brands of beer, champagne, white wine, and Yamazaki whiskey. The sake selection is diverse, made up of about 20 different vintages.

More information: https://www.tableall.com/restaurant/200

Location: Nakagawa Ward, Nagoya, Aichi 454-0031 Japan

Chef Norihito Endo brings the tradition of sushi up to date, fueled by his insatiable curiosity. The young owner-chef, a passionate student of Japanese culture, curates a beautiful seasonal menu that is built on tradition but also evolved with his own unique approach. Sushi Endo promises a memorable experience, from its exquisite tea pairing menu to the unexpected order of courses. The restaurant, which opened in February 2019, is located on an uphill road near the railway tracks from Ebisu Station. Endo chose this particular property, which is located on the fourth floor of a commercial building, because of its spacious interior and large windows that allow plenty of sunlight into the room.

The first thing you may notice when you sit at the counter are two wooden chambers on the wall behind the chef. This is an old-fashioned refrigerator, with the top compartment containing blocks of ice and the lower compartment containing the fish. In comparison to electric fridges, the ice chamber maintains the ideal moisture level for the fish to remain fresh, he explains. The smooth counter is crafted from a plank of hinoki wood that has been aged for more than 30 years.

The seasonal flavors are incorporated into the omakase meal. The chef has developed his own style, with a bowl of soup as the first course, followed by a few small dishes and a dozen or so nigiri. Surprisingly, the nigiri courses begin with chutoro fatty tuna and continue with gizzard shad, white fish, akami tuna, otoro fatty tuna, squid, shrimp, black throat seaperch, and sea urchin, salt-water eel, eel, and a seasonal roll. The final course is a warm shijimi clam soup.

Location: 4F, R Hall, 1-17-2, Ebisu-Minami, Shibuya-ku, Tokyo

More information: https://www.tableall.com/restaurant/199

Sushi Yoshi's menu is reminiscent of the experimental cuisine of top contemporary restaurants such as El Bulli, from the unusual combination of ingredients to the scientific techniques. Every dish, from the rich abalone cake to the homemade caviar, is out of the ordinary and exquisitely presented. This two-starred Osaka restaurant creates memorable meals by drawing inspiration from cultures all over the world.

The small restaurant, located in central Osaka's busy Minamimorimachi district, seats only eight people for lunch and dinner. The stunning hinoki wooden counter, which stretches up to 6m in length, is adorned with polished Christofle cutlery and Baccarat crystal glasses. It has been discovered by the global community of gourmands and is always full of guests from all over the world.

The omakase menu is structured similarly to a French kaiseki meal, with sixteen to eighteen delectable small courses. Every dish is full of surprises that appeal to your five senses, whether it's the presentation or the flavor combination. Despite its western appearance, Sushi Yoshi's cuisine is founded on the fundamental principle of sushi: bringing out the best flavor of the fish.

Location: 1128 Mountain Rd, Stowe, VT 05672

Website: https://www.sushiyoshi.com.hk/

Taking gorgeous to new heights, the opportunity to bask in the exquisite ingredients and sheer talent of this chef is unquestionably worth the hefty price tag they command. It makes no difference whether this is best described as the evolution of sushi or an exploration of an entirely new genre; Tokyo can carry this indulgent style described by the chef himself as pure pleasure.

After a relaxing start in the waiting room, you take your seat at the single plank hinoki cypress counter. You should enjoy the soothing tones and feel of the wood that runs throughout the chef's workspace, and then let your eyes be drawn to incredible paintings that would normally be reserved for an art gallery. The paintings, which are part of a series of seven, are perfectly placed so that each guest can enjoy one on their own. The contents of the paintings will not be revealed here; suffice it to say, it's a surprise and delight for guests.

The black, gold and red tones of the Wajima lacquerware set off the sushi beautifully in a course that starts with the amuse bouche and white-fleshed fish sashimi, followed by an unbelievable 20 to 25 pieces of nigiri sushi focused on premium maguro. With each rice oval weighing only 8 grams, guests can enjoy the sumptuous flavor of all the fish available this season without feeling stuffed. The chef also emphasizes the importance of ensuring that guests do not become bored with a particular flavor.

Location: 6-3-15 Ginza, Chuo-ku, Tokyo 104-0061

More information: https://www.tableall.com/restaurant/192

Hidden behind the grand Kabukiza theater is a small sushi restaurant steeped in tradition. Long-time fans have treasured the unchanged flavors of Kobikicho Tomoki, which have been perfected using original techniques. The meal here is a true reflection of refined Japanese aesthetics, with two Michelin stars in the competitive Tokyo sushi scene. The restaurant's interior is simple yet sophisticated, with traditional wooden architecture. The smooth, wide counter, which can seat up to nine people, is made from a single plank of 200-year-old hinoki wood. There is also a four-person table in the back.

Kobikicho Tomoki's cuisine is based on traditional methods, bucking the trend for a more modern approach to sushi. Every dish is meticulously prepared with the finest ingredients and is built on a series of steps that result in impeccable flavors. Every day, the chef selects and prepares 18 to 24 different types of seasonal fish, 15 of which are served as nigiri. To create a pleasant flow, a few refreshing small dishes are typically served to begin the meal, followed by some lighter nigiri. The richer nigiri is served in the second half of the meal, followed by sweet slices of egg and makimono.

Location: 1F, 4-12-2 Ginza, Chuo-ku, Tokyo

More information: https://www.tableall.com/restaurant/190

An old local sushi bar in the heart of Kanazawa's ancient capital has evolved over time into an exquisite culinary experience. Taheisushi's cuisine, wrapped in a warm ambiance, celebrates both the best of Hokuriku ingredients and the depth of craftsmanship. Because this is one of the most popular destinations for traveling gourmands, make sure to reserve your seats well in advance.

Shinjiro Takatani, the charismatic owner, and his brother opened Taheisushi in 1972 in a quiet residential area on the city's west end. Later, the brother opened the Katamachi branch, and the two continued to build their restaurants as homey, neighborhood hangouts.

The seasonal omakase menu is served in no particular order. To create a distinct rhythm, he serves some nigiri early in the meal while saving some small dishes for the end. The chef's rule of thumb is that the experience must be as delectable for those who enjoy a drink as it is for those who simply enjoy green tea. The signature black throat seaperch is steamed with sake until soft and tender and served in a colorful Kutani ware bowl. The fish is draped over a morsel of grated daikon radish instead of shari rice. The white fish's moist texture is simply unforgettable. The creamy fish milt is another winter delicacy. The contrast of flavors is delightful when mounted on top of yuzu citrus-flavored shari.

Location: 1F, 1 Chome-164 Taheiji, Nonoichi, Ishikawa 921-8845, Japan

Website: https://www.taiheisushi.com