Kiyota Hanare

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