You can now get your copy of Time Out Tokyo magazine delivered - we ship internationally too!
Time Out Café & Diner is the sophisticated Ebisu area's newest global meeting place.
Discover Tokyo's best shopping, restaurants, nightlife with Time Out GuideBooks.
Our newsletters get the best of Tokyo delivered straight to your inbox.
If you thought it was the fish that dictated how sushi tasted, think again. Many of the pros will tell you that it’s actually the rice, known as ‘shari’, that plays the most important role in determining flavour. You can certainly taste the difference at Tsugu Sushimasa. That’s because they don’t use regular rice vinegar (shirozu) here: instead, they prefer akazu, a red vinegar made from sake lees that was the default option for sushi back in the Edo period (1603-1868). It’s light brown in colour, with a stronger taste; think of it as the chardonnay to shirozu’s sauvignon blanc. Sushimasa has been going for three generations now, which is what inspired current chef Shogo Sugaya to add the word tsugu (to succeed or inherit) to the restaurant’s name. And if you fancy something other than raw fish for dinner, you’re in luck: the menu also features a range of grilled fish and other small plates. Expect to pay from ¥10,000 plus tax for an omakase (chef’s choice) course.
Transport Yotsuya-Sanchome Station (Marunouchi line); Akebonobashi Station (Shinjuku line)
Telephone 03 3358 0934
Open 6pm-12:30am / closed Sun
Opened in summer 2013 among the many small bars and eateries in Yotsuya's Arakicho, this small ...
Sneak into this tiny eatery just off Shinjuku-dori for a taste of their classic stews, curries, ...
It may look just like a standard fruit store, but Yotsuya's Fukunaga is actually better known ...
Opened in March 2015, Yotsuya's Utsuke serves handmade udon made from Hokkaido wheat and served ...
Copyright © 2014 Time Out Tokyo
Add your comment