A few highlights from a recent (and my first) visit to Sushi Sho. I was able to secure a reservation that opened up after a cancellation. With the Hawaii and New York locations garnering so much attention recently, I thought there might be some interest in the location where it all started.
The pictures only capture a small portion of the course. I was focused on enjoying the meal and didn’t take notes. It was roughly 20 courses with the option to add on courses at the end. The add-on’s totaled around 15 options not including the maki options.
One of my favorite sushi restaurants in Tokyo, Nishiazabu Taku, is heavily influenced by the head chef’s experience working with Nakazawa-san of Sushi Sho, making this an extra special opportunity for me.
I left the meal in a slight daze, trying to wrap my mind around what I had just experienced. The meal was excellent and hit on all cylinders. It only reinforced my preference for Sho-style restaurants and left me with a stronger appreciation for the influence Nakazawa-san has had on the sushi world.
I’d visit here one a month if I could. Sadly, once a year seems to be the standard frequency among the minions like myself.
Courses Pictured
- Murasaki Uni (Maruhiro from Hokkaido), Hairy Crab, Tomato, and Junsai
- Shinko
- Kohada
- Tachiuo (grilled)
- Amaebi
- Aji
- Nodoguro (grilled with sansho pepper)
- Awabi with Eggplant (lightly fried)
- Ohagi (Tuna and Takuan)
by m046186
