Shunsuke

What stands out about the nigiri at Shunsuke is how the rice changes from one fish to the next. Diners have noted that red and white vinegar are used selectively to suit each topping, and have enjoyed how the rice’s temperature and the pressure of the shaping all contribute to each piece. It is the kind of meal that draws your attention to every bite. One diner was particularly impressed by the firm texture of the cuttlefish nigiri. Leaving the cuttlefish in larger pieces rather than finely slicing it was part of the appeal. The same diner also praised the grilled conger eel for its fragrant char and crisp texture.

An omakase that begins with small plates such as sashimi and chawanmushi (savoury steamed egg custard) before moving on to sushi is central to the Shunsuke experience. One guest described a course lasting around 2 and a half hours, with close to 10 small dishes served before the sushi, enjoyed at an unhurried pace with sake. On another visit, the meal began with chawanmushi made with clam broth and seaweed, followed by steamed abalone and monkfish liver before the nigiri. Sake is available, making a glass alongside the small plates a natural way to start. Diners have also said they were able to add nigiri after the course or ask for smaller portions of rice to suit their appetite that day.

This sushi restaurant is in Asagaya-Minami, and dinner reservations are available. Booking ahead is a good idea if you would like to take your time over a course.