Sushiya
Down a dark, narrow alley—one that makes you wonder if you’ve got the right place—the door opens into a tiny, eight-seat counter that allows diners to watch the fine movements of 31-year-old up-and-coming chef Takao Ishiyama. The restaurant’s name, Sushiya, translates as “sushi shop.” While the name is simple, the sushi is not. Bright flavors from chives, shiso (an Asian herb in the mint family), and zest of yuzu (a Japanese citrus fruit similar to lime) are unexpectedly paired with the seafood he bought at Tsukiji fish market that morning. And unlike other popular sushi shops in Tokyo, Sushiya hasn’t been overrun with foreigners—yet.
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