Ginza Sushimasa

WHY GO

Blink and you may miss this nondescript restaurant. Enter and you shall never forget the sublime sushi of chef Hiroyuki Murakami. This is what the sushi experience is all about.

TATLER TIPS

What’s different here is that all the seafood is wild caught, according to the staff. “Whatever you wish, you may request it a week in advance and our specialists in Tsukiji will source it.”

Leave it to the chefs. For the omakase lunch, a parade of some 13 dishes ensues, featuring cod milt with yuzu seasoning; an incredible seaweed spring roll smeared with plum; nigiri sushi; and a rice bowl topped with sea urchin and salmon roe. The signature dish here is the flounder nigiri— flounder fin marinated in malt and soy sauce. It is an amazing sushi. A light torching singes it ever so lightly to leave a smoky, caramelised sweetness as the warm fish melts away in the mouth.