鮨 水谷 (Tokyo)

We have been sushi fans for years, searching for the best of the best. According to the famous Michelin Guide for Tokyo, this is the one, a 3-STAR restaurant. Thanks to our hotel staff, we were able to make a reservation for dinner. This restaurant is very low key. Why? It is down in the basement of an office building. Luckily, we have the exact location and were able to find it easily.




We got there a little early, but someone from the restaurant was already expecting us and greeted us! As soon as we walked in, we noticed that there are only 10 – 12 seats. There were the head sushi chef standing in the middle, his assistant, and one waitress. It seems like a family run restaurant. They don't serve any fancy maki's. They won't give you a menu because you cannot really order any other dishes, and they only serve traditional Japanese nirgi (pressed sushi). We ordered two sets of omakase, which is the chef's choice of twenty premium pieces of sushi. Let's begin. The first piece of sushi arrived on our plate after just a few presses. The chef's assistant informed us that we do not need to add any sauce or wasabi, and we should just enjoy the sushi the way it is made. We put the sushi in our mouths, chewed a few times, and it slid down our throats. One word, WOW! That was awesome! Never had such high quality of fish before. The cut of the fish was generous, near room temperature with the wasabi embedded underneath the fish. For the rice, we can clearly see every grain of rice with a hint of Japanese vinegar. One after another, we enjoyed the following pieces:

鮪 (Tuna)

中トロ (Chutoro)
大トロ (Toro)

穴子 (Anago)
海膽 (Uni)

小鰭 (Gizzard shad)
秋刀魚 (Saury)

新子2枚

甜蝦 (Amaebi)
車海老 (Prawn)

小柱 (Diced scallops)

烏賊 (Squid)
赤貝 (Red clam)

煮鮑 (Abalone)
A bunch of small shrimp put together in a sushi
眞子鰈 (A kind of white fish)
平目 (Flounder)

Salmon Fish Roe
Tuna Roll

玉子 (Tamago)

Clearly, the head chef is an extremely experienced chef. Every single piece of sushi was a piece of art that is pressed with precision. He started us off with the lighter tasted fish, mostly different kind of white fish from the season. As we went deeper into the course, the fish appeared to have stronger tastes. The chef surprised us with a “tuna trio combo”, Maguro, Chutoro and Toro. We also tasted the very best Uni from Hokkaido. We tasted the best tamago we have ever had. It is cooked to perfection, with an inside that is like an egg fudge. It is moist and slightly sweet. All twenty pieces really hit the spot in our stomach. There is only one word that can sum up our dining experience, “PERFECT”. Believe us, it is that GOOOOOD!

HOKAT Rating:
100/100

Address:
東京都中央区銀座8-2-10 銀座誠和シルバービル B1F
03-3573-5258
Mon-Sat 11:30～13:30, 17:00～21:30