If you have never had sushi in your life or are just growing out of an allergy towards raw fish and vinegared rice, Sushi Mizutani is probably not a good place to start learning about sushi.
It could kill you. Do you in for the rest of your life. Re-commit yourself to sushi abstinence till you finally save up enough pennies for this three Michelin Star sushi joint.
Like the decor and chef, the sushi here is deceivingly unassuming and fiercely traditional. Don't count on any ikura-uni-otoro- layered-and-aburied fancy footwork. Each identical piece is moulded by the Chef Hachiro Mizutani who has more than four decades worth of experience. Before it is served, a noted brushstroke of shoyu glazes the sushi.
Then, Pop! A single mouthful and it is gone.
What we had:
Tamago - A Sushi Mizutani signature with almost molten insides. Reminded me of a honey castella cake
The epitome of restrained elegance, the ten-seater hides away at the basement of Seiwa Building. Hardly any English is spoken or written, adding to the thrill of omakase. I think I had difficulty breathing normally in there, worried that my quick breathing would disrupt the controlled serenity of the place.
Ginza Seiwa Silver Building
B1 8-2-10 Ginza