ART OF SUSHI
The most extraordinary sushi experiences in Tokyo tend to happen in the smallest, most austere restaurants.
But those deceptively humble-seeming spots are overseen by the city’s most artistic, visionary chefs, like Masamichi Amamoto. His new restaurant Higashi-Azabu Amomoto is a temple to Japan’s most spectacular local fish, and to some of the most exquisite sushi preparations found anywhere in the world. After spending nine years honing his craft under the Michelin two-starred chef Mitsuyasu Nagano at Tokyo’s Umi, Amamoto earned his own two stars within just six months of opening. Expect varieties of seafood you’ve never seen before, like living button shrimp and karasumi (salted and sun-dried mullet roe), presented with flair in an eight-seat dining room that’s booked solid for months in advance.