#5 Sushi Watanabe(鮨わたなべ) in Ginza(銀座), Tokyo
Genuine Edomae (Tokyo-style) sushi which has also creativity
Once upon a time, the sushi chef called "the God of sushi" was in Tokyo. His name is Kato Hiroaki. Even most Japanese don't know his name these days, but the techniques were genuine Edomae (Tokyo-style) because he was the oyakata (master) of Yanagibashi-miyako belonged to the family record of Bentenyama-miyako founded in 1866. And, the oyakata of Ginza Watanabe is the last apprentice of legendary Mr. Kato.
The features of Sushi Watanabe
Thus, Watanabe oyakata has carried on the tradition of sushi. However, his sushi is not got caught up with old stereotypes. He utilizes authentic ways and succeeds to express his original sushi. You can enjoy both authentic Edomae sushi and revolutionary Edomae sushi at this sushi restaurant.
The shari (sushi rice) of Sushi Watanabe
The hardness of rice: medium
The temperature of shari: just right
Saltiness: weak
Sourness: weak
Sweetness: weak
Cost: affordable for going price of Ginza
My recommended menu: Kohada and other silver-skinned fishes.
The way of marinating by Watanabe oyakata is outstanding. The tastes of fishes are changed dramatically.
Details of Sushi Watanabe
小鰭 (kohada, gizzard shad)
From Tokyo bay.
It's marinated strongly in order to increase its taste because kohadas in the summer season have little taste. However, it doesn't lose freshness.
小鰭 (kohada, gizzard shad)
From Ariake sea, after the spawning season.
It's marinated in the saltwater of herring roe on kelp. Therefore, kohada gets another umami in spite of the timing after the spawning season.
鯵の棒寿司 (Bo-Zushi of Japanese horse mackerel)
Ordinally Japanese horse mackerel is used after being got rid of the skin, however, Watanabe oyakata uses it with skin.
Therefore, you can enjoy more and more flavor every you bite.
蒸し鮑 (mushi-awabi, steamed abalone)
The livers are also used, so the taste is complex and the flavor is nice.
ボタンエビ (Botan-ebi, spot shrimp)
Its sweetness is strong because shrimp is let rest from the morning.
ハタ(Hata, grouper)
Kobu-jime (kelp marinade). The attraction is strong texture and strong umami. Here in Sushi Watanabe, please do not swallow after only a few bites!
Japanese website
Sightseeing spots around
皇居: Imperial Palace (former castle in Edo period)
Name：Sushi Watanabe
Budget：¥15,000〜¥20,000
TEL：+81-3-3572-3330
Address：3F Ginza Bldg,5-6-14 Ginza, Chuo-ku, Tokyo
Opening hours：17：00～23：00
Closed：Sun, public holiday
Japanese website