In 2016 I first met Mei san a young sushi apprentice in Arai sushi in Ginza: https://mesubim.com/2016/04/26/mcsushi-girls-contrast/ and I waited for her to open her own sushi counter.

Imagine the ultimate sushi experience you sit at her heated counter, the underside is heated to radiate on your legs and maintain a steady temperature for comfort. The mood is one of quiet and concentration, and graciousness is seen in her work.

Located in Azabujuban her 6 seat hinoki counter is one of those sushi experiences you can never get enough. But the problem is booking a seat is not only difficult but quite complicated due to the limited seats and the high demand, and for a good reason. Mei is one of the top sushi chefs in Japan and she deserves her success – I love her ballet eyes and her control when she cuts the fish and takes it effortlessly in her hand with total finger control.

When it comes to sushi “fish communication” is an important element as our close friend Shin refers to the idea of how a chef makes their cut. And Mei’s technique is quiet and embues a sense of anticipation.

Her work is managed by her close (best) friend who is always at her side watching over the clients and assisting Mei in her work and with her mise-en-place. It is a unique experience and there is no other sushi experience comparable and I mean it.

There is no doubt Mei san is the consummate edomae sushi professional and without a doubt her quality, service and fish is both impeccable and delicious. Not only, the idea of her precision and focus, her work rhythm, fish temperature and her gentle ways are impressive as she affirms her work with her mythical Japanese stare…..but it isn’t a typical stare, its her way to concentrate, focus and make her clients feel relaxed.

Her fish speaks for itself, a perfect cut of kohada, the perfect rice and graceful flavours linger on….if you adore sushi, don’t hold your breath, goods things are hard to come by now a days.

https://tabelog.com/en/tokyo/A1307/A130702/13292357