Sushi Misuji Caretta Shiodome

Founded in 1855 as "Misushi" in Kobikicho, Edo (the former name of Tokyo), Misuji has always been on the upper echelons of red-vinegared Edomae sushi purveyors. Only it’s now taken quite literally, as the outlet is perched from the 46th floor of the Caretta Shiodome within the skyscraper-studded Minato district. From this soaring vantage point, 200 meters above Tokyo's bustling streets, diners enjoy some of Tokyo’s top traditional sushi while overlooking the metropolis skyline. On clear days, the snow-capped peak of Mt. Fuji graces the horizon, visible through the restaurant's expansive windows. There’s no shortage of expectation-exceeding charm at Sushi Misuji. After all, its mission is both paradoxical and profound: to serve beautiful Edomae sushi rooted in tradition, but expressed through a few modern quirks. For example, sushi is paired with wine and champagne: whites for kohada (gizzard shad) and delicate fish, and reds to compliment the powerful flavor of maguro tuna. Meanwhile, conger eel is cooked through to soak out all of its natural flavors, while white fish are cured with kelp. The founder's aspirations for sushi itself have evolved into a philosophy of hospitality towards those who dine at his restaurant. While counter seats offer the excitement of watching chefs hand-form each piece of sushi, guests seated at tables enjoy similarly spectacular views.