Sushidokoro Kaihara

Sushidokoro Kaihara might plot itself in a small alley within the buzz-filled Tenma district, but it’s a tranquil place by all accounts: 9-seat counter with pared-back decor, serene ambiance devoid of background music and a steadfast owner-chef, Kaihara Yoshimichi, who is often silently absorbed in his craft. Preferring to work in the background, he lets his sushi speak for themselves. Edomae sushi — which refers to sushi that uses fish caught from Tokyo Bay — falls right into Kaihara’s wheelhouse. Everything has a sense of purpose, from the way he brushes fatty tuna with soy sauce foam to add a layer of texture and to searing the hairtail to lend the fish a smoky flavor. Hand rolls aren’t an afterthought, either. He boils the kanpyo (dried gourd) with sweet and spicy stock and wraps firefly squid with crispy seaweed. Side dishes and soups intersped between sushi convey the gentle flavors of kaiseki, like the spring cabbage and scallop soup or the clam and water celery broth. In terms of value for money, the affordability of his 8-course omakase progression is pleasantly surprising — considering its Michelin status and all. Michelin Guide accolades: 2024 - Bib Gourmand