Sushidokoro Yamato

Restaurant Details

The kohada, translated to gizzard shad, is a temperamental and delicate fish, difficult to work with despite being one of the best for nigiri sushi.

Chef Yamato Yasui of Sushidokoro Yamato has achieved such mastery that it’s become his calling card. The first piece of nigiri of each sushi-focused omakase menu, Chef Yamato’s kohada tops rice blended with vinegar and salt to suit the quality of each day’s catch.

Before opening his independent operation in the Tsukiji area in 2021, Yamato had spent his years after graduating culinary school sampling the finest sushi restaurants in Japan. Following four years of training in Koju in Ginza, he set his sights on Nihonbashi’s Sugita, where he spent five years refining his craft and rose quickly to become second-in-command.

Today, his namesake serves as a sister restaurant to Sugita, reflecting his formative experiences behind its counter. The faint scent of cypress perfumes this Michelin-selected sushi venue at Tokyo’s most famous fish market, Tsukiji. Besides the gizzard shard, Yasui delivers a masterclass in other Edomae sushi. Thick scallops from Hokkaido are gently marinated in a blend of soy sauce, sugar, and water, then removed while still slightly rare. Chef Yamato meticulously breaks down the scallop fibers by hand, ensuring a harmonious texture. In another dish, he cooks Hokkaido Senposhi oysters in dashi, layering nori seaweed and a subtle touch of sesame oil to the mollusk.

Michelin Guide accolades:

2024 - Michelin Selected