Sushizen

Edomae sushi might have gained peak popularity in Japan, but Sushizen takes the less-traveled path by serving chirashizushi, a type of sushi where rice is topped with colorful toppings of omelets and raw fish ("chirashi" means "scattered"). Ribbons of lightly sweetened, light-yellow omelet generously cover the top part of the bowl. Guests might need to do a little bit more digging for what’s underneath, but the effort is worth it: big chunks of marinated tuna, sea bream, yellowtail, octopus, and conger eel atop a bed of vinegared Koshikari rice from Shiga Prefecture. Chef does not rely on sugar. Instead, salt coaxes out the natural sweetness of the ingredients. If you’re not satisfied with the dish (unlikely, as this is the one dish that draws in Michelin critics) order a side of the pressed conger eel sushi or the tuna sushi roll. Michelin accolades for Sushizen: 2024 - Bib Gourmand