Jizozushi
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Motohiro Takeda makes Edomae sushi for the Reiwa era (2019–) while pursuing the history of Edomae sushi. For toppings, he faithfully follows Edomae practice; the rice, vinegared with red vinegar, is cooked in a broad-brimmed cooking pot. Changes in sushi through history are chronicled in Takeda’s offerings: Tiger shrimp folded over nori seaweed is an Edo period (1603–1868) sushi, for example, while simmered scallops are a treat from the Showa era (1926–1989). The menu lists the producing regions for each item, as well as the fish for each season.
Unique Things
From Visitor Experiences
1. Edomae Sushi Techniques: Jizozushi adheres to classical techniques of Edomae sushi, using traditional methods and ingredients to create authentic nigiri sushi. 2. Red Vinegar Rice: The restaurant cooks its rice in a custom-made kamado with red vinegar, giving it a subtle sweetness that pairs well with the fresh ingredients. 3. Personalized Chef's Touches: The chef adds personal touches to each dish, such as stuffing tamagoyaki egg nigiri with shrimp meat paste, showcasing their creativity and skill.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Jizozushi in Tokyo include:
Tiger Prawn: Used in their signature nigiri, where the tiger prawn is sandwiched between sheets of nori. This preparation highlights the prawn's freshness and texture, embodying the Edo-style sushi tradition with a unique touch.
Edo-mae Style Seafood (Neta): Jizozushi emphasizes first-rate neta prepared in the Edo-mae tradition, which involves specific techniques and seasoning to enhance the natural flavors of Tokyo Bay fish, reflecting the restaurant's dedication to authentic sushi craftsmanship.
Nori (Seaweed): Essential in their tiger prawn nigiri, the nori sheets provide a delicate wrapper that complements the seafood without overpowering it, showcasing the balance and subtlety characteristic of high-end sushi.
Seasonal Fresh Fish: While not specified in detail, the restaurant sources fresh fish daily, consistent with Michelin standards for quality and seasonality, ensuring the ingredients are at peak flavor and freshness.
These ingredients are significant as they represent the core of Edo-style sushi, emphasizing freshness, precise preparation, and a balance of flavors that define Jizozushi's Michelin-starred offerings.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Thursday Exclusive: OMAKASE NIGIRI: ¥38,500 (with tax)
- Limited to Friday and Saturday: OMAKASE NIGIRI: ¥38,500 (with tax)