A passionate defender of Japanese culinary traditions, Chef Shinji Kanesaka is one of the most celebrated sushi chefs in Japan, having started his training at Kyubey, one of the oldest and highly-regarded sushi restaurants in Tokyo. After 10 years of rigid training, Chef Kanesaka launched his first restaurant Sushi Kanesaka in the highly competitive Ginza district of Tokyo in 2000, and today with 2 Michelin stars tucked firmly under his belt, is considered a mecca for the finest sushi by his legion of fans, which include country leaders and international celebrities as well as famed Kabuki actors and actresses.
What sets him apart from his counterparts and marks him as a culinary prodigy is his special Japanese shari or rice, and the best selection of fish and seafood handpicked by Chef Kanesaka from the world-renowned Tsukiji Market in Tokyo.
His Edo-style sushi is served in the omakase way, which literally means “I’ll let you decide”, as the ultimate expression of trust in the expertise of the chef. At Sushi Kanesaka, only the finest seasonal product is selected to create the sashimi, nigiri and maki that showcase the chef’s creativity, insight and culinary skills. The pure, distilled quality of his food as well as a certain inexplicable charm in both man and restaurant is the key to his success. “I want to make sushi that I personally want to eat.” At Kanesaka, Chef Kanesaka believes that dining on the best sushi is a holistic experience, one that is best delivered with art and soul. Okanesaka’s vision is to create a once-in-a-lifetime dining experience, every single time. Mission accomplished.
With two Michelin stars, Sushi Kanesaka offers one of the best dining experiences in Tokyo
Tucked away in the basement of a building on an unassuming street, Sushi Kanesaka is very small with only a dozen or so seats, so reservations are essential
Delicious fresh corn Chawanmushi (Japanese egg custard)
Grilled Ayu
The grilled Ayu is served with tade-zu, a vinegar and sake sauce with fresh tade leaves
Michelin-starred Chef Shinji Kanesaka preparing our Flying Fish sashimi
Flying Fish Sashimi with sesame seeds
Delicate slices of Seabream (Tai)
Chef Kanesaka adding a squeeze of yuzu on the Tsubugai
Hokkaido White Whelk with yuzu (Tsubugai)
Grilled squid
Ikura
Japanese Hairy Crab from Hokkaido (Kegani)
Bonito
Chef Kanesaka skillfully slicing the lean tuna
Akamai (lean tuna)
Chūtoro (medium fatty tuna)
Hot sencha tea
Sake cup with calligraphic motif
Junmai Daiginjo Sake
Ika (squid)
Chef Kaneskaka creating the baby shrimp sushi
Diced sweet baby shrimp topped with pale yellow Kazunoko roe
Gizzard Shad (Kohada)
Striped Horse Mackerel
Horse Mackerel (Aji)
Lovely cold Asahi Beer in a beautiful engraved glass
Japanese Flay Shell Pen Clam (Tairagi)
A plate brimming with Ark Shell Clams, ready for Chef Kanesaka to begin preparing
our next Omakase offering
Akagi (Ark Shell Clam is also called Red Clam)
A wooden box of the freshest and plumpest Uni from Hokkaido
Sweet, creamy and bursting with umami flavour, the uni tasted like it just came from the sea
Grilled Anago
Tamago
Tekkamaki hand roll
The supremely talented and wonderfully friendly Chef Shinji Kanesaka
made our evening at his restaurant a night to remember
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