High-End Sushi from New York at Ginza Onodera

In January 2018, this two-star restaurant hit the headlines when its owners purchased a 400-kilo tuna for 270,000 EUR, to use to make exceptional sushi.

At the helm is Master Sushi Chef Akifumi Sakagami. Ginza Onodera follows the traditional Edo style, in which the fish is aged before being served in order to have a distinct ‘umami’ flavour. To achieve this, the fish is marinated in salt, dry seaweed and soy sauce. The fish are all selected by hand from Tsukiji Market in Tokyo and exported to New York three times a week for optimum freshness.

The restaurant is an upmarket spot, where diners can sit at the chef’s table and watch him at work. The menus range from 260 to 340 euros. ‘There’s nothing wrong with fresh fish; it’s delicious’, says the chef. ‘But I aim to make it even more so’.