Otoro melts on the tongue with rich, buttery umami. At Shoukouwa, the otoro is sourced from the finest specimens available and sliced at the optimal thickness. This piece appears on virtually every omakase course and is a standard by which sushi chefs are judged.
Tips from diners
Eat it without shoyu first to taste the true flavour. The chef will apply just the right amount of soy.
Shoukouwa sources only the highest-grade uni, and it comes through in the creamy texture and briny sweetness. The rice underneath is slightly cooler than body temperature to prevent the uni from separating. This is a signature highlight that reviewers across multiple platforms recommend ordering.
Tips from diners
Available in limited quantity. Request it early in your omakase to ensure availability.
The anago is grilled over charcoal until its skin crisps, then brushed with a house-made sweet sauce that the chefs prepare daily. This cooked preparation often closes the sushi course and provides a satisfying finish before dessert.
Tips from diners
Eat this one quickly while the rice is still warm and the skin is crisp. The contrast is key.
The ikura at Shoukouwa comes from carefully selected salmon and offers a pop of flavour with each piece. Reviewers note how fresh and plump the eggs are, and how they never taste fishy or aged.
Tips from diners
Appear early in courses for full flavor impact. Later in the meal, your palate will be more attuned to umami.
Even the most basic ingredient gets elevated at Shoukouwa. The maguro is sliced to showcase grain and texture, and the rice is seasoned to complement without overpowering. Multiple courses may feature different maguro cuts — lean, medium, and belly.
Tips from diners
This is the piece to focus on if you want to understand sushi technique. Notice how the temperature of the rice and fish work together.
Shoukouwa (小康和) opened in 2016 and quickly earned two Michelin stars for its refined Edomae-style sushi. Led by Head Chef Masakazu Ishibashi, the restaurant imports the freshest seafood four times weekly directly from Tokyo's Toyosu Market. Sushi rice comes from Yamagata and Ishikawa prefectures, and even sauces are shipped from Japan to maintain authenticity and consistency.
Book at least 2-3 weeks in advance. First and second seatings (6pm and 8:15pm) fill fastest. Lunch is slightly easier to secure.
Notify the restaurant in advance of birthdays or anniversaries. They'll add a special touch to your experience.
The sake pairings are expertly curated. Wine pairing is also available and reasonably priced for the quality.
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