Best Dishes at Sushi Kanesaka

The tamago is sweet and custard-like, more refined than typical versions. Soft yet denser throughout, it's typically served as the final course to conclude the omakase experience on a gentle, slightly sweet note. The delicate flavour of shrimp subtly enhances the egg.

Anago (seawater eel) is lightly cooked, then glazed with a subtle sweetness and topped with a small dot of chilli paste for complexity. This classic Edomae piece demonstrates the chef's understanding of heat and balance.

Hamachi is curved to display the delicate sheen of fresh yellowtail. The presentation alongside grated daikon and a dot of wasabi, dipped in white ponzu, demonstrates the Edomae philosophy of complementary flavours rather than heavy sauces.

Fatty slithers of toro tuna are among the signature pieces. The chef balances the fat with rice, allowing the umami to shine without overwhelming the palate. Reviewers note the exceptional quality and precise cutting technique.

Hokkaido uni from the saltier northern waters is served with a silky, creamy texture and fresh umami. Often paired with amaebi shrimp and uni roe, showcasing the chef's attention to ingredient pairing. Serving uni early signals the quality to expect from the rest of the course.