Sushi m / A wonderful harmony created by the best of friends

A wonderful harmony woven by the best comrades

Sushi m opened in April 2019 near the Nezu Museum in Aoyama, Tokyo. A chef who loves sushi and a sommelier who is well-versed in sake will delight guests with unprecedented techniques. We hope you will visit with curiosity, not preconceived notions.

　Opening the door reveals an elegant L-shaped counter made of Kiso cypress, typical of sushi restaurants. Apparently it is a single piece of wood over 200 years old that was destined to be donated to Ise Grand Shrine. Looking further back, you will find a sommelier counter made of cowhide, which is unusual for a sushi restaurant. This double counter, which you won't find anywhere else, speaks to the unique style that can only be found here.

　Standing behind the sushi counter is Michimasa Nakamura, who has been in the business for over 20 years. He left Sushi Shin and Sushi Shin Hanare to his apprentices and opened Sushi m as a place to rediscover his passion for sushi. His partner is Yoshinobu Kimura, who stands behind the sommelier counter. He served as head sommelier at NARISAWA for 10 years. In the year leading up to the opening, he visited people involved in production in search of the finest ingredients and sake. He often stayed in fishermen's homes, sharing meals and sleeping quarters. It can be said that the ability to procure rare ingredients such as Japan's best oysters and Akaza shrimp, which can be eaten raw, is a result of the bonds he has built with them.

The Nodoguro nigiri is served with a warmed and cooled sake from Kagawa Prefecture, "Etsu Kaijin Yamahai Junmaishu Unfiltered Raw Akaiwa Omachi."

　Sushi m is the stage where ingredients with such stories are presented in the best condition, along with the perfect sake. For example, the presentation of the Nodoguro nigiri is fascinating. Hot water is poured onto a heated ceramic plate, the lid is placed on, and the dish is left to sit for 30 seconds. Once the fat from the Nodoguro has penetrated the vinegared rice and the temperature is just right, the vinegared orange juice is squeezed on. When you take a sip of the Kanzamashi "Etsu Kaijin Yamahai Junmai Sake Unfiltered Nama Akaiwa Omachi," the acidity unique to sake seems to creep in. This shows how important the temperature is, in addition to the brand you select.

　It's a pleasant, almost seamless sensation. It's proof that the food and sake are a perfect match, and it brings surprise and delight. The "m" comes from "mariage." This not only refers to the marriage of sushi and sake created by chefs Nakamura and Kimura, but also to the ingredients and vinegared rice, the chef and the eater. The combination of these elements creates "Sushi m," and to say it overturns the concept of sushi is an understatement.