Nikuzushi Kagurazaka

Hidden along Michikusa Yokocho, the 'gateway to Kagurazaka’, is this no-frills eatery dealing in fresh meat slapped on rice. Not too far removed from actual seafood sushi, the flavours here are crisp but mild – as is to be expected from a joint that pioneered the meat sushi trend and now operates branches all over town. This location is special in that it always carries wagyu, including the Kainomi (extra-tender upper rib) Rossini (¥580 for one, orders of two or more required), which is wagyu sushi topped with foie gras, truffles and sweet Madeira demi-glace sauce. And if that isn’t classy enough for you, try the tender breast (sasami) gunkanmaki with sea urchin (¥480 for one, orders of two or more required), a simple but luxurious treat seasoned only with soy sauce. Imbibers will want to explore the nihonshu list, which always includes 10-15 varieties.