This upscale omakase sushi restaurant near Ginza leverages its parent company's wholesale seafood business and direct connections with 150 fishing ports across Japan to secure some of the freshest and rarest seafood at great prices. As a result, you can enjoy quality seafood or a fraction of the cost you'd expect to pay - ¥22,800 for the 17-piece Issekisancho course and ¥26,800 for the 22-piece Yatagarasu course.
The restaurant's excellent connections ensures that, even at these prices, it serves highly prized fish rarely found elsewhere. The selection changes with the seasons, but past highlights include the exquisite sakura masu (cherry salmon), known for its rich fat content, the supremely creamy shiroebitei (white shrimp), hailed as the 'diamond of Toyama', and kuromutsu (gnomefish or bluefish), deep-sea member of the seabass family known for its clean, delicate flavour.
With seating for just eight diners, Sushi Yatagrarau's intimate setting allows for an elevated experience where every aspect, from the precise cut of the fish to the elegant shape of the sushi, is executed with care. More importantly, this commitment to perfection begins with the preparation of the fish, with the ikijime method used to kill the fish humanely and quickly after it is caught, preserving its flavour and ensuring the highest quality for every bite.