Sushi Nakamura 鮨なかむら

One-Michelin-starred Sushi Nakamura is one of the best sushi restaurants in Tokyo,.This 11-seater sushi bar locates just steps apart from Roppongi station and in the same block where 3* RyuGin locates. Masanori Nakamura-san, a skilled sushi chef with a modest and welcoming looking, is particular about tuna.

DSC06690.jpg
DSC06691.jpg

Visited: Sep.16. 2015 (Dinner)

Address: 7-17-16 Roppongi, Minato-ku, Tokyo

Hours: 18:00-23:30, Closed on Sunday and PH

Damage: Omakase JPY 17,280+

DSC06692.jpg

The counter can fit about 12 diners at a time. The light is a bit dimmer but very generous  and upscale ambiance. Chef Nakamura and his helper cannot speak English, so best come with someone can speak Japanese :)

DSC06696.jpg

I was very surprised when i saw Nakamura uses Royal Copenhagen to serve sushi when i was reading reviews on Tabelog. It is a really unique and complex feeling because it is indeed elegant and upscale, while the temperature of nigiri might goes away faster.

Their sushi is smaller in size, but the fneta are absolutely packed with amazing flavours. After one bite of sushi, the taste can go on and on in your mouth.

DSC06697.jpg
DSC06702.jpg

Kick off with a bowl of clear clam soup, warm and simply umami, perfect start.

Besides the gari (pickled ginger), i really liked the pickled cucumber here -  Crunchy and very refreshing.

DSC06701.jpg

The smoked clam came after the clam soup. It was full of smoked fragrance and very tender in texture. Served with a bit soy sauce, the clam was really delicious.

DSC06705-1024x683.jpg

One of the best produce of the season, Katsuo was lightly seared on its skin. Very tender and deep in flavor. 

DSC06711-1024x683.jpg

Autumn is also the high season to eat Saba. I was really impressed with its crisp skin with high oil contents underneath, the flesh was moist and flavorful. Grated radish is always served with saba to balance its flavor, they are the best friends forever.

DSC06714-1024x683.jpg
DSC06718-1024x683.jpg
DSC06721-1024x683.jpg
DSC06723-1024x683.jpg
DSC06724-1024x683.jpg

That's all for warm ups, chef Nakamura then started to slice the fish for the nigiris.

1. Akami

1. Akami

Few sushi chefs would serve it as the beginning unless he is very confidence, and ass Nakamura-san is particular about tuna, he served chu-toro as the first piece. I was quite surprised by that. I am not sure whether everyone can coincide on this, to me a non-proficient sushi lover, the flavor works anyway.

2. Ika

2. Ika

3. Tai

3. Tai

4. Kohada

4. Kohada

5. Akagai 赤貝

5. Akagai 赤貝

6. Kuruma ebi

6. Kuruma ebi

7. Zuke

7. Zuke

8. Aji

8. Aji

This savory piece was really delicous, the fish was rich in oils and higher in flavor, while the aromatic scallions wonderfully balanced out. One of my favorite of the night.

10. Ikura

10. Ikura

Those cute fish roes were packed with incrediblely umami juices, rich, sweet and umami. The fragrance of crispy nori nicely enhaced the sea flavors.

11. Uni

11. Uni

Finally comes my all-time favorite, uni. So happy that Chef Nakamura serves such generous portion. Sourced from Kyushu (九州), the uni was very creamy and sweet. The aftertaste was sweet and umami.

つみれ汁

つみれ汁

12. Hirame

12. Hirame

13. Toro

13. Toro

I was really curious about Nakamura's otoro as he confidently served chu-toro as the first piece, which i really enjoyed. As what i expected, his Otoro was really good -  creamy but not groose, very flavorful and unexpected clean taste.

15. Anago

15. Anago

So moist and perfectly melted in my mouth. The sweet sauce wonderfully works with the anago.

Tamago

Tamago

Airy, eggy 'sponge cake' to end the meal. I really love Nakamura's tamago :) Packed with balanced umami flavors.

It was a satisfying experience at Nakamura. Everything was flawless but nothing to be wow with. I paid less than 20000yen, very worth-of-value for this location. Worth a visit.