Tucked away in the Stanton Hotel through Sushi Azabu’s dining room and behind a sliding door is this intimate temple to sushi. Everything about the space is sleek, from the smooth blonde counter made from a Hinoki cypress tree and the wood-paneled walls to the meticulously organized chef who slices and serves with effortless precision.
Fish flown in a few times a week is treated and dressed minimally, often with just a single brush of nikiri. And whereas some counters can come off a little too earnest, the itamae here are a friendly bunch who are happy to answer questions and accommodate special requests. Recent highlights have included thinly sliced octopus dotted with a sunny orange miso as well as soy-marinated akami nigiri.
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