Masahiro Yoshitake is a sushi legend. After training for three decades in some of Tokyo's most esteemed restaurants, he set out on his own in 2004. And he likes to do things a little differently: buying most of his fish direct, rather than from the market, and preparing his rice with red vinegar in a style dating back 150 years. His octopus is renowned for its tenderness and the sea urchin is among the creamiest you'll taste anywhere. Look out for sayori (Japanese halfbeak), sawara (Spanish mackarel) and akami (lean tuna) nigiri and the steamed abalone with liver sauce. Sublime.
7 Chome−8−1 3 Brown Place 9F Ginza, Chuo-ku, Tokyo, Tokyo 104-0061