Sushi is said to embody the essence of Japanese cuisine. It’s mild yet nuanced in flavor, highlighting the quality of the natural ingredients the island nation is blessed with. However, at its core, sushi is relatively simple with just two to three main components: shari (vinegar-seasoned rice), neta (an accompaniment or topping) and wasabi.
The inherent minimalism of sushi is part of its beauty, but this simplicity is simultaneously deceptive. A look at the prestige and prices that the world’s most revered sushi restaurants demand piques curiosity. What goes on behind the scenes of a sushiya that goes beyond raw fish and sushi rice? The answer to that question can be found in the appreciation and aspirations held by the head chefs of these establishments as well as the deshi (apprentices).
Takeru Watanabe has seen the world of sushi from both ends of the spectrum, starting out as a fresh technical school-graduate. He learned the ins and outs of the kitchen at the legendary Ginza Sushi Kyubey and has had tenures at some of the most illustrious omakase establishments in the city, such as Sushi Arai and Sushi Ryujiro. In 2022, he opened his own shop, Sushi Takeru.
So, what’s it like inside? And how does Watanabe prepare for his customers? Tokyo Weekender was recently given the opportunity to find out. The Morning Market Matters Sushi Takeru is open every day except for Mondays. Aside from the Sunday-only lunch, the serving of food doesn’t begin until the 6 p.
m. dinner s.