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Non Edomae style sushi in Tokyo

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I am hoping to find a good place for fushion sushi in Tokyo. I am specificly looking for place with a good variety of different kinds of maki rolls with different kinds of ingredients like fruits, vegetables, dressings and seafood of course. Like in a western world sushi bar or like in Nobu (except Nobu in Tokyo has a very limited menu compared to the other Nobu restaurans around the world).

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  1. Hmm. Tough one, don't know of a place like that. There is Rainbow Roll Sushi, which has all the usual crap eaten outside of Japan (rainbow rolls, outside out rolls, mayo tobiko wasabi yuzu infused umami reduction au jus with mustard roll), but it is more of a specialty (novelty) restaurant than anything worth going to. There is also a Sushi of Gari in Aoyama, but don't know how "Western" their menu is.

    1. Opaque in Marunouchi also does sushi rolls: http://www.lemondedesgourmet.co.jp/re...

      And Daidaiya in Shinjuku serves some interesting non-traditional nigiri sushi, but not rolls.

      1. I have this variety show episode where they feature a young chef who was supposedly the top fusion nigiri sushi chef in Japan. (won some contest or something) I will try to find that episode for you and report back on where his restaurant is. I kind of remember his nigiri being similar to Sushi of Gari (in nyc) though so if I don't report back then maybe it's best to go there?

        3 Replies
        1. re: Notorious P.I.G.

          I read somewhere on the internet that Sushi of Gari in Tokyo closed in 2009. Can anybody confirm?

          1. re: Roysen

            Tabelog doesn't indicate its demise http://r.tabelog.com/tokyo/A1306/A130... but it could still be a goner if nobody has updated that. It wasn't exactly a popular spot. The last review was sometime in 2009 and the website is down, so chances it is an ex-sushi restaurant.

            1. re: Uncle Yabai

              Their phone is still connected, but no one is answering at 6pm on a Friday. It looks like they're gone.

        2. Also serving nontraditional nigiri sushi is Potager in Roppongi. Everything is made with seasonal vegetables. Highly recommended (although perhaps not specifically what you're looking for). http://www.bento.com/rev/3658.html

          2 Replies
          1. re: Robb S

            Thanks Robb. Great review btw. I assume it was written by you.

            1. re: Roysen

              Thanks!

          2. Thanks. I think Potager and Daidaiya sounds very interesting. I might also try Rainbow Sushi Roll. It was something like the latter I had in mind but maybe a little more "high end" - by that I don't mean more costly.

            12 Replies
            1. re: Roysen

              I ate at Rainbow Roll Sushi several years ago (not long after it opened) and was shocked at how bad it was. The food was on the level of California supermarket sushi. Don't feel the need to ever go back to RR.

              1. re: steamer

                Thanks for that information. I certainly will not want to waste time going somewhere bad. How was it bad?

                1. re: Roysen

                  Just not using quality ingredients and poorly executed, rice was not prepared well and so on. Really it was like the stuff they sell in supermarkets in L.A. A nice space though.

                  1. re: steamer

                    The 'potager sushi' opened in january, it is the concept of chef Nakazawa, similar to the vegetable patisserie of Nakameguro. The tomato sushi looks like maguro(=red tuna), the leek looks like tai(=sea bream), the carrot mousse exactly like uni(=sea urchin)!!! 
                    As for me, a full course with vegetable only is too much, it does not correspond to my taste (nor to Japanese one imho). The dish I appreciated was the miso soup made by vegetable and lentils beans, reminding of the 'fish arani'. The lunch is at 2100.-yens, so it is worth trying, even if only once.
                    Also in February, in Ginza, the 'Shari The Tokyo Sushi Bar' oppened. You can enjoy the mango roll sushi that gained fame (success or at least curiosity). Classic atmosphere, taste is not bad, and they have been supplying from Tsukiji on a daily basis. Too curious to skip, I went there to try ... oh well, no need to come back either!!
                    And finally, the more popular atmosphere of the kaiten belt of Katsu near the station Meguro. This place gained success, you will have to go at the opening at 11:00 or before lunch to avoid queing. They have non classic sushi that want me to come back, and overall it is good. Some exemples : shiro miso 'nigiri', aburi toro saumon, shio lemon shiromi set, shiitake 'nigiri', escargot leak hotate 'nigiri'... on the menu they have avocado maki, but I did not try it. Better to be accompagnied to vorder to the chef...
                    Hope it will help....

                    1. re: Ninisix

                      Thank you so much. Shari The Tokyo Sushi Bar looks interesting. I might also skip Potager. What you describe seems reasonable. A meal with only vegetable sushi might not fulfill "the sushi need", but it could be an interesting place to just pop into for a light snack. What do you think about that Robb?

                      When I did a search on Katsu I found this info page:
                      http://www.sunnypages.jp/travel_guide...

                      When I navigate to the Katsu homepage there I am redirected here:
                      http://www.sushinomidori.co.jp/index....

                      Is Sushi MIdori the same as Katsu?

                      Anybody with experience from Daidaiya?

                      1. re: Roysen

                        I seem to have a higher opinion of Potager than Ninisix (if I'm understanding her correctly). IMO the food is top-grade, it's a unique culinary experience, and it's certainly very Japanese. That said, I don't really consider it a sushiya because there's no fish - it's just a different category. And I'd definitely go there for the ten-item lunch rather than a full-blown dinner with risotto and salads etc.

                        1. re: Robb S

                          That is probably a good idea - to go there without thinking about it as a sushiya and stick to smallish meal like your suggesting.

                          1. re: Robb S

                            That's the one! It would be a waste to not try the things they can do 
                            on sushi on an unconventional way!!! It is a very popular spot so casual wear is better.
                            Yes, Robb, it is pure taste of vegetable, like tomato acidity or leek, or beets with kampyo that is reminding me of French culinary base soup for the carrot, leek and sesame tart,...
                             As you know French food can prepare chicken in different ways while remaining 'French' : poulet a l'espagnole, poulet a la japonaise,...

                          2. re: Roysen

                            Daidaiya is a modern Japanese fusion place, and their sushi is interesting, although the quality of the seafood might not be what you'd find at a Michelin-ranked sushiya that charges more money. I mentioned them because they do creative combinations of ingredients and sauces/seasonings - okra with a bit of ume dressing, scallops with green-tea salt, etc., and the foie gras is worth a try.

                            Some of their branches and sister restaurants have closed recently, and their website has been closed, so I'm not sure what their future holds.

                            1. re: Robb S

                              Thanks. Yes to keep cost down a little I have no problems living with a little lower quality fish if their creations are interesting. Also I like the interior very much - especially at the Shunjuku branch.

                              I also thought I should ask if you guys know if they serve any fushion sushi at Zipangu - http://www.nadaman.co.jp/english/akas...

                              1. re: Roysen

                                Zipangu's menu lists California rolls. I didn't find their food very exciting in general.

                                1. re: Robb S

                                  Zipangu is lame. Don't know why Nadaman felt compelled to go mid-market that way.