Sushi Ya すし家 @ Ginza, Tokyo [Before Chef Ishiyama left]

For those of you who know about Sushi Ya or have at least read up about him, you'd probably know by now that he has closed his restaurant in that small narrow lane in Ginza. However, don't be saddened, he will be back! During my second visit to Sushi Ya back in February 2018, he told me that he will not only be relocating but will be changing his restaurant name as well. It was not confirmed at that time but he did say that chances are it'll be along the lines of Sushi Ishiyama (since that's his name). Anyway, I came here with my parents during lunch time and to our pleasant surprise, he recognized us and recommended the dinner course to us because he remembered that we remarked how good his small dishes looked during our first visit there. Here are the pictures of our dinner course served to us during lunch time:

The Ankimo and Conger Eel dish were especially amazing!

His signature Mackerel Box Sushi was as good as ever. The grilled black trout just melted in my mouth. By the way, that is not salmon but sea trout, also known as masu in Japanese

Just look at his Fatty Tuna, words do not come close to the feeling that I had as I gently chewed on it

The hamaguri clam was quite a show stealer. And of course his custard-like egg was incredible!

This was definitely a 5/5 for me. This guy has a bright future ahead. For someone so young to be able to produce such high quality sushi and small dishes takes great talent and superb sense of taste. I would dare say that if he keeps this up and improves his food further, that 3 michelin stars may just come in the near future. Ok enough praise, I'm sure you all wondering about the price. It's not cheap, in fact his dinner course was quite on the expensive side, but frankly, what the heck I enjoyed every moment of it and would gladly recommend it to anyone.

I hope to find him soon. I'm betting that someone on instagram will visit his new shop and blog about it. Not that I'm advertising for instagram but that's how I found out that Sukiyabashi Jiro's former sous chef has set up his own shop in late March 2018; it's not even listed on tabelog yet! Another restaurant on my bucket list. Anyway back to my review, I guess it's not going to be useful putting the address down so I'll just leave my rating and budget.

Budget (Dinner Course: 23000 Yen +
My rating: 5 /5