Honest Bao

Chef Ryujiro Nakamura  is a heavy hitter in the sushi world. He spent years as the head chef at the legendary Umi in Gaienmae before striking out on his own in 2019. He’s famous for his high-energy hospitality and his "calling card"—serving a piece of medium-fatty tuna (Chutoro) as the very first bite of the meal to set the tone. He quickly earned a Michelin star and has become a darling of the Tabelog community. The Experience The restaurant is exactly what you’d expect from a high-end Minami-Aoyama spot—beautiful hinoki wood, minimalist decor, and a refined atmosphere. We were served by the second chef, who was genuinely friendly and skilled. The pace was good, and the food was undeniably high quality. The Food The "Toro first" approach is a great gimmick and definitely wakes up the palate. Everything was "good," but if I’m honest, nothing really stayed with me. It felt like a very standard, high-level Omakase without a soul or a standout signature that ...

If you followed the Saitama food scene, you knew Sushi Inomata. After a decade of dominance in Kawaguchi, Chef Takeshi Inomata moved his operation to Tokyo in February 2025, rebranding as Kojimachi Nihei. While the name and the neighborhood have changed, the philosophy remains exactly the same: No appetizers. No side dishes. Just elite nigiri. Soya marinated tuna The Vibe For those who find the endless small plates of a typical Omakase distracting, this is paradise. Chef Inomata focuses entirely on the synergy between his bold, vinegared rice and top-tier fish. The new space in Kojimachi is sleek and elevated—a serious "sushi temple" atmosphere where photography is strictly prohibited inside (you can only snap a photo of the entrance sign!). The Price Jump Moving from Saitama to Tokyo came with a heavy premium. The course that used to cost around ¥44,000 has jumped to ¥66,000 (plus a 5% service charge). It’s a steep hike, but it covers the prime location and an even more rigo...

Today, we’re venturing into the sophisticated backstreets of Nishi-Azabu for a "proper" Omakase that won't destroy your travel budget. If you want the full Omakase experience—sitting at a beautiful light-wood counter, watching a master craftsman at work—but you don't want to spend ¥50,000, Sushitsu is the answer. Nicely decorated entrance The Pedigree Opened in 2008, Sushitsu made a name for itself by specializing in Jukusei (aged) sushi. While traditional Edomae sushi often ages fish for a few days, the chefs here take it further, using precise temperature and time to draw out deep, complex umami flavors. The current head chef, Koichi Tanaka, has over 20 years of experience and is known for his welcoming personality and ability to put guests at ease—a rare trait in some of the more "stiff" high-end spots. The Experience Pro-tip: Go for lunch. It is significantly more affordable (around ¥16,000) and the pace is perfect if you have an afternoon of sightseeing...

As a big city and famous for seafood, it's no surprise that Barcelona has some quality Japanese restaurants. It seems people are really crazy for them here too, as I really struggled to find any online availability when I tried to make a reservation. They are definitely busy, but not 100% full every day. Stay until the end of the post for a little tip to secure a table. Good quality tuna from Spain Sato I Tanaka, a small, unassuming spot that promised an omakase experience for less than the price of a flight to Japan. The moment I walked in, I felt like I was back to Japan. A long, elegant wooden counter, the quiet clatter of knives, and a chef who looked like he knew his way around a fish. This was the real deal. Love the red prawn We went for the lunch tasting menu, and at under 50 euros, my expectations were set to "cautiously optimistic." I mean, I've paid more for a sad-looking sushi platter in London. But what arrived was pure magic. The rice was  perfectly seas...

I know what you’re thinking: "Japanese food in Spain?" Madrid, is actually brimming with some seriously top-notch Japanese establishments. And when you've got Spain's incredible seafood bounty, it’s a match made in gastronomic heaven. So, if you're looking for a detour from tapas, sushi is where you should go. 2 years of  Michelin 1 star We went for lunch, and it turns out we had the entire place to ourselves. The decor is a departure from your typical minimalist Japanese joint – it's all dark wood and moody lighting, creating a surprisingly chic vibe. They also boast a rather impressive selection of Japanese wines. Service was generally excellent - can’t be more attentive as we were the only customer. Our chef, who was trained in France and Japan before moving to Madrid, bringing a wealth of experience to the table. different decor compare to typical omakase restaurant Now, for the main event: the food. Overall, it was a triumph! The starters were an absolut...