Sano Sushi

Taking a seat begins with an introductory touch: two contrasting types of pickled ginger, one prepared with gentle rice vinegar and the other with deep red vinegar. Tasting the clean, sharp notes of one against the punchy acidity of the other sets up expectations for the nigiri to follow.

At the heart of the nigiri is shari seasoned assertively with red vinegar. Cooked slightly firm with distinct, individual grains, the rice carries plenty of presence, matched by generously sliced toppings that deliver the classic, robust harmony of traditional Edomae sushi. The sharp acidity cuts cleanly through the rich fats of tuna and seasonal sardine, leaving a layered, lingering finish.

A lunchtime nigiri course might open with young sea bream and ink squid, weaving in pen shell clam and chawanmushi before moving on to rich sea urchin and gently simmered anago (saltwater eel). In the evening, or on courses featuring seasonal appetisers, guests can linger over drinks like beer or wine alongside fish-forward dishes before shifting to the nigiri progression. If appetite permits, rounding out the meal with an add-on thin roll, such as torotaku (chopped fatty tuna and pickled radish), is a popular finishing touch.

With just 7 seats lined along a pale plain-wood counter, the dining room offers an intimate setting where meticulous attention can be paid to each guest. As it draws diners for both lunch and dinner, securing a reservation in advance ensures a comfortable seat to appreciate focused Edomae craft.