Sushi Shou

This was my favorite lunch meal in Japan. The chirashi was so perfectly pieced together, and every bite was so flavorful. We didn’t make a reservation and just got there when they opened for lunch. The hostess said it would be an hour, but since we were the first non-​reso people there we got seated fast. And at 1000 yen it was a bargain. I miss Japan every day, and places like this are why!

Though head Mr. Keiji Nakazawa has left his original branch of Sushi Sho to make sushi on the shores of Hawaii, his modest restaurant still remains– tucked into a little alley behind Yotsuya Station.
For the time being, the sushi counter is manned by none other than Mr. Shingo Takahashi, owner of Sushi Takumi Shingo in Aoyama and former disciple of Mr. Nakazawa. He will resume his post at Takumi Shingo sometime in June or July of 2016, but nothing solid coming from him just yet.
The atmosphere when you enter Sushi Sho is warm and welcoming. The staff immediately greet you, check any coats or luggage you man have and promptly seat you for the meal ahead. While you can definitely come for the very reasonably priced Bara-​chirashi lunch, I would definitely recommend coming back for dinner if you have the chance.
What makes Sushi Sho so interesting for me is the process of aging different cuts of fish in order to bring out the richer, sweeter flavors in addition to a softer more delicate texture. This contradicts most, if not all overseas notions that sushi use only the freshest of seafood. However, this is one of the trademarks that developed with the evolution of Edo-​mae Sushi styles, which offers many exciting opportunities for sushi chefs to show their flair and knowledge of the ingredients.
In addition to their sushi, a large array of little dishes are also prepared as a little break throughout the course of the meal. For me, this is definitely a welcome change of pace while enjoying a vast array of sushi.
What may also surprise some visitors that are not used to the different variety of Shari (Sushi Rice) preparations in Japan is that Sushi Sho has 3 different Shari preparations to be paired with the profile of each particular neta (sushi topping.) Red vinegar, being the most robust in flavor is often paired stronger fish or aged fish which can stand up to its bite.
The combination of red and white vinegar is good for a range of fish and the white vinegar shari works best with white fish and other delicate seafood.
Keeping this in mind, the entire staff really do a wonderful job to ensure that you don’t get cold rice during the meal, shuttling tiny bamboo bowls of warm rice constantly from the bustling kitchen for Shingo San. I had an absolutely wonderful meal and it was really so much fun and delicious to eat.
I had an amazing time chatting not only with some of the customers around me but also with the staff, and Shingo san who always made sure I had a topped off glass of sake to go with my food. His calm demeanor and willingness to chat and explain the process behind each cut of fish and each little bite really puts the customer in a state of ease. Many glasses of Nihonshu (all which were Shingo San’s recommendations) and a belly full of sushi later, I was already thinking about my next visit.

The bara-​charashi was awarded ‘best meal we had in Tokyo’ by my husband on our recent trip to Japan! (It would be unfair for all the other fabulous meals I had in Japan so unfortunately I wouldn’t feel comfortable rating it my favourite!) He’s a big fan of charashi bowls and this was by the best and most beautifully curated rice bowl we’ve both ever had.
I believe you’re only able to order the bara-​charashi during their lunch time set on Mondays, Wednesdays, or Fridays for a steal of a deal of 2000 yen. It’s the only thing they serve during lunch but no one is complaining here. Reservations can be made up to two weeks in advance by a Japanese speaker. We had our Airbnb host call for us.
The restaurant itself is unassuming from the outside and not too far from from Yotsuya station in the Shinjuku ward. To get to the restaurant from Yotsuya station — head out Exit 1, head west and cross Sotobori Dori and turn left after you’ve crossed. You’ll see a tiny side street soon after. Turn right into the side street passing a small liquor store and it’ll be at the end of that block on your right side. Kitty corner to a baseball diamond.
Along with the charashi bowl, you are also served tsukemono (pickled stuff), clam miso soup, and green tea. I wasn’t a fan of the miso because it tasted too much like the ocean for me. The tsukemono was good, I liked the cucumbers. The green tea very good and tasted of high quality. The bara charashi was amazing. All the pieces of seafood, vegetables, and fluffy tamago (omelette) were so intricately placed like precious gems. There is little soy sauce that is glazed on some pieces, but the sweetness of the ingredients carry the dish through. I loved the different textured of each piece and loved how ‘clean’ you felt once you finished eating. Definitely recommended.

This is a review for the lunchtime barachirashi only. I have not had the pleasure of dining at Sushi Sho for dinner, before.
With the help of a Japanese speaker, we had a lunch reservation for one of the 3 weekdays on which they open for lunch. Lunch is Monday, Wednesday, or Friday. The barachirashi, from what I could gather, is the only meal served then. They only make about 40 bowls per day, when I asked. It was very good, with some raw and cooked pieces, along with shredded egg, atop a bowl of rice. Served along with sides of pickles and miso soup, plus green tea. We enjoyed our lunch, while having the chance to observe the preparation of the fish for that evening’s meal.