Celebrate the 2nd Anniversary of Akasaka Sushi Shino! Savor exquisite Edomae sushi in a hidden gem setting, and conclude the blissful course with Bashodo's warabimochi, a traditional delicacy from a 156-year-old establishment, available starting in October!

A luxurious gastronomic experience adorned with Hokkaido hairy crabs, seasonal bonito, flatfish, and button prawns.

2024.10.02 10:30

Akasaka Sushi Shino

Akasaka Sushi Shino, nestled in the back alley of Tokyo Worldgate Akasaka, is celebrating its second anniversary. To mark this occasion, starting from the October course, we will begin offering freshly made 'warabimochi' (bracken rice cakes) from 'Bashodoh,' a 156-year-old establishment from Osaka, as the sweet conclusion to the course.

Despite the recent sharp rise in ingredient prices, the 'Omakase' course remains at the same price of 20,000 yen (including tax) since the restaurant's opening. Shinohara, renowned for his exceptional nigiri, expertly selects the finest ingredients during his daily visits to Toyosu Market. Combining Edo-style techniques with meticulous preparation, he invites you to indulge in the world of exquisite sushi, where every element is crafted to bring out the fullest flavor.

Image of the course

■Course Contents

～Example of a day～

・Appetizers

・Fresh seasonal sashimi (flatfish, bonito)

・Hokkaido hairy crab with jelly and crab miso sauce

・Grilled dish

・Steamed egg custard

・Nigiri (11 pieces)

・White fish

・SquidKohada (gizzard shad)

・Uni (sea urchin)

・Button prawn

・Tuna (Akami)

・Fatty Tuna (Ootoro)

・Conger eel

・Tamago (egg), etc.

・Soup

・Ginza Bashodo Warabi Mochi

Price: 20,000 yen per person (tax included)

■This Month's Featured Ingredients

The skin of the "bonito" is seared over a charcoal fire. You can enjoy the smoky aroma, the rich bonito flavor, and its chewy texture.

・The "button prawns" offer a strong umami flavor, with a perfect balance of texture and moderate sweetness.

・The Hokkaido "hairy crab" provides two delightful flavors: a vinegared crab jelly and rich crab miso. It is a visually stunning and highly satisfying dish.

Hokkaido hairy crab with jelly and crab miso sauce

■Sushi-Rice (Shari)

The rice is made from aged Hokkaido "Nanatsuboshi" rice, which has low moisture and stickiness. It is blended with three types of red vinegar to create a well-balanced shari that complements today's ingredients, crafted to delicately melt in the mouth, as the chef envisions.

Sushi-Rice (Shari)

■Wasabi

The wasabi is cultivated in Utogi, Shizuoka Prefecture, using spring water that remains around 13°C throughout the year. The chef explains that when paired with nigiri, the wasabi offers a sharp pungency and refreshing sweetness that goes straight to the nose, enhancing the unique flavors of each sushi topping.

Wasabi

■Bashodoh Warabi Mochi

Founded in Osaka in the first year of the Meiji era (1868), Bashodoh uses carefully selected ingredients and follows the traditional method of cooking over an open flame in a copper cauldron, passed down through generations. This process creates warabimochi with a chewy texture that still melts smoothly in the mouth, offering an unparalleled, pleasant sensation.

At Akasaka Sushi Shino, the warabimochi is cut just before serving and garnished with matcha soybean flour, a blend of finely ground Tanba black soybean kinako and matcha green tea.

Bashodoh Warabi Mochi

■Refined Atmosphere

As soon as you step into the restaurant, you are welcomed by a serene hinoki cypress counter and traditional jurakukabe (polychrome walls), creating a warm and inviting sukiya-style space.

When seated, the solid hinoki counter offers a smooth, luxurious texture and a subtle hinoki fragrance. The comfortable distance between you and the chef across the counter enhances your anticipation for the upcoming course.