Matsuzushi

At Matsuzushi, the meal has more to it than nigiri alone: seasonal small plates and thin rolls are part of the experience too. One visitor recalled a menu that moved from oysters simmered in a rich sauce, and sardines simmered with plum, to chawanmushi topped with matsutake-scented sauce, followed by sushi including sumi-ika, kasugo, kohada and red uni. There were many courses, but the rice portions were small, making it easy to keep pace, the diner reported. It may appeal to anyone who enjoys a progression from an opening dish and savoury egg custard through to a changing selection of sushi.

Another account describes a meal that began with Wakayama mozuku seaweed and oyster chawanmushi, then continued with swordtip squid, simmered clams, ark shell, uni and conger eel. Inari sushi and a toro roll rounded things off; the visitor remembered the sushi’s delicacy and the satisfying number of courses. Some diners say they return for the shellfish, and kohada, simmered clams and conger eel appear in several accounts. The menu also lists items such as Himi yellowtail, salmon roe, rice steamed with cod milt, handmade thick omelette and chawanmushi with sekogani crab. These are examples of a menu that changes with the season and what is sourced, so the dishes on offer may vary.

Small plates between pieces of nigiri and chawanmushi offer more to look forward to during the meal. Visitors have singled out chawanmushi with uni or cod milt, as well as a matsutake version. In one account, the meal ended with red miso soup and thin rolls filled with kanpyo and toro-taku. Lunch is served as well as dinner. Matsuzushi takes reservations, so contact the restaurant ahead of your visit.