The 23 Best Sushi Restaurants in Tokyo, from Michelin Star Omakase to Conveyer Belt Bars | Condé Nast Traveler

"Traditionalists be damned: Owner and sommelier Yoshinobu Kimura launched this restaurant to explore the potential of sushi as an international cuisine, paired with super-premium sake and wine. It's fusion in the way we like—seafood prepared with contemporary techniques and international influences. A dish of swordfish and grilled corn topped with caviar is served alongside classic pieces of sushi like vinegar-marinated kohada gizzard shad, which Kimura pairs with Domaine Chaud Skin Dive, a natural orange wine from Japan. Formerly of Narisawa , Yoshinobu Kimura is one of the best sommeliers in Asia, and he brings his background in chemistry to bear when creating food-and-beverage matches." - Melinda Joe