"Musashino’s edomae-style nigiri is about as classic as it gets—with most pieces dressed in just soy sauce, wasabi, and the occasional bit of grated ginger or lemon zest. The rice might be packed a little denser than we like, but it’s seasoned very well and makes for a welcome accompaniment to the massive slices of high-quality fish spilling over both ends. If you’re not much of a fish expert, just order one of the “sushi entrees” that come in varying sizes and let the chefs make the hard choices. Musashino is on the second floor of a small office building a few blocks from UT, but despite being in between a dental office and a law firm, it’s remarkably cozy—complete with dark wooden doors painted in kanji characters, shelves packed full of Japanese paraphernalia, and hanging light fixtures made from ballooned-up puffer fish." - nicolai mccrary, raphael brion
