Yoshino Sushi Honten - Review - Nihonbashi - Tokyo - The Infatuation
"The sushi chefs at Yoshino Sushi Honten are masters of toro, the fatty tuna belly that melts like butter. So much so that they supposedly invented the very word in 1918, after a customer who loved the texture of the high-quality fish. This fifth-generation-owned spot has been serving nigiri zushi since 1879, making it one of the oldest sushi restaurants in Tokyo. They keep their sushi classic—the rice is only seasoned with red vinegar and salt, the traditional Edomae way. It can get very busy, so go right before they open for lunch to get a good spot in line (yes, there will be one). Once you’re in, grab a seat at the wooden counter and watch the chefs meticulously form pieces of sushi by hand in between fanning fresh water eel, seared to order. Or, kick back at a table tucked next to a shoji screen and wait for a tray of glistening fish to arrive. photo credit: Julio Koshiishi" - Kiera Wright-Ruiz
