Udatsu Sushi
Sushi restaurant · Meguro ·
Artful omakase sushi combining global techniques, quality ingredients
Artful omakase sushi combining global techniques, quality ingredients
"If you’re visiting Tokyo, Udatsu Sushi in Naka-meguro is the omakase to prioritize. You’ll eat things like flash-fried nori cushioning hot vinegared rice with heaping mounds of Hokkaido uni that taste like a quick dip in a cool ocean. Marinated mackerel is stuffed, rolled in that crisp nori, and cut into slices resembling kaleidoscopes before being served on a frosted plate with an equally intricate design. Each piece of fish is explained in English and appears more bejeweled than the last, and by the end of the meal, you’re full and happy. There are four main omakase options (including a vegetarian course), but lunch is our favorite time to go. At 14,520 yen ($105), it’s a steal for this kind of quality." - kiera wright ruiz
"If you’re visiting Tokyo, Udatsu Sushi in Naka-meguro is the omakase to prioritize. You’ll eat things like flash-fried nori cushioning hot vinegared rice with heaping mounds of Hokkaido uni that taste like a quick dip in a cool ocean. Marinated mackerel is stuffed, rolled in that crisp nori, and cut into slices resembling kaleidoscopes before being served on a frosted plate with an equally intricate design. Each piece of fish is explained in English and appears more bejeweled than the last, and by the end of the meal, you’re full and happy. There are four main omakase options (including a vegetarian course), but lunch is our favorite time to go. At 14,520 yen ($105), it’s a steal for this kind of quality." - Kiera Wright-Ruiz
"A fresh intersection between sushi and art. The walls of this modern space are hung with paintings by artists, giving the feeling of dining in a gallery. Bright and colourful side dishes include herb rolls, smoked tuna and veggie rolls. Nigiri technique hews close to the basics, but with some tempura-inspired creative touches, such as sea urchin and fried nori. A sushi restaurant for a new age." - Michelin Inspector
"Planned as an intimate omakase to debut later in the fall from the same operators, I learned Udatsu will share chef Carlos Couts’ sensibility and includes a wooden front door imported from Japan, positioning it as a more focused counterpart to the more casual Rokusho." - Mona Holmes
"Led by chef Hisashi Udatsu, UDATSU SUSHI twists traditions with modern touches, adding new elements to sushi and imagining innovative toppings; two types of vinegared rice are prepared to suit each type of sushi, vegetables play a key role, and the 'Herb Roll' served as a side dish with sake and the 'Veggie Roll' are representative examples." - MICHELIN Guide Asia