Takumi Sushi Owana

Kenji Oana has one of the most solid resumes on the sushi scene. A veteran of Sushi Sho in Yotsuya, he’s been on the radar of the capital’s sushi lovers for some time. Now, at his own Ebisu restaurant, he puts all of his skills and experience to work in creating one of downtown Tokyo’s best sushi experiences. The menu is omakase only, and features classic nigiri interspersed with other seafood dishes such as smoked scallops. Chef Oana chooses all of his ingredients personally at Toyosu Market, and mixes his own blends of two different rice vinegars to match each type of fish — part art and part science. Aesthetics are almost as important as taste at the very high end of sushi dining, so you can expect some visual treats here too. Garnishes are used to great effect, with colorful flourishes like chopped green onions, dots of wasabi, and sprinkled sesame seeds adding to the beauty and texture of the nigiri. Around a dozen types of sake on offer, many sourced from the chef’s home prefecture of Shizuoka. These are chosen to match well with his seafood, with clean flavors allowing the sushi to shine even brighter.