Sushi Mukau Review Summary

Chef Oyama was a very fond and influential figure in the F&B scene of Shanghai China, once a desert with practically no omakase at all in the early 2000s.
Located in an upscale area in the city, Donghu Huaihai intersection, Sushi Oyama was the first real omakase experience brought to many of the locals and expats. Even with the “First mover advantage”, it was immensely tough to get hold of premium catch more than a decade ago, being one of the most expensive Japanese restaurant in the city at the time, Oyama was able meet the expectations of many well traveled foodies who then become regulars for a decade to come.
Since Oyama’s departure a few years ago, many of Oyama’s apprentices would then on open their own sushi places, few even gained so much popularity and required a deposit before visit.
When I heard Oyama was opening his new place in Tokyo, I was thrilled to visit. Sushi Mukau is located in a nice and quiet neighborhood in Shirokane, Minato City. This area is known to have many famous high-end restaurants.
Once you’ve opened the seemingly cold and wabisabi looking slide door, be prepared to immerse yourself in a night of Oyama’s infectious laughter and an unconventionally casual omakase atmosphere.
The texture of the shari, rice of nigiri, was cooked to perfectly al dente while holding together nicely. The season of the shari leans more towards sourness, consisting primarily red vinegar. My personal favorite was kohada, a type of small silver skinned fish marinated in vinegar, the sourness of the shari with the fishiness was such a debauchery on the tongue, mesmerising indeed.
The Chawanmushi (Steamed egg custard) has to be an honourable mention, the layer of lobster bisque and dashi (soup stock) was just genius.
Be sure to propose a shot to Oyama if he’s not too occupied towards the end, neither you or him would resist to say no after a great meal and conversation. The post pandemic Japan took its time to regain vitality while Oyama took no time. He always carries this pleasant aura while chatting with his guests loudly in English, Mandarin and Japanese.
Mukau 無何有, the name of this place, was a phrase first mentioned by ancient Chinese philosopher Zhuangzi. Mukau no sato or 無何有之鄉 essentially means a land of nothingness. Zhuangzi was portraying his utopia of a wide and barren land with a tree might otherwise be seen as useless to saunter by.
We live in a world where we are so eager to deem things worthiness or usefulness. Getting tipsy in a sushi joint alone is probably what my Asian parents seen as useless and meaningless indulgence. For me, it is the perfect idea of Mukau no sato in Tokyo.
Sushi Mukau is a rising gem in Tokyo which I’m reluctant to share.

Value for money, fun conversation, extremely fresh ingredients. Don’t think I could have asked more for the buck. Plus it’s relatively easier to make a res compared to other famous places.
The only feedback I would give is that I wish there were more “innovative and fun” pieces.

Amazing sushi and sake - such a fun environment with excellent service. Highly recommend!

Came here for hubby’s 40th celebration & it was an amazing experience. It was a relaxed environment, unlike traditional omakase restaurants. We both really liked the interior - cream colored, textured walls behind the chefs contrasted the remaining black walls that surrounded patrons. LED lights acted like spotlights, directly brightened the star of the show - your food. Ingredients were fresh & flavours were well-balanced, allowing the seafood & rice to shine. We will be back!

One of our favorite sushi omakase place in Tokyo. The food is very delicious and the atmosphere is very lighthearted and easy, so much more to enjoy than some of the very “ stiff” and serious omakase places. I hope not too many people know about this place ( so we can easily book) but I also feel it’s not fair if I don’t give it a very good review.