Sushi Ya

Where is the Michelin star? This is easily one of the best sushi restaurants I have eaten, and I have eaten a lot of them. You don’t really associate the word “innovative” with counter top sushi, after all it’s a market segment known for small nightly seating, long apprenticeship, no-English cash-only culture. However, the sushi here could rival latest haute cuisine in modern western kitchens. I have never seen otoro prepared with sear marks in a reputable restaurant but it worked. The searing created Maillard reaction / sugar and balanced out the otherwise too fatty tuna. Or the hand roll. Other restaurants would settle with negitoro and soy sauce, sushi ya added some kind of sweet pickled radish that brought up a complete different texture. The sweetness of the radish complement the negitoro so well. Speaking of texture, the tako (octopus) was unique. It was marinated and steamed, giving it a similar texture as the monkfish liver pate served alongside. Speaking of pairing, I was pleasantly surprised by the pairing of sea eel with homemade custard-like tamago. They work so well together! The chef even split the sea eel nigiri in halves—one side with freshly citrus peeled salt and the other side with soy sauce. Speaking of sauces, the (what I assumed to be flounder) came in three pieces with three different sauces/seasoning. One of them was salt with freshly ground wasabi—it worked!! The chef looked young (20s?) and I believe there is much he will accomplish. Good luck!

Nothing but praise for this place. Beautiful clean setting. Very skilled chef, yet modest and super friendly. Some of the best sushi I’ve ever tried. Everything was absolutely perfect.

This is a sushi haven, where traditional craftsmanship by the sushi guru Ryugo Ikedo meets contemporary flair. Each bite is an opulent experience, showcasing the freshest ingredients and an artisan's precision. Truly, a symphony of flavors that captures the essence of authentic Japanese cuisine. Unquestionably, one of the best sushi experiences we have ever had!!!

A great experience overall. The chef explained things in English so that we could understand. The sushi was great quality but I have to say that my mind wasn't blown as the flavours did not surprise me that much, probably the sardine one was the one that surprised me the most. In my opinion they put too much wasabi in the sushi which makes it difficult to distinguish flavours and it was too spicy for me. In their defense, the chef noticed that my tolerance for wasabi is low so he started putting less wasabi on my pieces.

Great food, nice chef and wait staff. I’m not a sushi connoisseur, but I thoroughly enjoyed the omakase here.