We were all beyond exhausted but kept it together for dinner pushing us to get on Tokyo time. Finding the restaurant was not easy. Nothing is easy to find here. Most places are located down random alleys on different floors. You know you are there from Google maps but you are not there. It can be very frustrating.
Sushiya is a small restaurant with only 8 seats. We took over the entire restaurant. There was nobody else there except for us which makes for a very unique experience. The chef, Takao Ishiyama and his side kick served us.
We began with a small bowl of roe. Sweet, tasty large eggs that literally explode in your mouth.
Marinated tuna seared on the edge that we dipped into the soy dipping sauce.
Chopped baby shrimp
Monk fish liver. Not for the faint of heart. Really creamy and rich.
Grilled scallops between two pieces of seaweed. A scallop sandwich.
Seaweed that is sitting in a gingery cold broth.
Grilled swordfish which was incredibly sweet.
Toro sushi. Rich and melts in your mouth.
Marinated tuna in soy.
Abalone. A little tough but interesting.
Tiger shrimp lightly cooked. The chef obviously has hot hands. He ripped the shrimp out of its shell while it was steaming hot to make this piece of sushi.
Mackarel split open with a scallion tasting pesto on top.
Hamachi, yellow tail.
He took a bowl of rice and put 5 large pieces of uni over the top and a little bit of soy sauce. He then mashed this up to create an uni rice. Then put a little bit in each bowl and topped it with some more fish roe. Pretty spectacular.
Chopped toro handroll. You can't beat this.
A large piece of sweet egg for dessert.
We rolled home and hit the bed hard!