Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About
    • About Me
    • Tiny Urban Kitchen’s Favorite Equipment
    • Press
  • Recipes
    • Recipe Index
    • Asian
      • Chinese
      • Taiwanese
      • Thai
      • Malaysian
      • Japanese
      • Korean
    • Appetizers
    • Soups
    • Salad
    • Pasta
    • Noodles
    • Rice
    • Vegetarian
    • Meat
    • Sweets
      • Baking
      • Ice cream
      • Cookies
    • Misc
    • Kawaii (Cute)
  • Travel / Restaurants
    • United States
      • Boston
        • Jen’s Picks
        • Boston
          • Allston
          • Back Bay
          • Brighton
          • North End
          • South End
        • Cambridge
          • Kendall Square
          • Inman Square
          • Central Square
          • Harvard Square
          • Porter Square
          • North Cambridge
        • Somerville
          • Davis Square
          • Union Square
        • Greater Boston
          • Brookline
          • Arlington
          • Belmont
          • Watertown
          • Newton
          • Lexington
          • Concord
          • Burlington
          • Natick
        • Cape Cod, Martha’s Vineyard, Berkshires
      • Vermont
      • Maine
      • New York
      • Washington DC
      • Philadelphia
      • Orlando
      • Chicago
      • Las Vegas
      • California
        • Los Angeles
        • San Francisco
        • Napa
        • Sonoma
      • Seattle
      • Hawaii
    • Canada
      • Montreal
      • Canadian Rockies
      • Toronto
    • Argentina
    • Europe
      • United Kingdom
        • London
        • Oxford
      • Italy
        • Rome
        • Piedmont
      • France
        • Paris
        • Bordeaux
      • Spain
        • Madrid
        • Barcelona
        • Catalonia / San Sebastian / Girona
      • Germany
      • Belgium
        • Brussels
      • Switzerland
      • Greece
      • Finland
      • Norway
      • Denmark
    • Japan
      • Japan Guide
      • Tokyo
      • Osaka
      • Kyoto
    • China (Mainland)
      • Beijing
      • Chengdu
      • Shanghai
      • Shaanxi
      • Shenzhen
      • Xiamen
      • Yunnan
    • Singapore
    • Hong Kong
    • Malaysia
    • Taiwan
    • Thailand
    • Australia/New Zealand
  • Michelin
    • Formerly had a star
    • Michelin Recommended
    • 1 Star
    • 2 Stars
    • 3 Stars
  • Jen’s Eating Guides!
    • Boston Restaurants
    • Boston Dishes
    • Tokyo
    • Hong Kong
    • Las Vegas
    • Napa / Sonoma
    • Taiwan (night markets)
    • Taiwanese (casual eats)
    • Street Foods of Bangkok (Part I)
    • Street Foods of Bangkok (Part II)
    • Kitchen Equipment
  • Trip Reports
    • All trip reports
    • Around the World Trip Report
    • New England
    • New York
    • Washington DC
    • Las Vegas
    • California
    • Canada
    • Europe
    • Florida
    • Japan
    • China

Sushi Ya すし家 with Takao Ishiyama plus new Sushi Ishiyama 鮨 いしやま

August 25, 2018 by Jennifer Che 4 Comments

Sushi-Ya-Tokyo-5.jpg

Chef Takao Ishiyama

This is the third post in the extended Japan Series 2018. Other posts in this series include Totoro, Fall Foliage, and Tofu Kaiseki and Potsura Potsura – Japanese modern izakaya.

This post describes a meal I had at Sushi Ya Chef with Takao Ishiyama back in November of 2017. Little did I know at that the time the he would be leaving Sushi Ya very soon to open up his own place, Sushi Ishiyama 鮨 いしやま, really soon!

Chef Ishiyama left Sushi-Ya in April 2018. Another alumni from Sushi Kanesaka (honten), Chef Hashimoto, has taken over Sushi Ya as executive chef. Chef Ishiyama opened his own place in Ginza on July 25, 2018.

I have not seen too many reports of it thus far (at least in English!), but I am personally quite curious what it is like, and will definitely plan on trying to visit my next trip to Japan! If you’re curious, you can read through the initial reviews and look at photographs on tabelog by Japanese people who have visited. It definitely looks quite similar to the food at Sushi Ya, with some minor differences.

So, I write this post sort of as a memoir instead of as information for meals to come. Although Takao Ishiyama will most certainly incorporate many elements from what he was doing at Sushi Ya, he may try to establish his own signature stamp onto his own restaurant.

This dinner was delicious, but it was way too much food for this person who is usually happy eating about 10-12 pieces of sushi. The dinner omakase had a whopping twenty-four courses, and some of those courses were not small (see, for example, upper right corner which is half a crab).

In any event, I think the size of lunch omakase suits me better, even though sometimes I think they save the good stuff for dinner.

The Tasting Menu (from top to bottom, left to right)
Ikura (salmon roe) topped with yuzu zest
Mantis shrimp
Smoked katsuo (bonito or skipjack tun)
Shirako (cod sperm sac)
Snow crab

Octopus
Mackerel roll
Puff rice cracker
Ankimo (monkfish liver)
Sea perch grilled with sudachi lime and daikon radish

Sayori (needlefish)
Buri
Chutoro
Otoro

Akami
Ika
Ebi
Kohada (sardine)
Aji w/ negi (and maybe shiso)

Surf clam
Uni
Anago
Kampyo roll
Tamago

Favorite Bite
Smoked katsuo.

Biggest Surprise
How tender the mantis shrimp was (especially after my bleh experience at non other than the world’s famous Jiro).

Pleasant Surprise 
I really liked how the rich monkfish liver was brightened by the ponzu sauce.

Additional Thoughts
Buri from Niigata prefecture and chutoro from Kyuushu were additional highlights. Otoro was a bit “stringy”. Apparently, Saito (another person from the Kanesaka line) purposely chooses the portion of the belly that has more sinew because he believes that is the most flavorful part.

Akami was quite salty, in fact too salty for my taste. Kohada was strongly pickled. We learned that the tamago (egg custard) is made with shrimp, sake, sugar, and egg and baked for one hour with charcoal.

What Now?
Time to go back to Japan so I can try Takao Ishiyama’s new restaurant!

Sushi Ishiyama
4F Motita bldg., 3-6, 3-Chome
Ginza, Chuo-ku, Tokyo

Open for both lunch (JPY10,000 and JPY15,000) and dinner (JPY25,000).
12:00 – 14:00; 17:30 – 22:00
Closed on Mondays (and possibly Sunday evenings)
Phone:03-3538-3969

Sushi-Ya-Tokyo-4.jpg Sushi-Ya-Tokyo-1.jpg

Filed Under: Asian, Japan, Japanese, Restaurant, Review, Sushi, Tokyo, World Travel

« Potsura Potsura Tokyo – Bib Gourmande Izakaya ぽつらぽつら
Tokyo Shiba Tofuya Ukai – Tofu Kaiseki at the foot of Tokyo Tower »

Recent Posts

  • Arbor Hong Kong May 25, 2022
  • Mono Hong Kong May 23, 2022
  • Summer Palace Iconic Wine Lunch – Hong Kong April 29, 2022
  • Lucciola – Italian food at The Hari Hotel in Wan Chai March 22, 2022
  • Studio City by Cali-Mex Causeway Bay Hong Kong March 17, 2022
  • Petrus Hong Kong March 8, 2022
  • Ichiran Tonkotsu Ramen Hong Kong March 6, 2022
  • James Suckling Wine Central – Hong Kong March 2, 2022

Latest Chinese recipes!

Comments

  1. Blair says

    September 17, 2018 at 8:02 am

    Hey Jennifer! Great updated post! Just wanted to let you know that the number you have listed for Sushi Ishiyama is wrong. You hahe listed 03-3538-3936, which my Japanese friend in Tokyo says it appears to be some fax number when she called. But the number correct one is 03-3538-3969 or +81-3-3538-3969

    Log in to Reply
    • Jennifer Che says

      September 28, 2018 at 9:46 am

      Thank you!

      Log in to Reply
  2. Anonymous says

    August 7, 2019 at 2:37 am

    Just dined at Sushi Ishiyama. Fantastic experience!

    Log in to Reply

Trackbacks

  1. Sushi Ya Tokyo (すし家) - Tiny Urban Kitchen says:
    January 5, 2020 at 3:15 am

    […] vowed to come back for dinner for the full experience. [update: link to full dinner experience]  As we sat down to dinner at the tiny 7-seater sushi bar, we watched Chef Ishyama construct a […]

    Log in to Reply

Leave a Reply Cancel reply

You must be logged in to post a comment.

Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Archives

Categories

Awards

Saveur
PFB

BostonGlobe

Most Recent Posts

Arbor Hong Kong

Arbor Hong Kong

Mono HK

Mono Hong Kong

Summer Palace Hong Kong Iconic Wine Lunch

Summer Palace Iconic Wine Lunch – Hong Kong

Lucciola The Hari Wan Chai

Lucciola – Italian food at The Hari Hotel in Wan Chai

beef quesadilla

Studio City by Cali-Mex Causeway Bay Hong Kong

Petrus Hong Kong

Petrus Hong Kong

Ichiran Hong Kong Ramen

Ichiran Tonkotsu Ramen Hong Kong

James Suckling Wine Central Hong Kong

James Suckling Wine Central – Hong Kong

Roganic Hong Kong

Birthday at Roganic Hong Kong

Caprice Hong Kong

Caprice Hong Kong – Four Seasons

France!

Restaurant Le George Paris
Yam'Tcha Paris
David Toutain Paris
Divellec Paris
Breizh Cafe Paris

Kawaii! (Cute)

Norway!

logo
Food Advertisements by

Chinese Recipes

Okra with Chicken
logo
Food Advertisements by

Shop & Support us!

Spain!

Girona Spain
Amelia San Sebastian

Japan!

Bulgari Il Ristorante Luca Fantin
Sukiyaki Imafuku Tokyo
Sushi Ishimaya Tokyo
Disney Sea Tokyo
Tempura Fukamachi Tokyo
Shinjuku Gyoen

Cambridge restaurants

logo
Food Advertisements by
Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress