Shimbashi Shimizu is located in a small alley not far from Ginza and Karasumori Shrine.
The restaurant décor is very simple. There are only eight counter seats on the first floor and raised tatami-floored seating (''zashiki'') on the second floor. On a wall facing the counter seats, you will see a wooden rack listing the fish that are available that day.
Owner chef Kunihiro Shimizu entered the world of sushi when he was 18. After working for 11 years at Shimbashi Tsuruhachi, he opened Shimbashi Shimizu in 1999. Amazingly, Chef Shimizu turned down the opportunity to gain a Michelin star back in 2012. He is not caught up in the drive for fame. He is passionate about entertaining customers in an informal manner and with a personal touch.
Shimbashi Shimizu serves Edomae style sushi. Everything is done omakase style and is reasonably priced for sushi of this caliber. The rice at Shimizu is flavored with red vinegar, giving it a sour but refreshing taste. Nigiri pieces are larger than usual, but the flavor is very much in the classic Edo style.
Please be aware that chef Shimizu has a strict reservation policy for non-Japanese speakers. You should ask your Japanese acquaintance to accompany you since Chef Shimizu believes a genuine sushi experience must involve communication.
知り合いに誘われて初訪問しました。評判通りの握りで、特に、鮪や鰤の酸の素晴らしさに正直、驚いきました。何で、もっと早く来なかったのだろう、と言う印象です。 Quote from Google Map Review
Photographers: sushi_piitan
