The restaurant is tucked away in a quiet alleyway, near the Tokyo Metropolitan Government building.
Sushi Iwase has a plain wooden counter that seats only 10 people. Having been an office worker first, Kenji Iwase, the owner-chef, started his sushi career at the relatively late age of 21. After honing his skills at various restaurants affiliated with Sushi Sho, he became independent and opened Sushi Iwase in September 2012. Yanagibashi Market, a fish market located in Fukuoka, has been supplying fresh seafood to Sushi Iwase ever since its opening.
Chef Iwase serves only the omakase course consisting of roughly 35 nigiris and tsumami (small appetizers for nibbling with a drink) brought out alternately. Red and rice vinegar are used interchangeably depending on the seafood used on the sushi. Patrons enjoy kasugo (young seabream) and anago (conger eel), a staple dish on the menu. If you are lucky, nodoguro (blackthroat seaperch), a rare sushi treat, might appear during the omakase sequence.
Reservation is a must!
とにかくコスパが良くて全てが美味しい！ 久しぶりにヒットした鮨屋でした。色々なつまみも出てきて大満足！全てに100点！ Quote from Google Map Review
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