Sushi Murase is across the street from Roppongi Hills, just behind the intersection of Roppongi 6-Chome.
The restaurant’s exterior facade is made of black-colored rock stones. Passing through the noren (curtain), a large window overlooks a courtyard that changes its appearance with the seasons. The restaurant has U-shaped counter seats and one private room.
Nobuyuki Murase, owner-chef, was trained at the renown Sushi Sho in Yotsuya and Takumi Tatsuhiro in Shinjuku before going independent and opening Sushi Murase in 2014. Chef Murase is very particular about using only matured sushi. The wooden box behind the counter is a custom-made ice refrigerator that keeps the neta (ingredients topped on sushi) in tip-top condition. When it is matured, the original taste and texture of the fish is brought out and the peculiar original smell is suppressed.
Go with the flow and the omakase course will start automatically. The course consists of tsumami (small appetizers for nibbling with a drink), nigiri, and makimono (sushi rolls). The composition will change on any given day depending on the condition of the ingredients. Shari (rice base) is made of only salt and vinegar. Depending on the neta, red and rice vinegar are used interchangeably. A must try is their specialized and well acclaimed kohada (gizzard shad).
The changing composition of the course is what frequent patrons admire most. It varies from season to season and year to year and the same content will never appear again. Chef Murase wants you to eat the most delicious food at any given time.
Reservation recommended!
全てが丁寧に仕事をされたお鮨。美味しい。また、きりりと引き締まりつつ柔らかな雰囲気もお気に入りです。 Quote from Google Map Review
Photographers: _bubbly_moments_
