Sushi Namba is located in a space within Tokyo Midtown Hibiya, near the Imperial Hotel and Imperial Palace.
Chef Hidefumi Namba began work at a small sushi restaurant in Suginami-ward at age 20 then hopped around several central Tokyo sushi restaurants before becoming independent at the age of 32. In spring 2018 he passed along his first restaurant in Suginami-ward to his former apprentice and relocated to the new place to its current location.
Sushi Namba follows the tradition of using a “shari” (rice base) and a “tane” (seed or fish slice). In a single piece of sushi, many factors contribute to its taste: firm texture infused with sweetness; saltiness and the rich flavor of “shari”; and a perfect cut, size and thickness of the "tane." Chef Namba believes the temperature of the “shari” and “tane” is of paramount importance. Each guest will be presented with a note indicating the various temperatures of the toppings – calculated down to the degree--available that day.
The omakase course, for both lunch and dinner, consists of seven to eight appetizers followed by fifteen nigiri sushi pieces.
Reservation recommended!
過去最高クラスの綺麗で美味しいお鮨でした！ Quote from Google Map Review
Photographers: aoyamadebu
