熟成鮨 万（よろず）

I’ve been a fan of Sushi for the longest time & I make it a point to visit some of the better Sushi-ya whenever I am in Japan. During a recent trip to Tokyo, my friend brought me to Jukuseizushi Yorozu. In his words, “this is a must-go Sushi-ya that is an experience to behold!”. Yorozu is helmed by... Shirayama-san and I have to say that this visit blew me away. I had previously always felt that good Sushi is predominantly driven but he freshness of the fish. However during recent years, I’ve come to learn that most Sushi masters age their fish, with the duration dependent on the fish type and the quality and texture of the fish itself. While most Sushi-yas will age the fish, Shirayama-san brings it to the next level and is a true master. The aging process brings out the rich flavours of each fish which is matched by the amazing rice prepared by the Chef right before our eyes. Yes, good Sushi rice is truly an important component of a good piece of Sushi and I love the taste of the red vinegar and the Al Dente texture of the rice whereby I can feel each individual grain which is cooked just right. For those that likes their rice really soft and moist, this won’t be your cup of tea but I truly loved it. Then there was the Wasabi, Shirayama-san uses fresh Wasabi from Nagano and the lengths in which he grates the Wasabi using 3 different types of grater (Shark Skin and 2 metal graters) means that the wasabi is grated into 3 different textures before being blended together. Because my friends are regular customers, Shirayama-san shared with us each types of the grated wasabi and amazingly the different textures offered up different levels of ‘spiciness’ from the same piece of Wasabi. I learnt something new this week and I’m amazed by the little details that goes into Shirayama-san’s preparations. The aged fish was sliced up carefully in front of us and Shirayama-san took lengths to answer my questions and those posed by the others. Because 2 of the dining party are chefs back home in Singapore, his responses often went into details on not only the duration of the aging but also the methods (like how certain fish would need to be taken out to be sunned each day before going back into the fridge for aging). This is a sushi-ya that truly invests its time and energy into maximising the taste of each fish they order. As Shirayama-san is probably a trail-blazer in the scientific way of sushi aging, one can only imagine the amount of trial and error that has taken place over the years for each diner to enjoy the final product. The Omakase menu was carefully planned and my favourites were the cooked Grouper, Monk Fish as well as the special Chutoro and Toro. It was a pity that they didn’t have much clam dishes but the quality of the fishes more than made up for it. Dinner was nicely paired with sake and the overall price of dinner, while expensive, was extremely reasonable, considering the amount of work that needs to go into each slice of fish before it is placed before us. The overall ambience was nice and cosy. I shall let the pictures do the talking and I look forward to bringing my family here the next time I am in Tokyo!

February 2025に訪問

This was such a disappointing dinner experience. I’m not sure why this place was awarded a Michelin star. The dinner started out okay with the chef explaining what each dish was and his aging process and how it was prepared but after the 4 dish, it seemed like he just kinda gave up, and handed us pi...eces of sushi without saying much for the rest of the meal. I recognize theres a bit of a language barrier, but in the beginning he was using an ipad to translate and show us what types of fish we were eating and then it just stopped. The food wasn’t terrible but not knowing what I was eating and how each piece was unique, it felt like a subpar omakase experience that was way overpriced. the entrance to the place was incredibly hard to find. As other reviews mention, its on the 2nd floor of a converted townhouse in a residential neighborhood, and theres no signs on the door of the building where you’re supposed to enter or how to even gain entry to the 2nd floor. All this to say, this place is not foreigner friendly and they should absolutely not use TableCheck for their booking reservation system to be so easily accessible because as a foreign traveler, that is all i used to book other dinners around Japan. Also the whole concept and spirit of a Michelin restaurant is not just in its high quality food but also its service and consideration to foreign travelers because the Michelin guide is rooted in providing valuable information and setting high expectations for travelers.

May 2024に訪問

Akita Shirayama is an incredible young chef who is pushing modern boundaries of centuries old techniques. He’s a wonder to behold as he prepares your meal in front of you with precision, care and attention. A meal here isnt just one of the most incredible meals you can have in Tokyo, its also like t...aking a class in Japanese sushi. Although aged fish may sound daunting to foreigners, it was really delightful and nuanced in its flavors. I highly recommend to anyone who wants to take an adventurous look at what a young michellin starred chef is capable of doing with incredible passion for sushi and making his own mark and applying his own style. The wasabi demonstration will blow your mind. The rice… i could go on forever.

September 2023に訪問

久しぶりに熟成鮨万に来た。1週間からひと月近く熟成させたとんでもなく手間暇かかった旨みが凝縮されたネタの数々。客前で赤酢と合わせながらシャリを切るのも素敵なパフォーマンス。その固めの赤シャリと熟成させたネタをベストバランスで握る素晴らしい15カン。 熟成の技術を語らせたら変態級の探究心MAXの若き大将が自分の時間と情熱を全て注ぎ込んだ鮨を握ってくれます。極めて満足度高いひとときになること間違い無いでしょう。 You can eat aging sushi with traditional, beautiful, good performance of sushi master Shiraya...ma-san. He always pour his all passion and all time to aging fishes. He has deep knowledge about aging fish, so many sushi master asks him about that. 6 sheets, reservation is needed. ¥30,000/person.

November 2019に訪問