It's fairly easy to find good sushi in Tokyo, but rather difficult to find exceptional sushi. Even the bento boxes at Tokyo Station, which makes for a great accompaniment on a long Shinkansen ride, are of very high quality -- much higher than the average sushi quality in New York. But truly out of the ordinary sushi -- the rare combination of perfect textures, temperatures, and flavors -- is a rare commodity. There are only a handful of places at this level. Sushi Kanesaka is one of them. Located in the basement floor of a nondescript building in Ginza, Sushi Kanesaka is unassuming. Its thirty-something year old chef, Shinji Kanesaka, offers no indication from talking with him that he holds two Michelin stars. He is both humble and friendly.
The restaurant only serves omakase. However Chef Kanesaka's palette seems to prefer shellfish, which is what I would mostly order anyway. What made this restaurant so special aside from the freshness of ingredients was the fish selection: I wouldn't have ordered anything different from what was served. Chef Shinji Kanesaka read my mind.