Sushi Oumi

After many years serving as the steady right-hand man at the renowned Ginza sushi restaurant Sushi Kanesaka, veteran sushi chef Hidenosuke Oumi quietly opened his own intimate restaurant in 2020. A hidden gem tucked away from the spotlight, Sushi Oumi is where Oumi now brings his deep experience and craftsmanship to the forefront.

The shari (sushi rice), made with red vinegar from Yokoi Brewing, has a gentle acidity and saltiness. It’s delicately balanced to harmonize with all types of neta (the ingredients)—from white fish and hikari-mono to maguro, shellfish, and even nori. Oumi is meticulous about every aspect of the rice, including its temperature, humidity, and how it matures, all while making sure the rice and fish come together seamlessly.

Like his mentor Kanesaka and his elder brother-in-arms at Sushi Saito, Oumi focuses on traditional Edomae-style sushi. But there are little touches that set him apart: topping Kohada（gizzard shad）with white kelp, adding ume paste to Meichidai（golden threadfin bream）, or pairing Katsuo（bonito）with shallots. His idea of briefly marinating bonito in soy and then lightly smoking it is a clever move that only a seasoned chef could pull off so naturally.

Nicknamed "Sanpei" by colleagues and regulars, Oumi brings a warm and relaxed atmosphere to the counter. Unlike some sushi restaurants that feel overly formal or tense, this is a place where even first-timers can unwind and enjoy. And after your meal, don’t forget to head up to the rooftop hidden bar in the same hotel for a post-dinner cocktail to cap off the night in style.