Nishimura

Opened in January 2024, Sushi Nishimura is the kind of place you almost want to keep secret. Chef Yoichiro Nishimura trained at Sushi Sakai, known as the “Yokozuna of Western Japan,” and later took charge of their second branch, Ga Hou Jin. At his new restaurant, he is joined by a second-in-command from Harutaka in Ginza—Tokyo’s own eastern sushi titan. It’s a rock-solid team with serious pedigree.

The Shari (sushi rice) is gently seasoned with red vinegar, reminiscent of his days at Sakai. It has a versatile profile that pairs well not only with tuna from the renowned Yamayuki (his long-time supplier), but also with white-fleshed fish. The rice is softly pressed, and the way it dissolves the moment it hits your tongue is downright impressive.

While many of the ingredients come from local Kyushu waters, Nishimura also brings in premium seafood from all over Japan—such as Shiroebi（white shrimp）from Toyama, Kegani（hairy crab）from Hokkaido’s Funka Bay, and Tai（sea bream）from Akashi. Even the details are treated with care: the seaweed is lightly smoked by placing charcoal beneath the storage box to enhance its aroma.

This is textbook “Kyushu-mae” sushi—a regional adaptation of the Edo-mae tradition—executed by a rising young talent in full command of his craft. Not many know about Sushi Nishimura just yet, but mark our words, it’s only a matter of time before it becomes a name to reckon with. Now is your chance to visit before the crowds catch on.