Ginza Kyūbey Honten

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"A third-generation sushiya in Tokyo noted for top-quality, seasonally driven nigiri and for pioneering gunkanzushi—seaweed-wrapped pieces designed to hold delicate toppings like uni and ikura—making it a benchmark for traditional Edomae-style sushi." - Yukari Sakamoto

"High-end sushiya are often open only at night, but that's not the case for venerable Kyubey, on the Ginza periphery. Lunch there is popular and a great value, and reservations are required. Some sushi counters can be very stiff and hard to relax at, but not at Kyubey: The restaurant is famous for its omotenashi , or seamless hospitality, and the down-to-earth chefs are happily willing to adjust the size of the rice or amount of wasabi to your liking. Gunkanmaki (sushi such as uni or ikura that is served over vinegared rice and wrapped with black nori) originated at Kyubey."

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"Suggested by friends, I sat at the bar for a fancy omakase and it was the fanciest sushi I had in Tokyo; it was expensive (about $150 USD) but worth every penny — check out the moment when the shrimp they served me was still moving." - Matthew Kepnes