Tucked inside the already compact Tempura Kanda restaurant, Sushi Matsuo barely has space for a sushi counter and its eight seats.
This new brainchild of the Kanda brand sees Tokyo-born chef Matsuo Hirokazu, previously of Sushi Kanda, serving his take on Edo-style sushi.
Unlike the sister sushi restaurant, this one limits itself to omakase sets (from B6,500-12,800) and bara chirashi (sushi bowls only available at lunch, B2,200), made with red-vinegar sushi rice and what they claim are more premium ingredients. Expect the likes of sake-poached abalone with its liver sauce, and fresh uni served in its shell with raw sweet shrimp.
During your meal, you’ll also get to sample some offerings from the attached tempura restaurant.
