Sushiya no Seisuke

The crisp bite of ark shell, or pen shell prepared in an isobeyaki style, can make for a memorable change of pace between pieces of sushi. At Sushiya no Seisuke, visitors have also praised dishes that receive a little extra attention beyond the nigiri. One diner recalled the firm texture and sweetness of shima-aji (striped jack), along with the texture of ark shell, and described the pen shell preparation as a fresh discovery. Another reported tasting octopus with apple vinegar. It is a place where each fish’s particular qualities are part of the appeal.

For another visitor, the standout was simmered conger eel, served as part of an omakase selection of nigiri. They remembered its soft texture and well-judged seasoning. If conger eel appeals, there is pleasure in seeing which piece appears in the sequence. Other diners have particularly enjoyed kanpyo (dried gourd) and toro (fatty tuna), and a roll can be a satisfying way to finish. Favourite pieces vary, so those ordering nigiri might tell the chef what they are in the mood for.

Small plates are available, as are drinks including beer, giving diners the option of adding a dish or two alongside their sushi. Dinner reservations are recommended, so consider booking ahead.