It’s indisputable that sushi is phenomenal year-round, but nothing quite beats savouring the ocean’s gifts on a summer day. Case in point: a plump oyster gleaming with freshness and ponzu sauce over a bed of ice. Not only was Abe's version of it delectable, but a morsel that unexpectedly transported us straight to the coast.
One of this chain's six locations, the swanky Toranomon Hills branch on the fourth floor is a relaxing spot where visitors can experience quality sushi without being overwhelmed by the dynamism of the conveyor-belt version. Bright, warm wood and a high ceiling decorated with an eight-panel tatami outline frame the tables and counter where you can watch the chefs at work. Abe also takes reservations for its private rooms and prix fixe meals, which are popular for company parties.
Menu pictures are limited and the few that exist feature California rolls and other Western attempts at sushi, but there is an English version of the nigiri order form. With top-tier rice from Niigata and a rotating bounty of fresh seasonal seafood from Hokkaido on offer, dining at Abe is the perfect time to both be adventurous and go authentic.