Generally, Tokyo's high-end sushi restaurants place value on tradition. Hardly any of them serve avocado or salmon, and some refuse point blank to serve seared toro (fatty part of the tuna), saying that it deviates from the traditions. In this context, Koichi Kuriyagawa, the chef at this restaurant located near the Westin Hotel in Ebisu, describes his cuisine in the following way: 'For both ingredients and seasoning, I don't necessarily use special things, but I do try to serve my guests something they have never had before.' One such unique item is yaki-zushi (grilled sushi), which consists of crab meat, sushi rice and quail egg placed on a small piece of cedar wood and lightly grilled in an oven. Another example is makimono-chazuke (rolled sushi in tea), which consists of rolled sushi placed in a bowl with soup poured over it.
In terms of creativity, Sushi Kuriyagawa ranks at the top of Tokyo’s high-end restaurants. Thanks to the chef's love of children, babies and kids are welcome if a private room is available, and during weekday lunchtimes a professional babysitter will look after your children at no extra cost while you enjoy sushi in their private room (a reservation is required to use this service).