Chef Masahiro Kan began his culinary career by cooking Thai curries before he transitioned to making sushi a few years ago. He primarily served traditional Edomae-style sushi to his diners, until one of his patrons made a joke about mixing sushi with Thai food. Kan ran with this idea, and decided to offer Thai-inspired sushi at his Kanagawa restaurant for a limited time. What began as a gimmick proved to be surprisingly popular, leading Kan to fully delve into a menu that encompassed his international culinary background.
Kan closed his Kanagawa restaurant last September but is now back with a new sushi shop in the Toranomon Hills Station Tower, where Thai-inspired sushi is a mainstay. For lunch, he offers 'Ethnic Chirashi Sushi' for ¥1,650 – a dish of fresh seafood marinated in fish sauce and lime over rice, complemented by eggs seasoned with fish sauce and mirin.
Dinner, available exclusively by reservation, features a comprehensive omakase sushi course for ¥23,000. The course includes four appetisers, 11 or 12 nigiri pieces, and a soup dish. Notable dishes include the shime saba spring roll and kurumaebi nigiri, both infused with the distinctive, zesty flavours of tom yum soup.