Ebi nigiri sushi. Fresh, sweet, firm, and full of that good shrimp goodness.Watch more videos from Yoshitake: https://www.youtube.com/watch?v=NwsGjrJM1Jo&list=PLKyujEmp99IkR47vy9_6hyb4JJst2Wk9mSubscribe: http://www.youtube.com/subscription_center?add_user=JapaneseEatsSushi Yoshitake, which current holds 3 Michelin stars, originally opened in 2004, its owner and head chef being Masahiro Yoshitake, who trained for 28 years in various restaurants before opening his own place in Roppongi, moving to Ginza in March 2000. His rice is prepared with red vinegar in the “Edomae” way, a style dating back to the Edo period more than 150 years ago. He directly buys 70% of his fish rather than using the main market. His sea urchins are sourced directly from Karatsu, octopuses and sea breams are from Akashi, Hyogoken and Hagi, Yamaguchiken. The sushi bar itself is located on the third floor of a nondescript building in a side street in the Ginza area.
