Sushi Meino
Sushi Meino, located on the sixth floor of a building in Azabujuban.
The counter, lined with yellow chairs reminiscent of a living room against white plaster walls, creates a warm and tranquil space. The rounded ceiling and soft lighting foster a relaxed atmosphere where you can unwind without feeling stiff. Here, you can savor a special moment imbued with a woman's gentle sensibility and meticulous craftsmanship.
Owner Mei Kogo honed her skills at Yotsuya's “Sushi Takumi” and Nishi-Azabu's “Taku,” gaining solid experience including managing private rooms as second-in-command at “Sushi Arai.”
She further studied wine in Burgundy, France, earning her sommelier certification. Her thoughtful pairing suggestions for wine and sushi are the unique charm of “Sushi Meino.”
At our store, Dairiki Shoten, we deliver fresh, carefully selected seafood—such as akagai clams, kohada, horse mackerel, and conger eel—daily to accompany Ms. Kogo's sushi.
The characteristics of sushi: making the most of the aroma and sweetness of the ingredients
Ms. Kogo's sushi is characterized by a preparation that gently draws out the individual character of ingredients, unconstrained by traditional Edomae conventions. Her nigiri featuring kohada is particularly memorable. A restrained vinegar marinade preserves the distinctive aroma of bluefish while suppressing any off-flavors, allowing the harmony of its rich fat content and fragrance to truly shine. The rice, made using the native Shiga Asahi variety from Shiga Prefecture, further enhances this umami.
The course features kohada not only as nigiri but also fried and served with homemade tartar sauce. This creative approach, crafted with respect for tradition, offers a taste uniquely characteristic of Ms. Kogo. The new experiences enhanced by wine pairings are another charm of Sushi Meino.
Chef's Choice Course - A story told in every bite
The course progresses from white fish to tuna, bluefish, and conger eel, concluding with a clam soup. The first half offers lightness with white fish, followed by layers of umami from tuna and bluefish, culminating in the richness of conger eel and the lingering finish of the clam soup—a beautifully harmonized progression of flavors.
What Ms. Kogo cherishes most are “ingredients, aroma, people, and heart.” Carrying her mother's flavors and memories of home in her heart, she pours warmth into each piece he crafts. Her approach—adjusting the tempo and timing of her sushi-making while sensing the expressions of her guests—enriches the very experience of enjoying sushi. The time spent here transcends a mere meal, becoming a blissful experience savored with all five senses.
ProprietorMei Kogo
The proprietor’s comments
We source most of the fish used in our restaurant from Dairiki Shoten. They are an irreplaceable and trusted fishmonger who selects the highest quality fish suited to my needs.
- Restaurant name
- Sushi Meino
- Location
- 6F THE V-CITY Azabujuban PLACE, 1-6-1 Azabujuban, Minato-ku, Tokyo 106-0045, Japan
- Phone
- +81-3-6455-4130
- Business hours
-
5:00 p.m.～
8:00 p.m.～
- Closed
- Tuesday, Wednesday
- Access
- 1-minute walk to Azabujuban Station on the Toei Oedo Line and Tokyo Metro Namboku Line
165 meters from Azabujuban Station