[Japan: Tokyo] Sushi Namba 鮨なんば

Rating: 4/5

Experience temperature precision at Sushi Namba 鮨なんば - one of the most sought after reservations in Tokyo! Obsessed with temperature, Chef Hidefumi Nanba prepares a menu listing out the nigiri ingredients available for the day and the respective temperatures at which the neta and shari will be served. In general, the rice temperature should be slightly lower for white fish and shellfish, and warmer for umami rich toppings such as fatty tuna and anago. I’m sure other sushi masters have the same general temperature philosophy but to see it written in exact numbers was eye opening. The tsumami was equally thoughtful with highlights such as the kujira (whale) sashimi, botan ebi with its miso, smoked eggplant puree, fried tuna temaki, and crispy rice with dried scallop.

障泥烏賊
Broad squid
36°C/20°C

鱸

Seabass
36°C/19°C

細魚
Halfbeak
38°C/22°C

北寄貝
Hen-clam
36°C/17°C

春子
Crimson sea-bream
37°C/22°C

鰯
Sardine
36°C/18°C

鰹
Oceanic bonito
38°C/21°C

鰆
Spanish mackerel
37°C/20°C

鯖
Chub mackerel
38°C/20°C

鮑
Abalone

雲丹
Sea urchin

赤身
Lean Tuna
36°C/21°C

トロ
Fatty tuna
38°C/23°C

小肌
Gizzard shad
36°C/19°C

穴子
Conger eel
39°C/36°C

玉
Egg-omelet

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