Suzu-ya

At Suzu-ya, the sashimi platter is an obvious place to start. Fresh fish arrives from Toyosu every morning, and the selection changes with the day’s supply, so part of the appeal is finding out what is recommended rather than choosing a fixed platter. Diners who have ordered sashimi have praised its freshness and colourful presentation; one person visiting for a year-end party also remarked on the generous-looking assortment. For a meal shared with others, it makes a natural first order while you decide what to have next.

Vegetable dishes provide another reason to browse the menu. Options include Suzu-ya’s Mushroom-Packed Salad, made with vegetables from contracted farms and mushrooms, as well as sliced turnip and grilled shiitake mushrooms grown on logs. Some diners have commented favourably on the vegetables, and these dishes make appealing choices between servings of sashimi.

The sake selection features bottles chosen from breweries around Japan, alongside a seasonal “whimsical selection”. Sake is served in the morikiri style, with the glass set in a small sake cup, and comes in 90cc and 150cc pours. Choose 90cc for a small taste, or 150cc to linger over a favourite with your meal.

The relaxed, old-house-style interior has sunken kotatsu seating in a range of sizes. Reservations are recommended for dinner. Suzu-ya is a good option for an unhurried meal of sashimi and vegetable small plates, with sake chosen to suit.