Furuyama

Before the nigiri begins, the small cooked dishes set a quiet, inventive tone. Operating behind a noren curtain on a calm street in Akasaka, Furuyama is known for starters such as a rich prawn chawanmushi, cool seasonal seafood somen noodles, and savory jelly presentations that subtly integrate Western influences. Warm broths and charcoal-grilled dishes build anticipation for the sushi to follow.

Edomae Nigiri on Red-Vinegared Rice

The sushi foundation rests on akashari, seasoned using a proprietary blend of 2 red sakes. Its mellow acidity and rounded depth cushion the fat and umami of the seafood. Meticulous knife work and curing show through across the course: white fish rested with kombu, finely scored aji horse mackerel, melting chutoro, rich sea urchin, and tender simmered anago eel. Accents like kohada paired with pickled senmaizuke turnip and hand rolls of seared iwashi sardine lend rhythm and variety to the progression.

Omakase Flow and Drinks

Evening service centers on an omakase progression that alternates between cooked small plates and nigiri. For midday dining, the published menu lists lunch courses held exclusively on Wednesdays and Saturdays. The drinks list features sakes such as Hiroki, Kokuryu, and Kamoshibito Kuheiji, alongside Jukusen beer, Champagne, white wine, and whisky.

Centered around a pale wood counter, the compact interior is quiet and intimate without feeling overly formal. It accommodates special occasions and business dinners, but equally welcomes anyone keen to watch focused Edomae craft up close with an advance reservation.