Sushi Higashi (Higashi Nagasaki)
A rising star of local sushi, a place that is close to the community and part of everyday life
Owner Junji Higashiyama was influenced by his father, who was a skilled cook, to enter the world of cooking. He also worked at a sushi restaurant in a hotel and in a traditional Japanese restaurant in Rome, Italy. After that, he was captivated by the local sushi that was served at Nakano's Sushi Seizan, where the customers could feel at close quarters, and opened his own restaurant with the desire to "serve authentic sushi in a casual style."
The restaurant's open, glass-walled exterior and bistro-style interior are unique, but what really sets it apart is its price range. The chef's choice kaiseki course includes an appetizer followed by seasonal chawanmushi and blanched vegetables. There are delicacies like grilled eel and grilled skewers of fatty tuna, but the simple pickles really hit the spot.
grip
Usually, each piece is served individually. From the left, there is medium-fatty tuna from Yamayuki, a tuna wholesaler, fatty horse mackerel garnished with condiments, sweet tiger prawns, pickled tuna, and plumply cooked conger eel. The chef's thoughtful attention to detail, adjusting the portion of vinegared rice according to the customer's hunger and preferences, is also appreciated. All dishes are omakase kaiseki, starting at 6,600 yen.
Sashimi
We visit Toyosu Market and select seasonal fish for sashimi. On this day, we had medium-fatty tuna and grunt from Yamayuki. "The season from the end of May to July is so delicious that it's called rainy season grunt," says Higashiyama. One of the pleasures is the fish that has been grilled with extra care.
Chawanmushi
"We use the broth carefully prepared every morning to create a creamy texture," says the chef, and it is smooth to the touch. On this day, the dish was made with grilled golden-eyed snapper and pickled plum, topped with silver bean paste. Coming up in season, corn, hairy crab, and salmon roe will also be available.
The nigiri sushi ranges from white fish to shellfish, with waves of their prized medium fatty tuna, followed by salted squid, pickled tuna, sea urchin and salmon roe, all served in small bowls. Towards the end, a second wave is made with conger eel, and the meal is finished off with egg and clear soup. "The rice is a blend of red vinegar, black vinegar and rice vinegar, so you won't tire of it," says Higashiyama. They also have a sophisticated selection of sake, and even if you sip to your heart's content, you'll still have change left over from 10,000 yen per person, making this a truly rare find these days.
Junji Higashiyama is a frequent visitor to tasting events and liquor stores, and is passionate about sake. 
The counter, made of tiles and dark oak, is comfortable.
