The tale of Shibahama is a classic rakugo tale familiar to every Japanese person. In it, a layabout drunkard, after losing a windfall, is gradually coaxed by his dutiful wife onto the straight and narrow path. Over time, as his business flourishes, he realizes that the sole reason for his success has been the unwavering support and care of his wife, and he thanks her profusely.  

In this real-life telling of Shibahama, there are no drunkards or lost windfalls. The only elements that remain are the loving couple (perhaps ironically in this case, the wife is an expert sake sommelier). It was out of this love that this Ginza restaurant, named for the tale, was born.   

During his training at the 3-Michelin-starred Hyotei in Kyoto, Hiroshima-born chef Yoshio Nakashita met his future wife, Tomomi. Returning to her native Tokyo with her, Chef Nakashita continued training at various restaurants, before taking over Ginza Shibahama in 2022.   

Shibahama’s unique proposition, aside from being a grand love letter to one woman, is the fact that it is not simply a sushi restaurant or a kappo restaurant, but both. Dubbed “sushi kappo”, Chef Nakashita’s Michelin Star pedigree shines through in his meticulous menu planning that features the best ingredients of each season. Each highlights his masterful sushi sculpting and expertly-prepared traditional Japanese kappo dishes. All the while, his wife effortlessly plays the role of host, providing guests with the best possible sake pairing recommendations. Over and around the counter, the two’s interactions create a nostalgic air of Edo-period hospitality.  

And one ingredient remains constant through every course: love. Not simply the couple’s love for each other, but their palpable love for traditional Japanese cuisine and the act of sharing it with their guests. Perhaps even more so than the fresh ingredients and the culinary mastery, it’s that love that makes every bite consumed under Shibahama’s roof taste so good, from the first taste of hon-maguro to the final dregs of sake.