Located in a side street just off Gotanda Station, the bright white neon signage of this Gotanda sushi restaurant is instantly recognizable from the outside. In the rain or on overcast mornings, it resembles a scene right out of a movie.  

A vertically-slatted front window reveals a tantalizing glimpse of the interior where the Edomae magic happens. Stepping into the restaurant reveals a comfortable L-shaped counter, its light color a fashionable contrast to the restaurant’s dark walls and floor. Guests will be greeted by the brilliant smile and instantly disarming charm of the chef.  

Still, Sushi Tokyo 81 (pronounced “eight-one”) isn’t all just about the aesthetics and atmosphere — the food delivers in spades, too. A staggering selection of Edomae sushi is made live before guests’ eyes, with the highlight being the traditional tuna, aged from between four to seven days for maximum umami and texture.   

Its shari is made up of a proprietary blend of red vinegar made in-house, then mixed into fragrant and fluffy Koshihikari rice from the Aizu region in Fukushima. The restaurant’s signature dish of abalone with liver sauce is not to be missed either. The abalone is steamed in pure water and sake until impossibly tender, before the decadent liver sauce is laid over it.   

But the highlight of a meal at Sushi Tokyo 81 is far and away the sea urchin tasting comparison. Since the restaurant sources its fish not just from Toyosu Market, but also from Choshi Port in Chiba and Oma Port in Aomori, its chefs have access to a wide range of seafood — in particular sea urchin. With varieties like purple sea urchin, sea urchin lovers are treated to some of the finest specimens that the Japanese coast can offer, at an unmatched level of freshness.  

Intimate yet sophisticated, Sushi Tokyo 81 is the perfect place for a small gathering, whether it’s to celebrate a special occasion or for a business meeting.