01 / ABOUT THE PLACE
About this place
The evening opens on a memorable note with tender steamed abalone served alongside an unctuous abalone liver sauce. Once the delicate shellfish has been savoured, a small bite of vinegared sushi rice is stirred into the remaining sauce like a miniature risotto, setting a decadent tone from the start. Tucked along a quiet street in Ebisu-minami, Ebisu Sushi Fuji serves an evening omakase course that balances precise craftsmanship with live culinary theatre.
Charcoal and gentle smoke play an evocative role throughout the sequence. Binchotan-grilled beltfish (tachiuo), wrapped in crisp nori and handed straight across the counter, combines charcoal aromatics, snap, and melting fat in a single bite. Other courses show similar flair while respecting Edomae foundations, from straw-smoked striped jack (shima-aji) to whale sashimi accented with house onion koji and sesame oil to coax out its clean sweetness.
The nigiri sequence is distinguished by a technique where cuts of fish are sliced thin and layered together on the rice. Used on rich selections like otoro and sardine, this multi-layered pressing delivers a complex texture before the rich fat melts effortlessly into the seasoned sushi rice. Seasonal highlights, such as kombu-cured baby sea bream (kasugodai) with its soft pink sheen, fluffy simmered conger eel, and creamy sea urchin, all display meticulous knife work.
The drink selection matches the kitchen's ambition, offering sake pairings alongside junmai labels like Hidakami and Kamo Kinshu, junmai daiginjo bottlings such as Nabeshima and Juyondai, as well as white wines and Champagne. Centred on a sleek, dark interior, the dining room features private rooms alongside counter seating where diners can watch the chefs at work, making it a reliable address for celebratory dinners and intimate gatherings.
