Centred on a Hinoki cypress-wood counter that seats eight, Musashi by Aman invites guests to experience the authentic Japanese omakase dining tradition. In front of diners, Master Chef Musashi prepares an exquisite selection of sushi and sashimi based on the finest and freshest ingredients available that day.
Native to Tokyo, Edomae, literally translates as ‘in front of Edo,’ referring to the location of Tokyo Bay, once home to an abundance of seafood. Edomae sushi is associated with the great care that goes into preserving the fish. Sushi masters use techniques such as ‘zuke’, (immersing in soy sauce) and ‘shime’ (curing with salt and vinegar) to prepare it for sushi making.
Meaning ‘I will leave it to you’, Omakase is the Japanese tradition of entrusting your order to the chef, giving them full creative freedom over your meal. Successful omakase experiences depend on a skilled chef with a breadth of ingredients and wide-ramging knowledge. Master Chef Musashi travels to the Tokyo fish market early each morning, to select the freshest seasonal fish and seafood, pairing it with his self-grown ‘shari’ (sushi rice) to craft his omakase menus.
Restaurants are open to Aman guests and non-residents (subject to availability).
Having worked as a sushi chef for many years, Master Chef Musashi moved to Tokyo and opened his namesake sushi restaurant at the age of 39. After 12 successful years, he joined Aman Tokyo to open "Musashi by Aman". With his tremendous commitment to, and passion for Edomae-style sushi, Master Chef Musashi has influenced this traditional craft with his modern and sophisticated taste.
Demonstrating his absolute dedication to quality, Chef Musashi now creates his omakasesushi masterpieces at Musashi by Aman exclusively from rice he has grown himself. He returned to Yamanashi, the prefecture of his birth, in 2020 to investigate farming his own sushi rice. He found the perfect spot, fed by spring waters from Mount Fuji, and planted his first crop. He returned regularly to check its progress and assist in weeding by hand, preferring not to use chemicals, and after a fruitful first harvest, he planted again in May 2021. Experience the unique flavour, texture and purity of this homegrown rice at Aman Tokyo in the heart of the capital.