A master of Edomae-style sushi, Hiroyuki Musashi’s career as a chef spans over 35 years. Every aspect of his philosophy, from respecting local traditions to his quest for quality and respect for ingredients reflects a dedication to culinary perfection. At Musahi by Aman, his namesake restaurant, guests are invited to experience a ten-course omakase dinner meticulously crafted by Musashi himself, using rice lovingly harvested from the chef’s very own rice fields in his home town in Yamanashi prefecture. Tended and harvested by hand, this rice is not only used in Musashi’s sushi but also in his personally crafted still and sparkling sake varieties, served exclusively at Aman Tokyo.
The restaurant’s aesthetic sensibility extends to carefully curated elements such as ceramics, lacquerware and Edo-kiriko glassware, all exclusively crafted for Musashi by Aman. Immerse yourself in this enthralling and fascinating gastronomic journey on the 34th floor at Aman Tokyo.
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