This is the third installment of a series introducing young sushi chefs who are the future of the sushi industry.

This time I will be introducing "Sushi Suzuki," a restaurant in a multi-tenant building smack dab in the middle of Ginza.

This restaurant was opened in June of 2015 by Takao Suzuki, the store ace of long-standing sushi restaurant in Ginza "Sushi Aoki," where he studied for 12 years.
https://tabelog.com/en/tokyo/A1301/A130101/13000563/
The counter at Sushi Suzuki is spacious, with 10 seats available. There are also private rooms available, so the restaurant is prepared for a variety of different situations.

Chef Suzuki has a strong background for his career as a sushi chef, including serving as the manager of the Nishi-Azabu location of "Sushi Aoki," but for some reason, possibly because of overlap with the openings of other restaurants like "Sushi Arai" and "Sushi Ryusuke," he apparently had trouble attracting customers for the first year of the restaurant's life.
There may have been less news about it considering his age, as he was a "rookie" at 40 years old.

However, about a year after opening, word began to spread about the high-quality sushi made by Chef Suzuki, and in the present day it has a strong following of sushi fans.

While Chef Suzuki did train at an established restaurant that made traditional Edo-mae sushi, the sushi he makes at Sushi Suzuki is decidedly "modern."
Between sourcing rare fish that even die-hard sushi maniacs couldn't be disappointed in, using al dente rice seasoned with fragrant red vinegar, making somewhat small nigiri, and other characteristics, Suzuki's sushi is a great example of current trends.

Mixing the vinegar used to season gizzard shad with red vinegar...
Daring to use shiroita kombu (white core portion of yellow kelp) with mackerel bo-sushi...
Using kimizu oboro (cooked egg yolk vinaigrette) with tiger prawn nigiri...
Suzuki's sushi is painstakingly made and thought out with subtle techniques like these that get it great ratings from not only sushi fans, but from other sushi chefs as well. Supposedly the legendary sushi chef Hachiro Mizutani from "Sushi Mizutani," who regrettably retired last year, and Yuichi Arai from "Sushi Arai" often make private visits to Sushi Suzuki.

After Tsukiji Market moves to Toyosu, Sushi Suzuki will unfortunately only be offering dinner courses, but I highly recommend visiting for lunch now if you can.
You can enjoy 15 pieces of amazing sushi, the same quality served at dinner time, for only 10,000 yen.

Reservations for foreign customers are typically only made through credit card and hotel concierges, but if you can guarantee that you will not cancel, they may accept direct reservations.

Despite being one of the most influential sushi restaurants in Ginza, Sushi Suzuki is still very much a "known only to a select few" sushi restaurant, so it's thankfully relatively easy to secure reservations for now.
Depending on the day, there are supposedly even some days where you can make a reservation for the current day.

Suzuki has amazing talent that even hardcore sushi fans cannot resist.
I'm sure that it will be a shining jewel in Ginza and one of Tokyo's major well-known restaurants in 5 years.
If you're a sushi lover, there's no reason for you to not visit at least once.