Interview

Musashi by Aman: Tokyo's Omakase Tradition Shines in The World's 50 Best Hotels Ranking

Camilla Rocca

22 Jan 2025 — 4 min read

Our interview with chef Musashi in his restaurant where he exemplifies the pinnacle of omakase dining, seamlessly blending tradition with personal craftsmanship.

Located within Aman Tokyo at Otemachi Tower, just steps from the Imperial Palace, Musashi by Aman has been honored with the seventh spot in the prestigious The World's 50 Best Hotels ranking. This intimate eight-seat counter, crafted from hinoki cypress wood, is helmed by Chef Musashi, who offers guests an authentic omakase dining experience. The chef meticulously prepares a selection of sushi using the finest and freshest ingredients of the day, right before the diners' eyes.

The Omakase Experience

In Japanese, "omakase" translates to "I leave it up to you", a dining tradition where patrons give the chef with complete creative freedom. The success of an omakase experience hinges on the chef's skill, knowledge, and the quality of available ingredients. Each morning, Chef Musashi visits Tokyo's fish market to select the freshest seasonal catch, which he pairs with his own "shari" (sushi rice) to craft his omakase menus.

Chef's Personal Rice

Since 2020, Chef Musashi has been cultivating and harvesting his own rice in his hometown in Yamanashi Prefecture. At the base of Mount Kaikomagatake, near the Ojira River's source, he uses Mukawa's pure water to grow a special rice variety called Hitomebore, personally tending to the fields until harvest time.

Musashi's Signature Sake

The rice personally cultivated by Chef Musashi is a key ingredient in his original sake and artisanal liquors. The Musashi by Aman Extra Dry sake undergoes a month-long distillation process and is made exclusively with rice grown in pure water; it's the perfect beverage to accompany the chef's sushi. In 2023, the chef also introduced Craft Spirits Musashi, distilling his original sake with yuzu, imparting a lemon-like flavor that encapsulates the aroma of a premium ginjo sake.

Chef-Grown Wasabi

Wasabi was first introduced in Japan during the Edo period. In 2022, Chef Musashi began cultivating his own Japanese horseradish in the Okutama area, west of Tokyo, where the climate is ideal due to consistent temperatures and pure water streams.

Handcrafted Ceramics by the Chef

Additionally, the chef handcrafts the restaurant's sushi plates and sake cups. Customized boxes painted with Wajima lacquer are also used for the fish and sushi. Sake bowls created by Toru Horiguchi, a renowned glassware artist, continue the tradition of Japanese craftsmanship and complement the omakase experience.

What Does Omakase Mean and How Does It Work?

Q: Omakase offers diners a chance to trust the chef's creativity. But is it more about the daily catch or the chef’s imagination?
A: "It's a delicate balance of both," explains the chef. "Omakase means 'I leave it up to you' so guests trust my creativity regardless of the day’s selection. Every morning, I visit Tokyo’s fish market to handpick the freshest seasonal seafood. However, it’s how I transform these ingredients using my creativity that makes omakase truly unforgettable. Given Japan’s seasonality, the art lies in harmonizing the natural flavors of the ingredients with innovative techniques."

What’s the Secret to an Exceptional Omakase?

Q: What's the secret to create an Omakase which is not only always different but also exceptionally good?
A: "The key to an outstanding omakase lies in top-quality seasonal ingredients and offering a deeply personalized experience. I personally cultivate our rice and wasabi. Every day, fresh sushi rice is milled from whole grains and cooked to perfection. I also handcraft our miso and soy sauce. Additionally, all the plates, sake cups, and ceramic pieces in the restaurant are handmade by me.
A great omakase is incomparable—it’s a unique experience for every guest. I continuously refine and innovate to ensure our omakase remains authentic and unmatched."

Why Must Sushi Be Served Directly by the Chef?

Q: Sushi must be served on the counter directly from the chef's hand, is it because the temperature must remain constant?
A: "Sushi is first served on the counter by the chef's hand, not directly to the guest."

How Long Does It Take to Become an Omakase Master?

Q: "How many years does it take to become a master of sushi and omakase? Can you tell us more about your career?"
A: "The journey to mastering sushi and omakase is both immersive and demanding, requiring decades of dedication. Personally, I’ve been working for nearly 40 years, but learning is a lifelong process. There’s no definitive endpoint. That said, no one can become an omakase master without experiencing many seasons. I believe it takes at least 20 years to truly begin mastering this art."

Is Aman Tokyo a Perfect Fit?

Q: "What about the collaboration with Aman Tokyo: why do you think it’s a perfect fit for your style of cuisine?"
A: "Aman Tokyo is renowned for its understated luxury, attention to detail, and commitment to offering a serene and immersive experience. My cuisine mirrors these values by emphasizing the use of high-quality seasonal ingredients and presenting them in a way that highlights their natural essence. Much like Aman’s philosophy, my approach to cooking focuses on elegance through simplicity, allowing the ingredients to speak for themselves without unnecessary complexity."

How is the Sake Produced?

Q: "Can you tell us more about your sake? How you produce it, where..."
A: "Our sake is crafted in collaboration with our long-standing partner, Niizawa Sake Brewery, located in Miyagi Prefecture. It produces a refreshing sake with a crisp, dry finish that avoids being overly sweet. The sake is made from the same short-grain rice variety used for our house-made sushi rice, called ‘Hitomebore.’ Since both the sake and sushi are made with rice that I personally cultivate, they pair exceptionally well together."