Ochiyo is a top-tier Japanese omakase restaurant led by chef Sun-San. It recently moved from its former lane house location to IM Shanghai in Changning District.
About Ochiyo & Sun-San
Sun-San has a bit of a cult following. He trained under Takeo Oyama, the chef who “started it all” when he opened Sushi Oyama back in the day. Sun-San spent his early years cooking the more formal kaiseki-style meals, and eventually found his own style — a mix of the boisterous Oyama-DNA and calm sophistication.
What also sets him and his restaurants apart is his small import business, which allows him to source prized ingredients from Japan and Korea. That, his years of experience and China guanxi is why I trust him for the freshest raw seafood.
IM Shanghai is a mixed-use development that feels highly commercialized, much like walking through downtown Seoul or Tokyo. On the second floor, Ochiyo offers a zen-like retreat, centered around a long L-shaped wooden counter.
The Damage
Dinner is priced at ¥1280. There is a lunch option on the way for ¥680, a bento box that includes sushi. As with any omakase, the menu changes based on seasonal ingredients. Expect dinner to feature sashimi, sushi, tempura, and a few grilled or stewed hot dishes. Furthermore, expect the seafood selection to be pristine and of stellar quality.
What To Expect
First, there’s a soup, followed by a flurry of sashimi.
Then some hot grilled dishes: crispy skinned kinki fish and lobster with marinated kumquat.
Followed by this luxurious, over-the-top serving of beef tartare with crab meat, salmon roe, and caviar.
Up next is tempura: Argentinian shrimp, angelica tree shoots, and abalone topped with a sauce made from its liver.
Then, shirako, a delicacy of male fish gonads that is creamy, slightly sweet and subtly briny. I’m a fan. It’s served over chawanmushi egg custard.
And then, the sushi. Just look at that torched tuna belly!! It was absolutely divine.
It’s followed by some binchotan grilled beef and a rice course with beef tongue.
The Vibe
The atmosphere depends on the night, your dining companions, and your relationship with the chef. Regulars might spot familiar faces, while newcomers shouldn’t be surprised if a stranger sends over a cup of sake. That’s just how it goes here. The vibe is a mix of elegance with a touch of fun, and even a hint of rowdiness.
Sun-San also runs Uni Shushi at PAC Jing’an, which has menus for ¥498 and ¥698.
