Tokyo Trip Vol.1: Celebrating Our 20th Wedding Anniversary at Sushi Labo

After seven years, my husband and I finally returned to Japan for a long-awaited visit.

There were several reasons for making the trip, but one of the most special was celebrating our 20th wedding anniversary back in Japan.

After spending a wonderful weekend with my family, my husband and I set aside a day to celebrate our anniversary together.

For this special occasion, my husband had reserved a table at Sushi Labo in Shibuya before we arrived in Japan.

Although it is a very small restaurant with only a few counter seats, Sushi Labo is well known as one of the city’s most sought-after sushi restaurants, making advance reservations essential.

Guests wait outside until their reservation time, adding a sense of anticipation before the experience begins. Tucked away in a quiet side street, the restaurant has the atmosphere of a hidden gem.

“We’re finally going to enjoy authentic sushi again!”

After seven years away from Japan, I couldn’t help feeling both excited and a little nervous as we waited for the doors to open.

A Special Experience at the Counter

Once we were seated, the chef’s workspace was right in front of us.

One of the joys of sitting at the counter is being able to watch every movement up close. The knives and tools were beautifully arranged, and every action was calm, precise, and carefully executed. Even before the first course arrived, it was fascinating simply to watch the chefs at work.

Many of the guests were international visitors, so I was pleasantly surprised by how naturally the sushi chefs spoke English. Having lived overseas for many years ourselves, we really appreciated how comfortable they made everyone feel.

Since my husband speaks Japanese, we enjoyed chatting with our chef throughout the evening. He happily explained the fish, the sake, and many details about the course, making the experience feel much more personal than simply sitting down for dinner.

Enjoying Sake Recommended by the Chef

Before the sushi course began, we ordered our drinks.

As sake lovers, we immediately looked through the sake menu and asked our chef for recommendations. Instead of choosing for ourselves, we followed the order he suggested to match each stage of the meal.

The menu also featured handwritten seasonal recommendations, which made it even more enjoyable to discover different sake.

Every sake we tried was incredibly smooth, light, and refreshing, pairing beautifully with the sushi. Each glass had its own unique character, and discovering the different flavours throughout the meal became part of the experience.

After seven years away from Japan, enjoying authentic Japanese sake again made the evening feel even more special.

One more thing I really enjoyed was the different sake cups.

Each time we tried a new sake, it was served in a different ochoko (small sake cup). Every cup had its own unique design, and I found myself looking forward to seeing which one would come next.

It wasn’t just the sake cups, either. The small bowls and serving dishes were just as beautiful. They added to the experience and reminded me that Japanese cuisine is not only about the food, but also about appreciating the tableware that brings it to life.

 

Learning About Each Fish Before Tasting It

After the opening dishes and sashimi, it was finally time for the sushi.

One of the things that makes Sushi Labo unique is that before each piece of sushi is served, the restaurant introduces the fish using a tablet, showing its name, origin, and other interesting details. Our chef then explained each fish in a friendly and approachable way, sharing its characteristics, flavour, and what made it special.

Learning about each fish before taking the first bite made us appreciate every piece even more. Pairing each nigiri with the sake recommended by the chef added another layer to the experience.

I found myself wondering, “What will the next fish be?”

That sense of anticipation made every course feel exciting, and I found myself slowing down to savour every single piece.

My First Experience with Red Vinegar Sushi Rice

One of the most memorable discoveries of the evening was the sushi rice made with red vinegar.

I immediately noticed that the rice had a slightly brown colour instead of the bright white rice I was used to seeing at most sushi restaurants. Although I had lived in Tokyo before, I had never really thought about why the rice looked different. Curious, I asked our sushi chef, “Why is the sushi rice a different colour?”

He smiled and explained that traditional Edomae sushi is made with red vinegar, rather than regular rice vinegar.

Known as akazu in Japanese, red vinegar is made from aged sake lees and has been used in Edomae sushi since the Edo period. Compared with regular rice vinegar, it has a milder acidity and a deeper, richer flavour that enhances the natural taste of the fish rather than overpowering it.

After hearing the explanation, I took another bite with a completely different perspective. The lightly brown sushi rice had a gentle acidity and remarkable depth of flavour, creating a wonderful balance with the fish. It tasted quite different from any sushi I had enjoyed before, and it reminded me that even something as simple as the sushi rice can completely change the experience.

A Memorable Touch of Theatre and Aroma

Another highlight of the course was a beautifully presented piece of sushi served under a glass dome.

It arrived filled with fragrant smoke, and as soon as the lid was lifted, a wonderful smoky aroma gently filled the air. It wasn’t just about the taste—the aroma and the presentation made the experience even more memorable, turning a single piece of sushi into something truly special.

A Beautiful Selection of Nigiri

Each piece of nigiri had its own unique character. From different cuts of tuna to seasonal seafood, every bite was beautifully crafted and thoughtfully prepared.

Every piece showcased not only the quality of the ingredients but also the skill and attention to detail behind each creation.

Here are some of the nigiri that left the strongest impression on me.

Watching the Sushi Chef at Work

One of the greatest pleasures of sitting at the counter was being able to watch the sushi chef work right in front of us.

I was especially fascinated by the way he expertly sliced a large piece of tuna. Every movement was calm, precise, and beautifully controlled, making it difficult to look away.

The experience was about much more than simply enjoying excellent sushi. Watching the craftsmanship behind every dish made the meal even more memorable and reminded me that the counter is truly the best seat in the house.

A Memorable Dish During the Course

One of the highlights of the course was a beautiful bowl of sea urchin rice.

The rich, creamy sea urchin was topped with sea grapes (umibudo), whose delicate, caviar-like texture added a refreshing contrast. It was a luxurious dish that paired beautifully with the rest of the course.

Dessert was simple yet elegant: warabi mochi served with a bowl of freshly prepared matcha.

The gentle sweetness of the warabi mochi paired perfectly with the slightly bitter matcha, providing a calm and satisfying finish to an unforgettable sushi experience.

Of course, the food was outstanding, but what made Sushi Labo truly special was the entire experience—from talking with the sushi chef and learning about each fish to discovering traditional akazu sushi rice and enjoying every beautifully prepared dish.

Because the restaurant has only a few counter seats, I highly recommend making a reservation in advance.

Celebrating our 20th wedding anniversary here made this dinner one of the most memorable moments of our trip back to Japan.

Twenty years sounds like a long time, and looking back, we’ve been through a lot together. Like any couple, we’ve shared happy moments, faced challenges, and grown along the way. That’s why being able to sit together, enjoy a wonderful meal, and simply spend time with each other means more to me than ever.

I hope we can continue creating memories like this, one meal and one journey at a time.