Swedish sushi art at Sushi Sho

Onsen egg with hamachi, okra and spring onions

I really love sushi. Since the selection in Vienna is quite limited, I am looking for good sushi shops basically everywhere I travel. Which leads to the quite odd result of going to a japanese restaurant in…Sweden. I simply could not resist when i read that there is a one Michelin-starred sushi bar in Stockholm: Sushi Sho.

The reservation through the website was smooth – and necessary since the sushi bar is quite small, having only 16 very tight seats.

Outside Sushi Sho
Outside Sushi Sho
The inside with 16 seats
The inside with 16 seats

It’s only 3 or 4 guys inside, preparing the food and serving. They offer an omakase menu for 685 SEK (65 euros) with an optional upgrade of Otoro (20 euros). There is a nice selection of wines and sake to go with – for the usual insane scandinavian prices 🙂

They use freshly grated wasabi and serve their evidently home made, really tasty gari.

Soy cured hamachi
Soy cured hamachi

Decent quality, though the soy curing gave the hamachi a heavy touch and took away the light softness of this fatty fish. The overall feeling was more baconish, but good.

Swedish octopus and abalone
Swedish octopus and abalone

This was absolutely great: Top-notch octopus, very soft and tasty. It was nicely paired with an excellent abalone, that was perfectly prepared and therefore had a gread balance between chewyness and softness.

Daikon with miso and dashi
Daikon with miso and dashi

A good palate cleanser.

Onsen egg with hamachi, okra and spring onions
Onsen egg with hamachi, okra and spring onions

Their signature dish. Everything is mixed, giving you a glibbery experience of umaminess, nicely accentuated by the onions and the puffed rice.

Then some nigiri of excellent quality followed: Their rice was rather soft and only lightly pressed, with a good rice-fish ratio. For my taste it could have been a bit more sour, but it was overall very good.

Red sea bream (Madai)
Red sea bream (Madai)
Sea bass
Sea bass
Artic char
Artic char
Lump fish roe
Lump fish roe

Lump fish roe is not my favorite: It is far too sandy and tasteless. This one was cured (in dashi, if i remember), which gave it more richness. After that the rice was changed into a more seasoned variation.

Mackerel
Mackerel

Then it came to tuna. They use ranched bluefin tuna from the Mediterranean. It was interesting to see the quality difference to the wild one I’ve eaten in Japan. Although the consistency was good (not watery, firm) it was silky and less tasty than wild one.

Maguro
Maguro
Chu-Toro
Chu-Toro

Before the final courses of the omakase menu they offer an upgrade with their selection of O-Toro as sashimi, nigiri or tartar at the end. As you can see the color and marbling is not perfect but still I wanted to try it and ordered some sashimi.

Selection of O-Toro
Selection of O-Toro
Flamed turbot belly
Flamed turbot belly

The fatty part of the turbot was nicely seared and set an intense and tasty ending to the menu.

Tamago
Tamago

Traditionally tamago is served at the end. This one was sweet and fluffy, quite good.

O-Toro
O-Toro

The final serving of O-Toro was good, although not excellent. The fat melted pleasantly, without being watery but in terms of taste it was not very intense. I guess good sushi in Japan spoils you forever 🙂

We spent two nice hours at Sushi Sho – having a good time, enjoying the busy bar, watching the chefs, having a chat with our neighbors and – of course – eating great sushi.

Visit: April 2018
Michelin stars at time of visit: *
Budget: 100€/person (including 2 drinks)
Location: 5/10
Service: 5/10
Food: 6.5/10