Sure, Jiro has become a household name, but we’re more interested in discovering Japan’s next great sushi chefs. Two you shouldn’t miss on your visit are Sushi Iwa and Sushi Tokami, both on the same sushi-centered street in Ginza. Hisayoshi Iwa presides solo over the six-seat counter at Sushi Iwa at both lunch and dinner (lunch is a fantastic value at only 5,000 yen) where he delivers impeccable traditional Edo-style sushi. Each piece of nigiri—be it golden sea bream, horse mackerel, amberjack, or sea urchin—is dressed by the chef (He’ll also hand English speakers a sushi reference manual so they can follow along.) At Sushi Tokami, Hiroyuki Sato, who grew up in a family of restaurateurs, takes a more playful approach. First off, you’ll notice his sushi rice is darker; that’s because, unlike other chefs, he seasons it with red vinegar. Highlights in the omakase meal revolve around some of the best tuna in Tokyo (he uses the number-one tuna wholesaler at Tsukiji), including his tossaki hand roll, made from an extremely rare and creamy part of the tuna neck; his chutoro nigiri; and his collagen-rich tuna soup that signals that the two-and-a-half-hour meal is coming to a close.