As I mentioned earlier Sushi Iwa was quite the experience. The whole restaurant is tiny and probably only seats 10 at a counter where the sushi maestro, Hisayoshi Iwa, does his magic. We arrived at about 10pm and were the only customers. Most restaurants finish early by Australian standards so it was no real surprise to not see any other customers but we didn't think we have a whole restaurant to ourselves. The sushi was divine Hisayoshi just kept serving it up. Dish after exquisite dish. He asked if there was anything we couldn't eat and we said no. Maybe we should have thought about that before we got a couple of dishes where the flesh was still twitching - tiger prawn sushi and a piece of cockle. Still, it wasn't too bad.
After an hour or so there didn't look to be an end in sight so we signalled that we were full and for Hisayoshi to suggest a final couple of morsals. The finale was sea urchin roe. During the feast we had a couple of jugs of saki - one served cold and one served hot. Sake is awesome and has as much variety in taste as wine. We love it.
I shouldn't mention the cost of this little piece of performance art and feast. Not in dollars anyway. 49,000 Yen. Ouch. Don't tell mum and dad. ;-)
Sushi Iwa is a Michelin 1 star restaurant.
Update: March 2013. We came to Sushi Iwa again in March 2013 (click link for details). Unfortunately if you're looking for Iwa he has moved on. Then restaurant now has a new owner and chef. It is now called Sushiya. It is still excellent though.
Update: As someone kindly commented below Sushi Iwa still exists but moved to a new location:
8-5-25 Ginza, Chuo-ku