Photograph:カフェモカ男
Tokyo, the capital of Japan, is a major area packed with popular sightseeing spots such as Asakusa, Akihabara, and Ginza. Tokyo is also home to many popular sushi restaurants where you can enjoy sushi made with fresh seafood shipped directly from the production region. This time, we have put together a list of recommended sushi restaurants in Tokyo.
Created: July 21, 2026
This article is based on8,320Tabelog reviews.
Table of Contents
Photograph:カフェモカ男
This sushi restaurant stands quietly in a back alley off Roppongi-dori, about an 8-minute walk from Roppongi Station. It has been selected many times for "The Tabelog Award" and the "Tabelog Sushi TOKYO Tabelog 100."
The interior, with its beautiful whitewood counter, is an elegant and refined space.
Photograph:kooon5
This popular spot is known for serving jukusei Edomae-zushi (aged Edo-style sushi), which combines Edomae-zushi (Edo-style sushi) with modern aging techniques.
One of its key features is the wide range of carefully crafted sushi, including kohada (gizzard shad) cured in vinegar and marinated tuna.
Photograph:beat2555
The futomaki (thick sushi roll), packed with a wide variety of fillings such as maguro (tuna) and uni (sea urchin), is also well regarded. Once you take a bite, the rich flavors of the different fillings blend together in a complex way, offering a kind of deliciousness that is different from nigiri sushi.
Many reviews also said that the pairing of sushi and Japanese sake is outstanding.
chi3a113
A wonderful place that is both delicious and fun! One of its standout features is that it uses a lot of jukuseigyo (aged fish), and it seems they even change the number of aging days depending on the fish, plus they also adjust the rice shari (sushi rice) with akazu sushi vinegar (red vinegar sushi vinegar) according to the fish...! (I didn’t notice until they told me.) They even have side-by-side tastings of the same fish, so it’s fun and full of different discoveries ^_^!
Source:chi3a113's review
ぽよ腹アンナ
The first nigiri is chutoro (medium fatty tuna). The joy of mixing the melting fish with rice that has a firm core in your mouth! It is truly a happy moment. Throughout the meal, you can enjoy four kinds of maguro (tuna): chutoro, akami (lean tuna), otoro (fatty tuna), and noten (top of the tuna head). The white fish, aged well for nearly two weeks, has an amazing sticky texture, and the fragrant aroma and rich fat from the grilled mehikari (greeneye fish) and nodoguro (blackthroat seaperch) are deeply impressive.
Source:ぽよ腹アンナ's review
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Photograph:りとるみい
This sushi restaurant is a 5-minute walk from Roppongi Station. The menu offers just one Omakase course. You can enjoy sushi made with Special ingredients from each of the four seasons.
The interior has counter seating only and a calm atmosphere.
Photograph:櫻井美優
At this restaurant, the head chef prepares the sushi right in front of you. Freshly made sushi offers a great combination of slightly warm sushi rice and fresh toppings.
Many reviews also said that the head chef’s movements while making the sushi are beautiful.
Photograph:IKKO'S FILMS
The photo shows a sakizuke (small appetizer) served before the sushi. You can enjoy ingredients used for sushi toppings prepared in different ways.
In particular, hamaguri (clam), a familiar item in Edomae-zushi (Tokyo-style sushi), is said to be popular because you can savor the ingredient’s natural good flavor in many preparations such as simmered dishes, grilled dishes, and clear soup.
yudai748
The whole restaurant was very clean, the chef’s knife work was beautiful, the toppings were above all incredibly fresh, and the knife work was excellent. Everything was delicious, and the shiroebi (white shrimp) and uni gunkan (sea urchin battleship sushi) in particular were outstanding.
Source:yudai748's review
おばしゅう
The ankimo (monkfish liver) had a sweet-salty seasoning, a texture like foie gras, and tasted insanely good. The nigiri included otoro (fatty tuna), chutoro (medium fatty tuna), zuke maguro (marinated tuna), aburi toro (seared fatty tuna), and nakamaki (medium rolls), so there was plenty of tuna and you could enjoy the differences between the cuts and the care put into each one. The uni (sea urchin) came piled up in perfect round mounds, with no off notes of course, and it was rich, sweet, and made me want another serving. The tamago (Japanese omelet) at the end was like castella cake or maybe pudding, basically a real dessert.
Source:おばしゅう's review
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Photograph:socio
This up-and-coming sushi restaurant is a 2-minute walk from Azabu-juban Station on the Tokyo Metro Namboku Line.
The stylish interior stands out inside. It also has a Private room for up to 4 people, so groups can dine here with ease.
Photograph:藤崎まり子
The sushi rice at this restaurant uses akazu (red vinegar) blended from two kinds. Akazu is a vinegar made from sake lees, known for its mild acidity and rich aroma.
Many reviews also said the firmness of the sushi rice was just right.
Photograph:kinchan115
The photo shows the popular menu item “uni (sea urchin) hand roll.” The rich uni with its Fresh Scent of the Ocean, sushi rice seasoned with red vinegar, and crisp nori (seaweed) are said to create a wonderful harmony.
When uni is in stock, this is definitely one dish you’ll want to try.
kinchan115
They seated us at the counter right in front of the taisho (head chef) as he made the sushi, and the first thing served was “Tairagai (pen shell clam) and Summer Vegetables” in a very large tairagai shell, which we enjoyed with beer from midday. The red vinegar was quite pronounced, the salt level was just right, and the rice had an excellent firmness, with punchy shari (sushi rice) just like the restaurant’s name suggests, exactly to my taste. The toppings were high level across the board, and Haruko (gizzard shad), aji (horse mackerel), shiro-ika (white squid), and uni (sea urchin) were especially delicious.
Source:kinchan115's review
takat350
Each topping was prepared with no compromises and every bit of care, in harmony with the akazu (red vinegar) sushi rice♪ It was a lovely, comfortable place that made me want to drink from lunchtime. I couldn't help but laugh at the story behind the shop name. Thank you for the luxurious time. It was a great meal. I'll be back again♪
Source:takat350's review
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Photograph:kirakira.t
Roppongi is a popular sightseeing area lined with large commercial complexes such as Roppongi Hills and Tokyo Midtown.
In Roppongi, you can enjoy sushi made with fresh fish delivered from Toyosu Market every morning at SUSHIROKU. There are many seats, and a Private room is also available for an additional fee.
Photograph:seiji nomura
The restaurant's popular menu item is sushi made with tuna from the tuna wholesaler Yamayuki.
Especially the chutoro (medium fatty tuna) is said to have great marbling, letting you enjoy the rich, melt-in-your-mouth fat and its distinctive aroma.
Photograph:mainitinagarabikatu
The photo shows the “poke Rice bowl” available on the course menu. The bowl modeled after a popular anime has a look you’ll want to capture in a photo.
Besides tuna, some are topped with salmon roe and Wagyu, and whichever one you choose, it offers a rich and luxurious taste.
美食女将
I booked this place because they offer a course where you can enjoy both kurogemagyu (Japanese Black Wagyu) and hon-maguro (bluefin tuna), and I was also drawn to these prices for a Roppongi location. When I actually visited, the quality of the food was very high, and the toro beef Rice bowl and aburi sushi (seared sushi) made an especially strong impression. You could feel the careful work that went into each plate, and the course moved along smoothly with a lineup that kept things interesting.
Source:美食女将's review
@nishi421
What left the biggest impression was the chutoro (medium fatty tuna), after all. The Yamakou maguro (tuna) had rich fat but didn’t feel heavy, and the way it melted smoothly in the mouth and left only its umami was outstanding. What surprised me even more was the Poke Rice bowl. It’s a luxurious Rice bowl that combines Yamakou maguro with kuroge wagyu (Japanese Black Wagyu) toro beef, and it comes in a bowl modeled after a Monster Ball, making you want to take a photo.
Source:@nishi421's review
266
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Photograph:二日酔い飯
This sushi restaurant is about a 10-minute walk from Nogizaka Station on the Tokyo Metro Chiyoda Line.
The interior, renovated from a traditional Japanese house, is a calm space with the warmth of wood. Seating is limited, so reservations are recommended before visiting.
Photograph:dev
At this restaurant, they use two kinds of sushi rice seasoned with akazu (red vinegar) and komezu (rice vinegar), choosing between them to match the seasonal toppings. For the shari (sushi rice), they use their original branded rice, Nagai Sushi Jubei.
The sushi rice has a mellow tang that brings out the great taste of the fresh toppings.
Photograph:カルロ calro
The restaurant has counter seating only, so it is nice that you can watch the sushi being made right in front of you.
In addition to two kinds of nikiri shoyu (sweet soy glaze) prepared to match the toppings, the seasonings for the sushi include a range of options such as rock salt and olive oil. Many reviews said you can enjoy a new kind of great taste.
食べるの大好きももちゃん
The sushi rice portions were small, which made it easy to enjoy a wide variety of items and lots of fish! The restaurant has counter seating only, and the interior is very clean and beautiful! There were lots of thoughtful touches, like adjusting the saltiness with a slab of rock salt and lightly searing the maguro (tuna) over charcoal, which made for a different kind of sushi experience from other sushi restaurants! Everything was delicious, and I finished it all with no trouble from start to finish♡
Source:食べるの大好きももちゃん's review
bb30e5
Every bite was amazing! It felt unlike anything I had ever tasted before. The sawara (Spanish mackerel) was tender, with the nice aroma of a light sear... The kuruma ebi (Japanese tiger prawn) was also tender, and its sweetness came through so richly... The marinated tuna had a thick, smooth texture on the tongue... The specialty otoro, lightly seared over charcoal right in front of us, came together perfectly with the shari (sushi rice) and was the best dish of all! Even the chutoro had a melt-in-your-mouth texture and left me totally Manzoku, yet the otoro was even more moving...
Source:bb30e5's review
141
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Photograph:Dr.夫人
A 3-minute walk from the South Exit of Shinjuku Station on (Each) line, this sushi restaurant is located on the 19th floor of Odakyu Hotel Century Southern Tower. From the window-side seats, you can take in views of Tokyo’s cluster of high-rise buildings.
Not only is lunch a great option, but dinner with the night view is also one of this restaurant’s main draws.
Photograph:MYB_ggg
The restaurant's popular menu is the “Saikyo Omakase course,” which comes with free extra sushi. You can get one extra order of your favorite topping from the sushi served that day.
This is recommended for people who want to eat their fill of sushi.
Photograph:Lon_Jw
The sushi served in the Saikyo Omakase course comes to around 15 kinds in total. They offer a lineup of fresh, Special toppings, including whole purchased maguro (tuna).
The alcoholic drinks on the All you can drink menu are also well known for pairing perfectly with the sushi.
The interior had a calm atmosphere, and from the window-side seats I could take in a full view of the Shinjuku night skyline. The course meal was varied, from Appetizers to tempura, sushi, and sukiyaki (Japanese hot pot), and I enjoyed everything. The sushi in particular had very fresh toppings, and the balance with the rice was just right. The staff were also polite, and I had a very comfortable time.
Source:https://tabelog.com/en/tokyo/A1304/A130401/13286035/dtlrvwlst/B512676425/
ナノハ373
Rather than a typical All you can eat setup, they first served a full sushi course, and after that you could order only the toppings you wanted to eat. As you would expect from high end sushi, the toppings were high quality and very delicious. The Kara-age as a palate cleanser was also tasty. It was also fun that drinks and desserts came with free refills.
Source:ナノハ373's review
546
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Photograph:tabelog.com
Shinjuku is known as an area packed with popular sightseeing spots such as Shinjuku Gyoen (Shinjuku Imperial Garden) and the Tokyo Metropolitan Government Building. In Shinjuku, the hideaway-style sushi restaurant is Shinjuku Makoto.
It is located an 8-minute walk from Shinjuku Station on (Each) line.
Photograph:lua branca
At Shinjuku Makoto, you can enjoy Edomae-zushi (traditional Edo-style sushi) made with traditional techniques.
The photo shows anago nigiri (conger eel sushi), one of the signature items of Edomae-zushi. The anago is brushed with a sweet sauce, and is said to be very plump and so tender it melts in your mouth.
Photograph:ICHITARO
The sushi here uses shari (vinegared sushi rice) made with a house blend of komezu (rice vinegar) and akazu (red vinegar). It pairs perfectly with the carefully prepared toppings, and is said to be so good you could keep eating it forever.
Not only are there course meals, but the à la carte sushi menu is also extensive.
aky:)*
For eating sushi that doesn’t come on a conveyor belt in Shinjuku, the prices were very reasonable! There were lots of pieces of sushi, and even though I asked for less shari (sushi rice), I still ended up full.
Source:aky:)*'s review
nzz
The toppings are fresh, and the sushi rice is really well made. I felt that everything, including the miso soup and chawanmushi (savory steamed egg custard), was of a high standard. It’s a place I’d like to visit again. I recommend it.
Source:nzz's review
66
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Photograph:kinokonoko2010
This restaurant is themed around a “Higaeri Hokkaido (day trip to Hokkaido)” experience, where you can enjoy sushi and robatayaki (fireside grilling). It is located a 5-minute walk from JR Shinjuku Station.
About 1,000 carved wooden bears, a folk craft from Hokkaido, are displayed throughout the restaurant, which is another highlight.
Photograph:Adamos
The sushi toppings at this restaurant use seasonal ingredients from Hokkaido.
Along with standard toppings like tuna, ikura (salmon roe), and salmon, they also recommend white fish such as shimaaji (striped jack) and hirame (flounder). They are said to have rich fat and a sticky texture with a sweet taste.
Photograph:みい9248
If you go with a course meal, you can enjoy not only sushi but also a range of Japanese dishes like tempura and robatayaki (fireside grilling).
The photo shows robatayaki of Hokkaido's well-known specialty, hotate (scallops). The nicely browned hotate is said to have a plump texture and a unique sweetness that keeps you coming back for more.
kanabee1921
Everything was delicious✨There are still more dishes I want to order, and next time I’d like to try a course too！！！Also, they had lots of drinks I’d never tried before, like beer with milk and Abashiri Beer, so I was really excited. The beer with milk was very easy to drink!
Source:kanabee1921's review
おやまのかた
The chawanmushi (savory egg custard) that came out first was really tasty and packed with ingredients. The sushi also used akashari (red vinegar rice) and was very good, and they even served saikyo-yaki (Kyoto-style miso-marinated grilled fish), which is one of my favorites, so it was fantastic. This time they arranged the JPY5000 course for us, but we wanted to eat more, so we added 8 pieces of sushi and ordered eihire (grilled stingray fin).
Source:おやまのかた's review
321
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Photograph:さゆりぐる巡り
This sushi restaurant is a 3-minute walk from JR Shin-Nihombashi Station. Inside, there are counter Private room seats where you can have a chef all to yourself, as well as table Private rooms where you can dine without worrying about the people around you.
It is a great choice when you want to fully enjoy sushi and washoku (traditional Japanese cuisine) from Japan.
Photograph:Rose1116
At this restaurant, you can enjoy sushi made with fresh seafood from each of the four seasons. The photo shows kohada (gizzard shad), one of the classic toppings that represents Edomae-zushi (Tokyo-style sushi).
It is said to have just the right level of vinegar curing, with a nice yuzu flavor that makes it very easy to eat.
Photograph:にゃああも
The makizushi (rolled sushi) served at the end of the course meal also has a good reputation for being delicious. The nori seaweed, rich with the Fresh Scent of the Ocean, is said to bring out the great flavors of the topping and sushi rice.
Many reviews said the counter seats are fun because conversation with the taisho (head chef) flows easily.
a09HAN
I had a meal at Sushi Shiina. The toppings were very fresh, and each piece was carefully made and tasted great. The taisho (head chef) was especially friendly and kind, and the conversation was fun, which made for a very pleasant time. It was a wonderful restaurant that made me want to come back again.
Source:a09HAN's review
アキ1969
The sushi is small, almost like snacks to go with drinks. Even among sushi of the same kind, I could taste subtle differences. When sushi is really good, I eat it without soy sauce. It is a great value for the price. I would like to come again.
Source:アキ1969's review
241
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Photograph:deedeetokyo
Speaking of Akihabara, it is famous as an "electric town" and a mecca for subculture. This is a place in Akihabara where you can enjoy All you can eat sushi, crab, and Wagyu.
The homey atmosphere of the restaurant makes it just right when you want to enjoy sushi in a casual setting.
Photograph:ハイランドパーク4.42
The All you can eat sushi is ordered from a tablet device. The lineup is wide, with nigiri sushi, gunkan (battleship sushi), temaki-zushi (hand-rolled sushi), and more.
The "Ooneta-zushi (large topping sushi)" comes with big cuts of fish and a very bold look that seems perfect for social media photos.
Photograph:シラっしー
The seafood toppings are fresh, the sushi is high quality, and the value for money is said to be excellent. It is also nice that you can order premium Japanese ingredients such as otoro (fatty tuna) and uni (sea urchin).
This is a great place to visit when you want to enjoy your fill of sushi.
I went for the JPY3900 All you can eat! There were really so many kinds of sushi toppings! Personally, the salmon, ikura (salmon roe) wrap, and otoro (fatty tuna) were the most delicious. The ara-jiru (fish head soup) was also very good, and I was impressed✨I was also happy that the shari (sushi rice) was not especially big.
Source:https://tabelog.com/en/tokyo/A1310/A131001/13134270/dtlrvwlst/B512287473/
After the Omakase items are served first, you can order all you want from the tablet. The sea urchin, Nakaochi, otoro (fatty tuna), and chutoro (medium fatty tuna) were all melt-in-your-mouth and absolutely great♫The kani miso (crab tomalley) was tasty too. The ara-jiru (fish head soup) was rich, and although we visited as a party of two, my companion raved that it was “even better than expected.” Drinks arrived right away too, so we ended up drinking a little too much.
Source:https://tabelog.com/en/tokyo/A1310/A131001/13134270/dtlrvwlst/B511156074/
345
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Photograph:CHITAN
This sushi restaurant is located a 3-minute walk from Tokyo Metro Higashi-Ginza Station and is by reservation only. You can make a reservation through the official website.
The restaurant has counter seating only. It is a good choice when you want to enjoy a relaxed meal.
Photograph:Banker.M
At lunch, you can enjoy All you can eat sushi. The system lets you try a full round of the day's recommended neta (sushi toppings) first, then add more of whatever you like.
They also have Special standard toppings such as tuna and ikura (salmon roe), so the place apparently has many repeat customers.
Photograph:食べログ見習いゆうちゃん
At dinner time, the Uni Paradise Course is popular. This is an irresistible course for uni (sea urchin) lovers, with a tasting comparison of different kinds of uni from various production regions.
From rich and full-bodied to light and delicate, you can enjoy a wide range of flavors.
tomooooomin
I went for the All you can eat lunch. Ever since reservation start times became random, it really feels like you are lucky if you can get one, but I did my best. I was still mainly there for the uni (sea urchin), but I also got multiple refills of favorites like aji (horse mackerel) and anago (conger eel). The anago in particular was so soft and rich that I could hardly believe it was All you can eat quality, and it really impressed me!
Source:tomooooomin's review
bunoshi
・Uni Paradise Course
They pile on so much uni (sea urchin) that it almost seems unreal, heaping it high on gunkan sushi. The course includes six pieces of uni alone, and each piece is topped with about three times as much as at other sushi shops. The uni they serve comes from places like Nemuro, Ishinomaki, and the Northern Territories (listed as Russian), and even includes myoban-free uni, so you can compare the different flavors by production region.
Source:bunoshi's review
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Photograph:スプーマ
Ginza Corridor Gai is a popular gourmet spot along the railway viaduct between JR Shimbashi Station and Yurakucho Station. This restaurant there serves sushi made with Edomae-style natural fish.
The bright interior has counter seats as well as table seating.
Photograph:yuika22704
A popular menu item at the restaurant is the "nigiri set," which lets you enjoy many kinds of sushi one piece at a time. Every set comes with soup and salad.
Many reviews say the toppings are very fresh and that it offers great value for the price.
Photograph:食べログでグルメを探したい
The Omakase course, which lets you feel Japan's four seasons, is also recommended. The sashimi and small side dishes made with seasonal ingredients are said to pair perfectly with drinks.
Another draw is that you can enjoy local Japanese sake and shochu with your meal.
ポテトヘッド123
The uni was incredibly delicious. I had it twice♡ Then I had 3 pieces of Omakase. The shari (sushi rice) was on the smaller side, so I could have kept eating. It had just the right melt-in-your-mouth texture and tasted great. The fish was fresh too.
Source:ポテトヘッド123's review
みー0606
The sushi was generous in portion, and the tuna and white fish were all delicious. The shrimp miso soup served in a bowl was also rich and very tasty. They also had a wide selection of drinks, and it made me want to visit again next time for dinner.
Source:みー0606's review
314
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Photograph:johnbull2009
A 5-minute walk from JR Shimbashi Station. Kaiten Toyama Zushi Ginza is a sushi restaurant located in Ginza Corridor Gai (Ginza Corridor Street).
Inside, there is a rotating sushi lane and an ordering tablet at each seat, so you can also enjoy the feel of a kaiten-zushi (conveyor belt sushi) restaurant.
Photograph:はぴ1234
The sushi toppings at this restaurant focus on fresh seafood shipped directly from Toyama Prefecture. It’s nice that you can enjoy seafood unique to the Hokuriku region in Tokyo, such as nodoguro (blackthroat seaperch), kinki (channel rockfish), and hotaruika (firefly squid).
For the shari (sushi rice), they use a carefully selected high-end aged akazu (red vinegar). The balance of acidity and sweetness is said to be just right.
Photograph:Satomi_0630
The photo shows the restaurant's signature dish, “beni-zuwai-gani (red snow crab) mountain assortment.” It is said to be a dish that lets you fully enjoy the rich sweetness of beni-zuwai-gani.
It is topped with plenty of beni-zuwai-gani meat and kani miso (crab tomalley), and it is well known not only for its great taste but also for its gorgeous presentation.
リチャードポール
The seafood delivered straight from Toyama Bay was all extremely fresh, and every plate was impressive. In particular, local Toyama specialties such as shiro-ebi (white shrimp) and nodoguro (blackthroat seaperch) felt like a luxury that is hard to find elsewhere. Even though it is kaiten-zushi (conveyor belt sushi), the quality is very high, and it leaves you with the kind of Manzoku you would expect from an authentic sushi restaurant.
Source:リチャードポール's review
はぴ1234
Hotaruika (firefly squid) was delicious! Going with the set also gives you a chance to try things you would not normally pick yourself, which makes it even more fun. The akazu (red vinegar) sushi rice also gently loosens in your mouth. There is akazu sushi rice under the crab too. At first glance it may look like filler, but the crab and rice go really well together. It is also nice that the chawanmushi (savory egg custard) includes fu (wheat gluten).
Source:はぴ1234's review
990
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Photograph:tabelog.com
This sushi restaurant serves Edomae-zushi (traditional Tokyo-style sushi) crafted by a chef with more than 45 years of experience. It is a 2-minute walk from Tokyo Metro Ginza-itchome Station.
Inside, in addition to counter seating, the restaurant also has Private room options. There is no fee to use a Private room, and no service charge or cover charge either.
Photograph:jun19790627
The sushi at this restaurant uses the finest toppings carefully selected at Toyosu Ichiba (Toyosu Market). The fish is carefully prepared to suit each type, with methods such as zuke (soy-marinated fish) and kombu kelp-jime (cured with kombu kelp), bringing out the most umami.
Both lunch and dinner are served as course meals only.
Photograph:jun19790627
Single dishes such as tempura and Appetizers also have a reputation for high quality. They also pair perfectly with the "Okami Special Japanese sake 3-Variety Tasting Set."
With an okami (proprietress) who is a kikizakeshi (sake sommelier), you can enjoy the pairing of sushi and Japanese sake.
むらひろ0307
Starting with chutoro (medium fatty tuna) and otoro (fatty tuna), then akami (lean tuna), ika (squid), Nakaochi, shiromi (white fish), hikarimono (shiny skinned fish), and ending with uni (sea urchin). Every piece of fish was good and tasty no matter what I ate. The chutoro in particular stood out for its sweetness and rich fat. The uni also filled my mouth with the scent of the sea, followed by the distinct sweet taste that uni is known for, and it was excellent. Even the dessert, Western pear, was sweet and refreshing, making it the perfect final palate cleanser.
Source:むらひろ0307's review
yoshimurakei
Starting with the a la carte dishes and then moving on to nigiri made with mellow shari (sushi rice), this is a flow that is sure to please diners of all ages. Among the a la carte dishes, the ika somen (thinly sliced squid) with red uni from Rishiri (Ezo bafun uni), and the very creamy large iwagaki (rock oyster) stood out, while among the nigiri, the ishigakigai (bittersweet clam) and kama-toro from Oma honmaguro (bluefin tuna) left a strong impression with their great taste.
Source:yoshimurakei's review
13
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Photograph:karin☆
This sushi restaurant is a 4-minute walk from JR Shibuya Station. Designed by a Canadian designer, the interior has a bright and modern feel.
The drink menu is extensive, so it is recommended not only for meals but also for a Quick Drink.
Photograph:ろん2941
The photo shows the restaurant’s signature item, Aburishasu. It is a new style of sushi that combines aburi sushi (seared sushi) with delicious sauces that pair well with sushi.
With fragrant seared toppings and rich sauces, it offers a different kind of good taste from classic sushi.
Photograph:おもちちゃん♡
At lunch, you can also enjoy menu items like set meals and Rice bowls. The photo shows the "Zeitaku Kaisen Chirashi Rice bowl". The colorful toppings look great and really whet the appetite.
It also gets good reviews for its solid selection of side dishes such as salad, making for a satisfying meal.
I liked the miso soup that came with lunch, which was made with dashi from fish cuttings and had a refined flavor. I also ordered a few à la carte dishes like Kara-age and tempura, and I thought the half portions made them easy to order.
Source:https://tabelog.com/en/tokyo/A1303/A130301/13199924/dtlrvwlst/B513038312/
ニャン二郎
The sushi selection is wide, and they had kinmedai (golden eye snapper), which you do not usually see as sushi, along with creative sushi that really caught my eye. I especially liked the kinmedai and sujiko (salmon roe) sushi roll, which was very tasty. Besides the sushi, I also ordered a croquette for 1000円, and I was very Manzoku with both its photo-worthy look like in the first picture and its great taste.
Source:ニャン二郎's review
851
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Photograph:ピンクロデオ
This sushi restaurant is a 5-minute walk from the Shin-Minami Exit of JR Shibuya Station. Inside, there is only counter seating, giving it a hidden away feel that is perfect when you want to take your time and enjoy sushi.
The menu is Omakase only, and each guest is required to order one drink.
Photograph:おいしい時間40s
The restaurant’s signature menu item is sushi made with unusual fish shipped directly from production regions all over Japan.
Many reviews say that fish they had never seen or even heard of was turned into very tasty sushi.
Photograph:りんりーぬ
Each sushi topping at this restaurant is prepared with a different method. The decorative knife work in particular is excellent, giving it a very smooth texture.
The toppings with decorative cuts also look bright and beautiful, so they are a treat for the eyes as well.
ムズーリ
・Hanaoka Special course
This sushi restaurant knows fish inside out and serves skillfully prepared rare fish you may be hearing about for the first time. The chef is said to be from Nagano and also keeps the conversation fun, so we enjoyed a Japanese sake pairing centered on Japanese sake from Nagano and Yamanashi. Since my parents are from Niigata, I was also happy to see yugao (bottle gourd), which I often ate when I was little.
Source:ムズーリ's review
おいしい時間40s
The squid, scored with precise decorative knife work, balances a sticky sweetness with a clean bite, while the white fish impresses with the deep umami that comes from aging. The ankimo (monkfish liver) handed directly to you reaches its peak rich depth and smooth texture as it warms with body heat. The way it softly melts in your mouth is pure bliss.
Source:おいしい時間40s's review
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Photograph:uranom
This popular sushi restaurant has also been selected for “The Tabelog Award.” In addition to Aoyama, it also has restaurants in Ginza and other areas.
The interior has a calm atmosphere with the warmth of wood. It is located a 10-minute walk from Tokyo Metro Gaienmae Station.
Photograph:601-460
At this restaurant, you can enjoy Edomae-zushi (Tokyo-style sushi) made with Special toppings sourced from all over Japan. For the shari (sushi rice), they use hibernated Hitomebore rice grown with organic farming methods.
The grains are firm and full of flavor, and they pair perfectly with toppings that have rich umami.
Photograph:ちばっちょ80917
The photo shows the signature menu item, "Umi Senyo Caviar." It is Domestic caviar cured with delicate techniques unique to Japan.
It has the full package of a smooth texture on the tongue, rich depth, and deep umami, and they say that once you put it on brown rice, it is so good you will not be able to stop eating.
Clair de Tokyo
The shiitake (shiitake mushroom) served first looked simple, but once I took a bite, it had a surprisingly deep and wholesome flavor. The fish that day came mainly from Nagasaki, with hiramasa (yellowtail amberjack) from the Goto Islands and nodoguro (blackthroat seaperch) offering refined umami, while the sanma (Pacific saury) in early September also had that seasonal deliciousness. I was also grateful for the thoughtful care shown with the kuruma ebi (Japanese tiger prawn).
Source:Clair de Tokyo's review
taniken.05.31
I was blown away by the delicious caviar, the restaurant's specialty. After enjoying four carefully crafted and tasty small plates, the long awaited sushi makes its appearance. With a delicate touch you would never expect from the large framed chef, he forms each piece so gently that the shari (sushi rice) softly melts away in your mouth, letting you enjoy the real appeal of Edomae-zushi (traditional Tokyo-style sushi), where fresh neta (sushi toppings) are given an extra touch of skill.
Source:taniken.05.31's review
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Photograph:ayayayaya...
Iki na Sushi-dokoro Abe Aoyama Ten, about a 5-minute walk from Omotesando Station, is a popular restaurant where you can enjoy authentic sushi in a casual setting. It has several restaurant locations around Tokyo, including Roppongi and Hiroo.
Along with the quality of the sushi, another draw is that you can enjoy it in a refined atmosphere, with features such as large scale ikebana (Japanese flower arrangements) that bring out the feeling of the season.
Photograph:09230b
At lunch, the set menus that come with kobachi (small side dishes) and soup are popular. It's nice that you can enjoy many kinds of sushi, from nigiri sushi to gunkan (battleship-style sushi) and maki sushi.
You can also choose the "Lunch OMAKASE Nigiri Course" if you want to enjoy your meal at a relaxed pace.
Photograph:Chiico♡
In addition to counter seating, the restaurant also has table seating as well as Semi-private rooms and Private rooms. At the counter, you can watch the chefs make sushi right in front of you.
If you want to enjoy a meal with family or friends in a more private setting, booking a Private room is recommended.
Jordan_01
The course offered a well-balanced lineup centered on sushi made with fresh neta (toppings), along with Appetizers that made the most of seasonal ingredients, grilled dishes, and chawanmushi (savory egg custard). The chutoro (medium fatty tuna) and uni (sea urchin) nigiri in particular were outstanding, with a melt-in-your-mouth texture and rich flavor. You could feel the careful work of the chef, and each beautifully presented dish left us Manzoku. They also suggested sake pairings, which matched the food perfectly.
Source:Jordan_01's review
yocchi70
Every piece of neta (sushi topping) was extremely fresh: the maguro (tuna) had an elegant fatty sweetness, while the shiromi (white fish) had a clear, almost translucent beauty and delicate umami. The shari (sushi rice) carried a faint aroma of akazu (red vinegar), and its just-right firmness brought great balance with the toppings. Enjoying this luxurious lunch in a calm setting while watching the chef’s careful work right in front of you gave a sense of Manzoku that felt well beyond the price.
Source:yocchi70's review
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Photograph:HAYATO Y
Tsukiji Jogai Shijo (Tsukiji Outer Market), about a 5-minute walk from Tokyo Metro Tsukiji Station, is an area packed with all kinds of Japanese specialty food shops. The sushi restaurant located there is Tsukiji Aozora Sandaime Honten.
The table seating inside the restaurant is arranged as either Semi-private room or fully private room.
Photograph:kurea
At this restaurant, you can enjoy authentic Edomae-zushi (Tokyo-style sushi) made with carefully selected toppings sourced from Toyosu Shijo (Toyosu Market).
A popular menu item is the "Omakase 11 Piece." After enjoying 10 pieces of the restaurant's Omakase sushi, you can choose 1 more piece with your favorite topping, so it offers a high level of Manzoku.
Photograph:hiroki_0929
For the standard tuna selection, they always keep at least four kinds on hand, including wild maguro (tuna) sourced from Fujita Suisan.
The Special selected maguro is known for its rich aroma and clean finish, and you can enjoy a melt-in-your-mouth texture.
まーーきのっ！！
When you sit at the counter, the taisho (head sushi chef) carefully serves each piece one by one, and the fresh neta (sushi toppings) brought in that day keep coming out one after another, which really lifts the mood. The squid and lean tuna had a rich umami flavor, while the chutoro and otoro seemed to melt the moment they hit your mouth, making it a truly blissful moment.
Source:まーーきのっ！！'s review
FlavorNomad
Every piece of sushi prepared by the chef across the counter looks beautiful, and one bite brings out the full rich flavor of the ingredients. Along with tuna and shiromi (white fish), there is a wide variety that includes shellfish and seasonal fish, and the market-fresh quality really stands out. The honmaguro (Pacific bluefin tuna) is especially high quality from akami (lean meat) to otoro (fatty tuna), with outstanding sweetness and umami in the fat.
Source:FlavorNomad's review
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Photograph:Termine
This is a branch of a sushi restaurant chain with multiple restaurant locations across Tokyo, including Shinjuku and Odaiba. You can enjoy Edomae-zushi (Edo-style sushi) made with traditional techniques such as yubiki (light blanching) and aburi (searing).
It is also conveniently located just a 1-minute walk from Tokyo Metro Akasaka-mitsuke Station.
Photograph:与沢社長
All of the maguro (tuna) served at this restaurant is tennen no honmaguro (wild Pacific bluefin tuna). It is said to have rich fat, deep flavor, and an amazingly smooth texture.
From sashimi to sushi to Rice bowls, many reviews said you can enjoy great tuna no matter how it is served!
Photograph:もりもり_グルメ
The "Omakase course" is also recommended, letting you enjoy a wide range of sushi. Small dishes and sashimi made with seasonal ingredients also let you taste the natural goodness of the ingredients.
Since you can place a mobile order from your own smartphone, you can enjoy sushi in a casual way.
うぃずぐるめ
For lunch, I ordered the "Senbatsu Jo Nigiri Set." It came with 11 pieces of luxurious sushi, including chutoro (medium fatty tuna), uni (sea urchin), and ikura (salmon roe)! On top of that, it included hand-rolled sushi, salad, and a bowl of soup, making it a meal that looked great and tasted great, too, leaving me fully Manzoku. Every topping was fresh, and the balance with the shari (sushi rice) was just right, so it is perfect when you want to enjoy authentic sushi without spending too much time. If you are looking for a sushi lunch in Akasaka, this is definitely an option to keep on your list!
Source:うぃずぐるめ's review
グルメ研究室
Today, I ordered the JPY5000 course! The appetizers were a very Manzoku assortment of luxurious items, including awabi (abalone) and madai (Sea Bream)! Each piece of sushi also featured carefully selected toppings, and the anago (conger eel) in particular was the softest I’ve ever had and really shocked me! lol
Source:グルメ研究室's review
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