Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Akira
(すし 良月)The Tabelog Award 2025 Silver winner
Selected for Tabelog 寿司 TOKYO "Hyakumeiten" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Monday、Sunday
Specialities
Chef
Kazunori Maeiwa: Continuously Refining Sensibility for Gastronomy
Food
Exploring Unique Red Rice by Utilizing Hometown Traditional Culture
Food
"Enhancing Sushi Enjoyment by 120% with the 'Temperature' Gimmick"
Review
-
田原寿彦
Tokyo
Review 1,015resultsFollowers 93peopleA shop that opened after Shinpaku moved Sushi Akira Expressing Akira in words Something...View details
2020/01 visited
1 time
-
エンリケ（小川えり）Aichi
Review 1,021resultsFollowers 19,447peopleBoth the appetizers and sushi rolls ...
"Sushi Ryotsuki", which opened in 2019, is now difficult to make a reservation, but when I...View details
2020/06 visited
1 time
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Yoshi_.Tokyo
Review 93resultsFollowers 17peopleI've been visiting since it first opened. This is one of the best Tokyo Sushi. The chef ...View details
2020/06 visited
1 time
Restaurant information
Details
| Restaurant name |
Sushi Akira（Sushi Akira）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
Selected for Tabelog 寿司 TOKYO "Hyakumeiten" 2025
Selected for Tabelog 寿司 TOKYO "Hyakumeiten" 2025
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
百名店 選出歴
寿司 百名店 2025 選出店
食べログ 寿司 TOKYO 百名店 2025 選出店
寿司 百名店 2022 選出店
食べログ 寿司 TOKYO 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
050-3390-0121 |
| Reservation availability |
Reservations available
ご予約は予約専用サイトからも承っております。 |
| Address |
東京都渋谷区恵比寿2-37-8 グランデュオ広尾 1F |
| Transportation |
10-12 minute walk from Hiroo Station, Ebisu Station, and Shirokane Takanawa Station 731 meters from Hiro o. |
| Opening hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT4011001155191 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking Smoking is not permitted outside the store |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Counter seating,Free Wi-Fi available |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available,Particular about Sake (Nihonshu),Particular about Shochu (Japanese spirits),Particular about wine,Particular about cocktails |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Family friendly |Solo dining friendly This occasion is recommended by many people. |
|---|---|
| Family friendly |
Children welcome,Strollers welcome
We will accommodate your request on a private basis. |
| The opening day |
2019.11.4 |
| Remarks |
◾️Phone calls are best accepted from 3pm to 5pm. ■If you have a wide range of allergies, we may decline your reservation. Thank you for your understanding. ■If you are late or leave early, we may not be able to serve you part of the course, so please come with plenty of time. ■We ask that you refrain from wearing perfume or cologne, as we want you to enjoy the aroma of the food to the fullest. ■Smoking is prohibited inside the restaurant, including the entrance. ■Please note that if you do not arrive 30 minutes after the appointed time on the day, your reservation will be canceled. ■At the time of reservation, we ask you about any foods you cannot eat. We ask you to make a reservation in advance, not on the day, as we may not be able to accommodate you if we ask you on the day, or additional charges may apply. |
Our environmental and social efforts
フードロスの削減
寿司としては提供できない、炊飯時の窯底の米を活用したデザートを、元フレンチシェフのスタッフが考案。米をミルクで炊くフランスのデザート「リオレ」をヒントに、残ったご飯を活用。そこにアングレーズソースを合わせ、アイスクリームに仕上げている。米本来のやさしい甘みと香り、ねっとりとした濃厚な口溶けが堪らない、寿司店ならではのオリジナリティ溢れるデザートとして好評だ。
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
Rankings in nearby areas
閉じる
ChefKazunori Maeiwa: Continuously Refining Sensibility for Gastronomy
Born in Wakayama Prefecture in 1991. After graduating from Tsuji Culinary Institute, he was mentored by Keiji Nakazawa of "Sushi Takumi" and joined a group restaurant. After about seven years of training, he served as the second in command at "Sushi Takumi Masa" in Nishiazabu. After becoming independent, he opened "Sushi Ryogetsu" in November 2019, which quickly became a popular restaurant that is difficult to reserve. Mr. Maeiwa, who had a strong curiosity about food since childhood, would buy and eat sea urchin with his allowance. He still enjoys exploring different cuisines and spends his holidays visiting gourmet spots across the country.
Food Exploring Unique Red Rice by Utilizing Hometown Traditional Culture
During the research of unique sushi rice by the Maeyama family, they encountered the ginjo red vinegar from the Wakayama brewery "Kokonoe Saika." The red vinegar, made from aged sake lees produced through their own brewing process using rice as the main ingredient, is characterized by its deep richness and gentle acidity. They enhance the flavor of the sushi vinegar by adding a rich soy sauce made using traditional methods and a hint of Tosa sea salt. Additionally, by soaking the rice thoroughly and extracting the umami and sweetness of the cooked rice, they achieve a perfect balance with their carefully crafted sushi vinegar.
Food "Enhancing Sushi Enjoyment by 120% with the 'Temperature' Gimmick"
In the omakase course that features appetizers in the first half and sushi in the second half, steamed sushi was created to provide a contrast between cold and warm ingredients. Utilizing seasonal ingredients such as nodoguro (blackthroat seaperch), crab, abalone, and shirako (cod milt), the sushi is steamed hot in a bamboo steamer, offering a delightful experience. Additionally, the restaurant is equipped with a rare heat lamp, ensuring meticulous temperature control for plating warm dishes and gently warming ingredients like toro (fatty tuna) and kinmedai (golden eye snapper) to body temperature.
Experience the Next Generation of Edomae Sushi with Creative Techniques and Attention to Detail!
Led by young chef Kazunori Maeiwa, who continues the legacy of sushi masters, our restaurant offers sushi made with carefully selected fish from across the country, paired with red vinegar rice from W
...akayama. Our innovative sushi philosophy shines through in dishes like 'steamed sushi' that elevate traditional techniques.