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 2026 Silver winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Tuesday, Wednesday
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
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Yuta_0911
Tokyo
Review 1,909 postsFollowers 4,171 peopleFlawlessly crafted sushi
■ Access 8-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line ■ Number o...View details
Visited on March, 2026
1 time
-
Review 1,222 postsFollowers 5,581 peopleTop Choice Among Young Talent
This was my first visit to Sushi Akira this year. I had a somewhat negative impression of...View details
Visited on February, 2026
3 times
-
ta!Tokyo
Review 1,485 postsFollowers 3,194 peopleNigiri at a Hidden Gem in Hiroo, Per...
Nestled in a quiet residential area of Hiroo, this restaurant showcases the meticulous cra...View details
Visited on February, 2026
1 time
Restaurant information
Details
| Restaurant name |
Sushi Akira
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
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 Sushi TOKYO "Tabelog 100" 2025
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2022
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2022
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2021
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Silver受賞店
The Tabelog Award 2026 Silver 受賞店
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
- Reservations can also be made through our dedicated reservation website. |
| 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 730 meters from Hiro o. |
| Business hours |
|
| Average price |
JPY 40,000 - JPY 49,999 JPY 40,000 - JPY 49,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 40,000 - JPY 49,999
|
| 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 |
◾️ Our phone reception is most accessible from 3 PM to 5 PM. |
Our environmental and social efforts
Reducing food waste
Our dessert, which cannot be served as sushi, is created by a former French chef using rice from the bottom of the pot during cooking. Inspired by the French dessert "Riz au Lait," we utilize leftover rice cooked in milk. We combine this with anglaise sauce and finish it as ice cream. This dessert, unique to our sushi restaurant, is well-received for its gentle sweetness, fragrant aroma, and rich, creamy texture.
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.
Leading the next generation of Edomae sushi with rich creativity and meticulous craftsmanship.
This sushi restaurant was opened in 2019 by the young chef Kazunori Maeiwa, who carries on the legacy of "Sushi Takumi." With carefully selected fish from across the country and rice seasoned with red... vinegar and rice vinegar from his hometown of Wakayama, he creates sushi that is rich in tradition and curiosity, quickly captivating food enthusiasts. His unique sushi philosophy is evident in the way he elevates the nuances learned during his training into a form of "steamed sushi," showcasing a variety of temperatures. He is regarded as a leading figure in the next generation of sushi artisans.