Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Shunji
(鮨しゅんじ)The Tabelog Award 2026 Silver winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Toshiharu Hashiba - Exploring Edomae Sushi with Innate Talent
Food
"Exquisite and Beautiful Hand Rolls: The Specialty 'Uni Maki' That Amazes Guests"
Drink
"Pairing Sushi with Burgundy Wine Suggested by a Female Innkeeper and Sommelier"
Review
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Review 213 postsFollowers 575 peopleSushi Shunji is run by Shunji, the top disciple of Saito from the legendary Sushi Saito, a...View details
Visited on February, 2026
2 times
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Review 71 postsFollowers 76 peopleI visited the renowned Sushi Shunji in Roppongi. What stood out to me first was the impres...View details
Visited on February, 2026
1 time
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LUKE JURINA
Kanagawa
Review 227 postsFollowers 815 peopleFresh and Exciting Ingredients!
It was a long-awaited dinner gathering at Sushi Shunji. *Vinegared Rice We were served f...View details
Visited on January, 2026
1 time
Restaurant information
Details
| Restaurant name |
Sushi Shunji
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Silver winner
The Tabelog Award 2026 Silver winner
The Tabelog Award 2025 Bronze winner
The Tabelog Award 2025 Bronze winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025 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Bronze受賞店
The Tabelog Award 2025 Bronze 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 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
070-9225-2996 |
| Reservation availability |
Reservation only
Reservations by phone are accepted between 12 PM and 3 PM on business days. |
| Address |
東京都港区元麻布3-6-34 カーム元麻布 1F |
| Transportation |
10 minutes walk from Roppongi Station on the Tokyo Metro Hibiya Line 665 meters from Azabu Juban. |
| Business hours |
|
| Average price |
JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999JPY 50,000 - JPY 59,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money accepted （QUICPay） QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT5010401157516 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
Service charge 10% Original text サービス料10% This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Number of seats |
10 seats （ 10 counter seats） |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable Coin parking available nearby |
| Space/facilities |
Counter seating |
Menu
| Drink |
Sake (Nihonshu), Shochu (Japanese spirits), Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
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|---|---|
| Dress code |
Please refrain from wearing perfumes or similar scents, as they may interfere with the aromas of our dishes and beverages. |
| Website |
Our environmental and social efforts
Reducing food waste
We want to honor the life of fish by using every part of it. This inspired our "Shunji Oden." We carefully blend parts of the fish that are not used for sushi, along with trimmings, and serve them in a seasonal vegetable oden style. We aim to minimize waste and make delicious use of our ingredients. As a sushi restaurant, we will continue to build on these small efforts.
Our sustainability efforts
Through our visits to local fishermen, we have learned that the ocean is definitely starting to change. We realized that if things continue this way, we won't be able to pass on sushi to future generations. Therefore, we chose a path to live in harmony with the sea as a sushi restaurant. As a first step, we include a fee of JPY 500 called "Ocean Blessing Fee" in all our course prices, which goes towards ocean conservation activities. The restaurant covers this cost, so there is no additional charge for you.
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
ChefToshiharu Hashiba - Exploring Edomae Sushi with Innate Talent
Born in 1986 on Kozu Island, I graduated at the top of my class from Hattori Nutrition School. In 2005, while still a student, I met Koji Saito, who later opened "Sushi Saito," while working part-time at a sushi restaurant in Ginza, and became his apprentice. After graduating, I honed my skills under Saito's guidance and in 2015 was entrusted with a private room as the second-in-command at "Sushi Saito." In 2020, I became independent and opened "Sushi Shunji" within the same establishment. In 2023, I opened a restaurant in Motoazabu, pursuing my ideal culinary vision.
Food "Exquisite and Beautiful Hand Rolls: The Specialty 'Uni Maki' That Amazes Guests"
The commitment to high-quality ingredients and freshness is unparalleled. To allow guests to enjoy the unique aroma and sweetness that only freshly caught fish can offer, we directly airlift seafood caught that morning from fishermen we meet across the country. The specialty "uni maki," lavishly topped with sea urchin to the point where guests exclaim in delight, is made exclusively with the finest red sea urchin and is available for a limited time. It bursts with a refreshing sweetness and rich umami. The moist seaweed harmonizes with the sea urchin and vinegared rice, smoothly and aromatically spreading throughout the mouth.
Drink"Pairing Sushi with Burgundy Wine Suggested by a Female Innkeeper and Sommelier"
The sake that pairs with the various delicious dishes is selected to complement the lingering taste of sushi and enhance the "deliciousness." Among them, the red wine from Burgundy is particularly recommended. Ayako, the proprietress who holds a sommelier qualification, says, "It's often thought that red wine and fish don't pair well, but if the ingredients are good, a synergistic effect occurs. In particular, red wine goes very well with sushi that uses soy sauce or red vinegar. I want to offer a diverse range of enjoyment, from sake to wine."
Gratitude for the ingredients expressed in beautiful sushi. Creating a new era of Edomae sushi that weaves tradition and innovation at "Toshiharu Hashiba" theater.
The owner, Toshiharu Hashiba, honed his skills at the renowned sushi restaurant "Sushi Saito," where his talent was recognized. He believes that "fresh ingredients have energy, and I want to deliver t...heir brilliance in that moment." To achieve this, he constantly communicates with producers and fishermen from all over the country, engaging deeply with the ingredients and infusing the sushi with their essence. With the belief that "tradition continues through innovation," he aims for the pinnacle of modern Edomae sushi by incorporating fresh ideas that highlight the ingredients.