Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Meino
(鮨 めい乃)The Tabelog Award 2026 Silver winner
Selected for Tabelog Sushi TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Kōgomei: A Unique Journey of Apprenticeship Spanning Ten Years
Food
A Light Course Woven with Edo-Style Techniques and Playfulness
Drink
"The General Continues to Explore the Pleasant Marriage of Sushi and Wine"
Review
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ミトミえもん
Tokyo
Review 7,785 postsFollowers 13,289 peopleEmbracing Tradition, Quietly Crossin...
<Mitomi Emon is also on Instagram! "@mitomi_emon"> Sushi Meino continues to receive high p...View details
Visited on February, 2026
5 times
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Review 1,628 postsFollowers 2,062 peopleA truly outstanding sushi restaurant...
I visited Sushi Meino in Azabu-Juban for the first time in about three months. The weather...View details
Visited on February, 2026
4 times
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Review 324 postsFollowers 180 peopleLast Sushi of 2025
Sushi Meino, Azabu-Juban On this day, I wrapped up the year-end work with a perfect finale...View details
Visited on December, 2025
6 times
Restaurant information
Details
| Restaurant name |
Sushi Meino
|
|---|---|
| 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
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Silver受賞店
The Tabelog Award 2025 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 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-6455-4130 |
| Reservation availability |
Reservation only
We kindly ask that you refrain from visiting our restaurant wearing excessive perfume or similar fragrances. |
| Address |
東京都港区麻布十番1-6-1 THE V-CITY 麻布十番 PLACE 6F |
| Transportation |
1 minute walk from Azabu-Juban Station on the Toei Oedo Line and Tokyo Metro Namboku Line 165 meters from Azabu Juban. |
| Business hours |
|
| Average price |
JPY 50,000 - JPY 59,999 |
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 seats |
|---|---|
| Private rooms |
Available |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Counter seating |
Menu
| Drink |
Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Service |
Sommelier available |
| The opening day |
2023.11.20 |
| Remarks |
https://www.mbs.jp/jounetsu/2024/01_07.shtml |
Our environmental and social efforts
Reducing food waste
At Sushi Meino, we source fresh fish from fishermen across the country and share ingredients with other restaurants. We also want our staff to appreciate the quality of the fish we serve, so we use a lot of our leftovers for staff meals. Many of our staff members are women or trainees from overseas, and cooking and enjoying fish daily is part of their culinary training, helping them refine their palates. You can see our staff meal activities on Instagram (@meinomakanai).
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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閉じる
ChefKōgomei: A Unique Journey of Apprenticeship Spanning Ten Years
Born in Tokushima in 1989 and raised in Fukuoka. After graduating from Sophia University, I enrolled in the Tokyo Sushi Academy. After graduation, I honed my skills at "Sushi Takumi," "Nishiazabu Taku," and "Sushi Arai," while also obtaining my sommelier certification. In 2018, I spent a year in France training at famous restaurants and wineries. After returning to Japan, I worked as the second chef at "Sushi Arai" for three years before opening "Sushi Meino" in 2023. In 2024, I received the "Special Award" at THE BEST CHEF AWARDS.
Food A Light Course Woven with Edo-Style Techniques and Playfulness
The first half of the meal features 5 to 7 appetizers, including herb-infused fresh spring rolls and the specialty fried small fish, which incorporates a lot of vegetables. The sushi begins with fresh, texturally pleasing white fish, followed by the mid-course featuring fragrant tuna selected by "Yama Sachi," served with red meat and rice balls. The final dish, a baked egg referred to as "Seasonal Egg," is crafted to resemble a financier and is wrapped in sherry-soaked and cherry leaves, achieving a level of satisfaction that makes it feel like a dessert.
Drink"The General Continues to Explore the Pleasant Marriage of Sushi and Wine"
After obtaining her sommelier certification, Ms. Kōgo studied wine production under producers in Burgundy and Jura during her time in France. She explains, "In spring, we prefer refreshing wines, while in winter, we enjoy richer ones; the seasonal pairing of wine and fish naturally complements each other." Her cellar is stocked with 700 bottles of wine and 15 varieties of sake, which she selects based on the dishes and personal preferences. Not only are the snacks exceptional, but the way she pairs them with sushi is also outstanding, offering a unique pairing experience that only a sushi chef and sommelier like her can provide.
Crafted with masterful techniques and extraordinary sensibility, enjoy a comforting sushi experience.
In recent years, the number of female sushi chefs has been gradually increasing, and at the forefront is Chef Yukigo Matoi of "Sushi Meino." Having served as the second chef at "Sushi Arai" and traine...d in France, her sushi is both authentic and highly creative.
With high-quality, fresh ingredients sourced from across the country, paired with rice made from heirloom varieties that enhance the aroma and flavor, every dish is a delight. The wine selection, chosen by the chef who is also a sommelier, complements the sushi perfectly.
This is a soothing sushi restaurant that fills you with kindness and culinary happiness.