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Best Sushi Reservation Services in Japan — Honest Local Comparison

For as long as people have traveled to Japan in search of extraordinary meals, one question has never stopped appearing:

What is the best sushi restaurant in the world?

The deeper you go, the more you realize there is no simple answer.
Guidebooks, lists, ratings, and trends all try to rank sushi as if it were a single ladder.
But sushi as a craft has evolved far beyond that. The truth is not that one restaurant is objectively superior. It is that different chefs excel in different dimensions of the craft.

Our work at TokyoTableTrip and TableEX has always centered on this idea.
Rather than searching for one champion, we focus on why certain restaurants demonstrate exceptional mastery within specific, clearly defined categories: silver skinned fish, otsumami, nigiri structure, hospitality, classic Edomae technique, or the clarity of a rising young chef’s vision.

This guide presents those conclusions.

It is not based on nostalgia or the number of meals we have eaten, but on technique, sourcing philosophy, shari design, temperature control, and the internal logic of each counter’s course. We speak with chefs, fish brokers, suppliers, long time regulars, and people who treat sushi not as entertainment but as a discipline.

Our evaluation criteria is rather simple.

We look at five attributes:

1. Taste & balance
At the end of the day, taste comes first. We want to taste the freshness of the ingredients or the skills to draw the taste out of raw material that has been carefully sourced at peak quality. The taste of neta and shari should be in perfect harmony.

2. Texture & shari forming
The texture of the rice is very important. Nothing is more off putting than overcooked rice. It has to be on point. Shari forming is equally important. A good piece should not fall apart before hitting your tongue and should disintegrate when it is in your mouth. Knife work also plays an important role as it affects texture. The size and thickness of the cut must be right.

3. Temperature of both tane & shari
Even the best ingredients fail if served at the wrong temperature. Each tane has its own optimum temperature, and the shari must be kept in the right range as well. Tuna straight from the fridge or lukewarm white fish will ruin the balance.

4. Service & attitude
Bad service and attitude might be tolerated if the food is truly outstanding, but in reality this rarely happens. Professionalism matters. Clean hands, clean uniforms, clean dishes, the way the chef moves behind the counter and takes care of the guests all shape the experience.

5. Clientele
The other guests are part of the atmosphere. A counter full of sincere food lovers feels very different from a room dominated by loud influencers chasing photos.

These five principles form the foundation of this guide and of the TableEX Best of Sushi Awards.

Sushi cannot be reduced to a single ladder.

Sugita’s mastery of hikarimono is not comparable to Amamoto’s command of otsumami,
nor to the shari centric clarity of Sushi Tanaka,
the warmth of Sushitake’s hospitality,
or the disciplined classicism of counters like Shimbashi Shimizu.

Evaluating each restaurant within its rightful domain reveals truths that rankings obscure.

Think of this not as a list, but as a cartography of modern sushi.

Each category identifies a restaurant that embodies the peak expression of a specific skill set
precision of curing, depth of sourcing, integrity of tradition, or the imagination of a young chef carving out a new path.

Our role is not to crown a single winner.
It is to articulate why a particular restaurant excels in its category, and how its philosophy, technique, and structural choices support that claim.

The following sections present the restaurants that define excellence in 2025
each crowned Best for reasons that will be clear once their craft is understood.

In Edomae sushi, hikarimono (silver-skinned fish) is the category where a chef’s technique is most ruthlessly exposed.
Salt treatment, vinegar curing, moisture control, cutting, and serving temperature.
If any one of these five elements is off, the flavor collapses. There is no room for tricks.

This is why people simply say:
if you want to understand hikarimono, go to Sugita.

The reason has nothing to do with flashiness—it is the extraordinary consistency from preparation to service.

Salt application tightens the flesh to the same ideal degree every time.
The amount of salt, the contact time, and the way it penetrates the fish remain remarkably stable.

Vinegar curing is never weak or aggressive. The acidity does not spike, and both aroma and umami rise naturally rather than shouting.

Moisture is controlled with precision so that water is not drawn out more than necessary.
Fat and flavor remain inside the flesh, spreading evenly across the palate.

Cutting is calm and consistent. Sugita reads the muscle grain, adjusts thickness, and creates slices that settle cleanly onto the shari.

Finally, serving temperature—which is especially difficult in hikarimono—is always exact.
The fish is presented at a point where the fat has not hardened, allowing it to meld naturally with the shari in a seamless bite.

Because every step is executed without failure, Sugita has become the modern reference point for hikarimono—the quiet standard against which other chefs’ work is measured.

2. Best Nigiri – Sushi Tanaka (Sapporo)

Sushi Tanaka is widely regarded as the place in Sapporo where you can experience the purest form of nigiri focused sushi.

The reason is straightforward:
the entire structure of the restaurant is optimized to maximize the quality of the nigiri.

Chef Yasunori Tanaka entered the sushi world at sixteen and trained for fifteen years before opening his own shop in 2017.
The location is a quiet area slightly away from the nightlife, and the room is modest but perfectly suited for concentrating on the work in front of you.

Shari is the core of everything.
Tanaka uses a special strain of Koshihikari that is not available on the general market.
He washes it with electrolyzed hydrogen water to draw out the natural sweetness of the rice while stripping away off flavors.

Two vinegars are used with intention:
Yohei from Yokoi Brewery and Fuji Premium from Iio Jozo.
He does not blend them. Each is paired individually with different neta so that the expression of acidity changes clearly piece by piece.

The omakase consists entirely of nigiri, with no otsumami.
This reflects Tanaka’s belief in the continuity and inner rhythm of a nigiri only sequence.

Fish is often purchased directly from Hokkaido fishermen and producers, reducing distribution steps and minimizing loss of quality.
Tuna is sourced from Yamayuki, a relationship he built during his training years, and is served entirely as zuke.
This brings the umami into focus and aligns it with the character of the shari.

Across the fifteen or so pieces, a single Kansai style pressed sushi appears mid course. It quietly resets the palate without breaking the flow.

Cutting, temperature, salinity, and acidity are all controlled with very little fluctuation, and there is no reliance on showy tricks.
It is a structure that relies only on technique and raw material.

If your purpose in Sapporo is to see how far nigiri alone can go and to experience the relationship between neta and shari at high density, Sushi Tanaka should be at the top of your list.

The best otsumami is Nishiazabu Amamoto’s.
His seafood sourcing is top notch. He grills seafood himself over an open flame right in front of your eyes and serves each dish immediately, at exactly the right temperature.

His nigiri is already at a high level, but at this moment it is the otsumami that most clearly expresses the restaurant’s character.
By stripping away unnecessary complexity and avoiding over designed plates, Amamoto follows a very simple rule
good products, in good condition, served at the right timing.

That directness is precisely what captivates guests who fly in from all over the world.

Few young chefs have shifted Tokyo’s sushi landscape as dramatically as Chikayuki Shimazu.
He is the talent who took the almost completely unknown sushi counter Ranmaru and propelled it into becoming one of the most sought after reservations in the city. In 2020 he opened his own restaurant, and since then his rise has only accelerated.

Despite being just 32 years old, Shimazu is already spoken of as operating at the Top tier of Japan’s sushi world.
Each of his pieces has a distinct presence, grounded by shari that is consistently delicious—the true lifeline of great sushi.

His shari is blended from four different vinegars, achieving a flavor that has depth without excessive punch. It leaves an impression, yet remains elegant, and forms the structural core of his nigiri.

Though the restaurant has been open for less than five years, Shimazu has already created clear signatures, the most iconic being his “totomame” hand roll—salmon roe gently boiled, the thin membrane delicately peeled, then soaked in saltwater to produce a rich, almost creamy texture.
It is a specialty that exists nowhere else in Japan, and stands as proof of his creativity and technique.

Balancing tradition and modernity with confidence, Shimazu represents the highest level of Japan’s new generation of sushi talent.
It is difficult to imagine a future where he is not counted among the country’s defining sushi masters.

5. Best No Frills – Shimbashi Tsuruhachi

In a modest building in Shimbashi, the discreet noren of Shimbashi Tsuruhachi marks a counter that embodies pure, unadorned Edomae sushi.

Helmed by Hirokazu Igarashi, a disciple in the same lineage as Kunihiro Shimizu of Shimbashi Shimizu, this six seat counter focuses on orthodox craft rather than show.

Otsumami sets the tone:
abalone steamed and cut thick with firm salinity that draws out savoriness,
kohada in the house style with wasabi and gari for a clean, bright finish,
flounder gently tightened through kombu,
octopus cooked to softness while retaining a pleasant bite.

Nigiri follows with neta cut generously so they overhang the shari.
The shari is warm, driven by rice vinegar with restrained salt, and loosens naturally in the mouth.

Among the highlights:
saba with rich fat and even curing that leaves a clean aftertaste,
larger sized kohada balanced by cutting and acidity,
and uni that, depending on the season, is served in notably generous portions.

There is no showiness here.
Just high precision work and sushi that convinces through completeness.

Sushi Take in Ginza is led by Fumie Takeuchi, one of the most prominent female sushi chefs in Japan today.

She spent eight demanding years training at Shimbashi Shimizu, still one of the most respected classic Edomae counters, before opening Sushi Take in 2014.

Her sushi stays true to that lineage.
The shari is powerful, seasoned with strong red vinegar, with clearly defined grains that release umami as you chew.
It forms the backbone of the restaurant’s identity.

Rather than chasing luxury ingredients, she focuses on classic Edomae building blocks:

kasugo marinated in kombu
kohada and saba with sharp, clean vinegar work
abalone steamed with salt
hamaguri prepared with time honored care

Nothing is flashy, but everything is honest and carefully executed.

When Sushi Take first opened, the room still felt a little unsettled.
Over the years, both the chef’s movements and the atmosphere have settled into a quiet, confident rhythm.
Today it is a place where you can sit at the counter without tension and focus on the food in front of you.

The sushi itself is strong, but what truly defines Sushi Take is the combination of solid technique and a room where guests can breathe.
That is why it is our choice for Best Hospitality.

7. Best Classic Edomae – Taichi and Shimbashi Shimizu

7-1. Sushi Taichi

Sushi Taichi has been quietly serving some of Ginza’s most honest Edomae sushi since opening in 2008.
It has never chased the spotlight or tried to appeal to trendy crowds, yet it enjoys deep trust among serious sushi fans.

Chef Taichi Ishikawa was born into a family of sushi chefs and trained at the venerable Ikkyu before opening his own shop.

His lunch omakase, ten pieces for 5,500 yen, is almost unbelievable in today’s Ginza.
The shari is firm, almost al dente, with a bold red vinegar punch that matches beautifully with his hallmark Hachinohe mackerel, which boasts more than 15 percent fat content.

Classics like kohada with sharp, tangy edges, hamaguri that draws out shellfish sweetness, iwashi where fat and acidity are perfectly balanced, and sayori layered with oboro all show his control of traditional Edomae technique.

In an age where many inexperienced chefs open in Ginza with 30,000 yen omakase menus, Taichi stands as a counter example a craftsman with the skills to charge far more, who chooses instead to keep his work accessible.

7-2. Shimbashi Shimizu

In my dining experience, nobody could prepare such delicious mollusks. Hands down, his abalone is the most delicious and tender.
The hamaguri is excellent, with an amazing dark sauce, tare, and has the right viscosity not too runny, not too thick.
The depth of taste complements the texture of the hamaguri.

His boiled octopus is so soft. Many chefs make the mistake of cooking it so long the outer membrane of the octopus becomes too soggy; I find it is too slimy when the outer membrane loses its texture. A well cooked octopus should be soft throughout.

Nigiri at Shimizu is best described as old school and the taste of Edomae at its best, so I would say that Shimizu is not for everybody.
A strict no photos policy might be a turn off for some people too. Once when I was having lunch, a regular brought in his foreign guests. One of them decided to stand up and walk to the other end for a chit chat with another friend on the other end. That was enough to cause a chill on my spine.

Although Shimizu said nothing, I felt that a dark cloud was already building. I find it amusing to hear from young sushi chefs how much they are terrified of Shimizu. Many find his presence intimidating, but there are many chefs who regard him with deepest respect. For me, his presence gives me peace of mind that it will be another great meal.

8. Best Newcomer 2025 – Sushi Yuki and Sushi Tanaka (Tokyo)

The most important newcomers in 2025 are Sushi Yuki and Sushi Tanaka in Tokyo.
Both are led by young chefs, but what people talk about first is not their age. It is their completeness as craftsmen.

8-1. Sushi Yuki

Sushi Yuki is a restaurant that runs straight through the center of classic Edomae style.

Chef Yuki Hayashinouchi is the only direct apprentice of the late Hachiro Mizutani, the legendary master of Sushi Mizutani, often mentioned alongside Jiro Ono of Sukiyabashi Jiro. Among sushi chefs he is highly respected, and he still embodies the spirit of the traditional sushi artisan, something increasingly rare today.

Three things define Sushi Yuki

the omakase course is built almost entirely around nigiri
the chef can move guests with shari rather than neta
and the shari has a clear, individual character.

Multiple rice vinegars are blended. Acidity is on the stronger side, while saltiness stays gentle.
It has impact yet never makes you thirsty. The flavor changes as it meets the amino acids in the fish, creating a shifting, layered impression.

Tuna is sourced from Yunoka, a broker beloved by younger chefs.
White fish comes largely from a Setouchi fisherman famous for nerve killing technique.
Hayashinouchi quietly works through these high quality ingredients without bragging about them, which gives him the modest dignity of an old style craftsman.
Many younger sushi chefs call him “older brother” for exactly that reason.

If he stays on this path, it is easy to imagine Sushi Yuki becoming, ten years from now, a leading presence in Tokyo the way Harutaka is today.
Considering his heritage from the prestigious Jiro line, the fact that you can still experience his omakase for under thirty thousand yen feels exceptional.
For a Tokyo sushi tour, this is a stop you should build into your itinerary.

8-2. Sushi Tanaka (Tokyo)

Sushi Tanaka in Tokyo is still under the radar for many people, but it is already a very good restaurant, and that is why it belongs here.

Chef Ryu Tanaka trained under Nobu Suetomi, the chef owner behind highly regarded restaurants such as Suzutashiki and Maki Tori Shinkobe, then learned sushi at Sushi Risaki in Shibuya.
Born in 1995, he is the same age as Shimazu, and still counted as young, but his presence and the way he handles guests already feel like a veteran.

He is deeply committed to keeping the restaurant at a price point that many people can realistically visit while still delivering the level of quality people expect from a serious sushi restaurant.
To make that possible, he has set his own salary extremely low.
You can feel both his passion for sushi and a small worry about how long such self sacrifice can realistically continue.

Tuna comes from Okecho, one of the most respected brokers at Toyosu.
Overall, the level of fish is far above what the price suggests, comparable to popular four man yen class sushi counters.

Shari is made with red vinegar and rice vinegar. The rice is cooked deliberately firm to encourage more chewing.
He even cooks the same rice in two different ways and blends them to adjust hardness a detail that would only be attempted by a true fanatic.

Sake is another strong point. The lineup of Juyondai, including rare labels like Ryuugetsu, is among the best in Tokyo sushi restaurants.

The shop has been open less than a year, and the chef is still only around thirty, yet he is already providing a highly mature expression of sushi.
His potential is enormous. It would not be surprising to see his popularity explode in the near future. Watching how he and his restaurant evolve over the long term will be very interesting.

9. Best Value – Sushi Ikki, Rizaki Nishiazabu and Sushidokoro Ishibashi

The Best Value category is shared by three restaurants Ikki, Ishibashi, and Rizaki.
They differ in style and location, but they share one belief that matters

true craftsmanship should not require a fortune to experience.

9-1. Sushi Ikki

Ikki is a new star in Shibuya, opened by Takafumi Kiyonaga, a chef with a background in Japanese cuisine.

His omakase begins with ichiban dashi, then moves through dishes like clam shinjo or grilled sesame tofu that clearly show his training beyond the usual sushi repertoire.
Vegetables, especially in summer, appear more frequently than at a typical counter.

The structure follows the Sushi Sho style, with otsumami and nigiri interwoven.
Shari is built on two red vinegars with rice vinegar, with gentle acidity and a grip that lets it fall apart neatly in the mouth.

Tuna from Yamayuki is handled with thoughtful touches such as pairing akami with Japanese mustard or lightly searing kama toro.
He also brings in fish that were not traditionally used as sushi neta, like mehikari and fuefukidai, with convincing results.

In Shibuya, there is now a clear gap between the tourist friendly counters and the places where local sushi fans quietly gather. Ikki belongs firmly in the latter group and delivers more than its price suggests.

9-2. Rizaki Nishiazabu

Rizaki Nishiazabu is one of Tokyo’s most generous sushi experiences for the price.

The counter is led by Naoki Shiotani, who trained at the main Kikunoi in Kyoto.
His otsumami are closer in spirit to careful Japanese cuisine than to simple sushi snacks, yet they remain within the frame of pre nigiri dishes and never overshadow the main act.

The omakase course is set at around twenty thousand yen, relatively modest for Tokyo today, yet the ingredients easily match well known Ginza counters.
Tuna from Hicho, rare grape shrimp, and black abalone are all part of the rotation.

If you leave the sake selection to the chef, you may find yourself drinking everything from popular Aramasa to rare Juyondai labels like Ryuugetsu, poured with a generosity that makes you forget about cost.

The room is slightly dark, with a relaxed, almost lounge like mood, and Shiotani’s gentle personality keeps tension low.
For people who want to eat very well in central Tokyo without feeling squeezed from every angle, Rizaki is a gift.

9-3. Sushidokoro Ishibashi

Sushidokoro Ishibashi in Fukuoka is run by Tetsuto Ishibashi, one of the strongest young sushi chefs in Kyushu.

He decided to become a chef at sixteen and trained six years at Yoshitomi Sushi, a respected local institution, before opening his own place at twenty four.
At first, some people worried that he was too young to run a counter. Today those doubts are gone.

All fish used at Ishibashi are from Kyushu.
He focuses on local high grade species such as ishidai, hirasuzuki, and shima aji, raising them to a level where they can stand beside famous Tokyo counters through careful work.

Shari blends two red vinegars. The color is deep, but the flavor is gentle.
The rice is cooked to leave a soft, slightly mochi like texture that emphasizes sweetness.

Details such as opening kuruma ebi or placing daikon kombu jime on top of aburi nodoguro show a willingness to step outside rigid tradition while staying anchored in the craft.

In regional cities, more and more high priced sushi shops simply copy the style of famous Tokyo names. Ishibashi is the opposite. It presents a clear answer to the question
“Why eat sushi in Fukuoka?”

At around twenty thousand yen for the omakase, with original ideas, strong execution, and a relaxed atmosphere, there is no good reason to leave this restaurant off your list when visiting the city.

Many readers ask, “So which sushi restaurant is your personal favorite?”
The honest answer is that preference—not ranking—shapes the meaning of “best.”

Shimbashi Shimizu, for example, resonates with me not because it uses rare or extravagant ingredients, but because of Shimizu-san’s ability to elevate simple materials with exceptional technique. It’s a philosophy that values touch, restraint, and quiet mastery. Even the understated room suits the experience.

A former chef once told me something that has stayed with me for years:
“At the highest level, there is no number one. There is only the one that fits you.”

Everyone carries their own list.
Your best sushi counter may be defined by the shari style you love,
the pacing you prefer,
the atmosphere that feels right,
or the chef whose work simply speaks to you.

And that is where this journey truly begins—finding the place that aligns with your taste.

Find Your Best Sushi Counter with Omakase Concierge

As this guide shows, Tokyo’s sushi landscape is extraordinarily diverse.
Different chefs express entirely different philosophies—some rooted in classical Edomae, others defined by shari logic, temperature control, or a more modern reading of neta and technique.

For travelers, the real challenge is not simply “finding a famous restaurant,”
but identifying the counter whose style truly matches your own preferences.

That is where Omakase Concierge by TableEX comes in.

Instead of generic recommendations or automated lists, your request is reviewed by specialists who:

• understand shari profiles, curing techniques, aging, and course composition
• track the strengths and personalities of each counter
• recognize which restaurants suit different diners, budgets, and schedules
• communicate directly with the restaurants in Japanese

If you want to move from reading about these counters to actually discovering the one that fits your taste:

Omakase Concierge by TableEX
https://table-ex.com/omakase-concierge

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LocalTaste
LocalTaste has spent more than 37 years traveling and eating, long before social media existed, visiting over 160 cities across four continents and thousands of restaurants. His meals range from tiny holes in the wall in Asia to all ten Michelin three star restaurants in Paris. A decade was devoted just to chasing the perfect xiao long bao. He is not in the food business and does not write elsewhere. His work appears only on TokyoTableTrip, as a tribute to Leo Saito’s effort to help international visitors discover the depth of Japanese cuisine.

Leo Saito
Founder of the Japanese gourmet platform TokyoTableTrip and the reservation service TableEX.
He has spent more than 15 years exploring Japan’s finest restaurants, with a focus on sushi, tempura, kaiseki, yakiniku, and tonkatsu.
Most recently he launched Omakase Concierge by TableEX, an ambitious service that connects international diners with restaurants selected and booked by real experts rather than algorithms.

The Best Sushi Restaurant in The World

A service for those who want sushi chosen, not searched.

Most reservation platforms chase algorithms, star ratings, and influencer noise.
Useful, yes — but they tend to funnel everyone into the same handful of restaurants,regardless of what you actually want.

Omakase Concierge by TableEX Inside was created to break that pattern.
Instead of relying on data, we rely on something algorithms cannot replicate:
human intuition shaped by years of eating, learning, and listening at counters across Japan.

Our team isn’t made of marketers or analysts.
It’s built on people who have spent decades moving from counter to counter —
from Ginza’s most revered masters to emerging talents in quiet neighborhoods —
not chasing hype, but studying what truly makes sushi unforgettable.

And it’s never the things online platforms track.
It’s the warmth of the shari.
The precision of a single cut.
The quiet tension of a chef who takes every piece seriously.
The flow of the meal, the rhythm of the night.

These are senses that no algorithm understands.
But people do.

We find you "your" seat.

This is not about simply securing a reservation.
It’s about choosing the counter that fits your mood, your taste,and the moment you’re in during your time in Japan.

Maybe you want the calm certainty of a seasoned master.
Or the bold precision of a young chef rewriting Edomae traditions.
Maybe you want the comfort of an English-friendly counter, or the edge of a place where the soy sauce is still made in-house.

Whatever the feeling, we choose based on what you — not the crowd — are looking for.

To keep the experience honest and personal, we follow a simple policy: we select only the counters that reflect real craftsmanship — and avoid those shaped by hype or tourist demand.

What we choose:

-Masters whose craft speaks louder than their fame
-Young chefs redefining Edomae with clarity and discipline
-Counters where shari, neta, and hospitality align in perfect balance
-Restaurants that express regional ingredients in ways that stay with you
-Talents that haven’t hit the algorithm’s radar — yet

What we don’t choose:

-Tourist-first counters built on flash over flavor
-Ego-driven rooms where the personality overshadows the craft
-Famous names that rely on reputation instead of skill
-Overhyped spots that appear on every influencer’s feed

We choose sushi, not hype.

The flow is simple, but the result is deeply personal.

1. You share your date, area, budget, and preferences
 (red vinegar rice, English-speaking chefs, relaxed atmosphere, sake-forward, etc.)

2. A sushi expert reviews them and chooses the right counter

3. We secure the reservation and explain why we selected it

No generic lists.
No automated recommendations.
Every suggestion comes from real experience and real understanding.

Accessible luxury — just ¥3,000 per guest

True sushi knowledge takes years, sometimes decades, to build.
But at this early stage, Omakase Concierge remains accessible:
¥3,000 per guest for guidance informed by hundreds of counters and countless hours of tasting.

A small investment for a result that can change how you dine — forever.

In an increasingly automated world, full of noise and rankings and instant opinions,
Omakase Concierge by TableEX Inside offers something different:

A human touch.
A sense of trust.
And the quiet excitement of discovering a counter that feels like it was waiting for you.

Once you’ve booked sushi this way,
you’ll never want to go back to searching.

Sushi experience, tailored.
Because your perfect counter deserves nothing less.

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    A quiet look at how real guests experienced the service. This service is designed for pairs and small groups, not solo diners.
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      We thought booking great sushi required insider knowledge. In the end it only required someone who actually has it.
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      Couple from the United States
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      We told them we like Harutaka style red vinegar rice, but my partner was new to omakase. They picked a counter that felt serious and still welcoming. It was the perfect introduction.
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      Instead of a long list of options we received one clear recommendation with a short and honest explanation. It felt more like a trusted friend than a booking site.
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      We usually avoid concierge services because of hidden markups. Here the fee was clear and the restaurant price was exactly the same as booking directly.
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Why You’ll Never Book Sushi the Same Way Again — with Omakase Concierge

The Michelin Tokyo 2026 guide is out, and here’s a no-filter take on the starred sushi shops. The long-standing faces still feel like a mixed bag, but when it comes to the fresh one-star and “Selected” picks, the choices make a lot more sense.

For those who’ve taken the time to visit this page, here’s a set of straight-up, no-nonsense reviews from true sushi obsessives — completely free of bias or sugarcoating.

Harutaka
Looks traditional on the surface, but the sushi is razor sharp and modern at heart. Expect it to reign for at least another decade.

Sushi Shin
Once a hidden gem for insiders, now a tourist-heavy destination.

Sukiyabashi Jiro Roppongi
Faithful to Jiro’s spirit, but two stars feels generous. Mostly foreign visitors, almost no locals.

Sushi Kanesaka
The orthodox choice, but the course itself feels repetitive and flat.

Sushi Yuki (New)
A rising leader of Tokyo’s new generation. The lunch nigiri course alone is worth visiting twice a month.

Sushi Miura (New)
A nice pick for those who enjoy tsumami as much as nigiri.

Sushi Oya (New)
Exactly the type of place Michelin tends to adore. Likely to surpass its master Sushi Yoshitake before long.

Takumi Tatsuhiro (New)
Not exactly Michelin material — feels odd they decided to award it now.

Sushi Tanaka (New)
The secret’s out… finally. ><

Sushi Oku
Grounded and reliable, though it’s a shame non-Japanese speakers sometimes get turned away.

Sushi Keita
The true successor to Shimbashi Shimizu, now steering the akazu sushi world.

Hiroo Ishizaka
Focused and precise, his sushi shows skill in every detail — subtle rather than showy.

Sushi Hashimoto
Stable and dependable. Chef’s a good guy, sushi is decent but not remarkable.

Sushi Ichijo
Starting to feel dated.

Edomae Sushi Hanabusa
Never actually met anyone who’s eaten here.

Sushi Matsuura
One of Tokyo’s absolute best. A solid three-star experience, but impossible to book.

Sushi Kojima
Same as Hanabusa — who’s actually going here?

Sushi Ryujiro
Truly excellent sushi. Deserves to be closer to two stars.

Sushi Masashi
Extremely consistent. Drop the price by 5,000 yen and it would be full every day.

Nishiazabu Taku
A relic of the past. Nobody goes anymore.

Sano Sushi
Honest, straightforward sushi. Fair pricing and very high satisfaction.

Sushi-doko Kiraku
Still listed… but why?

Jizo Sushi
The chef is hardcore stoic. Sushi is great, but the pace is painfully slow.

Mitsui
From Harutaka’s lineage. Skilled, promising, and worth keeping an eye on. Hopefully won’t chase steep price hikes.

Hakozakicho Sumito
The 20,000-yen nigiri-only course is deeply satisfying for hardcore sushi fans.

Sushi Takaharu
A fantastic little hidden gem. Lunch value is unreal.

Sushi Kobayashi
A faithful Shimbashi Shimizu-style akazu counter. Sushi is solid, service is atrocious.

Sushi Taichi
A true legend. Nothing but respect. Strictly for real enthusiasts.

Sushi Ichigo
A bit out of the way, but relaxed and delicious. Recommended.

Sushi Kanesho
For Asakusa lunch, this is the spot. Fast, cheap, tasty.

Udatzu Sushi
Dropped from one star. Sushi isn’t bad, but now caters almost entirely to tourists.

Sushi-doko Yamato
The sushi here is more appealing than that of senior Hashimoto.

Sushi Rinda
For those who want sushi with a lively, izakaya-style vibe.

Tomidokoro
Beloved by local hardcore sushi fans, a craftsman’s gem.

Sushi Ikki
Solid and understated. Definitely deserves more attention.

As Tokyo’s sushi scene grows more competitive, diners face a familiar problem:
prices rise, waitlists grow longer, and the gap between hype and actual quality continues to widen.

The truth is that the most rewarding sushi experiences today are often found outside the obvious names —
at counters run by dedicated, under-the-radar chefs whose craftsmanship rivals the greats without the pretense or the price tag.

Omakase Concierge by TableEX Inside was created for travelers who want to discover these places without guesswork.
Instead of sifting through endless lists and contradictory reviews, you share your preferences — date, budget, area, shari style, atmosphere — and a local expert selects the right counter for you.

No algorithms.
No generic recommendations.
Just a seat at a restaurant chosen precisely for you.

<div style="text-align:center; margin-top:18px;"> <a href="https://table-ex.com/omakase-concierge" style="display:inline-block; padding:12px 22px; background:#000; color:#fff; border-radius:6px; text-decoration:none; font-size:15px;">Book with Omakase Concierge</a> </div>

Michelin Tokyo 2026 – Real Talk: Reviews of Tokyo’s Starred Sushi Restaurants

Hello from the TableEX editorial team.

We love sushi so much that we’ve ended up devouring specialist books and even studying how to cut fish properly—although, to be fair, we still don’t own a proper sushi knife yet! (laughs) If you’re choosing where to have sushi during your trip to Japan, be sure to take advantage of TableEX’s up-to-date recommendations.

This time, our theme is sushi.
Out of the countless sushi restaurants, we’re focusing on standout newcomers that have opened recently. Every year, dozens of new sushi shops pop up in Tokyo, but from among them we’ve selected only those with the skill and potential to become future classics—chosen with the discerning eye of true sushi fanatics.

When you spot a place that catches your interest, visit it with the mindset of “buying stock early in a future star.” From this very list, the next Sugita, Amamoto, or Arai could well emerge in five or ten years. The level of sushi in Tokyo continues to rise year after year—and the speed of its evolution never fails to amaze us.

Opened in 2023, Sushi Oya is already making waves in Tokyo’s competitive sushi scene. Chef Yoji Oya trained for nearly a decade at the former three-star Sushi Yoshitake, but his background sets him apart—born in Chicago, raised in Bangkok and Beverly Hills, he brings a worldly touch to Edomae sushi.

The otsumami show serious skill: oyster rice with scallion oil and sesame, grilled pen shell with aonori and bonito flakes, six-hour steamed abalone with liver sauce. For the finale, red shari is mixed into the leftover abalone sauce—a rich and satisfying finish.

He uses two types of shari, pairing each to the flavor of the neta. His marinated tuna comes from Toyosu’s elite supplier Ishiji, and dishes like squid with white birch sap or anago glazed with herbal syrup show creative flair.

Chef Oya is engaging and relaxed, equally skilled with foreign guests and fine knives. Sushi Oya is a rare find—fresh, confident, and quietly original. A standout newcomer in Kagurazaka.

Opened in 2024, Sushi Takaharu is already earning the attention of serious sushi fans in Tokyo. Chef Takaharu Kimeta trained for 11 years at Ginza Kyubey, and it shows. His shari is made with Kohaku red vinegar from Yokoi, and cooked on the firm side—warm, fragrant, and built to support strong neta.

His maguro comes from rising supplier Yunoka and is marinated and seared with finesse, bringing out deep, mature flavors. His techniques for simmering and curing are disciplined and precise, honed through years of top-level training.

One surprise is the seafood fry: Aji in summer, Kaki or Hotate in winter, paired with a rich Américaine-inspired sauce. It’s bold, hot, and comforting—unexpected for a sushi course, but flawlessly executed.

Kimeta once served Obama and Abe at Kyubey. He’s now fluent in English and welcoming to overseas guests. The full omakase is just 18,000 yen. For classic Edomae sushi with serious pedigree, Sushi Takaharu is one of Tokyo’s best new values.

Among Tokyo’s many sushi spots, Sushi Toshizaki stands out for its superb tsumami and remarkable value. Chef Naoki Shiotani trained at the famed Kyoto kaiseki restaurant Kikunoi, and it shows. His appetizers lean toward refined washoku, yet never outshine the nigiri that follows.

At just 20,000 yen, the omakase is one of the best deals in town. The quality of the neta rivals that of top Ginza counters. Tuna comes from elite wholesaler Hicho, with rare finds like Budo ebi（grape shrimp）and Kuroawabi（black abalone）making regular appearances.

Leave the sake to Shiotani and you may be treated to pours of Aramasa or even Juyondai Ryuugetsu—generously served, with no pretense.

With its softly lit counter and Shiotani’s calm presence, Toshizaki offers a quietly impressive sushi experience in the heart of the city. For those seeking serious skill without the stuffy atmosphere, it’s a hidden gem worth knowing.

Sushi Yuki is a place where Edomae sushi is practiced in its most focused, undiluted form. Chef Yuki Hayashinouchi, the sole direct apprentice of the late Hachiro Mizutani of Sushi Mizutani, carries forward a lineage that traces back to one of sushi’s highest peaks. Among Tokyo’s sushi chefs, he’s quietly revered as a true artisan—committed, precise, and deeply traditional.

The omakase here is all about nigiri—no appetizers, no distractions. What makes it exceptional is the shari: a blend of multiple rice vinegars, sharp yet smooth, salty yet balanced. It doesn’t overpower, but it makes each bite linger with depth and clarity.

Hayashinouchi sources his tuna from Yunoka, a rising favorite among new-generation chefs, and his white fish from a Setouchi fisherman known for ikejime expertise. His ingredient choices, like his technique, are thoughtful but unpretentious—refined through experience, not ego.

At under 30,000 yen, the value for this level of craftsmanship is remarkable. For anyone exploring Tokyo’s top sushi counters, Sushi Yuki is a must-visit—especially if you want to taste the legacy of Mizutani, alive and evolving.

Opened in 2023, this sushi counter may be a fresh face on the Tokyo scene, but it’s already turning heads among serious sushi fans. At the helm is Masashi Sano, a chef whose quiet rise began at Tsukiji Aozora Sandaime near Tokyo Station—a spot that went from under the radar to nearly unbookable, purely through the strength of his technique.

His new venture continues that trajectory. The sushi here features a bold, clean kick of red vinegar—an unmistakable nod to the classic Edomae style. If you’ve been to places like Shimbashi Shimizu, Tomidokoro, or Sushi Keita, you’ll feel right at home. Despite being a newcomer, this restaurant holds its own against Tokyo’s most established names.

The centerpiece, unsurprisingly, is the tuna. Sourced from the revered Fujita Shoten, it reflects not just sourcing power, but mutual respect—Fujita sees Sano as one of the key talents carrying sushi into the future. And judging by the silky texture and balanced richness of the tuna served here, they chose wisely.

Bonus: they serve lunch, a rare luxury for sushi of this caliber. With its fresh energy and focus, this place might even appeal to a broader generation than its more traditional counterparts. For fans of red vinegar sushi, it’s already one of Tokyo’s best bets—and only just getting started.

Though it only opened in September 2023, Hakozakicho Sumito has already gained a loyal following among serious sushi enthusiasts. Chef Kiyoto Kurokawa trained at the respected Ginza institution Shintaro, then at Nakajo in Yokohama—renowned for sourcing Japan’s finest tuna. From these mentors, he learned both the precision of Edomae technique and the uncompromising importance of ingredient quality.

His shari is seasoned with rice vinegar and a subtle touch of red vinegar for aroma. The acidity is firm, creating a clean counterpoint to fatty neta. The tuna, sourced from the famed wholesaler Yamayuki, is superb. Standout neta like Kohada (gizzard shad), Akagai (ark shell), and Shako (mantis shrimp) reflect Kurokawa’s refined skill and sensitivity.

Located just five minutes from Suitengumae Station on a quiet street in Hakozakicho, the restaurant feels worlds away from central Tokyo’s bustle. “It’s quieter than I expected,” says Kurokawa, “but it lets people relax and stay longer.” The atmosphere is calm, the clientele discerning, and the experience quietly profound. Hakozakicho Sumito may be new, but it is already a name to remember.

Since the departure of Kurosaki, Shibuya had been missing a true sushi standout—until Sushi Ikki arrived. At the helm is Takafumi Kiyonaga, a chef whose journey from a respected neighborhood sushi counter to the heart of Tokyo mirrors his bold culinary style. A former disciple of Kazuki Kurosaki, Kiyonaga brings with him not only skill, but also a clear sense of identity.

His omakase begins unconventionally: a bowl of fragrant ichiban dashi, followed by small plates that reflect his kaiseki background. Think grilled sesame tofu or handmade fishcakes with clam—each dish highlighting seasonal vegetables in ways that add freshness and rhythm to the meal. The sequence follows the Sushi Sho style, alternating between tsumami and nigiri for a dynamic pace that keeps you engaged throughout.

The shari is a delicate blend of two red vinegars and a touch of rice vinegar, delivering a soft acidity and slightly loose texture that pairs beautifully with each neta. Tuna is sourced from Yamayuki, with kama-toro gently seared to draw out its depth. Unexpected fish like mehikari（greeneye）or fuefukidai（emperor bream）appear with confidence, showing off Kiyonaga’s adventurous eye and sharp palate.

While tourist favorites like Sushi Hajime may draw the crowds, Sushi Ikki is where serious sushi lovers go for precision, value, and character. It’s refined without being stiff, personal without being flashy—a rare balance in the middle of Shibuya.

If you're looking for a sushi experience that respects tradition while embracing originality, Sushi Ikki is the quiet powerhouse you shouldn't miss.

If you're looking for the most luxurious sushi experience in Tokyo, Sushi m is right at the top. Helmed by former NARISAWA head sommelier Yoshinobu Kimura, this unique spot blends the elegance of wine with the depth of sushi in a way few others can.

The menu opens with French-inspired appetizers crafted by a classically trained chef. It feels more like a fine dining experience with sushi accents than a typical sushi bar. Behind the counter is Junya Hashimoto, formerly of Sushi Tsuu, whose shari combines two types of red vinegar, sea salt from Christmas Island, and wasanbon sugar for a bold, wine-friendly flavor.

His hot charcoal-grilled Nodoguro（blackthroat seaperch）hand roll is just one example of the inventive yet refined style here. Sushi and wine pairings are nothing new in Tokyo, but few restaurants achieve the level of true harmony found at Sushi m.

Traditionalists may hesitate, but open-minded diners will find Sushi m both refreshing and essential—a bold new direction for sushi in one of the world's most dynamic food cities.

Still under the radar, Sushi Tanaka is quickly earning a place among Tokyo’s most promising new sushi counters. Chef Ryu Tanaka, born in 1995, trained under Nobu Suetomi before honing his sushi skills at Sushi Risaki. Though young, his calm precision and quiet hospitality reflect the presence of a seasoned pro.

Determined to keep his omakase both refined and accessible, Tanaka has made personal sacrifices to maintain value—including minimizing his own salary. It’s this kind of dedication that defines the experience.

His shari combines red and rice vinegar, with rice cooked slightly al dente to encourage slow, intentional bites. Remarkably, he even applies two cooking methods to the same rice to fine-tune texture—an obsessive touch sushi fans will appreciate.

Despite the reasonable pricing, the neta is high-caliber. Tuna comes from Okecho, one of Toyosu’s top wholesalers, and rare highlights like budo ebi（grape shrimp）and kuroawabi（black abalone）make regular appearances.

The sake list is quietly excellent. Leave it to the chef, and you might be handed a pour of Juyondai Ryuugetsu—with no markup, no fuss.

Sushi Tanaka isn’t flashy, but it’s driven by purpose, technique, and heart. A true hidden gem—for now.

Sushi Kawaguchi, one of TableEX’s standout new discoveries of 2025, has brought a quiet excitement to Nihonbashi, offering diners a rare chance to experience the pure lineage of Sukiyabashi Jiro in a calm, modern setting.

Chef Yudai Kawaguchi belongs to the upper echelon of Japan’s sushi world. Over eleven years at Jiro, he mastered every facet of Edomae technique under some of the most exacting mentors in the craft. In March 2025, after receiving formal recognition from Yoshikazu Ono—Jiro’s son and the restaurant’s famously demanding head chef—Kawaguchi finally opened his own counter, marking the beginning of a new chapter in the Jiro legacy.

Having spent the last four years directly assisting Jiro Ono, Kawaguchi now expresses his master’s philosophy with exceptional clarity. His sushi feels meditative in its precision: each piece purposeful, composed, and deeply rooted in Jiro’s pursuit of perfection. The shari (sushi rice)—made only with Mizkan’s Shiragiku rice vinegar—is boldly vinegared yet beautifully balanced, anchoring a course that flows with absolute rhythm. From the clean flavors of white fish and squid to the progression through Kohada (gizzard shad), Kuruma ebi (Japanese tiger prawn), maguro (tuna), shellfish, makimono, and finally Anago (conger eel) glazed with lustrous tsume, the meal unfolds like a quiet homage to Edomae tradition perfected by Jiro himself.

To experience this level of craftsmanship—executed with such calm focus, and at roughly half the price of the Ginza main store—is a rare privilege for any serious sushi lover visiting Tokyo.

Service is overseen by Holly Kawaguchi, the chef’s British wife, whose poised and attentive hospitality completes the experience. Together, the couple bridge cultures with effortless grace, welcoming guests from around the world while keeping the spirit of Edomae sushi entirely intact.

In an age where innovation often overshadows heritage, Kawaguchi’s unwavering commitment to the fundamentals feels both refreshing and bold. For diners seeking to understand what true Tokyo-style sushi is all about, Sushi Kawaguchi offers the most direct and inspiring path to that answer.

A new Ginza-era disciple has stepped forward—one whose quiet confidence suggests we’re witnessing the next great custodian of the Jiro tradition.

Just a short walk from Takanawa Gateway, Sushi Nishioka has quietly become one of the most talked-about new-wave counters in Tokyo. Chef Yosuke Nishioka, who came to sushi from a background in traditional Japanese cuisine and largely trained himself, is now a name you often hear from chefs and industry people on their days off.

Nishioka calls himself a fish obsessive, and it shows. Instead of relying on heavy aging, he pursues “the exact moment each fish performs best,” favoring clarity and immediacy of flavor. He goes out to the fishing grounds himself, boards the boats, and checks how the catch is handled and bled before deciding what to buy. Even small choices, like sometimes using seawater instead of nikiri, come from that pursuit of purity.

The otsumami trace this idea clearly: Suzuki with a firm, elastic bite; Kamasu lightly grilled so the skin smells beautifully smoky while the flesh stays juicy; abalone steamed only briefly to keep its aroma; Spanish mackerel with a rare center; fresh ikura without soy, popping with clean flavor; suji-ara enriched with a warm baby-clam broth.

When the nigiri starts, the shari (sushi rice) stands out. Recently adjusted cooking gives a softer, quicker break on the palate, tightening the connection between rice and neta. Meichidai shows focused sweetness, thick and boldly seasoned Kohada, tender Sawara, and a giant hokki clam that fully blankets the rice.

The quiet climax is the red uni from Yura. Harvested by hand in strong currents and served at peak condition, it is elegant, milky, aromatic, and clearly on a different level from most uni in Tokyo. It is the piece that turns first-time visitors into repeat guests.

Mitsui has quickly become one of Tokyo’s most talked-about new counters.
Chef Sho Mitsui trained for nine years at Harutaka — one of the purest successors to Sukiyabashi Jiro — before leading the sushi program at Gouryu Kubota’s sister restaurant and opening his own place in 2024.

His omakase follows the Jiro lineage but adds his own touches, most notably a rogama charcoal hearth used for pieces like charcoal grilled Nodoguro（blackthroat seaperch）paired with fresh cucumber. The shari is Koshihikari from Nagano, cooked in a hagama pot and seasoned with Shiragiku vinegar, with a slightly softer salt balance than Harutaka.

Sourcing is excellent: tuna from Yamayuki, and Aori Ika（bigfin reef squid）, Aji（horse mackerel）, and Nitarikujira（pilot whale）from Sakanajin, known for top-tier ikejime handling. At 27,500 yen, the value is notably high for Tokyo’s upper tier.

A thoughtful sake pairing curated by Mitsui’s wife adds another layer to the experience. The restaurant earned a Michelin Selected Restaurant nod in the 2026 guide, and securing a seat will only get harder from here.

A Smarter Way to Book Your Sushi Journey with Omakase Concierge

Tokyo’s 12 Up-and-Coming Sushi Counters to Watch in 2025

Hello from the TableEX editorial team.

Even on an ordinary weekday lunch, the team can’t help but take every single dish a bit too seriously — self-proclaimed world-class seekers of good food.

Among all cuisines, sushi stands out as the ultimate form of simplicity, where ingredients and skill are stripped down to their purest essence.
That’s why the search for the next unforgettable piece continues quietly, day after day.

This time’s theme: “16 Sushi Restaurants Worth Visiting for Lunch in Tokyo.”

Choosing the right sushi spot for lunch in Tokyo isn’t as easy as it sounds.
A restaurant famous for its dinner service doesn’t always deliver the same experience at midday.
The handling of neta (ingredients), the temperature of the shari (sushi rice), the precision of the nigiri — each can subtly shift between day and night.

Yet recently, more and more sushi chefs — especially from the younger generation — are putting serious effort into their lunch courses.
They treat lunchtime not as a lighter version of dinner, but as another opportunity to express their craft at full strength.

This article introduces fifteen restaurants that take lunch as seriously as dinner, serving truly refined sushi from the very first bite.

On your next trip to Tokyo, start your culinary journey with sushi at noon — and experience its true essence from the very first piece.

For Tokyo’s sushi insiders, Tomidokoro is a name spoken with deep respect. Chef Koji Sato, a disciple of Sushi Shin in Nishi-Azabu, opened the restaurant in 2018 at just 31 years old—and quickly earned a following among purists who value classic Edomae technique.

Sato’s sushi is rooted in tradition, yet marked by personal nuance. His handling of simmered and vinegared neta is exceptional—Kohada（gizzard shad）, even in off-season summer months, is transformed through careful preparation. You’ll also find rare nods to old-school styles, like simmered ika, that are seldom seen today.

The shari is seasoned with red vinegar, offering sharp yet refined acidity. Made with Hokkaido-grown rice and cooked in a hagama pot, it separates gently on the tongue and carries a soft natural sweetness. Though the portions are generous, they’re light and balanced—never overwhelming.

Sato hand-selects his ingredients daily. While not every item is the priciest on the market, his choices reflect deep thought and intention. Expect a lineup of Edomae staples like Houbou（gurnard）and Amaebi（sweet shrimp）, along with the occasional surprise. A recent Shimesaba（vinegared mackerel）was packed with flavor and stayed with us long after the meal.

At 25,000 yen for the omakase, Tomidokoro offers outstanding value for the level of technique and care on display. For those seeking honest, no-frills Edomae sushi with soul, this is one of Tokyo’s finest hidden gems.

Since opening in 2008, Sushi Taichi has quietly built a devoted following in Ginza for serving some of the most honest and traditional Edomae sushi in the city. It has never sought the limelight or courted foodie trends, yet among true sushi lovers, it’s regarded as a sanctuary—where classic craftsmanship still meets extraordinary value.

Chef Taichi Ishikawa was born into a family of sushi artisans. After sharpening his skills at the distinguished Ikkyu, he opened his own counter under his name, hidden away on a quiet Ginza backstreet.

Taichi often jokes, “Sushi prices these days are getting out of hand.” True to that belief, his omakase lunch—ten pieces of top-tier sushi—costs just 5,500 yen, a price that borders on unbelievable given the level of precision. Few places in the world offer this kind of quality for so little.

His shari (sushi rice) is intentionally firm at the center, almost al dente, with a pronounced acidity drawn from red vinegar. It forms the perfect foundation for his standout Saba (mackerel) from Hachinohe, a deeply fatty fish boasting more than 15% fat content. One bite and most diners can’t help but pause—the harmony of richness and acidity is breathtaking.

Over nearly two decades, Taichi has earned a place of quiet honor within Ginza’s elite sushi scene. His work is defined by restraint and devotion to the essentials, elevating humble neta (the ingredients) with impeccable technique:

Kohada (gizzard shad) that sings with sharp, clean acidity

Hamaguri (clam) showcasing the natural sweetness of shellfish

Iwashi (sardine) balanced perfectly between fat and tang

Sayori (halfbeak) delicately topped with oboro, that fluffy shrimp paste emblematic of classic Edomae style

At many counters, these pieces are treated as fillers; here, each one is treated as art.

In an era where young chefs debut with 30,000-yen omakase menus after only a few years behind the counter, Sushi Taichi stands as a quiet rebellion. Despite having the skill to command triple his current prices, Taichi stays faithful to his ideals, refusing to commercialize his craft. That integrity alone commands deep respect.

From his small Ginza counter, Chef Taichi continues to share the spirit of true Edomae sushi with grace and humility. For those who love sushi in its purest form, a visit here feels less like a meal and more like a tribute to tradition.

Every apprentice who emerges from Sukiyabashi Jiro seems destined for greatness, and Michinobu Mizukami, the chef-owner of Sushi Mizukami, is no exception. After spending sixteen rigorous years training at both the Honten and Roppongi branches, he launched his own restaurant—carrying forward the precision, discipline, and philosophy imparted by his master. His sushi, executed with quiet perfection, has earned him a place among Tokyo’s most respected mid-generation chefs. Many see him as the natural successor to his senior, Harutaka.

The shari (sushi rice) follows the Jiro school’s hallmark: seasoned solely with rice vinegar. Yet Mizukami’s rendition is a touch softer and less salty than that of Jiro or Harutaka, creating a more subtle harmony—particularly effective with white fish.

For over two decades, Mizukami has made the trip to the market every single morning, without exception. His sourcing skills are world-class. Tuna comes from Yunoka, one of Toyosu’s most promising maguro wholesalers, while his white fish are supplied by the legendary fisherman Koichi Mura, known for his mastery of ikejime. (It was Mizukami, in fact, who introduced Mura’s fish to top restaurants such as Sushi Obana in Gunma and Hoshino in Shinbashi.)

Mizukami’s command of classic preparation—nimono (simmering), shime (curing), and zuké (marinating)—is extraordinary. The Kohada (gizzard shad) and Saba (mackerel), with their supple skin and perfectly balanced seasoning, exemplify his refined touch, merging seamlessly with the acidity of the shari.

At a time when many modern sushi counters serve long series of appetizers followed by a brief lineup of nigiri, Sushi Mizukami stays true to Edomae roots. The omakase includes 18 to 20 pieces of sushi, allowing diners to experience the rhythm and progression of flavors as it was meant to be—a pure, sushi-centered performance.

Now that Jiro Ono has stepped away from the counter, it’s reassuring to see his philosophy alive in the hands of such capable apprentices. For those seeking to taste the spirit of Jiro without the formality or speed of the famed Ginza main store, Sushi Mizukami offers the ideal experience—authentic, deeply disciplined, and profoundly satisfying.

Among Tokyo’s red vinegar–driven sushi houses, Sushi Keita already holds an almost legendary status—and remarkably, its chef is still in his thirties. His steady pursuit of perfection, rooted in the fundamentals of classic Edomae technique, speaks to a rare dedication and humility.

Each piece here is substantial and expressive: marinated squid, vinegared mackerel, and clam are all prepared with precision that borders on reverence. The flavors are clean, vivid, and deeply satisfying—proof that mastery comes not from novelty, but from discipline. The counter is filled with true sushi devotees rather than casual diners chasing photos, adding to the restaurant’s quiet sense of authenticity.

In many ways, Sushi Keita feels like the spiritual heir to Ginza’s Shimizu, a place destined to define the next era of Tokyo’s Edomae tradition. Whether you’re discovering red vinegar sushi for the first time or already well-versed in the city’s top counters, this is a restaurant that will deepen your respect for the craft.

For serious sushi lovers, Sushi Ishimaru is a destination well worth seeking out. At the counter stands Hiroyuki Numazato, an inventive, self-taught chef who honed his craft through relentless practice rather than traditional apprenticeship. In an era when many of Tokyo’s sushi restaurants draw from the same network of suppliers, Numazato’s independent approach has allowed him to forge a style all his own.

His shari (sushi rice) is seasoned exclusively with red vinegar, carrying a firm acidity that stays elegant rather than overpowering. Using small, fine-grain rice adds a distinctive texture and clarity to each bite. The seafood selection is equally exceptional—especially the tuna, sourced from Fujita Shoten, a top-tier Toyosu wholesaler known for supplying some of Tokyo’s most prestigious counters. The level of quality here easily rivals restaurants that charge upward of 40,000 yen per person.

Located slightly outside the city center in Omiya, Sushi Ishimaru rewards the short journey with an experience that feels both genuine and refreshing. It’s a place that reflects the spirit of craftsmanship over showmanship—a reminder that true Edomae excellence can still be found off the beaten path.

Sushi Yuki represents a pure, uncompromising path into the heart of traditional Edomae sushi.

Chef Yuki Hayashinouchi is the sole known direct apprentice of the late Hachiro Mizutani, the legendary master of the now-closed Sushi Mizutani—a name once spoken alongside Jiro Ono of Sukiyabashi Jiro. Deeply respected within the sushi community, Hayashinouchi carries forward the quiet dignity and discipline of the true sushi craftsman, a spirit that feels increasingly rare today.

Three qualities define Sushi Yuki. The omakase focuses entirely on nigiri, allowing the sequence to unfold in its purest form. The shari plays a leading role, revealing the chef’s mastery in balance and restraint. And finally, there’s a distinctive personal touch in the way that shari is seasoned and shaped.

The shari (sushi rice) is seasoned with a blend of several types of rice vinegar, producing a bright acidity tempered by subtle salinity. The flavors evolve gently, intertwining with the umami of the neta (the ingredients) to create a lasting resonance on the palate.

For tuna, Hayashinouchi turns to Yunoka, a rising name among Tokyo’s elite maguro suppliers. His white fish come directly from a skilled fisherman in Setouchi, known for masterful ikejime technique. This thoughtful sourcing, paired with an unpretentious approach to presentation, reflects the chef’s quiet confidence and pride in the craft. It’s no surprise that many younger sushi chefs look to him as a mentor figure—a grounded “big brother” within the profession.

If he continues on his current trajectory, Sushi Yuki is poised to become one of Tokyo’s defining sushi destinations in the years ahead—much as Harutaka is today. Considering his Jiro-lineage pedigree, being able to enjoy a full omakase here for under 30,000 yen feels almost unreal. For anyone serious about Tokyo’s sushi scene, this is an essential stop.

A relative newcomer in Tokyo’s sushi world, this restaurant—opened in 2023—has already earned the admiration of serious sushi aficionados for its unwavering consistency and craftsmanship. Chef Masashi Sano, once a little-known figure, first made his name at Tsukiji Aozora Sandaime near Tokyo Station, transforming it into one of the city’s hardest reservations through sheer skill and dedication.

Sano’s sushi stands out for its sharp, clean edge of red vinegar, a hallmark shared with the revered Edomae institutions he admires most—Shimbashi Shimizu, Tomidokoro, and Sushi Keita. Though still a young establishment, it confidently holds its own alongside long-established sushi legends across Japan.

The restaurant’s pride and centerpiece is tuna, sourced through the respected wholesaler Fujita Shoten. Fujita, who recognizes in Sano both discipline and integrity, regards him as one of the most promising successors of the next generation. One taste confirms why—the tuna is superbly selected, beautifully balanced, and handled with absolute precision.

For those in search of red vinegar–based sushi at the highest level, this restaurant deserves a place near the top of Tokyo’s list. The fact that it also serves lunch only adds to its appeal. With its blend of traditional foundation and modern energy, Sano’s counter may well reach a broader audience than even the venerable Shimizu or Tomidokoro. A must-visit for anyone exploring the new wave of Edomae sushi.

Opened in July 2024, Sushi Takaharu has quickly become a name to watch among Tokyo’s sushi devotees. Offering an omakase experience that far outperforms its price, it’s the kind of new counter that seasoned food lovers immediately take notice of.

Chef Takaharu Kimeta spent 11 years honing his craft at the legendary Ginza Kyubey, and that pedigree shines through in every dish he serves. His movements behind the counter are calm, assured, and precise—qualities that make it hard to believe this restaurant is still in its first year.

One of the most delightful surprises here is Kimeta’s signature seafood fry, a rarity in the sushi world. In summer, you might find Aji (horse mackerel) or Kuruma ebi (Japanese tiger prawn); come winter, perhaps Kaki (oyster) or Hotate (scallop). Each is served piping hot, the creamy interior wrapped in a crisp crust and finished with a rich, house-made sauce inspired by classic Américaine. It’s indulgent yet refined—a dish that’s bound to leave you smiling.

Kimeta’s sushi stays true to traditional Edomae principles, with shari (sushi rice) seasoned using Yokoi’s Kohaku red vinegar, a blend of three varieties that adds depth and subtle acidity. The rice is cooked firm and served at body temperature, creating a perfect balance with the neta. His maguro (tuna) comes from Yunoka, a rising star among Tokyo’s top maguro suppliers. Prepared zuke-style—marinated in blocks and lightly seared—it develops a mellow flavor reminiscent of carefully aged tuna.

His mastery of marinating, curing, and simmering techniques is impeccable, a clear reflection of his years at Kyubey. It’s no surprise that Kimeta commands respect from even the most experienced sushi aficionados.

During his time at Kyubey, he was entrusted with serving President Barack Obama and Prime Minister Shinzo Abe at a diplomatic dinner—a testament to both his technical skill and composure. To welcome overseas guests more comfortably, he also studied English extensively and now speaks fluently, making Sushi Takaharu an especially approachable destination for international diners.

Best of all, the omakase course is priced at just 18,000 yen—a remarkable value for sushi of this caliber. For visitors seeking authentic Edo-style sushi at a serious level without the sky-high price tag, Sushi Takaharu is a must-visit.

Opened in 2015, Sushi Suzuki has quietly solidified its place among Ginza’s most respected sushi counters, known for serving consistently superb Edomae sushi with impeccable balance and restraint. Chef Takahisa Suzuki, who spent 12 years training under the esteemed Sushi Aoki, launched his own restaurant at the age of forty—bringing both experience and composure to every detail of his craft.

The shari (sushi rice) is seasoned with a gentle touch of red vinegar, offering mild acidity and subtle salinity. Cooked to a precise texture—soft yet cohesive, each grain distinct—it exemplifies Suzuki’s refined approach to rice preparation, where structure and flavor exist in perfect harmony.

Suzuki’s neta (the ingredients) selection reflects deep respect for classic Edomae tradition: Kohada (gizzard shad), Kuruma ebi (Japanese tiger prawn), Kobashira (small scallops), and Hamaguri (clam) appear regularly, while premium seasonal additions like Shiro Amadai (tilefish) and Kue (longtooth grouper) showcase his sensitivity to the time of year. In winter, his Saba battera (pressed mackerel sushi) has become a cult favorite—so refined it could stand beside the best versions from Kyoto’s elite kaiseki restaurants, attracting guests who visit for that dish alone.

At TableEX, we consider Chef Suzuki to be among Japan’s top ten sushi chefs of his generation. While the price point leans toward the higher end, reservations remain surprisingly manageable—perhaps because the value reveals itself not in quantity but in quiet excellence. The omakase course offers a generous balance of tsumami and nigiri, each piece prepared with precision, patience, and unflinching respect for tradition.

Some old-school sushi fans might call the pricing ambitious, but those who appreciate true craftsmanship understand: every yen spent here feels justified. Sushi Suzuki represents modern Ginza sushi at its most polished—an experience defined not by flash or fame, but by mastery.

Yuichiro Arai, one of Tokyo’s most respected sushi masters and a veteran of both Kyubey and Sushi Sho, opened Sushi Arai in 2015. In less than a decade, it has become a benchmark for top-tier sushi in Japan.

Among the talented chefs who helped shape that legacy is Hironori Usui, Arai’s quiet yet indispensable right-hand man since the restaurant’s earliest days.

Today, Usui leads his own counter on the same B1 floor where Arai himself once worked for six years after opening. The space retains its understated beauty—wooden plaques displaying the day’s neta (the ingredients) line the walls, while the Kiso hinoki counter radiates a calm dignity reminiscent of Shimbashi Shimizu, a restaurant that deeply influenced Arai in his youth.

Like his mentor, Usui trained at Kyubey’s Okura branch, long known as one of the most demanding training grounds in Tokyo. His work reflects that discipline—swift, focused, and remarkably precise. With delicate fish such as Kohada (gizzard shad), Iwashi (sardine), Hamaguri (clam), and Anago (conger eel), Usui displays the technical mastery that defines true Edomae craftsmanship. Many now say his work stands shoulder to shoulder with, if not beyond, his teacher’s.

The shari (sushi rice) is cooked firm and seasoned boldly with red vinegar, giving it a vivid, distinctive edge. It pairs beautifully with his domestic bluefin tuna, sourced through Yamayuki, one of Toyosu Market’s most renowned tuna suppliers. The harmony between the tuna’s rich fat and the sharp umami of the vinegar leaves a lasting impression.

Arai’s signature creations—such as the Ohagi (minced toro with takuan, or pickled radish) and the ankimo paired with narazuke (pickled watermelon rind)—are faithfully reproduced here with the same precision and care.

Usui’s omakase course costs roughly ¥10,000 less than Arai’s upstairs, yet the quality of the neta, including the tuna, remains virtually identical. In an era where other chefs from the Arai group—like Sugaya, Meino, and Takeru—now charge upward of ¥50,000, this represents remarkable value.

For those seeking an authentic, high-level sushi experience under ¥40,000, Usui’s counter stands as one of Tokyo’s most compelling choices—serious, soulful, and unmistakably Arai in spirit.

Opened in 2018, Sushi Ishiyama has quickly earned a reputation as one of Ginza’s most reliable destinations for refined, high-quality sushi. Chef Takao Ishiyama, who trained at two of Tokyo’s most prestigious restaurants—Sushi Kanesaka and Sushi Saito—carries forward the legacy of his mentors with quiet confidence and unwavering discipline.

Tall and composed, Ishiyama cuts an elegant figure behind the counter. He speaks little, but his sushi communicates everything—an honest reflection of his character: serious, sincere, and free of pretension. There are no unnecessary flourishes or modern gimmicks here, only pure, focused Edomae craftsmanship expressed through clean flavors and perfect balance.

The shari (sushi rice) is seasoned with a blend of rice vinegar and just a touch of red vinegar for color and nuance. Cooked slightly firm to preserve grain definition, it forms the steady foundation of Ishiyama’s work. His movements are deliberate and graceful, shaped by years of training under Kanesaka and Saito. Watching him mold each piece is as captivating as eating it—a performance of precision and calm.

The lineup stays true to classic Edo-style: Maguro (tuna), Kohada (gizzard shad), Anago (sea eel), Hamaguri (clam), and Ebi (shrimp), each served at its ideal moment. In winter, his pressed Saba (mackerel) sushi wrapped in white kombu and served with a crisp sheet of nori has become a beloved seasonal signature, eagerly awaited by regulars.

In a city where sushi culture runs deep, Sushi Ishiyama distinguishes itself with its combination of elegance, restraint, and pure technical mastery. That it remains absent from the Michelin Guide only underscores the incredible depth of Tokyo’s sushi scene—proof that some of the finest experiences are still those quietly waiting to be discovered.

For years after Kurosaki’s relocation, Shibuya had no clear leader in the sushi world. That changed with the arrival of Sushi Ikki—a restaurant that has swiftly become the district’s new benchmark for serious Edomae sushi.

Chef Takafumi Kiyonaga, who previously ran a highly regarded neighborhood counter in Tokyo, took inspiration from his mentor Kazuki Kurosaki and boldly brought his craft to the heart of the city. His confidence is well-earned.

Trained in traditional Japanese cuisine, Kiyonaga opens his omakase with a refined bowl of ichiban dashi, setting the tone for what’s to come. His menu goes far beyond the expected: clam fishcake, grilled sesame tofu, and seasonal vegetables like summer tomatoes add contrast and rhythm throughout the course.

The omakase follows the “Sushi Sho” style, alternating between small dishes and nigiri. The shari (sushi rice) combines two types of red vinegar with a touch of rice vinegar, giving it a soft tang and a loose, airy texture that dissolves gracefully on the palate.

Kiyonaga sources his maguro (tuna) from the renowned supplier Yamayuki. The akami is accented with Japanese mustard, while kama-toro is gently seared to release its natural sweetness and depth. His willingness to feature less conventional fish—such as mehikari (greeneye) and fuefukidai (emperor bream)—reveals both curiosity and creativity, marking him as a chef unafraid to innovate within tradition.

While Sushi Hajime near Namikibashi may attract travelers, Sushi Ikki delivers an experience on an entirely different level—more nuanced in flavor, more considered in service, and more grounded in craftsmanship.

With his elegant technique, thoughtful pacing, and quiet confidence, Takafumi Kiyonaga is quickly emerging as Shibuya’s next great sushi master. For those seeking a sushi experience defined by both personality and precision, Sushi Ikki deserves a place high on your Tokyo list.

In Tokyo’s competitive sushi scene, Norifumi Endo of Ebisu Endo has earned a reputation as a true obsessive—a “maniac,” as fellow chefs affectionately call him. The nickname is one of respect, reflecting his relentless pursuit of perfection. After rigorous apprenticeships at two of Japan’s most revered counters—Sushi Mizutani in Ginza and Sushi Saito—Endo has emerged as a chef of remarkable precision and uncompromising standards.

His sourcing network is the envy of many. Endo procures Managatsuo (silver pomfret) from Mr. Fujimoto in Ehime, Mehikari (greeneye fish) through Sushi Ito in Fukushima, wild Unagi (eel) from Lake Shinji, and Kampachi (greater amberjack) from Mr. Kushimoto in Wakayama. Every ingredient reflects a story of trust and craftsmanship. His approach is simple yet profound—he enhances each product’s inherent flavor through technique, not embellishment. A perfect example is his Donko shiitake, deep-fried for two hours and then finished over charcoal until the skin crisps and the aroma blooms with irresistible savor.

The shari (sushi rice) is cooked slightly firm, allowing each grain to hold its shape. Its gentle acidity and restrained seasoning let the neta (the ingredients) shine naturally. In a creative twist, Endo flips the traditional tuna order—beginning the course with Otoro (fatty tuna) instead of ending with it. “Like yakiniku,” he explains, “the richest cuts are best enjoyed while your palate is fresh.”

Before turning to sushi, Endo pursued a professional soccer career in the UK, an experience that not only shaped his discipline but also left him fluent in English. This makes Ebisu Endo one of the few Tokyo sushi restaurants where international guests can converse comfortably and meaningfully with the chef himself.

Conveniently located near Shibuya and open for lunch, Ebisu Endo offers an experience that combines technical mastery with personal warmth. For those who want to explore Japan’s finest seafood with both depth and clarity, this is one of Tokyo’s true hidden gems.

Opened in 2022, Sushi Takeru has quickly emerged as one of Ginza’s most promising new sushi counters. At the helm is Takeru Watanabe, an elite chef whose résumé includes stints at Sushi Kanesaka, Sushi Arai, and Sushi Ryujiro—a pedigree that places him firmly among Tokyo’s rising generation of sushi masters. For those drawn to the words refined nigiri, high-grade neta, and red vinegar shari, this is a name to remember.

The shari (sushi rice) is seasoned primarily with red vinegar and accented by a bold touch of salt. Its flavor balance reflects Watanabe’s mentors—roughly 60% Arai, 20% Ryujiro, with the rest entirely his own. Cooked to a firm texture that loosens gracefully on the palate, the rice forms the perfect foundation for his meticulously handled neta. After more than a decade spent as second-in-command at top-tier establishments, Watanabe’s technique is impeccable—measured, fluid, and precise.

The omakase course showcases classic Edomae staples such as Kohada (gizzard shad), Hamaguri (clam), and Kasugo (young sea bream), alongside extraordinary tuna sourced through Yamayuki, one of Tokyo’s most prestigious maguro wholesalers—a connection inherited from his time at Arai. Signature highlights include the indulgent toro-taku roll, which features a luxuriously thick slice of fatty tuna, and his playful kappa roll, where cucumber is minced into a delicate, almost creamy paste. Both have become hits among younger diners and regularly make the rounds on social media.

Despite his impressive background, Chef Takeru keeps the atmosphere warm and approachable. While some Ginza counters can feel formal or intimidating, his easygoing personality brings a sense of camaraderie to the room—regulars and newcomers alike share the counter with smiles and laughter. The omakase is priced on the higher side for Ginza, but the quality of ingredients fully justifies it.

It’s rare to find this level of craftsmanship delivered with such authenticity and charm. With Sushi Takeru, Ginza gains not just another high-end sushi restaurant, but a fresh and genuine voice in Tokyo’s evolving Edomae scene.

Opened in 2020, Sushi Masashi is the creation of Masashi Yamaguchi, a chef whose pedigree speaks for itself. After training under Rei Masuda at Sushi Masuda—one of Tokyo’s most respected successors to the Jiro lineage—Yamaguchi went on to lead the kitchen at its sister restaurant, Sushi Watama, before striking out on his own. His talent was quickly recognized: Sushi Masashi earned a Michelin star in its second year.

Yamaguchi builds upon the classical Edomae foundations inherited from the Sukiyabashi Jiro tradition, crafting an omakase that balances elegance with originality. His meal flows gracefully between inventive small plates and refined nigiri, creating a modern yet faithful interpretation of Edomae craftsmanship.

Among his signature tsumami, the sukiyaki-style tuna cheek stands out. Gently simmered in a soy-based broth and served with a velvety Okukuji egg yolk, it offers both comfort and depth—an intuitive dish that feels at once luxurious and familiar. This instinct for flavor accessibility without compromise defines Yamaguchi’s style.

The shari (sushi rice) is seasoned primarily with rice vinegar, accented by a hint of red vinegar. Rather than relying on an aged blend for intensity, Yamaguchi opts for Kinsho, a younger variety that brings clarity and subtle complexity. His tuna, sourced through the esteemed wholesaler Yamayuki, is consistently pristine—supple texture, balanced aroma, and vivid color all demonstrating exceptional quality.

Seasonal neta (the ingredients) include wild eel from Shimane, Shirakamadai (tilefish) from Oita, and Anago (sea eel) from Tsushima. A clever touch appears in his Akagai (ark shell) nigiri, where the crunchy mantle is tucked discreetly inside the clam for an extra layer of texture and surprise.

In January 2025, the restaurant relocated to a nearby space with a more serene, focused atmosphere—an evolution that mirrors Yamaguchi’s own quiet refinement. Just a short walk from Omotesando, Sushi Masashi offers a deeply satisfying experience for those seeking a thoughtful, contemporary expression of the Sukiyabashi Jiro legacy.

After many years serving as the reliable right-hand man at Sushi Kanesaka, one of Ginza’s most respected counters, veteran chef Hidenosuke Oumi quietly stepped into the spotlight with the opening of his own restaurant in 2020. Hidden away from Ginza’s glitz, Sushi Oumi is a serene retreat where his decades of skill and experience now take center stage.

The shari (sushi rice), prepared with red vinegar from Yokoi Brewing, carries gentle acidity and a subtle saltiness. It’s precisely tuned to harmonize with every category of neta (the ingredients)—whether delicate white fish, rich hikari-mono, deep-red maguro, or fragrant nori. Oumi obsesses over temperature, moisture, and even the rice’s maturation, ensuring that each piece achieves a natural balance where rice and fish meet seamlessly.

Following the Edomae traditions of his mentor Kanesaka and his senior counterpart at Sushi Saito, Oumi upholds classical technique while introducing small, thoughtful twists of his own. He tops Kohada (gizzard shad) with a veil of white kelp, adds a touch of ume paste to Meichidai (golden threadfin bream), and pairs Katsuo (bonito) with finely chopped shallots. His method of briefly marinating the bonito in soy before lightly smoking it shows both restraint and mastery—an understated move that only a seasoned craftsman could execute with such grace.

Affectionately known as “Sanpei” among colleagues and regulars, Oumi brings warmth and ease to the counter. The mood is relaxed yet refined—far from the stiffness that sometimes defines Ginza’s sushi scene. It’s the kind of place where even first-time guests feel at home.

After the meal, guests are encouraged to continue the evening upstairs at the hotel’s rooftop bar, a hidden gem perfect for a quiet cocktail and reflection on an unforgettable meal.

With a history spanning over a century, Kizushi stands as one of the original pioneers of Edomae sushi, alongside Benten Miyako and Futaba Sushi. Located in a beautifully aged wooden building, the space feels untouched by time—every visit is a step into Tokyo’s culinary past.

Now in the hands of the fourth generation, two brothers continue the family tradition. The elder, Kazuhiro Yui, preserves century-old methods without compromise. The shari is seasoned with equal parts red and white vinegar, no sugar, just salt. It’s sharp, clean, and deeply rooted in tradition.

Maguro（tuna）and anago（conger eel）are signature neta. Tuna is sourced from Ishitsukasa, with each part treated differently—thick cuts of chiai gishi, thin slices of hileshita shaped in classic kurakake style. Anago, from longtime supplier Yamagoshi, is served at room temperature for a melt-in-the-mouth texture.

Rare old-school creations are also a highlight. Tazuna maki layers kohada（gizzard shad）and kuruma ebi（tiger prawn）in a striped roll with oboro and shari. Ika no inro zume features spear squid delicately stuffed with sushi rice, nori, and pickled ginger.

Kizushi isn’t just nostalgic—it’s profoundly satisfying. This is sushi with soul, crafted with the wisdom of generations. A must-visit for anyone seeking true Edomae.

Among TableEX’s most notable new discoveries for 2025 is Sushi Kawaguchi, located in the heart of Nihonbashi.
Owner-chef Yudai Kawaguchi belongs to the elite lineage of Japanese sushi artisans, having spent eleven years in training at the legendary Sukiyabashi Jiro. In March 2025, after receiving formal recognition as a fully qualified chef from Yoshikazu Ono—Jiro’s son and the famously exacting head of the restaurant—he struck out on his own with well-earned confidence.

For the past four years, Kawaguchi stood at the side of Jiro Ono himself, mastering every nuance of his master’s craft. Today, his work represents perhaps the truest continuation of the Jiro style anywhere in Japan. From the bold, vinegared shari (sushi rice)—made exclusively with Mizkan’s Shiragiku rice vinegar—to the seamless flow of the meal, everything feels deliberate and balanced. The progression of the course—starting with delicate white fish and squid, moving through Kohada (gizzard shad), Kuruma ebi (Japanese tiger prawn), and maguro (tuna), before finishing with shellfish, makimono, and anago (conger eel)—embodies the essence of Edomae purity perfected by Jiro himself. Each piece, from the cured fish to the silky-sweet anago finished with glossy tsume, carries the quiet intensity of tradition refined over decades.

Experiencing this level of craftsmanship in a calm setting—and at roughly half the price of the Ginza flagship—is an extraordinary opportunity for sushi enthusiasts visiting Tokyo.

Adding to the charm, Kawaguchi’s wife, Holly, a native of the UK, oversees service with grace and precision. Together, the couple bring an international perspective to the deeply Japanese artistry of Edomae sushi, making the experience accessible yet uncompromising in authenticity.

At a time when many chefs experiment with fusion elements, Kawaguchi’s devotion to pure, unaltered Edomae tradition feels almost revolutionary. For diners seeking to understand the roots of Tokyo’s sushi culture, Sushi Kawaguchi offers the most faithful and inspiring introduction.

A new counter has quietly entered the stage—one that TableEX can confidently call a future classic for true sushi purists around the world.

In Ginza’s world of refined sushi, Ginza Iwa stands out for its calm atmosphere and quietly confident craftsmanship. The seven-seat counter, located near the Sony Building, opened in 2012 and earned a Michelin star in 2018. The space is minimalist yet warm, filled with the scent of hinoki wood and a sense of serene focus.

Chef Hisayoshi Iwa, a Tokyo native who trained at Kyubey and later helped launch Sushi Kanesaka, brings that lineage into his own elegant style. His nigiri is compact and balanced—clean lines, precise seasoning, and no unnecessary flourish.

The shari (sushi rice), seasoned with three-year-aged red vinegar, has gentle acidity and a perfect balance of firmness and tenderness. The flavor is restrained and refreshing, complementing both delicate white fish and richer neta.

A typical course begins with tsumami such as crab or steamed abalone before transitioning to a graceful flow of nigiri: Katsuo (skipjack tuna) from Kagoshima, Awabi (abalone) from Chiba’s Boso coast, and Otoro (fatty tuna) that melts into the rice. Aged Isaki (grunt fish) and Kasugodai (young sea bream) highlight Iwa’s subtle sense of rhythm and temperature.

Ingredients are sourced mainly from Toyosu, with select products from Kyushu and Okinawa. Even the details—the Koshihikari rice from Chiba, Kohaku vinegar from Yokoi Brewery, and wasabi from Shizuoka’s Umegashima—reflect Iwa’s exacting standards.

His sake list is small but thoughtful, featuring trusted breweries such as Nabeshima and Hatsukame. Simply mention your preference, and he’ll select something perfectly matched.

What defines Ginza Iwa isn’t showmanship but calm precision. Every movement feels intentional, every bite quietly memorable—a reminder that true mastery often speaks in whispers.

Opened quietly beneath the main counter of Sushi Arai, Sushi Usui represents the next chapter of Arai’s legacy in Ginza. Behind the counter stands Chef Yuki Usui, Arai’s long-time right-hand man, who supported him from the restaurant’s earliest days and now leads his own omakase with quiet confidence.

The counter—set on the B1 floor of the same building—is lined with Kiso hinoki, its clean lines and soft light recalling the atmosphere of Shimbashi’s classic sushi temples. The course focuses purely on nigiri, prepared with firm, boldly seasoned red-vinegar shari (sushi rice) and top-grade seafood sourced from Yamayuki and other elite Toyosu suppliers.

Usui’s style reflects the discipline of Kyubey, where he trained, yet the precision and speed he demonstrates today carry his own identity. His handling of Kohada (gizzard shad), Iwashi (sardine), and Anago (conger eel) shows mastery equal to his mentor’s, while signature Arai pieces—like Ohagi (minced toro with takuan) and ankimo with narazuke—are re-created here with the same meticulous care.

Priced around ¥38,000, the omakase offers nearly the same ingredient quality as Arai’s main counter upstairs. For those seeking authentic Edomae sushi under ¥40,000, Sushi Usui stands among the most compelling new addresses in Ginza today—an intimate counter where tradition continues quietly, piece by piece.

Founded in 1879, Yoshino Sushi Honten is one of the last living links to Yohei Sushi, the birthplace of Edomae style. First-generation chef Masakichi Yoshino trained directly under Yohei Sushi’s third and fourth heads before opening his own stall at the Nihonbashi fish market. More than 140 years later, the restaurant is still run by the Yoshino family, now in its fifth generation.

Yoshino is also credited with introducing toro nigiri at a time when fatty tuna was dismissed as unsuitable for sushi — a small act of rebellion that ultimately reshaped modern sushi.

The shari remains unchanged since the founding: red vinegar and salt only, no sugar. Firm, warm, and quietly aromatic with akazu, it breaks lightly on the palate and sets a sharp, classic tone that defines the entire meal.

Forming each piece is the near-extinct Edo hand technique honte-gaeshi, requiring subtle rotation and pressure — a method only a handful of chefs still practice. Preparation follows old-school logic: kohada and saba cured decisively to the core, shellfish simmered with precise control, traditional touches like asari gunkan still in rotation.

The anago is simmered until tender, lightly seared, and finished with a clean, glossy nitsume. The tamago, made in the kurakake style, closes the course with gentle sweetness and acidity.

There is no embellishment, no modern reinterpretation — only the pared-down clarity of Edo craft practiced over generations. Yoshino Sushi Honten stands as a rare surviving benchmark of what authentic, original Edomae sushi truly means.

Founded in 1891 on Asakusa’s historic Sushiya Street, Sushisei is one of the area’s last counters to carry true Edo-mae technique into the present. The modest entrance leads to a warm, quietly focused second floor where the fourth generation works with a single, beautifully balanced red-vinegar shari cooked in a hagama. Firm, aromatic, and seasoned without sharpness, it anchors the entire meal.

Seafood comes directly from Imabari’s renowned fisherman Junichi Fujimoto, whose same-day handling gives the madai, kisu, and shiro-amadai remarkable clarity. Tuna is sourced exclusively from Yamayuki, and each cut is served at a temperature where the fat and red-vinegar rice meet in perfect alignment.

The omakase is classic and restrained — kohada with clean acidity, botan ebi with natural sweetness, lightly grilled anago, and pristine uni from Rishiri. Even the miso soup and tamago follow the same disciplined logic.

No theatrics, no modern embellishment.
Just a living slice of Edo-mae craft, preserved with quiet confidence in the heart of Asakusa.

Tokyo offers extraordinary sushi—but choosing the right counter can be frustrating.
Translation issues, unclear reservation systems, and inconsistent online reviews often lead travelers to restaurants that don’t fit what they truly want.

Omakase Concierge by TableEX Inside changes that.
Instead of booking blindly, you submit your preferences, and a local expert selects the best possible fit—then handles the reservation on your behalf.

It’s the easiest way to discover sushi the way locals enjoy it: with confidence, context, and clarity.

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Tokyo’s 22 Best Sushi Lunch Spots

The flavor of a sushi restaurant's sushi rice (shari) is characterized by its balance of vinegar, salt, and sugar. Shari is mainly classified into the following three: strongly flavored with vinegar and salt, mild with reduced vinegar and salt, and sweetened with sugar.

Strong and flavor-packed shari goes incredibly well with tuna belly and fatty fish like cold yellowtail and mackerel. 
Pair it with the fat under-belly of tuna for an ecstatic experience.

Sugar-sweetened shari, on the other hand, is perfect for vinegar-pickled fish like gizzard shad and horse mackerel. The shari of sushi made from vinegar-pickled fish, like the Kansai region's pressed mackerel sushi?, is sticky and sweet for a Tokyo-dweller's tastebuds. The sugar here is for lightening the saltiness of the pickled-fish, enhancing its overall flavor.
Vinegar is considered the most important seasoning when making shari. The taste of shari greatly differs depending on whether the vinegar used was red or white.

Red vinegar is made from sake lees produced when making sake from rice rather than from the rice itself.
Many restaurants in Tokyo use red vinegar because it's a tradition of Edo-style sushi.
However, it is also said that sushi restaurants of old used red vinegar due to budget issues rather than its taste.
Red vinegar was a cheaper option than rice vinegar since its main ingredient, sake lees, is a by-product of brewing sake.

Many would pair red vinegar shari with shellfish because it complements the lack of flavor. It has a unique taste not found in rice vinegar, mostly due to it being made from sake lees.

Meanwhile, rice vinegar, depending on its type and brewing, has a clearer taste compared to red vinegar along with a more definite sourness. 
The flavor isn't as rich as its red counterpart, but it also doesn't have its quirks. It is generally believed that rice vinegar shari has a clearer taste and is easier to match with all kinds of fish.

Vinegar is considered the most important seasoning when making shari. The taste of shari greatly differs depending on whether the vinegar used was red or white.

Red vinegar is made from sake lees produced when making sake from rice rather than from the rice itself.
Many restaurants in Tokyo use red vinegar because it's a tradition of Edo-style sushi.
However, it is also said that sushi restaurants of old used red vinegar due to budget issues rather than its taste.
Red vinegar was a cheaper option than rice vinegar since its main ingredient, sake lees, is a by-product of brewing sake.

Many would pair red vinegar shari with shellfish because it complements the lack of flavor. It has a unique taste not found in rice vinegar, mostly due to it being made from sake lees.

Meanwhile, rice vinegar, depending on its type and brewing, has a clearer taste compared to red vinegar along with a more definite sourness. 
The flavor isn't as rich as its red counterpart, but it also doesn't have its quirks. It is generally believed that rice vinegar shari has a clearer taste and is easier to match with all kinds of fish.

There is no universal shari that goes well with all kinds of fish. Each store has its own unique shari flavor. Some shari are salty yet retain the sugar's sweetness.
Some also use red vinegar but have a mellow flavor with none of the usual quirks.
Some even strongly smell of vinegar at first but turn savory once you start chewing.
After going through around 10 to 20 sushi restaurants, you'll eventually come to gain a rough understanding of the direction of the shari's flavor, as well as what goes well with it.

For many sushi chefs, shari is their soul and the most crucial part of sushi. Even if their shari tastes best with gizzard shad, they'll hone their technique so that it will also go with tuna.
Sushi chefs spend their days improving their techniques while pitting their skills against their fellows.

If you're a true sushi lover, think of yourself as being duped and try eating sushi while focusing on the shari.
You'll be surprised after going through a couple of restaurants when you realize that each store has its own uniqueness to its shari.
Being able to quickly and thoroughly understand this uniqueness is a huge step for an enthusiast.
You know you've already become an upstanding sushi enthusiast if things like "The shari here is sweet, so it'll go well gizzard shad" or "I'm gonna go for clams next time" start popping into your head.

Not sure which shari style fits your taste?

Let a local expert guide you.

As you’ve just seen, the world of shari is deeper than many first-time visitors expect.
The balance of vinegar, salt, and sugar, the choice between red or white vinegar,
and the way each chef adjusts temperature, texture, and acidity—these details define the entire sushi experience.

But with hundreds of sushi counters in Tokyo,
identifying a restaurant whose shari truly fits your preferences can be challenging,
even for seasoned diners.

Omakase Concierge by TableEX Inside helps bridge that gap.
You share your preferred date, budget, location, and the kind of shari or atmosphere you enjoy,
and a local expert selects a counter that aligns with your taste.
No guesswork, no endless research—just a thoughtful match based on real experience.

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    Find Your Sushi Match
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The Secret Behind Sushi Rice (Shari)

Hello from the TableEX editorial team.

The team’s love for tempura goes a bit too far.
Some members claim they can tell how the oil is behaving just by the way the batter stands on the neta.
Maybe a little obsessive—but that’s the kind of food lovers we are.

The sound of oil rising.
The fragrance that bursts the instant the tempura hits the oil.
That fleeting moment when batter and ingredient become one in perfect harmony—
we live for that moment, keeping our eyes glued to Tokyo’s best tempura counters day after day.

This time’s theme: “Tokyo Tempura – The Ultimate Line-up Right Now.”

In today’s Tokyo, chefs are moving beyond the boundaries of classic Edomae style,
honoring tradition while expressing their own ideas of what tempura can be—
through ingredient selection, frying rhythm, and the scent of oil that fills the air.

No gimmicks, no empty nostalgia.
Every detail—from the temperature of the oil to the thickness of the batter—
reveals each chef’s individuality and pride.

Now, tempura has become something to choose by who fries it.

This article highlights the most exceptional counters representing the forefront of Tokyo’s tempura scene.
When planning your next trip to Tokyo, make sure to include at least one of these unforgettable counter experiences.

Tucked away from the spotlight, Nakagawa is one of those places that chefs and ingredient suppliers whisper about with deep respect. At the helm is Takashi Nakagawa, a veteran who spent 17 years honing his skills at Mikawa Kayabacho. Thoughtful and precise, Nakagawa even wrote The Science of Tempura—a title that perfectly captures his analytical approach to the craft.

His style follows the classic Mikawa philosophy: fast, high-heat frying that leaves a golden, airy crust and a rare, barely-touched center. While he once dabbled in more unusual ingredients like flounder and sea bream, he has since returned to the essentials of Edo-style tempura, refining his focus on what he calls “the necessity of frying.”

The results are spectacular. The shrimp, eel, and scallops are textbook-perfect—crisp, juicy, and full of character. And if you visit in the fall, don’t miss the matsutake. Lightly fried, aromatic, and quietly luxurious, it’s a highlight of the seasonal menu.

This isn’t a flashy restaurant, nor is it trying to chase trends. But for those who value precision, restraint, and the quiet confidence of true technique, Nakagawa is one of Tokyo’s most compelling tempura experiences. We’d happily make it a monthly ritual.

There’s a certain kind of magic to great tempura—the kind that crisps on the outside while gently steaming within. It’s a craft that demands more time to master than even sushi or kaiseki, and Chef Kazuki Yaguchi has certainly put in the years. After 22 years of training at the iconic Mikawa Zezankyo, Yaguchi now runs his own kitchen, where a handwritten certificate from his mentor, Tetsuya Saotome, still hangs with pride.

The style here is unmistakably Mikawa: high-heat frying that locks in flavor and draws moisture from within, giving the tempura its signature crunch and clarity. But what really makes Yaguchi’s tempura stand out is the batter—light, clean, and always in harmony with the ingredient it wraps. Even after ten or more pieces, each bite feels fresh. Somehow, the course never gets heavy, and you find yourself anticipating what’s next.

While he stays rooted in tradition, Yaguchi is quietly refining and experimenting. He’s not trying to reinvent tempura overnight—but if you pay attention, you’ll notice subtle shifts, personal touches, signs of a craftsman gently carving out his own path.

Add to that his calm, kind presence behind the counter, and you’ve got a place that feels both masterful and welcoming. For anyone serious about tempura, Yaguchi is a must.

After making waves in Saitama, chef Takumi Masuda moved Tempura Taku to Kagurazaka—and within eight months, it was listed in the Michelin Guide Tokyo 2025. Despite having no formal training in tempura, Masuda has earned a following with his clean, confident style and keen sense of flavor.

Tempura is fried in safflower oil, giving it a pale, crisp finish. Seafood like rare Kinmedai（splendid alfonsino）and Aori ika（bigfin reef squid）is excellent, but the vegetables truly shine. Shiitake mushrooms, zucchini blossoms—each delivers surprisingly vivid flavor.

Masuda often pairs ingredients with unique sauces. One example: ume plum paste blended with shaved katsuobushi. Every detail feels thoughtful and precise.

With just eight counter seats and one seating per night, the experience is intimate and unhurried. In a city packed with tempura legends, Tempura Taku offers a fresh and focused take that’s well worth a visit—especially before the waitlist grows even longer.

Tucked away in the quiet streets of Tsukiji, Seiju is a long-time favorite among serious tempura fans—and even top sushi chefs. Yoshiaki Shimizu opened the restaurant in 2008 after training at the classic Akasaka spot Rakutei, and his cooking reflects a deep sense of care and balance.

Tempura here is feather-light and pale in color, thanks to taihaku sesame oil. The dipping sauce is bright with katsuo dashi, daikon is grated fresh to order, and every garnish—from Sanuki salt to organic lemon—is carefully chosen.

The ingredients are first-rate: kuruma ebi（Japanese tiger prawn）fried rare to draw out sweetness, Hamo（pike conger）and Anago（conger eel）with a delicate golden tint, and rarer items like sake lees tempura made from Mimuro Sugi.

There’s also a surprisingly deep wine list, especially for a tempura restaurant, with a Burgundy focus. If you enjoy refined tempura with personality and a good glass of wine, Seiju is a place to remember.

Among Tokyo’s tempura restaurants, none is drawing more attention than Arata Mikawa. Chef Hisao Ogawa trained under Tetsuya Saotome of the legendary Mikawa Zezankyo, and was entrusted with the name “Arata” to carry on the tradition in his own way.

Ogawa’s technique mirrors the Mikawa style—frying ingredients at high heat to intensify flavor—but his touch is unmistakably personal. The batter starts with a crisp snap and melts into a delicate coating, never oily or heavy. Even a full omakase feels surprisingly light.

The menu centers on Edomae classics like Ika（squid）, Kisu（whiting）, Ebi（shrimp）, and Anago（conger eel）, but also includes thoughtful additions such as Kasugo（young sea bream）and Hamaguri（clam）. These variations reflect Ogawa’s commitment to evolving tradition with integrity.

Arata Mikawa is not just a tribute to the past—it is a quiet but confident step into the future of tempura. For those seeking depth and craftsmanship, this is a name to watch.

In the world of Edomae tempura, much attention is paid to the Mikawa school—but chef Tomokazu Maehira is making a compelling case for the Yamanoue lineage. After serving as head chef at the historic Yamanoue, Maehira opened his own restaurant to focus purely on tempura, and it shows in every detail.

He adapts the oil blend during the meal—starting with a mix of Taihaku and Taikou sesame oils, then switching to pure Taihaku toward the end to keep the finish light. The course structure also breaks convention. Rather than open with shrimp, Maehira begins with lighter items like white fish or squid, alternating seafood and vegetables with balance and care.

Scallops are fried in stages to show contrasting textures. Gobō is aged in-house for two months. Even the piman (green pepper) is sourced directly from farms to ensure it can be served whole. He creates original pieces too—like komatsuna roots or baby scallops with young green onion wrapped in nori.

Awarded a Michelin star in 2019, Maehira is still somewhat under the radar—but his quiet precision and bold ideas make him one of Tokyo’s most exciting tempura chefs today. A must-visit for those seeking something beyond the expected.

Opened in 2025 in Ebisu, Tempura Kitagawa introduces a calm, precise new voice to Tokyo’s tempura world. Chef Naohiko Murata, from Shizuoka, came to cooking late—after a decade outside the trade—but a life-changing meal at Tempura Naruse set him on a path of self-study and devotion.

To test his skill, Murata trained at Tempura Kondo in Ginza, where he learned to “cook for people, not just ingredients.” That philosophy defines his work today—quiet, patient, and deeply focused.

His signature tachiuo (beltfish) from Sasue Maeda Fish Shop is aged up to five days, coated in an airy egg-white batter, and fried at low temperature for a translucent, fragrant finish. Other highlights include kuruma ebi (tiger prawn), aji (horse mackerel), and the Red Moon potato, fried and rested repeatedly until its sweetness deepens.

The meal ends with tencha, tempura over dashi made from hand-dried bonito flakes of Shizuoka.

Unaffiliated with any major lineage, Murata blends science, restraint, and intuition—an independent spirit poised to redefine what Tokyo-style tempura can be.

Tokyo’s Top 7 Tempura Restaurants to Try in 2025

Hello from the TableEX editorial team.

Fine dining has its charm, but sometimes it’s a single pizza sliding out of a wood-fired oven that delivers the day’s most unforgettable moment.
Tokyo’s pizza scene is no longer about simply recreating Naples. It has evolved into its own standalone food culture — shaped by chefs who push technique, fermentation, and fire with a level of precision you rarely see outside Japan.

The blend of flours, the hydration of the dough, the length of fermentation, the exact temperature of the oven.
Pizza looks simple, but once you start chasing perfection, there’s no finish line.
Across Tokyo, dedicated pizzaioli spend every day refining what they believe to be their ultimate pie.

This feature highlights the very best of that movement — places chosen not for hype or trends, but for pure, unmistakable quality.

Whether you drop in for a casual single slice, or build an entire day’s itinerary around one oven,
Tokyo’s pizza scene is strong enough to justify either.

On your next trip to the city, treat yourself to one of these serious, standout pies.

A favorite among international travelers, PST serves a style of pizza that isn’t Neapolitan or New York — it’s distinctly Japanese, shaped by technique rather than tradition.

Owner-pizzaiolo Tsubasa Tamaki trained at SAVOY before opening his own shop in 2017. His focus, almost to the point of obsession, is the dough. After years of adjusting hydration, fermentation, and milling ratios, he developed a proprietary flour blend that took five years to finalize. The result is a crust that’s impossibly light, crisp at the edge, and soft enough to eat two or three pies without hesitation.

The signature “tamaki” pizza layers cherry tomatoes, smoked mozzarella, pecorino, and basil. Crush the tomatoes and the acidity bursts forward; the gentle smokiness of the mozzarella ties the sweetness of the wheat and the salt of the cheese into a clean, balanced finish.

It’s the kind of pizza that works when you’re slightly hungry and want something satisfying but never heavy — casual, quick, and quietly well crafted.

PST operates two locations: Higashi-Azabu and Roppongi. The former is intimate and homey; the latter is more spacious and modern. Since Tamaki typically works out of the Roppongi shop, TableEX recommends heading there if you want to experience the craft at its source.

Just steps from the Kaminarimon Gate, SAVOY Kaminarimon brings one of Tokyo’s most influential pizzerias to Asakusa’s center stage. Since 1995, when pizzaiolo Tsubasa Tamaki founded the original SAVOY in Azabu-Juban, the restaurant has defined Tokyo’s Neapolitan movement with its strict “less is more” philosophy.

The Kaminarimon branch carries that lineage forward. Slip inside from the busy street and you’re met by the quiet crackle of the wood fire and the familiar black-tiled oven, tended by chefs who move with unhurried precision. The menu is unchanged: Margherita and Marinara only. But within that minimalism lies the craft — a dough fermented for more than a day, blistered at the edges and soft at the center, and a tomato sauce tuned to sharp acidity and natural sweetness.

The Marinara’s fresh garlic and oregano warm the air; the Margherita aligns tomato, mozzarella, and basil in a clean, balanced arc of flavor. Each bite carries a faint smokiness that links Naples and Tokyo in equal measure.

If Azabu-Juban was the birthplace of Tokyo’s Neapolitan wave, Kaminarimon is its continuation — tradition translated into Asakusa’s mix of shrines, markets, and everyday bustle. One oven, two pizzas, and a philosophy that still proves how far simplicity can go.

In Kabukicho’s sleepless core, Pizzeria Lumen keeps its wood-fired oven burning until 1 a.m. — almost unheard of for pizza made this seriously. This isn’t late-night comfort food; it’s true Neapolitan craft delivered with steady, unshowy precision.

The dough, fermented slowly from a three-flour blend, carries natural sweetness and a subtle nuttiness. The crust blisters cleanly, crisp at the edge and soft within, seasoned just enough to make every bite land without heaviness.

The Margherita is the purest expression of the house style. A vivid tomato sauce meets bocconcini mozzarella flown in from Naples, melting into the dough while retaining its texture. The balance of acidity, cream, and wood smoke feels exact — nothing more, nothing less.

Seasonal specials show the kitchen’s range: a truffle-rich Tartufo, buffalo mozzarella pizzas, and small plates like Sasuke pork terrine or crisp duck confit that reveal a deeper hand beyond the oven.

Despite the late hours, reservations are still essential. Chefs finishing their shifts and locals in the know come for what has repeatedly been named one of Japan’s Top 100 pizzerias.

In a district that never winds down, Lumen serves as a quiet, wood-fired refuge — proof that real craft doesn’t sleep.

In the quiet residential streets of Hamadayama, Pizzeria Cor a Cor brings honest Neapolitan craft to Tokyo’s western suburbs. Chef Simone, a Naples native who trained under his uncle — a vice president of the Associazione Verace Pizza Napoletana — spent seven years at La Piccola Tavola before opening this restaurant with his wife in 2022.

The dough is the backbone of Cor a Cor. Simone blends Caputo’s Sacco Rosso and Tipo Uno flours, then relies on long fermentation to draw out sweetness and aroma. Fired in a two-ton Stefano Ferrara oven imported from Naples, the crust emerges airy, lightly charred, and fragrant — crisp at the rim, soft at the center. Even the exhaust is purified with steam, a small detail that reflects the restaurant’s commitment to authenticity.

The Margherita is pure and balanced, while the signature Amore Mio — heaped with prosciutto, arugula, and melting mozzarella — shows Simone’s generosity and southern Italian warmth. Small plates like Sasuke pork terrine, trippa alla napoletana, and house-made limoncello add a home-style touch.

Far from central Tokyo yet full of heart, Cor a Cor stands out as one of the city’s most genuine and lovable pizzerias — a daily expression of craft and hospitality.

At the foot of Tokyo Tower, Pizzeria da Peppe Napolistaca brings a slice of Naples to the city. Blue walls, Napoli jerseys, and the hum of the open kitchen set the tone, but the real heartbeat is Giuseppe “Peppe” Errichiello — a Neapolitan pizzaiolo who treats pizza as craft and emotion in equal measure.

His signature creation is the star-shaped “Don Salvo,” inspired by his mentor Salvatore Cuomo. Each of the eight folded points is filled with ricotta and spicy salami, while the center carries the classic trio of tomato, mozzarella, and basil. Fired at 480°C, the pizza emerges feather-light, blistered, and aromatic — a balance that shows years of quiet refinement.

Peppe tailors his dough for Japan: a blend of Caputo flour and domestic wheat, long fermentation for lightness, and reduced salt for clean flavor. Tomatoes and mozzarella are imported directly from Italy, mirroring what he once used in Naples. The consistency and punch of flavor have made the restaurant a magnet for locals and Italian expats alike.

The atmosphere shifts with the clock — brisk lunches, lively evenings, and a wine list built around Campania varietals by sommelier Akihito Tsuda. Nearly 25 pizzas and 40 rustic dishes round out a menu that’s generous without losing focus.

Still in his early thirties, Peppe cooks with the calm precision of a veteran and the joy of someone who simply loves feeding people. Watching him stretch dough by hand, chatting in rapid Italian with his team, you can sense why many already see him as the next “Don” of Tokyo’s pizza scene.

Susumu Kakinuma is the man who transformed Neapolitan pizza into a distinctly Japanese craft. Born in 1958, he first set out to become a jazz musician in New York. After returning to Japan, he redirected that same intensity toward pizza, opening SAVOY in Nakameguro in 1995 before renaming it Seirinkan in 2007.

The menu has never changed: Margherita, Marinara, and Bianca. “Expand the flavor and you dilute the craft,” he says. His philosophy is reduction, precision, and absolute focus — a stance that reshaped the country’s pizza culture.

For Kakinuma, everything begins with the dough. In early SAVOY days he used French flour, but now he collaborates with a miller in Kumamoto to produce a custom domestic blend. His requests are abstract — “I want a flour that gives this char and fragrance” — and the miller adjusts ratios with each shift in season and humidity. It’s delivered only when he declares it right.

The dough is mixed slowly to protect the gluten, fermented, barely touched, then stretched and fired in a wood oven at nearly 800°C. In under 90 seconds, a pizza emerges with blistered cornicione, a thin but structured center, and an aroma that feels alive. Press the crust and it springs back; bite in and the sweetness of wheat, the whisper of salt, and the faint smoke of the oven fall into place.

The Marinara shows the dough at its purest — rosemary, garlic, and tomato guided by char and acidity. The Margherita balances bright tomato with the milkiness of mozzarella and the lift of basil. The Bianca, without tomato, highlights the dough more directly: gentle, fragrant, quietly sweet.

Ingredients are chosen for consistency rather than romance. No theatrics, no elaborate sourcing stories — just the pursuit of a pizza that tastes identical day after day.

This clarity is what defines Seirinkan. In the brief moment when char, grain, and heat align, you see why Kakinuma’s work remains the benchmark in Japan.

Hidden on a quiet street near Shirokane Takanawa Station, Tarantella da Luigi is one of Tokyo’s few restaurants that delivers Southern Italian cooking with real authenticity. The space is simple and warm, centered around a wood-fired oven that sets the rhythm of the room.

Chef Yuichi Teratoko trained for over seven years across Naples, Sardinia, Lombardy, and Campania, and his cooking reflects that experience. The pizzas sit between classic Neapolitan style and his own sensibility — a dough with chew and lightness, baked until the crust carries clear wheat aroma. The DOC pizza, overflowing with chopped cherry tomatoes, is vivid, juicy, and unmistakably his.

Pasta dishes follow the same Southern Italian logic, such as spaghetti with eel, tomato, and basil, blending richness and acidity with quiet control. Everything is à la carte, reasonably priced, and paired with a wine list focused on Southern Italy.

There’s nothing decorative or fussy here — just honest craft shaped by years in Italy. Tarantella da Luigi is a rare Tokyo restaurant where Southern Italian cuisine speaks in its true voice.

Just minutes from Ebisu Station, PICICA PICICA PIZZA & PASTA has quickly become one of the neighborhood’s buzziest openings.
The concept is sharp: pizza you can drink. Thin, lightly baked pies and wine friendly small plates create a casual, high energy room that fills up fast at lunch and stays lively through dinner.

Every meal starts with the signature Bomba Bread — a hollow, crisp dome of dough finished with Parmigiano. You tear it apart, pair it with sauces, and the night begins instantly on a fun note.

Pizzas are intentionally light so you can keep drinking.
The Pomodoro balances fresh tomato, mascarpone, and basil.
The EGG FC becomes rich and indulgent once the yolk breaks.
Even the cheese and maple pizza works as a light dessert.

Snacks follow the same logic: crushed potatoes with herb mayo, lamb sausage, charcuterie, prosciutto. Everything is built to keep wine moving, and the staff’s recommendations are quick and confident.

Lunch starts around 1,300 yen, while dinner with drinks lands around 6,000–8,000 yen.
Lively, compact, and consistently fun, PICICA PICICA is one of Ebisu’s most reliable casual spots right now.

In a quiet corner of Hatsudai sits Sam woodfired, a tiny one-man pizza restaurant where chef Takachi Goto works a blazing oven entirely on his own. Trained in Japan and using whole-grain “Mahorama” wheat from Gunma, he bakes some of the most characterful wood-fired pizzas in Tokyo: thin yet structured crusts, deep grain aroma, and a flavorful blistered edge. The Margherita is striking in its balance, while seasonal creations like bottarga and rapini showcase bitterness, smoke, and umami with real finesse.

Small plates are simple but well judged—mortadella steak, ricotta with honey, roasted vegetables—each relying on the oven’s heat rather than embellishment. Even details like freshly crushed chili flakes speak to the chef’s focus on purity.

Unpretentious, intimate, and powered entirely by one craftsman, Sam woodfired is one of Hatsudai’s most compelling new openings. Go for the dough; stay for the quiet, wood-fired rhythm of the room.

In a quiet pocket of Kitasenju, TOMMY PIZZA offers something Tokyo hasn’t seen before: a full Pizza Degustazione, a tasting menu built entirely around dough. Only eight counter seats face the open kitchen, where chef Tommy—trained under serious Italian masters like Giuseppe Cravero and Marco Manzi—works through multiple dough styles with calm precision.

Each course features a different dough: high hydration BIGA, ancient Sicilian grain TUMMINIA with its cinnamonlike aroma, and even a near-impossible 110 percent hydration dough that’s soft, elastic, and almost cloudlike. Over seven pizza courses, textures shift constantly—thin, airy, sealed, black-ink, focaccia-like—paired with toppings ranging from tomato and mozzarella to venison, uni with stracciatella, swordfish and lemon, and ayu with zucchini.

Despite the experimentation, everything is controlled and intentional. The dough is the star—light, expressive, and deeply flavored from fermentation and grain. A sharp five-glass wine pairing tracks the menu, and dessert continues the theme with milk gelato infused with roasted pizza dough.

With only eight seats and a style that doesn’t imitate Naples or any classic tradition, TOMMY PIZZA feels like a personal laboratory for modern dough craft. It’s a destination for anyone interested in fermentation, contemporary pizza technique, or simply experiencing something that doesn’t exist anywhere else in Tokyo.

Just behind Roppongi Midtown sits FREY’s Famous Pizzeria, an eighteen-seat shop where everything revolves around one idea: the dough. Chef Shogo Yamaguchi, trained at SAVOY, has kept the menu to just three pizzas — Margherita, Marinara, and Bianca — since 2011. The restraint is intentional: every decision serves the dough first.

Each pizza is stretched, topped, and fired individually. No batching, no shortcuts. The Margherita lands uncut, showing exactly what the shop values: bright tomato acidity, clean wheat aroma, controlled bitterness from the char, and a dense, salty crust with real presence.

A quiet signature is the “Smoked” series, especially Smoked 3 with smoked prosciutto. The smokiness threads through the mozzarella and crust, making it an unexpectedly strong wine pizza.

Lunch is minimal, nights draw many international guests, and the counter stays focused on the rhythm of the oven. Yamaguchi refuses to expand the menu because it would dilute the one thing he wants to perfect: reading the dough and baking each pie at its best moment.

FREY’s is not about variety or flash. It’s a pizzeria that commits fully to one idea — and delivers a Margherita that tells you everything about the dough, the heat, and the person working the peel.

Best Pizza in Tokyo: 10 Essential Pizzerias for 2025

Hello from the TableEX editorial team.

We are a group of passionate food lovers who care far more about restaurants that invest in truly delicious ingredients than those that spend on flashy advertising or marketing. If you’re visiting Japan and want to make absolutely sure you don’t go wrong with your restaurant choice, we recommend picking from the TableEX list. We confidently stand by the quality.

This time, our focus is on tonkatsu.
In Tokyo, the scene now features not only long-established favorites that have held a firm presence for over a decade, but also a wave of stylish newcomers who explore the potential of pork as an ingredient and push the boundaries of what tonkatsu can be.

Even service styles are evolving. More restaurants are now offering advance reservations—once a rarity—allowing diners to skip the long queues. In this article, we present TableEX’s carefully curated list of the 9 tonkatsu restaurants to visit right now, where you can reserve in advance and be assured of a great meal without the wait.

Among Tokyo’s ever-evolving tonkatsu scene, Tonkatsu Keita has quickly become one of the city’s hardest tables to secure. Chef-owner Keita Aoki founded the restaurant with a clear mission: to showcase the exceptional flavor of Rokuhaku Kurobuta, a prized heritage pork from Kagoshima raised by his own family. Remarkably, Aoki never apprenticed under a tonkatsu master—he perfected the technique entirely on his own.

The Rokuhaku Kurobuta, known for its diet of locally grown sweet potatoes, delivers a clean, rich flavor layered with natural sweetness. Each cutlet is fried twice: first at a gentle 120–130°C in top-grade Dutch lard to preserve tenderness, then finished at 170–180°C for the perfect balance of crunch and succulence. The fillet, encased in a pale golden crust and blushing pink within, releases an almost buttery juiciness with every bite—easily among Tokyo’s finest.

Eating here is almost ceremonial. Start with a bite plain to appreciate the meat’s purity, then sample it with Himalayan rock salt and a squeeze of sudachi. Follow with soy sauce and wasabi, and finish with the house sauce and a hint of mustard. Each variation brings a new layer of pleasure, and before you realize it, the plate is spotless.

Perfection extends beyond the pork. The rice is sourced from leading producers across Japan, and the pork miso soup brims with depth—or, for a lighter option, try the shijimi clam soup rich in dashi. Even the cabbage gets special treatment, served with either black truffle or shiso dressing for a refreshing contrast.

For first-timers, TableEX recommends the Rokuhaku Kurobuta Premium Fillet Set. Those with an extra appetite should add the restaurant’s signature menchi katsu or jumbo prawn fry—both are standouts.

With travelers still lining up at Narikura, Tonkatsu Keita is emerging as Tokyo’s next must-visit tonkatsu destination. Confidently recommended—go now, before word spreads even further.

Just three minutes from Okachimachi Station, Ponta Honke is a beloved old-school yoshoku spot that has been serving comfort food for generations.

Its signature dish is katsuretsu, a refined tonkatsu created by the founding chef, who once cooked for the Imperial Household. Pork loin is slowly fried in oil blended with lard from the same cut, resulting in a golden crust that’s crisp yet delicate, with an aroma that’s rich but never heavy.

Another standout is the wagyu beef tongue stew. Thick slices of tongue are simmered until melt-in-your-mouth tender, coated in a jet-black demi-glace with a hint of soy sauce—perfect with plain rice.

Other favorites include ebi fry, anago fry, abalone sautéed in butter, and grilled hamaguri. The menu is full of nostalgic gems, best enjoyed with friends and shared at the table.

Ponta Honke is proof that the charm of yoshoku never fades.

Since its founding in 1977, Tonkatsu Sugita has been a beloved mainstay of Asakusa’s dining scene and a benchmark for classic Tokyo tonkatsu. For eight consecutive years, it has earned the Bib Gourmand distinction in the Michelin Guide Tokyo—a testament to its consistency and craftsmanship.

Every cutlet here reflects decades of dedication and refinement. The pork, sourced mainly from Chiba Prefecture, is chosen through long-standing partnerships with trusted suppliers. Rather than focusing on brand or origin, Sugita’s philosophy is simple: select only the finest meat available that day.

Each piece of tonkatsu is encased in a delicate layer of breadcrumbs and fried using a meticulous three-stage temperature method, alternating between high and low heat to achieve the perfect balance of crispness and juiciness. The rosu (loin) is especially noteworthy—excess fat is carefully trimmed, allowing the gentle sweetness of the fat to harmonize with the meat’s deep umami. The crust carries so much flavor that many regulars forgo the sauce entirely, seasoning it only with a touch of salt.

Side dishes receive the same attention. The pork sauté—a house favorite—is finished with butter, soy sauce, and a hint of whisky, giving it an irresistible aroma. The omelette is another standout: golden on the surface, luxuriously soft and custard-like inside.

The interior is bright and uncluttered, maintaining a nostalgic warmth that feels perfectly suited to Asakusa’s old-Tokyo charm. Strolling the surrounding streets before settling in for a meal only heightens the experience. For anyone seeking tonkatsu with genuine heart and history, Tonkatsu Sugita remains an essential stop.

This tonkatsu specialty shop stands apart for its uncompromising dedication to pork. The owner-chef, a passionate connoisseur, handpicks from over 150 breeds, including rare varieties like Mangalitsa from Hungary, often called the “edible national treasure.” Other standouts include Amagi Kurobuta, Nangoku Sweet, and Diamond Pork—each with distinct texture and flavor.

The pork is fried in 100 percent lard using coarse, fragrant panko from Nakaya, Japan’s legendary breadcrumb maker. The result is a golden, crunchy crust that perfectly complements the rich, juicy meat. It’s a deeply satisfying expression of tonkatsu that reminds you just how good this comfort food can be.

Served alongside are carefully cooked Milky Queen rice from Shiga in a donabe pot, crisp shredded cabbage, nori seaweed, and a clear soup with shijimi clams. Every element is thoughtful and deeply rooted in quality.

After gaining a loyal following in Shinjuku, a second branch opened in Harajuku in 2024, offering seasoned diners a truly exceptional tonkatsu experience in a neighborhood long lacking one.

Katsukami offers a fresh, refined take on tonkatsu by presenting it as a full tasting course. Instead of the standard set meal, each cutlet is fried to order and served one at a time at the counter. The lineup includes not only familiar cuts like rosu (loin) and hire (fillet), but also rare parts you’re unlikely to find elsewhere—letting you explore the full range of pork’s flavors and textures.

The pork comes from top quality breeds such as Maeda Bito, Yonezawa Buta, and Tokyo X, chosen for their balance of rich flavor and fine fat. The crust is exceptionally light and crisp, the result of months spent refining a unique breadcrumb blend and frying technique.

Guests are offered two sauces—one rich, one sharp—and a selection of salts to pair with different cuts. This allows for a fun, interactive experience where you can discover how each condiment brings out different qualities in the meat.

The rice is just as carefully selected. Katsukami uses Tsuranuki, a rare variety of Yumepirika rice from Hokkaido. With its chewy texture and glossy finish, it provides the perfect complement to the juicy cutlets.

With sleek wooden interiors and copper accents, the space feels closer to a fine sushi or kaiseki counter than a typical tonkatsu restaurant. And in a city where quality dining in Ginza often comes with a high price tag, Katsukami offers impressive value. If you want to experience tonkatsu like never before, this is the place to do it.

Tonkatsu.jp is unlike any other tonkatsu restaurant in Tokyo. What sets it apart is not just the quality of the pork, but the passion and curiosity of its owner, who treats pork like a wine sommelier treats grapes.

The menu offers an astonishing variety of breeds, from rare names like Saddleback and Schwäbisch Hall to regional specialties such as Amagi Kurobuta, Olive pork, and Kinako pork. Each breed is presented with a handwritten profile and farm photo, creating an experience that’s as informative as it is delicious.

The tonkatsu is fried in a blend of canola oil and lard, with the balance adjusted daily to suit the conditions. The result is a crisp yet airy coating that perfectly frames the character of each cut. On one visit, a selection of Saddleback pork from Kagoshima stunned with its rich, almost wild flavor—deep, savory, and completely unique.

Every element on the plate is made to complement the star: perfectly cooked Tsuyahime rice from Yamagata, finely shredded cabbage, and a light, balanced sauce.

This is more than a restaurant—it’s a deep dive into pork, with every meal offering something new to discover. If you thought you knew tonkatsu, Tonkatsu.jp invites you to think again.

A ten-time Michelin Bib Gourmand recipient, Mochibuta Tonkatsu Taiyo has earned its reputation as one of Tokyo’s most beloved tonkatsu restaurants. A handwritten note inside reads, “We take time to prepare each dish carefully. Thank you for your understanding.” It says everything about the values that define this humble, focused kitchen.

The pork is Sangenbuta, a prized Japanese crossbreed known for its tender texture and clean, sweet fat. Fried to a golden crisp, the coating is light and delicate, clinging tightly to the juicy interior. The first bite—ideally with just a touch of rock salt—reveals a depth of flavor that stays with you.

There are no frills here, only mastery. The tonkatsu looks exactly as it should, but every detail is refined to perfection. It’s a quiet kind of excellence that can only come from years of steady dedication.

For lovers of classic tonkatsu done with soul and skill, Taiyo is an essential stop.

When it comes to tonkatsu in Ginza, TableEX proudly recommends Tonkatsu Aoki. The signature here is Hayashi SPF pork, a premium breed known for its sweet, creamy fat that borders on addictive.

What makes Aoki even more impressive is the story behind it. The chef, originally an izakaya owner, is entirely self-taught. His tonkatsu reflects years of passion and experimentation, with two standout features: thick cuts cooked to a perfect medium rare, and a crust that’s deeply aromatic and satisfyingly crisp.

The flavor is rich but refined. While many enjoy the cutlet with sauce, the real highlight here is salt. A trio of salts—Awaguni from Okinawa, Himalayan rock salt, and pink salt—lets you explore different expressions of umami with each bite.

In winter, the kaki fry is a must. Plump, flavorful, and expertly fried, it easily rivals Tokyo’s most famous Western-style oyster fry spots.

Lunch lines can be long, but dinner reservations are accepted. After a day in Ginza, few things hit the spot like Aoki’s golden, salt-kissed tonkatsu.

On weekends, a steady line forms outside this much-loved tonkatsu spot in Azabu-Juban, one of Tokyo’s most discerning gourmet neighborhoods. Operated by the reputable meat wholesaler Niku no Ishikawa, the restaurant doesn’t rely on a single brand of pork. Instead, it handpicks whichever cut shows the best marbling and balance of flavor that day.

The signature tonkatsu is instantly recognizable for its delicate, golden coating. The breadcrumbs are exceptionally fine, giving each bite a light, crisp texture and a warm, nutty aroma. In the jo rosu katsu set, the lean portion is elegant and clean, while the fatty rim bursts with rich, juicy depth. On the table, you’ll find their own tonkatsu sauce—moderately sweet and perfectly balanced—along with salts from France and Bolivia for contrast.

The rice, a premium Koshihikari from Niigata, offers an intense fragrance and full-bodied sweetness that beautifully complements the pork. Every side dish feels carefully considered: the tonjiru (pork miso soup) is robust, packed with large, tender vegetables and thick cubes of pork trimmings; the pickles are crisp and refreshing, resetting the palate between bites.

This is tonkatsu that captures both elegance and heartiness—crafted with precision yet deeply satisfying. And with most sets priced under 2,000 yen, it’s an experience that feels almost too good to be true. Wagyu and sushi may steal the spotlight, but few things compare to the simple joy of a perfectly fried cutlet paired with a steaming bowl of white rice.

Top 9 Tonkatsu Restaurants in Tokyo That Take Reservations

Hello from the TableEX editorial team.

We love yakiniku so much that we even study how to grill each cut to perfection at home—never mind that the place fills with smoke, we couldn’t care less (laughs). If you’re choosing where to enjoy yakiniku during your trip to Japan, make sure to check out TableEX for the hottest, most up-to-date recommendations.

Our theme this time is Tokyo’s new wave of yakiniku.
In recent years, the city’s yakiniku scene has evolved far beyond simply competing over meat quality. While rooted in the tradition of Japanese wagyu grilling, the latest rising stars are making their mark with meticulous cutting techniques, precise grilling, and a relentless focus on sauces and seasonings.

Lean cuts and rare parts are sliced for optimal texture, grilled with delicate control to draw out their fullest flavor, and paired with sauces that often start from soy or miso, then build complexity through original blends of aromatic oils and spices. Today, yakiniku is no longer just about “grilling good meat”—it has become a battle of skill and creativity, perfecting each cut to the highest standard.

In this article, we introduce a handpicked selection of Tokyo’s most exciting new-generation yakiniku restaurants. From cutting to grilling, sauces to course design, every detail reflects the chef’s philosophy. This is the front line of Tokyo yakiniku—and it’s an experience worth seeking out in person.

In the ever-evolving world of yakiniku, a handful of names have risen to prominence in recent years, and Ushinoe is certainly among the most noteworthy.

Owner Katsuhiro Igarashi grew up surrounded by the aroma of sizzling meat at his family’s long-standing yakiniku restaurant, which has been in operation for more than three decades. From the time he was a child, he played with knives and charcoal as naturally as toys, learning the craft at his father’s side. After striking out on his own in 2016, his career followed a steady course—until a single encounter in 2022 changed everything. A visit to one of Tokyo’s elite yakiniku establishments and one unforgettable bite of harami made him realize how far the possibilities of wagyu could reach. That moment drove him to rebuild his supply chain from the ground up and aim for the very top of Japan’s yakiniku world.

Today, the transformed Ushinoe is regarded as one of Tokyo’s hidden powerhouses for wagyu. Igarashi’s obsession lies especially with offal, which he procures from Kenjiro Tajima Shoten, a famed purveyor known for exceptional wagyu cuts. Tongue, liver, and harami are all standouts, yet the tripe and cheek meat left the strongest impression on my latest visit. Many restaurants serve good beef but falter in their seasoning; here, the balance between quality and flavor is nothing short of perfection.

Though it sits slightly outside the city center, Ushinoe has quickly become a pilgrimage spot for those seeking to experience wagyu at its most honest and inspiring—at prices that remain surprisingly reasonable. It’s only a matter of time before getting a seat here becomes nearly impossible, so make the journey while reservations are still within reach.

Opened in 2023, Yakiniku Kokochi has quickly gained a following among serious meat lovers. Chef Shuntetsu Kimura went independent after 12 years at a respected yakiniku house, bringing with him a deep commitment to traditional, sauce-focused downtown-style barbecue.

Kuroge wagyu and fresh offal are sourced through Tokyo’s central meat market and trusted suppliers. Kimura matches each cut with a carefully crafted house sauce, massaging and seasoning to draw out maximum flavor. His top-grade harami needs nothing more than sauce to shine, while the nami karubi gets a richer marinade with garlic and pepper—turning even everyday cuts into something crave-worthy.

The rice, cooked daily in a hagama pot, has a natural sweetness that pairs perfectly with the bold sauces and sizzling fat. Salt-grilled options are available, but the real joy here is scooping sauced yakiniku over steaming rice—deeply satisfying and comforting.

In an era when yakiniku is becoming increasingly upscale, Kokochi brings things back to their flavorful roots. For those who long for the rich, punchy style of classic yakiniku done with precision, this is a must-visit.

Just a 30-second walk from JR Ogikubo’s north exit, Horumon Kou is earning a loyal following for its exceptional offal and wagyu, all served in a relaxed, accessible setting. Owner Tokuyama sources directly from the Tokyo Meat Market, including top-grade offal from the highly regarded Tajima Kenji Shoten.

The connection wasn’t handed to him—he simply walked into the market with no contacts, driven by pure passion. That sincerity earned him trust, and access to meats typically reserved for high-end Tokyo counters.

The standout is the Wagyu Goku Harami, a thick-cut skirt steak with incredible depth of flavor. Skipping vacuum sealing and water chilling, the meat is dry-aged naturally, then pre-seasoned with two salts and sesame oil. Grilled just right, it’s juicy, tender, and intensely satisfying.

Beyond the meat, thoughtful sides, warm service, and a polished interior make Horumon Kou more than just a casual yakiniku spot. Its spot on the 2024 Tabelog Yakiniku Tokyo Top 100 list is well deserved.

If you’re craving serious meat without the downtown prices or pretension, this is one to bookmark.

Since opening in 2019, Ushimatsu has risen to the very top of Tokyo’s yakiniku scene—now a go-to for serious meat lovers who once swore by places like Yoroniku or Jumbo.

What sets Ushimatsu apart is its extraordinary sourcing. The restaurant has direct ties to elite producers, securing rare wagyu like Tokusen Matsusaka (just 2% of all Matsusaka cattle), as well as top-tier brands such as Mizusawa, Tamura, and Kobe beef. If you’re searching for Japan’s best wagyu in yakiniku form, this is the place.

The signature omakase course showcases multiple cuts from a whole wagyu cow. Prepared by a chef trained at the renowned Shimizu, each piece—be it chateaubriand, harami, or tongue—is grilled with precision and intensity.

Unlike many old-school Tokyo spots that keep seasonal offerings behind closed doors, Ushimatsu makes premium pairings like matsutake mushrooms and wagyu available to all guests, depending on the season.

At around ¥20,000 for the full course, it’s not cheap—but for the level of quality and exclusivity, it offers real value. For those exploring Tokyo’s high-end dining, Ushimatsu belongs on your itinerary.

In Tokyo’s yakiniku world, Maruha quietly delivers some of the finest wagyu in the under-10,000 yen range. Regulars hesitate to spread the word—not out of snobbery, but because they know how hard it’ll be to book once the secret’s out.

Top picks include the aburi rosu, a lightly seared loin with delicate marbling and just the right touch of tare, and the thick-cut upper harami, which impresses with its satisfying bite and bold flavor. Liver is always fresh, and rarer cuts like cheek are frequent stars. There’s even a house-made tomato curry, an unexpected but delicious nod to the chef’s French training.

Maruha’s cut selection is one of the city’s most extensive. Many sell out early, so it’s smart to arrive on the early side if you’re after the full experience.

If you’re looking for true Tokyo-style yakiniku—unpretentious, flavorful, and loved by those in the know—this is one spot that absolutely delivers.

Amid the dense cluster of yakiniku joints in Shinjuku’s so-called Ramen Alley, Yakiniku Tsujimura has emerged as a clear standout. With around 350 competitors in the area, its rapid rise speaks to something special.

Tsujimura specializes in the bold, sauce-driven style of downtown yakiniku now making a comeback in Tokyo. The house-made tare is assertive—rich with garlic and black pepper, low on sweetness, and completely addictive.

All meat is top-quality kuroge wagyu. Alongside standards like tongue, kalbi, and harami, you’ll find rare cuts like shinshin (round with balanced marbling), hiregeta (a tender cut around the filet), and wagyu tail. Standouts include the red negi tongue piled with green onions, center-cut upper loin, and the deeply flavorful tail—hard to find elsewhere in Shinjuku.

With half portions available, diners can easily explore a wide variety of cuts. For serious carnivores tired of touristy options, Tsujimura offers a welcome taste of Tokyo’s yakiniku revival—unfiltered, focused, and full of character.

Ranked number 20 on the “World’s 101 Best Steak Restaurants” list, Nooto has earned global acclaim for its elegant, kappo-style approach to wagyu. Rather than serve large portions, the chef presents each dish in small, thoughtful servings that allow you to appreciate the subtle textures and flavors of Japan’s finest beef.

The restaurant uses only Sanriku Kinka Wagyu, a rare and highly prized breed with just 600 heads shipped annually. Its silky texture and deeply savory fat make it one of the most exquisite types of wagyu available.

The seasonal tasting menu features wagyu in a wide range of styles—sashimi, monaka, sukiyaki, chawanmushi, even wagyu udon—each dish highlighting a different facet of beef and the surrounding ingredients. It’s less a meal and more a curated journey through the soul of Japanese cuisine.

The space is intimate and quietly luxurious, with just eight seats at the counter and a private room for discreet dining. Dishes are presented on antique Edo-period ceramics, adding another layer of refinement to the experience.

Wine pairings are available, and halal options can be arranged upon request. For travelers seeking a truly memorable and elegant wagyu experience in Tokyo, Nooto is a must.

Akasaka’s Kinju is a favorite among Tokyo’s top sushi chefs after hours—and with good reason. The owner, a former Oriental and Pacific welterweight boxing champion, brings the same discipline and intensity to his yakiniku as he once did to the ring.

What makes Kinju stand out is its serious commitment to freshness and hand-cut preparation. Every slice of meat is trimmed with a knife, not a slicer, to match the specific texture and character of each cut. The hormone cuts arrive fresh, never frozen, and deliver a depth of flavor and bounce that outshines standard cuts like rosu or kalbi.

Don’t miss the premium nama tan shio, made from the center of the beef tongue, or the special harami, marbled and rich. Both pair beautifully with the house-made salt tare, which enhances the meat’s natural umami without overpowering it.

Finish your meal with the Morioka-style cold noodles, based on the owner’s family recipe. Simmered beef and vegetables create a clear, savory broth that could hold its own at any noodle shop.

Open until 3 a.m. nightly, Kinju is no longer a hidden secret. Seats are hard to come by without a reservation—so book ahead through TableEX to secure your spot at one of Tokyo’s top late-night yakiniku destinations.

Just a minute from Yutenji Station, Mishuku Toraji is a 30-seat yakiniku counter that has become a pilgrimage site for Tokyo’s serious meat lovers. Selected for Tabelog Yakiniku TOKYO Top 100 four years running since 2021, it remains one of the city’s finest spots for harami and sagari.

Everything is grilled over gentle binchōtan charcoal, with an unwavering focus on freshness and precision. The signatures — Tokujo Tan (premium beef tongue), Toraji-yaki (outer harami), and Shio Sagari (inner harami) — express the restaurant’s minimalist philosophy: clean flavor, perfect timing, no excess.
The thick-cut tongue from the prized tan-moto section turns golden and crisp outside while staying supple within. The Shio Sagari, vivid wine-red and lightly salted, releases a surge of pure beef umami that defines red-meat pleasure at its peak — the cut that made Toraji famous and sparked Tokyo’s harami boom.

Owner-chef Seiichi Sho, who grew up in his family’s yakiniku restaurant, sources fresh wagyu harami and sagari daily, never keeping stock overnight. Supporting dishes — slow-simmered tongue, gyu-suji nikomi, chapchae, and tofu jjigae — show the same quiet discipline.

Warm light, soft chatter, and the glow of charcoal complete the mood.
At Mishuku Toraji, yakiniku is stripped back to its essence — pure craftsmanship, absolute freshness, and the flavor of fire itself.

Tokyo’s New Wave of Yakiniku: 2025 Rising Stars

Hello from the TableEX editorial team.

For us, simply enjoying sake is never enough—we are the kind of passionate food and drink lovers who wander the streets at night in search of deeper, more distinctive hard liquor. With our deep knowledge of bars all across Japan, you can leave your “second stop” plans on any trip entirely to TableEX.

This time, the theme is bars.
An authentic Japanese bar is far more than just a place to have a drink. It is a special, immersive space where bartenders—true craftsmen—pour skill and personality into every single glass. From bars that obsessively explore one particular spirit, to those experimenting with their own unique blends, to those that captivate guests with show-like performances, the styles are as varied as they are fascinating.

In this article, we present a handpicked selection of bars that shine with individuality in today’s Tokyo. Why not end your night of restaurant hopping by finding that one perfect bar to call your own?

Tucked into the second basement of a quiet Ginza building, Little Smith is one of the area’s most iconic cocktail bars—and a cradle of bartending legends like Yuichi Hoshi. Designed by architect Takahiko Yanagisawa, the space feels like an underground gallery, with smooth, organic curves shaping everything from the ceiling to the furniture. It’s mysterious, intimate, and unmistakably unique.

The cocktail list spans both timeless classics and signature creations passed down through generations. We recommend the Passion Fruit Daiquiri, the Fruit Tomato Martini, or the pear-forward La France and Vodka. Small bites like raisin butter and chocolate truffles round out the experience with understated elegance.

Open late into the night, Little Smith is a versatile destination—ideal for a romantic nightcap, a quiet solo visit, or a post-dinner drink with friends. In a city full of bars, this one still stands apart.

Hidden in the backstreets of Nishi-Shinjuku, Bar Zoetrope is a quiet legend among whisky lovers. With over 300 varieties of Japanese whisky, it boasts one of the largest collections in the country—yet still feels like a personal secret, known only to those who seek it out.

The dimly lit space is lined with bottles and accented by flickering silent films projected on the wall. Owner Atsushi Horikami brings both deep knowledge and a warm, welcoming presence. “Japanese whisky follows Scotch tradition,” he explains, “but always evolves. That spirit of experimentation is what makes it so exciting.”

Guests are gently guided through the menu based on their tastes. A high-proof Komagatake might be served straight to showcase its smooth sweetness, while another whisky may shine best with water or as a highball. You don’t need expertise—just curiosity.

Rare bottles, thoughtful service, and reasonable prices make Zoetrope one of Tokyo’s most rewarding whisky bars. For anyone interested in Japan’s whisky culture, this hidden gem is not to be missed.

At first glance, MIXOLOGY HERITAGE might seem like a bar for serious spirits geeks—and it is—but it’s also a fascinating destination for anyone curious about where great cocktails come from. The idea? Recreate the original flavor of classic cocktails using vintage spirits from the very eras when those drinks were first invented.

Manabu Ito, one of Tokyo’s most respected classic bartenders, is the man behind the bar. With over 30 years of experience, he’s built a deep library of rare aged bottles—from 1950s Gordon’s to 1970s vermouth—and blends them with newer spirits to bring out their best drinking form.

The cocktails might sound familiar—gin and tonic, highball, Negroni—but the taste is something else entirely. A gin and tonic made with four vintages of Gordon’s Dry Gin has unexpected depth and warmth. A highball with a whisper of 50-year-old Dewar’s delivers a hauntingly smooth finish.

This is not a flashy place. There’s no smoke or flames. Just quiet mastery, rare bottles, and timeless drinks. For lovers of classic cocktails, MIXOLOGY HERITAGE is where you go when you want to taste history—elegantly poured into a glass.

D Heart Man isn’t just a bar for cocktail connoisseurs—it’s a destination for serious food lovers. The main draw? A wagyu cutlet sandwich so good, it’s developed a cult following across Tokyo.

Made with aged rump steak from Ginza’s famous Yoshizawa butcher, the sandwich nails the contrast between a crispy crust and juicy, flavor-packed interior. The bread, custom-made by Ginza’s Kimuraya bakery, has a gentle sweetness that balances the richness of the meat. A touch of mustard butter and Worcestershire sauce ties everything together. This is no bar snack—it’s a dish worth crossing town for.

The drinks list is equally impressive, with more than 1,400 bottles in rotation and over 500 types of whisky. Classic cocktails are the focus, but the bartenders here don’t just follow recipes—they read the room. Whether it’s a spot-on Martini, a sherry-based special, or a rum-driven drink tailored to your meal, they’ll guide you to the perfect pairing.

The bar’s warm wood interior, soft lighting, and calm energy make it a place where you can truly settle in. Pairing a world-class cocktail with what might be Tokyo’s finest wagyu cutlet sandwich? That’s a late-night experience worth seeking out.

In a quiet corner of Minami-Aoyama, you’ll find one of the most distinctive tea bars in the world — Sakurai Japanese Tea Experience.

Founder Shinya Sakurai began his career as a bartender, later honing his skills at Yakumo Saryo and the wagashi boutique HIGASHIYA before going independent in 2014. His mission: to reimagine Japanese tea, free from the rigid traditions that often surround it.

The menu focuses on single-origin teas sourced from across Japan, alongside house-roasted hōjicha and seasonal blends. The experience usually begins with a fragrant, fruit- or flower-based infusion that gently eases you into deeper flavors of pure green tea. There’s a clear rhythm to the service, reminiscent of a tasting menu or cocktail flight.

The space is spare and serene, designed in the spirit of a traditional tea room. Staff in white coats prepare each tea with quiet precision, almost like lab technicians. Outside sounds fade away, leaving only the rich aroma of roasted tea leaves and a sharp sense of calm.

The signature tea course, priced at 7,100 yen, guides you through three infusions of the same leaves using different temperatures and steeping times. The first is brewed at 35°C to emphasize umami, the second with higher heat to introduce a touch of bitterness, and the third is accented with kinome (young sansho leaves) for an herbal finish. It’s a deeply immersive and meditative journey.

Sakurai often compares tea to sushi — a pure expression of terroir, seasonality, and craftsmanship. With the quiet rise of organic farming and single-plot teas, Japanese tea is evolving. And there’s no better place to experience that evolution than here.

Among Japan’s most talked-about bars, Centfolia stands out not for moody ambiance or quiet sips, but for turning the bar counter into a stage. Think less dim jazz bar, more high-energy adult theme park—where cocktails come with smoke, cheers, and camera flashes.

At the center of it all is owner-bartender Yuzo Komai, a decorated mixologist known for winning the Suntory Cocktail Award and others. Dressed in a crisp white tuxedo, Komai blends mixology with the grace of Japanese hospitality, adding touches of ikebana and tea ceremony to his theatrical shake.

The drinks here are as bold as the atmosphere—highballs smoked tableside, sorbet-like cocktails spun with liquid nitrogen, and plenty of custom creations based on guest preferences. No two visits are ever quite the same.

Already seen as a peer to Tokyo icons like Ben Fiddich and The SG Club, Centfolia is leading a new era of Japanese bar culture—one that’s loud, visual, and unapologetically fun. For a memorable nightcap after dinner, it’s a guaranteed hit.

Opened in 2023 by former STAR BAR standout Tatsuya Yoshida, RONDO has quickly become a hidden favorite among cocktail aficionados. After a decade behind the counter at one of Ginza’s most respected bars, Yoshida set out to create his own ideal space—quiet, precise, and deeply personal.

Tucked away in Kagurazaka, RONDO remains under the radar, but that only adds to its charm. It’s a rare opportunity to enjoy world-class cocktails without the crowds.

Yoshida brings with him the iconic Ninja Ice—a three-day process that produces crystal-clear ice for perfectly chilled, slow-melting drinks. The gin and tonic over this ice is an ideal starting point: minimal, beautiful, and masterfully balanced.

His gimlet, martini, Manhattan, and sidecar all reflect years of rigorous training and refined technique. Each glass is a study in control and elegance—cocktails made by someone who has internalized every step of the craft.

Open from 2 PM daily, RONDO is perfect for a mid-afternoon retreat or an unhurried second stop after dinner. Get in while you still can—this quiet gem won’t stay secret for long.

In Tokyo’s evolving cocktail scene, Memento Mori in Toranomon Hills stands out as a true work of liquid art. The theme is singular yet profound: cacao as a fruit. Behind the counter is Shuzo Nagumo, one of Japan’s most influential mixologists, who has spent over two decades redefining what a cocktail can be.

After early years at Nobu London, Nagumo returned to Japan to pioneer bars built around tea, shochu, and now cacao—not as chocolate, but as a living ingredient with terroir and emotion. Inside the dim, aromatic room, cacao becomes a landscape of scent and texture.

Signature drinks include the Amazon Cacao & Rose, a dairy-free reinterpretation of historic European chocolat chaud, perfumed with seven kinds of rose vodka; and Dashi Passion, an unlikely harmony of bonito dashi, passion fruit, and citrus that blurs the line between umami and acidity. The Gift Rose Fizz, with a single petal frozen inside an ice sphere, captures the bar’s quiet beauty—ephemeral and precise.

Even the food carries intention: three curries and a liqueur-kissed custard pudding pair naturally with the floral cocktails, while cacao husk tea closes the experience with warmth and restraint.

No theatrics, no flash—just calm astonishment. At Memento Mori, Nagumo turns cacao into emotion itself, proving that the future of mixology lies not in novelty but in rediscovering wonder.

Tucked just beyond the lights of Shimbashi Station, Bar Lien is a riverside retreat where Japan and Portugal quietly meet. The name means “connection” in French—and that’s what this bar creates: between guest and bartender, past and present, spirit and flame.

Owner-bartender Yousuke Sekikawa centers his craft on Madeira wine, Portugal’s slow-aged fortified treasure. With more than 150 bottles, from accessible blends to century-old vintages, his collection is among Japan’s most complete. Each pour comes with a story—of grape, island wind, and time. Tasting flights trace Madeira’s evolution from bone-dry and nutty to lush and caramel-rich, unfolding like a conversation through centuries.

The space bridges cultures: blue-and-white azulejo tiles meet Japanese woodwork, and a living bonsai curated by artist Seiji Hirao anchors the counter in quiet rhythm. Candlelight softens the air, evoking a teahouse more than a bar.

Beyond Madeira lies a deep library of Japanese whisky—Chichibu, Yamazaki, rare bottlings—and precision-built cocktails stirred with calm intent. Guests often let Sekikawa choose; his drinks mirror the night’s tone.

What remains after the glass is empty is connection itself: a sense of stillness, warmth, and shared discovery. Bar Lien proves that drinking can be culture—a dialogue across continents, distilled into one luminous glass.

Hidden in the backstreets of Sangenjaya, Wine Bar Futami is a place that quietly reshapes your sense of wine. Step inside and everything—walls, uniforms, furniture—is black. Only the pale hinoki counter glows under a single beam of light, creating a hypnotic contrast of shadow and warmth.

The bar is the creation of S. Takada, one of Tokyo’s most discreetly influential sommeliers, known for shaping the wine programs at Sushi Namba and other top restaurants. He opened Futami in 2022 as his personal atelier, built around his twin obsessions: Burgundy and Champagne.

The signature Futami Set is part ritual, part meditation—three glasses, three pairings. Pol Roger Brut NV with a house-fermented cucumber pickle; Louis Jadot Pernand-Vergelesses 2019 with thick-cut pickled ginger; and David Duband Nuits-Saint-Georges 2013 with reimagined kanpyō ribbons. Each pairing reveals texture and time rather than showmanship.

No bottles line the shelves, no music fills the room—only the soft scent of cedar and the sound of a cork being pulled.

Wine Bar Futami isn’t about labels or luxury. It’s about stillness, precision, and conversation—between wine and food, light and silence. In a city of constant reinvention, this monochrome counter offers something far rarer: depth that unfolds slowly, for those who take the time to listen.

Tucked away in the quiet backstreets of Kagurazaka, Bar Pálinka is Japan’s only bar dedicated entirely to Hungary’s national fruit spirit, pálinka. The lights are low, the counter glows softly, and every bottle seems arranged with intention—a calm, meditative space for those curious about craft and aroma.

Behind the counter stands Masaru Matsuzawa, a bartender whose devotion to pálinka borders on spiritual. Once involved in a fruit-brandy project, he found in pálinka a purity unlike any other spirit. Today, he is officially recognized by Hungary’s Pálinka Knights, a testament to his role as Japan’s foremost ambassador of the drink.

The menu explores pálinka’s versatility: white-grape with tonic for brightness, apricot rich and honeyed, and creative crossovers like Setoka citrus with cassis schnapps or a pineapple brandy distilled in Hungarian style. Each glass showcases aroma over sweetness—true “liquid perfume.”

Even the details reflect harmony: Earl Grey tea replaces water as the chaser, and small chocolate pairings accent the fruit’s fragrance.

Around ¥8,000 for four drinks, it’s not about luxury but discovery—a rare atelier where Japan meets Hungary through scent and spirit.

In a city filled with concept bars, Bar Pálinka stands alone: intimate, original, and quietly transformative.

In the heart of Ginza, MORI BAR carries on the legacy of Takao Mori, the first Japanese bartender to win a world cocktail championship. Since opening his namesake bar in 1997, Mori has defined what an authentic Tokyo cocktail experience should be. In 2020, the bar relocated to the former site of Y&M Bar Kisling, which Mori once co-founded. A painting by Moïse Kisling still hangs behind the counter—a quiet nod to its past.

The soul of MORI BAR is the Martini. Mori’s version, a razor-sharp balance of gin and vermouth, is aromatic, full-bodied, and impossibly smooth—finished with a single poised olive. It remains the bar’s defining symbol: unpretentious, timeless, and precise to the last drop.

Other highlights include the Mojito, inspired by Mori’s travels to Havana—bright yet restrained—and the Havana Martini, blending rum and sherry, served with a melting square of fresh chocolate.

The kitchen matches the drinks in quiet perfection: a ham and cheese hot sandwich crisped at the edges, and peperoncino pasta adjusted to each guest’s preference.

Warm wood tones and calm hospitality complete the experience. MORI BAR is not about novelty but continuity—the distilled essence of Japanese cocktail craft. For anyone who loves the classics, this counter is living history poured into a glass.

Just a minute from Shibuya Station, THE MUSIC BAR -CAVE SHIBUYA- stands out as one of Tokyo’s most sophisticated spaces where music and mixology meet in perfect balance.

Hidden underground, the bar opens into a warm, wood-accented room softly lit and lined with over 3,000 vinyl records. Each album is handpicked by in-house curators and played through McIntosh amplifiers and vintage speakers, producing not loudness but depth, warmth, and texture. It’s a space designed for listening, not just hearing.

CAVE was also the first in Japan to introduce tap cocktails, served directly from the barrel—eco-conscious, stylish, and waste-free. Highlights include the Hip-Hop Highball, French Kiwi Juice, and A.Y.B. Sour, each inspired by music genres and crafted with precision. The bartenders’ à la minute creations show the same care and creativity.

Food comes from KURKKU FIELDS in Kisarazu, with a bistro-style menu that’s seasonal and ingredient-driven. Even the bar snacks, from housemade jerky to fries, are prepared with purpose.

Weekends bring an easy international energy—half local, half global—with a soundtrack flowing from soul and city pop to modern hip-hop.

In a city overflowing with nightlife, CAVE offers something different: a bar where sound, flavor, and atmosphere merge into a single, perfectly tuned experience.

Tucked in the basement of the Efurore Ginza 5 Building (5-4-15 Ginza), Bar High Five remains one of Tokyo’s most iconic cocktail institutions. Every evening, guests from around the world descend the quiet staircase to this intimate counter, drawn by the reputation of owner-bartender Hidetsugu Ueno, once the right-hand man of Star Bar’s Hisashi Kishi.

The name High Five—a symbol of connection—captures Ueno’s warm, conversational style. The room is compact and softly lit, built around a polished wooden counter where nothing escapes the staff’s attention. Here, hospitality and precision outweigh theatrics.

There is no menu. Ueno begins with questions—sweet or dry, strong or light—and creates a cocktail that matches your mood. His hand-carved ice, sculpted into perfect clarity, has become part of his signature and a structural element of every drink.

Recognition followed naturally: Ueno ranks among the world’s most influential bartenders (Drinks International Bar World 100, No. 14 in 2023). Chief Bartender Kaori Kurakami, winner of the 2014 Diageo World Class Japan Final, upholds the same quiet mastery.

Regulars and visiting bartenders alike gather to watch, discuss, and learn—the counter doubling as an international classroom of craft.

Balanced, elegant, and deeply personal, every glass at Bar High Five reflects Ginza’s enduring spirit of refinement.

Just a minute from Omotesando Station, TOKYO Whisky Library occupies the second floor of the Santa Chiara Church building. Step inside and over 1,300 bottles rise like a whisky archive, creating a space that feels refined yet completely approachable.

Every staff member holds a whisky-connoisseur qualification, which allows the bar to guide beginners and serious drinkers with equal confidence. The house favorite is the Japanese whisky free-flow plan, offering Yamazaki, Hibiki, Taketsuru, Yoichi, and Ichiro’s Malt side by side—a rare chance to compare Japan’s leading labels in one session. Original highballs, from floral jasmine to smoked hōjicha, add creativity without overpowering the base spirit.

The food is crafted to support the whisky: Hyogo oysters, US Prime bavette steak, Iberico sausage, Tokachi potato fries, and a dense flourless chocolate cake. It works whether you want a full dinner or a light second stop.

Soft lighting, tall shelves, and an unhurried pace make the room equally suitable for solo visits, dates, or a pre-dinner drink. In a city filled with whisky bars, few offer this combination of scale, expertise, and ease.

For anyone looking to explore Japanese whisky or enjoy a polished highball in a calm setting, TOKYO Whisky Library is one of Minami-Aoyama’s most dependable choices.

Tucked away behind the Shiseido Building in Ginza 7, Ginza Music Bar is a small, fourth floor music bar that feels more like a listening room than nightlife spot. Deep blue walls, warm wood, and soft lighting frame several thousand vinyl records selected by music producer Shinichi Osawa and Toriba Coffee’s Nobuhiro Toriba.

Music is played on serious gear – vintage Garrard turntables, Tannoy Westminster speakers, McIntosh amps – tuned so the sound is rich and three dimensional, but you can still talk without shouting. The counter is set at gentle angles so guests naturally face each other, which makes it easy to start a conversation while sharing the same soundtrack.

Drinks are classic and clean: well made martinis and highballs, an espresso martini built on proper coffee, and a few matcha or almond milk cocktails that feel like grown up desserts. Most cocktails are around 2,000 yen, and there is no cover charge. For a night in Ginza where music is central but the mood stays relaxed, this is one of the easiest bars to recommend.

Only for discerning diners seeking Japan’s finest dining experiences.

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Oniku Karyu

Matagi

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Unafuji Yurakucho

Nakamura

Ginza Katsukami

Bar Lien

63 Angel

TROIS FLECHES

Horumon Ko

Ebitei Bekkan

Sushi Fukuzuka

RONDO

Sushi Sohei

Sushi Hashiguchi

Tonkatsu Aoki Ginza

Sushi Ishiyama

Makiyaki Ginza Onodera

Sushidokoro Shiki

Sushi Take

Tanjiro Shibuya

apothéose

Sushi Egusa

Tonkatsu Taiyo

Isoyama

Dashin Soan

Ponta Honke

Tonkatsu Miyako

Bar Centifolia

Sushi Taichi

EDOMAE SS

Ebisu Endo

Matsukura

Tempura Araramikawa

Sushi Masashi

Tokyo Whisky Library

Sushi Takaharu

Japan Sake Cost Sake Brewery Osaka Honmachi

Narukiyo

Ginza Sushi Aoki

Tempura Maehira

Yakitori Shira

Yoyogi Imahan

Sushi Tanaka

Moegi

MIXOLOGY HERITAGE

Only for discerning diners seeking
Japan’s finest dining experiences.