A practical guide to booking sushi in Japan, explaining sushi tiers, major booking services, and how to choose restaurants wisely beyond hype, fees, and Michelin stars.

<div style="text-align:center; margin:40px 0;">
  <a href="https://table-ex.com/omakase-concierge"
     style="
       display:inline-block;
       padding:12px 32px;
       border:1px solid #000;
       color:#000;
       background:transparent;
       text-decoration:none;
       font-size:14px;
       font-weight:600;
       letter-spacing:0.08em;
       text-transform:uppercase;
     ">
    Start with Omakase Concierge
  </a>
</div>


Best Sushi Reservation Services in Japan — Honest Local Comparison

What does “the best sushi restaurant” really mean? This guide explores how top sushi counters excel in different crafts, from shari design to Edomae technique, beyond simple rankings.

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

<div style="text-align:center; margin:40px 0;">
  <a
    href="https://table-ex.com/omakase-concierge"
    style="
      display:inline-block;
      padding:18px 42px;
      background:#C1272D;
      color:#ffffff;
      text-decoration:none;
      font-size:18px;
      font-weight:600;
      font-family: 'Inter', 'Helvetica Neue', Helvetica, Arial, sans-serif;
      letter-spacing:0.02em;
      border-radius:999px;
      box-shadow:0 4px 12px rgba(0,0,0,0.15);
      transition: all .25s ease;
    "
    onmouseover="this.style.opacity='0.88'; this.style.transform='translateY(-1px)'"
    onmouseout="this.style.opacity='1'; this.style.transform='translateY(0)'"
  >
    Reserve your personalized sushi experience with Omakase Concierge
  </a>
</div>


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 human-curated sushi concierge in Japan, matching diners with the right counter based on taste, mood, and craft — not algorithms, hype, or rankings.

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.

<div style="margin-top:16px; font-size:16px; line-height:1.7;">
  <p>
    A quiet look at how real guests experienced the service. This service is designed for pairs and small groups, not solo diners.
  </p>

  
  <div style="margin-top:18px; padding:12px 16px; border-left:3px solid #dddddd; background:#f9f9f9;">
    <p style="margin:0 0 8px; font-style:italic;">
      We thought booking great sushi required insider knowledge. In the end it only required someone who actually has it.
    </p>
    <p style="margin:0; font-size:0.9em;">
      Couple from the United States
    </p>
  </div>

  
  <div style="margin-top:16px; padding:12px 16px; border-left:3px solid #dddddd; background:#f9f9f9;">
    <p style="margin:0 0 8px; font-style:italic;">
      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.
    </p>
    <p style="margin:0; font-size:0.9em;">
      Pair from Singapore
    </p>
  </div>

  
  <div style="margin-top:16px; padding:12px 16px; border-left:3px solid #dddddd; background:#f9f9f9;">
    <p style="margin:0 0 8px; font-style:italic;">
      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.
    </p>
    <p style="margin:0; font-size:0.9em;">
      Friends traveling from Hong Kong
    </p>
  </div>

  
  <div style="margin-top:16px; padding:12px 16px; border-left:3px solid #dddddd; background:#f9f9f9;">
    <p style="margin:0 0 8px; font-style:italic;">
      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.
    </p>
    <p style="margin:0; font-size:0.9em;">
      Couple from Australia
    </p>
  </div>
</div>

Why You’ll Never Book Sushi the Same Way Again — with Omakase Concierge

Discover the heart of Kyoto’s culinary scene with our curated list of 23 top-tier kaiseki and kappo restaurants. From Michelin-starred institutions to hidden machiya gems in Gion and Arashiyama, we skip the "impossible bookings" and focus on authentic, high-quality experiences for discerning food lovers. (2026 Edition)

Kyoto has never lacked exceptional gastronomy. In recent years, however, the city’s dining landscape has been clouded by a narrow obsession with "exclusivity." We see it in the endless digital echo chamber: restaurants that are nearly impossible to book, names repeated as status symbols, and counters treated more like trophies than places of genuine nourishment. For some, the conquest of the reservation has eclipsed the grace of the meal itself.

This article is written for a different kind of diner.

It is for the traveler who seeks the soul of a dish rather than the clout of a brand. It is for those who find more value in the quiet consistency of a master craftsman than in the fleeting shimmer of social media fame. It is for the connoisseur who would rather build a lasting relationship with a restaurant than simply broadcast a single visit to the world.

The establishments curated below do not demand heroic feats of booking or insider connections. Instead, they offer something far more precious: technical brilliance, profound sincerity, and the enduring respect of Kyoto’s most discerning locals.

Since earning a Michelin star within a year of its 2017 opening, Kiyama has become a flagship of contemporary Kyoto kaiseki. Chef Yoshirou Kiyama, who rose to become the head chef of Kyoto Wakuden at just 29, has created a sanctuary built on a singular foundation: water. By utilizing a private well of local underground spring water, the restaurant ensures a purity of flavor that permeates every dish, from the welcoming broth to the final bowl of matcha. Kiyama is also credited with pioneering the now-popular trend of shaving katsuobushi (bonito flakes) in front of guests—a ritual that produces a shimmering, golden dashi with the complexity of a fine white Burgundy.

The culinary expertise at Kiyama is rooted in "mindful restoration." The course, typically consisting of 8 to 10 dishes, emphasizes seasonal clarity and restrained seasoning, allowing the terroir of Kyoto to take center stage. Guests are treated to a dynamic sequence of sashimi, grilled specialties, and a generous finale featuring 4 to 5 different rice preparations. Despite the elite craftsmanship and the serene, hiba cypress-clad ambiance, Chef Kiyama maintains an open-door philosophy, welcoming both newcomers and seasoned gourmets with equal sincerity.

Kiyama offers exceptional value, particularly with its lunch course, which has remained remarkably accessible despite rising industry trends. It is an essential destination for those seeking to understand the "soul" of Japanese kaiseki through its most vital element—dashi. For travelers and connoisseurs alike, a seat at Kiyama’s counter offers a deeply emotional and technically flawless immersion into the refined simplicity of Kyoto’s culinary heritage.

Tucked away in a narrow alley of Pontocho, Isoyama is a Michelin-selected hidden gem that offers one of Kyoto’s most compelling value propositions. Chef Isoyama, who opened the restaurant at just 28, carries an impressive pedigree from the prestigious Gion Maruyama and the refined Oryori Yamada. Despite its humble, izakaya-like atmosphere—complete with nostalgic J-pop and a relaxed vibe—the culinary output is that of a top-tier kaiseki house, making it a favorite for those "in the know."

The hallmark of Isoyama is its generous multi-course structure, typically featuring 15 small plates that showcase a wide spectrum of seasonal flavors. The meal is an intricate progression of technical skill, featuring luxurious ingredients like softshell turtle dumplings in sea bream dashi, low-temperature simmered octopus, and rich abalone porridge. Isoyama-san emphasizes the natural essence of his ingredients, avoiding heavy seasonings in favor of refined, dashi-driven clarity. The course concludes with a unique dual-rice service and delicate somen noodles, ensuring a profound sense of satisfaction.

Isoyama represents a rare find in Kyoto: a place where the elite training of a Gion master is made accessible at an approachable price point. It strikes the perfect balance for travelers seeking high-end craftsmanship without the formal tension of traditional ryotei. With reservations still obtainable but demand steadily rising, it is a quintessential "insider's address" for anyone wanting to witness the future of Kyoto’s culinary scene at an exceptional value.

Nestled along the Takase River, Kappo Yamashita is a venerable institution that embodies the soul of Kyoto’s "old-school" counter culture. Since 1983, Chef Shigeru Yamashita—now in his late seventies—has commanded the open kitchen, offering a 14-seat counter experience defined by transparency and mastery. Unlike rigid kaiseki houses, Yamashita thrives on the freedom of à la carte dining, with a menu featuring nearly 100 items. The restaurant is a sanctuary of "true kappo," where guests can order freely according to their mood, witnessing fish being pulled directly from the live tank and transformed with surgical knife work.

The expertise of the kitchen is most evident in its handling of raw ingredients. A standout signature is the kawahagi (filefish) sashimi, served with its creamy, rich liver whisked into a sharp house ponzu—a masterclass in texture and umami. Beyond pristine seafood, the restaurant is remarkably adventurous, sourcing wild game like black bear and boar from a supply network built over half a century. The charcoal-grilled black bear loin, paired with roasted apple, showcases a daring culinary range rarely seen in traditional Kyoto establishments.

Kappo Yamashita offers profound value as a cultural bridge, connecting diners to a style of hospitality that is becoming increasingly rare. From the deep-fried sea bream head to the light, refined saba sushi, every dish reflects decades of seasoned intuition. For travelers seeking an unpretentious yet elite-tier dining experience where the chef’s skill is as much a part of the meal as the ingredients, this is an essential Kyoto discovery. It is a place where history is tasted in every bite, guided by the steady hands of a master who has spent over 50 years behind the counter.

Located near the Kawaramachi-Imadegawa intersection, Oryori Hayashi is a bastion of orthodox Kyoto cuisine. Chef Wataru Hayashi, who has helmed this establishment for over three decades, is a master of restraint. The atmosphere of the machiya interior, scented with a hint of incense, sets the stage for a meal defined by clarity rather than spectacle. Hayashi-san’s cooking is anchored by a dashi so refined and minimally salted that it may initially disarm the uninitiated, only to reveal a profound, lingering depth that represents the very soul of Kyoto’s water and kombu culture.

The expertise of the kitchen is most evident in its adherence to tradition over trend. Hayashi-san sources tuna exclusively from the Sea of Japan, honoring historical culinary routes, and his sashimi reflects a disciplined precision in curing and cutting. The course moves with a masterful rhythm—incorporating delicate Kansai-style sushi as a palate cleanser and inventive touches like kombu tempura, which repurposes kelp used in curing to extract layers of deep umami. Each dish, from the minimalist soup to the refreshing plum dashi chazuke at the finish, reinforces a sense of absolute trust in the fundamentals of Japanese craft.

Oryori Hayashi offers rare value in an era of rapidly escalating dining prices, providing a sincere and technically flawless experience that rewards attentive diners. It is not a place for those seeking modern fusion or visual theatrics; instead, it is a sanctuary for those who wish to understand the "true north" of Kyoto’s culinary heritage. For travelers seeking a meal grounded in decades of mastery and a refusal to embellish the unnecessary, Hayashi is an essential destination that embodies the quiet strength of the ancient capital.

Located in the Gosho Minami area, Takezaki is a multi-year Tabelog Bronze winner led by Chef Susumu Takezaki. Having refined his skills for 19 years at the Kyoto institution Kinobu, Takezaki-san delivers a quintessential kaiseki experience rooted in discipline and clarity. The restaurant, a renovated machiya featuring a tranquil tsubo-niwa garden, is run alongside his wife, Naoko, a certified kikisake-shi (sake sommelier). This partnership ensures that every dish—from the pristine dashi to the assertive seasonal simmered items—is perfectly calibrated to complement a thoughtful selection of sake.

The culinary identity of Takezaki is one of "uncompromising fundamentals." Whether it is a lunch course featuring matsutake and hamo or a dinner focusing on charcoal-seared Spanish mackerel and Sawara miso yuan-yaki, the focus remains on the purity of the ingredients. A standout feature is the Sunday-only breakfast service, a rare and generous offering that includes donabe rice, seasonal sashimi, and grilled fish, providing a sophisticated start to a Kyoto morning. Each meal concludes with meticulously crafted house-made desserts, such as white wine jelly or mizuyokan, reinforcing the restaurant’s commitment to a complete, high-quality arc.

Takezaki offers a cohesive Kyoto experience without the need for theatrical luxury. It appeals to the discerning diner who values lineage, technical precision, and the intimate atmosphere of a small-scale counter. For those seeking a dependable sanctuary where the food and drink exist in perfect equilibrium, Takezaki is a vital discovery. Due to its limited six-to-seven-seat capacity and prestigious reputation, an advance reservation via TableEX is essential to secure a place at this masterfully run counter.

Perched on the banks of the Katsura River in Arashiyama, Tempura Matsu is a legendary establishment that defies simple categorization. While its name suggests a traditional tempura house, the second-generation chef—trained in French fine dining under the Alain Ducasse group and at classical institutions like Kitcho and Miyamaso—has evolved the menu into a sophisticated kaiseki experience. This family-run sanctuary is a favorite among local gourmets, eschewing tourist trends in favor of a "phone-only" reservation system and an unwavering commitment to culinary substance over spectacle.

The dining experience is uniquely elevated by the restaurant’s museum-level collection of ceramics. Guests frequently dine from works by masters such as Kitaoji Rosanjin and Kawai Kanjiro, creating a visceral connection between the food and Japan’s artistic heritage. The course structure is equally deliberate: tempura does not dominate the meal but arrives as a refined finale after a sequence of house-made karasumi, charcoal-grilled Spanish mackerel, and pristine sashimi. This allows the light, precisely fried seasonal ingredients—such as koshiabura or morning-harvested bamboo shoots—to act as a crowning element within a balanced, cohesive narrative.

Tempura Matsu offers profound value for those seeking a broader, more intellectual interpretation of Japanese cuisine. It is a place where the patina of the interior, the scenic river views, and the understated hospitality of the family owners harmonize with world-class technique. For the traveler willing to venture beyond the tourist center of Arashiyama, this restaurant provides a rare opportunity to witness how traditional tempura can be reimagined through the lens of elite kaiseki discipline.

Located near Demachiyanagi Station, Kokyu is a Michelin-starred sanctuary that serves as the spiritual and technical successor to the legendary institution Sakurada. Since its opening in 2015, Chef Sho Maeda has meticulously upheld the standards of his mentor, focusing on the fundamental pillars of Kyoto cuisine: precise dashi, exceptional fish handling, and a profound restraint in seasoning. Housed in a renovated machiya with a signature blue noren, the nine-seat counter offers an intimate, focused environment where the "language" of Kyoto’s seasons is spoken through discipline rather than spectacle.

The core of Kokyu’s expertise lies in its absolute clarity of flavor. The dashi is clean and expressive, avoiding any muddiness, while the fish is handled with surgical accuracy to let its natural sweetness emerge—exemplified by Awaji sea bass or pristine sea bream. The omakase course follows a traditional rhythm, featuring highlights like goma-dofu made from authentic bracken starch or perfectly grilled ayu that emphasizes fragrance and integrity. The hassun is a masterclass in seasonal composition, reflecting the micro-seasons of Kyoto through color and texture without relying on overt theatricality.

Kokyu is not a destination for those seeking flashy luxury; instead, it provides a profound education in the technical foundations of kappo. It is a restaurant defined by reliability and the confidence that comes from mastered restraint. For diners who value the continuity of Kyoto’s finest traditions and seek a meal that feels both timeless and deeply personal, Kokyu is a vital reservation. It represents the "true north" of Kyoto’s contemporary kaiseki scene, where every detail is a quiet tribute to the city's culinary heritage.

Located near the silver pavilion of Ginkakuji, Sojiki Nakahigashi is a world-renowned Michelin two-star destination that offers a profound alternative to urban kaiseki. Chef Hisao Nakahigashi, born into the legendary Miyamaso lineage, has spent decades perfecting "Tsumikusa Ryori" (foraged cuisine). Rather than relying on conventional luxury ingredients, Nakahigashi-san personally gathers wild herbs, roots, and mountain vegetables to create a menu that breathes with the immediate season. The heart of his kitchen is the okudosan (wood-fired stove), where rice is transformed from a humble staple into the meal's ultimate protagonist.

The culinary expertise here lies in the "art of subtraction." The course is a sensory journey through bitterness, aroma, and fermentation, featuring highlights like the Hassun—a complex seasonal landscape on a plate—and his signature carp sashimi, served with spicy daikon and wild citrus. Soups are often built entirely from vegetable stocks, such as red daikon, proving that depth can be achieved without heavy proteins. The climax of the meal is the rice service, presented in three stages: niebana (partially cooked), pristine white rice, and finally okoge (the crisp, golden crust), accompanied by simple, soul-warming sides like dried sardines and mountain pickles.

Sojiki Nakahigashi represents the pinnacle of sustainable, terroir-driven Japanese gastronomy. It is an unhurried experience that demands time and attention, rewarding guests with a deep connection to the Kyoto landscape. With lunch starting from a surprisingly accessible price point and dinner offering a full immersion into his foraged world, it is a restaurant defined by unwavering consistency and a visionary approach to nature. For any serious gourmet, a seat at Nakahigashi’s vermilion counter is an essential pilgrimage into the soul of Japanese tradition.

Opening in August 2023 and swiftly earning a Michelin star, Mizuno is a rising star led by Chef Takahiro Mizuno. A true veteran of the celebrated Gion Sasaki lineage, Mizuno-san served 17 years under his mentor before leading the sister restaurant, Gion Rakumi. His cuisine is a vibrant, personal reimagining of Japanese tradition, where classical foundations meet daring, genre-crossing techniques. From sautéing spinach in a wok to serving delicate spring onion blancmange, every dish is crafted with a singular pursuit: the absolute pinnacle of flavor.

The hallmark of the Mizuno experience is its electrifying live performance. Rejecting the rigid silence of traditional kaiseki, the chef brings energy to the counter by breaking down spiny lobsters or presenting premium Wagyu and matsutake mushrooms tableside before transforming them into a savory hot pot. His "playful precision" is evident in his reinterpretations, such as adding crisped bread cubes to sawani-wan or finishing the meal with decadent crab fried rice. This approach ensures that while the technique remains elite, the atmosphere is dynamic and engaging.

Mizuno offers a compelling alternative for those seeking a modern, high-energy dining experience without compromising on the refinement of Kyoto’s culinary heritage. It is a place where the boundaries between chef and guest dissolve through shared excitement and world-class craftsmanship. For travelers who find traditional kaiseki too formal, Mizuno provides a sophisticated yet exhilarating journey through the future of Japanese gastronomy.

Since opening in 2018, Sen has become a formidable presence in Kyoto by bridging the gap between classical technique and modern dining expectations. Owner-chef Ken Sugisawa, a former head chef at Muramachi Wakuden with additional roots in Kikunoi, brings a pedigree of excellence that informs every dish. Unlike traditional kaiseki, which can sometimes prioritize restraint over flavor, Sen is designed for "peak and contrast." Sugisawa-san maintains orthodox foundations while introducing a dynamic rhythm that allows richness and intensity to emerge where it serves the meal's momentum.

The experience is defined by a masterfully structured course that values both symbolism and substance. Guests are treated to luxurious ingredients like suppon (soft-shell turtle), shark fin, and fugu, integrated not as mere luxuries but as essential components of a cohesive culinary narrative. A winter menu might feature a profound white miso soup with tilefish, followed by fried spiny lobster finished with a generous dusting of karasumi. This philosophy extends to the "closing" of the meal, where Sen offers an unusually diverse selection of rice and noodle dishes—from beef bound with egg to mackerel sushi—acknowledging that true satisfaction is a valid endpoint in high-end dining.

Housed in a renovated townhouse that avoids Kyoto clichés, Sen offers a calibrated environment where the space and the seasonal motifs participate actively in the meal. It is a restaurant for those who want to experience Kyoto kaiseki as a living, generous format rather than a rigid museum piece. For travelers seeking a meal that builds meaningfully from start to finish with strong ingredients and flawless execution, Sen is an essential reservation that delivers both structural beauty and deep culinary pleasure.

Secluded in an alley off Gion’s Hanamikoji, Sangencha is a premier destination that bridges the gap between legendary tradition and regional soul. Owner-chef Nobuhiko Masuda, a 20-year veteran of the prestigious Shofukuro, brings the elite techniques of his alma mater to a more accessible, welcoming setting. What sets Sangencha apart is the seamless integration of ingredients from Masuda-san’s native Shiga Prefecture—such as Biwa lake fish, Omi beef, and organic rice from his family farm—into the sophisticated framework of Kyoto kaiseki.

The hallmark of the experience is the crystalline clarity of the dashi, a signature of the Shofukuro school, which Masuda-san uses to elevate the natural sweetness of his seasonal produce. The omakase course is a generous progression featuring highlights like the multi-stage rice service—starting with simple, unseasoned grains to showcase their inherent flavor—and expertly prepared funazushi designed for sake pairing. Housed in a traditional machiya with a cypress counter overlooking a courtyard garden, the restaurant offers a refined yet transparent dining experience where guests can witness the intersection of technical mastery and heartfelt hospitality.

Sangencha offers exceptional value for its Gion location, making it an ideal choice for both seasoned gourmands and those new to formal kaiseki. It is a restaurant defined by its versatility and depth, proving that even within the strictures of tradition, there is room for the vibrant flavors of one’s own heritage. For travelers seeking a meal that feels both grand in technique and deeply personal in story, Sangencha is an essential Kyoto address.

Nestled seamlessly into the historic streetscape of Gion, Gion Sakagawa is a Michelin-starred sanctuary long favored by Kyoto’s discerning regulars. Chef Hirokazu Sakagawa, an alumnus of the legendary Gion Nakagawa, upholds a disciplined, straightforward approach to Japanese cuisine. Unlike many high-end Gion establishments that enforce rigid tasting menus, Sakagawa offers the rare flexibility of à la carte ordering alongside its omakase courses. This "guest-first" autonomy, combined with a calm, unpretentious atmosphere, makes it a definitive destination for those who take their dining seriously but quietly.

The hallmark of Sakagawa is the uncompromising quality of its seafood. The sashimi—particularly the sea bream, which exhibits a resilient texture and natural sweetness rarely found outside Kyoto—is served without unnecessary embellishment, letting the freshness speak for itself. Technical mastery is evident in dishes like the tilefish mizore soup and charcoal-grilled pike conger, where heat management is handled with surgical precision. Signature preparations, such as the agedashi-style Kamo eggplant and rich soft-shell turtle dishes, deliver a profound depth of flavor that pairs perfectly with the restaurant’s curated sake selection.

Gion Sakagawa offers exceptional stability and value, typically priced in the accessible twenty-thousand-yen range—a rarity for Michelin-starred dining in this district. There is no theatricality here; instead, the experience is defined by the seamless service of the proprietress and the honest, robust flavors of the kitchen. For travelers seeking a true "insider" experience in Gion, starting with a course to understand the chef’s logic before transitioning to à la carte on subsequent visits is the ultimate way to appreciate this Kyoto institution.

Located on Aburanokoji-dori, Miyawaki is the spiritual successor to the legendary Kappo Chihiro. Owner-chef Masaya Miyawaki, a former protégé of master Hiromichi Nagata, has crafted a dining experience that honors the strict discipline of traditional Kyoto cuisine while embracing a bold, contemporary aesthetic. The interior is a sensory masterpiece, featuring walls of hand-crafted wasabi paper and a 300-year-old zelkova wood counter, set against vintage Danish furniture to create a minimalist sanctuary of quiet luxury.

Miyawaki’s culinary philosophy centers on the art of "subtraction"—a technique used to distill ingredients to their purest essence. His signature sea bream sashimi with salted kelp is a direct inheritance from Chihiro, emphasizing natural sweetness over heavy seasoning. However, the chef is equally celebrated for his dynamic departures from convention; his 12-course menus often introduce robust elements like Omi beef cutlets or decadent soft-shell turtle (suppon) chawanmushi, ensuring a rhythmic contrast between delicate dashi and primal umami.

For the discerning collector, the restaurant offers a visual feast; Miyawaki meticulously pairs his dishes with an extensive collection of antique Kyoto ware and French vintage glassware. Complemented by a curated selection of aged sakes from the chef's native Kagawa Prefecture, the experience at Miyawaki represents the cutting edge of Kyoto’s heritage—reimagining the weight of history through a lens of modern sophistication.

Located in a quiet neighborhood near Kyoto City Hall, Gokomachi Tagawa occupies a vital niche in the city’s culinary landscape: a serious kaiseki establishment where elite craftsmanship remains accessible. Chef Yoshiyuki Tagawa, a former engineer, brings a unique, structured logic to his cooking, having refined his skills at prestigious institutions such as Gion Maruyama and Yukimura. Housed in a renovated machiya, the restaurant features a comfortable sunken horigotatsu counter overlooking a serene inner garden, offering a warm, restrained atmosphere that avoids modern minimalism in favor of traditional comfort.

The omakase course follows the classical grammar of Japanese cuisine, emphasizing the "transition" of seasons rather than mere novelty. Tagawa-san leverages personal sourcing routes from his native Mie Prefecture, including seafood delivered directly by ama divers. From a pristine dashi-driven soup to charcoal-grilled fish prepared with precise moisture control, each dish is calibrated for balance. A signature highlight of the experience is the generous rice finale, featuring multiple preparations—plain white, seasonal mixed, and seafood-based—to ensure a profound sense of completion.

What makes Gokomachi Tagawa a standout expert recommendation is its remarkable equilibrium. In an era of skyrocketing prices, it maintains a high standard of ingredient quality (including fugu, hamo, and Wagyu) while remaining "realistically reservable." It is a restaurant designed not as a one-time trophy, but as a place to be revisited. For travelers seeking the "true stability" of Kyoto kaiseki—where food, pace, and environment move in perfect, unforced unison—Tagawa is one of the most convincing options available today.

Located near the serene Kinkaku-ji Temple, Wakasugi is led by Chef Nobuharu Wakasugi, who refined his craft for 14 years at the world-renowned Kyoto Wakuden. This pedigree is evident in his "high-end kappo meets approachable intimacy" concept, housed in a beautifully converted textile factory. While the atmosphere is relaxed, the technical rigor is absolute; the chef begins each day by trekking to the Kyomi Ridge to collect natural spring water, which serves as the fundamental soul of his dashi and dinal clay-pot rice.

The menu strikes a sophisticated balance between orthodox kaiseki and playful innovation. Chef Wakasugi’s expertise shines in his vegetable-centric dishes, utilizing produce from the esteemed Higuchi Farm. Signature creations, such as the Kamo Eggplant with Sea Urchin or his velvety shira-ae featuring seasonal fruits, showcase a mastery of textures. From dry-aging amberjack for ten days to his signature vegetable surinagashi, every dish reflects a "extra-step" philosophy that elevates humble ingredients to the level of fine art.

Wakasugi offers exceptional value, providing the elite craftsmanship of Gion’s top-tier establishments at a more accessible price point. With a dinner menu featuring over 40 a la carte options and 50 curated sake labels, it serves as an "adult sanctuary" for those seeking authentic Kyoto flavors away from the central bustle. For travelers and gourmets alike, it represents the "true conscience" of modern Kyoto kappo—sincere, technically flawless, and deeply connected to the local terroir.

Opened in March 2023, Nijo Minami is the culmination of Chef Kengo Minami’s 25-year tenure at the legendary Gion Kawakami. This background lends the restaurant instant authority, blending elite technical rigor with a remarkably approachable "guest-first" philosophy. The interior, a showcase of traditional craftsmanship with its wickerwork ceilings and earthen walls, features a uniquely elevated cutting board—a deliberate design choice that allows diners to witness Minami-san’s masterful knife work as a form of culinary performance.

The cornerstone of the menu is the sea bream (Tai) sourced from the renowned Mizuguchi Shoten. Having studied fish handling under their masters since his apprenticeship, Minami-san treats this ingredient with unparalleled reverence, presenting it in forms ranging from pristine sashimi to a deeply flavored ara-daki. His coursed meals serve as a seasonal chronicle of Kyoto, featuring staples like Awaji pike conger (hamo) and winter tai-kabura, always anchored by a traditional takiawase (simmered vegetables) to ensure a balanced, nourishing experience.

What elevates Nijo Minami to an expert-level recommendation is Minami-san’s intuitive ability to read the room. Drawing from decades of serving Kyoto’s elite patrons, he seamlessly adjusts portion sizes and techniques to suit the physical condition and comfort of each guest. For those seeking a meal where elite skill meets humble, personalized hospitality, Nijo Minami is an essential discovery in the heart of Kyoto.

Located in the heart of the Gion district, Gion Rohan is a standout destination that redefined the boundaries between casual izakaya and refined kappo. Led by Chef Daiki Omura, a veteran who spent a decade at the world-renowned Kikunoi, the restaurant delivers a high-caliber dining experience in an unpretentious, à la carte format. While Rohan earned its place on the 2024 "Izakaya West 100 Best" list, its soul remains deeply rooted in the elite culinary discipline of Kyoto's finest kaiseki tradition.

The brilliance of Rohan lies in its "playful precision." Omura-san leverages his elite training to elevate humble comfort foods into technical masterpieces. Signature dishes include the now-legendary saba sandwich—a harmonious stack of mackerel, daikon pickles, and mustard mayo—and a warm potato salad enriched with the fermented tang of funazushi pickling liquid. More traditional offerings, such as the charcoal-grilled kinmedai (splendid alfonsino) served with a bone-essence broth, clearly reveal the chef's Michelin-starred pedigree.

Gion Rohan offers immense value for those seeking a stylish yet grounded evening in Gion. It provides a rare versatility: guests can enjoy a quick, casual meal with sake or a serious, multi-course exploration of seasonal flavors like corn kakiage and ginger-glazed Baum pork. For the modern traveler, Rohan is the ultimate "insider's address"—a place where the sophistication of Kyoto's culinary heritage is accessible, vibrant, and consistently delicious.

Nestled near Kitaoji Station, Yuyu is a Michelin-starred hidden gem led by Chef Tetsuya Shimoda, a veteran of the prestigious Kyoto Wakuden. While the restaurant maintains the spiritual lineage of his mentors, Shimoda-san has carved a unique identity by offering an elite kappo experience with a rare level of flexibility. Behind its modest lattice door lies a minimalist eight-seat cypress counter, where traditional Kyoto discipline meets a "curveball" creative spirit, blending classic dashi culture with modern elements like butter, cream, and global oils.

The core of Yuyu’s expertise is its focus on "morning-harvested" vegetables from renowned Takagamine farms, treated with the technical rigor learned at Wakuden. However, the dinner menu’s true genius lies in its a la carte structure—a rarity for high-end establishments. Guests can choose from approximately 40 daily specials, ranging from charcoal-seared Densuke Anago to inventive "sashimi sandwiches" and luxury potato salads topped with caviar and roast beef. This technical range ensures that every dish, whether a traditional soup or a modern gratin, maximizes the umami potential of the ingredients.

Yuyu offers profound value by providing world-class ingredients and Michelin-level skill in a welcoming, unpretentious atmosphere. With a surprisingly reasonable beverage program and a customizable menu that includes nearly ten varieties of finishing rice dishes, it is a destination for those who seek the "intellectual evolution" of Kyoto cuisine. For the discerning traveler, Yuyu represents the perfect balance of elite craftsmanship and the warmth of a neighborhood sanctuary, making it a vital reservation via TableEX.

Launched by the acclaimed team behind Mirei, Kan is a sophisticated evolution of the Kyoto kappo, offering an expansive à la carte experience that rivals Michelin-starred institutions. Chef Takuya Mase, an alumnus of the legendary Honke Tankuma, brings the rigorous discipline of Kyoto’s most prestigious lineage to a refreshingly informal setting. His philosophy is simple yet profound: delivering world-class flavors without the constraints of a rigid course. With a menu featuring over 50 options, Kan allows diners to curate their own journey, from textbook Japanese classics to playful, modern interpretations.

The technical brilliance of Chef Mase is evident in his masterful heat control and textural play. Signature highlights include a perfectly seared Wagyu filet cutlet, ultra-light hamaguri clam tempura, and a decadent soft-shell turtle (suppon) hot pot where the meat is encased in delicate wonton skins to preserve its umami. The kitchen’s versatility is staggering, seamlessly transitioning from refined seasonal appetizers to high-end comfort food like creamy shirako spring rolls or a soul-warming bowl of ramen.

Kan offers extraordinary value, providing a level of quality and volume that often feels impossible at its approachable price point (typically around 20,000 yen). With only seven counter seats, the atmosphere is intimate and focused, yet entirely devoid of the stiffness often associated with Kyoto’s elite dining rooms. For travelers seeking an alternative to fixed tasting menus—or those simply craving a meal where every dish is a "correct" answer—Kan is a vital addition to Kyoto’s contemporary dining scene.

Located near Kitaoji Station, Kashiwai is a unique culinary sanctuary that evolved from a high-end antique pottery shop. This Michelin Bib Gourmand recipient offers a rare intersection of gastronomy and visual art, serving its meals on exquisite vessels curated by the owners. The restaurant is most famous for its "Tsumami Sushi"—delicate, bite-sized creations inspired by the aesthetic of jo-namagashi (traditional Kyoto raw sweets). Opening at 9:00 AM, it has become a premier destination for those seeking a refined, "Kyoto-style" breakfast before exploring nearby cultural landmarks like Daitoku-ji.

The technical brilliance of Kashiwai lies in its structural balance. Unlike typical Kyoto-style sushi, the rice is seasoned with akazu (red vinegar), providing a mellow umami that complements a diverse array of toppings. Each 10 or 15-piece set is presented in a lacquered box resembling a jewelry case, featuring local masterpieces such as Nama-fu from Fuka and Nama-yuba from Yubacho. A standout is the Shibazuke sushi, which utilizes the kinton wagashi technique to mimic the textured surface of a traditional sweet, showcasing the chef’s meticulous attention to form and flavor.

Kashiwai provides profound value as a gateway to Kyoto’s seasonal culture, where the vessel and the food hold equal importance. With only a four-seat counter, the atmosphere is intimate and focused, akin to a private gallery. Whether enjoying the "Kyoto O-tanuki" set wrapped in delicate yuba or sipping the signature "Kohaku Soda," guests experience a tranquil start to their day that embodies the Japanese philosophy of seasonal harmony. For the discerning traveler, a reservation at Kashiwai is a masterclass in the "art of the table."

Closing Thoughts: The True Luxury of Kyoto

A truly exceptional meal in Kyoto should never feel like a performance or a logistical hurdle. In a city where the most profound experiences are often found in the quietest corners, the frantic pursuit of "impossible" bookings has become a distraction from what truly matters.

The restaurants curated here are not meant to satisfy a checklist or validate a social status. They exist for a singular purpose: to offer a sanctuary where the dialogue between the chef, the season, and the diner remains uncorrupted by hype. These are places that honor the wallet without compromising the spirit, providing a consistently elite level of craftsmanship that feels both grand and intimate.

For the traveler who measures a meal not by the difficulty of the reservation, but by the depth of the flavor and the sincerity of the hospitality, these tables represent the "true conscience" of Kyoto. They are not trophies to be won—they are experiences to be savored, remembered, and returned to, long after the journey has ended.

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 and TableEX, 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.

23 Best Kaiseki Restaurants in Kyoto (2026 Guide)

Discover 14 rising sushi masters in Tokyo. From Ginza elites to Jiro's successors, TableEX explores the chefs defining the future of Edomae sushi. Find your next must-visit omakase destination here.

Hello from the TableEX editorial team.

Somewhere along the way, every journey became about the next plate to be discovered.
That’s how deeply this team has fallen for the pursuit of good food — an obsession that can no longer be hidden.

Among all the world’s cuisines, sushi feels like one of humanity’s purest achievements, where craft and ingredient are refined to their absolute essence.
Each visit to a counter brings the quiet thrill of witnessing that pursuit at its peak.

This time’s theme: “Graduates of the Masters — Chefs Entering Their Prime.”

Featured here are sushi masters who trained at Tokyo’s most respected counters and, after gaining independence, have steadily honed their skills.
Having moved past their rookie years, they now stand ready to shape Tokyo’s sushi scene for the next decade — and beyond.

To watch them at work is to see tradition and innovation cross paths in perfect balance.
For those seeking to understand both the now and the next of Tokyo sushi, this list is the place to start.

The chefs featured here are not chasing trends; they are quietly defining the future.

Opened in 2018 by Takao Ishiyama, a veteran of Ginza’s elite Kanesaka and Saito, Sushi Ishiyama is a destination for those who appreciate quiet craftsmanship over flash. Tall and composed, Ishiyama says little—but every movement behind the counter speaks volumes.

His shari (sushi rice) is a blend of rice vinegar with just a touch of red vinegar for nuance, cooked firm to preserve grain texture. The sushi follows a classic Edomae lineup—Maguro（tuna）, Kohada（gizzard shad）, Anago（sea eel）, and Ebi（shrimp）—executed with calm precision and no shortcuts.

One seasonal favorite is his pressed Saba（mackerel）sushi, wrapped in white kombu and paired with crisp nori. Simple, restrained, and deeply satisfying.

Sushi Ishiyama doesn’t chase trends or media attention. It’s a place for purists, delivering graceful, textbook Edomae sushi in the heart of Ginza. In a city packed with talent, it stands out quietly—and confidently.

Opened in 2015, Sushi Suzuki has quietly established itself as one of Ginza’s most reliable sushi destinations. Chef Takahisa Suzuki trained for 12 years at the renowned Sushi Aoki before opening his own place at age 40.

His shari (sushi rice) is seasoned with a gentle blend of red vinegar, offering a soft acidity and delicate saltiness. Each grain retains texture while still melting in the mouth—a sign of refined technique.

The neta (the ingredients) focus on Edomae staples like Kohada（gizzard shad）, Kuruma ebi（Japanese tiger prawn）, and Hamaguri（clam）, with seasonal additions such as Shiro Amadai（tilefish）and Kue（longtooth grouper）. His winter-only saba battera (pressed mackerel sushi) is a cult favorite.

With a balanced omakase that includes both tsumami and nigiri, Sushi Suzuki offers a quietly confident experience that reflects deep craftsmanship. It may not grab headlines, but it wins loyal fans—one thoughtful dish at a time.

Opened in 2022, Sushi Takeru is quickly making a name for itself in Ginza’s competitive sushi scene. Chef Takeru Watanabe trained at top restaurants like Kanesaka, Arai, and Ryujiro, and brings over a decade of elite experience to his own counter.

His shari is boldly seasoned with red vinegar and salt, showing strong influence from Sushi Arai. Tuna is sourced from Yamayuki, and the lineup features Edo-style classics like Kohada（gizzard shad）and Hamaguri（clam）alongside signature items like a generous toro-taku roll and a finely minced cucumber roll that’s a hit with younger guests.

Despite the upscale setting, Takeru brings a relaxed and friendly energy that puts diners at ease. His technique is precise, the ingredients are top-tier, and the vibe is inviting. For those seeking refined sushi without the stiffness, Sushi Takeru is a standout new entry in Ginza.

Opened in 2020 by Masashi Yamaguchi, a disciple of Rei Masuda, Sushi Masashi quickly made its mark with a Michelin star in its second year. Yamaguchi brings a fresh sensibility to the classic Edo-style techniques passed down from the Sukiyabashi Jiro lineage.

His omakase blends refined nigiri with inventive small plates. A standout is the sukiyaki-style tuna cheek, simmered in soy sauce and paired with a rich Okukuji egg yolk—simple, soulful, and addictive.

The shari (sushi rice) uses Kinsho red vinegar for depth without overwhelming color, and the tuna, sourced from Yamayuki, delivers remarkable aroma and texture. Other highlights include wild eel from Shimane, shirakamadai（tilefish）from Oita, and anago（sea eel）from Tsushima.

After relocating to a more serene space near Omotesando in 2025, Sushi Masashi now offers an even more focused, elegant experience. For those seeking creativity grounded in tradition, this spot is a quiet but confident standout.

Opened in 2023, Sushi Oya has quickly drawn attention as one of Tokyo’s most promising new sushi counters. Chef Yoji Oya, who spent nearly ten years honing his craft at the former three-star Sushi Yoshitake, brings a distinctive international sensibility to traditional Edomae sushi. Having been born in Chicago and raised between Bangkok and Beverly Hills, his worldview subtly informs both his technique and hospitality.

The otsumami courses reveal remarkable precision and creativity: oyster rice scented with scallion oil and sesame, grilled pen shell accented with aonori and bonito flakes, and abalone steamed for six hours and served with its own velvety liver sauce. To conclude, the remaining abalone sauce is folded into red shari, creating a deeply flavorful finale that lingers long after the meal ends.

Chef Oya prepares two kinds of shari, adjusting each to complement the character of the neta. His marinated tuna is sourced from Ishiji, one of Toyosu Market’s most trusted suppliers. Seasonal touches such as squid infused with white birch sap or anago finished with herbal syrup show his playful yet precise approach.

Calm and charismatic behind the counter, Oya moves easily between English and Japanese, putting every guest at ease. Sushi Oya stands out as a confident, contemporary interpretation of Edomae tradition—a quietly dazzling new destination in Kagurazaka.

Among the many restaurants in the Sushi Sho lineage, Sushi Iwasawa stands out for its warm hospitality and well-crafted omakase. Owner Motoyuki Iwasawa left a career as a systems engineer to pursue sushi, inspired by a part-time job he held in college. He began training at 25 and brings a gentle, approachable presence to the counter.

Fluent in both English and Chinese, Iwasawa is especially welcoming to international guests. His shari (sushi rice) blends red and white vinegar, and the course follows the signature Sushi Sho rhythm of alternating tsumami and nigiri, typically offering over 30 bites in a single sitting.

In autumn, the omakase might include kombu-cured Shiroebi（white shrimp）, soy-marinated Buri（yellowtail）, or chawanmushi with Matsutake mushrooms. The variety is seasonal, thoughtful, and deeply satisfying.

This isn’t quite an “izakaya-style sushi” spot, but it offers a relaxed, sake-friendly experience that works just as well for couples, families, or groups of friends. Sushi Iwasawa is one of the most dependable and enjoyable spots for casual fine sushi dining in Tokyo.

After sixteen years of training at both the main and Roppongi branches of Sukiyabashi Jiro, Michinobu Mizukami opened his own restaurant in Tokyo—and the result is everything you’d expect from someone so deeply rooted in the Jiro tradition. His technique is razor-sharp, his discipline unwavering, and his omakase lineup rivals the very best in the city.

The shari is seasoned only with rice vinegar, in line with Jiro’s style, though Mizukami softens the salt level for better balance with white fish. Tuna comes from rising star wholesaler Yunoka, while his white fish is sourced from the famed Koichi Mura, a master of ikejime. Kohada（gizzard shad）and Saba（mackerel）are textbook perfect—cleanly prepared and seasoned to match the rice in both texture and flavor.

Mizukami still serves 18 to 20 pieces of nigiri per course, a rarity these days, offering a sushi-first experience that purists will deeply appreciate. With the retirement of Jiro Ono, Sushi Mizukami stands as one of the most faithful and refined successors to that legendary lineage.

Sushi Yuki offers a pure, unadorned journey into the heart of traditional Edomae sushi.

Chef Yuki Hayashinouchi stands as the sole direct apprentice of the late Hachiro Mizutani, the revered master behind the now-closed Sushi Mizutani—a name once spoken in the same breath as Jiro Ono of Sukiyabashi Jiro. Among Tokyo’s sushi community, Hayashinouchi commands deep respect for his technique and for preserving the quiet dignity of the classic sushi craftsman, a spirit that has become increasingly rare today.

Three qualities define Sushi Yuki: an omakase experience devoted entirely to nigiri, a philosophy that lets the shari take center stage, and a shari style shaped by the chef’s own intuition and balance.

Here, the shari (sushi rice) is seasoned with a blend of several rice vinegars, creating a bright acidity underpinned by a refined salinity. The flavor opens gradually, harmonizing beautifully with the umami of each neta.

For tuna, Hayashinouchi sources from Yunoka, a supplier highly regarded by the new generation of sushi chefs. His white fish come straight from a skilled fisherman in the Setouchi region, known for impeccable ikejime handling. This combination of trusted purveyors and an unwavering focus on simplicity reflects his quiet pride in the craft. Many younger chefs see him as a mentor figure—someone who embodies the ideals of the sushi world they aspire to.

If he continues on this trajectory, Sushi Yuki may soon stand among Tokyo’s defining Edomae institutions, much as Harutaka does today. And considering his lineage in the prestigious Jiro school, being able to experience a full omakase here for under 30,000 yen feels like an extraordinary privilege. For any serious sushi traveler in Tokyo, this is a destination not to miss.

In Tokyo’s sushi circles, Norifumi Endo of Ebisu Endo has earned a reputation as a true obsessive—some peers even call him a “maniac.” Yet within the community, that word carries admiration, not mockery. Endo’s devotion to his craft runs deep. After rigorous apprenticeships at two of Japan’s most venerated counters—Sushi Mizutani in Ginza and Sushi Saito—he forged his own path built on precision and principle.

Endo’s sourcing reads like a map of Japan’s finest waters and producers: Managatsuo (silver pomfret) caught by Mr. Fujimoto in Ehime, Mehikari (greeneye fish) introduced through Sushi Ito in Fukushima, wild Unagi (eel) from Lake Shinji, and Kampachi (greater amberjack) supplied by Mr. Kushimoto in Wakayama. Each ingredient is chosen not for rarity alone but for the integrity of the person behind it. His cooking emphasizes coaxing out natural flavor rather than masking it with excess seasoning. A prime example is his Donko shiitake—deep-fried slowly for two hours, then kissed by charcoal heat until the surface crisps and the interior releases waves of umami aroma.

The shari (sushi rice) is cooked on the firm side, giving each grain a clean snap. Its mild vinegar and salt profile allows the character of the neta to take center stage. In an unconventional move, Endo reverses the typical tuna order: rather than saving Otoro (fatty tuna) for last, he serves it first. “Like yakiniku,” he says, “the richest cuts shine brightest when you still have appetite and focus.”

Before his sushi career, Endo played professional soccer in the UK—an unexpected past that explains both his fluent English and global perspective. That background, combined with his technical mastery, makes Ebisu Endo one of the few sushi experiences in Tokyo where foreign guests can engage directly and meaningfully with the chef himself.

Just minutes from Shibuya and open for lunch as well, it’s a rare counter that bridges world-class craftsmanship with genuine approachability—a must-visit for anyone eager to explore the depth and diversity of Japan’s seafood traditions.

After years as the trusted right-hand man at Sushi Kanesaka, Hidenosuke Oumi opened Sushi Oumi in 2020—a quiet, refined counter where his craftsmanship finally takes center stage.

The shari (sushi rice) is seasoned with red vinegar from Yokoi Brewing, delivering a soft yet clear acidity that balances well with all kinds of neta (the ingredients). Oumi carefully manages every detail, from grain texture to temperature, ensuring perfect harmony between rice and topping.

His Edomae-style sushi is traditional but never rigid. Kohada（gizzard shad）is topped with white kelp, Meichidai（golden threadfin bream）comes with ume paste, and Katsuo（bonito）is gently smoked after a light soy cure—elegant touches that show both confidence and restraint.

Nicknamed “Sanpei” by those who know him, Oumi creates a relaxed atmosphere rare in high-end sushi. For a quietly personal take on Ginza sushi, Sushi Oumi is a hidden gem worth seeking out.

Takeuchi Fumie stands as one of Japan’s leading female sushi chefs—a rare figure in a world long dominated by men. After eight rigorous years of training at Shinbashi Shimizu, one of Tokyo’s most respected Edomae sushi shops, she opened Sushi Take in Ginza in 2014. What started as a quiet experiment has since evolved into a beloved, mature establishment with a loyal following.

Her sushi reflects the spirit of her mentor: bold red vinegar shari with firm grains and a sharp edge that pairs perfectly with classic neta. Rather than chasing the most expensive fish at the market, Takeuchi puts her trust in technique. Her tuna, sourced from the rising star supplier Yuno Hana, is excellent, but it’s the time-tested classics that shine—Kasugo（young sea bream）marinated in kombu, Kohada（gizzard shad）with a tight vinegar cure, salt-steamed Awabi（abalone）, and Hamaguri（clam）prepared with textbook finesse.

Sushi Take has grown steadily over the past decade. What once felt like a bold new venture now carries the presence of a seasoned Ginza counter. The room is calm, the service assured, and behind it all is a chef whose movements are confident but never showy. You sense the years of quiet dedication in every detail.

When it first opened, the headlines focused on Takeuchi’s gender. Today, that no longer matters. What draws people now is simply the quality of the sushi. For those seeking an honest, grounded experience in the heart of Ginza, Sushi Take is more than worth a second look.

Sushi Miura is one of those quietly brilliant places that hasn’t yet become a buzzword among sushi fanatics—but it should. Chef Kenta Miura brings a rare depth of experience, having trained for over a decade at Kyoto’s legendary kaiseki restaurant Kikunoi, followed by a year at the cult-favorite Sushi Namba.

His omakase course is shaped not only by sushi technique but by a deep understanding of Japanese cuisine as a whole. The tsumami are especially impressive—more like what you’d expect from a high-end kappo. A clear dashi broth subtly infused with gyokuro tea. Managatsuo (silver pomfret) grilled and garnished with yuzu, scallions, and ginger. Each bite is elegant, balanced, and quietly expressive.

The shari strikes a classic tone with its blend of red and rice vinegars. Chewy yet airy, and served at the perfect warmth, it forms a clean backdrop for the carefully sourced neta. Miura has a long-standing relationship with Okecho, a respected Toyosu tuna wholesaler from his Kikunoi days, and the tuna reflects that pedigree with rich, unmistakable flavor.

In summer, one signature stands out: ayu (sweetfish) nigiri made from live fish delivered fresh each morning. A rare treat that fuses Miura’s roots in Kyoto with his current mastery of Edomae technique.

Sushi Miura was recently named a Michelin Selected restaurant, and deservedly so. It’s not flashy, not trendy—just deeply sincere, quietly excellent sushi that makes you want to come back with each passing season.

Behind a discreet noren in Shimbashi, Tsuruhachi continues one of Tokyo’s quietest but most respected Edomae lineages. The six-seat counter is led by Hirokazu Igarashi, direct disciple within the Tsuruhachi school and junior to Kunihiro Shimizu of Shimbashi Shimizu. His approach is restrained and exacting—no theatrics, only mastery through control.

The otsumami signals intent: firm, saline Awabi (abalone) steamed to amplify savoriness; Kohada (gizzard shad) layered with wasabi and gari for brightness; Hirame (flounder) tightened lightly in kombu; and Tako (octopus) tender yet resilient.

Nigiri follows, the neta cut generously to overhang the shari (sushi rice). The rice, seasoned with gentle rice vinegar and salt, is served warm and breaks apart naturally. Highlights include evenly cured Saba (mackerel) with a clean aftertaste, large-cut Kohada balanced in acidity, and abundant Uni (sea urchin) that towers confidently above the gunkan without collapse.

The meal ends with the signature Honmaguro (bluefin tuna) roll—thick tuna slices rolled with seasoned rice and crisp nori, pure and decisive in flavor.

Courses range from nigiri-only to full omakase, all unified by precision in salt, vinegar, and temperature. Shimbashi Tsuruhachi may appear modest, but its perfection lies in balance and quiet conviction—Edomae sushi distilled to its essence.

Among sushi insiders, Koji Sato of Tomidokoro is often mentioned alongside Keita Aoyama of Sushi Keita — both standard-bearers of serious, classic Edomae. After training at Sushi Shin in Nishi-Azabu, Sato opened Tomidokoro in 2018 at just 31. Since then, his counter has become a quiet favorite among chefs and regulars who appreciate traditional technique done without shortcuts.

Sato’s strength lies in simmered and vinegared neta. He can make summer Kohada（gizzard shad）taste decisive, and still serves old-school pieces like simmered ika that almost never appear in modern omakase. His shari, seasoned with red vinegar and cooked in a hagama pot, has bright acidity and breaks softly, giving even generous portions a surprisingly light feel.

He selects ingredients himself every morning — not always the top-priced fish, but pieces chosen for balance and condition. Houbou（gurnard）, Amaebi（sweet shrimp）, shimesaba（vinegared mackerel）, and the occasional uncommon catch show how he builds a course around what’s truly good that day.

At 25,000 yen, Tomidokoro offers one of the most compelling value-for-money Edomae experiences in Tokyo. If you want honest, precise sushi rooted in tradition rather than theatrics, this is the counter to book.

14 Elite Sushi Counters in Tokyo Led by Alumni of the City’s Top Shops

A no-filter take on Michelin Tokyo 2026 sushi stars, with honest reviews of new one-star and Selected counters from true sushi obsessives, beyond hype and rankings.

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

A curated guide to Tokyo’s most promising new sushi restaurants, selected for technique, shari design, sourcing, and lineage. Today’s newcomers, tomorrow’s classics.

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.

Opened in October 2025 near Ebisu, Sushi Kobayashi is the long-awaited debut of Chef Ikuya Kobayashi, a top disciple of the legendary Sushi Saito. Having served as head chef for Saito’s two-starred Hong Kong branch and Hanare NANZUKA, Kobayashi brings an elite pedigree to his own eight-seat sanctuary. Supported by his wife’s warm hospitality, the restaurant balances the disciplined tension of world-class sushi with a welcoming, approachable atmosphere.

The heart of Kobayashi’s craft is his mellow, expertly balanced shari, which enhances rather than overpowers the fish. The omakase features a generous parade of over 15 nigiri, headlined by a spectacular four-cut tuna sequence from the famed dealer Yamayuki. From signature mackerel stick sushi to delicately cured kasugodai, every piece reflects a flawless dedication to Edomae fundamentals. By blending pinnacle-level technique with modern wine pairings and a sincere vibe, Sushi Kobayashi is destined to become one of Tokyo’s most sought-after counters.

A Smarter Way to Book Your Sushi Journey with Omakase Concierge

Tokyo’s 13 Up-and-Coming Sushi Counters to Watch in 2026

A curated list of Tokyo sushi restaurants that take lunch as seriously as dinner, with refined nigiri, precise shari temperature, and careful neta handling. Ideal for a sushi-first itinerary.

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: “21 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.

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.

<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;">Reserve Through Us</a> </div>

Tokyo’s 21 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.

<div style="text-align:center; margin-top:22px; margin-bottom:10px;">
  <a href="https://table-ex.com/omakase-concierge"
     style="display:inline-block; padding:12px 26px; background:#000; color:#fff;
            text-decoration:none; border-radius:6px; font-size:15px; font-weight:500;">
    Find Your Sushi Match
  </a>
</div>


The Secret Behind Sushi Rice (Shari)

A definitive guide to Tokyo’s best tempura counters today, selected for frying technique, oil control, batter balance, and the individuality of each chef shaping modern tempura.

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.

<div style="position:absolute; left:-9999px; top:-9999px; width:1px; height:1px; overflow:hidden;">
  <a href="https://table-ex.com/restaurants/79">Nakagawa</a>
  <a href="https://table-ex.com/restaurants/110">Tempura Yaguchi</a>
  <a href="https://table-ex.com/restaurants/49">Tempura Taku</a>
  <a href="https://table-ex.com/restaurants/96">Seiju</a>
  <a href="https://table-ex.com/restaurants/84">Tempura Aratamikawa</a>
  <a href="https://table-ex.com/restaurants/63">Tempura Maehira</a>
  <a href="https://table-ex.com/restaurants/130">Tempura Kitagawa</a>
</div>

Tokyo’s Top 7 Tempura Restaurants to Try in 2026

A curated guide to Tokyo’s best pizza right now, chosen for dough technique, fermentation, flour blends, and wood-fired precision beyond simple Neapolitan imitation.

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 2026

A curated guide to Tokyo’s best tonkatsu restaurants right now — from classics to modern standouts — all carefully selected by the TableEX editorial team, with reservations available.

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.

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

Best Sushi Reservation Services in Japan — Honest Local Comparison

The Best Sushi Restaurant in The World

Why You’ll Never Book Sushi the Same Way Again — with Omakase Concierge

23 Best Kaiseki Restaurants in Kyoto (2026 Guide)

14 Elite Sushi Counters in Tokyo Led by Alumni of the City’s Top Shops

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

Tokyo’s 13 Up-and-Coming Sushi Counters to Watch in 2026

Tokyo’s 21 Best Sushi Lunch Spots

The Secret Behind Sushi Rice (Shari)

Tokyo’s Top 7 Tempura Restaurants to Try in 2026

Best Pizza in Tokyo: 10 Essential Pizzerias for 2026

Top 9 Tonkatsu Restaurants in Tokyo That Take Reservations

Best Sushi Reservation Services in Japan — Honest Local Comparison

The Best Sushi Restaurant in The World

Why You’ll Never Book Sushi the Same Way Again — with Omakase Concierge

23 Best Kaiseki Restaurants in Kyoto (2026 Guide)

14 Elite Sushi Counters in Tokyo Led by Alumni of the City’s Top Shops

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

Tokyo’s 13 Up-and-Coming Sushi Counters to Watch in 2026

Tokyo’s 21 Best Sushi Lunch Spots

The Secret Behind Sushi Rice (Shari)

Tokyo’s Top 7 Tempura Restaurants to Try in 2026

Best Pizza in Tokyo: 10 Essential Pizzerias for 2026

Top 9 Tonkatsu Restaurants in Tokyo That Take Reservations

Mieda

Utsushiki

Sakurai Japanese Tea Experience

Sushi Mizukami

Sushi Senpachi

Akagakiya

Teppan Yakiniku Steak Mikinao

MAIDREAMIN AKIHABARA HONTEN

Steak Ichimiya

Yakiniku Kinju

Uoshin Nogizaka

YAMATO

Moritaya Kiyamachi Branch

Charlie

Mizuno

Sushi Imamura

Andy's Shin Hinomoto

Sushi Take

Ginza Iwa

Bar Centifolia

Parfaiteria beL

Tempura Kondo

TOMMY PIZZA

Kougaiken Nakamguro

Piizeria Cor a Cor

Sushi Masashi

Sushi Keita

Sukiyabashi Jiro

PICICA PICICA PIZZA&PASTA

Sushi Ikki

Kukizen

Hiroo Ishizaka

Ukiyo

Ginza Katsukami

Tarantella da Luigi

Nijo Minami

Sushi Oumi

Pizza Studio Tamaki (PST) Higashi-azabu

Notime Mixology Bar

RONDO

Akagakiya

Sushi Kobayashi

Shinonome

Sushi Shinosuke

Sushi Tanaka Sapporo

Oniku Karyu

Pizza Studio Tamaki (PST) Roppongi

Sushi Bumpei

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