Sushi Arai

Yuki Usui works the counter in the basement of a building in Ginza 8-chome. The room is below street level, quiet, and deliberately removed from the energy of the street above. The counter is straight Kiso hinoki, the same one where Yuichiro Arai stood for six years before moving upstairs to open the main room. That history is not displayed anywhere. It is simply present in the wood.

Usui trained at the Kyubey Okura branch before spending a decade alongside Arai. Kyubey is known for the demands it places on apprentices — speed, consistency, the ability to work at a high tempo without losing accuracy. Both qualities are visible at this counter. Nigiri is constructed quickly and placed in front of you without adjustment or ceremony. The pace does not feel rushed. It feels like someone who stopped needing to think about the mechanics a long time ago.

The shari is the first thing that registers. The red vinegar blend is sharp and salt-forward, the rice cooked firm enough that individual grains hold their shape through the bite. Against o-toro, it cuts through the fat cleanly rather than sitting alongside it. The temperature of the rice shifts slightly depending on the cut — warmer for leaner fish, cooler for richer ones. This kind of adjustment rarely announces itself during the meal. It shows up afterward, in the absence of any single piece feeling out of balance.

Bluefin tuna comes from Yamayuki at Toyosu. Usui cuts it thick, which lets the assertive shari keep the richness in proportion rather than being overwhelmed by it. The Edomae preparation runs alongside the tuna throughout the meal — kohada cured with the precision that Kyubey training tends to produce, anago braised until it holds together without resistance, and the ohagi near the end of the nigiri sequence: minced toro combined with takuan, Arai's own recipe, which manages to be both rich and clean at the same time.

The room seats fewer guests than the counter upstairs, and the atmosphere is quieter for it. The price runs approximately ¥10,000 below the main counter. The fish is the same.

Essential Booking Rules & Frequently Asked Questions

How difficult is it to secure a reservation at Sushi Arai?
Sushi Arai is one of the most exclusive sushi destinations in Ginza. They accept reservations via telephone only, but the lines are notoriously difficult to get through and often go unanswered. TableEX acts as your persistent local partner, navigating these congested phone lines on your behalf to secure a seat at this legendary counter.

What are the dining slots, and is there a late policy?
The restaurant operates on a strict three-slot system: 12:00, 18:00, and 20:30. This is a simultaneous-start (Issei Start) experience. Punctuality is absolute. Late arrivals are not permitted as it disrupts the flow for all guests. Please ensure you arrive on time for your designated slot—neither late nor significantly early—to enjoy the meal from the very first piece.

What is the difference between the main counter and the "Usui-kun" counter?
While the counters are led by different chefs, the quality of the ingredients is identical to Master Arai’s main stage. The primary difference lies in the Shari (rice); the "Usui-kun" counter features a slightly punchier red vinegar (akazu) profile. It is a world-class experience that offers the same elite-level "Arai" catch with a unique technical twist.

I don't speak Japanese. Will I have trouble during the meal?
Not at all. While the chef’s English is limited, the entire meal is a set Omakase course. The language of elite sushi is universal, and the staff are accustomed to welcoming international guests. You can simply relax and enjoy the craft without the need for complex communication.

How should I provide my preferences for the booking?
Because this is a high-demand simultaneous-start service, providing a range of preferred dates when you submit your request through TableEX is essential. Please also ensure any food allergies are noted upfront, as the kitchen prepares the day's precise catch well in advance.