Sushi Ikki

For a long time after Kurosaki moved, Shibuya lacked a clear frontrunner in the sushi scene. That changed with the arrival of Sushi Ikki.
Chef Takafumi Kiyonaga had already earned a stellar reputation running a highly regarded sushi restaurant in a local Tokyo neighborhood. Inspired by the success of his mentor Kazuki Kurosaki, he made the bold move to relocate and take on the heart of Tokyo.

With a background in traditional Japanese cuisine, Kiyonaga starts his omakase with a bowl of delicate ichiban dashi. He serves dishes that go far beyond what you'd expect at a typical sushi spot—things like clam fishcake or grilled sesame tofu. He also incorporates seasonal vegetables generously, such as tomatoes in summer, giving the meal a vibrant rhythm.

His omakase follows the “Sushi Sho” style, alternating between small dishes and nigiri.
The Shari (sushi rice) is a blend of two types of red vinegar with a bit of rice vinegar, giving it a soft tang and a loose texture that breaks apart gently in the mouth.

His maguro (tuna) comes from top-tier supplier Yamayuki. Akami is paired with Japanese mustard, while kama-toro is lightly seared to bring out its natural richness.
He’s not afraid to work with unexpected fish either—mehikari（greeneye）and fuefukidai（emperor bream）make welcome appearances, reflecting his creative touch and adventurous spirit.

Sushi Hajime near Namikibashi may be a hit among tourists, but when it comes to taste, value, and hospitality, Sushi Ikki is clearly in a different league.
With his refined technique and thoughtful approach, Kiyonaga is well on his way to becoming Shibuya’s next great sushi master.

If you’re looking for a sushi experience with real personality and precision, Sushi Ikki should absolutely be on your Tokyo itinerary.