Sushi Miura

For some reason, Sushi Miura doesn’t often come up in conversations among sushi enthusiasts. But once you’ve visited, you’ll find yourself wanting to return with the changing of the seasons. Chef Kenta Miura is a skilled craftsman who trained for 13 years at the two-star Kyoto kaiseki restaurant Kikunoi, followed by a year at the iconic Sushi Namba. His greatest strength lies in the deep knowledge of Japanese cuisine he has cultivated over the years, and his omakase course is intentionally composed with that sensibility in mind.

Miura says, “I want guests to relax not just with sushi and sashimi, but also with warm dishes and vegetables.” True to his words, the tsumami reflect his Kikunoi pedigree with remarkable quality.

A clear dashi soup gently scented with gyokuro tea…
Managatsuo（silver pomfret）grilled and seasoned with yuzu, scallions, and ginger to create a harmony of aroma and umami…

Each dish appeals to all five senses, and before you know it, the sake just keeps flowing.

The shari (sushi rice) is a blend of red and rice vinegar, with a slightly assertive acidity and a well-balanced touch of salt. The rice is both chewy and fluffy, cooked to perfection and served at the ideal temperature.

Tuna sourced from Okecho, a respected Toyosu wholesaler Miura has worked with since his Kikunoi days, delivers the classic richness expected of true Edomae sushi.

And in the summer, don’t miss the restaurant’s signature—ayu（sweetfish）nigiri, made with live fish Miura picks up each morning from Kikunoi.

Being selected as a Michelin Tokyo 2025 Selected Restaurant is a well-deserved milestone for Sushi Miura.

It may still be under the radar, but anyone who visits becomes a fan. This is a no-nonsense, high-level sushi restaurant with genuine integrity in every detail. Wholeheartedly recommended.