Mitsui

Sushi Mitsui has quickly become one of the most talked about new counters in Tokyo, widely regarded as a leading contender for the Rookie of the Year title in the 2025 sushi scene. Chef Sho Mitsui trained for about nine years at Harutaka, one of Tokyo’s most respected successors to Sukiyabashi Jiro and a long time holder of three Michelin stars. From 2021 he led the sushi program at Gouryu Kubota’s sister restaurant, a major name in Tokyo’s kaiseki world, before striking out on his own to open this new counter.

Mitsui’s omakase is grounded in the Sukiyabashi Jiro tradition yet marked by small but confident touches that clearly reflect the chef’s own thinking. A key feature of the counter is the use of a rogama hearth where he cooks neta over charcoal. One example is the charcoal grilled Nodoguro（blackthroat seaperch）which he shapes into nigiri and pairs with fresh cucumber for clean contrast. These moments reveal his instinct for placing fire, aroma, and texture in a focused role within classic Edomae structure.

The shari (sushi rice) follows the Jiro lineage closely. Mitsui uses Koshihikari from his native Nagano, grown at high elevation and cooked in a hagama pot, then seasons it with Mitsukan Shiragiku rice vinegar. He adjusts the salt to about three quarters of what he used at Harutaka, keeping the vinegar driven sharpness while softening the edge for a more balanced finish.

The sourcing is consistently strong. Tuna comes from Yamayuki, and squid like Aori Ika（bigfin reef squid）, horse mackerel like Aji（horse mackerel）, and even tail cuts of Nitarikujira（pilot whale）arrive via Sakanajin, a specialist known nationwide for superb ikejime handling. At twenty seven thousand five hundred yen, the level of ingredients and the execution make the omakase feel notably high in value within Tokyo’s upper tier.

Another part of the experience is the sake pairing curated by Mitsui’s wife, a dedicated sake lover. Her selections include awamori based aged spirits from her home prefecture of Okinawa, placed with a careful sense of distance so that the pairing complements rather than overwhelms the character of each piece.

In the Michelin Guide Tokyo 2026, the restaurant was recognized as a Selected Restaurant within six months of opening. If Mitsui continues to deliver this level of consistency, earning a star feels like a matter of time. Reservations will likely become harder to secure, so those interested would do well to visit sooner rather than later.