Hakozakicho Sumito

Though it only opened in September 2023, Hakozakicho Sumito has already become a favorite among serious sushi lovers who know quality when they see it. Chef Kiyoto Kurokawa trained at the long-established Ginza sushi house Shintaro, followed by the legendary Nakajo in Yokohama, known for working with the highest quality tuna in Japan. From Shintaro, he mastered the traditional techniques of Edomae sushi, while Nakajo taught him that great sushi starts and ends with great ingredients.

His shari (sushi rice) is built on a base of rice vinegar with a subtle touch of red vinegar added for aroma. The acidity is on the stronger side, creating a refreshing balance when paired with fatty neta (the ingredients). The tuna, sourced from Yamayuki just like at Nakajo, is of exceptional quality. And it’s not just the tuna — the Kohada（gizzard shad）, Akagai（ark shell clam）, and Shako（mantis shrimp）are all handled with precision and respect. One bite of the well-balanced Kohada and you’ll know Kurokawa is no ordinary newcomer.

The restaurant sits quietly about five minutes from Suitengumae Station, tucked into a peaceful side street. “It’s even quieter than I expected,” Kurokawa says, “but that means guests tend to linger.” The clientele is made up almost entirely of true sushi enthusiasts, and the counter has a relaxed, inviting feel. Spending an evening here, away from the noise of central Tokyo, in the nostalgic charm of Hakozakicho, is one of those rare, quietly perfect Tokyo sushi experiences.