Sushi Ishiyama

Opened in 2018 by Takao Ishiyama, who trained at the renowned Ginza sushi restaurants Kanesaka and Saito, now considered one of the best in Japan, Sushi Ishiyama is a trusted choice for those seeking top-quality sushi in Ginza.

Tall and quiet, Ishiyama cuts a striking figure behind the counter. He’s not one for unnecessary talk and his sushi reflects that same stoic sincerity. There are no flashy gimmicks or trends here—just pure, clean flavors and a serious focus on precision.

Shari (sushi rice) is made with a blend of rice vinegar and just a hint of red vinegar for color. The rice is cooked on the firmer side to retain texture. Ishiyama, who follows in the footsteps of his mentors Kanesaka and Saito, is known for the dignified grace of his movements as he shapes each piece. Just watching him work is a memorable part of the experience.

The sushi itself highlights Edo-style classics: Maguro（tuna）, Kohada（gizzard shad）, Anago（sea eel）, Hamaguri（clam）, and Ebi（shrimp）. His winter specialty, a pressed saba（mackerel）sushi wrapped in white kombu and served with a crisp sheet of nori, has become a seasonal favorite among regulars.

In a city like Tokyo where sushi culture runs deep, Sushi Ishiyama stands out as one of the rare places that serves truly orthodox Edo-style sushi with elegance, restraint, and unwavering quality. That it has yet to be featured in the Michelin Guide remains a mystery—but perhaps that only speaks to the incredible depth of Tokyo’s sushi scene.