Sushi Oya

Opened in 2023 in Kagurazaka, Sushi Oya is a rising star in Tokyo’s sushi scene. Chef Yoji Oya trained for nine years at the former Michelin three star restaurant Sushi Yoshitake. Born in Chicago, raised in Bangkok and Beverly Hills, he brings a global sensibility that is rare among Japanese sushi chefs. The beer he serves, for example, is Tecate from Mexico—his personal favorite.

The otsumami (small plates) showcase a level of refinement reminiscent of his alma mater. One standout is the oyster rice, where chopped oysters are marinated in scallion oil, sake, and soy sauce, then served over warm rice with sesame and shiso for an intensely aromatic finish. The grilled pen shell clam is served crisp in seaweed with bonito flakes and fragrant aonori from Kumamoto, delivering a layered, umami rich bite. Another highlight is the steamed abalone, gently cooked for six hours to reach an ideal chew. It comes with a creamy liver sauce, and toward the end of the course, the chef adds red shari (sushi rice) to the remaining sauce for a second round of indulgence.

Two types of shari (sushi rice) are used, one based on red vinegar and the other on rice vinegar, depending on the flavor profile of each neta (the ingredients). Tuna is sourced from Ishiji, one of Toyosu’s top suppliers. His marinated lean tuna is dipped in a special blend of soy sauces and sake, enhancing both fragrance and depth. Other creative touches include squid seasoned with white birch sap and conger eel brushed with a syrup made from herbal liqueur.

Despite being a newcomer, Sushi Oya delivers with confidence and precision. Chef Oya is equally at home engaging with guests from abroad and preparing dishes with striking originality. Even Prime Minister Srettha Thavisin of Thailand visited recently and enjoyed a full omakase while chatting with the chef.

Sushi Oya stands out as one of Tokyo’s most exciting new sushi destinations. For those looking to go beyond the classics and experience a new expression of Edomae sushi, this is the place to book.