Sushi Rizaki Nishiazabu

Among all the sushi spots in Tokyo, Sushi Toshizaki stands out for its incredible lineup of tsumami (appetizers) and outstanding value for money. Behind the counter is Naoki Shiotani, who trained at the main location of the famed kaiseki restaurant Kikunoi in Kyoto. His tsumami lean closer to refined Japanese cuisine than typical sushi-bar fare, yet they never steal the spotlight from the nigiri that follows. There’s a clear sense of balance here, and the quality is nothing short of impressive.

The omakase course is priced at just 20,000 yen, a rarity in today's Tokyo. Yet the quality of the neta（the ingredients ）rivals that of some of Ginza’s top-tier sushi restaurants. Domestic tuna is sourced from the prestigious wholesaler Hicho, and other highlights include rare Budo ebi（grape shrimp）and Kuroawabi（black abalone）.

If you leave your sake choices to the chef, you’ll be treated to premium bottles like Aramasa and even ultra-rare labels such as Juyondai Ryuugetsu. The generous pours make it clear the cost of the bottle isn’t being factored into the experience.

The room is dimly lit with a mellow, intimate atmosphere. Shiotani himself is soft-spoken and approachable, which makes the whole dining experience feel relaxed and inviting. If you're looking to enjoy top-quality sushi in central Tokyo without the formality, this is absolutely the spot.