Sushidokoro Shiki
Tokyo
Sushi
The Ginza Sushi Counter Chefs Keep to Themselves
Sushidokoro Shiki is not just another sushi restaurant in Ginza. Even in Tokyo, it stands out as something truly unique. With over eleven years in operation, it ranks among the more established names in the area. Yet the shop remains surprisingly unknown, as its core customer base is made up of regulars and very little information about its greatness appears online.
What makes Shiki truly different is the extraordinary uniqueness of the seafood it serves. Nearly all of the fish is sourced directly, bypassing the market, from Daiki Hasegawa, a now-famous wholesaler renowned for his mastery of ikejime and trusted by top chefs across Japan. Here, you will encounter neta like kimo of ei (stingray liver), Kochi（flathead）, Oumon hata（blue-spotted grouper）, Matsudai（barred knifejaw）, and Yagara（cornetfish）. These are species rarely seen at sushi counters, and what is even more impressive is that each one is served in absolutely pristine condition.
Shiki uses two types of shari, one with red vinegar and the other with white. The rice is cooked slightly on the firmer side to maintain some chewiness, and white-fleshed fish are more prominent in the lineup than at most other sushi restaurants.
The omakase course can sometimes feature more than thirty items, an astonishing amount. “I just wanted guests to enjoy a wide variety of ingredients in small bites. That idea kept adding to the course,” says chef Yoshimura with a smile.
There are three omakase options, priced at 13,200 yen, 16,500 yen, and 19,800 yen, which is remarkable value considering the quality and variety. It is no wonder that even top chefs from prestigious restaurants visit quietly, never posting or telling others.
Until now, Shiki was a special sushi restaurant shared only with trusted friends. But now, we want more people to discover its charm, which is why we are proud to introduce it on TableEX. Adding a meal at Shiki to your Tokyo itinerary will unquestionably deepen your culinary experience in Japan. This is a place you will be glad you found.
What makes Shiki truly different is the extraordinary uniqueness of the seafood it serves. Nearly all of the fish is sourced directly, bypassing the market, from Daiki Hasegawa, a now-famous wholesaler renowned for his mastery of ikejime and trusted by top chefs across Japan. Here, you will encounter neta like kimo of ei (stingray liver), Kochi（flathead）, Oumon hata（blue-spotted grouper）, Matsudai（barred knifejaw）, and Yagara（cornetfish）. These are species rarely seen at sushi counters, and what is even more impressive is that each one is served in absolutely pristine condition.
Shiki uses two types of shari, one with red vinegar and the other with white. The rice is cooked slightly on the firmer side to maintain some chewiness, and white-fleshed fish are more prominent in the lineup than at most other sushi restaurants.
The omakase course can sometimes feature more than thirty items, an astonishing amount. “I just wanted guests to enjoy a wide variety of ingredients in small bites. That idea kept adding to the course,” says chef Yoshimura with a smile.
There are three omakase options, priced at 13,200 yen, 16,500 yen, and 19,800 yen, which is remarkable value considering the quality and variety. It is no wonder that even top chefs from prestigious restaurants visit quietly, never posting or telling others.
Until now, Shiki was a special sushi restaurant shared only with trusted friends. But now, we want more people to discover its charm, which is why we are proud to introduce it on TableEX. Adding a meal at Shiki to your Tokyo itinerary will unquestionably deepen your culinary experience in Japan. This is a place you will be glad you found.
Overview
| Cuisine | Sushi |
|---|---|
| Area | Higasi ginza, Tokyo |
| Chef | Masashi Yoshimura |
| Background | Sushi restaurants in Tokyo |
| Shari | Uses both red vinegar shari and rice vinegar shari. |
| English support | Limited |
Courses
Dinner
Omakase
Booking fee ￥1,000
JPY23,100
(Tax Incl.)
Restaurant rules
Please refrain from wearing strong fragrances, including perfumes, fabric softeners, or scented sprays, when visiting the restaurant. Substitutes are not accepted. The guest who made the reservation must attend in person. Guests with extensive allergies or dislikes that affect two or more dishes in the course may have their reservation treated as a cancellation. Depending on the timing of the notice, the cancellation policy may apply.
Restaurant information
| Working Hours | 18:00 - 23:00 |
|---|---|
| Seats | 9 |
| Payment | Visa, MasterCard, Diners, American Express, Cash |
| Smoking | Not Allowed |
| Alcohol take-in | Not Allowed |
| Phone number | +81-3-6228-7029 |
| Address | 3F, 8-13 Ginza 4-chome, Chuo-ku, Tokyo, Japan Tokyo |
Location map
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2026
April
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