Sushi Tanaka

This under-the-radar spot may not have made waves yet, but it’s already one of the most promising sushi counters in Tokyo.

Chef Ryu Tanaka trained under Nobu Suetomi, the mastermind behind top restaurants like Suzutashiki and Maki Tori Shinkobe, before learning the art of sushi at Sushi Risaki. Born in 1995, he’s part of the younger generation, yet his calm demeanor and thoughtful service could fool you into thinking he’s a veteran. Determined to strike a balance between price and quality, he has gone as far as minimizing his own salary to keep the cost accessible—an admirable commitment to his craft.

Shari (sushi rice) is made with a combination of red and rice vinegar, and the rice is cooked slightly firm to encourage mindful chewing. He even uses two different cooking methods for the same rice to fine-tune texture, showing a level of obsession that only true sushi nerds would appreciate.

Despite its approachable price point, the quality of fish here is outstanding. Tuna is sourced from Okecho, one of the premier wholesalers at Toyosu Market. The omakase lineup features not just top-notch maguro, but also rare finds like budo ebi (grape shrimp), kuroawabi (black abalone), and more—ingredients that easily rival those at Tokyo’s high-end sushi temples.

The sake list is a quiet stunner. If you leave it to the chef, you might end up sipping rare labels like Juyondai Ryuugetsu—served without markup and with no fanfare.

With a thoughtful approach to every aspect of the experience, Sushi Tanaka is one of those rare finds you’ll want to keep to yourself. But something tells us it won’t stay a secret much longer.