Tokyo

Kyoto

Osaka

Hokkaido

Fukuoka

Aichi

Chiba

Ehime

Gifu

Hiroshima

Hyogo

Ishikawa

Kagoshima

Kanagawa

Kumamoto

Nara

Niigata

Oita

Okinawa

Saga

Saitama

Shimane

Tottori

Toyama

Yamaguchi

Yamanashi

Bangkok

Hong Kong

Seoul

Shanghai

<h1><strong>Heading1Heading1Heading1Heading1Heading1Heading1Heading1Heading1Heading1</strong></h1><p>ParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraph</p><p><img src="https://s3.ap-northeast-1.amazonaws.com/dev-files.jpneazy.com/media/aaaaaa_baa8f0e388.jpg" alt="aaaaaa.jpg"></p><h2>Heading2Heading2Heading2Heading2Heading2Heading2Heading2Heading2Heading2Heading2Heading2Heading2</h2><p>ParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraph</p><h3>Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3Heading3</h3><p>ParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraph</p><h4>Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4Heading4</h4><p>ParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraphParagraph</p><p><a href="https://jpneazy.com/">https://jpneazy.com/</a></p><ul><li>list1</li><li>list2</li><li>list3</li></ul><ol><li>list1</li><li>list2</li><li>list3</li></ol>

test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 test8 

Experience Authentic "Omakase" Cuisine in Its Birthplace, Japan!

Japnese_food_banner_1_7caf56701a.png

Hokkaido_Banner2_1_7961044cd2.png

65653d1474035.png

65790208b8199.png

5e59d1a331ef5.jpeg

eyecatch.jpg

64488d9c7cfe5.jpeg

test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 test1 

aaaaaaaaaaaaaaaaaa aaaaaaaaaaaaa aaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa

Screenshot_2024-07-10 19-46-23@2x.jpg

5e36de4dd6c2b.jpeg

sss.jpg

<h2>Sushi Restaurant in Ginza, Tokyo</h2><h3>Reservation for "Harutaka"</h3><p>[ 5 mins walk from Shimbashi Station ]</p><p>“Harutaka” is a sushi restaurant in Ginza, Tokyo. Located in the heart of Tokyo's upscale Ginza district, a renowned hub of gourmet dining, Harutaka stands as a pinnacle of Edo-mae sushi. Its exceptional craftsmanship and dedication to quality have earned it prestigious Michelin stars year after year. In the Michelin Guide Tokyo 2024, it earned the distinction of being the only three-star sushi restaurant, solidifying its status as Ginza's sole unrivaled three-star Edo-mae sushi establishment. The interior exudes a refined and calm atmosphere, embracing the essence of traditional Japanese design. The sushi served here is a vibrant expression of Edo-mae sushi, created using meticulously selected ingredients and masterful technique. Owner and chef Harutaka Takahashi, having honed his skills at renowned sushi restaurants, personally visits the Toyosu Market (formerly Tsukiji Market) every morning to handpick only the finest ingredients, never compromising on quality. Deeply knowledgeable about the changing seasons, he expertly selects the best seafood for each time of year, offering guests a full experience of both appetizers and sushi. What Harutaka offers is the very essence of Edo-mae sushi. Guests can savor exquisite nigiri with flavors that stand out, each piece a masterpiece to be enjoyed to the fullest. Experience a unique and unparalleled sushi experience that can only be found here.</p><h3>Exquisite, Seasonally Selected Ingredients at Harutaka</h3><p>At Harutaka, guests can savor the essence of Edo-mae sushi, crafted from carefully selected seasonal ingredients. The commitment to quality begins each morning when Chef Harutaka Takahashi personally visits the Toyosu Market to hand-pick the freshest ingredients. The flavor of fish is not solely determined by its place of origin or the season. Environmental factors such as the ocean's condition, weather, and even individual differences in the fish can subtly alter its taste. This is why Chef Takahashi visits the market daily, engaging directly with trusted suppliers at Toyosu to carefully select ingredients of true value. He is not bound by specific regions or brands; instead, he focuses on selecting the best fish each day, regardless of its origin.&nbsp; With years of experience and a keen eye for quality, he does not just seek "freshness" but aims to choose fish that has reached its peak flavor. Additionally, to maximize the natural tastes of each season, Harutaka selects the optimal fishing areas for each time of year and meticulously adjusts his procurement strategy. These carefully selected ingredients are then transformed into Edo-mae sushi through traditional techniques and Harutaka's refined skill. He employs delicate methods such as aging, marinating, and kelp pressing to highlight the fish's unique characteristics, all while pursuing the perfect balance with the vinegared rice (shari). The sushi, concentrated with umami, provides a deep and rich flavor with each bite, captivating the hearts of many guests. "I want every guest to experience the finest sushi."—this strong desire and the chef's pride as a sushi master are infused in each piece of sushi served at Harutaka.</p><h3>Specialties in Sushi and Cuisine at Harutaka</h3><p>At Harutaka, each piece of sushi displays a beautiful presence and a dynamic progression that captivates the senses. The sushi, prepared with exceptional skill and meticulously chosen ingredients, is a true work of art to be enjoyed with all five senses. The perfectly cooked rice, with its delicate balance of vinegar and salt, dissolves gently the moment it touches the palate, harmonizing flawlessly with the flavors of the fish. This level of precision and balance captures the heart, growing more enchanting with each bite. One distinctive feature of Harutaka’s sushi is the use of white vinegar instead of red vinegar in the sushi rice. By using white vinegar, the rice develops a clean, subtle sweetness that lingers, creating a delightful finish. This carefully cooked rice is made by blending two types of Yamagata rice—one with strong sweetness and the other with less stickiness—without the use of new rice. The rice is carefully steamed with precise adjustments to the water, and the right balance of rice vinegar and salt is meticulously refined to create a slightly firmer sushi rice. To ensure the perfect temperature for each piece of fish, the rice is cooked multiple times a day, demonstrating the chef's attention to detail. This refined craftsmanship elevates the perfection of each piece of sushi. The topping on the rice consists of the finest fish, selected by Chef Harutaka Takahashi himself, who visits the Toyosu Market every morning. With years of experience and a sharp eye, he personally inspects the market to choose only the best fish, considering not only the season and origin but also the current conditions, which can subtly influence the flavor. Chef Harutaka applies traditional Edomae sushi techniques, such as aging and marinating, to bring out the full potential of the ingredients, sparing no effort in enhancing their natural flavors. The shape of the sushi is also a point of pride, with a flowing elegance reminiscent of "Chigami" (a type of paper used for folding fans). From the side, the sushi's form is meticulously crafted, a true testament to the mastery of the chef. With each piece, the balanced harmony of the rice, the fish's natural umami, and the seasonal flavors unfold, offering a sensory experience that is both delicate and profound. Harutaka’s deep understanding of seasonal ingredients and unwavering commitment to quality elevate the sushi to an exceptional experience. The chef’s unshakable belief in offering "the best sushi" is infused into every piece, making each bite an unforgettable moment.</p><h3>Harutaka Takahashi, Chef of Harutaka</h3><p>The renowned restaurant Harutaka in Ginza is named after its owner and chef, Harutaka Takahashi, with the kanji "Aozora (=blue sky)" pronounced "Harutaka." Born in 1973 in Asahikawa, Hokkaido, Harutaka Takahashi began his journey as a sushi chef at the famous sushi restaurant "Sushi Zen" in Sapporo. After honing his skills there, he moved to Tokyo in search of even greater challenges and trained for 12 years at the world-renowned "Sukiyabashi Jiro" in Ginza. During this time, he frequently visited the fish market to refine his ability to select the best fish, mastering the art of fish inspection. In 2006, at the young age of 33, Harutaka Takahashi opened his own restaurant, "Harutaka," in the heart of Tokyo’s sushi district, Ginza. In 2016, he relocated within Ginza, continuing to evolve in a new space. He is a sushi master who, while preserving the tradition of Edomae sushi, continuously pursues the refinement and evolution of his technique. Known as the "Sushi Seeker," he masters the classical style of Edomae sushi while infusing his own philosophy into its flavors. Every morning, he personally visits the Toyosu Market, never compromising when selecting the highest-quality ingredients. These carefully chosen ingredients are brought to life through his skilled technique, ensuring that each piece of sushi carries the essence of his craft. The beauty of his sushi and the perfection of its taste continue to captivate food enthusiasts from both Japan and abroad. In addition to his exquisite sushi, he also emphasizes the harmonious pairing of sake, offering a variety of thoughtfully crafted appetizers to be enjoyed alongside the drinks. Each dish is infused with the chef's desire to deepen the enjoyment of food. Harutaka's technique and passion have been globally recognized, earning him a Michelin star in The Michelin Guide Tokyo 2017. His accolades continued to rise, and in The Michelin Guide Tokyo 2019, he was awarded two stars, and in 2024, he became the only sushi restaurant to receive three Michelin stars, achieving this remarkable feat. His quiet and heartfelt hospitality is another charm of Harutaka. In the serene atmosphere created by Harutaka and his staff, guests can indulge in the finest Edomae sushi. While preserving tradition, Harutaka continues to lead the forefront of the evolving sushi world. With every piece of sushi he prepares, Harutaka captivates the hearts of many.</p><h3>The Exquisite Omakase Course of Harutaka</h3><p>At Harutaka, the only option offered is the Omakase (chef’s choice) course, where appetizers and sushi come together in a symphony of flavors. This allows guests to enjoy the finest, freshest seafood through both appetizers and sushi. In addition to the exceptional sushi that showcases the chef’s skill, a variety of appetizers such as sashimi, steamed dishes, and soups are served, enriching the experience with a wide range of flavors that continuously stimulate the appetite. The dishes are served at a pace tailored to the guest, allowing for a relaxed and immersive experience—one of the key attractions of dining at Harutaka. The chef has a particular affection for tuna, offering three cuts: lean, medium fatty, and fatty tuna, allowing guests to savor each unique flavor. Moreover, Harutaka places great emphasis not only on sushi but also on the pairing with sake.The appetizers (Tsumami) are thoughtfully curated for pairing with drinks, with each dish highlighting the season's freshest flavors, whether it’s the sashimi, steamed dishes, soups, or simmered delicacies. Guests can indulge in exquisite appetizers such as octopus, conger eel, abalone, and sweet shrimp, all complemented by carefully selected fine sake. In this way, the seamless harmony of appetizers, sushi, and sake creates a blissful experience, making a meal at Harutaka a truly special occasion.</p><h3>Harutaka’s Supreme Selection of Beverages</h3><p>At Harutaka, one of the greatest attractions is the ability to enjoy not only sushi but also a carefully curated selection of sake and wine. The sake, personally chosen and served by Chef Takahashi in uniquely crafted sake vessels he has studied and developed from visiting renowned establishments, offers an experience akin to the sushi itself—best enjoyed with an Omakase approach. The sake is selected based on the guest's preferences, perfectly complementing the flavors of the dishes. Dining with fine sake further deepens the enjoyment, allowing guests to fully appreciate the unique allure of Harutaka’s sushi. The appetizers (Tsumami) at Harutaka, such as sashimi, grilled dishes, and simmered delicacies, are crafted to bring out the natural flavors of the ingredients while achieving a delicate harmony with the sake. These dishes enhance the flavors of the sake, allowing guests to enjoy the lingering aftertaste while building anticipation for the upcoming sushi course. The seasonal dishes are exquisitely prepared, as though specifically created to pair with the finest sake. At Harutaka, guests can savor a luxurious moment as they enjoy carefully selected sake or wine, paired with exquisite appetizers, all leading up to the sublime sushi experience. These appetizers, which highlight seasonal ingredients, are infused with the original flair of Edomae sushi craftsmanship. For those who appreciate fine beverages, Harutaka offers an unparalleled pairing experience, where the ingredients and techniques come together to create a supreme culinary harmony.</p><h3>The Atmosphere and Interior of Harutaka</h3><p>Harutaka is located on the sixth floor of a building at the corner of Ginza's culinary district, in the heart of the city. When the elevator door opens, guests are greeted by a stone-paved path, guiding them to the entrance as if they’ve wandered into a Japanese traditional townhouse alley. At the end of the path, a Noren (Japanese traditional curtain) changes with the seasons, offering a glimpse into the passage of time through the seasons. Passing through the Noren, a refined space awaits, where the atmosphere of calm and focus complements the exquisite sushi. The interior features a white wooden L-shaped counter with 12 seats, and there are also private rooms that prioritize intimacy. The Hinoki wood counter, where guests can watch the chef’s meticulous craftsmanship, is elegantly decorated with a clean and minimalist design, exuding a dignified atmosphere. The warm, inviting ambiance of the wooden space harmonizes with the luxurious yet serene atmosphere, allowing guests to relax and enjoy authentic Edomae sushi in a tranquil setting. The counter seats, created at the request of the owner-chef to ensure guests can relax comfortably, are thoughtfully designed with ample space between them, allowing for a more enjoyable dining experience without feeling cramped or self-conscious about neighboring seats. The private rooms provide a comfortable, exclusive setting, making them perfect for business meetings or intimate gatherings. In this refined and peaceful environment, guests can savor top-quality sushi in a calm atmosphere. Harutaka is an ideal choice for business gatherings, special sushi experiences, or even casual meals. It will continue to be a place where the spirit of sushi craftsmanship is passed down through the years.</p>

Harutaka

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Kobikicho Tomoki"</h3><p>[ 2 mins walk from Higashi Ginza Station ]</p><p>“Kobikicho Tomoki” is one of the highly renowned sushi restaurants located in Tokyo's Ginza district. Situated just 2 minutes away from Tokyo Metro Higashi-Ginza Station, this restaurant has earned two Michelin stars, a testament to its exceptional sushi. To savor the unparalleled sushi it offers, be sure to visit Kobikicho Tomoki in Higashi-Ginza.</p><h3>Cuisine of Kobikicho Tomoki</h3><p>Kobikicho Tomoki prioritizes the pleasure of its customers and is dedicated to creating not just traditional sushi but also new and inventive dishes. Their omakase (chef’s choice) courses, designed for enjoying drinks, sushi, and a variety of seafood, incorporate the use of condiments to accentuate flavors, offering a delightful contrast. The heartfelt efforts of Chef Kobayashi and his spouse, along with their passion and sincere dedication to their ingredients, are evident in every dish. Each dish is a fantastic masterpiece, created with Chef Tomoki Kobayashi's desire for customers to enjoy.</p><h3>Specialty of Kobikicho Tomoki</h3><p>The sushi rice at Kobikicho Tomoki incorporates the white vinegar used by Chef Sasaki, the mentor of Chef Tomoki Kobayashi from Sushi Sasaki. This vinegar adds a distinctive and powerful flavor, characteristic of Edomae sushi. Additionally, they offer a selection of seven types of sake, all carefully chosen by Kobayashi himself after visiting the breweries, ensuring a perfect pairing with sushi. For non-alcoholic options, they recommend Okinawa's fresh acerola juice.</p><h3>Quality Ingredients of Kobikicho Tomoki</h3><p>Kobikicho Tomoki primarily sources its ingredients from the Toyoshi (Tsukiji) Market. Chef Tomoki Kobayashi has established his own unique supply network, allowing him to receive direct supplies according to the seasons. The Toyosu (Tsukiji) Market is known for its wide variety of rare seafood and high-quality ingredients, and thanks to the collaboration with fishermen and seafood industry professionals, these ingredients are delivered directly to the restaurant.</p><h3>Special Dish of Kobikicho Tomoki</h3><p>Some of the special dishes you can enjoy at Kobikicho Tomoki include hors d'oeuvres with hairy crab, red sea urchin Nara-zuke, a creation of the chef himself, and abalone prepared using their unique cooking method. These dishes have received particularly high praise from customers. More than just technique, these dishes are prepared with a deep passion, and among them, the Tamago (sweet omelette) is considered a masterpiece.</p><h3>Chef of Kobikicho Tomoki, Tomoki Kobayashi</h3><p>The owner-chef of Kobikicho Tomoki, Tomoki Kobayashi, trained under Chef Sasaki, the former head chef of the renowned "Sushi Sasaki," which was once located in Tsukishima. Later, in 2007, he opened Kobikicho Tomoki in the Higashi-Ginza area, where he had grown accustomed to working. In 2019, Kobikicho Tomoki received a two-star rating in a renowned global gourmet guidebook. An interesting aspect of his background is that he had unique experiences as a sushi chef, including cycling through Australia.</p><h3>Interior Design</h3><p>The interior of Kobikicho Tomoki features a design with wooden accents and an L-shaped counter with seating for nine. The decor creates a serene ambiance, with the beauty of the white wooden counter standing out. The rich and stately presence of 200-year-old Kisohinoki (Japanese cypress) adds warmth in winter and a refreshing touch in the summer, creating a distinctive atmosphere.</p><h3>Traveler-Friendly Sushi Restaurant in Ginza</h3><p>In the lively Ginza area, Kobikicho Tomoki is located in the East Ginza district, known for its calm and hidden gem-like atmosphere, with the Kabuki-za theater at its center. Kobikicho Tomoki is an ideal place for gatherings with friends, as well as for special occasions and gourmet experiences. They also cater to international guests by offering an English drink menu and providing detailed explanations of seafood, including showing maps of fishing grounds, to ensure a more comfortable and enjoyable dining experience.</p>

Kobikicho Tomoki

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for “Sushi Masashi”</h3><p>[5 minutes walk from Gaienmae Station on the Ginza Line ]</p><h3>Three Key Highlights of “Sushi Masashi”</h3><h4><strong>A Refined High-End Sushi Experience</strong></h4><p>Located in Minato, Tokyo, Sushi Masashi is a luxurious establishment where guests can enjoy authentic sushi in a serene atmosphere.</p><h4><strong>The Art of Masterful Craftsmanship</strong></h4><p>The counter seating offers the unique opportunity to watch skilled chefs prepare sushi right before your eyes, making the dining experience truly special.</p><h4>Fresh Seasonal Ingredients</h4><p>Using carefully selected fresh seafood, the diverse menu highlights seasonal ingredients, bringing out the true flavors of each component.</p><h3>About Sushi Masashi </h3><p>"Sushi Masashi" is a Sushi Restaurant located in Tokyo. It is a high-end sushi restaurant, where guests can indulge in authentic sushi within a sophisticated atmosphere. The serene environment serves as a special setting for diners to fully enjoy their meals, making it a beloved spot for both food enthusiasts and tourists. While honoring traditional sushi techniques, the restaurant incorporates contemporary sensibilities into its culinary style, providing visitors with a fresh dining experience.</p><h3>Cuisine of Sushi Masashi </h3><p>At Sushi Masashi, the sushi is crafted with meticulous attention to detail by skilled chefs. Every step, from the preparation of the fish to the art of sushi making, is performed with a commitment to high quality. The temperature and texture of the rice, as well as the balance with the fish, are particularly emphasized, ensuring that each piece reflects the chef’s dedication. Guests seated at the counter have the unique opportunity to watch the sushi being prepared right before their eyes, making the dining experience truly exceptional.</p><h3>Menu at Sushi Masashi </h3><p>The menu features a diverse array of sushi centered around seasonal, fresh seafood. In addition to classic nigiri and sashimi, special dishes that highlight seasonal ingredients are also available. Diners can choose from course options or à la carte selections, with each dish thoughtfully designed to enhance the natural flavors of the ingredients. Additionally, a variety of side dishes and rice options are offered, allowing for a well-rounded dining experience.</p><h3>Ingredients of Sushi Masashi </h3><p>At Sushi Masashi, only carefully selected, fresh seafood is used. Ingredients are sourced from trusted suppliers, and the freshness of the daily market deliveries is a point of pride. The restaurant particularly emphasizes incorporating fresh fish from local fishing ports and seasonal vegetables, which impart deep flavors to the dishes. There is no compromise in ingredient selection, as maximizing the natural taste of each component is a key priority.</p><h3>Chef of Sushi Masashi </h3><p>The chef at Sushi Masashi possesses extensive knowledge and experience in sushi preparation. While adhering to traditional techniques, the chef continuously seeks innovative methods and ideas. By understanding the unique characteristics of each ingredient and selecting the optimal cooking methods, the chef is dedicated to providing the highest quality sushi. Each dish reflects the chef's passion and commitment, leaving a lasting impression on guests.</p><h3>Alcoholic Beverages at Sushi Masashi</h3><p>The alcoholic beverage menu offers an impressive selection of sake and shochu, featuring carefully curated brands. The sake, in particular, is chosen to complement the sushi, enhancing the overall dining experience. In addition, a variety of beers and wines are available, allowing for diverse drinking options. The staff is also happy to recommend pairings tailored to guests’ preferences.</p><h3>Interior and Atmosphere at Sushi Masashi </h3><p>The interior of Sushi Masashi features a calming design that showcases the beauty of traditional Japanese aesthetics, with warm wooden elements creating a welcoming space. Guests at the counter can witness the chef's skills up close, providing a unique experience. There are also table seating options available for those who prefer a more private dining atmosphere. The restaurant offers a comfortable setting where guests can relax while savoring authentic sushi.</p><h3>Philosophy of Sushi Masashi </h3><p>The philosophy of Sushi Masashi is to provide a special experience for every guest through the finest sushi. Careful attention is given to every aspect, from ingredient selection to preparation and service, emphasizing the importance of conveying the beauty of Japanese culinary culture. The staff is committed to offering heartfelt hospitality, aiming to deliver joy through each dining experience, which is a shared aspiration among all team members.</p>

Sushi Masashi

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Nishiazabu Taku"</h3><p>[ 5 mins walk from Nogizaka Station ]</p><h3>Three Key Highlights of “Nishiazabu Taku”</h3><p><strong>Michelin-Star Sushi</strong><br>Experience the artistry of Edo-style sushi at Nishiazabu Taku, a Michelin-starred restaurant renowned for its bespoke omakase menu.</p><p><strong>Exceptional Ingredient Quality</strong><br>Delight in sushi and appetizers crafted from meticulously sourced seasonal ingredients, showcasing the best of Japan's seafood.</p><p><strong>Wine Pairing Expertise</strong><br>Enjoy a curated selection of fine wines, particularly Burgundy, expertly paired to enhance the flavors of sushi and elevate your dining experience.</p><h3>About Nishiazabu Taku</h3><p>"Nishiazabu Taku" is a Sushi restaurant located in Tokyo. It is an authentic Edo-style sushi restaurant located in Nishiazabu, an area in Tokyo known for its fierce gourmet competition. Amidst this, the restaurant has earned a well-deserved Michelin one-star rating. It operates on a reservation-only basis, exclusively offering an "Omakase (chef’s choice)" menu, and is a truly unique sushi restaurant following a completely bespoke, haute couture approach. At Nishiazabu Taku, there is a resident sommelier, making it a place where you can enjoy the marriage of sushi and wine, adding to the allure of the restaurant. Situated in the sophisticated neighborhood of Nishiazabu, you can experience the exquisite union of sushi and wine, and truly appreciate the harmony between authentic sushi and fine alcohol.</p><h3>Cuisine of Nishiazabu Taku</h3><p>The "Omakase course" offered at Nishiazabu Taku presents around 20 alternating appetizers and nigiri sushi selections. The menu includes creatively assembled dishes using meticulously chosen seasonal ingredients, such as lightly seared Kaga lotus root, Kumamoto's fresh raw Batchin eggplant, and a tasting of premium sea urchin from Oma, Amakusa, and Akune. This fully bespoke "Omakase" experience, built around seasonal ingredients, is sure to captivate the senses.</p><h3>Freshly Harvested Ingredients of Nishiazabu Taku</h3><p>The chef of Nishiazabu Taku acknowledges that the high quality of Japan's seafood is a result of the careful handling by fishermen. He appreciates the favorable environment and leverages it to ensure a diverse and abundant supply of seafood for his dishes. Using an abundance of fresh seasonal ingredients, he crafts both appetizers and sushi into unforgettable delicacies, leaving a lasting impression once tasted.</p><h3>Special Sushi Rice of Nishiazabu Taku</h3><p>The cornerstone of his sushi, the vinegared rice, employs two different types. He deftly selects rice vinegar for shellfish and mild white-fleshed fish, while opting for red vinegar for fatty cuts like Otoro (fatty tuna) and intensely flavored, aged fish. This skillful manipulation of flavor balance contributes to the exquisite taste of his dishes.</p><h3>Chef of Nishiazabu Taku, Kenji Ishizaka</h3><p>Kenji Ishizaka, the General Manager and Chef of Nishiazabu Taku, is a highly skilled professional who honed his abilities in various renowned sushi establishments. After the founder and owner of Nishiazabu Taku, Takuya Sato, embarked on a new challenge in Hawaii, Kenji Ishizaka assumed the role of Head Chef at Nishiazabu Taku. Valuing the concept of "ichi-go ichi-e," the uniqueness of each encounter, Ishizaka creates fully bespoke "Omakase (chef’s choice)" courses tailored to each guest's occasion and preferences in an improvisational manner. Using fresh and seasonal ingredients abundantly, he crafts both appetizers and sushi into unforgettable delicacies that leave a lasting impression once tasted.</p><h3>Wine Selection of Nishiazabu Taku</h3><p>Nishiazabu Taku's course meal is designed to be savored leisurely, accompanied by beverages such as wine, Japanese sake, shochu, and Champagne. The sommelier-curated wine list predominantly features Burgundy wines, which pair exceptionally well with the historical Edo-style sushi. The interaction between the wines and the sushi enhances the umami flavors of both, creating a harmonious combination. The restaurant offers a selection of 5 to 7 different wines by the glass, along with a diverse array of drinks including Japanese sake and shochu.</p><h3>Mission of Nishiazabu Taku</h3><p>Nishiazabu Taku operates on a reservation-only basis, aiming to create the "ultimate encounter" between guests and ingredients, turning each day and moment into an exceptional experience. Another mission is transforming the transition from ingredients to dishes into a ritual and ensuring that interactions with the chefs are enjoyable as well. Cherishing the concept of "ichi-go ichi-e," they value each unique meeting with guests and are dedicated to providing them with a valuable dining experience. This, above all, embodies the spirit of "Nishiazabu Taku."</p><h3>Interior Design of Nishiazabu Taku</h3><p>The upscale ambiance of Nishiazabu Taku's interior is characterized by a blend of Japanese modern aesthetics. Upon passing through the Noren (traditional Japanese entrance curtain), you will find an L-shaped counter with 8 seats, along with walls featuring exposed concrete and a red-brick-style grill. The restaurant also offers private rooms with traditional "Horizataku (sunken table)" seating.</p><h3>Seating Options of Nishiazabu Taku</h3><p>Due to its late-night operation, Nishiazabu Taku is not only suitable for formal occasions and business dinners, but it can also be utilized for solo diners and dates starting from later hours. The private rooms with counters (accommodating 4 to 6 people) are a great option to provide hospitality to international guests. The environment is versatile and accommodating, suitable for a range of occasions, from families with young children to formal events like business meetings.</p><h3>Founder of Nishiazabu Taku, Takuya Sato</h3><p>Nishiazabu Taku is a sushi restaurant that was founded by Chef Takuya Sato and Sommelière Mayumi Nagata in 2005. Owner-Chef Takuya Sato was born in Tokyo in 1970 and gained experience through apprenticeships at renowned establishments like "Kyubey" in Ginza, "Zorokuzushi" in Roppongi, and "Soan" in Shirokane-dai. With the presence of a sommelier, Nishiazabu Taku quickly gained a reputation as a standout sushi establishment.</p><h3>Message from Nishiazabu Taku</h3><p>The cuisine at Nishiazabu Taku holds the principle of cherishing each unique encounter with guests and exclusively offers fully bespoke "Omakase" courses tailored to the occasion and preferences of each guest. Using meticulously selected seasonal ingredients, the sushi and appetizers are crafted to emphasize the contrast of flavors, bringing out the full essence of each ingredient. Every dish is designed to showcase the inherent deliciousness of the ingredients, creating a memorable dining experience.</p>

Nishiazabu Taku

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Takumi Sushi Owana"</h3><p>[ 3 mins walk from Ebisu Station ]</p><h3>Three Key Highlights of “Takumi Sushi Owana”</h3><p><strong>Michelin-Starred Sushi</strong><br>Enjoy expertly crafted Edomae-style sushi at Takumi Sushi Owana, a renowned restaurant awarded one Michelin star for its exquisite flavors.</p><p><strong>Quality Ingredients</strong><br>Chef Kenji Oana personally selects the finest ingredients daily, ensuring each dish features high-quality sushi rice and perfectly balanced toppings.</p><p><strong>Family-Friendly Atmosphere</strong><br>Experience a relaxed dining environment where families are welcome, with private rooms available for gatherings, making it perfect for all occasions.</p><h3>About Takumi Sushi Owana</h3><p>"Takumi Sushi Owana" is a sushi restaurant located in Shibuya, Tokyo. This restaurant has been awarded one Michelin star and is renowned for its expertly crafted and beautifully presented Edomae-style sushi. Situated in the stylish neighborhood of Ebisu, one of Tokyo's trendiest areas, the restaurant exudes a gentle and harmonious atmosphere within its serene and refined setting. It has gained a reputation for unwinding and soothing guests' hearts. Alongside the exquisite flavors of their authentic sushi, you can also savor the ambiance of Takumi Sushi Owana.</p><h3>Cuisine of Takumi Sushi Owana</h3><p>At Takumi Sushi Owana, you can enjoy a style where bite-sized pieces of sushi and accompaniments are served alternately in a delightful manner. Chef Kenji Oana meticulously selects high-quality ingredients and expertly prepares the toppings with intricate care. These toppings are perfectly harmonized with well-balanced sushi rice, resulting in exquisite and artistic dishes. At Takumi Sushi Owana, the synergy between Chef Kenji Oana and his team adds an element of unexpected delight to the dining experience, offering a chance to savor extraordinary flavors.</p><h3>Special Dishes of Takumi Sushi Owana</h3><p>With seamless coordination between Chef Kenji Oana and his team of chefs, they deliver a pairing of sushi and side dishes. One such example is sushi which features tuna and pickled daikon radish, resembling a traditional Japanese sweet treat called "Ohagi," which was passed down from his mentor along with the restaurant's name. The appetizers include inventive side dishes like grilled and marinated mackerel and eggplant, as well as eel prepared in the Kyoto-style marinade. Additionally, they take pride in incorporating variations into their dishes, such as including a smoked dish prepared with straw or cherry wood chips in their Omakase (chef’s choice) course.</p><h3>Quality Ingredients of Takumi Sushi Owana</h3><p>Chef Kenji Oana's dedication extends to his ingredient sourcing. Rather than relying on wholesalers, he personally handpicks only the finest ingredients he approves of every day. He even goes as far as using different types of vinegar – red and white – for the sushi toppings, adjusting their acidity based on the day's temperature for utmost precision. For rice, he selects the "Ginbozu Ichizoku" variety from Miyagi Prefecture, specifically chosen for sushi-making.</p><h3>Chef of Takumi Sushi Owana, Kenji Oana</h3><p>Chef Kenji Oana of Takumi Sushi Owana is a young chef who gained experience at the renowned "Sushi Shokunin" in Yotsuya, a place known for producing notable sushi chefs. After dedicating over 10 years to his apprenticeship there, he embarked on his independent culinary journey and opened his own restaurant, Takumi Sushi Owana, at the age of 36 on August 7, 2017. During his training years, he embraced the philosophy embodied in his mentor's words, "Strive even if it means buying hardships." He maintains an attitude of continuous improvement and cherishes the principle of staying true to his initial aspirations. Despite the busyness of his days, he does not simply complete daily tasks; he holds the value of aiming higher and putting in efforts to constantly improve dear to his chest.</p><h3>Beverage Options of Takumi Sushi Owana</h3><p>Furthermore, Takumi Sushi Owana  always has more than 10 carefully chosen Japanese sake options available at all times, including "Eikun" and "Kikuyoi" from his hometown of Shizuoka. These selections also include choices from "Suzuden," a specialty store in operation since 1850 that Chef Kenji Oana has been associated with since his training days.</p><h3>Atmosphere of Takumi Sushi Owana</h3><p>Takumi Sushi Owana, located just a 3-minute walk from Ebisu Station, offers a place to enjoy the refined skills of a master sushi chef in a relaxed atmosphere. The interior is designed with a counter, cedar wood ceilings, and bright lighting, creating a refreshing and clean ambiance.</p><h3>Seating Options of Takumi Sushi Owana</h3><p>The seating arrangement includes an 8-seat counter and a private room with 6 seats. The private is equipped with karaoke machines, the restaurant can be reserved for private gatherings as well.</p><h3>Child-Friendly Sushi Restaurant </h3><p>Chef Oana's experiences led him to provide private rooms, as he noticed there were few high-end dining options suitable for families with children. This diversity of clientele, including couples and families with children, contributes to a naturally relaxed atmosphere within the restaurant. Amidst many upscale establishments where children are not allowed, Takumi Sushi Owana stands out as a very precious place where families can enjoy meals together.</p><h3>Message from Takumi Sushi Owana</h3><p>"We aim to create a restaurant that caters to the high-end clientele while maintaining an atmosphere where guests can enjoy themselves without feeling overly formal. Our goal is to establish a place that is indispensable to Tokyo's sushi scene."</p>

Takumi Sushi Owana

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Takagaki no Sushi"</h3><p>[ 2 mins walk from Suitengumae Station ]</p><p>“Takagaki no sushi” is a sushi restaurant in Tokyo. This restaurant has been extremely popular since its opening in September 2018, and it was awarded one Michelin star in 2020. The owner-chef's Edomae-style sushi, carrying the culture of Edo-style sushi, features a strong tang of red vinegar, larger-sized shari-koma (sushi rice), and intense flavors from simmered soy sauce and boiled shellfish. Housed in a modernized traditional house built during the Taisho era (about 100 years ago), the restaurant mainly uses four out of six available seats, allowing guests to enjoy sushi in a spacious and relaxed atmosphere while experiencing the attentive care of the chef.</p><h3>Cuisine of Takagaki no Sushi</h3><p>The sushi at Takagaki no Sushi adheres to the traditions of Edomae-style sushi while incorporating innovative techniques, resulting in exceptional sushi creations. Carefully selected fresh and seasonal ingredients are meticulously crafted by skilled chefs. The sushi toppings envelop your palate as soon as they touch your tongue, allowing you to savor a luxurious flavor experience. The chef's focus is on maintaining a delicate harmony in all elements, ensuring that the sushi is seamlessly enjoyable from the moment it is served to the moment it is savored in the stomach. From the seasoning of the rice to the accompaniments like wasabi and soy sauce, everything is meticulously balanced. This attention to detail reflects the commitment to creating sushi that delights the senses without any interruption.</p><h3>Special Dishes of Takagaki no Sushi</h3><p>The course menu includes a selection of five appetizers, ten pieces of nigiri (please note that the composition of appetizers and nigiri may vary day by day), soup, rolls, and Tamago (egg) dishes. The delicate art of aging is applied to the carefully chosen ingredients, enhancing the flavors of premium ingredients such as chūtoro (medium fatty tuna) and ōtoro (fatty tuna), which stand proudly alongside the delectable shellfish.</p><p>*Note: The contents of the course dishes might change every time.</p><h3>Quality Ingredients of Takagaki no Sushi</h3><p>Takagaki no Sushi sources its ingredients from reputable suppliers, including the popular tuna wholesaler "Ishiji," as well as trusted Toyosu (Tsukiji) Market specialists for items like shrimp, shellfish, small fish, and fresh produce. The sushi rice for nigiri is prepared using a blend of rice varieties that the chef adjusts and cooks in a feathered pot according to the timing of each guest's visit. This rice is then combined with two types of red vinegar.</p><h3>Chef of Takagaki no Sushi, Nobuhide Takagaki</h3><p>Nobuhide Takagaki, the owner-chef of Takagaki no Sushi, has been an avid lover of the sea and fish since his childhood, with fishing as his hobby. From the age of 16 to 20, he worked as a fisherman chasing red snappers in the Genkai Sea, showcasing his deep passion for fish. Inspired by the sushi chefs he saw on TV, he started working at a local sushi restaurant in Fukuoka before moving to Tokyo to pursue his dream of becoming a sushi chef. Under rigorous training in traditional Edomae-style sushi techniques at the renowned Ginza sushi restaurant "Shimbashi Shimizu," he trained his skills for four and a half years before finally establishing his own in 2018. The Edomae-style sushi that Chef Takagaki inherited from his master has captivated sushi enthusiasts and quickly gained a Michelin one-star rating, solidifying the restaurant's popularity. Chef Nobuhide Takagaki's philosophy revolves around "never cutting corners and always striving for even the tiniest bit of deliciousness." His dedication to preserving the traditions of Edomae-style sushi has attracted a loyal clientele who appreciate his commitment to quality.</p><h3><strong><span style="color: rgb(0, 0, 0)">Beverage Options at Takagaki no Sushi</span></strong></h3><p>As for beverages, Takagaki no Sushi offers a rotating selection of around 6 to 8 seasonal Japanese sake varieties, curated by Chef Takagaki. In addition, the wine collection consists exclusively of natural wines from France, selected by Takagaki himself after years of appreciation for wines that prioritize purity and lack of additives.</p><h3>Iconic Antique Design</h3><p>Takagaki no sushi, located in a narrow alley in Ningyocho, was renovated from an old Japanese-style house to create the owner-chef's ideal establishment. Inside the house, which exudes the charm of the Taisho era, there is a prominent counter where six guests can sit, designed to allow personal interaction with each customer. This counter is a creation by Yuuki Sakaguchi, known for his specialized work in single-slab tables under the brand "WONDERWOOD." The wooden counter is crafted from the rarest and highest-grade Kiso Hinoki cypress, even used for national cultural assets. With an elegant and serene ambiance, Takagaki no sushi is highly recommended for both private and business occasions.</p>

Takagaki no sushi

<p>[ 1 min walk from Shinjuku Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. </span>Sushi Kotobuki is a sushi restaurant located in Nishi-Shinjuku, Tokyo, known for its authentic Edomae sushi. The restaurant's charm lies in its omakase course, featuring fresh seafood sourced from Toyosu Market, where skilled artisans select the best ingredients of the day to create exquisite sushi. Notably, high-quality toppings such as nodoguro (blackthroat seaperch) and aji (horse mackerel) are highly regarded, ensuring that guests are captivated by the flavors.  The interior offers a sophisticated ambiance with a spacious L-shaped counter and private rooms, allowing diners to enjoy their meals in a calm setting. The counter seating provides an opportunity to closely observe the chefs at work, enhancing the dining experience. Additionally, the restaurant is entirely non-smoking, creating a quiet environment where guests can relax and enjoy their meals, making it suitable for important business meetings or special celebrations.  The drink menu features a wide selection of sake and shochu served in elegant Edo kiriko glassware, which enhances the pairing experience with the dishes. Sushi Kotobuki is well-regarded for its exceptional skill and dedication to quality ingredients, making it a favored destination among food enthusiasts. It is considered an ideal place to spend special moments, offering visitors a luxurious sushi experience in the convenient yet hidden gem of Nishi-Shinjuku. </p>

Sushi Kotobuki

<p>[ 1 min walk from Ebisu Station ] Shiorian Yamashiro, a famous restaurant that have won the Ginza Michelin award for the third consecutive year have opened Ebisu Sushi Shiorian Yamashiro. At Ebisu Sushi Shiorian Yamashiro, the chef offers authentic Edomae sushi, and you can taste the ever-evolving authentic Japanese cuisine and the seasons. Please enjoy a course that combines beautiful dishes made from ingredients carefully selected by the chef and authentic Edomae sushi. The ingredients are carefully selected, with a focus on seasonal vegetables and seafood that bring the blessings of the four seasons. They deliver their products in a restaurant that thoroughly pursues ingredients, taste, color, smell, atmosphere, service, and customer satisfaction.</p>

Ebisu Sushi Shiorian Yamashiro

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for “Sushirakuza Yanoki”</h3><p>[6 minutes walk from Azabu-juban Station; 10 minutes walk from Roppongi Station]</p><h3>Three Key Highlights of “Sushirakuza Yanoki”</h3><h4><strong>A New Sushi Experience</strong></h4><p>Opened in 2023, Sushirakuza Yanoki captivates with its unique fusion of traditional Japanese cuisine and innovative sushi craftsmanship.</p><h4><strong>A Space with Views of Tokyo Tower</strong></h4><p>The restaurant offers an open and serene atmosphere where guests can enjoy a tranquil dining experience while gazing at Tokyo Tower from the elegant hinoki cypress counter.</p><h4><strong>Carefully Selected Ingredients and Expert Pairings</strong></h4><p>Savor dishes crafted from the freshest seafood, perfectly complemented by thoughtfully curated pairings of sake and wine chosen by expert sommeliers.</p><h3>About Sushirakuza Yanoki  </h3><p>Sushirakuza Yanoki is a Sushi Restaurant located in Tokyo. Opened in May 2023, it is helmed by Chef Kenta Ito, who brings over 20 years of experience in Japanese cuisine, having honed his skills at renowned establishments in Azabu Juban. The restaurant offers an intimate setting with just eight counter seats featuring a striking single slab hinoki cypress counter. Despite its modest size, the space exudes a refined yet welcoming atmosphere, allowing guests to relax and savor high-quality ingredients in a comfortable environment with a stunning view of Tokyo Tower.</p><h3>Cuisine of Sushirakuza Yanoki </h3><p>The culinary approach at Sushirakuza Yanoki combines traditional Japanese techniques with creative innovation. The chef places great emphasis on the harmony between carefully aged fish and red vinegar-seasoned sushi rice, aiming to maximize the natural flavors of each ingredient. Signature dishes include inventive creations such as a playful take on tamago kake gohan (egg over rice), showcasing a seamless blend of tradition and modernity.</p><h3>Menu at Sushirakuza Yanoki </h3><p>The menu primarily centers on an omakase course featuring a diverse array of seasonal nigiri sushi and small plates that highlight the freshest ingredients. Expertly curated sake and wine pairings are available, selected by sommeliers to complement the flavors of the meal perfectly. Additionally, a well-rounded lunch menu caters to a variety of preferences, ensuring a versatile dining experience.</p><h3>Ingredients of Sushirakuza Yanoki </h3><p>Sushirakuza Yanoki sources meticulously selected fresh seafood, utilizing aging techniques to enhance umami. The fragrant red vinegar rice is crafted to balance impeccably with the toppings. Seasonal ingredients change regularly, and presentation is given careful attention to create visually stunning dishes that delight both the palate and the eye.</p><h3>Chef of Sushirakuza Yanoki </h3><p>Chef Kenta Ito, born in 1984 in Fujisawa, Kanagawa Prefecture, developed an early passion for cooking. After graduating from high school, he trained across multiple culinary disciplines including Japanese, Chinese, and Italian cuisines. In 2023, he realized his vision of blending traditional Japanese cuisine with sushi by opening Sushirakuza Yanoki, where he offers guests a fresh and innovative gastronomic journey.</p><h3>Alcoholic Beverages at Sushirakuza Yanoki </h3><p>The restaurant features an extensive drink menu curated by sake and wine sommeliers, offering a variety of options that pair exquisitely with the cuisine. An all-you-can-drink option is also available, allowing guests to enjoy a relaxed and indulgent experience.</p><h3>Interior and Atmosphere at Sushirakuza Yanoki </h3><p>The interior is centered around a magnificent hinoki cypress counter, creating a bright and open space. The location offers a captivating view of Tokyo Tower, enhancing the dining ambiance. The setting is ideal for casual dates, business meetings, and special occasions alike. The entire restaurant is non-smoking, maintaining a comfortable and sophisticated environment where traditional Japanese aesthetics blend harmoniously with modern design elements.</p><h3>Philosophy of Sushirakuza Yanoki </h3><p>Sushirakuza Yanoki is dedicated to breaking conventional boundaries by fusing sushi with traditional Japanese cuisine in innovative ways. The restaurant strives to provide every guest with a memorable and inspiring dining experience, enriching daily life with exceptional food and drink and creating moments of joy and connection.</p>

Sushirakuza Yanoki

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for “Nagatacho Sushi Kanesaka”</h3><p>[ 1 mins walk from Kokkaigijidomae Station ] </p><h3>Three Key Highlights of “Nagatacho Sushi Kanesaka”</h3><h4><strong>Culinary Techniques of Tradition and Innovation</strong></h4><p>While honoring the traditions of Edomae sushi, we employ unique cooking methods such as sugar curing and wet aging to maximize the inherent flavors of our ingredients.</p><h4><strong>Exquisite Japanese Ambience</strong></h4><p>The restaurant features a thoughtfully designed interior using ancient cedar and cypress, complemented by seasonal floral arrangements crafted by our chef, who holds a master’s license. This creates a refined and warm atmosphere.</p><h4><strong>Carefully Selected Ingredients from Toyosu</strong></h4><p>Our chef meticulously handpicks the freshest seafood and specialty rice from Yamagata every morning at the market, demonstrating an unwavering commitment to sourcing quality ingredients from their origins.</p><h3>About Nagatacho Sushi Kanesaka</h3><p>"Nagatacho Sushi Kanesaka" is a Sushi Restaurant located in Tokyo. Nagatacho Sushi Kanesaka is a new establishment of the Kanesaka group, which opened in July 2022 in a traditional house located in Nagatacho, Chiyoda, Tokyo. This charming Japanese architecture stands out amidst the surrounding buildings of Japan’s political and business hub and occupies the site of a former restaurant that was once part of Akira Kurosawa’s production staff. The group’s flagship restaurant has been awarded two Michelin stars for six consecutive years and is highly regarded by gourmets both domestically and internationally. The Nagatacho location continues this esteemed tradition while infusing new innovations into its offerings.</p><h3>Cuisine of Nagatacho Sushi Kanesaka</h3><p>The culinary techniques employed here honor the traditions of Edomae sushi while incorporating modern approaches. For instance, the kohada (gizzard shad) is cured with sugar instead of salt for over an hour, resulting in a moist texture that retains its natural moisture. The akami (lean tuna) undergoes a meticulous wet aging process, submerged in ice water under vacuum for two weeks to enhance its flavor and texture. The bonito is carefully smoked using straw and cherry wood chips, then grilled over charcoal, showcasing the chef's dedication to craftsmanship. Furthermore, the abalone is steamed for eight hours at 100 degrees Celsius and paired with a specially crafted liver sauce, demonstrating a commitment to optimal cooking methods for each ingredient.</p><h3>Menu at Nagatacho Sushi Kanesaka</h3><p>The core of the dining experience is an omakase course, featuring a harmonious selection of nigiri and small plates that highlight seasonal seafood and carefully chosen ingredients. The course includes dishes such as kohada, akami, bonito, and abalone, as well as house-made specialties like “Gohan Desuyo,” with variations depending on the season and market availability. Priced appropriately for a high-end sushi establishment in Tokyo, the menu is sophisticated and ideal for special occasions or refined dining experiences.</p><h3>Ingredients of Nagatacho Sushi Kanesaka</h3><p>The chef personally selects seafood every morning at Toyosu Market, ensuring unparalleled freshness and quality, while employing optimal aging techniques for the ingredients sourced directly from Tsukiji. Notably, the rice used is “Yukiwakamaru” from Yamagata Prefecture, showcasing a deep commitment that extends to the cultivation process. The soy sauce is a house-made nikiri soy sauce, with the akami sourced from Okinawa and the bonito from Kesennuma, reflecting a meticulous selection of origins. Traditional Edomae ingredients like abalone and kohada are prepared with unique techniques to fully express their natural flavors. Additionally, high-quality seasoning ingredients such as kombu, katsuobushi, and nori are utilized to enhance depth and harmony in each dish.</p><h3>Chef of Nagatacho Sushi Kanesaka</h3><p>At the counter stands Chef Tatsu Osumi, who trained under Chef Shinji Kanesaka at the flagship Ginza location of Kanesaka. With extensive experience serving sushi to VIPs both domestically and internationally, Chef Osumi holds a master’s license in Ikebana (flower arranging), seamlessly blending the spirit of Japanese culture with the artistry of sushi and the dining environment. At the Nagatacho location, his unique personality and skills are fully expressed, embodying both the tradition and innovation of the Kanesaka group. Chef Shinji Kanesaka is renowned as a leading sushi artisan, having established the Ginza Kanesaka at the age of 28 and earning two Michelin stars for six consecutive years.</p><h3>Alcoholic Beverages at Nagatacho Sushi Kanesaka</h3><p>The selection of alcoholic beverages offered primarily features sake, chosen to enhance the flavors of the sushi and small plates, alongside a curated selection of wines and beers. The sake, in particular, is carefully selected to complement the delicate flavors of the sushi, allowing guests to enjoy a leisurely dining experience.</p><h3>Interior and Atmosphere of Nagatacho Sushi Kanesaka</h3><p>The interior is a beautifully crafted space that incorporates ancient cedar and keyaki wood, with a hinoki counter and a woven bamboo ceiling that exude an air of sophistication. The sushi display is created by a Mishima pottery artist, and the teacups are made from Imado ware. Antique dishes and cutlery are thoughtfully arranged, creating a harmonious blend of elegance and warmth that fosters a comfortable atmosphere. The floral arrangements throughout the restaurant are crafted by Chef Osumi, reflecting his attention to detail. The exterior retains the charm of the traditional house from 16 years ago, providing an extraordinary ambiance reminiscent of a movie set. There are plans to utilize the second floor as a bar in the future, offering a space for guests to savor the lingering moments after their meal.</p><h3>Philosophy of Nagatacho Sushi Kanesaka</h3><p>This establishment is rooted in the teachings of Prince Shotoku, emphasizing the principle of “valuing harmony.” Through the art of sushi and Ikebana, it cherishes the spirit of harmony and coexistence. The focus extends beyond technical skills to the cultivation of character and dignity, with a belief in enriching lives through the act of dining. While preserving tradition, the restaurant incorporates modern aesthetics and techniques, striving to create balanced and exquisite sushi. From ingredient selection and preparation to cooking and the creation of the dining space, no compromises are made, with the aim of providing the ultimate sushi experience to every guest. The spirit of the Kanesaka group, beloved by gourmets both in Japan and abroad, continues to be embodied in the heart of Nagatacho.</p>

Nagatacho Sushi Kanesaka

<h2><span style="color: rgb(0, 0, 0)">Sushi Restaurant in Tokyo</span></h2><h3><span style="color: rgb(0, 0, 0)">Reservation for “Edomaezushi Sushitsu”</span></h3><p><span style="color: rgb(0, 0, 0)">[8 minutes walk from Roppongi Station Exit 1c]</span><br><span style="color: rgb(0, 0, 0)">"Edomaezushi Sushitsu" is a Sushi Restaurant located in Tokyo</span></p><h3><span style="color: rgb(0, 0, 0)">Three Key Highlights of “Edomaezushi Sushitsu”</span></h3><h4><strong><span style="color: rgb(0, 0, 0)">Tranquil Location and Private Space</span></strong></h4><p><span style="color: rgb(0, 0, 0)">Edomaezushi Sushitsu is nestled in a quiet back alley of Nishi-Azabu, featuring a spacious counter with 12 seats and a semi-private room accommodating up to six guests.</span></p><h4><strong><span style="color: rgb(0, 0, 0)">Aging Techniques and Artisan Craftsmanship</span></strong></h4><p><span style="color: rgb(0, 0, 0)">While adhering to traditional Edomae sushi techniques, the restaurant showcases a dedication to flavor by adjusting the vinegar rice blend to complement the aged toppings, resulting in a profound depth of taste.</span></p><h4><strong><span style="color: rgb(0, 0, 0)">Diverse Alcohol Pairings</span></strong></h4><p><span style="color: rgb(0, 0, 0)">With an extensive selection of sake and wine, our in-house sommelier offers tailored pairings to perfectly match the day's ingredients, enhancing the harmony between the cuisine and beverages.</span></p><h3><span style="color: rgb(0, 0, 0)">About Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">Edomaezushi Sushitsu is located in Nishi-Azabu, Minato Ward, just a few minutes' walk from Roppongi Station, in a quiet back alley. Situated on the basement level, the restaurant features a beautifully arranged white wood counter with a total of 12 seats, providing a serene atmosphere suitable for various occasions, including business meetings, family dinners, and intimate gatherings. Notably, there are three semi-private rooms accommodating up to six guests each, allowing for a more exclusive dining experience. The distinct textures of the earthen walls add depth to the space, creating a warm and inviting environment for a comfortable meal.</span></p><h3><span style="color: rgb(0, 0, 0)">Culinary Approach at Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The cuisine at Edomaezushi Sushitsu adheres to traditional Edomae sushi techniques while meticulously adjusting the vinegar rice blend for each type of aged topping. Using seafood stored in a large ice room to maintain freshness, the chef employs delicate techniques to maximize the umami of each ingredient. The deep flavors characteristic of aged sushi, combined with the artistry of Edomae methods, create dishes that delight even the most discerning palates.</span></p><h3><span style="color: rgb(0, 0, 0)">Menu at Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The menu primarily consists of an omakase course, featuring an exquisite selection of nigiri and side dishes crafted from the freshest seasonal ingredients. Around 20 dishes are served, showcasing a variety of offerings such as yuba, striped horse mackerel, Hokki clams, Tuna, Kohada, sweetfish, sardines, and white squid, all delivered directly from fishing ports across the country. The aging process and size of the nigiri are thoughtfully considered, achieving a perfect balance of flavors. Rich in seasonal variety, each visit promises a fresh and unique dining experience.</span></p><h3><span style="color: rgb(0, 0, 0)">Ingredients of Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The ingredients are sourced directly from reliable fishermen at markets such as Toyosu and Tsukiji, ensuring exceptional freshness and quality. Special attention is given to selecting seafood suitable for aging, utilizing traditional Edomae techniques for preparation and maturation to fully enhance their flavors. Centered around seasonal fish, the preparation showcases the true individuality of each ingredient, resulting in profound and distinctive tastes.</span></p><h3><span style="color: rgb(0, 0, 0)">Chef of Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The owner is an expert in the art of aged sushi, possessing advanced techniques and a deep philosophy that guide his determination of the optimal aging period for each ingredient. His meticulous attention to detail in both preparation and presentation results in exquisite sushi that satisfies even the most discerning palates. Every piece served to guests reflects his pride and passion as a craftsman.</span></p><h3><span style="color: rgb(0, 0, 0)">Alcoholic Beverages at Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The alcohol menu boasts an impressive selection of sake, featuring a diverse array of premium brands. Additionally, the restaurant offers around 200 types of wine, with a dedicated sommelier available to recommend pairings that complement the day's ingredients. Six varieties of wine are always available by the glass, enhancing the dining experience. Guests can also enjoy a unique house-made draft beer, providing an exclusive taste that cannot be found elsewhere.</span></p><h3><span style="color: rgb(0, 0, 0)">Interior and Atmosphere at Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">The interior centers around a beautiful white wood counter, designed with spacious seating that allows guests to relax without concern for their neighbors. Three semi-private rooms, each with its own distinct character, provide ideal spaces for intimate dining experiences. Located underground, the restaurant offers a tranquil environment, free from the hustle and bustle of the outside world, allowing diners to enjoy their meals in peace. Soft lighting and elegant decor evoke a sense of traditional Japanese aesthetics.</span></p><h3><span style="color: rgb(0, 0, 0)">Philosophy of Edomaezushi Sushitsu</span></h3><p><span style="color: rgb(0, 0, 0)">Edomaezushi Sushitsu is committed to preserving traditional Edomae sushi techniques while incorporating modern aging methods to create sushi that captivates discerning diners. The restaurant aims to maximize the inherent flavors of each ingredient, providing dishes that are not only deeply flavorful but also visually stunning. Special attention is given to the pairing of food and beverages, ensuring harmonious combinations that offer guests a memorable experience and a lingering sense of satisfaction.</span></p>

Edomaezushi Sushitsu

<h2>OMAKASE Sushi Restaurant in Tokyo</h2><h3>Reservation for “Sushi Ishibashi Masakazu”</h3><p>[ 5 mins walk from Ginza and Shimbashi Station ]</p><h3>Three Key Highlights of “Sushi Ishibashi Masakazu”</h3><h4>The Artistry of Evolving Edomae Sushi</h4><p>A singular sushi experience that draws out deep umami through delicate techniques such as aging and aroma enhancement.</p><h4>A Space Where Comfort Meets Refined Elegance</h4><p>Despite its prime location in Ginza, the atmosphere remains warm and welcoming, allowing guests to relax effortlessly.</p><h4>The Passion and Craftsmanship that Captivate the World</h4><p>Chef Ishibashi, with extensive experience both in Japan and abroad, creates sushi that seamlessly blends innovation with tradition.</p><h3>About Sushi Ishibashi Masakazu</h3><p>"Sushi Ishibashi Masakazu" is a Sushi restaurant located in Ginza, Tokyo. Revered as the pinnacle of Edomae sushi—an epitome of Japanese culinary culture—this restaurant continues to captivate connoisseurs both domestically and internationally. While honoring tradition, it relentlessly pursues evolution, earning its reputation as the ultimate expression of sushi mastery. The sushi served here is a true work of art, perfected through an exquisite balance. The chef approaches each day’s ingredients with utmost sincerity, meticulously judging delicate factors such as temperature, aroma, and the precise timing of aging to maximize the natural umami of the fish. By blending traditional Edomae techniques with modern sensibilities and creativity, every piece of nigiri delivers a unique and unparalleled flavor experience. What makes Sushi Ishibashi Masakazu truly exceptional is not only its taste but also its ambiance. Set within the prestigious Ginza district, the restaurant exudes a refined and extraordinary atmosphere, while maintaining a warm, welcoming, and intimate environment that soothes and comforts its guests. The hospitality is heartfelt, as if weaving a once-in-a-lifetime encounter shared with each individual visitor. Sushi Ishibashi Masakazu is far more than a place to enjoy sushi—it is a multisensory gastronomic experience where the chef’s sensibility and skill create “sushi as art,” harmoniously combined with a sophisticated yet inviting space. Time spent here becomes a precious moment to rediscover the profound depths of sushi as a cultural treasure.</p><h3>Ingredients and Menu of Sushi Ishibashi Masakazu</h3><p>The ingredients and menu proudly reflect the traditions of Edomae sushi while showcasing the chef’s original curiosity and refined aesthetic. Carefully selected seasonal ingredients shine at their peak throughout the year. The course meals, crafted by the chef’s expert hands, unfold like artistic stories with each dish. A hallmark of the restaurant is its uncompromising dedication to vinegared rice. By blending red vinegars aged for five and three years respectively, Sushi Ishibashi Masakazu achieves a depth and roundness of flavor. This exquisite balance of acidity and richness perfectly complements the matured fish, enhancing the harmony of each piece of sushi. The red vinegar rice pairs especially well with richly flavored or aromatic ingredients, leaving a delicate yet powerful finish on the palate. Beyond nigiri, the course includes an array of sakana—small dishes designed to accompany sake—that blend tradition with innovation. Examples include carefully charcoal-grilled mackerel and luxurious pufferfish milt garnished with fragrant truffle. These combinations maximize the character of each ingredient, creating moments of surprise and delight that continue to unfold with every bite. Complementing the cuisine is a carefully curated selection of over 30 premium sake varieties from across Japan. From crisp and dry to floral and fragrant, and from fresh to well-aged, the range offers perfect pairings tailored to each dish. The thoughtful recommendations from the chef and staff allow guests to fully experience the true essence of sushi and sake harmony. Underlying all the dishes is a sincere dedication to respecting ingredients while delivering new surprises and deep satisfaction to diners. Each piece, marked by freshness and expression unique to that day, offers a distinct charm with every visit, promising an unforgettable culinary journey. The ingredients and menu at Sushi Ishibashi Masakazu embody the living legacy of Edomae sushi—an exquisite crystallization of masterful technique and passion bridging tradition with the present.</p><h3>Chef Masakazu Ishibashi of Sushi Ishibashi Masakazu</h3><p>Masakazu Ishibashi, the owner and chef of Sushi Ishibashi Masakazu, is a new-generation sushi master renowned for his exceptional skill and sophisticated international perspective. Born in Tochigi Prefecture in 1981, Ishibashi grew up watching his family run a sushi restaurant and had already mastered the fundamentals of sushi, including nigiri, by his high school years. Displaying remarkable talent early on, he moved to the United States immediately after graduation, where he balanced his studies with hands-on training at a Japanese-owned sushi restaurant. During his apprenticeship abroad, Ishibashi realized the potential to delight people worldwide through his craftsmanship. He devoted himself to refining his sushi techniques and mastering English. After five valuable years overseas, he returned to Japan and quickly rose to prominence at a renowned sushi establishment in Tokyo’s Ginza district. His dedication and relentless pursuit of excellence led the restaurant to earn a Michelin star. Later, he also played a pivotal role in achieving two Michelin stars for the group’s branch in Singapore. In 2017, Ishibashi opened Sushi Ishibashi Masakazu in Ginza under his own name. While firmly rooted in the tradition of Edomae sushi, he constantly challenges conventional boundaries by pursuing what truly defines deliciousness. This unyielding quest captivates every guest who visits. His philosophy is to seek exceptional taste without being confined by traditional Edomae norms, blending respect for classical techniques with creative innovation—an approach that sets his sushi apart as uniquely compelling. Fluent in English, Ishibashi commands respect not only from discerning local connoisseurs but also from international guests, earning acclaim on the global stage. Each piece of sushi he crafts embodies his experience, conviction, and skill—a narrative in itself. His warmth and passion shine through every deliberate movement and conversation across the counter, creating a memorable and intimate experience for all who visit.Masakazu Ishibashi is a modern artisan who fluidly bridges tradition and innovation, domestic and international influences, and technical mastery with heartfelt dedication. The thoughtful refinement infused in every dish has elevated Sushi Ishibashi Masakazu to a hallmark of Ginza’s sushi culture.</p><h3>Interior and Atmosphere of Sushi Ishibashi Masakazu</h3><p><span style="color: rgb(0, 0, 0)">Located in the sophisticated district of Ginza, Sushi Ishibashi Masakazu offers not an air of formal rigidity, but a warm and inviting atmosphere where every guest can truly relax and immerse themselves in the flavors. Chef Ishibashi, known for impressing gourmets both in Japan and abroad, has shaped a space that contrasts with the often austere quietude typical of Ginza’s sushi establishments. Instead, the restaurant embraces a homely and comfortable ambiance.This ethos is evident throughout the interior design. Upon entering, guests are greeted by a beautifully crafted whitewood counter that radiates a soft, natural sheen, enhancing the visual appeal of the dishes while imparting warmth and calm to the space. Natural wood is thoughtfully used even in finer details such as the doors and carved wooden refrigerator, creating a simple yet elegant setting that fosters a welcoming sense of refined escape from everyday life. Lighting is deliberately understated—soft and enveloping—allowing guests to focus fully on the dining experience without distraction. Seating centers around the counter, encouraging close interaction with the chef and a dynamic, live atmosphere that helps first-time visitors feel at ease. Every seat offers a clear view of the kitchen, enabling guests to savor the artistry of sushi preparation with all their senses.Underlying this carefully crafted environment is Ishibashi’s philosophy that sushi should be enjoyed freely and warmly, a genuine exchange between chef and guest rather than a formal ritual. The result is a unique harmony of relaxed intimacy and subtle excitement—a “warm tension” that is the hallmark of Sushi Ishibashi Masakazu.Though situated in Ginza, the restaurant’s approachable yet refined atmosphere gently loosens guests’ inhibitions and offers a truly unforgettable dining experience.</span></p>

Sushi Ishibashi Masakazu

<p>[ 5 mins walk from Shinjuku Station ] <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. You can enjoy the taste of a famous restaurant in the elegant space of the Keio Plaza Hotel. In Ginza, Kyubey has maintained the taste and philosophy of their predecessors while remaining sensitive to the trends of the times. Kyubey does not want to be satisfied with the curtain of “Kyubei,” but rather “want to exceed the expectations of the customers. With this in mind, Kyubey is constantly improving their hospitality and techniques. Please enjoy the traditional taste of “Ginza Kyubey” here at Keio Plaza Hotel.</span></p>

Ginza Kyubey Keio Plaza Hotel Shinjuku

<p><span style="color: black">[ 5 mins walk from Ebisu Station ]</span> <span style="color: black">■NOTICE■JPNEAZY concierge fee is NOT the meal’s fee discounted. The seafood the chef of Sushi Somei serves is fresh fish directly from Fukuoka Hakata as well as from the Toyosu Market, and it is the sensitivity and skill of the chef that sublimate the freshness of the fish into a delicious taste. The menu, which is not limited to Japanese cuisine, has received favorable reviews for opening up a new world of fish cuisine. Private rooms are also available for guests with children. The chef uses a wide variety of seasonal ingredients in the menu to let you experience the four seasons in Japan. Please enjoy the taste of the season from appetizers to desserts. </span></p>

Sushi Somei

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Sushi Tou"</h3><p>[ 10 mins walk from Roppongi Station ] </p><p>“Sushi Tou/ Sushi-tou” is a sushi restaurant located in Tokyo. This restaurant is renowned for its Edomae sushi, which is made with meticulous craftsmanship and features carefully selected sushi rice ("shari") and premium sushi ingredients. An English menu is offered to all guests, so foreigners do not have to worry about a language barrier when they come if they do not speak Japanese. Guests of all kinds are encouraged to come to Sushi Tou and dine as the warm-hearted sushi chef prepares their meals.</p><h3>Sushi Tou's Cuisine</h3><p>Sushi Tou is known for a variety of specialties, especially their original “Nagai sushi tou rice “ from Kumamoto which is served with their signature vinegar rice. Another little fact about Sushitou is that the kinds of vinegar used are unique as the chef owns a variety of different kinds of vinegar and soy sauces that he uses to enhance the flavors of his food. Every ingredient comes together in perfect harmony as the chef prepares a meal that he knows the guests will be excited to eat. At Sushitou, you can eat very delicious Nigiri as that is one of the specialties best served here. With an Omotenashi (hospitality) twist to it, the nigiri is served with fish fresh from the Toyosu (Tsukiji) Fish market. </p><h3>Exterior and interior at Sushi Tou</h3><p>You can find this delicious restaurant inside a unique white building in Roppongi. When you come to Sushi Tou, you will notice that it is like a traditional Japanese house.  When you dine at Sushi Tou, you eat at the only counter available which is made from Shiraki (white wood). 10 seats are available here. Dining in such an intimate and cozy space gives guests a sense of warmth and happiness as they all feel connected with one another. It is great for people that want to come alone or even those that want to have a date here. Guests in Roppongi always come to Sushi Tou to eat delicious meals that will fill their stomachs.</p>

Sushi Tou

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for “Ginza Sushimasa”</h3><p>[5 minutes walk from Shimbashi Station]<br>"Ginza Sushimasa" is a Sushi Restaurant located in Ginza, Tokyo</p><h3>Three Key Highlights of “Ginza Sushimasa”</h3><h3>Traditional Craftsmanship and Seasonal Freshness</h3><p>Skilled artisans masterfully apply the techniques of Edomae sushi, carefully crafting each piece with seasonal fish selected for its quality and freshness, delivering a deep and rich flavor with every bite.</p><h3>A Tranquil, Hidden Retreat</h3><p>The bright and clean Japanese ambiance, complemented by private rooms, creates a serene atmosphere, making it an ideal setting for a variety of occasions, from business receptions to family gatherings.</p><h3>Exquisite Drinks and Attentive Service</h3><p>With a carefully curated selection of premium sake, shochu, and wine, the owner ensures a personalized experience, offering the perfect combination of ingredients and timing to suit each guest's preferences.</p><h3>About Ginza Sushimasa</h3><p>Located in the heart of Ginza, Tokyo, Ginza Sushimasa has been a renowned sushi institution since its opening near Shimbashi Station in 2001. The restaurant, now situated close to Hachikan Shrine, offers a quiet, hidden retreat where guests can enjoy a relaxed and welcoming atmosphere. The restaurant prides itself on offering a warm, unpretentious dining experience, making it an inviting place even for first-time visitors. Known for its traditional Edomae sushi and seasonal accompaniments, Ginza Sushimasa is equipped with private rooms, making it perfect for business meetings, anniversaries, and family gatherings. The restaurant also welcomes families with children, attracting a broad range of clientele.</p><h3>Cuisine of Ginza Sushimasa</h3><p>The culinary approach at Ginza Sushimasa honors the tradition of Edomae sushi while selecting only the freshest seasonal seafood. The skilled chefs assess the freshness and condition of each ingredient with precision, carefully preparing each piece with masterful technique to highlight the natural flavors of the fish. The restaurant pays great attention to the aging process and preparation techniques, with particular focus on "shiny fish" such as sardines and mackerel. These are properly aged to bring out their aroma and richness, enhancing the overall depth of flavor. The sushi rice is carefully balanced in terms of acidity and sweetness, ensuring a perfect harmony with the fish.</p><h3>Menu at Ginza Sushimasa</h3><p>The menu primarily features a selection of omakase courses, where the finest seasonal fish and appetizers are artfully combined. Several course options are available for both lunch and dinner, allowing guests to choose based on the number of sushi pieces and dishes they wish to enjoy. Typically, the sushi course features 8 to 12 pieces, allowing guests to savor a variety of different fish and cuts. The meal is complemented by small dishes, soup, and dessert, ensuring a satisfying experience from start to finish. Special requests, such as an emphasis on "shiny fish," shellfish, or tuna, can be accommodated with flexibility.</p><h3>Ingredients of Ginza Sushimasa</h3><p>At Ginza Sushimasa, the finest seafood is selected from all over Japan, with a particular emphasis on seasonal fish. For example, fish rich in fat from Tsushima or juicy tuna from Iki are sourced to highlight the distinct characteristics of each region, while maintaining strict attention to freshness. The restaurant also takes great care in selecting the rice and vinegar for the sushi rice, striving to find the perfect balance that enhances the flavor of the fish and creates an unforgettable dining experience.</p><h3>Chef of Ginza Sushimasa</h3><p>The owner-chef of Ginza Sushimasa is a master of the traditional Edomae sushi craft, carefully preserving its time-honored techniques while also adapting to modern culinary trends. He values communication with his guests, skillfully selecting the finest ingredients and timing the sushi preparation to perfection. With extensive experience sampling sushi around the world, he pays meticulous attention to flavor balance and the use of condiments, ensuring that every diner enjoys a deeply satisfying experience.</p><h3>Alcoholic Beverages Options at Ginza Sushimasa</h3><p>Ginza Sushimasa offers a diverse selection of alcoholic drinks, with a focus on premium Japanese sake, complemented by a variety of shochu and wine. The sake selection is curated with a keen eye for pairing, featuring exceptional labels such as the rich and complex "Kimoto" style Junmai sake. The shochu selection consists of varieties that pair beautifully with Japanese cuisine, while the wine list offers a range from light and delicate to more robust options, making it perfect for business dinners, special occasions, or casual celebrations.</p><h3>Interior and Atmosphere at Ginza Sushimasa</h3><p>The interior of Ginza Sushimasa is a tranquil and inviting space designed with a refined Japanese aesthetic. The restaurant is primarily centered around counter seating, with additional private rooms featuring comfortable Horigotatsu (sunken seating). The atmosphere evokes a hidden, peaceful retreat, where guests can enjoy a sense of privacy, making it ideal for business meetings, family gatherings, or intimate sushi parties. The clean and welcoming environment ensures that even first-time visitors feel at ease and comfortable during their visit.</p><h3>Philosophy of Ginza Sushimasa</h3><p>At Ginza Sushimasa, the philosophy is rooted in a deep respect for the traditions of Edomae sushi, while also bringing out the full potential of seasonal, fresh seafood. Without ever compromising on freshness or balance of flavors, the skilled chefs prepare each piece with great care, aiming to deliver an unforgettable and satisfying experience to every guest. The restaurant emphasizes a relaxed and accessible approach to hospitality, ensuring it remains beloved by a wide range of patrons, from young to old.</p>

Ginza Sushimasa

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for “Ginza Sushiko”</h3><p>[5 minutes walk from Tokyo Metro Ginza Station ; 5 minutes walk from Tokyo Metro Shimbashi Station]</p><h3>Three Key Highlights of “Ginza Sushiko”</h3><h4><strong>Tradition and Legacy</strong></h4><p>This esteemed establishment, with nearly 90 years of history, offers the opportunity to experience the time-honored traditions and craftsmanship of Edomae sushi, passed down through four generations of the same family.</p><h4><strong>Fresh Ingredients and Exquisite Preparation</strong></h4><p>Featuring carefully selected, fresh seafood and signature dishes, the restaurant excels in preserving the natural flavors of the ingredients through meticulous and delicate preparation.</p><h4><strong>A Tranquil Japanese Ambiance</strong></h4><p>Adorned with historic calligraphy and traditional signage, the peaceful Japanese setting is perfect for hosting business guests or enjoying intimate family meals.</p><h3>About Ginza Sushiko</h3><p>"Ginza Sushiko" is a Sushi Restaurant located in Ginza, Tokyo. Since its founding in 1935 by the first generation, Tokuzo, in the heart of Ginza's 7th street, Ginza Sushiko has maintained the tradition of Edomae sushi for nearly 90 years, passed down through four generations of the same family. The restaurant has grown alongside the development of Ginza, and its historical building, spared from wartime destruction, showcases priceless artifacts such as the calligraphy signboard created by the founder of the Sogetsu school, Teshigahara So-fu, when the third-generation owner, Kenichi, fully renovated the restaurant. Inside, guests can also admire works of art by Hiroshi Teshigahara and calligraphy by Jushoku Koji, offering a glimpse into the rich history of this establishment. Today, the fourth-generation owner, Shigeru, continues the legacy by serving traditional Edomae sushi made with seasonal ingredients. The restaurant is a favored choice for business meetings, formal gatherings, and sushi parties with family or friends, catering to a variety of occasions.</p><h3>Ginza Sushiko's Culinary Craftsmanship</h3><p>At Ginza Sushiko, the traditional techniques of Edomae sushi form the foundation of every dish, while the selection of the freshest, live seafood is carefully chosen to ensure the highest quality. Skilled artisans expertly prepare each piece of sushi with precision and dedication. In addition to sushi, the restaurant offers an array of original appetizers and unique sushi types, such as their signature tamagoyaki, made using fresh Okukuji eggs and carefully crafted with ingredients like Shiba shrimp, white fish, sugar, and all-natural materials. The sushi is prepared with utmost attention to the freshness of the ingredients, ensuring a delicate balance of flavors that highlight the natural essence of each element.</p><h3>Ginza Sushiko's Menu</h3><p>The menu features an array of seasonal sushi and a variety of one-dish offerings, with a focus on the chef's selection of nigiri. The restaurant offers different courses, such as "Matsu" and "Take," each with varying types and quantities of fish. In addition to the sushi, customers can enjoy side dishes like seaweed rolls, miso soup, and desserts. For those looking to enjoy Ginza Sushiko’s fresh offerings at home, the restaurant also provides a delivery service for hand-rolled sushi sets, bringing the taste of Ginza directly to your door. Furthermore, the restaurant is happy to accommodate specific requests, whether it's a preference for more "shiny" fish, shellfish, white fish, or tuna, ensuring that each dining experience is tailored to individual tastes.</p><h3>Ginza Sushiko's Ingredients</h3><p>At Ginza Sushiko, the focus is on carefully selected, fresh seafood sourced from across Japan. A standout dish is the tamagoyaki, made with Okukuji eggs, which has become a signature menu item. The restaurant takes great care in sourcing the freshest seafood, ensuring the ingredients' natural flavors are preserved. While honoring the traditions of Edomae sushi, the chefs employ innovative techniques to bring out the fullest expression of each seasonal ingredient.</p><h3>Ginza Sushiko's Chef</h3><p>Shigeru, the fourth-generation owner, upholds the rich tradition and techniques passed down through the generations, while continuously adapting to the changing times. His expertise in handling the fish and his exceptional sushi-making skills have earned widespread acclaim. At the same time, Shigeru values communication with his guests, ensuring that every visit offers a pleasant atmosphere and a satisfying dining experience.</p><h3>Ginza Sushiko's Alcohol Selection</h3><p>The restaurant offers a diverse selection of alcoholic beverages, including sake, shochu, and wine, with a particular emphasis on sake carefully chosen to complement sushi. The shochu selection is rich and varied, featuring options that pair excellently with Japanese cuisine. The wine list focuses primarily on white wines, all chosen to elevate the dining experience and enhance the flavors of the meal.</p><h3>Ginza Sushiko's Interior and Atmosphere</h3><p>The interior of Ginza Sushiko is predominantly centered around counter seating, with the addition of private counter rooms featuring sunken Kotatsu tables. The tranquil Japanese ambiance is enhanced by historical calligraphy and traditional signage, offering guests a chance to immerse themselves in an atmosphere of both tradition and refinement. The entire restaurant is non-smoking, maintaining a clean and inviting environment. The spacious seating arrangements provide an ideal setting for various occasions, from business meetings and family gatherings to sushi parties, ensuring comfort and elegance for all.</p><h3>Ginza Sushiko's Philosophy</h3><p>Since its founding over 80 years ago, Ginza Sushiko has remained steadfast in its commitment to "sushi above all," preserving the traditional techniques and spirit of Edomae sushi. With a focus on the freshest ingredients and expert craftsmanship, the restaurant strives to offer every guest an unparalleled sushi experience while playing a role in sharing the history and culture of Ginza. The restaurant maintains an uncompromising dedication to the quality and balance of its ingredients, aiming to be a beloved establishment for people of all ages, providing warm hospitality that touches the hearts of its patrons.</p>

Ginzasushiko

<h2>Sushi Restaurant in Tokyo</h2><h3>Reservation for "Takumi Tatsuhiro"</h3><p>[ 3 mins walk from Shinjuku gyoenmae Station ]</p><h3>Three Key Highlights of “Takumi Tatsuhiro”</h3><p><strong>A Tranquil Hideaway in the Heart of Shinjuku</strong><br>Tucked away in a quiet alley, this serene space offers a refined escape from the everyday.</p><p><strong>Edomae Sushi Rooted in Tradition and Innovation</strong><br>Inherited techniques from Sushi Sho are elevated with original touches that highlight the essence of seasonal ingredients.</p><p><strong>A Personalized Omakase Experience</strong><br>Available by reservation only, the omakase course is thoughtfully tailored to each guest, creating a truly bespoke dining experience.</p><h3>About Takumi Tatsuhiro</h3><p>Nestled in a quiet alley of Shinjuku, Tokyo, Takumi Tatsuhiro offers a serene retreat just a short walk from Shinjuku Gyoenmae Station. Since opening its doors in 2012, this hidden gem has earned acclaim among culinary connoisseurs for its authentic Edomae sushi, seamlessly blending time-honored tradition with refined innovation. The intimate interior features a ten-seat counter crafted from a single slab of pristine white wood and a calm, minimalist private dining space. The atmosphere is quietly elegant, free of unnecessary ornamentation. The restaurant operates exclusively by reservation, serving only omakase courses tailored to each guest—ensuring a new and unique experience with every visit.</p><h3>Cuisine of Takumi Tatsuhiro</h3><p>The culinary philosophy at Takumi Tatsuhiro draws deeply from the esteemed traditions of Sushi Sho in Yotsuya, while also showcasing the chef’s own creative spirit. Remaining faithful to the fundamentals of Edomae sushi, the cuisine balances delicate precision with bold expression to maximize the flavors of seasonal ingredients. The alternating presentation of nigiri and small plates maintains a dynamic rhythm throughout the meal. The sushi rice is a custom blend of red vinegar and rice vinegar, resulting in a perfect harmony with each topping.</p><h3>Menu at Takumi Tatsuhiro</h3><p>The menu at Takumi Tatsuhiro is centered exclusively on omakase courses that shift with the seasons. At lunch, guests can choose from courses focusing on nigiri alone or a combination of nigiri and small dishes. In the evening, the full course alternates between small plates and nigiri, offering a rich and satisfying progression. Seasonal delicacies may include tilefish, Noto-grown ara and horse mackerel, marinated herring, kelp-cured whiting, Uni, Botan shrimp, Toro, Ishigaki clam, squid, Inari, Tamago, and even house-made ice cream. Each small plate is carefully composed to pair well with sake, while maintaining a thoughtful balance with the sushi offerings.</p><h3>Ingredients of Takumi Tatsuhiro</h3><p>The restaurant sources its seafood and produce from across Japan, including the famed Toyosu Market, as well as Hokkaido, Kyushu, and Ishikawa. Particular emphasis is placed on premium ingredients such as fish from Noto and "Hanamizuki" rice from Ishikawa Prefecture. The sushi rice is seasoned with a proprietary blend of red and rice vinegars from Iio Jozo in Kyoto, delivering a layered and nuanced flavor. The toppings are treated with traditional Edomae techniques—such as kelp curing and marination—not only to preserve freshness but also to enhance the natural character of each ingredient to its fullest.</p><h3>Chef of Takumi Tatsuhiro</h3><p>Chef Tatsuhiro Nishi, the owner of Takumi Tatsuhiro, honed his skills at traditional Japanese restaurants in Kanazawa and sushi establishments in Tokyo before refining his craft at the acclaimed Sushi Sho in Yotsuya. As one of the select few permitted to bear the name "Takumi," he is widely recognized for both his exceptional technique and refined sensibility. With a dignified presence and a warm, gentle demeanor, Chef Nishi strikes a perfect balance between quiet elegance and approachable hospitality, creating a space that is both serene and quietly compelling.</p><h3>Alcoholic Beverages at Takumi Tatsuhiro</h3><p>Takumi Tatsuhiro offers a thoughtfully curated selection of alcoholic beverages, including premium sake, shochu, and natural wines. The sake list, in particular, is chosen with a meticulous eye for pairings that complement both the small plates and nigiri, enhancing the overall dining experience with seamless harmony.</p><h3>Interior and Ambience at Takumi Tatsuhiro</h3><p>The restaurant's interior is a study in minimalist elegance, centered around a pristine counter made of pale, natural wood—offering guests a front-row view of the chef’s artistry. Private rooms are also available, making it an ideal setting for intimate gatherings and special occasions. The space exudes a sense of tranquility and refinement, allowing guests to escape the everyday and immerse themselves in a memorable, immersive dining experience.</p><h3>Philosophy of Takumi Tatsuhiro</h3><p>At Takumi Tatsuhiro, the philosophy is rooted in preserving the timeless traditions of Edomae sushi while embracing innovation and evolution. With a deep respect for the changing seasons, the chef strives to bring out the best in each ingredient, presenting it at the peak of its flavor. Every guest is welcomed with heartfelt hospitality, and each visit is designed to offer not only culinary excellence but also a moment of quiet inspiration—an ever-deepening exploration of the profound artistry of sushi.</p>

You decide what you want to eatand we’ll get you a table.

You decide what you want to eatand we’ll get you a table.

Pickup Special

RECENT RELEASES

You decide what you want to eat
and we’ll get you a table.

You decide what you want to eat
and we’ll get you a table.