210 Restaurants
Enjoy two courses: one focused on nigiri, and the other alternating between nigiri and side dishes
A place of freshness and skill nestled in a traditional alleyway
Enjoy sushi with outstanding additive-free red vinegar rice at an amazing value
Offering fresh Toyosu fish and Wagyu beef sushi made by a female sushi chef
Sushi made with aged rice and red vinegar, enhancing the natural flavors of each ingredient.
Sushi crafted with fresh seafood from Kyushu and natural tuna, served on red vinegar–seasoned rice.
An innovative dish from Osaka's market that breaks stereotypes
Sushi highlighting delicate umami through masterful use of salt, a tradition inherited from Kyubey.
Sushi where the topping and rice harmonize through red vinegar and salt—no sugar added
Savor sushi at your own pace with the convenience of a fully equipped bar
Seasonal Edomae sushi, omitting tuna to highlight other treasures
The ultimate in consistency, prepared by a chef who has been awarded three stars in Hong Kong for many years
A sushi kappo style offering Kyoto kaiseki and chef’s choice nigiri
A restaurant where you can enjoy both Edomae and Ezomae cuisine, unique to Hokkaido
Fresh seafood delivered from fishing ports all over the country, prepared with the skill of Ginza Kyubey
Sushi crafted from in-house aged toppings and meticulously temperature-controlled rice
Enjoy authentic Edomae sushi one piece at a time at a casual stand-up sushi bar
A sushi restaurant serving carefully selected ingredients from across Japan, paired with red vinegar rice
A standing sushi bar featuring Chinese and French-style side dishes and carefully selected ingredients
A young craftsman, inheriting the artistry of Udatsu Sushi, shapes each piece with meticulous devotion.