210 Restaurants
Seasonal Edomae sushi, omitting tuna to highlight other treasures
A young craftsman, inheriting the artistry of Udatsu Sushi, shapes each piece with meticulous devotion.
Exquisite sushi crafted with Kanesaka’s techniques and daily Toyosu-sourced ingredients
Originally from the prestigious Kyubey, the chef offers sushi alongside small dishes crafted from rare ingredients
Sushi made with mildly vinegared rice and carefully selected ingredients
Sushi that combines nigiri and side dishes, showcasing the skill of a sushi master
Edomae sushi made with carefully selected seasonal ingredients
"Gion Sasaki" Kyoto cuisine x "Sushi Yoshitake" sushi that shows off the techniques
A sushi kappo style offering Kyoto kaiseki and chef’s choice nigiri
Pure white vinegared rice cooked in a hagama pot and seasoned with rice vinegar.
Sake sommelier recommends sake and sushi with meticulously selected sushi rice
A sushi restaurant where the delicate balance of vinegared rice's sourness and umami shines, and the steamed abalone ...
Edomae sushi that begins with hand-delivery and delights with a sense of surprise and wonder
Authentic Ginza sushi featuring bluefin tuna from Shiogama
Edomae sushi crafted with the finest ingredients of the moment, delicate and precise
A self-taught sushi chef, enjoying both nigiri and tsumami
A comfortable sushi restaurant where you can enjoy sake from around Japan and seasonal fish
Edomae sushi with the essence of Japanese tradition」, made with fresh fish delivered directly from Toyosu
Melt-in-your-mouth Edomae sushi, prepared by a chef with training from the prestigious Ginza Kyubey
Refined, aromatic Edomae sushi crafted by a chef who helped launch Hakkoku