We respectfully ask that you take note of the following important information prior to making a reservation at Udatsu Sushi.

Seating Arrangements:

Please be advised that, depending on the day and seating availability, you may be assigned to the second floor.

*Please note: dishes served on the second floor are prepared by a skilled chef, not Chef Udatsu.

If the "Counter" option is not available at the time of reservation, we will not be able to seat you on the first floor.

Chef's Attendance：

Chef Udatsu will not be present at the restaurant on Wednesdays, Sundays, or on public holidays. On these occasions, your meal will be graciously prepared and served by his trusted sous-chef, ensuring the same standard of excellence.

Course Selection:

Should members of your party wish to enjoy different courses (e.g., OMAKASE1 and the Vegetarian Course), we kindly request that separate reservations be made for each course selection.

Please verify availability for your entire party before confirming your reservation. Once seats are fully booked, we regret that we are unable to accommodate additional reservations.

If you have problems with your booking, please email us: reservations@udatsu sushi.com

If you need to change your reservation—including date, number of guests, or course selection—please cancel your current reservation and proceed to make a new one. Kindly note that any cancellation fees incurred will be non-refundable under any circumstances.

Dietary restrictions / Allergies:

Due to the risk of cross-contamination, we will decline reservations from guests with severe or extensive allergies. Please note that cancellation fees will apply.

We regret that we cannot accommodate gluten allergies or celiac disease. Reservations may also be declined if dietary restrictions exclude essential ingredients such as miso or soy sauce.

Please note that we cannot accept reservations for our Omakase courses if you cannot eat raw fish. Our Vegetarian Course is a recommended alternative.

All courses use cooking sake. If you cannot consume alcohol, even if cooked off, we are unable to accommodate your reservation.

By booking, guests acknowledge and accept these conditions.

Concept:

Located in a quiet residential backstreet of Nakameguro, Udatsu Sushi offers a serene and refined dining experience. Chef-owner Hisashi Udatsu blends world-class techniques with the finest seasonal ingredients, all presented in an atmosphere that reflects both artistry and warm hospitality.

Rooted in the traditions of Edomae sushi, the restaurant was designed as a space where sushi can be appreciated as a form of art.

With the concept of "Art x Sushi" at its core, the space resembles an art gallery, with concrete-textured walls adorned with curated artwork. At the center is a counter crafted from 150-year-old Yoshino cypress, where guests enjoy their meals.

By honoring tradition while constantly evolving, we strive to offer our guests new and memorable experiences.

The Chef:

I was born and raised in Kunitachi, Tokyo, where my family ran a small meat shop. Next door was a modest sushi restaurant, from which the sweet and tangy aroma of vinegared rice and freshly made tamagoyaki drifted over daily.

As a child, I would often sneak away from home to visit that sushi restaurant. The kind-hearted chef there welcomed me and generously taught me the fundamentals of sushi.

Driven by a dream to one day open my own restaurant, I trained rigorously after high school at renowned sushi establishments in Kanda, Ginza, and Nishiazabu. After 16 years of dedication, I opened Udatsu Sushi in 2019.

Every ingredient we use reflects my commitment to quality. Most notably, our rice is specially cultivated by a trusted farmer to achieve the ideal shari (sushi rice) texture and flavor. From planting to harvest, the rice is carefully managed based on the year’s weather and temperature conditions, and stored in a dedicated facility after harvest.

The vinegar blended with the rice consists of three types made from organic rice by Iio Jozo in Kyoto. The fish is hand-selected daily at Toyosu Market in consultation with expert intermediaries to ensure it pairs perfectly with our rice.

We adhere to traditional preparation methods, such as salting the fish to remove excess moisture and enhance flavor balance. To complement the harmony between rice and fish, we use a custom-blended nikiri soy sauce made from aged mirin, 100% domestically grown soybeans from Kondo Shoyu, wood-fired soy sauce from Horikawaya Nomura in Wakayama, and Mitsuru Shoyu from Itoshima, Fukuoka.

We also take time to visit producers across Japan to better understand and share their passion with our guests. For example, we use Asakusa nori (seaweed), an endangered variety currently cultivated without chemical processing by dedicated fishermen in Izumi, Kagoshima over a period of 23 years.

As part of a new initiative, we’ve introduced our signature "herb roll," using pesticide-free herbs from Kajitani Farm in Hiroshima, paired innovatively with fish.

Everything I prepare is crafted with intention and care, and I aim to convey the passion behind each ingredient. I warmly invite you to experience this story through our sushi.

*You can also make a reservation at our sister restaurant, "HISASHI SUSHI"

• Price Range:

  Lunch: USD 89.98 - USD 224.95
  Dinner: USD 61.97 - USD 224.95

• Dietary restrictions / Allergies:

  Due to the risk of cross-contamination, we will decline reservations from guests with severe or extensive allergies. Please note that cancellation fees will apply.

  We regret that we cannot accommodate gluten allergies or celiac disease. Reservations may also be declined if dietary restrictions exclude essential ingredients such as miso or soy sauce.

  Please note that we cannot accept reservations for our Omakase courses if you cannot eat raw fish. Our Vegetarian Course is a recommended alternative.

  All courses use cooking sake. If you cannot consume alcohol, even if cooked off, we are unable to accommodate your reservation.

  By booking, guests acknowledge and accept these conditions.

• Arrival time:

  Please arrive at least 5 minutes before your reservation time.

  Guests may enter the restaurant up to 10 minutes prior to their reservation. The preparation process begins at your reserved time, so we encourage you to arrive early and enjoy the experience from the very start.

  Please note that if you are more than 30 minutes late without prior notice, your reservation will be automatically canceled.

• Dress Code:

  Smart casual attire is required. We kindly ask guests to refrain from wearing T-shirts, shorts, or sandals.

• Children:

  À la carte orders are available for children under the age of 10.

  *Please note that these are not counted toward the reserved course total. Kindly provide all relevant details in the special notes section of your reservation.

  *Infants, toddlers, and children who cannot dine from the course menu may only be accommodated in private rooms.

  *For safety and convenience, we kindly ask guests to fold their strollers inside the building and carry them personally.

• Others:

  Fragrances:

  To preserve the integrity of the dining experience, we kindly ask guests to refrain from wearing strong perfume or heavily scented fabric softeners.

  Second Floor Seating:

  Depending on availability, the second floor offers:

  ・Private Room: up to 8 guests

  ・Counter Seating (shared): up to 5 guests

  Please note: dishes served on the second floor are prepared by a skilled chef, not Chef Udatsu.

  About the Chef:

  Chef Udatsu will not be present on:

  ・Wednesdays: Junior chef training day

  ・Sundays & Public Holidays: Courses will be served by the sous-chef All staff are trained to uphold the same standards of excellence.

  Birthday / Anniversary:

  A decorated cut cake with a personalized message is available upon request in advance.

  Cost: ¥1,650 per piece.

  Ex) Happy Birthday Udatsu! / Happy Anniversary Udatsu!

  Reservations:

  If members of your party wish to select different courses (e.g., OMAKASE1 and Vegetarian), please make separate reservations accordingly.

  Changes to reservation details (date, number of guests, or course selection) require cancellation and rebooking. Please note that cancellation fees are non-refundable.

  Seating Times:

  Weekday lunch is served at 12:00 (single seating).

  On Sundays and public holidays, two seatings are available: 11:00 and 13:00. If you cannot select a valid time slot during booking, we regret that we are unable to accept the reservation.