166 Restaurants
Seasonal sushi crafted with precision in temperature and ingredients, by a chef trained at Sushi Namba
Fresh seafood delivered directly from fishing ports across the country, bypassing Toyosu and Tsukiji
A sushi chef and sommelier takes sushi and wine to new heights
The exquisite taste of a Japanese chef, complemented by exquisite dishes and carefully selected wines
Enjoy Edomae sushi with a perfect balance of toppings, rice, and nikiri (boiled) soy sauce.
Yamagata Koshihikari rice cooked in Nambu ironware pots and seasonal fish for sushi perfection
Edomae sushi with the ideal balance of three types of nikiri (boiled) soy sauce
Edomae sushi featuring Japan's finest tuna nigiri and innovative original dishes
A sushi restaurant with a Japanese atmosphere that uses old rice from Fukui and where you can feel the owner's love ...
A hidden sushi restaurant that combines Edomae sushi techniques with innovation
Edomae sushi made with Yamayuki tuna, premium ingredients, and rice cooked in a traditional hagama cooking pot.
Sushi crafted by a chef trained at Kyubei and Sushi Arai, featuring vinegar and rice that enhance the natural flavors
A relaxed Edomae sushi restaurant with 35 years of experience, serving sushi in a single rotation
Pure white vinegared rice cooked in a hagama pot and seasoned with rice vinegar.
A wild fish sushi restaurant that uses boiled soy sauce to bring out the flavor of the sushi
Edomae sushi made with rice that is perfectly balanced in temperature and acidity
Deep-fried foods are also served as side dishes, and the highlighted sushi topping changes every month
Exquisite sushi crafted with red vinegar, showcasing the mastery of an experienced Japanese cuisine chef
Kyubey's sushi, made with three types of rice and vinegar, highlights the ingredients
Serving traditional Edomae sushi in New York for 15 years, with carefully selected tableware and sake cups