Tokyo’s Sushi Masters: 10 Exceptional Counters Worth the Reservation
In the heart of Tokyo, where culinary traditions date back centuries, sushi stands as Japan’s most internationally recognized delicacy. From three-star Michelin establishments to hidden local gems, Tokyo offers an unparalleled diversity of sushi experiences that showcase the meticulous craftsmanship of master chefs. Each restaurant presents its own interpretation of Edomae-style sushi, characterized by careful fish selection, perfectly seasoned rice, and an unwavering commitment to seasonal ingredients. This guide presents ten of Tokyo’s most exceptional sushi destinations, where tradition meets innovation in the pursuit of perfection.
Sushi Saito (鮨 さいとう)
Located on the first floor of ARK Hills South Tower in Roppongi, Sushi Saito boasts three Michelin stars. Chef Takashi Saito trained at a famous Ginza sushi restaurant before polishing his skills at Sushi Kanesaka. At 33, he opened his own restaurant, eventually moving to Roppongi in 2014 and renaming it Sushi Saito.
The minimalist interior features a single white wooden counter, allowing guests to observe Chef Saito’s remarkable skills. Despite its prestigious Michelin status, the chef’s warm personality creates a welcoming atmosphere. The omakase-only menu showcases traditional Edomae sushi, beginning with tsumami (small appetizers) followed by nigiri. Their renowned maguro (tuna) comes in three varieties: akami, chutoro, and otoro. The premium sushi rice is seasoned with natural salt and fragrant red vinegar from Yokoi Brewery.
Sushi Tokami (鮨 とかみ)
One of Ginza’s premier sushi destinations, Sushi Tokami is distinguished by its owner’s personal visits to Tsukiji Market to select the finest ingredients. The restaurant’s dishes highlight these premium components with delicate yet complex flavors, enhanced by exceptional hospitality.
The shari (rice base) combines Haenuki rice from Yamagata prefecture with a unique blend of red vinegars from Yokoi Brewery and Mizkan. The restaurant is renowned for its melt-in-your-mouth maguro, sourced from Yamayuki, a wholesale company that receives competitive bids from elite sushi establishments nationwide. Their signature dish is tossaki temaki sushi, featuring tsukizaki (a cut from the tuna’s head base) wrapped in scented nori with glossy red-vinegar rice. Lunch nigiri starts at a reasonable 8,000 yen. Reservation is a must!
Hakkoku (はっこく)
Occupying the entire third floor of a multi-tenanted building in central Ginza, Hakkoku reflects owner-chef Hiroyuki Sato’s unique journey. Despite being born into a sushi family, Sato didn’t pursue this path until age 25 after experiencing foreign cultures. After apprenticing at Sushi Akizuki and working at Italian and Japanese restaurants, he joined Sushi Tokami, earning it a Michelin star before opening Hakkoku in February 2018.
The sophisticated interior features three private rooms, each with six counter seats—a number Chef Sato believes is optimal for proper service. This unusual layout allows him to supervise apprentices at each counter. Hakkoku serves Edomae-style sushi with an omakase-only menu featuring 30 pieces of nigiri without tsumami. The al-dente rice, strongly seasoned with two types of red vinegar, has a distinctive dark brown color. Meals conclude with a signature caramelized rolled egg. Reservation is a must!
Kurosaki (くろ崎)
Located on the second basement floor of a building in Minami-Aoyama’s quiet residential area, Kurosaki’s interior follows Kyoto’s Sukiya architectural style, creating a tranquil atmosphere. The 350-year-old Bishu Hinoki cypress counter is angled to facilitate conversation while maintaining privacy.
Owner-chef Kazuki Kurosaki began his career at 18 at Sushi Kintaro in Asakusa, spending eight years in shikomi (food preparation) before mastering sushi techniques. After five additional years at Sushi-ya Uoshin in Setagaya, he opened Kurosaki at 35.
Chef Kurosaki meticulously serves each dish at the precise temperature for optimal umami. Rice is cooked in a kama (pot) for even heat distribution and seasoned with mildly-aged vinegar and salt. Fatty fish are served with warm rice fresh from the ohitsu, while silver-skinned varieties are slightly chilled. The omakase course alternates between nigiri and tsumami, including grilled and steamed dishes. Guests with smaller appetites can request reduced rice portions. Reservation is a must!
Sushi Yuu (鮨由う)
Just a minute’s walk from Ginza-itchome Station, Sushi Yuu has become one of Tokyo’s best-kept culinary secrets since relocating from Roppongi in December 2023. This sophisticated venue, with only fifteen seats, offers an intimate dining experience perfect for special occasions.
Head Chef Jun Ozaki’s philosophy balances tradition with innovation, as reflected in the restaurant’s name—”由” meaning “freedom” from established ideas and “う” signifying limitless potential. Chef Ozaki selects premium seasonal ingredients from Toyosu market, creating visually stunning and delicious sushi.
Signature dishes include Purine Maki, a creative roll featuring monkfish liver with a distinctive sticky texture, and Kasugodai (young sea bream) simmered in konbu broth and prepared with skin intact for optimal texture. The restaurant offers an expertly curated selection of sake and wine pairings for their omakase-only menu. Reservation is a must!
Sushi Arai (鮨 あらい)
Located in the basement of Ginza’s Ruan office building, Sushi Arai features a minimalist interior behind a white noren curtain. Owner-chef Yuichi Arai trained at Ginza Kyubei for 10 years after high school, followed by 6 years at Sushisho before opening his restaurant in late 2015.
The venue includes a main counter and a private room. The counter, managed by Chef Arai, seats seven and is typically reserved for regulars, while non-regulars are directed to the private room with an equally skilled chef. Known for exceptional maguro, Chef Arai adjusts his shari recipe daily based on the tuna’s flavor. His slightly larger-than-standard nigiri is prepared with a balanced blend of red and rice vinegars. This establishment is ideal for business entertaining or deepening friendships. Reservation is a must!
Sushiya (すし家)
Hidden in a narrow Ginza alleyway, Sushiya opened in 2012 as a branch of the two-Michelin-starred Sushi Kanesaka. Owner-chef Shinji Kanesaka mentors his team according to “Sushi-do” principles, emphasizing perfect harmony between ingredients, vinegared rice, and wasabi while considering temperature, humidity, and ripeness.
Seating is limited to an L-shaped cypress counter accommodating 8 guests, positioned for optimal viewing of the chef’s precise techniques. The omakase course begins with tsumami followed by nigiri. Reservation is a must!
Sushi Hisaichi (鮨 久いち)
Tucked in the back alley of Asakusa Sensoji Temple, Sushi Hisaichi was founded by Ichiro Deguchi, an authentic “Edo-ko” (Tokyo native) who worked at Ginza’s prestigious Kyubey for 17 years before establishing his own restaurant at age 36.
The name “Hisaichi” combines the first character of Kyubey (which can be read as “Hisa”) with “Ichi” from the chef’s name. The shari is lightly seasoned with only vinegar and salt—no sugar—resulting in an authentic Edomae flavor. Reservation is a must!
Tsukiji Suzutomi Sushi Tomi (つきじ鈴富 すし富)
A paragon of Edo-style sushi authenticity, Tsukiji Suzutomi Sushi Tomi is orchestrated by Suzutomi, a specialized Tsukiji market maestro. The restaurant champions seasonally fresh, premium natural fish, featuring signature tuna alongside whitefish, blueback fish, and shellfish.
As a direct wholesaler, this establishment offers distinctive pricing and meticulously sourced ingredients. Their standout 990-yen sushi lunch comprises seven nigiri pieces (featuring tuna, shrimp, salmon, and egg) plus one roll—an exceptional value near Tsukiji. Located just five minutes from Tsukiji Station, this restaurant offers an accessible journey into sushi mastery.
Motodane (本種)
Discreetly hidden near Tsukiji Market, Motodane (named after the owner’s surname) was founded by a Tsukiji Market veteran aiming to serve the freshest seafood at reasonable prices to both market workers and locals.
The restaurant is renowned for its seafood rice bowls featuring eight varieties of fresh marine delicacies and hand-rolled sushi available in individual or 1.5 portions. The lunch menu includes Sashimi Teishoku (1,800 yen), Nigiri 1-ninmae (1,600 yen), Nigiri 1.5-ninmae (2,100 yen), Maru-Chirashi (1,400 yen), and Negitoro-don (1,600 yen), all served with complimentary miso soup.
The limited six-seat counter offers guests an intimate experience to observe the sushi chef’s remarkable skills. The chef customizes ingredient selection based on preferences and seasonal availability while sharing insights about the dishes. Despite Tsukiji Market’s 2018 relocation to Toyosu, Motodane continues to source the freshest seafood directly from Tsukiji, preserving Japanese culinary traditions and sushi craftsmanship.
