Sushi (Solo Dining) in Japan

After working at Kyubey and Sushi Sho, he went independent at the tender age of 33. A new generation of Ginza sushi chef with a focus on "nigiri"

Founded in 1939, the restaurant attracts customers with its "Kyushu-mae" cuisine, which is as perfect as kaiseki cuisine.

This chef's selection sushi course uses a generous amount of the finest fish sourced by the owner himself from Akita and Miyagi.

Rich imagination and meticulous craftsmanship lead the next generation of Edomae Sushi.

One of the most popular restaurants in the prefecture has reopened in a new location, taking "Sushi that represents Niigata" to even greater heights.

The craftsmanship of the master is consistently outstanding. Inland in Fukushima, you can enjoy the time-consuming Edomae hospitality and Tohoku sake.

White shrimp, blackthroat seaperch, and tilefish. This exquisite dish is made using Edomae techniques and is packed with the bounty of Toyama Bay.

Nigiri sushi beyond imagination, grown in the northern seas. The exquisite technique brings out the appeal of the ingredients.

The Edomae sushi is made with the finest ingredients sourced from Tsukiji and is painstakingly prepared. A famous restaurant in Yokohama that quietly exudes a strong presence.

The sushi is made with care, and the ingredients breathe life into it, along with sake and snacks, and Hokkaido's finest sake. The techniques and essence of Edomae sushi are expressed here.

The uncompromising pursuit of deliciousness. A modern and honest Ginza sushi restaurant where you can enjoy the soothing, uncompromising nigiri and free-flowing sake and snacks.

The taste is bold yet delicate. The supreme nigiri sushi, made with careful attention to detail and hospitality, will leave your tongue drowning.

Customers are amazed by the sushi they make with care. This is a sushi restaurant that gourmets from all over Japan want to visit at least once.