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Ginza Michelin star restaurant opened for 3 consecutive years. Enjoy the ever-evolving orthodox Edomae sushi.
The raw mackerel is superb! [1 minute walk from Daimon Station] Mackerel course from 3800 yen! New green fair now on!
[A famous Ginza restaurant opens in Tamachi] Private rooms available ◇Special course menu to celebrate the first anniversary of the restaurant's opening◇
[Private rooms available] We have many Japanese-style meal Kaiseki courses starting from 7,980 yen. Taste the season in a private room
Right next to Azabu-Juban Station: Exquisite sushi that carefully brings out the true flavor of seasonal ingredients. An extraordinary experience in a high-quality space like a museum.
3 minutes from Kamiyacho Station/Onarimon Station ``If you come to Tokyo, go to Itamae Sushi'' Enjoy Edomae wild fish and Sushi recreated with artisan skills
Authentic Edomae sushi prepared by a chef from a famous restaurant. Enjoy the virtuosity of masters in a tranquil counter and luxurious private room
5 minutes from Azabu-Juban Station: An adult sushi restaurant where you can enjoy selection with all your senses
5 minutes from Mita Station ♦︎A hideaway for adults where you can enjoy creative teppanyaki and sushi using seasonal ingredients with carefully selected sake.
A hideaway for adults located in Azabu Juban that requires reservations.
A sushi restaurant that goes back to its roots and is a place where you can casually enjoy standing-style dining.The counter seats made from Yakushima's local cedar are attractive.
A sushi restaurant located in Minami-Azabu where you can enjoy sushi and a la carte dishes made with years of experience and skill without putting too much pressure on yourself.
Traditional Japanese Edomae Sushi made with great care in Azabu Juban for 43 years. Feel free to enjoy your favorite toppings as much as you like
[Spectacular view on the 42nd floor] Enjoy Edomae Sushi and Tempura with the view of Tokyo!
Expressing orthodox Edomae Sushi with solid technique and flair. Savor the finest Sushi prepared by an up-and-coming chef