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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.
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
The theme is "fat and acid". Sincerely and dedicatedly. "Yoshiki Hadano"
Sushi Yoshikawa's second store is a hot topic on social media. Taste carefully selected ingredients in a high-quality space
Ginza Michelin star restaurant opened for 3 consecutive years. Enjoy the ever-evolving orthodox Edomae sushi.
A number of exquisite dishes and carefully selected sushi prepared by the chef who trained at a Japanese Japanese-style meal in Azabujuban.
Edomae sushi with distinctive rice with a pronounced acidity and a rich flavor and aftertaste, and a wide selection of Burgundy wines and sake.
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
Have a blissful time forgetting the time and picking Sushi made by the chef. A Sushi restaurant quietly located in the center of Roppongi
[Azabudai Hills 3F] Adult Seafood Izakaya (Japanese-style bar) that can be used for everyday use
[A famous Ginza restaurant opens in Tamachi] Private rooms available ◇Special course menu to celebrate the first anniversary of the restaurant's opening◇
[Hidden small restaurant loved by connoisseurs] Exquisite Japanese-style meal prepared by the owner whose hobby is purchasing fresh ingredients. Open until 5am
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
[2-minute walk from Azabu-Juban Station] We are a local sushi restaurant in Azabu-Juban!
[Near Kamiyacho Station] Enjoy charcoal-grilled grilled food that lets you enjoy the original flavor of the ingredients and sake from all over the country in an old folk house-style store♪
Expressing orthodox Edomae Sushi with solid technique and flair. Savor the finest Sushi prepared by an up-and-coming chef