Sushi as we know it originated in Tokyo, which is why upscale sushi establishments refer to their cuisine as “Edomae,” which is Japanese for “fish from Tokyo Bay.” Having sushi here is an almost transcendent experience because of the inclusion of some of the cleanest seafood on the globe, 400+ years of expertise, and elegant Japanese aesthetics. Below is our list of 10 Best Japanese Restaurant With Sushi in Tokyo that received Michelin Star.
1. Sushi M restaurant
Be damned, traditionalists: Yoshinobu Kimura, the restaurant‘s owner and sommelier, opened it in order to explore the potential of sushi as an international dish when coupled with ultra-premium sake and wine. It’s fusion food created with modern methods and global inspirations, which is how we prefer it. Along with traditional sushi dishes like vinegar-marinated kohada gizzard shad, Kimura serves dishes of swordfish and grilled corn topped with caviar. Kimura serves these dishes with Domaine Chaud Skin Dive, a natural orange wine from Japan. Yoshinobu Kimura, a former resident of Narisawa, is one of Asia’s top sommeliers and uses his knowledge of chemistry to create the perfect food-and-beverage pairings.
Chef Takaaki Sugita began working in the sushi industry while still in high school and is now regarded as one of the greatest in the industry after more than 20 years in the kitchen. His experiments with fish maturation times to bring out the buttery richness of bonito and the velvety texture of thinly sliced sardine are hallmarks of his classic yet slightly progressive technique. His specialty is a rich, creamy ankimo (monkfish liver) pate that pairs perfectly with sake and is soaked in sweetened soy sauce and wasabi. But the shime-saba with shiso nori roll is a must-try dish.
3. Sushi Tokyo Yoshida
This newcomer’s unexpected position on a sleepy retail street in off-the-beaten-path Hatagaya conceals its opulent interior, which is lavishly furnished with gilded Japanese screens and carved wood panels. The youthful, skilled sushi chefs under the direction of Daiki Fujimoto began at a high level: A rice wafer was stuffed with monkfish liver pate, sweet narazuke pickles, and cashew nuts while golden-eye bream and Japanese bluefish fillets were cooked over searing-hot binchotan charcoal embers. But Katsutoshi Asami’s excellent wine and sake pairings elevated the experience to a new level. A delectable pile of sea urchin that was served with the Marco de Bartoli 2004 Marsala was a delight.
Although its name means “sushi store” in English, Sushi-ya is everything from typical. The eight-seat Japanese Restaurant With Sushi, which is tucked away in the Ginza neighborhood next to a questionable-looking “fetish bar,” has gained popularity among food bloggers and Instagram-loving diners owing to chef Mamoru Hashimoto, who received his culinary training at Sushi Kanesaka. With blonde wood, beige walls, and a nice ikebana flower arrangement in the corner, the interior is elegantly simple like all respectable sushi restaurants, which helps draw attention to the fish.
5. Udatsu restaurant
While Hisahi Udatsu is well-versed in the classics, he also injects a little creativity into dishes like the hay-scented tuna served under a glass dome of smoke, the verdant and refreshing roll filled with farm-fresh herbs and vegetables, and the richly marbled wagyu served as nigiri after being charcoal-seared. At the time of booking, vegetarian options are available upon request. Kanye West and Dave Chappelle frequent this Japanese Restaurant With Sushi when they visit Tokyo since it is well-liked by both local and foreign creatives.
6. Sushi Sho
We are reminded of a tea ceremony chamber by Sushi Sho’s pebble-lined entryway, cool colors, and paper-covered screens, as well as by the serene atmosphere that envelopes us as soon as we step inside. A succession of otsumami tiny dishes is alternated with sashimi and nigiri courses on the 30-dish tasting menu. The quality of the meal has not changed even if Chef Nakazawa is no longer working behind the counter. One of the greatest sake selections available carefully picked to go with the seafood of the day.
7. Sushi No Midori
The fish is served in big chunks and is fresh from Tsukiji Market. Each piece is so long that one end tapers over the rice like the train of a bridal gown. If you want to purchase à la carte, you could easily fill up on one of the extremely affordable sets for $2,000 or $2,500. The Japanese Restaurant With Sushi’s specialty dish is the anago ippon-nigiri, a nearly complete sea eel fillet coated with sweet-and-salty soy sauce and served over a substantial portion of rice. While not great dining, the cuisine is straightforward, tasty, and uncomplicated.
8. Taku Japanese Restaurant With Sushi
All of the cuisine at this Japanese Restaurant With Sushi is excellent (as it should be, given its two Michelin stars), but we particularly enjoy Ishizaka’s exquisitely designed otsumami little morsels, which differ from the typical grilled and stewed fish dishes found at other sushi-ya. Ishikawa combines shrimp with maitake mushroom and lotus root, sweet crab with blanched rape flowers, two types of fish roe, and other ingredients. He uses red vinegar for fish with stronger flavors and white vinegar for fish with gentler flavors while making nigiri.
This is one of the few family-friendly Japanese Restaurant With Sushi in Tokyo delivering high-end sushi at a price that is both reasonable and comfortable. It is the more informal sibling of the upscale Japanese Restaurant With Sushi Hakkoku. Sushidan was founded by owner Hiroyuki Sato to serve as a training facility for his aspiring chefs, including the charming Takehiro Arakawa. The eatery employs a lot of the same products as Hakkoku, such as quality tuna from Yamayuki, one of Japan’s most prestigious tuna suppliers, and the famous shari with red rice vinegar seasoning. This 12-seat counter in the busy Eat Play Works food court typically has a line.
10. Sushi Yoshitake
At his omakase-only Japanese Restaurant With Sushi, chef Masahiro Yoshitake creates the most exquisite otsumami small meals. There is shirako (cod milt) boiled in sake in the winter and hay-smoked bonito in the spring. The piece de resistance, though, is the delicate abalone, which is served with an umami-rich dipping sauce made from abalone liver and uni. We like the oysters with shiso and oyster-liquor jelly. Red vinegar is added after the rice has been cooked in traditional iron pots over charcoal for the nigiri. These three Michelin stars have earned their place.