If you’re like most travelers visiting Japan, a high-end sushi meal is on your culinary bucket list — it’s no surprise, as eating sushi in Tokyo (and Japan in general) is on an entirely different level!
We’ve put together a list of great sushi restaurants in Tokyo. There are hundreds of them in Tokyo, and this is but a fraction of them. All of them have their strengths and drawbacks. It’s up to you to decide which one to try!
1. Sushi Saito
For most sushi eaters, the sacred goal of eating encounters is at the small, eight-seat, presentation just Sushi Saito in Ark Hills.
While flawlessness actually doesn’t exist, the sushi is so reliably first-rate that it’s difficult to envision anything better. Simply watch Chef Saito make the sushi: the economy of development, the deftness of his hands when forming each piece. His hair is made with gentle red vinegar and is a touch saltier than at most eateries; it’s then, at that point, combined with faultlessly pre-arranged neta (besting) going from matured fish to thoroughly temperature-controlled ocean imp.
This is the sort of eatery you ought to eat at after you’ve eaten all the more widely at another top of the line sushi cafés, essentially in light of the fact that you’ll have the option to perceive and like the unobtrusive contrasts and exceptional consideration taken with even standard pieces undeniably more.
It is famously hard to try and have the option to feast here. Indeed, even Tokyo’s most blessed lodging attendants are probably not going to have the option to help you. Regardless of whether you figure out how to get in once, you’re not promptly viewed as an ordinary (for clear reasons). Obviously, you’ll in any case need to eat with one of the “customary regulars” for quite some time to a year until you’re permitted to make appointments autonomously.
Notwithstanding, on the off chance that you’re sufficiently fortunate to fight a seat here, you’re essentially ensured a supernatural feast.
2. Sushi Sugita
Another little sushi café where it’s similarly as hard for the normal explorer—and inhabitant—to catch reservations. While they in fact acknowledge telephone reservations, the truth at Sugita and other comparative very good quality eateries is that seats for the next month are reserved by visiting clients during their supper. By and by, this makes it another presentation just spot.
Cook Sugita is especially known for his shari, made with a mix of golden and red vinegar. It combines perfectly with his neta, principally the hikarimono, or silver fishes like shad gizzard and sardine. The mix of sharp-tasting rice and greasy, sleek fish makes for a character blend like no other.
Likewise vital: His otsumami are really astounding and flavourful, and ideal for purpose pairings. These are not so much for unadventurous burger joints. Think white shrimp with umami-ful tomalley and cerebrums, ocean cucumber ovaries, salt-barbecued cod milt, and a perfectly sweet monkfish liver.
3. Sushi Sawada
Two-star Sawada is unbelievable, with first-rate sushi and similarly excessive costs to coordinate. It ticks each genuine sushi eatery box to say the very least—six seats, no partners, a respectful environment, assumptions for appropriate conduct, no photography, brilliant fish and ocean imp, and zero power utilized in the food readiness. That is genuinely old-school. Be that as it may, the regulars continue to return which is as it should be.
It’s a sensibly amicable spot, yet as far as the food, Sawada is best for genuine authorities. Assuming you’re searching for a casual dinner to talk with companions, you might be in an ideal situation somewhere else like Kyubey.
4.Sushi Ishiyama, Ginza
Those acquainted with the sushi world in Tokyo will perceive the youthful and amiable Chef Ishiyama, who recently headed Sushi-ya in Ginza, and furthermore prepared at Saito and Kanesaka. Very little has changed in his new area; his sushi is similarly as heavenly, yet with a greater cost tag to coordinate with the greater premises and expanding ubiquity.
A portion of his particular things incorporate the mackerel stick sushi—greasy restored mackerel on rice, moved with kelp and cut into thick sections—and the gently burnt nodoguro (dark throat roost) folded over thin scallions in ponzu sauce. They’re probably the best things you’ll have in the omakase. Other champions, contingent upon the season, may incorporate a smoky barbecued shirako, close amazing ocean imp gunkan, or Pacific saury with a touch of umami-ful sauce produced using its liver.
Harutaka is a top choice with numerous sushi specialists in the city, and counts loved culinary experts like Saotome-san of Mikawa Zezankyo as ordinary benefactors. This is an incredible spot for the people who need Jiro-style sushi—huge nigiri with sharp, solid shari and extremely great neta—without the genuine environment or hurried speed of the first café. The tsumami (canapés) are exquisite and unequivocally executed: think tiger blowfish milt, a rich and sleek kinmedai poached in dashi.
For the individuals who care about Michelin star rankings: Harutaka has acquired and lost its two stars throughout the long term. By and by, We would take Michelin stars with an immense spot of salt—they mean very little past a specific degree of cooking, and it’s more helpful to sort out your own inclinations.
6.Sukiyabashi Jiro, Roppongi
Assuming you can’t catch a seat at the first shop, you’ll have better karma at Jiro’s child’s café, which is sequestered away in a tranquil corner in Roppongi Hills. As an abroad voyager, you’ll in any case need to go through an inn attendant or booking administration assuming it’s your first time.
Jiro’s child serves typically harsh shari made with white rice vinegar, and each nigiri is on the bigger side contrasted with numerous different shops. Some really wonderful pieces here incorporate the bonito (smoked over rice straw) and ocean imp gunkan. As a little something extra, suppers here are more affordable than at the first Jiro—however with lunch getting started at around JPY20,000 (approx. USD180) for 14 pieces, that probably won’t say excessively.