Best Omakase Sushi in Japan: 20 Must-Try Places

For sushi lovers and gourmets, omakase sushi in Japan is a must-try. But in the birthplace of this iconic cuisine, knowing where to start and what to order can feel overwhelming — making it all the more reason to leave it in the hands of the experts.

That’s exactly what omakase is about. Meaning "I'll leave it up to you", omakase is a time-honored tradition in Japanese sushi dining, where the chef selects and prepares a personalized multi-course meal based on the freshest seasonal ingredients.

This way of preparation gained popularity in the 1990s when customers who were not familiar with various fish and sushi types could rely on the chef to make the best pairings with seasonal ingredients and the catch of the day. 

Want a taste of Japanese tradition? Then, embark on a culinary journey with this guide that shares some of the best omakase sushi in Japan.

Omakase is a Japanese dining style where guests leave the selection of dishes entirely up to the chef. This type of dining takes the decision paralysis out of the equation so you can sit back, relax and enjoy your dining experience to the fullest.

The best part of omakase sushi is its personalized menus. Every part of the meal is crafted with originality and on-hand ingredients, putting the sushi master’s creativity on full display. Omakase sushi in Japan is typically served in small, local restaurants.

Omakase has become somewhat of a buzzword over the last couple of years as more tourists travel to Japan.

Omakase sushi is often expected to come hand-in-hand with Michelin-starred prices, but that’s not always the case. It’s true, many eateries offering omakase courses come with a higher price tag, and there’s a reason for that; premium ingredients, ever-changing menus, and often limited seating all contribute to this.

Not to mention that each omakase sushi meal can take up to one or two hours of highly attentive service, with the sushi chef explaining each ingredient and its role in the premium sushi experience.

However, don’t let other reviews of “the best sushi in Japan” scare you away from trying omakase courses because of the sticker shock. There are more affordable experiences that will delight any sushi lover.

Find out more: Why is Omakase So Expensive?

Let’s start with the capital. Here are the best of the best omakase sushi options in Tokyo, curated by the byFood team!

At Sushi Hajime in Shibuya, it’s love at first bite with Chef Takahoshi Hiroshi. His Edomae-style sushi combines impeccably fresh neta (toppings), sourced directly from Toyosu Market, with exquisite shari (nigiri sushi rice) crafted from Aizu Koshihikari rice.

Cooked in a traditional hagama pot and seasoned with a house blend of red vinegar, the rice’s sweetness and stickiness elevate every piece. 

Chef Takahoshi’s signature abalone in liver sauce, stewed to tender perfection, captures the heart and palate alike. Whether savoring the flavors or chatting with the chef, diners quickly fall for Japan’s culinary and cultural magic at this omakase experience.

In a culinary discipline where wasabi, salt and soy sauce are the three main acceptable seasonings, Michelin-starred Udatsu Sushi begs to differ. 

Think sushi rolls entwined with fresh fish and delicate herbs, garnished with flowers that bloom from the center — less a dish, more an edible installation. This is the magic of Chef Udatsu Hisashi, whose transformative visit to Kajiya Farm in Hiroshima inspired him to weave herbs into his otherwise orthodox omakase.

His attention to detail extends far beyond these original creations. Chef Udatsu selects Kinuhikari rice from Tokyo, seasoned with a special vinegar from Kyoto’s renowned Io Jozo brewery.

Each sushi morsel is then dipped in the restaurant’s signature soy sauce blend, incorporating aged mirin, sake and three distinct soy sauces sourced from Tokyo’s Kondo, Wakayama’s Horikawa Nomura and Itoshima’s Mitsuru breweries. 

Ginza Saisho, a hidden gem in the heart of Ginza, offers an intimate omakase experience curated by Chef Saisho, a seasoned expert with over 20 years of sushi mastery. Home to the famous "Sea Urchin Festival," this exclusive event at the restaurant offers uni delicacies, including the trademarked "uniku."

With market-fresh sushi, Akita-selected sake, and a welcoming atmosphere, even international guests feel at home. Chef Saisho’s skill and warmth make each visit an unforgettable culinary journey.

If you love sushi, you’ve probably heard of Ginza Kyubey — the legendary institution that has trained and disciplined some of Japan’s finest sushi masters. So what happens when one of Kyubey’s brightest proteges debuts his own venue? You get something brilliant like Sushi Ryusuke.

At his intimate seven-seat counter in Ginza, Chef Yamane Ryusuke crafts an omakase that elevates the Edomae sushi tradition while paying homage to the restaurant that trained him. He uses pristine fish from Toyosu Market against loosely packed, red vinegar-seasoned rice: plump maguro (tuna), sea urchin and sauce-brushed conger eel. 

This is all refreshed with sparks of originality, like the head-turning crab cream croquette finished with a sprinkle of Hiroshima seaweed salt for a delicate umami lift. Chef Ryusuke is forging his own path, and it’s only the beginning.

A trio of impeccable nigiri, fantastic sake offerings and a convivial atmosphere — what more could the gourmet crowd ask for?

Less than a minute from Akasaka Station, Sushi Koshikawa has cemented itself as a key player in Tokyo’s sushi scene, thanks to its luxurious rendition fo Edomae sushi. The restaurant captivates diners from behind its L-shaped hinoki cypress counter, where the chef commands the guests with the same agility and precision as he handles the fish.

Speaking of which, the fish is carefully selected each morning from Toyosu Market and aged in true Edomae fashion to enhance its natural umami. The sushi rice is seasoned with red vinegar, and each piece is finished with a delicate brush of nikiri soy sauce—a balanced blend of sake, soy sauce and mirin. 

Nestled inside The Kitano Hotel Tokyo, Sushi Oumi offers a warm and intimate Edomae sushi experience led by Chef Oumi Einosuke, fondly called "Sanpei-san" by regulars. 

Guests are treated to a seasonal omakase featuring Edomae-style sushi like signature conger eel and sushi made with three-year-aged red vinegar. Each guest will enjoy 10 pieces of sushi.

Beyond exquisite flavors, the lively banter and welcoming atmosphere make this one of the best omakase sushi restaurants in the city.

A century-old story unfolds between each bite at Sushi Masa. Occupying a historic landmark dating back to 1861, has been serving Edomae sushi in Kudanshita — Tokyo’s former geisha district — for five generations.

The restaurant began as a traveling food stall that moved between locations before settling in Kudanshita. Inside, history lingers: a storage bin from 1861 remains in use, and paintings by Takeuchi Seiho, a prolific artist and frequent patron, hang on the walls.

Sushi Masa is now helmed by Tobari Masahiro, who learned most cooking techniques from his grandmother, from the precise boiling of anago to the delicate rolling of tamagoyaki. Sushi rice, seasoned with red vinegar, forms the base for fresh, seasonal toppings such as southern bluefin tuna and conger eel.

Sushi Toiro’s stellar 22-item omakase is defined by three words: technique over tricks.

Tucked away in a charming residential corner of Kichijoji, this omakase venue is helmed by a chef whose career spans decades—six years at a sushi restaurant, 20 years at a sushi-kappo venue, and four years dedicated to creative sushi concepts. The result? A masterful distillation of experience into an encyclopedic course of pure, unadulterated sushi.

On any given day, the lineup might feature horse mackerel nigiri, meringue-soft tuna head, meltingly plush saba mackerel and sweet squid. Time-honored classics such as glossy chutoro tuna and plump, sweet shrimp are served with minimal embellishment.

The head chef hand-selects most neta (fish toppings) from Toyosu Market, while the side dishes hold their own alongside the main sushi act. 

In a full-circle moment, sushi master Hoshi chose to close his culinary chapter by opening Sushi Aoi in his hometown of Asagaya.

Having honed his skills in Sushi Tenkawa in Ebisu and dedicated part of his career to Japanese cuisine at the Hyatt Regency Tokyo, Hoshi brings an intense, personal focus to every aspect of his new venture. He’s a stickler for superb ingredients, ensuring that every neta (fish topping) is of the highest quality — think pristine Hokkaido hairy crab, Boso abalone and blackfin tuna.

His omakase is treated with Edomae-style techniques of simmering, aging and vinegaring. In a slight bid for showmanship, Hoshi always places his knife flat against the fish, ensuring precision and care with each cut. This may be Hoshi’s final chapter, but rest assured, he’s far from done.

When news broke that the fish market was relocating from Tsukiji to Toyosu, many restaurants in the outer market packed up and followed suit.

Not Tsukiji Kagura Sushi.

A steadfast pillar of Edomae sushi, this long-standing establishment has been serving Tokyo since it was still called Edo. One of its signature moves is aburi (seared) sushi. Pristine cuts like red seabream, blackthroat seaperch and medium-fatty tuna are delicately kissed by an open flame.

These neta (sushi toppings) are then pressed atop Yamagata-grown Hitomebore rice. No soy sauce needed; each nigiri is finished with Bolivian rock salt and a hint of lemon to heighten its unadulterated taste. 

A sophisticated Edomae sushi restaurant, Shigeno Sushi in Nihombashi first built its reputation as a fishmonger for the Imperial Household Agency before stepping into the spotlight as a sushi venue under the stewardship of third-generation owner Ichiro Sakuma.

Chef Sakuma is a steadfast guardian of tradition, dedicated to preserving the sophistication of Edomae sushi omakase. He remains faithful to time-honored techniques, from seasoning the shari (sushi rice) with red vinegar to aging and curing select fish for optimal flavor. His hospitality extends equally to regular patrons and first-time visitors.

Diners can choose between table seating or the cypress counter, where Chef Sakuma wields their razor-sharp knives with confidence, slicing through ruby-red tuna, conger eel, and squid. A word of advice: take a seat at the counter for a front-row view of the craft in action.

Complete your tour of traditional culture with the best omakase sushi in Kyoto.

Tucked away in Kyoto’s historic Gion district, Gion Matsudaya blends Edo-style sushi with Chef Matsuda Kazunori’s creative flair. Drawing on years of experience in Tokyo and abroad, Chef Matsuda crafts an ever-changing omakase menu, featuring market-fresh ingredients prepared with traditional techniques. 

Signature highlights include marinated tuna nigiri with mustard and perfectly cooked eel. Awarded a Michelin Star in 2021, Gion Matsudaya pairs exquisite sushi with warm hospitality, offering a delightful fusion of tradition and innovation.

Another option nestled into Kyoto's Gion district, OBENKEI Kyoto Gion brings the essence of Sado Island to the heart of Japan’s cultural capital. This Niigata-born gem offers expertly crafted sushi using fresh Sado seafood and Koshihikari rice paired with Kyoto’s seasonal produce. 

Located in a traditional machiya near Shirakawa River, the serene space suits both celebrations and casual meals. Best of all, OBENKEI is budget-friendly, with lunch options under ¥5,000 and dinner coming in at ¥15,000 and under, offering omakase and a la carte options for an accessible yet refined dining experience.

Health is wealth — probably what this 20-year-old sushi venue in Kyoto said as it was designing the omakase course of carefully calibrated nigiri that balances health and flavor.

While sushi is inherently nutritious, owner-chef and certified dietician Murata Tsutomu refines it further. He sources only wild-caught fish and organic vegetables from Kyoto City Central Wholesale Market, uses pure seawater salt free of chemical additives, and selects pesticide-free soybeans for his miso from Gifu Prefecture. 

The menu seamlessly weaves together kyo-ryori (Kyoto-style cuisine) and sushi, a testament to Murata’s 45 years of expertise. Expect delicate horse mackerel, tender boiled conger eel, and even a surprising yet harmonious mugwort pasta. Vegetarian, vegan, and most dietary preferences are thoughtfully accommodated. 

What happens when Kyoto’s elegance meets Tokyo’s Edomae traditions? The result is Sushi Tamahime, an 11th-floor sushi haven delivering one of the city's most flawless omakase experiences.

While its foundations lie in Edomae technique — a Tokyo-born discipline of sushi — the restaurant still highlights seafood from Hokuriku region. Signature selections include nodoguro (blackthroat seaperch), sea snail and sweet white shrimp, but the star is its simmered eel, gently cooked and finished with fragrant Japanese sansho pepper.

Another standout is the Akashi sea bream, paired with a house-made soy sauce infused with dashi from its own bones.

For international guests, an English menu is available.

Sushi Iwa, a Kyoto staple since 1960, rose to fame when Steve Jobs declared its kamatoro sushi “the best sushi I’ve ever eaten.” The prized kamatoro — fatty tuna from the collar and jaw — remains the restaurant’s standout dish, alongside a seasonal omakase menu. 

Founded by Onishi Iwao, Sushi Iwa revolutionized Kyoto’s sushi scene with its counter-seating style and seasonal approach. Today, certified sommelier and owner Onishi Toshiya continues the legacy, curating over 50 Japanese sake brands and welcoming guests with prefectural specialties and, in the words of Jobs, “all good things.”

Your trip to Japan is not complete without trying the best omakase sushi in Osaka, known as the “food capital” of Japan. 

Hozenji Sushidokoro Nakatani in Osaka’s Hozenji Yokocho redefines omakase by taking personalization to the next level. Chef-owner Nakatani Hiroyuki, with over a decade of experience in Tokyo and Osaka, handpicks fresh seafood daily from trusted vendors for his Edo-style sushi. 

Guests are welcomed with attentive service, as Nakatani customizes the meal to preferences. With just eight seats and a curated sake selection, this Michelin-starred gem offers an approachable yet refined sushi experience.

Inspired by his Kochi roots and his mother’s cooking, Chef Taiga Kanekuni brings a world of experience to Sushi Taiga, which opened in 2024 in Osaka’s upscale Kitashinchi district. 

The sleek yet traditional space features a 200-year-old hinoki counter, where Chef Taiga serves omakase sushi crafted from the freshest fish and rice seasoned with red and white vinegar. 

Combining global sophistication with a heartfelt nod to Japanese culinary tradition, this is one omakase sushi spot you don’t want to miss.

Located just five minutes from Kitashinchi Station, Sushi Akagi blends traditional Edomae sushi with subtle Italian influences under Chef Akagi Nobuyuki’s masterful touch. Opened in 2022, this stylish, welcoming restaurant offers day-fresh nigiri complemented by sushi rice seasoned with aged red vinegar. 

Signature dishes, like monkfish liver with narazuke pickles, showcase Chef Akagi’s Italian culinary background. With a relaxed atmosphere that warmly welcomes all guests, including families, Sushi Akagi’s counter is a must-visit in Osaka’s gourmet scene.

A gold standard in Osaka sushi, Sushi Haku, a Michelin-featured gem in Osaka, elevates sushi to an art form, crafting hyper-seasonal nigiri that reflects Japan’s four seasons. 

The restaurant’s name in kanji, meaning “white,” mirrors its understated elegance, from the ivory noren curtain at the entrance to the eight-seat blond timber counter. Diners are treated to attentive, hotel-level service, with ingredients showcased in a wooden box before preparation. 

Spring cherry blossoms, summer sea bream, autumn chestnuts and winter crab define the menu, with seasonal motifs and ingredients giving you a reason to visit throughout the year. Post-meal, guests can savor sake or fine wines at the upstairs bar.

Find out more: Best Affordable Omakase Sushi in Osaka 

It may come as a surprise, but omakase is not limited to sushi. Omakase as an experience can effectively be applied to any type of cuisine. Including Japanese-Italian fare, yakitori grilled chicken skewers, and one of our personal favorites: coffee.

If you’re leaving the details of the meal up to the chef, it counts as “omakase!”

Can drinking coffee be an omakase experience? In Japan, absolutely. Just like other restaurants, coffee omakase gives the barista free range to craft you a unique drink tailored to your preferences and what’s on hand behind the espresso bar. 

Find out more: The Ultimate Guide to Coffee in Japan

Wherever you find yourself in Japan, make the most of your trip by joining a one-of-a-kind omakase sushi experience. It will leave you with a delicious memory to last a lifetime.

Looking for more sushi experiences? Try the best sushi restaurants in Tokyo for lunch, affordable omakase sushi, or learn where your sushi comes from at one of the famous fish markets, like Toyosu fish market. Want to impress your friends? Learn how to make sushi in a cooking class in Japan!

Editor's note: This article was first written by Brianna Fox-Priest. It was updated by the byFood team in 2025.