Shinjuku’s Sushi Selection: 6 Best Sushi Restaurants in Shinjuku

It’s common knowledge that the best sushi restaurants in Tokyo are concentrated primarily in two major areas: Ginza and the Akasaka or Roppongi area. (Unsurprisingly, these areas are also where both branches of Sukiyabashi Jiro of Jiro Dreams of Sushi fame are located.)

Within the past decade, Shibuya has also seen its fair share of critically acclaimed and popular sushi restaurants, from high-end omakase restaurants like Sushi Hajime and Ajuta to casual but Michelin-awarded establishments like Sushi Kourin.

So the nearby ward of Shinjuku isn’t typically known for being one that’s home to a particularly large number of sushi restaurants, but to overlook the excellent sushi that’s there is absolutely criminal.

In fact, because it lacks this reputation for excellent sushi, this somewhat counterintuitively makes it all the better — a sushi restaurant in Shinjuku might have the freshness and quality of ingredients as an equivalent in Ginza or Akasaka, but it likely won’t command the same sky-high prices that a restaurant in those areas might. 

So where are some of the places in Shinjuku that you can’t afford to miss?

This list starts strong with Sushi Takahiro, one of the most recent additions to the Shinjuku sushi scene — but its quality is unquestionable. Despite having only opened in January 2024 just west of Seibu-Shinjuku Station, chef Ikuta Takahiro has amassed a hefty number of devoted followers, having been with him since his days as an apprentice chef in Isetan Shinjuku’s Sushi Rosan.

As of the time of writing, Sushi Takahiro has a perfect 5.0 on Google Maps with 47 reviews. Why? A number of factors, not least of which is his commitment to excellent ingredients. Sushi is equal parts neta (toppings) and shari (rice), and Chef Ikuta’s shari is said to be unmatched, using Haenuki rice from Yamagata Prefecture. 

Not that his neta is lacking; over a decade of connections with suppliers in Toyosu Market gives him access to the freshest fish. Meanwhile, his wasabi is straight from the Izu Peninsula’s Amagi region in Shizuoka Prefecture, one of Japan’s most famed production areas of the fiery green condiment.

Surprisingly for a sushi restaurant, Sushi Takahiro’s wine selection is also vast, including a selection of especially rare orange wines. Chef Ikuta is only too happy to give pairing recommendations for guests who may need them.

The kicker? Chef Ikuta is a wunderkind at just 31 years old, and already owns his own restaurant — something that most sushi chefs only do in their late 30s to 40s. He might be the record holder for the youngest sushi chef in Tokyo to go independent, though he hasn’t personally checked. 

The runaway success of Shibuya Sushi Lab has resulted in incredible demand for the seats at Chef Tahara Ryuichi’s counter. There was only one way to keep up: the opening of a new Sushi Lab. This latest venture of Chef Tahara’s is right beside Shinjuku Gyoen National Garden, and is appropriately titled Shinjuku Gyoenmae Sushi Lab.

What drives Sushi Lab’s incredible popularity? The reasons are manifold. Firstly, Chef Tahara Ryuichi is an expert in the Tsumoto aging technique. This special method of bloodletting — flushing the fish with water — lets the fish take on a deeper umami through aging without developing the dreaded bitterness of aged fish that has been improperly bled. 

Secondly, it’s shockingly affordable; Chef Tahara’s omakase sushi services start at under ¥5,000 for the cheapest menu, with even the most expensive option staying under ¥10,000. An equivalent omakase course at a different restaurant can be twice, if not three or four times as much. (Like something so much you want some more of it? In defiance of omakase tradition, Chef Tahara isn’t against guests ordering additional nigiri either.)

And finally, location, location, location; located near the Miyamasuzaka Exit of JR Shibuya Station, Shibuya Sushi Lab is easy to find and easy to reach. Likewise, its younger sibling is equally easily accessible, at just a stone’s throw from Shinjuku-gyoemmae Station — popular among guests who want to sit down to an omakase sushi meal after a tour of the Garden.

In spite of having just recently opened in October 2024, Shinjuku Gyoenmae Sushi Lab is already finding its calendar filling fast. If your curiosity’s been piqued about Chef Tahara’s famously affordable, famously delicious omakase courses, there are only two words of advice: move quick.

Also located near Shinjuku Gyoenmae National Garden, Sushi Mitsuyoshi is especially popular for special occasions; many plan for a day out exploring the grounds of the Gardens, then head to Mitsuyoshi for dinner. 

It’s every inch a high-end omakase sushi restaurant; renovated in 2022, its tasteful black interior masterfully blends modern design with traditional Japanese. The private room is in particularly high demand, further enhancing the sense of luxury.

Just as important is its vast selection of drinks, from which the chef is only too happy to suggest pairings. Regulars come back again and again for both the rotating menu of sake, as well as its whisky, the domestic roster of which includes Black Nikka, Hakushu and Yamazaki, all of which are becoming increasingly difficult to procure for reasonable prices overseas. 

Dom Perignon champagne is another popular order, given Mitsuyoshi’s popularity as a restaurant for special occasions. But here’s a tip from us: ask for the secret sake menu, which gives those in the know access to a selection from the chef’s personal collection, and includes some of the rarest sake in the country.

For over 30 years, Sushi Ishikawa has been a mainstay of the Shinjuku sushi scene, and it looks to continue to be so for many years to come.

Located across from Odakyu HALC, in the Shinjuku L Tower, it’s just a short walk from the greater commuter hub of Shinjuku Station. Walking in is like setting foot in a different realm; in contrast to the glass and steel of its home building, the restaurant’s interior is all traditional Japanese, with the sound of trickling water and occasional hollow thump of the shishi-odoshi water feature adding to the ambiance. 

Sushi Ishikawa’s initial popularity was boosted by its affordable lunch courses — making it an ideal venue for office workers looking to treat themselves to a lavish lunch or lunchtime meetings — but it has since caught the attention of Tokyoites looking for omakase sushi options in the area. 

This is Edomae sushi in its purest form; head chef Yamaga Mitsuhiro strictly adheres to traditional Edomae craftsmanship, with his signature dish being the anago conger eel. 

Following this, you won’t find salmon in Chef Yamaga’s nigiri — its integration into the sushi world was, after all, the result of a highly successful Norwegian campaign. It’s this commitment to tradition that many Edomae sushi purists enjoy, however, and those looking for the most traditional surviving Edomae-style sushi will no doubt find it at Sushi Ishikawa.

All-you-can-eat restaurants often get a bad rap; to most people, the word conjures images of subpar food sitting in the open for hours. 

But the Sushi Academy series of restaurants couldn’t be further from this. While they may be all-you-can-eat, all sushi at Sushi Academy Shinjuku Nishiguchi is made to order by the chefs behind the counter. 

The best part? The balance of quality, quantity and affordability. Sushi Academy’s extensive menu offers 65 items — including premium nigiri like sea urchin and chutoro medium-fatty tuna — and as many of each of them as you can eat within a two-hour time frame. 

It’s also astoundingly affordable for the quality you get; lunch courses start at ¥3,000 on weekdays and dinner courses at ¥4,000, with both being only slightly more expensive on weekends and public holidays.

Family-friendly pricing further broadens the appeal; children between 7-12 dine at just ¥3,000 regardless of time, and children under six at just half that.

There’s a certain mythic quality about sushi restaurants: the best ones have to be hole-in-the-wall establishments that are only known through word of mouth, run by a wizened old chef who has forsaken all other worldly pursuits to perfect their sushi craft.

So some might be surprised to find Sushi Tokyo Ten so high up on this list, given that it’s in one of the malls in Shinjuku that sees the most foot traffic — NeWoMan, a popular shopping destination directly beside the South Concourse of JR Shinjuku Station.

While a major part of its popularity comes from its location, Sushi Tokyo Ten does the impossible: putting an omakase sushi experience in a mall at no cost to quality or service. It’s not quite as intimate as a high-end Ginza experience, where a single chef serves just six or seven guests at a counter; in contrast, Sushi Tokyo Ten’s is long and seats almost 20, with three chefs behind the counter serving guests simultaneously. 

Interestingly, this comparatively bustling atmosphere appeals to some sushi enthusiasts. Omakase sushi can be intimidating, with its sometimes stiflingly formal and quiet atmosphere; Sushi Tokyo Ten makes it a point to make the experience welcoming for everyone, including guests from overseas.

Sushi Tokyo Ten actually has three other outlets besides the Shinjuku NeWoMan branch, in Shibuya, Roppongi and Yokohama. Needless to say, the Shinjuku one continues to be the most popular. 

It’s easy to find and even easier to get to, and by virtue of being in an area with a high concentration of overseas visitors, English-speaking staff are never in short supply. It’s many visitors’ first step into the world of omakase sushi — and often the start of a long journey.

For more sensational sushi in Tokyo, browse the best sushi spots in Shibuya, the best omakase sushi in Tokyo and even the best sushi-making cooking classes.

For higher-end establishments or course menu options with sake pairings, it’s not uncommon for prices to be between ¥30,000 to ¥40,000, with some veteran establishments charging even higher.

Newer chefs or restaurants in less expensive areas often charge less, with their prices hovering around the ¥15,000 to ¥20,000 range, though some outliers can be found for much less expensive. 

There are many things to look out for, but here are a few things. First, it’s freshness and quality; if the fish is aged in traditional Edomae style, then the depth of umami and texture brought on by aging. 

Nigiri is equal parts rice and topping, and the rice is something else to pay attention to: whether it holds its shape well (or if it’s too firm), whether the temperature is just right, whether the vinegar is too strong, or whether each grain of rice can be felt. There’s lots to pay attention to — and the more you realize, the more you discover. 

Every chef has their own signature dish. More traditional chefs lean more towards keeping the traditions of the Edomae style of sushi-making, while others have chosen to be more experimental with their crafting techniques.

Nonetheless, regardless of their specialization, every chef worth their salt should have some knowledge of traditional Edomae preparation. Examples include maguro-zuke (marinated tuna), vinegared kohada (gizzard shad) and anago (conger eel) — these are recommended orders if you’re at a more traditional Edomae-adherent establishment, or just want to see how good a chef is at their fundamentals.