29 Best Sushi Restaurants in Tokyo: Where to Eat Sushi?

It’s hard not to associate Japan with sushi, perhaps one of Japan's most famous cultural exports; worldwide, people crave a glorious slice of seafood atop vinegared rice, lightly brushed with soy sauce and a hint of wasabi. Though it perfectly fits in the palm of your hand, this bite-sized giant of cuisine is packed with flavors and seasonal ingredients that swim across your taste buds with each mouthful. 

If that's already got you salivating for your next fix of Tokyo sushi, let's get into it... Here are our recommendations for the best sushi in Tokyo.

Omakase translates to "I'll leave it up to you," so omakase sushi means "sushi that I'll leave up to you." The "you" in this situation is, of course, the expert sushi chef who will be selecting sushi ingredients by freshness, seasonality and even your preferences. 

Find out more: What Is Omakase? Tips for Enjoying Japan’s High-End Sushi Experience

In a city where more and more sushi masters are starting their own restaurants, it becomes increasingly difficult to set oneself apart from the rest. Many chefs have poured their entire heart and soul into training for decades. Many of them have connections with some of the best suppliers in the country. Omakase sushi is becoming an increasingly crowded battleground.

So how does Sushiroku Roppongi — also called Sushi6 — differentiate itself? Several ways. Not only is it privy to premium seasonal ingredients and good supplier relationships, but its menu was also decided by a chef who trained at the three-Michelin-starred Joel Robuchon Restaurant. 

Its fish is also prepared in the Tsumoto style, which lets the fish stay fresh for longer without acquiring the dreaded bitter taste of improper bloodletting — letting chefs have free rein over how to apply their Edomae-style aging technique.

Also, robots. Interestingly for an omakase sushi restaurant, Sushiroku’s counter seats and table seats are in equal demand. Those at the counter obviously have first-row access to the chefs working their magic, but those at table seating have the opportunity to be served by robots. 

The young but already remarkable Ogouchi Toshiki, known by his friends and longtime regulars as "Gocchi," boasts an impressive resume. His journey started when he was just 20, honing his skills at the Michelin-starred Sushi Yuu before venturing into various other cuisines. He launched his own restaurant in October 2024, manning his own 10-seat counter in Shibuya.

Chef Ogouchi is notable for giving equal attention to both the shari (sushi rice) and neta (topping), making his rice from Koshihikari grains sourced from Fukushima in a traditional Hagama pot. 

He’s so meticulous that he adjusts the water-to-rice ratio based on the temperature and humidity, ensuring the rice remains a perfectly plump complement to the fish. He then dresses it with a unique blend of red vinegars, crafted from domestic sake lees aged for over a decade.

But Chef Ogouchi isn’t just a master of the craft in that regard. The omakase experience is very much about interacting with the chef, and Gocchi’s engaging personality instantly breaks down any notions of formality, making guests feel instantly at home. 

Perhaps appropriately, he finishes every service by serving a hearty bowl of ramen. Strange? Somewhat. But it’s also very soothing.

"When it comes to sushi, freshness is the most important thing." So says Chef Takumi Marui, the head chef at Sushiki in Shibuya’s bustling Dogenzaka Street.

That’s why throughout his extensive career, Chef Marui has remained steadfast in one core principle: never cut corners, especially with ingredients. In the world of sushi, he explains, relationships with fishermen and wholesalers are paramount. 

That’s why every morning, Chef Marui and his staff make a trip to Toyosu Market, drawing on their long-standing connections with top suppliers to ensure they receive the freshest catches of the day.

Once procured, the fish are handled with exceptional care. Sushiki’s cold storage environments have meticulously controlled temperature and humidity to preserve the fish’s quality. 

From there, Chef Marui and his team prepare the sushi with techniques that emphasize Japan’s seasonal flavors, but also put creative spins on their nigiri like incorporating Western vegetables into traditional Edomae sushi.

At Ajuta, located just northwest of the famous Shibuya Scramble Crossing, Chef Hiroki Ajuta prepares his shari using Hatsushimo rice — a rare variety cultivated exclusively in Gifu Prefecture, so rare it's often called one of the nation’s few “phantom rice” cultivars.

Such a unique and precious ingredient deserves exceptional care. Chef Ajuta seasons the rice with a blend of four vinegars and two salts, sourced from around the globe, before delicately layering it with premium ingredients from Toyosu Market.

Conger eel (anago) is a cornerstone of the Edomae sushi tradition, and what many sushi enthusiasts consider one of the ways in which a chef’s skill can be truly measured. So it’s not something to be taken lightly when Chef Ajuta’s anago nigiri is said to be one of the best in Tokyo. Rather than the typical sweet sauce reduction, he simply seasons it with salt to highlight the eel’s natural flavor.

Born from a classic Japanese tale of love, Ginza Shibahama retains and shares this love with the people of Ginza — both the love between a power couple in the culinary scene and a love for Japan's finest ingredients.

Chef Nakashita Yoshio, trained at the renowned Hyotei in Kyoto, and his wife Tomomi, a sake sommelier, opened Ginza Shibahama in 2022. This restaurant uniquely blends blends sushi and kappo cuisine together, giving Nakashita’s plenty of room to flex his Michelin-star training with vibrant, eye-catching dishes.

No dish is complete until it's paired with one of Tomomi’s expert sake pairings, rounding out the dining experience with an example of Japan's next-level hospitality.

Opt for the "Kaze" (wind) course menus if you're in the mood for elevated sushi or go for one of their "Bi" (beauty) course menus if you're intrigued by the many small dishes and soups of kappo cuisine.

Ginza Kyubey is famed not just for its sushi but for shaping the careers of some of Tokyo’s most renowned sushi masters. Among them is Chef Ryusuke Yamane, who, after years of training, has stepped out on his own with Sushi Ryusuke — an intimate seven-seat counter in Ginza.

Rooted in Edomae tradition, Ryusuke personally selects his fish each morning at Toyosu Market and seasons his rice exclusively with red vinegar, crafting classic nigiri like maguro, sea urchin and conger eel. 

Yet, his creativity shines through in unexpected touches — hirame sashimi finished with truffle or his signature crab cream croquette, lightly dusted with Hiroshima seaweed salt.

These days, the omakase at Sushi Ryusuke is in high demand among guests eager to experience the mastery of Chef Yamane, drawn by his growing reputation and the legacy of the restaurant that shaped him.

Like Sushi Tomi above, Sushi Tenkawa is another one of Ebisu’s famed sushi superstars — a little bit further from JR Ebisu Station, but by no means a long walk (it’s also walkable from Hiro-o Station).

Interestingly for a sushi restaurant, Sushi Tenkawa doesn’t just source seasonal fish from Japan’s far-flung corners, but also places a lot of emphasis on its use of seasonal vegetables in its menus. 

The famed Kaga vegetables from Ishikawa’s Noto Peninsula make regular appearances, as well as Kyoto vegetables (nourished with the region’s famously pure spring water) in the summer, to regulars’ great delight.

The rice is also of particular note: it’s grown, harvested, then sun-dried entirely in Fukui Prefecture’s Sabae locality. Fertilized with mineral-rich seaweed from the Sea of Japan, it’s said to bring out the umami of the fish, and has a miraculous texture that lets it stay together just long enough to crumble apart nicely in the mouth. 

One of Kagurazaka’s most vaunted sushi restaurants within and outside Japan, Kagurazaka Sushi Kookoroo is directed by the established sushi master Tsutomo Ooba, who is more focused on his guests than his well-watered reputation any day.

In fact, his morning starts with a personal visit to Toyosu Fish Market to make sure only the freshest fish is presented to his guests. As with the name — “kokoro” means “heart” — Chef Ooba pours his into every aspect of his omakase. Every dish is served on gorgeous Karatsu-yaki ware, considered one of the most emblematic of the Japanese wabi-sabi aesthetic.

The counter, made from a single piece of Hinoki cypress, seats only eight at a time. His lighthearted banter and trademark hospitality keep guests coming back just as much as the freshness of his sushi.

One of Tokyo’s most popular sushi restaurants, Nishiazabu Sushi Shin is arguably one of the best examples of Edomae-style sushi in the city. One of the first restaurants to ever receive a star in the Michelin Guide Tokyo, the menu changes constantly, meaning that you could visit the restaurant multiple times in a month and still, in theory, not have the same menu. 

There are some touches to Chef Suzuki Shintaro’s sushi that really set it apart from really traditional Edomae sushi, however. Depending on the type of fish being served, he dresses it with one of two soy sauces, flavored either with plum or onion. 

His popular sea urchin gunkan (battleship sushi) is topped with at least two different types of sea urchin, sometimes even hailing from different areas in Japan, allowing Chef Suzuki to dazzle guests with the flavors of, say, Aomori and Hokkaido in a single bite.

As the name suggests, Nishiazabu Sushi Shin is right at home in a cluster of Tokyo’s best sushi restaurants. Even so, though, it can still claim to be one of the very few to hold that coveted Michelin star. This contributes, no doubt, to its immense popularity with both overseas guests and Tokyoites alike. 

Sushi Yon calls itself “a place you have to visit before you die,” as well as a sushi restaurant with “the best private room in all of Minato Ward.” 

An omakase sushi service in Sushi Yon is truly next-level: the counter offers spectacular views of the Tokyo skyline, but the private room really lives up to its epithet. Opulently yet tastefully decorated, the private room is all high-quality wood, plush velvet couches and an all-glass floor, and calls to mind something right out of a movie.

Of course, Sushi Yon isn’t all flash and no substance. While inventive, true Edomae technique can clearly be observed. The blend of red rice vinegar is proprietary to Sushi Yon alone, and creative touches are scattered throughout the extensive omakase menu. 

Signature dishes like the "mille-feuille" show this creativity best: unlike its sweet French counterpart, Sushi Yon’s version is instead a luxurious multi-layering of toro-taku (tuna and pickled radish), sea urchin, and rice. Another winning combination comes in the form of green onion, shiro-ebi (white shrimp) and uni sea urchin.

Here’s an interesting concept: sushi and wine. While the traditional complement to sushi is sake (or more accurately nihonshu), Sushi & Wine Omotesandoria is one of several restaurants spearheading a recent move towards pairing wine with sushi.

Appropriately, while the quality of the ingredients is unquestionable, sushi lovers don’t come here for conventional Edomae sushi. It’s Sushi & Wine Omotesandoria’s free-spirited approach to sushi that intrigues many and keeps regulars coming back to see what new inventions the chefs come up with. 

Consider their take on the hotate — scallop — nigiri, for example: instead of the usual soy sauce, at Omotesandoria it’s seasoned with olive oil and cracked black pepper, then overlaid with shrimp and pearls of salmon roe. 

Of course, Sushi & Wine Omotesandoria is very much a wine bar as well, and the selection of wines — selected by a professional sommelier — is second to none. 

French champagne? South African pinot? A Spanish vivo tinto? Or maybe even a chardonnay from Japan’s own Nagano? Whatever you’re hoping for, Sushi & Wine Omotesandoria has it, and the staff are also extremely knowledgeable about the selection. If you need a pairing recommendation, just ask away.

For Sushi Koshikawa to establish a foothold in the highly competitive sushi scene of Akasaka, it must have done something right. Swathed in earthy tones and warm lighting, the intimate space features an L-shaped, 8-seat Hinoki cypress counter, inviting guests to take their place before the head chef and his team.

Its regular clientele return time and again for impeccable sushi rooted in true Edomae tradition. Each morning, the head chef carefully selects the finest fish from Toyosu Market and ages them to bring out the best possible umami. Extensive research goes into sourcing fish from the best fisheries each season. Staying true to Edomae customs, the sushi rice is dressed with red vinegar, and each piece is lightly brushed with nikiri soy sauce—a delicate blend of sake, soy sauce and mirin.

Sushi Koshikawa is less than a minute’s walk from Akasaka Station, making it easily accessible from nearby hotels like The Capitol Hotel Tokyu. But its reputation is built on far more than just location.

Housed in a historic 1861-built home that survived World War II, Kudanshita Sushi Masa is helmed by fifth-generation owner Tobari Masahiro, who inherited much of the Edomae sushi craft from his grandmother — from the precise way to boil anago (conger eel) to the delicate technique of rolling tamagoyaki.

The restaurant began as a traveling food stall, moving through various locations before settling in Kudanshita. Tradition runs deep here — the rice storage bin from 1861 is still in use, and the walls are adorned with paintings of a squid and a frog by Takeuchi Seiho, a highly influential pre-war Japanese artist and frequent patron.

In keeping with Edomae tradition, the chefs season the sushi rice with red vinegar and top it with fresh, seasonal fish, such as southern bluefin tuna or conger eel, simmered in a time-honored marinade passed down through generations.

Meaning “fifty-six steps," Sushi Gotoroppo describes itself as a traditional Japanese wagashi sweet shop and premium omakase sushi restaurant rolled into one, at the top of an Ebisu building that it playfully calls a “mountain pass.”

And it certainly looks the part. Sushi Gotoroppo’s fifth-floor location isn’t just close to the sky; the whole restaurant is draped with lunar motifs, including stalks of pampas grass shining bright and golden against a jet-black interior, with its 10-seat U-shaped counter evoking images of the moon.

As is to be expected, the chef personally visits Toyosu Market every morning to select the day’s finest catch. From Japanese tiger prawn (kuruma-ebi) sourced in Kagawa to blackthroat seaperch from Ishikawa and amberjack from Kagoshima, only the best finds its way onto Gotoroppo’s menu.

Of course, the restaurant also bills itself as a sweet shop, and this comes in the form of an all-you-can-eat selection of traditional Japanese wagashi desserts to end off the meal. 

Just like the sushi, the wagashi menu changes daily, meaning that you might get yokan one day, the next dango, and the day after something like zunda (a sweet paste made of edamame).

You have to know traditions well in order to successfully break them, and Chef Kan Masahiro perhaps embodies this best. Getting his culinary start in Thai cuisine, he later started one of the most successful traditional Edomae sushi restaurants in Kanagawa.

After a customer gave him the idea to merge his Thai and Edomae sushi expertise by serving “ethnic sushi,” his restaurant exploded in popularity, such that he had to move to Toranomon Hills Station Tower in central Tokyo to accommodate the demand.

The sushi that made him so famous continues to be served today, merging traditional Edomae sushi technique and ingredients with such innovations as the addition of fish sauce and drizzles of lime juice. Fiery tom yum and zesty lemongrass are equally commonplace in one of Chef Kan’s eclectic menus. 

However, thanks to Chef Kan’s dedication to constantly innovating, no menu ever lasts long in Sushi Sugahisa — so if you want to get a taste of his unique sushi, there’s no time like the present.

When it comes to omakase sushi, atmosphere is just as important as the sushi-making technique and freshness of the ingredients. The right kind of space has to be cultivated to truly appreciate the mastery that goes into each nigiri. 

In this regard, Sushi Himitsu is one of the top contenders. Located in a back alley just outside Akasaka Station, its name — meaning “secret” — is extremely well deserved; walk past and you’ll miss it.

Inside, all is quiet. A single L-shaped counter is gently lit with warm lighting, adorned by a single bonsai plant. It’s behind this counter that Chef Hirayama Yasumitsu works his magic, drawing upon his extensive training in kaiseki multicourse cuisine to offer traditional kaiseki dishes alongside the usual sushi offerings.

Occasionally, if you’re lucky, you’ll get the chance to try some unorthodox sushi offerings, such as the truly outlandish Asian sheepshead wrasse, or kobudai, depending on what fish Chef Hirayama’s suppliers decide to send his way. But guests can rest assured that no matter what he gets, Chef Hirayama can make it taste divine. How? It’s a himitsu.

Head Chef Kamikura Takashi of Nishiazabu Kamikura selects only the finest ingredients: large Tsubuzoroi rice from Akita Prefecture, the freshest catches from Toyosu Fish Market, and the fattiest, most flavorful cuts of fish.

At his intimate counter in Nishiazabu, guests embark on a true tabe-kurabe (tasting comparison), savoring the nuanced textures and flavors of expertly aged seasonal white fish alongside a flight of premium tuna. The tasting experience features three cuts — akami (lean), chutoro (medium fatty), and otoro (fatty) — sourced directly from Toyosu’s top suppliers. 

Sometimes sushi restaurants have greatness bestowed on them, based on the reputation of their chef alone. This is most assuredly the case for Sushi Gami, which famously had a waitlist even before the restaurant even opened. 

This is thanks to the incredibly weighty reputation of Chef Sakagami Takashi, who has served as head sushi chef in such illustrious establishments as Kazahana in the Conrad Tokyo, sous chef of Roku Roku in the Grand Hyatt Tokyo and later to Kashigashira in the former Tsukiji Fish Market. 

Having built up a huge following of devotees in his various stints in these famed restaurants, Chef Sakagami found huge success when he finally opened his own restaurant, Sushi Gami. There, he puts his full expertise of more than 35 years as a sushi chef on display; his long history gives him access to the best supplies, including the extremely rare budou shrimp, or grape shrimp, named for the grape-like bunches of eggs they carry.

But the star of the show is his signature crab mille-feuille, which is made up of several stacked layers of steamed crab held together with kani-miso (a salty paste made from crab innards). Chef Sakagami himself likes to joke that it’s capable of sending whoever eats it to heaven, so you should get your affairs in order first.

You’ll have to go a little further outside the city center to find this sushi restaurant, which is set in the residential neighborhood of Setagaya, in the western ward of the same name. Take the charming streetcar-style Setagaya Line and take a short walk to find Sushi Uchida. 

Sushi Uchida is notable for not starting its guests off with an appetizer — instead, owner-chef Uchida Shota gives guests nigiri sushi right off the bat. You come for sushi, you get sushi, is his belief, honed over several years of watching his father and grandfather in their sushi restaurant, and training in Ginza. 

His signatures include tuna, gizzard shad (kohada) and squid, all freshly purchased from Toyosu Fish Market, but what critics really rave about is the rice: a blend of several different types from Miyagi Prefecture dressed with red vinegar, the number of different grains in each bite contributes to the shari’s supremely interesting mouthfeel.

Led by the warm yet laser-focused Chef Kakuno, the eponymous Sushi Kakuno is a cherished destination that embraces the traditional spirit of sushi. Most importantly, it’s here that Kakuno’s culinary philosophy truly shines: he envisions his restaurant as a place where guests leave with smiles on their faces, having savored more than just a meal.

A Hokkaido native, Chef Kakuno spent 13 years perfecting his sushi craft at the renowned Ryu-sushi in Fuchu before opening his own restaurant in Roppongi. He places a strong emphasis on selecting only the finest ingredients. Shari, or sushi rice, is carefully prepared using two varieties of rice, cooked in a hagama pot and simmered in natural spring waters from beneath the active Sakurajima volcanic belt. The sushi is complemented by the highest-quality seaweed from the Ariake Sea and, of course, the freshest seasonal fish from Japan’s surrounding seas. 

The interior is grounded in warm wood, with the central feature being the continuous flow of water by the counter. This serves not only as an elegant decorative element but also as a functional space where guests can cleanse their fingers. After all, sushi is traditionally meant to be enjoyed with the hands.

Tucked behind thick-cut wooden door in tranquil Nakameguro, the Michelin-starred Udatsu Sushi could almost be mistaken for a contemporary art gallery, with its pared-back concrete walls and minimalistic Yoshino cypress counter. And in many ways, it’s treated as such — Michelin-starred chef Udatsu Hisashi certainly believes that “sushi is a work of art created by the chef.”

There’s an unspoken rule in sushi that Chef Udatsu breaks: avoid bold, overpowering flavors and steer clear of herbs. Yet, at Udatsu Sushi, it’s precisely the use of herbs that sets it apart.

Chef Udatsu once dismissed herbs as too fragrant, too floral — until a visit to Kajiya Farm in Hiroshima changed everything. Specializing in pesticide-free herbs, the farm introduced him to fish prepared with delicate, aromatic greens. That single dish sparked a revelation.

Today, his signature herb maki redefines tradition: a sushi roll featuring fish, fresh herbs, and often an edible flower at its center. His omakase course is a masterclass in balance, using Kinuhikari rice from Tokyo, seasoned with Kyoto’s renowned Io Jozo vinegar and wrapped in Asakusa nori. A work of art, indeed.

The resume of Sushi Kunimitsu’s head chef reads like a who's who of the world's best sushi restaurants: Tambi Shimomura in Motomachi, Sushiya no Matsukan in Azabujuban, the former Open Fish in Shibuya, and several top sushi establishments in America and even Germany.

Despite this global resume, his omakase degustation, set in a petite 7-seat counter, is supremely local. His fish is delivered fresh from Toyosu Market every morning, sourced from Japan’s finest fisheries. The rice is carefully selected by a certified Rice Meister from the Japan Rice Retail Association, who curates the perfect blend of grains for ideal firmness and texture. It’s then seasoned with rice vinegar from a 300-year-old shop in Obama, Fukui.

For him, the focus is clear: to honor the dedication of the producers who supply him and highlight the unique charms of Japanese cuisine.

The view from this restaurant is already worth the price of admission. Located on the 46th floor of the Caretta Shiodome, towering 200 meters above the glittering Minato Ward skyline, Sushi Misuji offers possibly the finest backdrop to a guest’s omakase sushi experience in the entire world. On a clear day and with the right seats, it’s said that the snow-capped peak of Mount Fuji can be seen.

That doesn’t mean that the sushi can afford to be any slouch — Minato is, after all, the richest ward in all of Tokyo, meaning that there is also no shortage of elite sushi chefs vying for their slice of territory. Misuji is literally above all that though; its sky-high location aside, the restaurant has historically been responsible for producing some of the most renowned sushi chefs in Tokyo history, including the head chef of Ginza Kyubey and Ginza Sushiko Honten. 

But Misuji is just as much about innovation as it is about upholding tradition. As such, guests will be privy to such interesting combinations as the pairing of white-fleshed fish with white wine or a glass of bubbly champagne, while also finding their shari traditionally treated with red vinegar. Its chefs effortlessly bring together the best of both — and you should find out why. 

Azabu Juban is known for its vibrant nightlife, with several high-end cocktail bars, nightclubs and other establishments open till late to keep the party going, but for those looking for a quiet, late-night omakase sushi experience, Sushi Umiji is the go-to place. 

Opening at noon and shuttering briefly for an afternoon break before reopening at 5:30 pm, Sushi Umiji then stays open until 4:30 in the morning, making it the perfect place to satisfy late-night omakase sushi cravings. 

Also unlike most other omakase sushi restaurants in Azabu Juban, many of which are highly traditional, Sushi Umiji delights in experimentation. Of course, due to the owner’s heritage — his father ran the Michelin-starred sushi restaurant Yamaji in nearby Ginza — traditionalists will find many Edomae favorites like conger eel and swordfish as part of the menu. But just as commonly featured are unorthodox ingredients like foie gras, truffle and even wagyu beef; each one just as delightful as the last.

Don’t be afraid to ask what’s in each nigiri, or to add on to your existing omakase menu. The chef is only too happy to take additional orders — and an English menu means that you’ll know exactly what you’re in for. 

Located just a few steps away from the famous Tsukiji Market, Sushi Dai is famous for its breakfast sushi as it opens as early as 6 am. Cancel all your morning meetings if you find yourself craving a sushi breakfast in Tokyo, because it’s going to take you more than an hour to get yourself seated. Even so, it'll be worth it. 

Imagine looking at the freshest ingredients laid out for you to witness. Some of these freshly caught seafood ingredients are still moving, so you know what you’re getting is only the best of the best.

But what’s really great about Sushi Dai is that everything comes at reasonable prices, so you know that you’re not leaving with burned pockets. You can have the sushi per piece but also in special courses.

Note: Sushi Dai no longer accepts reservations, so you'll want to get there early to claim your seat!

Known as the highest-rated sushi restaurant in Tokyo, it may take you months to secure a reservation at Saito, but this critically acclaimed restaurant is something you wouldn’t want to miss.

Everything is served with the same level of style and expertise, whether you're requesting premium fatty tuna or even something as "everyday" as a serving of sardines. They don’t scrimp on their ingredients, either, so the elevated price is truly worth it.

Their most popular option is by far their lunch course, offering a selection of sushi to sample your way through, each seasoned perfectly and laid gently on a bed of high-quality vinegared rice.

Fukuzushi is a family-owned business that has been in the industry for more than 40 years, and unlike most sushi restaurants in Tokyo with their limited seating space, Fukuzushi can accommodate big groups of people. It even has a bar and lounge area, available for pairing your Tokyo sushi experience with a unique venue for meetings or special occasions.

They offer a wide range of sushi dishes on the menu, but they’re particularly popular with lovers of nigiri sushi, complemented by the addition of soy sauce and wasabi. It also doesn’t hurt that their sushi is some of the most affordable on this list!

Hashiguchi may be one of the best-kept secrets when it comes to sushi restaurants in Tokyo, despite the fact that it has one of the most unique draws. Witness how Chef Hashiguchi can make your sushi dance. Yes, you read that right: Dance.

It may sound bizarre, but Chef Hashiguchi uses a certain method that puts pressure on the sushi, making it look like it's dancing right before your eyes. Aside from that, the restaurant also offers a diverse selection of dishes on their menu.

Note: Avoid taking photos in this restaurant, as it is forbidden.

If you’re on a budget, but still want to get your hands on some of the best sushi in Tokyo, Sushi Zanmai is the place for you.

This conveyor-belt sushi restaurant is great for those who are eating sushi for the first time. While the quality of service and food may take a dip compared to some of the more elegant restaurants on this list, Sushi Zanmai guarantees that you’re getting quality meals at the best price.

They offer different types of sushi dishes, including nigiri lunch sets that come with a small bowl of miso soup and a salad. They also have maguro zanmai, opening the door to a few variations of tuna-topped sushi.

This is the perfect place to get your dose of delicious sushi at an affordable price before jumping into the world of Michelin-starred sushi and beyond.

There are so many types of sushi, each unique in shape, ingredients, flavors and cultural significance. This is taken even further when you consider regional differences, but for now, here are some of the most common sushi types:

1. Nigiri
2. Makizushi - Rolled Sushi
3. Chirashizushi - "Scattered" Sushi
4. Inarizushi
5. Temarizushi - "Hand Ball" Sushi
6. Gunkan Maki - "Battleship" Sushi
7. Narezushi - Fermented Sushi
8. Oshizushi - Pressed Sushi
9. Sasazushi - Bamboo Leaf Sushi

Find out more: Explore the Different Types of Sushi

Editor's note: This blog was originally written by Catherine Flores and updated by the byFood team in February, 2025.