14 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.

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.

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 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.

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).

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.

Sushi is so popular in Japan — and around the world — because it comes in many forms, flavors, price ranges and ingredients, meaning there's something for everyone on the menu.

Not only that, but it can be enjoy for breakfast, lunch, dinner, or on the go, thanks to its handy, bite-sized nature.

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

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

Editor's note: This blog was originally written by Catherine Flores and updated by the byFood team in December, 2024.