Shibuya Sushi Lab
Affordable omakase Edomae sushi, made with special Tsumoto-style aging techniques, in the heart of Shibuya.
Restaurant Details
The Zen concept of shuhari is one often applied to Japanese martial arts and tea ceremony. A three-word compound meaning to “protect”, “break” and “leave” respectively, the concept first emphasizes mastery of fundamentals, followed by experimentations in form, and finally true mastery in the form of complete departure from established schools of thought.
This is the driving philosophy behind the sushi at Shibuya Sushi Lab. Chef Tahara Ryuichi has spent 26 years training in Edomae sushi restaurants, so there are few chefs more familiar with the form than he. Naturally, his staff are also likewise required to be intimately familiar with the very fundamentals of sushi-making.
But the very name of Shibuya Sushi Lab implies experimentation, and therefore a significant part of the menu offerings are Tsumoto-style sushi, a style that is rapidly gaining popularity in recent years. Tsumoto-style refers not to a specific way of making sushi, but a particular bloodletting process that imbues the fish with more flavor and umami. Depending on the species, the fish at Sushi Lab are aged up to 40 days, making the flavor of each piece especially rich.
Perhaps the most surprising thing about Shibuya Sushi Lab is its price, which belies its upscale location along Mitake-dori, right outside Shibuya Station’s Miyamasuzaka Exit. Similar restaurants in Ginza offer omakase courses for easily three to even four times the price of an equivalent in Shibuya Sushi Lab. Guests are invited to enjoy the mastery of Chef Tahara and his staff in a sophisticated hideaway, isolated from the bustle of the Scramble Crossing.
A reasonably priced 22-item dinner course that incorporates sea urchin, premium tuna, abalone and of course, Tsumoto-style aged fish for maximum umami. Chef Tahara creates a course that tantalizes the five senses.
A reasonably priced 22-item dinner course that incorporates sea urchin, premium tuna, abalone and of course, Tsumoto-style aged fish for maximum umami. Chef Tahara creates a course that tantalizes the five senses.
Shibuya Sushi Lab’s premium 25-item dinner course incorporates sea urchin, premium tuna, abalone and of course, Tsumoto-style aged fish for maximum umami. The limelight is shared by two particular dishes: the risotto with abalone in liver sauce, and the smoked mackerel — both of which have guests raving.
Shibuya Sushi Lab’s premium 25-item dinner course incorporates sea urchin, premium tuna, abalone and of course, Tsumoto-style aged fish for maximum umami. The limelight is shared by two particular dishes: the risotto with abalone in liver sauce, and the smoked mackerel — both of which have guests raving.
Shibuya Sushi Lab Remarks
Children below the age of 6 are prohibited from counter seating. Parties with children under 6 must make a reservation for a private room.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Shibuya Sushi Lab Business Days
Shibuya Sushi Lab Address
Seiko Building 1F, 1-6-4 Shibuya, Shibuya-ku, Tokyo 150-0002
Shibuya Sushi Lab Access Info
Shibuya Sushi Lab is located a 10-minute walk from Shibuya Station.
Shibuya Sushi Lab Phone Number
Shibuya Sushi Lab Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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