Shibuya Sushiki

Restaurant Details

When it comes to sushi, there is nothing more important than freshness.

These are the words of Chef Takumi Marui, head chef of Shibuya restaurant Sushiki. A specialist in Edomae sushi, Chef Marui’s culinary career started with him working part-time in Japanese restaurants, before moving on to a high-end kaiseki restaurant.

He then moved to Australia to work in a hotel restaurant, then struck out on his own to set up two extremely popular Japanese restaurants. He managed them until his return to Japan, where he worked at a sushi restaurant until becoming head chef of Sushiki in August 2022.

Throughout this long career, he has focused specifically on one central tenet: no cutting corners. Chef Marui proclaims that he and his staff are more particular than anyone else when it comes to choosing their ingredients. In the sushi world, connections with fishermen and wholesalers are everything, he explains. This is why he and his staff visit the fish market every morning, using their longstanding connections with several of the most well-known suppliers in the business to their advantage to give them the freshest catch of the day.

These fish are then handled with the utmost care, stored in Sushiki’s carefully-controlled cold environments that have their temperature and moisture closely monitored. Chef Marui and his team then prepare their sushi with techniques that highlight Japan’s seasonal flavors, boldly incorporating ingredients into traditional Edomae sushi that other chefs wouldn’t even dare to try, like Western vegetables.

There are no especially flashy techniques or presentation tricks on display here. Sushiki’s three focuses are these: simple nigiri and small plates that let the freshness of the fish speak for itself, a selection of whiskies and sake that complement the fish excellently, and a comfortably quiet atmosphere with typical Japanese hospitality that lets guests give their undivided attention to the meal.

“Truly delicious food never gets boring,” says Chef Marui. And the steady stream of regulars making their way down Dogenzaka Street to line up outside Sushiki’s doors is testament to that.

Shibuya Sushiki Remarks

• 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 Sushiki Business Days

Shibuya Sushiki Address

Y-place Building 3F, 1-7-9 Dogenzaka, Shibuya-ku, Tokyo, 150-0043

Shibuya Sushiki Access Info

• Shibuya Sushiki is located a 2-minute walk from Shibuya Station on the Inokashira Line, or a 6-minute walk from the same on the JR Lines.

Shibuya Sushiki Phone Number

Shibuya Sushiki 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.