Sushi Hiroki

Restaurant Details

It’s like finding a gem amongst the rubble. Just a stone’s throw from Shinjuku-sanchome Station, this sushi haven resides in an unassuming, weathered building. But step inside, and the scene shifts — the eyes gravitate towards the sleek blonde wood counter and an array of distinguished sake bottles. This is a cozy space radiating omotenashi, Japan’s famed spirit of hospitality.

This is also where Chef Takasaki Hiroki taps into the omakase concept, using wild-caught fish from local waters and domestic vegetables as much as possible. Before making it into the kitchen, Hiroki selects each ingredient and handles it with attention to freshness, quality and inherent flavor.

The venue’s name carries its lore, reflected in the kanji for “sushi,” symbolizing the exclusive use of seafood neta—a hallmark of the finest Edomae sushi establishments. His nigiri pieces, though simple, highlight his impeccable technique, while the omakase courses provide an accessible yet authentic introduction to classical Japanese dining, complete with small dishes and sushi. The rice is prepared to enhance its natural flavor, pressed underneath melt-in-your-mouth seafood like tiger prawns, tuna and mackerel.

The drink list is effective but as concise as its menu. The chef recommends a glass of junmai sake for the ultimate experience at his small, 11-seat counter.