Sushi Iwase
Seafood sourced from Hokkaido to Kyushu, and exclusive use of a particular rice from Ishikawa Prefecture makes Sushi Iwase’s nigiri one-of-a-kind.
Restaurant Details
Unlike most sushi chefs, who embark on their culinary journeys from childhood, Chef Kenji Iwase had a comparatively late start. When he was a salaryman at 20, he had a fateful encounter with a piece of nigiri—and from that moment on, he was destined to be a sushi chef.
Plunging himself into training at Sushi Hide in Yotsuya, his career saw him behind even more of the most storied counters in the sushi scene, including Nishi-Azabu’s Sushi Sho Masa and Takumi Sushi Ko in Aoyama, before he left to start Sushi Iwase in 2012.
Over his years of training, Chef Iwase has established connections with suppliers from all over the country. Not content with simply sourcing his seafood from Toyosu Fish Market, his network extends to furthest ends of the country, including Hokkaido and southern Kyushu, to find the ideal ingredients with which to adorn his shari rice.
And what rice it is. Rather than using standard koshihikari rice, Chef Iwase opts for the Ishikawa-grown Mizuho no Kagayaki, whose larger grains and glossy texture give it a distinct mouthfeel.
It is these characteristics that make it such a crucial part of the restaurant’s signature dish, sea urchin rice. The sea urchin is mixed thoroughly into the Mizuho no Kagayaki, suffusing it entirely with the sea urchin’s sweet-salty tang, and giving it an entirely different texture from typical sea urchin nigiri-zushi.
Chef Iwase’s decision to pursue sushi so late in his career was quite the leap of faith. Guests dining at Sushi Iwase’s counter are similarly expected to leave everything in his capable hands, with a menu of nigiri-zushi and small plates that depends entirely on what the choicest catch of the day is.
Chef Iwase’s decision to pursue sushi so late in his career was quite the leap of faith. Guests dining at Sushi Iwase’s counter are similarly expected to leave everything in his capable hands, with a menu of nigiri-zushi and small plates that depends entirely on what the choicest catch of the day is.
Sushi Iwase 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.
Sushi Iwase Business Days
Sushi Iwase Address
Fukuchi Building, 3-4-1, Nishishinjuku, Shinjuku-ku, Tokyo 160-0023
Sushi Iwase Access Info
Sushi Iwase is a 7-minute walk from Tochomae Station, or a 10-minute walk from Shinjuku Station.
Sushi Iwase Phone Number
Sushi Iwase Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
Good taste especially toro. Will visit again in future
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