Sushiroku Roppongi
A menu designed with Michelin flair, rice chosen by a certified Rice Meister, and expertly aged fish — a winning combination.
Restaurant Details
※ This is the restaurant named Sushiroku in Roppongi, on the fourth floor of Vort Roppongi Briller, sometimes called Sushi6. It is not to be confused with the Michelin-starred restaurant called Sushiroku in Osaka, or the similarly-named sushi restaurant called Roku Roku in the Grand Hyatt Tokyo. Please ensure this is the correct restaurant before attempting a reservation.
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Perhaps ironically for a sushi restaurant that aims to make Edomae sushi a more “everyday” occurrence, Sushiroku Roppongi — also called Sushi6 — greets its customers with a robot in the entrance hall.
This same robot shuttles plates of sushi back and forth between customers at tables and the chef, for guests who opt for non-counter seats. But this does nothing to diminish the sense of intimacy created by the restaurant, which has a chic atmosphere in shades of black and gray, contrasting the delicate red and green of the bonsai on the counter, and the deep blue of the plates on which each masterfully crafted nigiri is served.
But though each plate is more beautiful than the last, Sushiroku isn’t all about aesthetics. The sushi there is flawless, with each fish prepared in the Tsumoto style — a method of bloodletting increasingly popular in modern Edomae sushi that keeps the fish fresh for as long as possible during the aging process. The shari rice is personally chosen by a certified Rice Meister and dressed with the extremely rare blend of Yohei red vinegar.
These ingredients all come together in menus that were created under the supervision of a chef who trained at the three-Michelin-starred restaurant Joel Robuchon Restaurant, accompanied by a medley of fine domestic sake curated by a professional sommelier. Every element of Sushiroku simply exudes excellence.
A masterful eight-course menu that effortlessly fuses modern sushi technique with Edomae tradition, using ingredients purchased fresh from Toyosu Market every morning, and treated with the Tsumoto bloodletting method. In place of miso soup, and in a nod to the manager’s roots in Okinawa, Okinawa soba — with noodles direct from Okinawa — is served as the final dish.
A masterful eight-course menu that effortlessly fuses modern sushi technique with Edomae tradition, using ingredients purchased fresh from Toyosu Market every morning, and treated with the Tsumoto bloodletting method. In place of miso soup, and in a nod to the manager’s roots in Okinawa, Okinawa soba — with noodles direct from Okinawa — is served as the final dish.
Sushiroku Roppongi Remarks
This is the restaurant named Sushiroku in Roppongi, on the fourth floor of Vort Roppongi Briller, sometimes called Sushi6. It is not to be confused with the Michelin-starred restaurant called Sushiroku in Osaka, or the similarly-named sushi restaurant called Roku Roku in the Grand Hyatt Tokyo. Please ensure this is the correct restaurant before attempting a reservation.
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.
Sushiroku Roppongi Business Days
Sushiroku Roppongi Address
Vort Roppongi Briller 4F, 3-14-14 Roppongi, Minato-ku, Tokyo, 106-0032
Sushiroku Roppongi Access Info
Sushiroku Roppongi is accessible via a 3-minute walk from Roppongi Station’s Exit A5 on the Toei Oedo Line.
Sushiroku Roppongi Phone Number
Sushiroku Roppongi Cancellation Policy
Cancel your reservation at least 3 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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