Where’s Japan’s Best sushi? Sushi ranking 20 in Tokyo published in Michelin Guide

No.5 Sushi Nanba Hibiya

This restaurant is the second restaurant of popular one in Asagaya, which many sushi lovers knows.

The owner, Hidefumi Nanba, studied at a sushi restaurant in Tokyo and became independent at the age of 32.

Here you will find a wide variety of dishes and sushi using the best ingredients chosen by the owner with their outstanding technology and sense of beauty.

The restaurant has only 8 counters. A lunchtime has been established.

Dinner time is only one turn, so you will have a relaxing time.

From testimonials

Sushi Nanba Hibiya has a remarkable presence in me recently. On this visit, I ate the dish of the button shrimp first. It tasted the best of the button shrimp.

 

I concerned about bringing in delicious but thick products at the beginning, but it was not necessary at all. When I ate the big oyster from Sanriku Hirota Bay, I soon got it all right.

 

The precious octopus caught in Sajima was also amazing taste. Seasonal firefly squid is also finished in the work that has been thoroughly studied.

The Kinki caught in Abashiri was a word of respect. And the taste and finesse of the monkfish liver were impressive. Not only this restaurant, I am surprised that the number of restaurants that use monkfish liver at an extremely high level has increased.

 

I was surprised that the transparency of the taste of the squid was great. The dish was finished with fragrant grilled anago that does not make me feel the bad of the season.

 

The sushi world began after the chef showed me 229 kg tuna chunks from Izu Shimoda. White squid, flatfish, stable prawns, child snapper that has been getting more delicious, and very impressive sawara. After the season bonito, tuna, toro, kohada, salmon, carefully selected shellfish. After grilled Akamutsu hand-rolled, I ate the bake shirako with vinegar rice. All of them were wonderful arts like jumping out of the sushi world.

 

Returning to the world of sea urchin, anago and tamako, sushi ended. There is a steady expression of the world they are aiming for, and the world continues to expand.

Access

Web site : https://tabelog.com/tokyo/A1301/A130102/13219857/

Location : 1-1-2 Yurakucho, Chiyoda-ku, Tokyo Tokyo Midtown Hibiya 3F

No.4 Sushi Hashiguchi

A sushi restaurant known for “sinking sushi”. Delicate and delicious orthodox Edomae sushi

This is a famous sushi restaurant in Akasaka. This place is famous as “sinking sushi” and you can eat delicate and delicious orthodox Edomae sushi.

Melting and gentle Shari transforms into a sushi united with fish while its presence is modest. You will be fascinated by it.

This is a calm space with only eight counters, a rigid restaurant open only to adults. And it’s a sincere restaurant that offers you everything that surprises, inspires, and convinces.

Attracted by the splendor and beauty of the fish, you will want to visit again and again.

From testimonials

I visited there with Hashiguchi fans. The owner’s couple welcomed us with a smile as usual. This day we ordered alcohol from the beginning to enjoy the food.

 

The first dish was “Tuna with three leaves”. It was a rich dish in a small bowl, with a beautiful bright red and green contrast. It was really delicious, with the wonderful acidity and umami taste of spring tuna.

Next, Hashiguchi’s signature flatfish, Engawa, Aoyagi, and so on … we could not stop eating even if we wanted to eat slowly. The shako with wasabi was also an item that fascinates us.

 

After that, we ate the isobeyaki of the scallops and the horse Mackerel tasted with spices and ate the usual “end-of-life roll” and then shifted to sushi. The sushi of red shellfish which is high-class food is really delicious and I was happy. Not only when I was actively talking with my friends, but also when I was silent and eating, drinking, I was able to have a great time.

 

I hope that owners are active for a long time. I look forward to the next day I visit there.

Access

Web site : https://tabelog.com/tokyo/A1319/A131903/13141774/

Locaition : Royal Akasaka Saloon 1F, Moto Akasaka 1-5-20 Minato-ku, Tokyo

No.3 Mitani

Creative food and compatibility with outstanding prestige wine reputation, sushi restaurant difficult to book up to a year ahead

Mitani’s foods are recommended only by the chef, and they start with dishes made of seasonal ingredients and lead to sushi.

Sushi is handed over directly to customers from their wishes to have taste their sushi at the best possible time.

Shari is also unique, they make it with red vinegar and brown rice black vinegar, salt and sugar using three kinds of sake lees with different ripening years to make it.

Also, “Mitani” is known as a pioneer of sushi and wine combination. You can enjoy the exquisite combination recommended by the owner.

The owner who thinks “How do you satisfy the customer first” will make you relax and entertain you with the hospitality of Haute Couture tailored to your needs.

From testimonials

The day when reservation three years ago was realized came. It is a pleasure for me to be able to sit at the counter of Mitani.

After toasting with Dom Perignon in 2008, we started eating from the sardines of Kishiwada.

The sake with them were the 14th Nakadori Junginjou. Then we ate tuna with Murso in Conte Lafond in 2000. A dish of Kagoshima bonito was combined with Merlot, and a dish of lightly fried Kinmedai and shrimp with rice oil was combined with Drouin’s Puligny Monrachet.

And for the white sake simmering with white miso and fourteen generation sake lees, we combined the sake of 14th soukou. That sake was very delicious. A monkfish liver croquettes were combined with old sake made about 30 years ago, and the dish made with half-baked karasumi and fresh beluga from Kazakhstan was combined with fresh sake from the 14th Daiginjo.

 

Sushi started with sumiika, and the sake for it was Etienne Sozé’s Puligny Montrachet.

And we ate the snapper from Tateyama, the nodoguro from Choshi, and the seaweed of Japanese flounder.

 

88 crossanjacks were combined for the half-baked tuna, the pickled tuna, and the toro roll using the kanada nori.

 

Sea urchin and 86 crystals were a challenging combination. When we ate Aoyagi caught from hokkaido, we drank Japanese sake with it. Then we ate ikageso, grilled prawn, kohada, white fish simmered with kelp, and fried egg, and we finished drinking green tea, and the meal ended.

 

There may be an opinion as to what needs to be done up to here, but that is my favorite world. I am looking forward to the next visit, even if it will be long after. And above all, we pray for the health of Mr. Mitani.

Access

Web site : https://tabelog.com/tokyo/A1309/A130902/13042204/

Location : 1-22-1 Yotsuya, Shinjuku-ku, Tokyo

No.2 Nihonbashi kakigara-cho Sugita

Orthodox Edo-style sushi that is fascinated by evolving craftsmanship and careful attention to detail

“Nihonbashi kakigara-cho Sugita” is known to be particularly difficult to book.

At Michelin Tokyo in 2017, it has won one of the first stars.

Not only the excellence of sushi and dishes, but also the kindness of Takaaki Sugita’s soft personalities and the care given by meticulous care, attract visitors.

Mr. Sugita, who stands at the counter, trained at the long-established “Nihonbashi kakigara-cho Miyako-sushi”, which was founded in 1887.

He picks fish every morning from the finest produce.

In addition, he doesn’t forget the ingenuity for inheriting traditional Edo-style sushi, such as using red vinegar and sushi soy sauce.

The menu there is only the chef’s recommended course consisting of dishes and sushi.

You will be intoxicated with exquisite sushi and will be fascinated by the lean and fluid work.

From testimonials

Sugita is a miracle sushi restaurant for me. The mystery is that the dish is too delicious.

 

At first I ate the broad bean quietly. Then, when I was making my heart buzzing for the next opening, “flounder from Tokyo Bay and a mill from Kagawa” appeared in front of my eyes as if a fanfare sounded.

 

The plump flounder was condensed in taste. My mouth was delighted while I was enjoying the feeling that the mill dived into my teeth. I wanted to enjoy sushi more, but the dishes were too delicious to stop.

 

And I added my favorite “Bachiko”, “Kazunoko pickled by miso”, and “Shimesaba nori winding”, and I drank one after another.

 

I like to ask the foodie people, “Where is the best sushi restaurant for you?” And all the people who are very food savvy say ‘Sugita’. So I had been interested in it for long time.

 

Sugita is located east of Nihonbashi. It’s about a 20-minute walk from Tokyo Station, so when you arrive there you should be just well hungry.

 

The counter is like a theater, and the owner Sugita’s solid feeling and charming atmosphere are in perfect balance. I feel that his dignified tension and relaxed atmosphere are suitable for a sushi restaurant.

 

Mr. Sugita’s knowledge of ingredients and liquor is like a university professor. His style of making sushi was cool and an aura that only the best professionals could express.

 

All the dishes and sushi were really delicious.  It’s not an easy-to-go restaurant, but if I can, it’s the restaurant I want to visit each season.

Access

Web site : https://tabelog.com/tokyo/A1302/A130204/13018162/

Location : 1-33-6 Nihonbashi Kashiwacho, Chuo-ku, Tokyo View Heights Nihonbashi B1F

No.1 Sushi Saito

A gem of sushi made of beautiful and polite works and passion

“Sushi Saito” is a famous store that continues to shine in Michelin 3 stars since 2010.

The sushi made by the owner, Mr. Takashi Saito, is neat and beautiful, and brings customers to a smile.

A masterpiece made with a very simple technique, such as simmering, steaming, pickling, and rolling, all have a delicate taste.

Shari is made of large grains of old rice and is made only with red vinegar and salt.

The sushi that is completely calculated, such as changing the temperature of Shari to match the neta, can be said to be the best sushi.

From testimonials

I went to “Sushi Saito” which keeps winning three Michelin stars for eight consecutive years.

 

The restaurant is located about 5 minutes on foot from Tameike Sanno Station and about 8 minutes from Toranomon Station.

And there is less than 100m from Roppongi 1-chome station. When I stepped in, there was a bright, clean and calm space made of white wood.

 

The counter was spacious. I sat in front of owner Takashi Saito and had a wonderful sushi. Since it was my desire, I could taste and enjoy them carefully. The rice with red vinegar and salt was taste of adult correctly.

 

Saito does not strain customers, despite it is a famous store. He also produced us to enjoy sushi.

 

The appetizer of the octopus and the abalone were soft, when I bite them, the flavor spread in the mouth. And I ate the conger with wasabi and soy sauce instead of sweet and spicy sauce. How stylish it was!

 

And the sea urchin that I thought was the king in me appeared. It appeared strictly from within the wooden box.

 

The taste was rich and sweet, and it was exceptional. The shrimp was clear in red and white, and it was perfect in terms of texture, elasticity and taste.

 

All the provided sushi was a masterpiece made with the owner’s carefulness and the skill of the artist. I was able to enjoy first-class sushi there.

Access

Web site : https://tabelog.com/tokyo/A1308/A130802/13015251/

Location : Ark Hills South Tower 1F, 1-4-5 Roppongi, Minato-ku, Tokyo