Close to Ginza and Tsukiji! 20 sushi restaurants around Shimbashi Station

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This sushi restaurant is by reservation only and is known for its All you can eat course. Seating is counter only, and it is popular because you can watch the chefs at work up close.

It is located on the first floor of a building along Ginza Miharadori, about an 11-minute walk from Shimbashi Station.

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One great point is that you can order a la carte from just one piece.

If you want to enjoy sushi to your heart's content, the lunch-only "Sushi All you can eat Course" is a great choice. Along with nigiri made with seasonal toppings and a la carte dishes, you can enjoy as much premium items such as uni (sea urchin) and hon-maguro (bluefin tuna) as you like.

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The most popular option is the dinner-only "Uni Paradise Course." In addition to about 20 pieces of recommended nigiri sushi and a la carte dishes, you can eat as much as you like of every topping, including uni (sea urchin), within the time limit.

It is served as gunkan with nori wrapped around the shari (sushi rice), but they can also make it without nori or with smaller portions of shari.

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On the 8th floor of a building along Mihara-dori in Ginza and near GINZA SIX, this hidden Edomae-zushi (Tokyo-style sushi) restaurant is easy to stop by between sightseeing and shopping.

The elegant white wood counter has only 8 seats. Guests can enjoy their meal in a pleasantly refined atmosphere with warm hospitality.

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The toppings prepared with careful handwork are said to pair perfectly with the shari (sushi rice) made with the restaurant’s own blend of akazu (red vinegar).

The gently bold acidity of the akazu is said to bring out the flavor of the toppings, while the sweetness of the rice lingers on the palate.

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The photo shows anago (conger eel) nigiri, which gets high marks in reviews for its melt-in-your-mouth texture.

The soft, tender flesh is coated in a lightly sweet sauce, and its refined umami is said to spread across your whole mouth, making it a piece you will definitely want to try.

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This sushi restaurant stands out for its bright hinoki (Japanese cypress) counter inside. At the counter seats, you can watch the chef’s hands up close and enjoy a lively dining experience while chatting.

It is on the 11th floor of a building along Chuo-dori 430, a 9-minute walk from Shimbashi Station.

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One of the best things about this place is how easygoing it is, with your favorite sushi toppings available to order from just one piece. Even first time visitors trying counter sushi in Ginza can enjoy their meal here without feeling intimidated.

They also stock a selection of Special sake from around Japan, and the lineup changes with the seasons.

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They also offer courses that combine nigiri sushi and tsumami (small dishes).

One of the most popular options is the lunch-only "All you can eat Sushi Course." It includes premium ingredients such as hon-maguro (bluefin tuna) toro and uni (sea urchin), and people say the fresh toppings and small portions of sushi rice make it easy to keep eating.

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This sushi restaurant is located just steps from Shimbashi Station, on the basement level of a building in Ginza Corridor-gai (Ginza Corridor Street).

Orders are placed using the touch panel installed at (Each) seat. The items you order arrive via the rotating lane right in front of you. Tea ceremony utensils for preparing matcha (powdered green tea) are set at the seats, so you can also enjoy the experience of whisking your own tea.

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The sushi toppings use fresh fish shipped directly from Toyama-wan (Toyama Bay), one of Japan’s three great deep bays. One of the main draws is being able to enjoy ingredients unique to Toyama, such as crab and shiro-ebi (white shrimp).

The restaurant also offers a full lineup of appetizers made with rare ingredients from Toyama, including the “Benizuwai-gani Toyama assortment,” piled high with snow crab and crab miso.

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A recommended choice is the Toyama Bay 7-piece assortment, where you can enjoy Toyama Bay specialties like shiroebi (glass shrimp) and seasonal toppings.

Instead of nori, they use thinly shaved oboro-kombu (shaved kombu kelp), and its rich kombu kelp umami is said to bring out the flavor of the toppings.

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A sushi restaurant that has been selected for the "Tabelog Sushi TOKYO Tabelog 100," and it is by reservation only. The single slab counter made from about 250-year-old hinoki (Japanese cypress) leaves a strong impression, and in an atmosphere with just the right amount of tension, you can enjoy authentic Edomae-zushi (traditional Edo-style sushi).

It is located on the first floor of a building along Ginchudori Street, about a 9-minute walk from Shimbashi Station.

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The sushi crafted by the owner, who opened the restaurant after many years of training, puts the spotlight on seasonal seafood carefully selected each morning, including tuna sourced from Yamayuki, a well-known intermediate wholesaler at Toyosu.

They also offer a wide variety of Japanese sake, and many guests enjoy pairing it with the food while taking in the aromas from a wine glass.

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The sushi is served at the best timing to match the temperature of the shari (sushi rice), and people say it stays enjoyable right to the last piece without ever getting boring.

The especially popular toro (fatty tuna) is said to be a standout, with its rich umami and melting fat coming together with the warm shari for a luxurious bite.

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A 5-minute walk from Shimbashi Station, this sushi restaurant sits on a corner of Namiki-dori and is by reservation only. The intimate space has only 8 counter seats, combining an upscale feel with a warm, homey atmosphere.

At the counter, built flat with the prep station, you can watch the chef’s skilled work up close, which adds to the live, immersive feel.

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Using top quality ingredients brought in daily from Toyosu Shijo (Toyosu Market), this restaurant serves sushi that makes the most of Edomae (traditional Tokyo-style sushi) techniques. The shari (sushi rice), blended from two kinds of rice from Yamagata, is known for its sweetness and light texture.

They also offer a wide range of alcoholic drinks selected to pair well with the food, so enjoying a pairing is also recommended.

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The hon-maguro (bluefin tuna) sourced from a well-known tuna wholesaler at Tsukiji Market is also said to be outstanding. It is said to pair perfectly with the small portions of shari (sushi rice).

The akami is said to have a fine texture and elegant fat, while the toro is rich yet leaves a clean finish.

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This sushi restaurant, tucked away on a side street an 11-minute walk from Shimbashi Station, has been selected as one of the Tabelog Sushi TOKYO 100.

Inside, there are only 8 seats in total at a whitewood L-shaped counter, where you can watch the chef’s craftsmanship up close. To bring out the character of the food, they use Special Arita-yaki (Arita ware) tableware.

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With the concept of “Enjoy sushi, dishes, and Japanese sake,” they offer an Omakase course where you can enjoy sushi and dishes made with carefully selected ingredients.

The hassun (seasonal assortment platter), beautifully arranged with small portions of seasonal ingredients, is well known for its beautiful presentation and the delicate techniques of Japanese cuisine it showcases.

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The specialty here is bo-zushi (pressed sushi) made with saba (mackerel) and lightly seared over charcoal. It features thick cuts of mackerel cured in vinegar, fragrant from the sear, and wrapped in nori (seaweed).

It has none of the distinctive off notes often associated with mackerel, and instead offers a rich, condensed flavor. It is also said to be popular as a dish that lets you experience Japan's unique pressed sushi culture.

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This restaurant is on the first basement floor of a building along Chukyo 430-go, an 8-minute walk from Shimbashi Station.

Inside, the modern space blends wood and concrete, with a solid slab counter and Edo Kiriko (cut glass) on display. In this refined setting that evokes traditional Japanese beauty, the restaurant is well regarded for serving authentic Edomae-zushi (Tokyo-style sushi).

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The dishes served here show the skill of the owner, who trained at a famous sushi restaurant and prepares each ingredient in the best way for that specific item.

The tuna in particular is well known, with top quality cuts sourced regardless of production region and aged just enough to bring out the most umami in each piece.

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The menu consists of the Omakase course only. In addition to sushi, it also offers a full selection of ozukuri (sashimi) and a la carte dishes, so you can enjoy the many charms of Japanese cuisine and sushi all at once.

They also recommend the unique style of pairing nigiri and tsumami (small bites) with wine.

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A hidden Edomae-zushi (Tokyo-style sushi) restaurant on the 4th floor of a multi-tenant building along Sony-dori, about a 9-minute walk from Shimbashi Station.

At the counter seats, you can enjoy the chefs' craftsmanship right in front of you, and it has a good reputation for letting you relax over a meal in a Ginza-like Japanese modern space.

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They offer only a reservation-only "Omakase course." They also pay close attention to the choice of tableware, and the pairing course with rare Japanese sake, limited to just 2 guests per day, is also popular.

They also carry hard-to-find fine Japanese sake such as "Aramasa" and "Juyondai."

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They use akazu (red vinegar) and shirozu (white vinegar) differently depending on the topping for the sushi.

The ikura (salmon roe) gunkan in the photo is a carefully marinated piece prepared by the chef. The large ikura have a fun pop to them, and their rich flavor fills your mouth.

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This Edomae-zushi (Edo-style sushi) restaurant is located on the 5th floor of a building, just steps from the Karasumori Exit of Shimbashi Station.

The beautiful light wood hinoki (Japanese cypress) counter has only 8 seats, where you can enjoy the live feel that only counter seating offers, from watching the chef’s knife work to catching the moment the dishes release their aroma.

The head chef, who honed his skills at famous kaiseki (traditional multicourse Japanese cuisine) restaurants such as Ukai, uses fish he buys at the market every morning. Using seasonal ingredients carefully selected with his trained eye, he serves sushi that brings out the full flavor of each ingredient through skilled technique.

Another draw is the wide drink selection, ranging from premium tea to premium sake.

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The sushi toppings may sometimes include rare ingredients that do not make it to the market.

A recommended choice is nigiri topped with fluffy simmered anago (conger eel). The shari (sushi rice), seasoned with slightly pronounced red vinegar, takes on a rounded flavor when paired with the topping and creates a well-balanced taste in the mouth.

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This sushi restaurant is in a great location, about a 2-minute walk from the Karasumori Exit of Shimbashi Station. The interior has a modern and open feel, creating a calm space that does not feel intimidating for a sushi restaurant.

The sushi, made with fresh fish shipped directly from fishermen, can be enjoyed with pairings of Special Japanese sake carefully selected by the chefs.

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The signature tuna is hon-maguro (bluefin tuna) sourced from Yamakou, a tuna-specialist intermediate wholesaler at Toyosu Market. The tuna from this supplier, praised as "Japan's best tuna intermediate wholesaler," stands out for its freshness and rich flavor and is said to be a must-try.

The chutoro (medium fatty tuna) is said to have excellent marbling, with the soy sauce adding an accent that brings out the sweetness of the fat.

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The photo shows a honmaguro (Pacific bluefin tuna) and kinkan (rare part of chicken offal) yukhoe Rice bowl. Kinkan is a rare cut found in chicken offal.

When you break up and mix in the soy-marinated kinkan, which has a rich texture like egg yolk, you can enjoy a luxurious taste that blends with the savory flavor of the tuna.

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An Edomae-zushi (Edo-style sushi) restaurant located in a building along Kenban-dori, a 3-minute walk from Shimbashi Station. It has everything from counter seats where you can watch the chefs’ delicate knife work right in front of you to Private room options with a modern Japanese feel.

Reviews say it is well regarded for letting guests step away from the bustle of Ginza and enjoy a high quality dining experience in a calm setting.

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The appeal here is nigiri made with seasonal ingredients sourced from across Japan. Centered on traditional Edomae-style techniques, they serve creative one-piece sushi with plenty of originality.

To match the food, you can enjoy a wide range of pairings, from wines from around the world and Special Japanese sake to non-alcoholic drinks.

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Both lunch and dinner are served only as an Omakase course. The shari (sushi rice) seasoned with red vinegar has a mild acidity and pairs especially well not only with seasonal toppings but also with white fish and shellfish.

The photo shows the luxurious "Kaisen Ko-don (small seafood rice bowl)" topped with uni (sea urchin) and ikura (salmon roe). Other popular items include fried bonito and mixed rice with soft roe, both known for their unique character.

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A sushi restaurant located just behind Ginza SIX, on a quiet street one block in from the main road.

You can feel the owner's wish for guests to relax and enjoy their meal throughout the experience, and in the bright atmosphere filled with lively calls, you can enjoy authentic Edomae-zushi (Tokyo-style sushi) without feeling formal.

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The chef personally selects and sources ingredients from the production regions where they taste best at that time of year.

Among them, the nigiri topped with a generous amount of uni (sea urchin) is said to be a must try piece. The rich flavor of the uni blends perfectly with the carefully chosen rice and vinegar, and it has earned high praise in reviews.

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Another highlight is the chance to enjoy Special Domestic caviar. With Japan’s own aging technique, it stands out for its rich depth and melt-in-your-mouth texture, with a refined taste.

The dish in the photo, topped with caviar on genmai (brown rice), is a luxurious plate where the natural sweetness of the genmai blends with the caviar’s elegant saltiness and briny aroma.

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This Edomae sushi restaurant offers a calm, upscale space, while the chef’s friendly personality also creates a homey atmosphere. Guests also like the style of enjoying Japanese sake in Edo Kiriko (traditional Edo cut glass) glasses.

It is located on the 9th floor of a building facing a main street in Ginza, a 5-minute walk from Shimbashi Station.

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The head chef is a skilled sushi master who trained at the famous Ginza restaurant Kyubey. He is particular about using wild caught seafood, with ingredients shipped directly from contracted fishermen.

Another draw is the unique approach to the shari (sushi rice), using different blends made with three kinds of vinegar and rice from different production regions to match each topping, and even serving a tasting comparison at the start of the course.

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You can enjoy sushi and a la carte dishes that blend Edomae (traditional Tokyo-style) techniques with French and Italian elements.

One of the most popular items is nigiri topped with kuruma ebi (Japanese tiger prawn) prepared with consommé soup. It is finished with a soup layered with the rich flavor of more than 70,000 kuruma ebi, offering a full and elegant taste.

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A 5-minute walk from Shimbashi Station, this sushi restaurant quietly sits on the fifth floor of a multi-tenant building and has only 8 counter seats. While it has the refined feel of Ginza, the space is also relaxed and easy to settle into, making it perfect for spending a Special moment with someone important.

Many regulars also visit looking forward to chatting with the owner.

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The sushi crafted by the owner, who grew up in a fishing town in Chiba Prefecture, offers top-level flavor with fresh fish delivered directly from the source. The shari (sushi rice) shows the chef’s careful attention to detail, with the temperature and vinegar adjusted for each topping.

You may also find rare fish that never make it to the market, and the creative dishes based on ryoshi-ryori (fishermen’s cuisine) are another draw.

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The meal is served as a course built around seasonal fish, and you can also choose your favorite neta (sushi toppings) to have made into nigiri.

The photo shows chawanmushi (savory egg custard) served as part of the course. The ingredients change with the seasons, and unexpected combinations such as muscat grapes and plums sometimes appear. It is said to be surprising yet perfectly balanced in flavor.

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This Edomae-zushi (Edo-style sushi) restaurant was previously selected as one of the Tabelog Sushi TOKYO 100. Inside, there is a 12-meter-long bengara-nuri (red iron-oxide lacquered) counter, and it is known as a place where you can enjoy a meal in a calm, upscale atmosphere.

It is located on the 6th floor of a building along Miyuki-dori (Miyuki Street), an 8-minute walk from Shimbashi Station.

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What sets this restaurant apart is how it uses four different kinds of soy sauce depending on the topping. The balance between the small, easy to eat shari (sushi rice) and the exceptionally fresh neta (sushi topping) is just right.

One popular choice is the hon-maguro (bluefin tuna) toro. Aged to bring out its rich fat, the toro is said to melt in your mouth.

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At lunch, you can enjoy a good value full course that comes with Appetizers through dessert. It is popular for letting you casually enjoy the charm of Edomae-zushi (Edo-style sushi).

Among them, the dessert, warabi-mochi (traditional Japanese bracken starch jelly), a traditional Japanese wagashi sweet, is said to be excellent.

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This sushi restaurant is in a prime Ginza location, about a 10-minute walk from Shimbashi Station. The interior, built in sukiya-zukuri (traditional Japanese architectural style), has the warmth of wood and leaves a strong impression with its refined design.

Because it is by reservation only, you can spend a Special time in a calm atmosphere while enjoying the chefs' craftsmanship up close.

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The owner trained for many years at sushi restaurants in Ginza and also has extensive experience as an intermediate wholesaler in Tsukiji. Making use of the network built over the years, the owner personally selects seasonal ingredients every morning and procures them through unique channels.

The restaurant also pays close attention to choosing tableware that brings out the appeal of the food, so guests can enjoy not only the taste but also the beauty of the presentation.

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What they offer is an Omakase nigiri set and an Omakase course that also combines a la carte dishes.

The photo shows gunkan-maki (battleship sushi) piled with enough uni (sea urchin) to nearly spill over. They recommend tasting the uni on its own first so you can enjoy its rich flavor and sweetness.

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An Edomae-zushi (Edo-style sushi) restaurant founded in 1855, located on the 46th floor of Caretta Shiodome. The Tokyo night view from 200 meters above ground is breathtaking, with sweeping views of Tokyo Skytree and the Imperial Palace.

They also offer a service where they take photos for you with the romantic night view as a backdrop, making it a great memory of your trip.

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It is well known for dishes made with Special seafood of outstanding freshness sourced from Toyosu Shijo (Toyosu Market), as well as carefully selected wild fresh fish shipped directly from the production regions.

The careful preparation stands out, with the best extra step taken for each ingredient while valuing the traditional techniques of Edomae-zushi (Tokyo-style sushi), such as cooking anago (conger eel) and curing white fish like hirame (flounder) with kombu kelp.

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A recommended choice is Misuji, Sushi, Kaiseki, where you can enjoy nigiri (hand-formed sushi) along with seasonal a la carte dishes.

The menu also features a la carte dishes with modern touches, such as sushi rice prepared yukhoe style and a small Rice bowl lavishly topped with ikura (salmon roe) and uni (sea urchin). The beautiful presentation is said to be highly photogenic.

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A sushi restaurant on Ginza's Mihara-dori Street that is known for letting you casually enjoy seasonal neta (sushi toppings).

The stylish interior, which blends a sushi restaurant with a dining bar, offers counter seats where you can watch the chefs' skills up close, along with table seating that is perfect for lively meals with friends.

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For the sushi rice, they use kinmemai (germ-rich polished rice) and low-cut genmai (brown rice) prepared with a rice-milling method that keeps in flavor and nutrients, and you can choose between white vinegar and red vinegar to suit your taste.

They also offer a wide lineup of Japanese sake specially selected by a kikizakeshi (sake sommelier), which is another draw since you can fully enjoy pairing it with the food.

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You can enjoy hon-maguro (bluefin tuna) sourced with the reliable eye for quality that only a direct Tsukiji tuna wholesaler can offer.

A popular choice is the "Fuji Nigiri," which lets you compare three cuts: akami (lean tuna), toro (fatty tuna), and otoro (extra fatty tuna). The properly aged hon-maguro is said to be outstanding, with rich fat, sweetness, and deep flavor.

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A by reservation only sushi restaurant tucked away on an alley off Sukiya-dori, about a 9-minute walk from Shimbashi Station.

With its homey atmosphere and friendly staff, it has a good reputation as a place where even first-time visitors can relax and enjoy an authentic sushi experience.

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The ingredients feature seasonal seafood that the owner personally selects at Toyosu Shijo (Toyosu Market). From the presentation of smoking dishes right in front of you to glasses that change color, touches that stimulate all five senses shine throughout.

Reviews also praise the careful attention paid even to the temperature of the sushi and the timing of each serving.

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Another draw is that you can enjoy dishes that combine Japanese and Western elements.

The photo shows nigiri topped with thick cut saba (mackerel), with shari (sushi rice) tucked in between and smoked mustard on top. You can enjoy creative sushi that makes the most of the quality of the ingredients while adding a small twist to bring out their rich flavor.