Photograph:みるみんく
Shibuya is one of Tokyo’s busiest districts and home to the world-famous Shibuya Scramble Crossing. In the Shibuya area, where all kinds of dining spots gather, we’ve rounded up restaurants serving sushi, a Japanese dish that combines vinegared rice and seafood. Enjoy outstanding sushi crafted with top-level skill. Savor sushi at a counter where it is prepared right in front of you, or relax in a Private room.
Created: July 21, 2026
This article is based on6,534Tabelog reviews.
Table of Contents
Photograph:じゅりぽん
Ajuuda is a sushi restaurant located in a quiet corner of Udagawacho, past Shibuya Station through the Scramble Crossing and Center Gai. On the basement level of ARISTO Shibuya, it offers a two seating dinner counter and one fully private room limited to a single room.
The interior, which incorporates natural materials and hinoki (Japanese cypress), has a refined and comfortable atmosphere.
Photograph:さくもぐ
The only thing you can enjoy here is the Omakase course, packed with 7 appetizers and 12 pieces of nigiri, all showing the chef’s careful attention to detail.
It is well known for top class sushi by the head chef, who trained at a famous restaurant and blends Edomae (old style Tokyo) techniques with modern skill.
Photograph:井上愛美
They change how they fillet, cook, and prepare each fish based on the characteristics of Special fish sourced from across Japan, bringing out the best in each ingredient.
For the shari (vinegared sushi rice), an essential part of sushi, they use their own blended rice along with 4 kinds of vinegar and 2 kinds of salt, showing real attention to detail.
食べムロ
Aeta-san’s way of thinking and passion for sushi are wonderful, always willing to embrace change in order to keep evolving. Rather than using unusual ideas just for effect, each approach is carefully matched to the ingredient in the pinneta (single-piece sushi topping), so I could enjoy original sushi that felt natural and tasted great.
Source:食べムロ's review
チラ裏番長
This restaurant serves sashimi (raw fish slices) and sushi with carefully selected seasonings, offering a range of detailed combinations for each dish and bringing out the best match every time. This may have been the first time I genuinely enjoyed soy sauce outside and thought it was delicious. Of course, everything was great.
Source:チラ裏番長's review
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Photograph:ご飯が本当に美味しい
Sushi Toshizaki is a well-known restaurant in the Oku-Shibu area, stretching toward Yoyogi beyond the bustle of Shibuya Station.
Dinner is served in two seatings with a 2.5-hour time limit. In addition to this location, Sushi Toshizaki has sister restaurants in Aoyama, Ebisu, and Nishi-Azabu.
Photograph:ushijima0707
While valuing the Edomae-zushi (Edo-style sushi) techniques passed down through generations, you can enjoy sushi that shows off each restaurant’s own character.
They serve sushi that brings out the best in both the seafood, chosen with a professional eye, and the shari (sushi rice), carefully adjusted in details like topping size and temperature.
They say the ingredients start with carefully chosen water, with the chefs even going all the way to the foothills of Mt. Fuji to draw famous spring water from the area.
The menu offers only an Omakase nigiri course, and it is known not only for sushi made with seasonal seafood that is carefully prepped with no shortcuts and shari (sushi rice) with just the right firmness and balance of vinegar and salt, but also for excellent a la carte dishes (tsumami).
まるまるグルメ
First came the o-toro (fatty tuna). It was my first time trying it. After that, one special dish after another kept coming. The fried dishes and grilled dishes were excellent. Once the special dishes were finished, the meal ended with a lineup of sushi. Of course the toppings were fresh, but I also want you to try the firmness of the shari (sushi rice). The way it loosened in the mouth was something special.
Source:まるまるグルメ's review
beyond139
Even though an acquaintance said they were a regular, they told me reservations were already only available six months out, so I went in with high expectations. The food was every bit as good as the rumors said, and I really liked not only the quality of the toppings but also the firmness of the shari (sushi rice) and the balance of the seasoned rice vinegar. The toro-taku maki (fatty tuna and pickled daikon roll) at the end had a nice popping texture and was very tasty.
Source:beyond139's review
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Photograph:www.doom.now.cc
Sushi Hanaoka Shibuya is known not only for its delicious sushi, but also for its excellent selection of Japanese sake from around the country and Japanese wine to enjoy with it.
The atmosphere created by the chefs is pleasant and relaxing. The timing and flow of the dishes are smooth as well, making this a restaurant with a high level of satisfaction.
Photograph:htkyh
At Sushi Hanaoka Shibuya, sushi and dishes made with unusual fish and regional ingredients are well regarded, and you can discover the fun of fish and new kinds of appeal.
The sushi is prepared in the best style for the day, free from fixed conventions.
Photograph:a013177517
The luxurious full scale counter sushi course is also a great fit for Special occasions such as birthdays.
It is a satisfying course where you enjoy sushi along with tsumami (small dishes) and other à la carte items in between. For an adult dinner, pairing it with the chef's recommended alcohol is popular.
a013177517
They mostly serve unusual fish, but none of them have any hard-to-eat qualities or distinctive flavors in a bad way—they are all genuinely delicious! They make the most of each fish’s character, and their aging technique is excellent, so every item has a strong umami taste! The ones that stood out the most were these↓・ei (ray) liver・basho kajiki (striped marlin)・maruhira aji (horse mackerel). They also have a wide selection of alcohol, including many drinks you can only have here.
Source:a013177517's review
They serve each piece with akazu (red vinegar) and season it with a tare sauce or light prep that suits each fish. There are more than enough kinds of sushi toppings as well. The akami (lean tuna) had such great bite and texture that it was hard to believe it was the same fish! I especially liked the shiromi (white fish). From its size to its rich, melt-in-your-mouth texture and the fish’s own good flavor, I especially liked the shiromi.
Source:https://www.doom.now.cc/en/tokyo/A1303/A130301/13219266/dtlrvwlst/B514256763/
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Photograph:norimasa_0612
Namikibashi Sushi Hajime is a hideaway sushi restaurant on the first basement floor of a building, with a focus on fresh seasonal seafood, rice, and akazu (red vinegar).
At the counter, you can watch the chefs' skilled work up close. Reviews also said that chatting with the knowledgeable taisho (head chef) was a lot of fun.
Photograph:greenlemon888
The shari (sushi rice) is made with Koshihikari rice from Fukushima Prefecture. They adjust the amount of water and cooking time depending on the season, then cook it a little firm in a hagama (traditional featherweight-style iron pot).
For the vinegar, they use an original red vinegar from Ichibai-zu in Ehime Prefecture, made from sake lees aged for more than ten years.
Photograph:Mi-ho
The sushi is said to have an exquisite balance between rich akazu (red vinegar) and Special seafood.
The most popular course is the dinner “Omakase Nigiri Course.” There is also a pairing course unique to Japan, where you can enjoy sushi with Japanese sake selected by the head chef.
よしぞう1103
The akazu (red vinegar) sushi rice had an exquisite melt-in-your-mouth texture, and the salt seasoning had great balance and punch. It had been a long time since I had sushi with such good harmony. The seasonal fish and small plates made the most of the lingering late-summer heat. It was the kind of time that made me look forward to coming back in autumn to see how they would delight me once the weather turned cool.
Source:よしぞう1103's review
ハーマイオニー
The fatty sanma (Pacific saury) and shuto are perfect snacks to go with Japanese sake. They also had awabi (abalone), which I do not usually eat, and it made the meal feel very luxurious. The balance between nigiri and otsumami (small dishes to pair with drinks) was great, and the pace at which the dishes were served felt just right, so the drinks went down easily.
Source:ハーマイオニー's review
351
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Photograph:sugar0214
Sushi Kazumasa, about a 10-minute walk from Shibuya Station, is a by reservation only restaurant that serves an Omakase course made up of carefully crafted nigiri sushi and seasonal specialties.
Inside, the restaurant offers a refined space with tasteful attention to detail. In addition to counter seats, it also has a Private room with raised floor seating where you can relax, as well as a private counter room with access from the back entrance.
Photograph:sugar0214
For the sushi, they use carefully selected fresh seafood, mainly from Yamayuki Group, a Toyosu Market intermediate wholesaler said to be trusted even by famous restaurants.
The menu broadly features two options: the Saturday-only Lunch Course and the Seasonal Omakase Course. The most popular choice is the Seasonal Omakase Course, which you can also choose with a Japanese sake pairing.
Photograph:chaso582
The toppings are selected by a professional eye, and they change depending on what is available and the season.
For the tableware, they use Arita-yaki (Japan's first porcelain), and for the ochoko (cup for Japanese sake), they use Edo Kiriko, cut glass with patterns carved into the surface.
sugar0214
The shari (seasoned sushi rice) has a clear, mellow acidity, and each grain stands out nicely. The temperature is just right, and you can see careful work throughout that brings out the best in each ingredient. The Omakase selection of Japanese sake was also good, and being able to choose your ochoko (small sake cup) is a subtle but welcome touch♪ And the chef, with his calm and lovely smile, is charming too♡
Source:sugar0214's review
moca♡
They take great care with the nigiri, using two kinds of shari (sushi rice) depending on the topping. The balance between the topping and the shari feels just right, and the chutoro (medium fatty tuna) and anago (conger eel) were especially outstanding. The seasonal specialties are also vibrant, bringing out the full flavor of fish at its seasonal best. The taisho (head chef) has a gentle manner, and being able to enjoy conversation at just the right distance is part of the appeal.
Source:moca♡'s review
182
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Photograph:www.doom.now.cc
Located about a 10-minute walk from Shibuya Station, Sushi Naoki is a popular spot where you can enjoy excellent Edomae sushi in a modern space with a traditional Japanese feel, made with ingredients carefully selected through a trained eye.
The space is full of thoughtful touches, including warm spotlights and beige plaster walls finished by a skilled artisan. Both lunch and dinner are served as Omakase courses.
Photograph:so0920
This sushi is said to be delicious, blending the tradition of Edomae-zushi (traditional Tokyo-style sushi) with modern innovative techniques.
The fresh seafood sourced from Toyosu Market features a lineup that lets you feel the season, and reviews say that no matter how many times you visit, it still feels like a fresh experience. The tuna served in the course meal is prepared with a process called hagashi, and it is said to melt in your mouth.
Photograph:so0920
The shari (sushi rice), blended with akazu (red vinegar) and rice vinegar, is said to have a sharp, clean tang.
To serve it in the best condition, they cook the rice according to when customers arrive and control its temperature as well.
ウエスト2400
I visited over the New Year holiday. It was delicious. As always, if you want to enjoy nigiri sushi, this is the place. They serve about 15 or 16 pieces, so make sure you arrive properly hungry. The shari (sushi rice) has real character. The neta (sushi toppings) stand up to it well. If you like boldly seasoned shari, I think this will suit you. The maguro no hagashi (scraped tuna) and sujime iwashi (vinegared sardine) are irresistible.
Source:ウエスト2400's review
minoru040219
I happened to visit while temporarily back in Japan from overseas, and it was truly delicious and excellent. Everything was well balanced, but personally I really liked the shari (sushi rice). Even though I had plenty to eat, I still wanted just a little more and ended up placing an extra order.
Source:minoru040219's review
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Photograph:だーゆら
Shibuya Sushiki is a sushi restaurant about a 3-minute walk from Shibuya Station. Unusually for an authentic sushi spot, they offer All you can drink alcohol.
Inside, the calm and refined Japanese atmosphere makes you forget the bustle of Shibuya. At the spacious counter, you can watch the head chef at work.
Photograph:中目在住
They are said to be particular about the ingredients they purchase in-house every day. The prep work, yakumi (condiments), and vinegar are chosen to best match the seafood they use.
The shari (sushi rice) is shaped with a delicate touch and firmness that gently falls apart in the mouth, and the toppings are said to be exceptionally fresh.
Photograph:だい c61f1d
In the course menu, you can enjoy not only nigiri (hand-formed sushi) but also dishes that highlight seasonal flavors.
All you can drink includes a lineup of Japanese sake, Japanese whisky, wine, and more. The Japanese sake selection mainly features dry and fragrant labels with a clean finish that pair well with sushi.
33b884
This time I had the course menu, and the hassun platter, the Appetizers, and of course the nigiri were all delicious. I also enjoyed the drinks, from beer to hire-zake (hot sake with grilled puffer fin). They also have non-alcoholic beer, so even people who do not like alcohol can enjoy it. I was surprised that you can get sushi like this in this area of Shibuya.
Source:33b884's review
soba_jp
Every piece of nigiri (hand-formed sushi) is a just-right size, and each one really shows the quality of the topping. The shari (sushi rice) is not too soft and is shaped with perfect balance, giving it a pleasant feel as it gently falls apart in your mouth. The anago (conger eel) nigiri had a light texture with the savory aroma of the sauce spreading through it, making it one especially memorable piece. Another nice point is the wide All you can drink lineup.
Source:soba_jp's review
177
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Photograph:酒と飯
Edomae Sushi Sushifuku, about a 3-minute walk from Shibuya Station, is a sushi restaurant with a striking single-slab counter made from Yoshino hinoki (Japanese cypress), a high-end wood. The L-shaped counter surrounding the kitchen also lets you enjoy a live feel.
It also offers fully private rooms (for 4, 6, or 8 people), making it ideal for occasions when privacy matters.
Photograph:大盛りのありすさん
With the Omakase course, you can enjoy sushi and tsumami (small dishes) backed by many years of experience and a never-ending spirit of pursuit.
The restaurant serves Edomae-zushi (Tokyo-style sushi) that brings out the best in each ingredient through traditional techniques. The popular choice for a first visit is the "[Dinner] ~Otameshi~ Nigiri-focused Course," which is said to be the best introduction.
Photograph:batta_2
The "[Dinner] ~ Uni (sea urchin) Tasting Comparison ~ {Premium} Course" lets you enjoy nigiri featuring the high end ingredient uni, along with sashimi and grilled dishes.
Reviews say they have a wide selection of Japanese sake, and that you can drink it from beautiful, delicate Edo Kiriko (cut glass) ochoko (small sake cups).
naomichi19740617
I had the dinner Omakase course! The tsuke maguro (marinated tuna), ika (squid), and kuruma ebi (Japanese tiger prawn) were especially good. The nigiri were bite-sized, making them easy to eat. The small dishes, such as the tsukidashi (small appetizer), were also tasty, and they have a wide selection of drinks, so this is a sushi place where you can enjoy eating while you drink. Even though it is conveniently close to Shibuya Station, the restaurant spreading out underground has a calm atmosphere.
Source:naomichi19740617's review
バスケットマンAdo
It’s on the first basement floor of the building, so don’t get lost. I chose the uni (sea urchin) tasting course. I love uni. For drinks, I had beer, then 3 go of Japanese sake, and about 3 cups of green tea high. I felt like the timing of when they served the sushi matched well with the Japanese sake. There was quite a lot of food, and it was tasty. I added an order of toro-taku (fatty tuna and pickled daikon roll) and that was the finish.
Source:バスケットマンAdo's review
529
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Photograph:ポタラ。
Located just off Mitake-dori, "Shibuya Sushi Labo" has a Japanese style with a bright shiraki (unfinished white wood) counter that gives the place an upscale feel.
It is a sushi restaurant with no stuffy atmosphere, where you can relax and enjoy your meal and conversation.
Photograph:ナッツ1972
Tsumoto-shiki (Tsumoto-style) aged sushi is well known here. It uses a technique called “kyukyoku no chinuki” (ultimate blood draining), which is said to bring out more of the flavor and depth of the seafood.
It is served in both lunch and dinner courses.
Photograph:るきるなと
Along with aged sushi, they also serve "new" Edomae-zushi (Edo-style sushi) made with modern techniques. The restaurant is said to offer toppings with rich umami and seafood with a nice bite that shows off its freshness.
The shari (sushi rice) is also high quality, and you can see the restaurant's attention to detail in the way the acidity comes through and how each piece is formed.
ナッツ1972
Because it was jukusei-zushi (aged sushi), the flavor of the fish felt especially deep. The toro and uni were particularly delicious and melted away in an instant. I also had several other kinds, including tai (sea bream) and isaki (grunt), and every piece was great, from the topping and shari (sushi rice) itself to the way it was formed, gently melting in the mouth and showing the sushi chef’s skill. This time I visited for lunch, so next time I’d like to order the dinner course.
Source:ナッツ1972's review
21s._ra
Both the jukusei-zushi (aged sushi), which brings out deep umami over time, and the fresh, pleasantly firm sushi had their own different appeal, and both were delicious.
Source:21s._ra's review
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Photograph:チョコレート大魔王つーしゃん
Sushi Inase is a sushi restaurant located under the stairs near the Namikibashi intersection, a 4-minute walk from the New South Exit of Shibuya Station. At its counter with just 10 seats, you can casually enjoy authentic sushi made with fresh seasonal toppings.
The sushi by the head chef, who trained at well-known restaurants, is popular, along with sommelier-selected wine and seasonal Japanese sake.
Photograph:にゃんちゅ72
For the shari (sushi rice), they use Koshihikari rice from Fukushima Prefecture and cook it in a hagama (traditional cast-iron pot), adjusting the water as they go.
Their original blend of akazu (red vinegar), made from Domestic sake lees, gives it a well-balanced taste with just the right balance of acidity and saltiness.
Photograph:ZDM1000R
The Omakase course of sushi and small plates features Special ingredients from Toyosu and appetizers and dishes filled with the chef’s ideas.
You can expect a new style of sushi, with condiments changing to match each topping.
2525625
The toppings, shari (sushi rice), and sakana (small dishes served with alcohol) all showed careful work, and the course felt highly satisfying. For a drink, I had a beer called Shirohonoka that you can only enjoy around Tokyo, and that was great too. The head chef also had a warm personality, and he explained things carefully only when needed, with no pushiness at all, which made the atmosphere feel comfortably relaxed.
Source:2525625's review
アイアンマン哲生
This sushi restaurant serves really great sushi, but unlike the tense or intimidating atmosphere some sushi places have, it feels very comfortable here. Even though it was my first visit, I was able to spend time here as if it were my home ground. The nigiri, grilled dishes, and soup were all impressive. The flavors are very delicate. I will definitely come back here.
Source:アイアンマン哲生's review
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Photograph:Papa03130111
KINKA sushi bar izakaya Shibuya is a sushi restaurant on the second floor of a fashion building in the Shibuya Koendori area, where you can enjoy not only sushi but also washoku (Japanese cuisine)-based tapas and drinks.
The stylish interior is a space where even solo diners can enjoy good food and drinks, making it easy to stop by casually.
Photograph:あんじゅ538
The signature item is “KINKA Meibutsu Aburi-zushi (KINKA’s Signature Seared Sushi),” where the toppings are seared with a torch. It is served in the traditional Japanese oshizushi (pressed sushi) style, made by layering the ingredients and pressing them into shape from above.
Seared this way, the fat in the toppings melts slightly and gains a nice toasty aroma, making it very tasty.
Photograph:さすらいのうぶちゃん
A popular option here is the menu that lets you enjoy both nigiri sushi made with seasonal ingredients and aburi sushi (seared sushi).
There are several kinds of aburi sushi, including the homemade sauce item “salmon and aioli sauce” and “shime saba (cured mackerel) and Saikyo miso (Kyoto-style sweet miso)” with a garlic miso sauce, and you can also enjoy them in a course menu.
t0m0_0808...
This time, I had the 10-piece aburi (seared) sushi set. The nice toasted aroma that only aburi brings stood out, and it brought out even more of the topping’s flavor, making it feel very Manzoku for lunch. The balance with the shari (sushi rice) was also good, and I really enjoyed each piece. It is easy to drop in, but the taste is still the real deal. This is a place I would like to stop by again when I want a slightly fancy sushi lunch in Shibuya.
Source:t0m0_0808...'s review
博徒119
Of course the standard sushi was good, but I also really enjoyed the aburi-zushi (seared sushi) they recommend here. From the presentation to comparing different kinds, this is a place that gives you plenty to talk about! I especially like the seared salmon. The lobster arajiru (fish broth made from scraps) is unusual!
Source:博徒119's review
851
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Photograph:ゆっきょし
Sushi Ginza Onodera Musuko Shibuya Ten is a sushi restaurant closest to Shibuya Station Exit A5b, with easy access from Hachiko Square and the Inokashira Line.
You can casually enjoy Edomae-zushi (Edo-style sushi) from Japan’s global restaurant brand, the Ginza Onodera Group, by ordering on a touch panel. It is also well liked for letting guests fully enjoy watching the sushi being made right in front of them.
Photograph:J food
The menu features fresh toppings from Yamayuki Group, an intermediate wholesaler at Toyosu Market, along with house made toppings such as zuke (marinated fish) and simmered fish.
In addition to akami (lean tuna), chutoro (medium fatty tuna), and hon-maguro (Pacific bluefin tuna), they also offer zuke, a traditional Edomae sushi technique in which the topping is marinated in sauce, and each piece can be ordered from 1 piece.
Photograph:chocosara
The "jika-sei ni-anago (house-made simmered conger eel)" has a soft, tender texture and is said to melt in your mouth.
Along with authentic sushi shaped right in front of you by skilled chefs, they also offer dishes that pair well with drinks, so you can enjoy them with Japanese sake or whisky too.
nori1207
First up was the chutoro nigiri (medium fatty tuna hand-formed sushi) from Yamayuki. Paired with akazu (red vinegar) rice, it was unbelievably good. We tried all sorts of things, and of course there were no misses. The kujira nigiri (whale hand-formed sushi) had a nostalgic taste for people our age. I had not eaten it in a long time, but it really is like meat. It was delicious.
Source:nori1207's review
J food
The hon-maguro (bluefin tuna) had fine knife cuts worked into it, and the flavor had really settled in there, which made me think, this is exactly the kind of Edomae (Tokyo-style sushi) craftsmanship you hope for. The firm shari (sushi rice) with rich akazu (red vinegar) made it excellent! The nori on the gunkan was crisp, fragrant, and popped nicely, then in an instant the rich flavor and sweetness of uni (sea urchin) spread through the mouth, followed by the deep taste of the akazu shari at the end!!
Source:J food's review
489
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Photograph:www.doom.now.cc
Shibuya Sushisen is a sushi restaurant about a 3-minute walk from Shibuya Station, located on the 10th floor of a building along Miyamasuzaka, with counter seating and fully private rooms.
They offer courses that highlight the seasonality of sushi and kaiseki (traditional Japanese course cuisine), with several plans to choose from including lunch and the "All you can drink Dinner Omakase Course."
Photograph:お酒好きのゆう
Sushi eaten while watching the chef’s professional knife skills and technique over the counter is popular because it feels Special and tastes great.
The sushi made by the head chef, who trained hard at well-known restaurants, is high quality, and he is said to shape each piece after judging the best time to eat it.
Photograph:ぷり0923
You can enjoy seasonal neta (sushi toppings) that are carefully selected after daily visits to the market. The shari (sushi rice) uses akazu (reddish-brown vinegar made by aging sake lees), a basic element of Edomae-zushi (Tokyo-style sushi).
From soy sauce and wasabi to nori (seaweed), they serve only items approved by the head chef.
Visited for lunch. This is a sushi restaurant with a calm atmosphere, and this time I had 9 kinds of nigiri (hand-formed sushi). Every topping was fresh, and the shari (sushi rice) had just the right temperature and texture, showing careful work in each piece. The shiromi (white fish) and hikarimono (silver-skinned fish) in particular stood out, bringing out the full flavor of the ingredients.
Source:https://www.doom.now.cc/en/tokyo/A1303/A130301/13275802/dtlrvwlst/B518963925/
The amount was just enough to leave us pleasantly full, and we enjoyed everything because it was all delicious. We finished eating in about 40 minutes. Since we were seated at the counter, we enjoyed watching the sushi being made.
Source:https://www.doom.now.cc/en/tokyo/A1303/A130301/13275802/dtlrvwlst/B518536490/
741
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Photograph:シォンイ
Shibuya Sushi Matsumoto is a talked-about restaurant opened by a famous sushi spot in Akasaka, and it is located about a 1-minute walk from Shibuya Station on the Keio Inokashira Line.
Inside, you will find a calm and refined Japanese-style space. It features a white wood counter and fully private rooms available for 2 people or more. This is a place you will want to visit for all kinds of occasions, including family outings and special celebrations.
Photograph:mori_ai
The menu at Shibuya Sushi Matsumoto is course-only for both lunch and dinner, with choices such as kaiseki (traditional multi-course Japanese meal) and Omakase.
They say you can enjoy a great balance of traditional Edomae-zushi (Edo-style sushi) and unconventional tsumami (small dishes served with drinks).
Photograph:usa-1118
The course features ingredients specially selected by the chef, from seasonings to sushi toppings.
With the "Premium Omakase Nigiri Course," you can enjoy sushi and a la carte dishes that have impressed people around the world. In addition to Edomae-zushi (Edo-style sushi) specialties like marinated tuna, it includes a tasting comparison of uni (sea urchin) and 14 kinds of rolled sushi, making it a richly luxurious lineup.
ジャスミン1636
It was very good, and the pacing felt just right, maybe because they were keeping an eye on how we were eating! Personally, I thought the amount and balance of the course were really good too. Not only were the toppings great, but the shari (sushi rice) was tasty as well, and the thoughtful service felt nice! Even though it is counter seating, I really appreciate being able to enjoy good sushi without any stiffness. I’d love to go again.
Source:ジャスミン1636's review
tak.h313
In the end, I was very Manzoku! I wanted to have sushi, so I chose the 10-piece sushi course. It started with chutoro (medium fatty tuna), and I had ika (squid), zuke (marinated fish), and a small bowl of kani (crab) and ikura (salmon roe), and every piece showed such careful work! The cross sections of the toppings, the way the garnish was added, and the mellow black vinegar rice... It was a course that kept me fully Manzoku from start to finish.
Source:tak.h313's review
488
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Photograph:やっぱり肉でしょ
Sushi Kai is a sushi restaurant on the basement level down a back alley off Miyamasuzaka, about a 5-minute walk from Shibuya Station. You can enjoy Yamagata's local dishes, local sake, and Edomae-zushi (Edo-style sushi).
Hip-hop plays comfortably through the calm Japanese-style space, creating a relaxed and easygoing atmosphere.
With the course, you can enjoy fresh seafood sourced from the Toyosu Market wholesaler Yamakou Group.
This is nigiri topped with ten'nen hon-maguro (wild Pacific bluefin tuna) from Shiogama, Miyagi Prefecture. With seafood from Special production regions and a great balance with the shari (seasoned sushi rice), it offers a top-class taste with the rich flavor of toro (fatty tuna) as well.
Photograph:生姜焼きはロース派
This is one dish from the restaurant’s top recommended course, the “All Inclusive Course.” It is the “Yamagata no Dashi Futomaki (Toro),” a specialty that brings together a local dish from Yamagata Prefecture and Edomae-zushi (Edo-style sushi).
Another draw is the All you can drink option with 30 varieties, where you can also enjoy Japanese sake from Yamagata.
It was a luxurious place, and I had a great time. Even though it is in Shibuya, it had a calm atmosphere. The toppings were fresh and satisfying. The tuna in particular was excellent. The shrimp was also delicious. I would like to make another reservation and visit again.
Source:https://www.doom.now.cc/en/tokyo/A1303/A130301/13286592/dtlrvwlst/B519949160/
生姜焼きはロース派
The sushi here is inspired by Yamagata, where the chef is from, and you can enjoy sushi you can only eat here☺️With its hideaway style exterior and service with lovely smiles, it is a very comfortable place to spend time. And the chef has a very strong presence. Anyway, the toppings are on the larger side, and the near perfect balance that still lets you taste the shari (sushi rice) is great⭕️The cost performance was also just right, and everything was very delicious!
Source:生姜焼きはロース派's review
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Photograph:満腹次郎0843
Sushi Ryu is a sushi restaurant near Shibuya Station, tucked away on a side street just off Meiji-dori near MIYASHITA PARK. The calm Japanese-style space has counter seating as well as Semi-private room and fully private room options.
It also gets good reviews for its warm atmosphere, created with the hope that even younger guests in Shibuya will feel comfortable stopping by.
Photograph:お酒好きのゆう
You can enjoy Edomae-zushi (Tokyo-style sushi) made with fresh seafood from nearby waters.
The most popular option, the "Special Nigiri," is a course that includes 11 pieces of nigiri and lets you enjoy everything from Appetizers to dessert. They serve seasonal ingredients in a style that gives you a little bit of many different things.
Photograph:ずくにゃん/ᐠ. .ᐟ\ Ⳋ
The standard course is the chef’s Omakase, which features the best picks of the season.
With a menu that changes based on what comes in that day, it never gets boring, and this sushi restaurant has many regulars and is easy to visit for both lunch and dinner.
Flat55
I really enjoyed the meal. Each piece of nigiri was carefully made and very good. They also picked recommended drinks for me, and I was very Manzoku.
Source:Flat55's review
ボブ一
I have visited many times. In a calm space that feels hard to believe is in the middle of Shibuya’s bustle, the sushi is always delicious and I am always Manzoku. Not only the sushi, but also the grilled fish and chawanmushi (savory egg custard) have a gentle flavor that feels comforting. It is a restaurant that makes me want to come back again.
Source:ボブ一's review
383
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Photograph:www.doom.now.cc
Shibuya Pichiten is a popular restaurant in the Sakuragaoka area, lined with cherry trees, about a 3-minute walk from the Shin-Minami Exit of Shibuya Station, where you can casually enjoy high-quality dishes such as sushi and tempura.
Although the restaurant is located in the basement of a building, it has high ceilings, and the interior is styled in a chic Japanese modern look with wood and concrete.
Photograph:sake_suki
The "hon-maguro (bluefin tuna) futomaki (thick sushi roll)" is this restaurant's signature dish, and its hearty look alone builds excitement.
It is cut into large pieces, and people say the rich fat and filling portion make it very satisfying. You can also add ikura (salmon roe) or uni (sea urchin) as a topping for an extra charge.
Photograph:chi3a113
At this restaurant, where you can casually enjoy fresh seafood, the authentic nigiri sushi is also recommended, with assortments and A la carte options available.
They also offer a wide selection of Japanese sake specially chosen from around Japan, Japan's oldest gin and tonic, and Japanese whisky. They pair well with the seafood and other dishes, so you can enjoy them together.
Fullグルメ
What stood out most was the honmaguro futomaki (fat sushi roll with bluefin tuna), one of the shop’s signature items. The sheer volume is impressive right away. Inside the large futomaki, it is packed to the brim with honmaguro and takuan (pickled daikon), making it the height of luxury. The honmaguro was rich with fat and had a melt-in-your-mouth sweetness that made it absolutely delicious!
Source:Fullグルメ's review
sake_suki
The maguro (tuna) thick sushi roll is a must order! They also have a wide variety of tempura, including some unusual items! It was great that we could enjoy so many different kinds. This was a lovely izakaya where you can enjoy pairings of Japanese sake and fish. I’d like to visit again.
Source:sake_suki's review
164
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Photograph:www.doom.now.cc
Sushi no Ikumi is a sushi restaurant about a 5-minute walk from Shibuya Station, tucked away on a side street off Miyamasuzaka, and it is said to be particular about using natural ikejime fresh fish.
They also have a wide selection of Japanese sake, shochu, and Japanese whisky. The seating includes counter seats, fully private room, and table seating.
Photograph:zabooooon36
This is a plate that shows off the chef’s skill, lined with akami (lean tuna), shiromi (white fish), and shiny fish like aji (horse mackerel) and iwashi (sardine). The sushi toppings use seasonal wild fish caught that morning and sourced ikejime (a Japanese fish dispatching method), making the most of their freshness.
You can take your time and enjoy the hospitality shaped by the owner’s many years of experience and the delicate flavors.
Photograph:SUPER1313
You can enjoy sushi either as a course meal or à la carte.
The shari (sushi rice) is kept small to bring out the flavor of the seafood and pair well with sake. They cook Koshihikari rice in a kama (traditional pot), use akazu (red vinegar) and komezu (rice vinegar) depending on the type of fish, and are known for their perfect grip when forming each piece.
SUPER1313
Each piece is carefully prepared with the day’s seasonal best, and the shari (sushi rice) is small and light, bringing out the flavor of the toppings. There is something very satisfying about going with the flow of seasonal ingredients, especially rich fresh fish and fragrant shellfish.
Source:SUPER1313's review
ベンジャミン2106
If you are having sushi here, the counter is the way to go! You can take the freshly made sushi right from the chef's hand and pop it straight into your mouth. Ah, freshly made really tastes the best. The sushi is of course delicious, but the chef's creative dishes, like gari (pickled ginger) kohada (gizzard shad) roll and sashimi-style buri (Japanese amberjack) daikon radish, also look great and taste great.
Source:ベンジャミン2106's review
119
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Photograph:Termine
"Shibuya Sushi Sublime TOKYO" is a sushi restaurant on the 4th floor of a building near the entrance to Shibuya Station's Center-gai. It is said to be a one-of-a-kind Shibuya spot where you can dine while viewing digital art created with teamLab's latest technology.
In sharp contrast to the bustle of Center-gai, you can enjoy authentic Edomae-zushi (traditional Tokyo-style sushi) in the calm interior.
Photograph:kinako0923
At the stylish counter seats with digital art, you can enjoy sushi just shaped by the chefs.
This fresh dining experience, where Edomae-zushi (Tokyo-style sushi) passed down over many years meets the latest modern technology, is said to be popular.
Photograph:ぺこちゃんログ
The chef mainly serves top quality natural seafood in course meals, including seasonal items selected at the market.
The shari (sushi rice) uses red vinegar, letting you enjoy its balance with the toppings. Beyond the sushi itself, you can feel the careful attention in every item, from premium nori (seaweed) from Ariake to Special wasabi.
秘書グルちゃん
The akazu (red vinegar) rice brings out the flavor of the toppings, and the balance is also excellent, gently falling apart the moment it hits your mouth. In a space where you can enjoy authentic sushi without feeling formal, the staff’s manner and service were also very pleasant✨
Source:秘書グルちゃん's review
あきごん36
I had sushi at Suburimu. The balance between the neta (toppings) and shari (sushi rice) was great, and the toppings were rich with fat, sweet, and satisfying to eat! Personally, my favorites were the very first hirame (flounder), kinmedai (golden eye snapper), and anago (conger eel)^^ The uni (sea urchin) and ikura (salmon roe) rolled sushi was also a very rich and luxurious combination!
Source:あきごん36's review
183
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Photograph:zuppifood
This sushi restaurant is about a 7-minute walk from the New South Exit of Shibuya Station and relocated from a Daikanyama shop that had been in business for about 38 years. It has continued to be loved even after changing its name to Sushi Ichikan.
In addition to counter seating, the restaurant offers table seating and a fully private room with Sunken kotatsu seating.
Photograph:猫のコテツ
You can order by course or à la carte. This is the popular nigiri of zuke maguro (marinated tuna) served as part of the course. The flavor of the wasabi is nice as well.
The balance of the tuna, well marinated in sauce, and the wasabi is said to be spot on, with a taste so good that once you try it, you will want it again and again.
Photograph:SAO☆
Anago (conger eel) is also one of the popular toppings. It has a soft, gentle texture, and its sweetness is said to spread across the palate.
There are two seasoning options: simple salt that brings out the ingredient’s natural flavor, and tare (sweet soy-based sauce) that adds more depth. Many people order both.
seira0430
I was impressed that I could casually enjoy sushi à la carte and that everything tasted so good. I definitely want to go back and eat there again！！The isobeyaki (grilled with soy sauce and wrapped in seaweed), negitoro (minced fatty tuna with green onion), torotaku (fatty tuna and takuan pickles), and sashimi dishes were all delicious one by one, and they got me hooked on sushi.
Source:seira0430's review
Maru080
Of course, the Omakase is great, but it is also fun to choose from the list of toppings the taisho (head chef) shows you. I also thought it was really nice that they could handle adjustments, like adding extra wasabi to the kanpyo (dried gourd roll). I recommend it because both the counter seats and the Private room with Sunken kotatsu seating are very enjoyable.
Source:Maru080's review
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