[Tokyo] 20 Recommended Sushi Spots Around Kyobashi Station! Well Reviewed Restaurants

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There are many sushi restaurants around Kyobashi Station that are known as standout spots. One of them, Sushi Yuu, is by reservation only and starts all guests at the same time for both lunch and dinner.

At the counter seats, you can enjoy your meal while watching the chef's skilled work up close.

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There are two types of seating: the main counter where the taisho (head sushi chef) prepares the sushi, and a separate counter.

Both offer Omakase made with carefully selected fresh seafood. The chefs' lively conversation and performance are also part of the appeal.

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For the sushi toppings that go on top of the vinegared rice, they use quality fish from different regions and seasonal ingredients.

They also adjust the texture and temperature of the shari (vinegared rice), and the sushi is well regarded for its balanced pairing with the toppings.

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Sushi Itsutsu is a sushi restaurant with a calm atmosphere tucked away on a backstreet in Higashi-Ginza (East Ginza).

Despite its upscale exterior, the attentive service makes it easy to relax without feeling stiff or formal. It is also said to have many regulars who visit often.

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With the course, you can enjoy a handpicked Omakase selection of sushi, including recommended items for that time of year.

It is well known for the large number of dishes, leaving you full and with a real sense of Manzoku. The sushi is said to be consistently high quality, with the chef’s skill shining through in every piece.

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You can enjoy pairings of sushi and small dishes with Japanese sake and wine.

The combinations bring out the best in both, making the food and drinks go down easy. The pairing comes in 3-glass or 5-glass plans, and they also accept On-the-Day orders.

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Yaesu Sushi Umimi is a popular sushi restaurant near Kyobashi Station, located on the basement level of the Yaesu N3 Building, and reservations are a must.

The restaurant has counter seats where you can watch the chefs at work, as well as fully private rooms designed to give you a sense of privacy.

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For the sushi rice, they use hibernated Hitomebore rice grown with organic farming.

The rice is cooked in a Clay Pot from Shigaraki Kumoi Gama (a famous kiln in Shiga Prefecture). Paired with Special vinegar, it becomes sushi rice that works in harmony with the toppings.

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Here, you can enjoy Edomae-zushi (Tokyo-style sushi) made with carefully prepared ingredients and detailed craftsmanship in an Omakase course.

Some courses, such as the "[Lunch Dinner] Omakase Umi Course Umi," include the luxurious "Two-Type Uni (sea urchin) Tasting" featuring top-grade uni.

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Nadaman Shangri-La Tokyo is a Japanese restaurant on the 29th floor of the luxury hotel Shangri-La Tokyo.

At the stylish Japanese-modern counter seats, you can enjoy sushi prepared right in front of you by skilled chefs.

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In addition to course meals, they also offer sushi à la carte, so you can choose what works best for the occasion.

At lunch, the sushi counter plan is also popular, where you can enjoy 7 pieces of nigiri sushi and a sashimi assortment.

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The dinner course limited to the sushi counter is a plan that includes Omakase sushi, a la carte dishes that pair well with drinks, and dessert.

In the evening, the grown-up combination of sushi and Japanese sake is also recommended. They have rare Japanese sake and tasting sets.

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Tsukiji Aozora Sandaime Marunouchi is located on the basement level 1 of the Marunouchi Nijubashi Building in front of the Imperial Palace.

The tuna prepared by the highly experienced head chef and the classic Edomae-zushi (traditional Edo-style sushi) are well liked. The neatly kept interior has a surprisingly casual feel.

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The most popular course is the "Evening Omakase ≪Fujita Suisan's top grade hon-maguro (bluefin tuna)≫ (small dishes and nigiri sushi)."

At this restaurant, they serve tuna from Fujita Suisan, a supplier trusted by many well known restaurants and loved by many fans.

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For tuna, you can enjoy chutoro (medium fatty tuna, a cut with a good balance of lean meat and fat) and akami (lean tuna), as well as the house specialty, ohagi.

ohagi is said to be a great dish, with crisp takuan (traditional Japanese pickled daikon radish) matching the melt-in-your-mouth tuna.

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At Sushi Mutou, you can enjoy Edomae-zushi (Tokyo-style sushi) prepared by a highly experienced sushi chef, along with Japanese sake and wine.

Inside, the restaurant has a calm atmosphere that makes you forget the bustle around Kyobashi Station. Reviews also say the attentive service makes it comfortable, so you can relax and enjoy your meal at an easy pace.

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The sushi lineup uses fresh seafood, including carefully selected Fujita maguro (Fujita Suisan tuna).

The lean tuna has a rich, full flavor, while the chutoro is said to be excellent, with just the right amount of fat that melts in your mouth. Some customers even add extra tuna to their course because it is so good.

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The shari (sushi rice) is made with komezu (rice vinegar), which gives it a clean, refreshing tang.

In addition to sushi, the course includes small dishes featuring seasonal flavors. Along with Japanese sake that pairs well with the fish and food, they also offer wines, mainly from Burgundy.

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Asakusa Sushi-ba Hinatomaru Tokyo Eki Chuo Ten is a sushi restaurant run by a seafood wholesaler and intermediate distributor, with several restaurants in Tokyo.

The 1st floor has a casual standing sushi counter, while the 2nd floor is fully equipped with window seats overlooking the bus rotary.

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The “Maguro 5-Piece Nigiri” lets you enjoy tuna from (Each) part of the fish. It is one of the restaurant’s popular menu items, and tuna lovers will find it hard to resist.

They also offer assortments such as the “Shiromi 3-Piece Nigiri,” so you can enjoy comparing different kinds as well.

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They carefully judge the freshness, quality, and seasonality of the seafood and purchase it every day with a trained eye.

Skilled chefs prepare each item with care and add an extra touch suited to the character of the ingredient, bringing out the best in each topping.

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At “Sushi Meguri,” you can enjoy sushi that reflects the changing seasons of the nijushi-sekki (the 24 seasonal divisions of the year).

The interior has the warm feel of wood, with counter seating only. At the tsukeba (sushi preparation area) stands the owner, who trained at long established sushi restaurants in Tokyo.

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Sushi is a Japanese dish that lets you taste the full flavor of seafood directly. With a wide range of prep work and cooking methods, it brings out the best in each ingredient.

At this restaurant, the ingredients used change regularly, so no matter how many times you visit, it still feels fresh and enjoyable.

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Both lunch and dinner offer courses that include Appetizers, seasonal dishes, and sushi.

The Japanese sake selection is chosen to match ingredients from the nijushi sekki (24 seasonal divisions). It mainly features local sake from Tohoku and Yamagata Prefecture, the owner's hometown.

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In the Ginza area, there is a sushi restaurant from the popular Sado City, Niigata-based Sado Benkei Group.

Sushi Benkei Umi Ginza Ten has a Japanese modern interior with counter seating and an unpretentious atmosphere where you can relax.

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The taisho (head chef) has more than 50 years of experience as a craftsman. The seafood selected with his expert eye is seasonal catch from Toyosu Ichiba (Toyosu Market).

For the shari (sushi rice), they use Koshihikari rice from Sado, a place famous for its rice.

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The sushi ranges from classic Edomae-zushi (Edo-style sushi) to creative modern takes with a playful touch. At both lunch and dinner, you can enjoy sushi filled with the chef’s attention to detail as an Omakase course.

The toppings are fresh, the shari (sushi rice) is seasoned only with vinegar and salt, and the way each piece is shaped is said to be just right.

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Sushi Hakata Matsumoto Yaesu Ten is the Yaesu branch of Hakata Matsumoto, which split off from a well-known restaurant in Akasaka, Tokyo.

From the counter scented with hinoki (Japanese cypress), you can feel the beauty and warmth of the pale wood. For meals with family or special occasions, the Private room is also recommended.

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The menu consists only of a carefully planned Omakase course. You can enjoy classic Edomae-zushi (traditional Edo-style sushi) that carries on tradition, along with small dishes with a creative twist.

One of the best parts of counter sushi is watching the chefs work skillfully right in front of you.

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The ingredients are said to all be high quality, chosen by professionals for the blessings of the season and more. The seafood is fresh, and some toppings are said to have a nice rich fat content.

Reviews say the sushi rice is seasoned lightly, so you can really enjoy the flavor of the toppings.

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Uogashi Jiromatsu is a sushi izakaya (Japanese-style pub) on the 11th-floor restaurant level of GinzaNovo.

Inside, there are window-side table seats with an open feel and a view, as well as counter seats where you can enjoy the live atmosphere.

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For its seafood dishes, the restaurant uses fresh fish delivered directly from production regions such as Tsukiji and Hakodate.

Edomae (Tokyo-style) dishes such as sushi, sashimi, and tempura are especially popular.
Sushi includes assortment options available even at lunch, and at dinner there are also courses with All you can drink, so you can enjoy it in different ways depending on the occasion.

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One of the charms is being able to spend a relaxing time at the counter, watching the chefs at work while enjoying sushi paired with carefully selected local Japanese sake from around Japan.

For Japanese sake, you can choose from more than 30 labels, ranging from Junmaishu to Daiginjo.

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Ginza Sushi Ko Honten Marunouchi Building Ten is an Edomae-zushi (Edo-style sushi) restaurant on the 35th floor of the Marunouchi Building skyscraper.

Inside, the restaurant has a calm Japanese-style atmosphere. In addition to counter seats with white wood countertops, it also has a Private room overlooking the Imperial Palace.

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This is authentic Edomae-zushi (traditional Edo-style sushi) made with ingredients selected from all over Japan. To bring out the best in each ingredient, they prepare them in ways suited to their character, such as kobu-jime (curing with kombu kelp).

The simple shari (sushi rice), seasoned only with vinegar and salt, is said to highlight the natural sweetness of the fish.

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The specialty here is yaki-shiitake nigiri (grilled shiitake mushroom nigiri), which has been loved for about 70 years.

The shiitake mushrooms are grilled over a wire mesh and seasoned with a secret sauce. The shiitake, with its nice smoky aroma from the charcoal fire, is said to be delicious.

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At Sushi Dining Kadohachi Ginza, you can enjoy sushi in a casual setting. It is on the 8th floor of Ginza Glasse, which is home to a wide range of restaurants.

The glass-walled open floor is said to offer a view of Ginza’s urban cityscape.

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Sushi is available A la carte, as assortments, or in courses. The Omakase nigiri lunch set, which comes with miso soup and a soft drink, is also popular.

The toppings are fresh, and the shari (sushi rice) is said to be on the smaller side, making it easy to eat.

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You can eat honmaguro (Pacific bluefin tuna) delivered from a famous tuna specialty intermediate wholesaler at Toyosu Market.

It is said to have a nice balance of tuna aroma and fat, with excellent quality. With the “Honmaguro 4-Part Assortment,” you can compare the different cuts.

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At Hinazushi Nishi Ginza Ten, you can enjoy as much as you want of 60 kinds of premium sushi.

The interior has a warm Japanese style. There were many positive reviews praising the attentive service and other good points.

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The sushi is authentic, with each piece carefully hand-formed one by one by the chefs.

The All you can eat option comes with chawanmushi (savory steamed egg custard) and miso soup, both said to be very good.

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The All you can eat menu includes everything from standard items to monthly seasonal toppings, as well as premium choices like tuna and uni (sea urchin).

Since you can choose and order the toppings you like, it seems to be highly rated for its sense of Manzoku.

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Kyobashi Sushi Hisada is a hidden gem on the basement level of Lang Tower Kyobashi.

It features a white wood counter and relaxing Private rooms, so you can choose the setting to match the occasion.

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The sushi toppings are natural seafood that the owner goes to the market every day to select as Special picks.

For the vinegar mixed with the rice, they use akazu (red vinegar), a hallmark of Edomae-zushi (Tokyo-style sushi). The nigiri is said to be shaped so it gently falls apart in your mouth.

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People say the owner’s care shows in everything here, from the seafood of course to the wasabi, soy sauce, and even the nori (seaweed) used for the sushi.

The menu offers lunch and dinner courses. The contents are Omakase, and they are made up of sushi and à la carte dishes prepared with seasonal ingredients.

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Sushidokoro Ginza Fukusuke Honten is in a great location, just a 5-minute walk from Kyobashi Station, and serves authentic Edomae-zushi (Edo-style sushi) made by skilled chefs.

With the concept of "a high-quality Japanese space," it has a comfortable and relaxing atmosphere.

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This restaurant has a long history, having been founded in 1960. As it is directly operated by a fresh fish wholesaler, it offers fresh, high quality sushi.

In addition to A la carte sushi, which you can choose from more than 50 varieties at all times, you can also order set meals and courses.

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The popular sushi topping chutoro (medium fatty tuna) is a premium wild Indo-maguro (Indian tuna). It has a fairly rich fat content and a melt-in-your-mouth texture.

On the sushi menu, they also highly recommend Ume-madai (brand farmed Sea Bream), a branded farm-raised Sea Bream from Kushimoto, Wakayama Prefecture.

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Near Kyobashi Station, Nihonbashi Sushi Tetsu Honten serves traditional Edomae-zushi (Edo-style sushi) with a history dating back to 1866.

There are two types of seating in total, counter and table seating, so it works well for everyone from solo diners to groups.

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The seafood that the head chef personally sources at the market is very fresh and high quality.

The shari (sushi rice) has its own distinct character, with the sweetness kept in check by adjusting the salt. This brings out the umami of the seafood and results in delicious sushi.

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The restaurant's recommendations are ni-anago (simmered conger eel) and kohada (gizzard shad). These menu items are said to be traditional Edomae-zushi (Tokyo-style sushi) toppings.

Before refrigeration technology existed, people improved their shelf life through various methods, and they were also caught in abundance in Tokyo Bay (Edomae).

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Umai Sushikan is a sushi chain with locations in the Tohoku region and across Tokyo.

At Umai Sushikan Ginza Honten near Kyobashi Station, you can enjoy sushi made by skilled chefs at a bright, clean counter or in a Private room.

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They use fresh seafood delivered directly from Toyosu Market for the sushi toppings. Guests enjoy both the seasonal recommendations and sushi with creative twists.

For courses, the popular Keyaki course includes 9 dishes in total, including sushi as well as sashimi and grilled items.

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The shari (sushi rice) uses akazu (reddish-brown vinegar made from sake lees), which is said to have a mellow acidity that pairs well with the flavor of the seafood.

The plates use Ogatsu Suzuri (Ogatsu inkstone). This traditional craft from the Ogatsu area of Miyagi Prefecture brings out the beauty of the sushi even more.

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Beyond the door is a refined hinoki (Japanese cypress) counter. You can watch the chefs handle their knives and prepare the food, which makes it a visual treat as well.

Ginza Sushi Nakamoto is also appealing for the dignified atmosphere of a high-end sushi restaurant.

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The tuna is sourced from a trusted seafood wholesaler.

At times, they serve premium ingredients carefully selected from around Japan, such as kuro-awabi (black abalone) and nama uni (fresh sea urchin). The toppings in the course include seasonal items and are left to the chef’s Omakase.

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For the sushi rice, they use rare organically grown Mutsunishiki, a rice variety developed specifically for sushi.

It is known for the distinct texture of each grain and its gentle sweetness. The vinegar paired with the rice is also chosen to match the topping, with white vinegar and red vinegar used depending on the neta (sushi topping).

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The interior, with its eye-catching counter made from a single slab of hinoki (Japanese cypress), has a luxurious feel while still being comfortable.

Ryohei Zushi is a restaurant serving authentic Edomae-zushi (Tokyo-style sushi). The owner has spent more than 45 years mastering sushi, including training at well-known restaurants.

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Served as part of the course are sushi and a la carte dishes made with seafood sourced from Toyosu Shijo (Toyosu Market) and seasonal ingredients.

The kuruma ebi (Japanese tiger prawn) used for the sushi is satisfyingly large, and the akagai (ark shell clam) is said to have a nice aroma and texture.

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The shari (sushi rice) showcases polished craftsmanship, and together with the high quality seafood, each piece is shaped to loosen gently in the mouth.

In addition, the Japanese sake selected by a Japanese sake sommelier comes highly recommended. They offer a tasting set of three kinds of Japanese sake as well as premium labels.