Sukiyabashi Jiro Roppongiten
- 3F, Roppongi Hills Residence B, 6-12-2 Roppongi, Minato-ku, Tokyo, 106-0032, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
A typical meal might begin with the subtle flavour of white fish, followed by red fish, then chu-toro. After gizzard shad for the sourness come richer flavours such as horse mackerel or shrimp, then mackerel marinated in vinegar to cleanse the palate; uni and anago follow. The changes in flavour are carefully calibrated for the aftertaste that lingers in between. Underneath chef Takashi Ono’s strict demeanour toward his apprentices lies a gentle affection.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5413-6626
Higashiazabu Amamoto
- 1-7-9 Higashiazabu, Minato-ku, Tokyo, 106-0044, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
The turning point in Masamichi Amamoto’s life was meeting his mentor. His aim is to take Edomae sushi to its next stage. In adding touches to make the fish tastier, he is also expressing his individuality. Also distinctive are the prawn, sticking out from the ledge they are served on, and the salty chu-toro. He carries on the spirit of his mentor who said, “Masamichi, have courage”.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
http://higashiazabuamamoto.com/en/
Nihombashikakigaracho Sugita
- B1F, 1-33-6 Nihombashikakigaracho, Chuo-ku, Tokyo, 103-0014, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Takaaki Sugita sets great store by cooking according to the classic ways. The generously large toppings of the nigiri are placed on vinegared rice that has a refreshingly sour taste. The gizzard shad, a typical ingredient of Edomae sushi, tastes like the fish itself was born to be made into sushi. His sincerity and politeness are also reasons for the popularity of this restaurant. First-time customers get to use a private room.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Notable sake list
- Visa credit card
+81 3-3669-3855
Kobikicho Tomoki
- 4-12-2 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
While respecting Edomae traditions, Tomoki Kobayashi adds his own touches. Between elaborate snacks, he serves three of the recommended nigiri of the day. The idea of serving sushi when the customer is hungry displays an understanding of kaiseki cuisine, where sushi is served to tide customers over between courses. The red uni with vegetables pickled in sake lees is a speciality. We recommend the ‘Tomoki-style’ omakase which is tailored to the customer’s preferences.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5550-3401
http://www.sushi-tomoki.jp/
Sushi Kanesaka
- B1F, 8-10-3 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Owner-chef Shinji Kanesaka is devoted to sushi. He charms his customers as he trains his small army of apprentices. Through the sushi he shapes, Kanesaka conveys his thoughts and understanding of the sea, the fish market, and the work of the artisan. The key to great sushi, he says, is the three-way interplay between topping, vinegared rice, and wasabi. Fixing a keen eye on the condition of the seafood, Kanesaka deftly executes his techniques, harmonising the vinegared rice with each topping.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-5568-4411
https://www.sushi-kanesaka.com/
Sawada
- 3F, 5-9-19 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
When the bell rings in Ginza, the performance begins in this spot-on Azuma-dori. Koji Sawada fell in love with the world of sushi and how a reputation is built from behind a counter. He even did a stint of truck driving to raise the money to start the restaurant. He uses mainstream Edomae technique and focuses on nigiri. His wife’s support behind the scenes is the moon to his blazing sun. His dedication comes through, too, in the tea perfectly brewed in a pot.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 3-3571-4711
Harutaka
- 6F, 8-3-1 Ginza, Chuo-ku, Tokyo, 104-0061, Japan
- ¥¥¥¥ · Sushi
MICHELIN Guide’s Point Of View
Harutaka Takahashi honed his skills at Sukiyabashi Jiro where he learned to make authentic sushi. The quality of the toppings is excellent, and it’s more than evident why he enjoys the trust of connoisseurs and those in the business. The rice is cooked firm in a broad-brimmed pot several times to give it just the right chewiness. Enjoy sushi of varying levels of sweetness and sourness and different temperatures, in keeping with the traditions.
Facilities & Services
- Air conditioning
- Counter dining
+81 3-3573-1144