Jukuseizushi Yorozu Tokyo

Awards

MICHELIN Guide

One star restaurant, 2025

All Michelin stars in Tokyo All Michelin stars in Japan All 1 star Michelin in Tokyo All 1 star Michelin in Japan

Restaurant Ranking

Restaurant Ranking 2024, #3080, PRO #16.00, USER #0.00

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Cuisine

Sushi

• 2023
• 2022
• 2021

Dinner at 熟成鮨 万

on 22 Nov 2023

by 鮨食べる人 アメリカ人

Simple. Shirayama-san's tamago is the only custard-style tamago I've seen outside of Kanesaka-style sushiya (and of course the crème brulée version popularized by @hiro.sato.sushi). The big difference here is that there is actually shrimp flavor in it, but it remains just as bouncy. 😋

Dinner at 熟成鮨 万

on 19 Nov 2023

by 鮨食べる人 アメリカ人

I guess you could claim, that in the tiny Instagram food snob bubble, heavily aged kajiki is famous for being an invention of @sushikimurakoji and anybody else who does it is an imitator. The fact that Shirayama-san is serving it must undoubtedly be related to its popularity.
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This piece was aged 65 days. Just step back and think about that. More than two months, longer than most butchers are willing to age steaks for fear that they will spoil. This has the texture and scent of any other... More

I guess you could claim, that in the tiny Instagram food snob bubble, heavily aged kajiki is famous for being an invention of @sushikimurakoji and anybody else who does it is an imitator. The fact that Shirayama-san is serving it must undoubtedly be related to its popularity.
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This piece was aged 65 days. Just step back and think about that. More than two months, longer than most butchers are willing to age steaks for fear that they will spoil. This has the texture and scent of any other fatty white fish. The only giveaway that this had been aged were the deep umami flavors resulting from the breakdown of complex proteins over time. Parmesan, shiitake, red wine - basically the same amino acids you taste in any complex protein that has broken down over time. It's like a bite of pure flavor. Extraordinary. Less

Dinner at 熟成鮨 万

on 14 Nov 2023

by 鮨食べる人 アメリカ人

Tsumami at Yorozu included hotaru ika aged over a week in its own guts, 17-day aged mirugai (🤯), sawara aged in sake-kasu for more than 3 weeks, and aori ika that had been rested in salt and ginger. The textures were incredibly soft, but there were no "off" or "funky" flavors.
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Heck, even the slice of young potato had been aged over a few weeks so that it was pleasantly crunchy and soft, like a prototype salt-and-vinegar potato chip.

Dinner at 熟成鮨 万

on 07 Nov 2023

by 鮨食べる人 アメリカ人

Maguro at Yorozu was not aged heavily, perhaps a reflection of Shirayama-san's personal tastes, or simply because that was the best flavor for this particular fish. It was served early in the meal while the shari was still almost hot and the vinegar flavor was strongest. Some sushiya get hype for that maguro/hot-sour shari pairing so good to know that is the style here.
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Note the "flared" cut on the chutoro (left picture). This is a high-skill cut (also referred to as "double slicing") that is favored... More

Maguro at Yorozu was not aged heavily, perhaps a reflection of Shirayama-san's personal tastes, or simply because that was the best flavor for this particular fish. It was served early in the meal while the shari was still almost hot and the vinegar flavor was strongest. Some sushiya get hype for that maguro/hot-sour shari pairing so good to know that is the style here.
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Note the "flared" cut on the chutoro (left picture). This is a high-skill cut (also referred to as "double slicing") that is favored by some sushiya that emphasize their maguro, most famously Araki-san and his disciples. I personally love this slicing style as it has an almost architectural quality to it. Less

Dinner at 熟成鮨 万

on 05 Feb 2022

by Reisa Jiang

Another boozy and yummy dinner at Yorozu, one of the best byo friendly sushi spot in Tokyo. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove... More

Another boozy and yummy dinner at Yorozu, one of the best byo friendly sushi spot in Tokyo. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #熟成鮨万 #tokyo #jukuseisushiyorozu Less

Dinner at 熟成鮨 万

on 01 Jan 2021

by Reisa Jiang

Yorozu 熟成鮨万 4th visit — delicious as always. Love the intense flavor and firm texture of the akazu shari. And congrats on the Michelin Star! •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri... More

Yorozu 熟成鮨万 4th visit — delicious as always. Love the intense flavor and firm texture of the akazu shari. And congrats on the Michelin Star! •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #東京 #jukuseizushiyorozu #tokyo #熟成鮨万 Less