Sushi Sho Yotsuya Tokyo

I've been a loyal customer of Sushi Sho for 10 years, and this time I visited for lunch.This visit was particularly special as it was the last time I would enjoy Keita's sushi in Yotsuya before he moves to Azabudai Hills. ✨Having been a regular for a decade, I felt a deep sense of nostalgia.As always, every piece of sushi was incredibly delicious, leaving me completely satisfied.The joy of enjoying such exquisite sushi for lunch is truly a blessing... ♡I'm glad I could savor Keita's sushi one last time in Yotsuya, and I'm looking forward to his new restaurant at Azabudai Hills. ✨This is a sushi place I love and want to keep visiting forever! Less

After four months, I returned to Sushi Sho for the summer. Time really flies!I visited with three friends I hadn’t seen in a while.As usual, we ordered our favorite dishes, so I didn’t take many notes towards the end.Here’s what we had:- Hairy Crab and Water Shield- Spring Sea Bream- Young Horse Mackerel- True Snapper- Spanish Mackerel- Grilled Bonito- Grilled Surf Clam- New Squid- Squid Tentacles- Ginkgo Nuts- Sardines- Sea Urchin- Grilled Skin of Red Snapper- Nodoguro Hand Roll- Ohagi (Sweet Rice Cake)Everything was delicious as always, and I was very satisfied.The usual octopus, ohagi, and grilled skin of red snapper were, of course, amazing, but the sardines and new squid were also delightful.I enjoyed a variety of Japanese sake as well, which was great.This place makes summer sushi taste fantastic. I’m looking forward to my next visit! Less

I personally love summer sushi, and this time it was just the season for shinko (young gizzard shad). I also enjoy horse mackerel, and I was able to savor everything I wanted. I was so excited that during the last ordering time, I kept placing orders one after another, which ended up being quite pricey. It seems that for a while, they will be moving to Terakoya in Azabudai, and since you can choose to reserve either in Yotsuya or Azabudai, the next reservation has been shortened to about a year later. I’m looking forward to the next visit! Less

After a long time, I finally visited Sushi Sho, which is notoriously difficult to book. This is the main branch of Sushi Sho, which has won a SILVER award on Tabelog. Making a new reservation is quite challenging. Once again, I was impressed by the smooth succession of appetizers and sushi. Starting this autumn, there will be a new management structure, so I’m looking forward to what’s next for Sushi Sho.Course Menu:■ Hairy Crab with Vegetables□ Spring Sea Bream□ Scallop■ Sea Bream□ Shinko (young sea bream)■ Octopus□ Kohada (gizzard shad)■ Scallop□ Bonito□ Fatty Tuna■ Ginkgo Nuts□ Squid■ Tentacle□ Sea Urchin□ Sardine■ Abalone□ Shrimp■ Roll■ Eggplant■ Two Types of Ice CreamAdd-ons:□ Monkfish Liver□ Ohagi (sweet rice cake) Less

This time, I was invited by a friend and was able to arrive earlier than my reservation. ✨Sushi Sho has many branches, but this one is the main store!!The sushi is, of course, delicious, and I also love the wonderful personality of Chef Katsumata.Here’s what I enjoyed this time:* Hairy crab and junsai* Kasugodai (young sea bream)* Sea bass sashimi* Kohada (gizzard shad)* Braised octopus* Bonito* Grilled flat shell clam* Sea bream marinated with kombu* Green ginkgo nuts* Sumi-ika (cuttlefish)* Grilled cuttlefish tentacles* Horse mackerel* Chutoro (medium fatty tuna)* Abalone* Kuruma ebi (sweet shrimp)* Pickled water eggplantAdditional items:* Three-color sea urchin bowl - Bafun uni (northern sea urchin) - Murasaki uni (purple sea urchin) - Aka uni (red sea urchin)* Famous an-kimo (monkfish liver) with pickled watermelon* Famous ohagi (sweet rice balls)* Grilled skin of red snapper* Kuruma ebi (sweet shrimp)* Aori-ika (bigfin reef squid)* Salt ice creamOnce again, I was extremely satisfied‼️I look forward to enjoying Chef Katsumata's sushi again at Terakoya Sushi Sho next time. Less

It’s been 6 years since my last visit to Sushi Sho, and I seem to have forgotten most of my previous experience (⌒-⌒; ).Unfortunately, the only thing that came to mind was the sign that read "Sushi Sho Hanaya Yohei," which is a bit embarrassing! Haha.The second-generation owner, Keita Katsumata, continues the legacy of founder Keiji Nakazawa, who has preserved the tradition of Edomae sushi. Katsumata not only maintains the flavors but also possesses a charm that attracts customers. He is also known for having trained some of Japan's top sushi chefs under Nakazawa.With impeccable sushi and delightful conversation, I enjoyed delicious offerings and left feeling completely satisfied!Visiting Sushi Sho, which retains an air of tradition, allowed me to fondly remember the many skilled sushi chefs who still work there today. (^^)Today's menu: JPY 56,000- Hairy crab with junsai and ponzu jelly- Kasugo sea bream- Arakawa- Kohada- Octopus- Sumi squid with finger lime- Hiragai- First bonito- Biwa Lake young sweetfish with sansho- Shimane Donchichi horse mackerel- Striped horse mackerel- Chiba simmered abalone- Sakai Port medium fatty tuna- Monkfish liver with pickled watermelon- Sweet shrimp- Eggplant- Nodoguro wrapped in seaweed◯ Additions:- Botan shrimp- Tokishirazu- Clam miso soup- Bafun uni and murasaki uni- Herring- Ohagi (sweet rice cake)- Salt ice cream- Other drinks. Less

I visited the renowned sushi restaurant "Sushi Sho" in Yotsuya. This time, I indulged in a wide variety of flavors.The remarkable thing about this place is that even after a long absence, the moment I take a bite, I am reminded of just how delicious it is. The consistent high quality means that as soon as the food enters my mouth, the restaurant's signature taste spreads.On this day, the highlights included steamed abalone and dried Mehikari. The abalone was in season, and its tenderness was astonishing. Simply seasoned with salt and wasabi, it brought out the umami to the fullest. The Mehikari, despite its small size, was rich in fat, and when paired with kanzuri, the flavor was incredibly satisfying.As for the nigiri, the standout pieces were the Kasugodai that came out first and the herring that I ordered as a second helping. The Kasugodai concentrated the essence of the fish's deliciousness. The herring is rare to find as nigiri, but it was expertly prepared, with the bones removed, and had just the right amount of fat, creating a blissful sensation after each bite.While I sighed in delight with each bite and ordered more, it turned into quite a feast, but it was a meal worth every bit. I left feeling completely satisfied.【Dishes I enjoyed】Sea Grapes and WakameHairy Crab and JunsaiKasugodaiSmall ClamsFlounderShima Aji (wild, aged 3 days)OctopusRed MeatDeep-fried Young Sweetfish (with sweet-spicy sauce and sansho)KisuKohadaHiragaiChutoroFish scraps with kombuSteamed AbaloneSumi IkaGrilled Black Abalone LiverHorse MackerelSea UrchinSweet Shrimp (with sea salt and soy sauce)Dried Mehikari with KanzuriWater Eggplant--Additional--White ShrimpWhelk LiverHerringIsakiOhagiConger EelKanpyou Roll--End of additions--Ice Cream (salt, sesame)Sorbet (summer orange, Andesu melon) Less

A long-awaited visit to the renowned "Sushi Sho." I savored the joy of immersing myself once again in that unique rhythm of "tempo and flow," as the exquisite story of alternating appetizers and sushi unfolded, a hallmark of Sushi Sho. Let me recount that memory.**A Quiet Beginning and the Undulating Tempo** * Hairy Crab and Junsai Jelly The refreshing texture of the junsai and the umami of the jelly, combined with the delicate sweetness of the hairy crab, gently herald the start of this culinary journey. * Kasugo Sea Bream (Nigiri) An immediate introduction to nigiri. The kasugo sea bream, reminiscent of spring, has a light and ephemeral texture, perfectly balanced. The rice's fluffiness is impeccable, awakening my appetite instantly. * White Fish Sashimi Elegant and with an unfathomable umami that deepens with each bite, this is the king of white fish. * Grilled Hokki Clam The sweetness of the clam is drawn out to its fullest by grilling, with a delightful aroma wafting through the air. * Octopus Perfectly cooked to retain a gentle yet pleasing texture. * Marinated Bonito (Nigiri) The rich umami of the bonito clings to the palate, harmonizing beautifully with the soy sauce's aroma and the red meat's acidity. * Grilled Scallops with Seaweed The aroma of the seaweed wrapping around the hot scallops is a true delicacy. * Squid (Nigiri) An artistic piece that transforms into a melting sweetness in the mouth, thanks to delicate knife skills. * Fried Young Sweetfish The pleasant bitterness serves as the perfect accent. A dish that makes you grateful to be an adult. * Horse Mackerel Perfectly balanced in richness and seasoning, every aspect is flawless. * Abalone Overwhelming in its fragrant presence. * Sweetfish The refined fat spreads gently. * O-toro An impressive presence. The moment it enters the mouth, the high-quality fat melds with the rice's acidity, creating a fleeting yet intense experience. * Mehikari Juicy fat oozes from the tender flesh. * Shrimp The temperature, sweetness, and overall balance are meticulously calculated.── **Blissful Encore: The Essence and Depth of the Original** To fill the bittersweet void, I placed additional orders. This marked the second climax of the meal. * Hokki Clam (Appetizer) A different experience from the grilled version, enjoying the fresh texture and ocean aroma directly. * Monkfish Liver A dish that makes you want to exclaim, "This is the taste of the original!" Rich and creamy without any unpleasantness. The traditional combination with sweet and sour pickled watermelon (or rice) sends chills down your spine every time you taste it. This is the DNA of Sushi Sho. * Abalone Liver A luxurious indulgence that evokes the depths of the sea, rich and flavorful. * Clam A classic piece that shines with traditional craftsmanship. The sweet sauce and the clam's broth burst forth with each bite, filling the mouth. * Kanpyo A fitting conclusion to the feast, meticulously prepared kanpyo. Feeling the essence of Edomae, I reached a satisfying finish.Though it had been a while since my last visit, the commitment to tradition, combined with the excitement of new experiences and overwhelming quality, remains intact. It reaffirmed my belief that "I’m so glad to have returned here," providing a blissful moment. Less

In July, as summer truly begins, I visited Sushi Sho Yotsuya for the first time in about six months.This restaurant is renowned for its difficulty in securing a reservation, and even on a weekday afternoon, it was fully booked. I could see others squeezing in a visit during their work breaks, and I completely understood why, as I once again enjoyed an exceptional sushi experience.We started with a toast over beer.The first dish was a delightful combination of hairy crab and water shield served with a cold jelly. The refreshing texture of the water shield and the cool jelly were pleasant, while the rich flavor of the crab whetted my appetite.Next was the spring sea bream, which was perfectly cured, enhancing its umami and sweetness.Then we moved on to sake.The first sake I tried was "SUSHIDA" dry junmai. Its light mouthfeel gave way to a sharp, dry umami that paired perfectly with the alternating appetizers and sushi served at Sushi Sho.Sushi Sho’s style of alternating appetizers and sushi is one I personally enjoy very much. I feel that this unique approach allows me to savor the course without getting bored while enjoying sake.I found that this type of food-friendly sake was more enjoyable with the dishes than a more extravagant daiginjo.Another unique aspect of this restaurant is the use of both white and red rice depending on the topping.The marinated red fish was paired with red rice, and the acidity of the rice complemented the iron-rich tuna, creating a powerful umami explosion in my mouth.The "Atago no Matsu" fresh dry sake I had alongside was also impressive. It paired excellently with the deep-fried young sweetfish coated in a sweet and spicy sauce, making it easy to keep sipping.I ended up ordering several additional dishes.To finish, I indulged in my personal favorite, the "ankimo watermelon roll." I feel like I haven’t truly visited Sushi Sho unless I have this dish.The perfect size of the rice, the pleasant pacing of the meal, and the warm personality of the chef all contributed to a highly satisfying experience once again.【Menu】Hairy crab and water shield Spring sea bream Ala Small horse mackerel Braised octopus Marinated red fish (with red rice) Grilled scallops Cuttlefish Deep-fried young sweetfish (dipped in sweet and spicy sauce after frying) Japanese grunt (with red rice) Horse mackerel Abalone Fatty tuna Sweet shrimp Water eggplant Mehikari with kanzuri Ohagi (with red rice) Hokkigai (additional) Sea urchin (additional) Shijimi clam soup Clam (additional) Ankimo watermelon roll (additional) Salted vanilla ice cream Less

At the beginning of July, I was fortunate enough to finally visit Sushi Sho, a place I had long wanted to try. Although I had heard great things about it, it was notoriously difficult to get a reservation, so just being able to visit felt special.The dining experience was quite different from the usual sushi flow, with a delightful rhythm of sake and sushi being served alternately. The pace of the service was quick, maintaining a pleasant tension and excitement throughout the meal.The seasoning, which heavily featured yuzu and sudachi, was refreshing, and even the richer fish didn’t feel heavy, making it easy to keep enjoying bite after bite. The selection of drinks matched my personal preferences perfectly, enhancing my overall satisfaction with the meal.My next reservation is a year away, but I’m already looking forward to it, as this night left a lasting impression. Less

A visit to the renowned Sushi Sho in Yotsuya.The flow of alternating appetizers and sushi keeps the experience enjoyable from start to finish.We began with umibudo (sea grapes), hairy crab with junsai, followed by kasugo (young sea bream), hebo-dai (a type of fish),then enjoyed sashimi of madai (sea bream), akami (lean tuna), and sawara (Spanish mackerel),each dish leaving a strong impression.The octopus sashimi, kohada (gizzard shad), and marinated isaki (grunt fish) were delicious,and the hiragai (flat clam) wrapped in nori with shichimi soy sauce had a wonderful aroma that I really liked.The kinmedai (golden eye snapper) marinated in kombu, deep-fried young sweetfish, horse mackerel,ankimo (monkfish liver) gunkan, steamed abalone,sumi-ika (squid), bafun uni (sea urchin), and kuruma ebi (sweet shrimp) were all incredibly satisfying!The dried mehikari (shiny fish) was also good.For extras, we had hokkigai (surf clam), nishin (herring), shako (mantis shrimp),kin-ki (red sea bream) grilled skin-side up, boiled hamaguri (hard clam), ankimo,and freshly grilled anago (conger eel).Among them, the standout was definitely the signature toro-taku ohagi (sweet rice ball with fatty tuna).Not only is it visually striking, but the harmony of flavors when you take a bite is remarkable.This is a must-try dish when visiting Sushi Sho.To finish, we enjoyed salt and pistachio ice cream,and refreshing mandarin and melon sorbet.After the rich flavors, it was a perfect way to cleanse the palate.Each dish was delicious, and the overall flow of the meal was satisfying.I definitely want to return to this restaurant.△––––––––––––––△【Dishes Recorded】umibudohairy crab with junsaikasugohebo-daimadai sashimiakamisawaraoctopus sashimikohadamarinated isakihiragai with shichimi soy sauce nori rolltoro akamikinmedai marinated in kombudeep-fried young sweetfishhorse mackerelankimo gunkansteamed abalonesumi-ikabafun unikuruma ebidried mehikari【Extras】hokkigainishinshakokin-ki grilled skin-side uptoro-taku signature ohagiboiled hamaguriankimofreshly grilled anago【Desserts】salt ice creampistachio ice creammandarin sorbetmelon sorbet【Restaurant Name】Sushi Sho【Business Hours】Mon, Wed, Fri11:30 AM - 1:30 PM6:00 PM - 10:30 PMTue, Thu, Sat6:00 PM - 10:30 PM【Closed】SundaysHolidays on Mondays, Golden Week, New Year’s holidays【Crowd Status】Reservation only; difficult to book【Order】Omakase courseExtras available【Address】1F Yorin-do Building, 1-11 Yotsuya, Shinjuku, Tokyo Less

Sushi Sho in Yotsuya is a renowned Edo-style sushi restaurant that represents Tokyo, and it is the headquarters of the "Sushi Sho style," which established the unique practice of alternating between appetizers and sushi. Founded by the legendary craftsman Keiji Nakazawa, it is now run by the second generation, Keita Katsumata, who continues the tradition and high level of skill.■ Features and Attractions of the Restaurant- Unique Serving Style: Appetizers and sushi are served in a perfectly timed sequence, creating a captivating course that keeps diners engaged until the end.- Varied Sushi Rice: The restaurant skillfully uses both red vinegar and rice vinegar for the sushi rice, tailored to the fat content and flavor of the fish.- Signature Dishes: Famous items include aged fish, the "Ankimo Suika" which combines monkfish liver with pickled watermelon, and the "Ohagi" which resembles negitoro (minced tuna with green onions) shaped like a rice cake.- Lively Atmosphere: The restaurant boasts a refined ambiance while also being warm and vibrant, with young chefs actively contributing to the welcoming service. Less

I visited the renowned Sushi Sho for the first time. Starting at 9 PM was quite convenient for me personally. The atmosphere at the counter, where you can see the traditional ingredients, was fantastic, and the chefs created a wonderful vibe. Although the course was a bit smaller, the additional toppings were unique and delicious, leaving me very satisfied.Here’s what I enjoyed:- Hairy Crab and Junsai- Isaki (Japanese Sea Bream)- Hokkigai (Surf Clam)- Sea Bream- Kohada (Gizzard Shad)- Octopus- Lean Tuna- Sumi Ika (Cuttlefish)- Hiragai (Surf Clam)- Horse Mackerel- Firefly Squid- Chutoro (Medium Fatty Tuna)- Kuruma Ebi (Sweet Shrimp)- Zucchini- Mehikari (Shiny Fish)- Marinated Fish- Masuko (Salmon Roe)- Kinmedai (Golden Eye Snapper) Skin- Ohagi (Sweet Rice Cake)- Ankimo (Monkfish Liver) with Watermelon- Mixed Berry Ice Cream- Sorbet Less

On a night in May 2026, I enjoyed dinner at Sushi Sho, my first visit in a year and a half. Upon arrival at the reserved time, I was seated at the counter in front of the head chef. We engaged in lively discussions about sushi, and it seems there will be significant changes in the organization after summer, which was the biggest news of the night. The Sushi Sho style of alternating appetizers and nigiri made for a delightful experience, with both the appetizers and nigiri perfectly complementing the drinks. The nigiri, especially the expertly marinated spring sea bream, was simply divine, and the unique flavor of the seasonal bonito was a treat for the palate. The classic at Sushi Sho, the kinmedai (golden eye snapper) skin and ohagi (sweet rice dumpling) were also delicious. I look forward to what’s in store after the organizational changes. The course for the evening included the following: ◆ for appetizers, ◇ for nigiri.◆ Hairy crab with vegetables ◇ Spring sea bream ◆ Sea bream ◇ Young gizzard shad ◆ Octopus ◇ Bonito ◆ Surf clam ◇ Cuttlefish ◇ Isaki (grunt) ◆ Young sweetfish ◇ Horse mackerel ◆ Firefly squid ◇ Medium fatty tuna ◇ Sweet shrimp ◆ Dried Mexican sardine ◆ Water eggplant Additional items included: ◇ Bird shell ◇ Mantis shrimp ◇ Tuna collar ◇ Grilled kinmedai skin ◆ Soup ◇ Ohagi ◇ Gourd roll ◇ Sardine ◇ Simmered clam Drinks: - Draft beer - About 2 go of Japanese sake It was a great meal. Less

It has become quite rare for me to be able to make a reservation even once a year. After waiting a whole year, I can only imagine how incredible the experience at Sushi Sho must be. However, I find myself unable to fully embrace the joy of spending about two hours of happiness after waiting 365 days. Ideally, I would like to visit at least once every six months. It’s quite challenging that all my favorite sushi places have reservation intervals of three to six months. Therefore, when I do get the chance to go, I want to enjoy every moment to the fullest. Thank you! Less

It's been 1 year and 7 months since my last visit.Although it had been quite a while since we last came, the other customers were enjoying a friendly atmosphere with the staff. It seems like many of them are regulars. It's always a challenge to make a reservation, and I can feel the popularity of this place every time I visit.Today, we were seated near the entrance, just in front of the chef.This is my second time having Chef Katsumata prepare sushi for us at Sushi Sho.● Evening Course- Sea grapes and seaweed- Chopped gari (pickled ginger)- Asparagus and clam chawanmushi (savory egg custard)- Spring sea bream nigiri- Sashimi of fish scraps- Small horse mackerel nigiri- Simmered octopus- Bonito nigiri- Grilled flat shell clam- Cuttlefish nigiri- Japanese sea bream nigiri- Kombu-marinated turnip- Deep-fried young sweetfish in broth with sansho pepper- Horse mackerel nigiri- Smoked firefly squid- Medium fatty tuna nigiri- Iburigakko (smoked pickled daikon)- Hand roll with sakura shrimp- Sweet shrimp nigiri- Water eggplant- Dried Mexican horse mackerel- Clam miso soup- Caramel ice cream and yuzu sorbet● Custom Nigiri- Bird shellfish nigiri- Sardine nigiri- Grilled skin of red snapper nigiri- Small rice bowl with a comparison of sea urchin- Aged fatty tuna nigiri- Anago (conger eel) nigiri (salt)- Toro-taku roll (1 piece)● Drinks- Draft beer- Barley shochu- Japanese sake, a gentle sake- Japanese sake, Houou Biten〇 Today's Custom Sushi ToppingsRed clam, bird shellfish, surf clam, gunkan with white fish, simmered clam, kombu-marinated white shrimp, botan shrimp, sweet shrimp, kombu-marinated sandfish, sardine, red meat tuna, aged fatty tuna, grilled skin of red snapper, ankimo (monkfish liver) with pickled watermelon, ohagi (sweet rice dumpling), sea urchin (Hokkaido horsehair sea urchin, Miyagi purple sea urchin, Kyushu red sea urchin), anago, and appetizers including fugu (pufferfish) soft roe, abalone, abalone liver, tamagoyaki (Japanese omelet), and rolls.〇 Today's Ice Cream and SorbetSalt, strawberry condensed milk, caramel, yuzu.Unconditionally delicious sushi.The meticulous preparation is evident, and the sushi is simply outstanding.Especially the hand roll with sakura shrimp, which I tried for the first time, was even more delicious than I imagined.The spring sea bream, cuttlefish, sardine, and bonito were all memorable nigiri on this day.The small rice bowl with a comparison of sea urchin was perfect!I thoroughly enjoyed the different flavors of horsehair sea urchin, purple sea urchin, and red sea urchin (^^)/It seems there will be some changes in the restaurant's structure, as Chef Katsumata will be moving to Azabudai Hills in November.I look forward to seeing what kind of sushi he will create in his new location, as he has such a bold presence.It was a great meal. Less