Sushi Ikkou (鮨 一幸) Tokyo

I revisited "Sushi Ikkou," located in the sophisticated district of Ginza, where refined adults gather.This restaurant has received the Tabelog Award 2026 Gold and has also been selected as one of the Top 100 Sushi Restaurants in Tokyo by Tabelog in 2025.Additionally, it ranks in the Top 10 of the "Tabelog National Sushi Ranking," making it a challenging place to secure a reservation.The location is just a 2-minute walk from Exit A1 of Higashi-Ginza Station and a 4-minute walk from Exit A1 of Ginza Station. It is situated on the 3rd floor of the "Nisso Dai 26 Building" facing Miyuki Street.I enjoyed a cup of tea in the luxurious waiting room with its elegant decor. The interior, accessed through a long corridor, exudes a serene atmosphere suitable for adults. The spacious counter, made of high-quality white wood with minimal steps, accommodates only 8 seats.Here is the omakase course menu I enjoyed today:- Sea Bream from Awaji- Surf Clam- Kinmedai Shabu-shabu- Abalone, Sea Urchin from Shakotan, Water Clam, Mozuku- Bachi (Fatty Tuna)- Kasugo (Young Sea Bream)- Shinika (New Squid) with Legs- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Sea Urchin from Shakotan- Sweetfish from Gifu- Kohada (Gizzard Shad) from Amakusa- Sea Urchin and Abalone from Yura- Horse Mackerel from Awaji- Anago (Conger Eel)- Kanpyo Roll- Tekka Maki (Tuna Roll)The freshness of the ingredients, the skill involved, and the use of rare ingredients truly shine through. Each beautifully crafted nigiri is perfect, showcasing delicate and profound flavors achieved through meticulous preparation.Eating sushi while observing the beautiful craftsmanship is an extraordinary experience. I was in bliss throughout the meal.Once again, the deliciousness exceeded my expectations, and I was completely satisfied. I will definitely return.It was a great meal. Less

I used to visit Sushi Ikkou when it was in Hokkaido, but this was my first time at the Tokyo Ginza location.It brought back nostalgic feelings, but even more so, I was impressed by the elevated quality of the sushi.The unique textures and craftsmanship that are characteristic of Sushi Ikkou remain intact, and each piece has its own distinct personality.Among them, the sweetfish nigiri, which can be enjoyed during this season, was exceptional! The aroma, flavor, and texture of the sweetfish were all outstanding, making it a particularly memorable piece this time.And the red sea urchin was undeniably delicious.I also had the chance to have a nice chat with Chef Kudo after a long time, and it was a fun experience, enhanced by his refined conversation skills that have developed in Ginza.Sushi Ikkou has evolved further in Ginza while retaining the charm of its Hokkaido days.I was completely satisfied with the food, the atmosphere, and the conversation with the chef.Without a doubt, it deserves a perfect five stars★★★★★. Less

Sushi is a dish that remains relatively consistent throughout the year. Of course, there are seasonal fish, but thanks to advancements in preservation and distribution technology, ingredients like sea urchin and tuna can be enjoyed at a high level year-round, sourced from various regions. Therefore, the concept of "season" in a sushi restaurant lies in what the chef chooses and presents as the symbol of that season. At Sushi Ikkou in Ginza, the answer is clear. Founded in 1982 by Junya Kudo's father, Isamu Kudo, in Sapporo's Makomanai, Junya Kudo took over as the second generation in 2006, moving through Susukino and arriving in Ginza in August 2024. Throughout this journey, they have cultivated signature dishes that make you think, "I want to go eat that" each season.In summer, it’s "ayu" (sweetfish). A sushi chef born in Hokkaido, where ayu is not commonly appreciated, transforms it into his summer specialty. This idea is quintessentially Kudo. The fish is grilled to a perfect crisp, retaining the unique aroma of ayu. When paired with sushi rice, it brings out the river fish flavor distinctly. It’s not just about serving ayu because it’s summer; eating this "ayu" allows you to truly experience summer. Perhaps seasons are not defined by the calendar but by what chefs create. Another interesting aspect was the "sourness." This time, I felt the acidity of the rice more strongly than usual. According to Kudo, this might be related to the humidity and osmotic pressure in summer. Even the perception of the same sushi can change depending on the environment, which is fascinating. Moreover, the sourness feels refreshing for a tired summer body. It’s not just the chef’s design; even the climate influences the flavor of the sushi. This is the mystery and charm of sushi.Here’s the lineup for the day:- Sea Bream- Surf Clam- Kinmedai (Golden Eye Snapper)- Water Clam- Sea Urchin- Half-cooked Bachi (Mackerel)- Haruko (Young Horse Mackerel)- New Squid- Kanpachi (Amberjack)- Horse Manure Sea Urchin- Shinko (Young Sea Bream)- Sea Urchin- Abalone with Sea Urchin- Giant Horse Mackerel- Ayu- Rolls- Tamago (Egg)What strikes me again is that Ikkou has a solid reason for "why to visit in that season." In an era where sea urchin and tuna are delicious year-round, there is value in making you think, "I want to eat that ayu when summer comes." Even within the same season, the perception of the rice's acidity can change with humidity. The seasons created by chefs and those created by nature overlap at the same counter. This year, I also enjoyed ayu and felt the arrival of summer. It was a great meal. Less

I had been looking forward to this visit and finally made it back.This time, it's the season for sweetfish.I started with the sea bream from Akashi, its thick flesh was incredibly delicious.Next, I enjoyed the last of the season's turban shell from Miyazu Bay in Tango.The kinmedai was served shabu-shabu style.I finally got to taste the water clam from Sushi Ikkou, which was the epitome of umami and refreshing flavors, bringing me pure happiness. Sea urchin, purple sea urchin, and abalone followed.After indulging in the blissful sea urchin, I began the nigiri.First, I savored the spring child, which had an exceptional flavor.Next was the seasonal shiinika from Izumi, with a rich and satisfying texture.Then came the striped jack from Nagasaki.The medium fatty tuna and fatty tuna were sourced from Aomori.I also enjoyed the horse mackerel from Mikuni.Finally, I had the summer specialty I had dreamed of: sweetfish nigiri.While Hokkaido sweetfish is said to be the best, the sweetfish from Gifu was also exquisite.I paired it with Kuro Ryu's ESHIKOTO sweetfish.I further enjoyed the new child from Lake Hamana.The abalone topped with red sea urchin from Yura was handed to me by the chef, and it was unbelievably delicious.The giant horse mackerel was also outstanding.I had the dried gourd roll and egg, and I was able to add some sardines.They were beautifully presented, and the fat content was exceptional.It was a dreamlike experience.It was a great meal. Less

I finally had the chance to visit Sushi Ikkou in Ginza.This restaurant is a highly sought-after spot that has won the Tabelog Award GOLD.From the moment I stepped into the waiting room, my heart raced with excitement.The summer experience at Sushi Ikkou was truly out of this world.Course Menu:Sea BreamTorigai (Bird Shellfish)Kinki (Rockfish)Mizugai (Water Shellfish) with Sea Urchin and Junzai (Vegetable)Bachiko (Fatty Fish)Kasugo (Young Sea Bream)SquidStriped Horse MackerelTunaTunaHorsehair Sea UrchinSweetfishShinko (Young Horse Mackerel)Abalone with Purple Sea UrchinHorse MackerelDried GourdEggAdd-ons:Sea BreamTekka (Tuna) SushiEverything was extraordinary, but the highlight was definitely the sweetfish sushi, which can only be enjoyed in July, along with the dish featuring water shellfish, kasugo, and horse mackerel, which left a lasting impression.I could feel Chef Kudo's aesthetic through the ambiance and the dishes served, allowing me to experience the exquisite and intricate world of Sushi Ikkou. Less

I visited "Sushi Ikkou," located on the 3rd floor of a building just a 2-minute walk from Higashi-Ginza Station.This renowned restaurant, beloved for 40 years in Sapporo, relocated to Ginza, the heart of Japan, in August 2024.Under the guidance of Chef Junya Kudo, this top-tier restaurant, known for its extreme difficulty in securing reservations, dedicates itself to conveying the true value of carefully selected ingredients.♦︎ A space that invites you from a Taisho Roman lounge to the stage ── Upon exiting the private elevator, guests are welcomed by a luxurious waiting bar adorned with sparkling chandeliers.Passing through the lounge, which incorporates some of the concrete walls from the Sapporo era, you arrive at a beautiful hinoki wood counter.In the "stage" area, the chef's serene movements and dignified atmosphere captivate you from start to finish.♦︎ The menu we enjoyed ── 【Sea Bream】 【Torigai (Bird Shell)】 【Kinki Shabu-Shabu】 【Abalone and Junzai】 【Bachiko】 【Haruko】 【Squid】 【Striped Horse Mackerel】 【Chutoro (Medium Fatty Tuna)】 【Sea Urchin】 【Sweetfish】 【Shinko (Newly Caught Fish)】 【Abalone】 【Oni Aji (Giant Horse Mackerel)】 【Dried Gourd Roll】 【Tamago (Egg)】 〈Additional〉 【Sea Bream】 【Kinmedai (Golden Eye Snapper)】 【Toro Tekka Maki (Fatty Tuna Roll)】♦︎ The unique cooking method and overall impressions ── With a distinctive approach that differs from aging or marinating, the natural sweetness and umami of the ingredients are drawn out to their limits.The precise dehydration control and the meticulous harmony with the rice showcase the pinnacle of craftsmanship.Each piece, including the exquisite tuna that reflects respect for the chef's father, leaves a lasting impression.This restaurant, with no flaws from the ambiance to the tools, is a supreme establishment that stirs the souls of food enthusiasts from around the world with every bite.It was a great meal.Thank you for reading to the end, from the reviewer "Instagram@_1show." I appreciate all your likes, follows, and saves for the restaurant. Less

I regularly visit Sushi Ikkou, and this review is from July 2026.The dishes featured plump and rich sea bream, large natural tsubugai (turban shell), and a combination of abalone and sea urchin.From the appetizers to the nigiri, the flavors and aromas expand with each bite, painting a vivid picture of the ocean in my mouth.The delicate summer flavors of the new baby fish and the lingering scent of the river from the sweetfish.Each dish embodies the essence of the sea and the spirit of summer.A course that is both abundant and beautifully refined, true to the style of Sushi Ikkou.It was exceptional.▪️Pricing▪️Course + Omakase Japanese SakeApproximately JPY 70,000 per person▪️Course Duration▪️About 2 hours■List of Dishes■〈Appetizers〉【Sea Bream】★★★★★★【Tsubugai】★★★★★★【Kinki】★★★★★★【Mizukai】★★★★★★★【Bachiko】★★★★★〈Nigiri〉【Spring Sea Bream】★★★★★★【Sumi Ika (Cuttlefish)】★★★★★★【Shima Aji (Striped Jack)】★★★★★【Chutoro (Medium Fatty Tuna)】★★★★★★【Otoro (Fatty Tuna)】★★★★★【Bafun Uni (Sea Urchin)】★★★★★【Sweetfish】★★★★★★【New Baby Fish】★★★★★★【Abalone and Red Sea Urchin】★★★★★★★【Horse Mackerel】★★★★★★【Kanpyo Maki (Dried Gourd Roll)】★★★★【Tamago (Egg)】★★★★★▪️Details Below▪️〈Appetizers〉【Sea Bream】★★★★★★The rich flavor that overflows from the plump flesh has a hint of sweetness, and the beautiful aroma of the ocean extends gracefully with each bite.A bountiful and flavorful sea bream.Exquisite.【Tsubugai】★★★★★★Large natural tsubugai.The savory flavor seeps out, and the liver is elegant while powerfully expressing its aroma and depth.My mouth is filled with the taste of tsubugai.Delicious.【Kinki】★★★★★★The glistening flesh is so beautiful that just looking at it whets the appetite.When bitten, the pleasant elasticity from the collagen and flesh releases the deliciousness, sweetness of the fat, and aroma all at once.Ponzu adds definition to the flavor, perfectly balancing the lingering aftertaste.【Mizukai】★★★★★★★Purple sea urchin and abalone from Shakotan, along with Shakotan mozuku (seaweed).All sourced from the same waters, served with abalone broth and water plant.First, the refreshing sensation of sudachi (citrus) sweeps through.The abalone extends its refreshing aroma with a delightful crunch, while the concentrated sweetness of the sea urchin draws you in.The mozuku underneath is vibrant and has a great texture, and when paired with the mineral-rich abalone broth, it truly embodies the sea.As the flavors unfold, if you close your eyes, you can almost visualize the sea of Shakotan, even if you’ve never been there (laughs).The colorful water plant adds a refreshing texture, evoking the feeling of summer visually.A striking mizukai that seems to reflect the very essence of the sea of Shakotan.【Bachiko】★★★★★Lightly grilled and served rare in the center.The outer crispiness releases a concentrated flavor and deep aroma.The rich texture in the center enhances the saltiness and umami, extending the lingering taste of the sea with each bite.〈Nigiri〉【Spring Sea Bream】★★★★★★It gently touches the tongue, and the well-stored umami of the flesh extends beautifully over the rice.The balance of the rice's acidity and umami lingers pleasantly, connecting beautifully to the delicate aftertaste of the spring sea bream.【Sumi Ika (Cuttlefish)】★★★★★★Following the refreshing sensation of sudachi, the cuttlefish has a crisp texture and aroma.When bitten, it blends smoothly with the rice, and the sweetness and aroma extend refreshingly.The deliciousness of the cuttlefish is truly felt in this nigiri.【Shima Aji (Striped Jack)】★★★★★A visual bursting with sizzle.When bitten, the well-marbled fat mingles with the rice, and the deliciousness emerges powerfully.【Chutoro (Medium Fatty Tuna)】★★★★★★The rich fibers blend beautifully with the rice as you chew.A wave of aroma, acidity, and umami washes over you, showcasing the deliciousness of tuna that only sushi can offer.【Otoro (Fatty Tuna)】★★★★★While rich in fat, it has a smooth and high-quality mouthfeel.The robust fibers release aroma, acidity, and umami gently, melting away without leaving heaviness.【Bafun Uni (Sea Urchin)】★★★★★Bafun uni from the United States.Rich in flavor and aroma, the umami and sweetness of the sea urchin surge forth.The aroma of nori (seaweed) follows closely, and the two aromas expand seamlessly together.【Sweetfish】★★★★★★Sweetfish from the Amanogawa River in Hokkaido.When bitten, the savory flavor spreads gently, and the river aroma extends more and more with each chew.As the bitterness of the liver hidden between the rice blends in, the flavor deepens, and the sweetfish lingers in the mouth.A sushi Ikkou-style sweetfish nigiri, characterized by its aroma, umami, and bitterness.【New Baby Fish】★★★★★★Smooth and silky mouthfeel.The soft and delicate texture evokes a sense of transience, while the acidity seeps through, creating a refreshing and summery bite.This is what new baby fish is all about.【Abalone and Red Sea Urchin】★★★★★★★Abalone and red sea urchin raised in the same waters.Each has a distinct umami and aroma, and their flavors and aromas beautifully complement each other.Not just addition, but a multiplication of deliciousness.This nigiri embodies the unity that arises from two ingredients raised in the same sea.【Horse Mackerel】★★★★★★The shine of the fat on the skin looks delicious just by looking at it.The flesh is dense, and the umami is both strong and clear.The flavor continues to extend with each bite, and in the end, it breaks apart cleanly without any off-flavors, beautifully concluding the course.It was a great meal.Thank you for reading.If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account.I would be grateful if you could check it out as well.Instagram: gatarou19URL: https://www.instagram.com/gat Less

The sushi here is truly worthy of being called an artistic masterpiece.Once, Ichiro mentioned in an interview that he would retire if he ever got a belly. While performance in baseball is important, it’s also about how you hit, catch, and throw. Ichiro’s comments reflect his pursuit of beauty in the sport, not just playing baseball.Watching Chef Kudo, I can sense the same dedication and genius that Ichiro embodies. Of course, the sushi is delicious, but it’s about how to enhance that flavor and what contours to create. The pursuit of beauty in sushi is expressed in every action.Tonight, I enjoyed delicious and beautiful sushi.【Tonight's Sushi Ikkou】Sea BreamTorigai (Chicken Clam)Kinki (Rockfish) Shabu-shabuMizugai (Water Shell), Abalone, Sea Urchin, Mozuku (Seaweed), Junzai (Vegetable)Bachiko (Horse Mackerel)Spring Sea BreamSumi Ika (Cuttlefish)Shima Aji (Striped Horse Mackerel)Red MeatOtoro (Fatty Tuna)Sea UrchinAyu (Sweetfish)Shinko (Baby Fish)Steamed Abalone with Sea UrchinHorse MackerelDried GourdEgg Less

【Check Points】■ Popular sushi restaurant from Sapporo relocates to Ginza■ Course duration: 2 hoursSushi Ikkou, which has created numerous legends in Hokkaido, has moved to Ginza. This is my 10th visit to Sapporo and my 6th visit to Ginza.Just a 2-minute walk from Higashi-Ginza Station, it’s located in a newly opened luxurious building.The exterior features a gray design reminiscent of its Sapporo days, accessible via an elevator that operates 30 minutes before your reservation. Upon arrival, you are greeted by an elegant door.As the door opens, you enter a luxurious waiting room with stylish wooden countertops, high-end rugs, and a vermilion counter where you can enjoy tea. A large wine cellar and knives by Yuu Kurosaki are also on display.Walking further down the hallway, a heavy door made from Taisho-era wood opens to the counter. Inside, the scene feels reminiscent of Sapporo, evoking deep emotions. The counter, made from a single slab of Kiso hinoki, has 8 seats and has been extended by 1 meter, while the seasonal wallpaper maintains its impressive presence. Currently, reservations are not being accepted for this ultra-platinum seat.Chef Junya Kudo began his journey as the second generation at the Makomanai location at the young age of 25, revitalizing the business. After relocating to Sapporo, it became one of the most sought-after sushi restaurants in the country. On August 17, 2024, he will finally move to Ginza.The space, ingredients, techniques, and passion for sushi are exceptional, creating sushi that truly moves the heart. Chef Kudo shines in Ginza. You can see his father supporting him at the counter, and the staff creates a comfortable atmosphere that feels just like Sapporo.Chef Kudo’s philosophy on sushi, the enjoyable conversations, the ambiance, and the presentation of each dish are all stylish and captivating.The nigiri offers a sense of unity, with a bounce and texture that allows you to enjoy the fat and reset your palate. Each element is backed by a well-thought-out story. Diners can savor how Chef Kudo’s rice and toppings linger in their mouths and experience the unfolding flavors. Mastering this will deepen your appreciation for Ikkou.The skill to fine-tune the flavors is also necessary, so the quality of the diners is important.In Ginza, the humidity and temperature are just right, allowing the vinegar to blend into the rice even better.When you bite down, the rice changes according to the topping, enhancing the taste and extending the aftertaste, showcasing the craftsmanship of incorporating vinegar into the rice.Sushi Ikkou offers seasonal specialties that are truly exquisite. In spring, it’s the shrimp; in summer, the sweetfish; in autumn, the fatty tuna; and in winter, the soft roe—all to be experienced.The quality of the ingredients enhances the excitement for the nigiri, delivering a flavorful story to your palate. Truly, it is supreme sushi.After visiting Sapporo for four and a half years, I now look forward to enjoying Sushi Ikkou in Ginza.Omakase Course■: Appetizers □: Nigiri■ Sea Bream ■ Torigai (Bird Shell) ■ Kinki Shabu-Shabu ■ Mizugai (Water Shell) ■ Bachi Ko □ Haruko (Spring Child) □ Sumi Ika (Cuttlefish) □ Kinmedai (Golden Eye Snapper) □ Chutoro (Medium Fatty Tuna) □ Otoro (Fatty Tuna) □ Mikuni Uni (Sea Urchin) □ Sweetfish x2 □ Shinko (New Child) □ Abalone with Red Sea Urchin □ Horse Mackerel □ Dry Gourd Roll □ Tamago (Egg) □ Shima Aji (Striped Horse Mackerel) (additional) □ Torigai (additional) □ Toro Tekka (additional) ◆ I hope this is helpful for your reference ◆ _________________Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________ Less

Every time I visit, the restaurant keeps evolving.They've reduced the portion sizes to just the right amount.The sea urchin is cut for easy eating.- Sea Bream- Torigai (Bird Shell)- Kinki Shabu-Shabu- Mizugai (Fresh Sea Urchin served in seawater or saltwater) ▪️ Mizugai refers to a dish where fresh sea urchin is removed from its shell and served in seawater or saltwater, originating from the Shakotan Peninsula in Hokkaido.- Bachiko(Nigiri)- Kasugodai (Young Sea Bream)- Sumiika (Cuttlefish)- Kinmedai (Golden Eye Snapper)- Chutoro (Medium Fatty Tuna)- Otoro (Fatty Tuna)- Bafun Uni (Sea Urchin)- Nodoguro Rice (Blackthroat Seaperch)- Akau Uni (Red Sea Urchin) and Abalone- Goya Maki (Dried Gourd Roll)- Tamago (Egg Sushi) Less

As time goes by, flavors tend to become fixed, but at Sushi Ikkou, both the seasonal menu and specialties offer new discoveries and fresh tastes every year. For instance, the grilled torigai (bird shellfish) I had this time had a unique aroma that had transformed from last year into a more refined fragrance. When I squeezed the accompanying sudachi (Japanese citrus) with the skin facing down to rinse the edge of the plate, it created a refreshing taste reminiscent of early summer ceviche, without losing any juice onto the shellfish.I believe that this continuous "small evolution" and the ability to appreciate it is one of the wonderful aspects of Sushi Ikkou. Less

After several years, I finally visited again! Last time was in Hokkaido, and this time it was my first visit to the new location in Ginza, thanks to an invitation. Although there were no specialties that day, I was excited to see what the summer menu would offer. The atmosphere was crisp and refined, yet Chef Kudo had a warm demeanor. This contrast added to the charm of the place. The dishes were delightful, with flavors and aromas that lingered beautifully. The way the ingredients, like the fresh water clam, were presented was impressive. The balance and combinations of the ingredients were remarkable.I didn’t feel fatigued at all from eating.The abalone and sea urchin were a highlight. First, the aroma of the abalone hit me, followed by the sea urchin, and then they harmonized perfectly, with the abalone's fragrance returning at the end. This meticulously crafted dish was simply irresistible.It was truly breathtaking! I understand why one would want to come back even at this price!The young staff assisting were surprisingly capable, which impressed me!I would love to visit again if the opportunity arises, especially to try the specialties! Less

Once again, everything was absolutely delicious! The triggerfish, squid, sardines, and red sea urchin with abalone were particularly outstanding! The atmosphere of the restaurant is also lovely. I’m looking forward to my next visit!◆ Sea Bream ◆ Triggerfish ◆ Kinki ◆ Water Shell ◆ Bachi-Ko ◆ Kasugodai ◆ Squid ◆ Sardines ◆ Tuna ◆ Tuna ◆ American Bafun Uni ◆ Nodoguro Rice ◆ Kohada ◆ Ehime Red Sea Urchin and Abalone ◆ Oni-Aji ◆ Dry Gourd Roll ◆ Tamagoyaki Less

I visited this restaurant with colleagues from work.After taking the private elevator down, we chatted with the chef in the waiting room. When it was time, we moved to the dining area to start our meal. We began simultaneously with appetizers followed by sushi.The main seating is at the counter, and there’s plenty of space between diners, allowing us to enjoy our meal at a leisurely pace.The appetizers focus on high-quality ingredients, and while there aren’t many options, each one is absolutely delicious! Being originally from Sapporo, the uni and shellfish particularly stood out to me. The sushi rice is seasoned with white vinegar, creating an exceptional flavor. It pairs perfectly with all the toppings, making it truly delightful! I couldn’t quite pinpoint what made it so special, but everything complemented each other beautifully.You can see the attention to detail in temperature control, the rice, and the size of the toppings, making it a rare culinary experience! The sushi is incredibly delicious and reflects the chef's passion, but the only downside is that it’s hard to get a reservation. If you have the chance, I highly recommend visiting this place! Less

【Sushi Ikkou】I finally made it to Sushi Ikkou, which has now relocated to Ginza and operates on a reservation-only basis with just 8 counter seats. The interior is a minimalist space, featuring a Kiso hinoki counter that exudes a quiet presence. The close proximity to the chef allows for an engaging experience as you can enjoy the artistry of their work right in front of you.The only option available is the omakase course, currently priced around JPY 60,500, which may vary depending on the season and ingredients. The course consists of appetizers and nigiri, showcasing the best ingredients sourced from across the country.One standout was the anago (sea eel). It was cooked to a delicate tenderness that melted in the mouth, while still delivering a rich umami flavor. Finished with salt, the natural sweetness of the ingredient was highlighted, making it a memorable piece of the day’s nigiri.The seared nodoguro (blackthroat seaperch) released a fragrant oil without feeling heavy, served at an exquisite temperature. With each bite, the richness of the fat and the umami of the red meat intertwined, leaving a long-lasting aftertaste.The buri (yellowtail) was cut thickly, showcasing a perfect balance of umami and fat from the aging process, making a strong impression with just one piece.The otoro (fatty tuna) was not only visually stunning but also had an incredible melt-in-your-mouth quality. The sensation of it dissolving on the tongue truly reflected the high standards of this sought-after restaurant.The uni gunkan (sea urchin sushi) was crafted to allow the sweetness of the uni to take center stage, with a subtle hint of nori. It was rich yet surprisingly light on the palate.While the nigiri was exceptional, what stood out even more was the service. The chef and all staff members exhibited meticulous attention to detail, creating a high-end atmosphere that felt surprisingly comfortable. The explanations of the ingredients were just right—informative without being overwhelming—allowing for a pleasant dining flow.Experiencing firsthand why sushi lovers from all over the country strive to secure a reservation here was truly enlightening. This is not just a place to enjoy high-end sushi; it is a complete experience that encompasses the ambiance, skill, ingredients, and service as one cohesive course.I would love to return on a special occasion. Less

I have been visiting Sushi Ikkou since its days in Hokkaido, but I had never tried their specialty, the shako (mantis shrimp) nigiri, until now! The dedication is evident as Chef Kudo personally flies out to select and procure these ingredients. It's rare to find shako at high-end sushi restaurants, and the fact that they go through the effort to source and prepare it during its spawning season is truly commendable. You can really feel their passion for serving delicious food to their customers. The taste was, of course, exceptional. It had a rich, creamy flavor that was a delightful first experience. This is truly unique to Sushi Ikkou. It was fantastic! Thank you for the wonderful meal! Less

The long-awaited shrimp sushi at Sushi Ikkou was absolutely amazing! I had almost given up hope of trying it since June was approaching, but I saw on Chef Kudo's Instagram story the night before my visit that it would be available until June 7th. I was so excited that I couldn't sleep! I arrived 15 minutes early and waited at the lovely waiting bar before being seated. The interior features a stunning counter made from Kiso hinoki wood, just like the one in Sapporo, with 8 seats creating a wonderful atmosphere.*Location: 5-11-12 Ginza, Chuo-ku, Tokyo, 3rd Floor, Nisso No. 26 Building *Access: 5-minute walk from Exit A5 of Ginza Station on the Tokyo Metro Ginza Line■ Selected as one of the Top 100 Sushi Restaurants in Tokyo by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.59What I had (※ Sake ◎ Dish ● Sushi):※ Japanese Sake: Asahikiku Daichi Special Junmai ◎ Sea Bream ◎ Miru Shell ※ Japanese Sake: Tokachi Junmai ◎ Kinki Shabu-Shabu ※ Japanese Sake: Iwaki Kotobuki Junmai ◎ Baby Spear Squid stuffed with Sea Urchin ※ Nana-Tsu-Mori Rosé 2023 ● Kasugo ● Sumi Squid with Sudachi ● Sardine ※ Mimuro Sugi ● Fukuoka Line-Caught Chutoro ● Fukuoka Line-Caught Otoro ● Horse Manure Sea Urchin ● Nodoguro Rice Bowl ● Kohada ● Shrimp ● Striped Horse Mackerel ● Dried Gourd Roll Additions: ● Sardine ● Toro Tetsu After finishing my meal, I can confidently say that experiencing the signature shrimp sushi at Sushi Ikkou was the highlight! The incredible preparation of the shrimp is something you won't find anywhere else! Once you try it, you'll be hooked! It was simply outstanding! Watching Chef Kudo skillfully prepare sushi was mesmerizing, and the additional Kinmedai was also fantastic and left me in bliss. I can't wait to go back soon! It was a great meal! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it! If you enjoyed this, please consider giving a "like," "follow," "save the restaurant," or leave a comment. Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I had the pleasure of trying the soft-boiled egg with shrimp at Sushi Ikkou in Sapporo once before, but this was my first time enjoying it in Ginza. I learned that they forgo their weekly day off to source shrimp all the way from Hokkaido. I visited towards the end of the season, and it seemed that the next shipment would be the last for this period.I hope to be lucky enough to make a reservation around this time next year as well...【Visit Date】★ June X, 2026, 20:30-22:45【Reservation】★ Yes【Number of People】★ 2【Order Type】★ Omakase【Dishes / Drinks】★ Sea Bream★ Mirugai (Giant Clam)★ Kinki (Rockfish) Shabu-Shabu★ Stuffed Baby Squid with Sea Urchin★ Semi-Raw Bachi (Horse Mackerel)★ Spring Child (Young Sea Bream)★ Sumi Ika (Cuttlefish)★ Sardine★ Chutoro (Medium Fatty Tuna)★ Otoro (Fatty Tuna)★ Bafun Uni (Sea Urchin)★ Grilled Akamutsu (Red Sea Bream) Rice Bowl★ Kohada (Gizzard Shad)★ Soft-Boiled Egg with Shrimp★ Oni Aji (Giant Horse Mackerel)★ Gourd Roll★ Tamago (Egg)★ Mirugai (Extra)(Drinks)★ Lemon Sour★ Japanese Sake Omakase, 6 go (for 2 people)【Total Bill】★ Approximately JPY 80,000 per person (Card Payment) Less

Every piece of sushi showcased meticulous craftsmanship, but the standout for me was the shime-saba (marinated mackerel). The balance of fat and seasoning was exceptional, making it the most memorable piece of the meal.Additionally, the spear squid stuffed with sea urchin was incredibly delicious, with the sweetness of the squid perfectly complementing the rich umami of the sea urchin.Since it was a limited offering for May, I decided to add the sweet shrimp and ended up enjoying two pieces, which was a fantastic choice.Rather than flashy presentations, the sushi here focused on the earnest preparation of each piece, allowing me to enjoy the meal comfortably until the very end. Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Gold Award 2026 Tabelog Sushi TOKYO Top 100 Restaurants 2025 ◆Crowd Level◆ Difficult to make reservations ◆Parking◆ None ◆Duration of Stay◆ Approximately 2.5 hours ◆Cuisine◆ Dinner Course ◆Comment◆ Sushi Ikkou, which relocated from Hokkaido, has been a place I’ve long wanted to visit, and I finally made it here. I am truly grateful to the person who invited me.I was able to enjoy the seasonal specialty, the sweet shrimp. The sushi here was exceptional. Not only the sweet shrimp but the quality of the fish was outstanding. The sardines and the bonito were on another level.This was the best selection of fish I’ve ever had. It’s not easy to visit, but I definitely want to come back.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within each cuisine category. • Points may be added or deducted based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire facility. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

This is an incredibly famous restaurant that needs no introduction.This was my first visit since they moved from Sapporo to Ginza.Both the appetizers and the sushi were delicious.Above all, I can see why so many people are captivated by Chef Kudo's graceful techniques.The combination of the tuna and the restaurant's signature sweet shrimp with the rice was outstanding.It seems many people are calculating that the travel costs to Sapporo are about the same or even cheaper than before.While the prices are on the higher side, I think it's justifiable to visit once a year.It was truly delicious. Thank you for the meal! Less

This sushi restaurant in Ginza exudes a sense of elegance while maintaining a relaxed atmosphere that is quite pleasant. The seamless flow from appetizers to sushi creates a beautiful narrative throughout the course. The initial offerings of sea bream and surf clam showcased the ingredients' natural flavors, and the shabu-shabu of kinmedai (red snapper) left a lasting impression with its rich sweetness and harmonious broth.- Stuffed Spear Squid with Sea Urchin A luxurious dish where the rich umami of the sea urchin beautifully complements the creamy texture of the spear squid.- Lean and Fatty Tuna A classic combination that truly demonstrates high quality. The melt-in-your-mouth texture and lingering aroma are exquisite.- Nodoguro Rice Bowl A bowl that appears midway through the course, delivering exceptional satisfaction with its rich, fatty flavor that fills the mouth.- Soft-Boiled Egg with Shako (Mantis Shrimp) An interesting combination of textures and flavors that showcases creativity and leaves a memorable impression.The nigiri, featuring kohada (gizzard shad), sayori (sandfish), and kinmedai, highlights delicate craftsmanship, reflecting meticulous technique rather than just flashiness. Even the final tuna rolls and gourd rolls are executed flawlessly, ensuring a satisfying experience until the end. This is a place I would definitely consider for a sushi outing in Ginza. Less

One of the hardest sushi restaurants to book in Japan.Even with such high expectations, it exceeded them effortlessly.The nigiri was, of course, outstanding.But this time, what left the biggest impression was the sweet shrimp.It was truly remarkable.Available only for a short period in May.The chef personally travels to Hokkaido every week to source them.And they are prepared immediately after being caught.They are boiled right on the beach.This dedication to freshness is essential for sweet shrimp.Plus, they come with roe.Sweetness.Umami.Aroma.Texture.This was completely different from any sweet shrimp I had eaten before.I never thought a sweet shrimp would take center stage at a sushi restaurant.Every piece of nigiri has its own craftsmanship.Aging.Temperature.Knife skills.The way the vinegar is applied.Each piece has its own significance.An impressive 19 pieces.Not a single one lost its quality until the very end.In fact, I didn’t want it to end.I enjoyed the drinks thoroughly and was completely satisfied.Now I understand why it’s so popular.While there are many high-end sushi places, few convey the philosophy of the artisans like this one.I definitely want to come back if I can get a reservation again.And next year, I want to eat that sweet shrimp again.♡ Less

Sushi Ikkou is a restaurant where the "ingredients, craftsmanship, and atmosphere" harmonize at an exceptionally high level.What stood out to me the most was the sharp eye for selecting ingredients and the skillful cutting and cooking techniques that bring out the best in each item. Every piece of sushi had a very clear outline, yet the flavors were never overpowering, offering a pure and expansive taste.The nigiri had a wonderful unity between the fish and the rice, creating a sensation where the flavors and aromas naturally unfolded in my mouth. The robust texture typical of Hokkaido seafood was also captivating, especially the unforgettable Kin-ki.Moreover, the atmosphere of the restaurant and Mr. Kudo's warm personality made for a very pleasant experience. I truly believe this place embodies the perfect trifecta of "atmosphere, cuisine, and character."It was the best sushi restaurant I've ever been to! Less

Sushi IkkouInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your "likes," "follows," and "saving the restaurant".I revisited Sushi Ikkou, a recipient of the Tabelog Award 2026 Gold and one of the top 100 restaurants. I always look forward to visiting this place.On this day, we enjoyed a lively conversation with Chef Kudo, making for a delightful gathering. The sushi was delicious and fun, so I have no complaints (laughs).The keyword for the day was "right lane and shako"—I doubt anyone who hasn't been would understand that...Here’s the menu we enjoyed, along with some thoughts:- **Sea Bream** Tender and juicy.- **Mirugai (Giant Clam)** Its unique texture is the source of its deliciousness.- **Kinki Shabu-Shabu** - **Spear Squid stuffed with Sea Urchin** - **Bachiko (Sea Urchin)** Lightly grilled half-raw bachiko.- **Squid Nigiri** - **Spring Child (Shirauo)** Very soft with a smooth mouthfeel.- **Sayori (Halfbeak)** Its crisp texture enhances the overall flavor.- **Iwashi (Sardine)** Perfectly cured and rich in flavor—simply exquisite.- **Chutoro (Medium Fatty Tuna)** Delicate and smooth.- **Otoro (Fatty Tuna)** Even softer and fluffier as it’s been flaked.- **Noto Bafun Uni Gunkan Maki** The perfect pairing of seaweed and sea urchin.- **Nodoguro Don (Blackthroat Sea Perch Rice Bowl)** The overflowing fat mixes beautifully with the rice and wasabi.- **Kohada (Gizzard Shad)** Perfectly cured.- **Signature Shako (Mantis Shrimp)** A May specialty. The roe acts like a sauce, enhancing the flavor.- **Sumi Ika (Grilled Squid)** Tender and crispy.- **Anago (Sea Eel)** Enjoy the natural flavor of anago with salt.- **Tamago (Egg)** Delicately sweet and fluffy.- **Noto Tori-gai (Cockle)** Grilled slightly with the liver and then nigiri.- **Signature Shako (Mantis Shrimp)** A May specialty. The roe acts like a sauce, enhancing the flavor.- **Kanpyo Maki (Dried Gourd Roll)** The crunchy texture of kanpyo is irresistibly delicious.I had a wonderful time and would love to visit again. It was a great meal! Less

An Unforgettable NightI visited Sushi Ikkou, a top-tier sushi restaurant.Located in the heart of Ginza, it offers a luxurious sushi experience where you can forget the daily hustle and truly enjoy.Here, dining is not just about eating; it’s an artistic experience that engages all five senses.We started with appetizers:♢ Sea BreamBefore tasting, the chef mentioned that this sea bream had been fed shrimp. Imagining the shrimp while eating enhanced the flavor.♢ Surf ClamThe sweetness gently evokes pleasant memories, soothing the heart.♢ Kinmedai Shabu-ShabuThis dish provides a dream-like experience, with its delicate flavors leading the meal to the next stage.♢ Spear Squid stuffed with Sea UrchinThe aroma of the stuffed sea urchin is captivating, with an unforgettable sweetness and texture.♢ Bachi-KoThe lightly grilled bachi-ko has a deep flavor that pairs perfectly with sake.Now, onto the nigiri:♢ KasugoWe began with this delicate piece, a true testament to the chef's craftsmanship.♢ SayoriIts glossy skin vividly recalls memories of the sea, swimming around in the mouth.♢ SardineI had the best sardine ever—undoubtedly the finest piece.♢ OotoroIn a word: juicy. The fat bursts in the mouth, releasing a delightful umami.♢ Sea UrchinThe combination of nori and sea urchin is simply wonderful.♢ Nodoguro DonburiThe overflowing fat mixes beautifully with the rice and wasabi, creating the perfect rice bowl.♢ KohadaIts role is to cleanse the palate. This kohada, rather than just resetting the fat, enhances the umami.♢ Sweet ShrimpA May specialty, I’ve been traveling to Sapporo just for the preparation of this dish. The semi-raw eggs and sweet shrimp are fantastic.♢ SquidThe perfect thickness elevates the sweetness and texture of the squid to the highest level.♢ AnagoA refined flavor enhanced by salt.♢ TamagoA fluffy omelet with a delicate sweetness.♢ Horse MackerelA must-try piece when you visit—simply delicious.♢ Tekka Maki and Kanpyo MakiWe concluded with rolls that provided a blissful ending to the meal.Ginza serves as a hidden sanctuary, offering quiet solace to its visitors. Each piece of sushi tells a story, and the harmony of the meal and ambiance creates an everlasting symphony of flavors for those who come.The professional skills and hospitality invite guests into a special moment.It was the best night.It was a great meal. Less

Sushi Ikkou, a renowned restaurant that has earned two Michelin stars in Sapporo, has relocated to Ginza and is currently ranked 3rd in the Tokyo sushi category on Tabelog. After about a year, I finally had the opportunity to attend the highly popular May Shako event!Upon entering, I was amazed by the grand space featuring a stunning waiting bar, despite being in Ginza. The black dragon Ikkou bottle and knives are on display. Here, I enjoyed complimentary champagne.The main counter is a beautifully spacious area that feels luxurious, far beyond what one would expect in the city center.The fish served at Sushi Ikkou is the cream of the crop, selected from hundreds of thousands, featuring only the Olympic-level seafood, regardless of the source or fishermen. Master Kudo personally chooses the best ingredients with an expert eye, pairing them with versatile rice that changes its character to complement the seasoned toppings.Not only do they offer unique items like stuffed baby spear squid and soft-boiled egg shako, but even the more common ingredients like spring sea bream and anago are prepared with a level of expertise that makes them truly special. Everything here is a specialty, and each piece of sushi is one-of-a-kind. (I have tweeted more details about the shako separately.)The effort put into each piece of stuffed shako is astounding. For just one piece, the chef abstains from alcohol for a month and travels to Hokkaido weekly without breaks, ensuring that the freshly caught shako is prepared and airlifted to Tokyo within an hour. Out of all the shako, only half meets Ikkou's standards, which means immense labor and cost are invested in each piece. Normally, female shako can feel tough due to being boiled on the beach, but at Ikkou, the eggs are soft and serve as a sauce for the shako, creating a rich and flavorful experience that melds beautifully with the rice and fish in your mouth. It completely changes the concept of shako as I knew it. This is truly the ultimate piece that cannot be found elsewhere, and I feel incredibly fortunate to have experienced it before I die!The presentation is elegant, and Master Kudo's conversation is surprisingly lively, maintaining a perfect balance of lightheartedness and tension, filled with laughter.I will definitely be returning to this sushi restaurant!◆ Appetizers, ◇ Nigiri◆ Sea Bream◆ Surf Clam◆ Kinmedai Shabu-Shabu◆ Stuffed Baby Spear Squid◆ Bachi Ko◇ Spring Sea Bream◇ Sayori◇ Sardine◇ Red Meat◇ Toro◇ Sea Urchin◆ Nodoguro Rice Bowl◇ Kohada◇ Soft-Boiled Egg Shako◇ Sumi Ika◇ Anago◆ Tamago◇ Kinmedai◇ Horse Mackerel◇ Tekka Maki◇ Goya Maki Less

Finally, the season has arrived again this year. Having relocated to Ginza, the heart of sushi in Japan, "Sushi Ikkou" has solidified its reputation as the best sushi restaurant in the country. Among its offerings, the "May Limited Shako with Eggs" is a dish that foodies around the world crave. I was fortunate enough to visit during this time again this year. Thank you, Chef Kudo.First, we started with some appetizers. As always, the quality was exceptional with no compromises. Although I have had this combination many times before, each time it surprises and delights me with even greater flavors than the last.Next, we moved on to the nigiri. We began with the spring sea bream. The joy of encountering such thick and pleasantly firm fish during this season is unmatched. Additionally, the sardine, which is rightfully called "the No. 1 on the side menu," was outstanding. Its richness was at its peak, and the umami and sweetness that spread in my mouth were simply astonishing. The tuna harmonized beautifully with the rice, leaving me in a state of bliss.Then came the highly anticipated specialty, the shako. This unique dish is often described as tasting like a rice bowl topped with raw egg. What astonished me was that it had become even more flavorful than last year. I learned that the cooking method has evolved further, resulting in an even juicier sweetness and umami bursting forth. It’s remarkable that, despite already reaching its peak, it continues to evolve, inspiring awe.Today, I enjoyed it alongside a special Japanese sake, which amplified the deliciousness exponentially. This restaurant, with its seasonal specialties, offers unparalleled happiness and satisfaction every time I visit.Here’s the menu from today:Sea Bream Red Clam Kinmedai (Golden Eye Snapper) Squid with Sea Urchin Bachiko (Mullet Roe) Spring Sea Bream Fine Fish Sardine Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Sea Urchin Nodoguro (Blackthroat Sea Perch) Kohada (Gizzard Shad) Shako Sumi Ika (Cuttlefish) Anago (Sea Eel) Tamago (Egg) (Additional) Sawara (Spanish Mackerel) Tekka Maki (Tuna Roll) and Goya Maki (Dried Gourd Roll) Less