Sushi Yasumitsu (鮨 やすみつ) Tokyo

I had the opportunity to finally visit "Sushi Yasumitsu," a restaurant I had wanted to try for a long time. It is said that reservations can take up to a year, and I was thrilled to finally make it there.Located in a residential area of Yotsuya, it looks like just a regular house from the outside. However, once you step inside, the atmosphere transforms completely. The L-shaped counter is impeccably arranged, and the pleasant aroma of vinegar fills the air, raising my expectations even before I took my seat.One of the highlights of Yasumitsu is its seasonal specialties. I had heard that during the summer, the chef personally selects exquisite sea urchin, which I was particularly looking forward to.The first piece served was the purple sea urchin from Okushiri Island in Hokkaido.I was surprised that the first course featured sea urchin, but even more so by its extraordinary flavor, which was on another level. The chef himself mentioned that he wasn't particularly fond of sea urchin at first, which is why he is so particular about sourcing it, ensuring it is served at the perfect temperature for enjoyment. The sweetness, umami, and beautiful aroma captivated me from that very first piece.The sea bass I had as an appetizer was also impressive. Despite being sashimi, it had a rich flavor reminiscent of kombu-dried fish, showcasing the high quality of both the ingredients and the chef's skill right from the start.I was also fortunate to enjoy fresh squid and baby squid, which are in season at this time.The fresh squid had a smooth texture with a delightful crunch, and the sweetness of the ingredient expanded with each bite. What elevated this dish even further was Yasumitsu's red rice.This red rice is truly remarkable.The grains are well-defined, and when you take a bite, they crumble beautifully, with a perfect balance of acidity and saltiness. It doesn’t overpower the other ingredients, but when combined, it enhances their flavors even more.Chef Watanuki, who also serves as a tourism ambassador for Okushiri Island, has a deep commitment to sourcing quality ingredients. His ability to discern quality is evident, but even more impressive is his personality, which inspires producers and wholesalers to want to supply him with the best. With the chef's expertise and the red rice, it feels like the quality of the ingredients is elevated from 100 points to 150 or even 200.Additionally, the overall structure of the omakase course was exceptional. Despite the number of dishes, I never felt overwhelmed. Each dish was not only well-executed but also carefully arranged in terms of temperature, flavor intensity, and the flow from appetizers to sushi, making the three hours fly by.Including the ingredients, rice, craftsmanship, course structure, and the chef's personality, this restaurant truly makes you want to return.【Menu】Purple sea urchin sushi from Okushiri IslandSea bass and flounderTender octopusSea bream sushi with karasumiBonito with onion sauceFresh squid sushiTentacles of fresh squidSteamed abalone with liver riceHorse mackerel sushi (with green onion)Japanese sake pairing2024 Shinshou Hinotori Kijoushu with ankimo and narazukePike eel wrapped in ume and shisoMozuku seaweedJewel box with Yoichi purple sea urchin and tobikoSenshu water eggplantHoozuki (Chinese lantern plant)Marinated red meatPickled mustard greensMedium fatty tuna and fatty tunaBaby squidSweet shrimpKaratsu red sea urchinSea grapes wrapped in sushiClam soupConger eelEggMonaka ice cream Less

Located just a 6-minute walk from both Yotsuya-sanchome and Yotsuya stations, I revisited Sushi Yasumitsu!Founded in 1970 by the father of the current head chef, Yasuhide Watanuki, as "Yotsuya Kouraku Sushi," the restaurant was renamed "Kouraku Sushi Yasuhide" in October 2011 during a renovation.In September 2017, it moved to its current location, and in 2025, it was renamed to the more recognizable "Sushi Yasumitsu" to expand its unique culinary vision.Chef Yasuhide Watanuki has appeared in numerous media outlets in recent years, so many may already be familiar with him.The restaurant is situated in a residential area, about a 6-minute walk from either Yotsuya-sanchome or Yotsuya stations.Inside, there are 8 luxurious counter seats.The course is an omakase starting from JPY 33,000.Notably, they offer special seasonal menus! In spring, they focus on shellfish; in autumn, matsutake mushrooms; and in winter, crab—these ingredients highlight the beauty of Japan's four seasons, making them hard to find elsewhere!During the summer season, I enjoyed a fantastic course centered around sea urchin!Here are the dishes I had and my impressions:*★ indicates nigiri, ◼︎ indicates a side dish*★ Hokkaido Okushiri Island Purple Sea Urchin Nigiri ◼︎ Sea Bream ◼︎ Tender Octopus Stew ★ Flounder with Karasumi ◼︎ Smoked Bonito with Onion Sauce ★ Spring Sea Bream with Kombu ◼︎ Steamed Abalone Shabu-shabu with Liver Rice ★ Sweet Shrimp ◼︎ Monkfish Liver with Nara Pickles and Hinadori Chicken ◼︎ Swordfish with Ume Shiso Roll ★ Risotto with Iwate Prefecture Purple Sea Urchin ◼︎ Senshu Water Eggplant ★ Winter Ooma Red Meat Marinade ◼︎ Pickled Mustard Greens ★ Chutoro and Otoro ★ Shinko ★ Hokkaido Teuri Island Purple Sea Urchin ◼︎ Mozuku Seaweed ★ Kuruma Ebi ★ Red Sea Urchin from Karatsu, Kyushu ★ Specialty Umibudo Roll ◼︎ Clam Red Miso Soup ★ Anago (Sea Eel) ◼︎ Tamago (Egg) ◼︎ Matcha Ice Cream Monaka The course, which respects tradition while also feeling innovative, was truly breathtaking! The connection to the producers is evident in the ingredients, showcasing the chef's expertise.On this day, I had the rare opportunity to compare four types of sea urchin, along with large abalone, flavorful bonito, and the exquisite sweet shrimp from Kanazawa, which is also hard to find in Tokyo.The umibudo roll to finish off the meal and the winter red meat from Ooma were delicious as well.I look forward to continuing my visits to Sushi Yasumitsu!Thank you for the wonderful meal! Less

The structure of Sushi Yasumitsu is truly delightful. The progression of flavors and textures flows seamlessly, keeping you engaged until the very end.On this day, the standout was undoubtedly the sea urchin.The first dish featured purple sea urchin, personally harvested by the chef from Okurishiri. It's rare to hear of a chef who not only sources the ingredients but also catches them himself. The clean sweetness without any off-flavors and the light, lingering finish on the palate were remarkable.Later in the meal, we were treated to purple sea urchin from Takarajima and red sea urchin from Karatsu. It was a luxurious experience to enjoy the unique characteristics of both purple and red sea urchin in one course.What’s interesting is that the meal doesn’t end with just sea urchin. The risotto made with purple sea urchin from Iwate Prefecture featured the delightful pop of tobiko (fish roe), creating a dish that beautifully blended Japanese and Western influences.Among the nigiri, the kelp-marinated spring sea bream was exceptional. The delicate flesh of the spring sea bream harmonized gently with the umami of the kelp, resulting in a memorable piece that wasn’t flashy but left a lasting impression. The sweet, sticky flavor of the gas shrimp from Kanazawa was intense, while the young sea bream was perfectly seasoned with vinegar. The tuna offered a satisfying range from lean to medium fatty to fatty cuts.The appetizers were also quite impressive. The smoked bonito paired with onion sauce was aromatic, and the steamed abalone combined with rich liver sauce and rice was a classic delight. The knife fish, enhanced with plum and shiso, balanced the richness, while the water eggplant and mozuku seaweed provided a refreshing palate cleanser.To conclude, we enjoyed tuna maki with sea grapes, red miso soup, fluffy anago (conger eel), tamago (egg), and even a monaka ice cream.The chef's commitment to sourcing ingredients and personally harvesting them translates into the persuasive quality of each piece. For sea urchin lovers, this is a place you must experience at least once. Less

As I opened the door to this hidden gem, breathing in the refined evening air of Yotsuya, I was welcomed into a perfect world that always caters to me. Greeted with smiles, the symphony of seasonal specialties featuring sea urchin began its performance. The first offering from Chef Yasuhide was the purple sea urchin from Rishiri. Its clear, elegant sweetness and the refined scent of the ocean gently unfolded on my palate, capturing my senses instantly. As I indulged in the fragrant grilled bonito, the rich steamed abalone with liver rice, and the playful pairing of ankou (anglerfish) liver with Nara pickles and "Hinotori," the story reached its breathtaking climax. The "jewelry box" filled with shimmering Yoichi purple sea urchin and tobiko burst with a delightful texture, overwhelming my mouth with its richness. The final purple sea urchin from Hamana left a sensual and profound aftertaste, transporting me into a blissful silence. From the grand "Dekka Maki" to the seamless storytelling, every moment was perfectly crafted. The casual conversations exchanged across the counter added to the satisfaction of the experience. Savoring the harmony created by Chef Yasuhide's craftsmanship and the exquisite sea urchins, I quietly sipped chilled Japanese sake. Below is the course menu.Omakase Course JPY 33,000* Rishiri Purple Sea Urchin Nigiri* Tokyo Bay Mako Flatfish* Tender Octopus Stew* Kurodai with Karasumi* Grilled Bonito* Kombu-Cured Spring Sea Bream* Steamed Abalone* Liver Rice* Horse Mackerel* Ankou Liver Nara Pickles with Hinotori* Shirasu with Ume and Shiso* Water Shield* Jewelry Box with Yoichi Purple Sea Urchin and Tobiko* Senshu Water Eggplant* Red Meat Marinade* Pickled Mustard Greens* Chutoro and Otoro* Kohada* Sweet Shrimp* Hamana Purple Sea Urchin* Dekka Maki* Shio Soup with Butterfish and Sea Bream* Conger Eel* Egg* Matcha Ice Cream Monaka Less

On this day, it was a sea urchin festival. From the very first piece, we had sea urchin! It was incorporated into the dishes, and we enjoyed three different types of sea urchin throughout the meal. Both the dishes and the sushi were delicious. The sushi was slightly smaller but well-shaped and flavorful, showcasing traditional craftsmanship.The ankimo (monkfish liver) was served as a paste, offering a different texture than the usual sliced version. The chef was very hospitable, creating a relaxed and comfortable atmosphere.■ Menu:⚪︎【Sushi】Sea Urchin Rishiri Island Purple Sea Urchin ⚪︎【Sashimi】Sea Bream ⚪︎Flatfish, Karasumi (dried mullet roe) ⚪︎Kushiro Hairy Crab ⚪︎【Sushi】Kasugodai (young sea bream) ⚪︎Steamed Abalone ⚪︎【Sushi】Horse Mackerel ⚪︎Ankimo ⚪︎Dried Mehikari ⚪︎Iwate Sea Urchin Risotto ⚪︎【Sushi】Marinated Tuna ⚪︎【Sushi】Otoro (fatty tuna) ⚪︎【Sushi】Kama Toro (tuna collar) ⚪︎【Sushi】Kohada (gizzard shad) ⚪︎【Sushi】Bafun Uni (sea urchin) ⚪︎Tekka Maki (tuna roll) ⚪︎Clam Broth ⚪︎【Japanese Sake】Amabiki ⚪︎【Japanese Sake】Haneya ⚪︎【Japanese Sake】Abe Kan ■ Duration: 2.5 hours ■ Reservation Difficulty: Difficult ⚪︎I was brought here by a companion. Reservations take a year to secure. ■ Cost Performance: Average (JPY 37,900) Less

Located in a calm area near Yotsuya-sanchome, this restaurant offers a relaxed atmosphere that focuses on sushi and appetizers rather than flashiness. While it maintains the refined ambiance typical of high-end sushi establishments, it allows for a comfortable distance that enhances the dining experience. One standout was the akagai (red clam), which had a strong aroma and excellent texture, making it a memorable piece of sushi. The explanations at the counter were thorough, and the presentation of the dishes was composed. Overall, this place allows you to enjoy both satisfying appetizers and consistent sushi. Less

I visited this restaurant with a colleague from work.The interior mainly features counter seating, with some private rooms available. The counter seats are spaced out enough to enjoy your meal comfortably.Dishes are served in a staggered style, alternating between appetizers and sushi.The appetizers focus on high-quality ingredients and are perfect for pairing with drinks. In between, you’ll enjoy well-balanced sushi made with red vinegar rice, allowing you to savor the sushi before getting too full from the appetizers or tipsy from the drinks.Everything was absolutely delicious!Watching the chef's performance is also enjoyable, making this one of my favorite sushi spots.They incorporate features from various famous restaurants, so counting them can be a fun challenge!How many can you recognize?This place is truly delicious, fun, and educational.If you love sushi, or even if you don’t usually eat it, you’ll understand all the current sushi trends by visiting here, so I highly recommend checking it out! Less

I visited Sushi Yasumitsu in Yotsuya Sanchome.I had the omakase course, and each dish, from the appetizers to the nigiri, showcased a remarkable attention to detail, building anticipation with every bite. The use of seasonal ingredients allowed me to enjoy flavors unique to this time of year, which was truly delightful. The seafood, especially the shellfish and sea urchin, highlighted the quality of the ingredients and the skillful preparation.The sushi rice was perfectly molded, dissolving in my mouth, creating an excellent harmony with the toppings. I felt that this place offered a genuine experience of traditional Edomae sushi without any flashy presentations.The interior provided a calm atmosphere, allowing me to enjoy my meal while watching the chef at work across the counter. The warm hospitality made for a comfortable dining experience, and conversation flowed naturally.It's no surprise that this popular restaurant is hard to book. I look forward to returning in a different season to savor the fresh flavors that it has to offer. Less

It had been a while since my last visit. We had a private reservation in a very convenient area close to my workplace, and we truly enjoyed ourselves. When the restaurant and the company are great, nothing else matters. Today was a shellfish festival, and we had a wonderful time with various types like Torigai, Akagai, and Hiragai. I was especially lucky to try the Kanazawa gas shrimp, which I heard is only available here in Tokyo. I’ll definitely come back again, especially since it’s so close to home. Less

During winter, it's all about crabs, but now it's the season for shellfish.It's a delight to enjoy various types of shellfish.The ability to showcase such individuality is truly a testament to the talent of Chef Yasuhide.He values the ingredients and often visits producers whenever he has the chance.Recently, he even went to Iki and spent 18 hours chasing tuna in rough seas.Please take care of yourself!○ Torigai (Bird Shell)● Makogarei (Flatfish)● Torigai Clam Meat● Scallops and Tsubugai (Whelk)○ Gas Ebi (Sweet Shrimp)○ Hairy Crab Mini Rice Bowl● Kinmedai (Golden Eye Snapper) Shabu-Shabu● Ankimo (Monkfish Liver) with Pickled Watermelon● Vinegared Torigai Intestines● Zha Cai (Pickled Mustard Greens)○ Chutoro (Medium Fatty Tuna)○ Otoro (Fatty Tuna)● Mizunasu (Water Eggplant)○ Akagai (Red Clam) Intestines Nigiri○ Kuruma Ebi (Tiger Prawn)● Junzai (Vegetable)○ Tuna and Sea Grapes Roll○ Hamaguri (Clam)● Akadashi (Red Miso Soup)● Matcha Monaka (Green Tea Wafer Cake) Less

Sushi Yasumitsu has become a popular restaurant with a wait time of over six months, continuing the legacy of the previous owner. It's located about 200 meters straight down Shinmichi Street from Yotsuya Station, nestled in a residential area, making it a bit hard to find. You'll see a sign for Yasumitsu on a gate that looks like an ordinary house. On this day, I enjoyed the Spring Festival, where I sampled five different types of shellfish, which were wonderful. I even got to try the rare Kanazawa gas shrimp.The conversation with the chef was also very enjoyable, and I appreciate the birthday celebration!◆ Hokkigai (Surf Clam) ◇ Hata (Grouper) ◇ Hokkigai Himo (Surf Clam Intestines) ◇ Torigai (Cockle), Tsubugai (Whelk), Hotate (Scallop) ◆ Makokarei (Flatfish) with Karasumi (Dried Mullet Roe) ◆ Grilled Torigai ◇ Ke-gani (Hairy Crab) ◆ Gazu Ebi (Sweet Shrimp) ◇ Kinmedai (Golden Eye Snapper) ◇ Torigai Himo Shabu (Cockle Intestines Shabu-shabu) ◇ Hiragai (Surf Clam) with Nori (Seaweed) ◆ Akami (Lean Tuna) ◆ Chutoro (Medium Fatty Tuna), Otoro (Fatty Tuna) ◆ Kohada (Gizzard Shad) ◆ Akagai (Red Clam) ◆ Akagai Himo (Red Clam Intestines) ◆ Kuruma Ebi (Tiger Shrimp) ◆ Murasaki Uni (Purple Sea Urchin) ◆ Toro (Fatty Tuna), Umibudo (Sea Grapes) Roll ◆ Hamaguri (Clam) ◆ Anago (Sea Eel) ◇ Tamago (Egg) Less

It’s been a while since I visited Sushi Yasumitsu.This time, it’s shellfish season.I usually don’t prefer shellfish as sushi toppings, but the shellfish here during this season is absolutely delicious!The akagai (red clam) was enormous, and the hiragai (flat clam) and hotaru ika (firefly squid) were also top-notch!The combination of the swordfish and flower pepper roll was perfect and incredibly tasty.I visited during shellfish season last year as well, and I’ve already made a reservation for next year.Next time, it will be crab season!It was a great meal! Less