Sushi Arai Tokyo

【Return Visit】 2026.8This was my second visit to Sushi Usui for a Saturday lunch.I have been in charge of the basement for four years now.Yuki Usui, born in 1988, has started to show a bit of a belly.It seems that independence is on the horizon.I went with my usual routine of beer, omakase Japanese sake, and Imo soda. Shizuoka Edamame Soft-boiled Sazima Octopus Ishikawa's Arai Mega Abalone Abalone Rice Porridge Katsu from Kesennuma Hand-rolled Medium Fat Tuna from Funka Bay Grilled Sweetfish Flounder Tosa Striped Horse Mackerel Sagoshi Kinmedai from Inatori Small Horse Mackerel Squid Sweet Vinegared Tai Red Meat Marinade from Hokkaido Yoshioka Medium Fat Tuna from Funka Bay Fatty Tuna from Funka Bay Mackerel from Shimane Ama Kusa Kuruma Ebi Mini Ikura Rice Bowl Purple Sea Urchin from Kushiro Shijimi SoupKinkonichi (Miyagi), Kuro-ushi (Wakayama), Hidakami (Miyagi), and Mitake (Yakushima) soda.The abalone rice porridge was delicious.The katsu is the true essence of Arai.The vinegared sagoshi was light and refreshing with less fat.The squid was tender and flaky.The sweet vinegared tai was prepared with great care.The summer tuna from Yamakou was elegant with its rich fat and refreshing acidity from Funka Bay and Yoshioka.By the way, the edamame is also sourced from Yamakou.I thoroughly enjoyed the summer offerings at Sushi Usui, from appetizers to nigiri.I look forward to seeing Yuki Usui continue to flourish in his sushi journey. Less

Sushi Arai, located a 6-8 minute walk from Ginza Station, is a sushi restaurant that boasts top-class ratings across Japan—a place you must visit at least once in your life. It has been selected as one of the top sushi restaurants in Tokyo from 2021 to 2025, as well as receiving Tabelog Gold and Silver awards from 2017 to 2026.The restaurant features counter seating on the second floor and in the basement, where the second chef showcases his skills. Occasionally, there are online reservations available on Tabelog for solo diners, allowing you a chance to visit even without a reservation.Here’s the menu I enjoyed:-----------------------------◾️ Edamame We started the course with Shizuoka-grown edamame, lightly salted with grain salt. This dish pairs perfectly with drinks.◾️ Octopus Tender octopus stewed slowly from Sagami Bay, seasoned with a delicate balance of sweetness and saltiness while retaining its characteristic chewiness.◾️ Aji Aji from Ishikawa, aged for a day to enhance its umami. It’s delightful to enjoy it with different seasonings like salt and sudachi, soy sauce, and wasabi.◾️ Abalone Large abalone steamed for 4.5 hours, offering a delightful texture. While it’s delicious on its own, the rice porridge made with rice oil and abalone broth was incredibly flavorful!◾️ Bonito Tataki of bonito caught in Kesennuma, with a soft texture and rich fat. The crispy skin and smooth flesh create a wonderful contrast, pairing excellently with ginger and green onion soy sauce or yama wasabi soy sauce.◾️ Chutoro Chutoro hand rolls made with tuna from the Funka Bay in Hokkaido. The crispy nori, perfect saltiness, and melting tuna fat create a harmonious balance.◾️ Sweetfish Beautifully grilled sweetfish, prepared to give a crunchy texture to the scales. The contrast between the fluffy, melt-in-your-mouth flesh and the crispy scales is captivating.◾️ Flounder Flounder nigiri with a delightful texture and mild flavor. The rice has a strong acidity, allowing you to fully appreciate its taste and saltiness.◾️ Striped Horse Mackerel Natural striped horse mackerel nigiri from Tosa, Kochi. Despite being generously coated with soy sauce, the rich fat of the fish stands out impressively.◾️ Spanish Mackerel Nigiri of Spanish mackerel cut slightly thicker. The fluffy, tender texture of the fish and the small rice create a perfect balance in your mouth.◾️ Red Snapper Nigiri of red snapper with a distinct, firm texture. The sharp aroma of wasabi enhances the deliciousness of the kombu-marinated red snapper.◾️ Kohada Kohada nigiri, a classic Edo-style sushi. It has a strong acidity, yet as you chew, a mysterious sweetness unfolds.◾️ Squid Nigiri of squid finely chopped and shaped. It has a rich, melt-in-your-mouth texture while still retaining some elasticity, allowing you to enjoy the harmony with the rice.◾️ Kasugodai Nigiri of kasugodai, marinated in sweet vinegar, adding sweetness and acidity. The hidden knife cuts allow the sweet vinegar flavor to seep in, making it an exquisite dish.◾️ Lean Tuna Nigiri of lean tuna with a crispy texture. The balance of marinating time in soy sauce, the shape of the nigiri, and the rice was all perfect!◾️ Chutoro A piece of chutoro with an unexpectedly rich fat content. By intentionally serving it slightly cold, it warms up to body temperature as you eat, enhancing the sweetness of the fat.◾️ Otoro The ultimate nigiri sushi with the rich melt-in-your-mouth fat characteristic of otoro. It has a slightly stronger acidity in the rice compared to chutoro, without any heaviness.◾️ Horse Mackerel Thick and rich horse mackerel nigiri from Shimane. The flavor of the blue fish fat is completely different from that of tuna, making it irresistible!◾️ Sweet Shrimp Large, satisfying sweet shrimp nigiri from Amakusa, Kumamoto. The delightful texture and the umami of the shrimp expand with each bite.◾️ Salmon Roe A small rice bowl of salmon roe seasoned gently with soy sauce and kombu. The moment you pop it in your mouth, it bursts and releases an explosion of flavor, enhanced by the aroma of nori.◾️ Sea Urchin Gunkan maki made with luxurious purple sea urchin from Kushiro, Hokkaido. It’s incredibly creamy, melting in your mouth while you savor its rich sweetness.◾️ Egg The course concluded with a high-quality egg resembling castella. -----------------------------The price is on the higher side, but you can truly enjoy the finest sushi, service, and atmosphere, so I highly recommend visiting.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Followers have surpassed 10,000!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

I had been wanting to visit "Sushi Arai" for a while, and thanks to a friend who is a regular, I finally got the chance to go. The friendly chef's conversation and the satisfying course menu are best experienced in person rather than described in words. There was a no-photo policy for the dishes, so I refrained from taking pictures, but my companion asked for a three-shot with the chef on our way out, and he kindly obliged. Reservations seem to be quite far in advance, but I would love to come back if the opportunity arises. With the chef's warm send-off, my anticipation for the next visit has doubled. It was a great meal! Less

I was fortunate enough to secure a lunch reservation at a restaurant I had always wanted to visit, so I took a day off to check it out.Upon arriving at the B1F location right at opening time, I was warmly welcomed, which eased my initial nerves.Since it was lunchtime, I ordered Oolong tea, and the meal began. The first dish was edamame, and I was immediately captivated by its aroma. Each appetizer was delicious, clearly made with care. I was particularly impressed by the katsuo, which had a wonderfully crispy skin.For the sushi, I enjoyed three types of tuna: akami (lean), chutoro (medium fatty), and otoro (fatty). It was fascinating to see how different the flavors were even within the same fish, and the richness of the otoro was especially memorable without being overwhelming. The large shrimp was also excellent, and the delicately seasoned ikura (salmon roe) was delightful. The generous assortment of sushi allowed me to truly savor the joy of eating sushi.However, the standout dish for me was the abalone zosui (rice porridge). The rich broth, concentrated with the umami of abalone, was simply amazing.The sushi chef, Mr. Usui, was very friendly and had a great sense of humor. He encouraged me to promote the restaurant and even allowed me to take photos of the dishes, making for a wonderful experience.I know reservations can be hard to come by, but I definitely hope to find another opportunity to visit again. It was a great meal.*This was my 2,400th visit since starting Tabelog, and it was particularly meaningful to visit Sushi Arai, which received the Tabelog Award 2026 Gold. Less

Enjoy a special omakase course at the renowned Sushi Arai, a prestigious Edomae sushi restaurant in Ginza that has won the Tabelog Award GOLD for five consecutive years. This experience is offered in the basement, featuring the craftsmanship of Chef Yuki Usui, who has honed his skills at top establishments like Ginza Kyubey and Sushi Takumi.At Sushi Arai, photography of dishes other than tuna is not allowed at the chef's counter, but here at this special counter, you can capture images of all the dishes. I indulged in a luxurious course that included both appetizers and sushi.**Braised Octopus** We started with tenderly braised octopus.**Sashimi of ARA** ARA, a high-end fish caught in Kyushu, offers a firm texture and refined umami, allowing you to fully appreciate the deliciousness of white fish.**Steamed Abalone → Abalone Broth Rice** After enjoying the soft steamed abalone, we used its rich broth to make a comforting rice dish. This seamless transition to savoring every part of the ingredient was delightful.**Seared Bonito** The bonito, infused with a fragrant aroma from straw, was a highlight.**Tuna Sushi Roll** Next, we had the signature tuna from Sushi Arai. The combination of nori and tuna was exceptional.**Steamed Sweetfish** The sweetfish was perfectly steamed to a fluffy texture.**Narezuke of Ankimo** Rich ankimo paired with the flavors of narezuke, a dish that is irresistible for sake lovers.**Grilled Scallops with Seaweed** The scallops were grilled to perfection and served with nori.Now, onto the sushi.**Mako Flatfish** Delicate flavor and texture.**White Sweetfish** Known as the "phantom high-end fish," the white sweetfish offers a unique taste that expands with each bite.**Isaki (Summer Snapper)** A refreshing summer isaki sushi.**Shiro-ika (White Squid)** Enjoy the sticky texture and sweetness of shiro-ika.**Kinmedai (Golden Eye Snapper)** Kinmedai brings a rich umami and refined sweetness.**Tuna (Akami, Chutoro, Otoro)** The much-anticipated trio of tuna!Sushi Arai is renowned for its dedication to tuna. We savored the tuna sourced from the prestigious Yamako, comparing akami, chutoro, and otoro, each with its unique flavor and fat content, showcasing the essence of Sushi Arai.**Kohada (Gizzard Shad)** An essential ingredient in Edomae sushi.**Kuruma Ebi (Sweet Shrimp)** The kuruma ebi had a delightful sweetness.**Red Sea Urchin** Enjoyed during the short summer season, the red sea urchin bursts with rich umami and sweetness.**Soup** We concluded with a comforting bowl of soup.**Tamago (Egg)** Finally, the meal was rounded off with tamago, a classic finish for Edomae sushi.From delicate white fish to abalone, tuna, and sea urchin, the course featured special ingredients like ARA, white sweetfish, and red sea urchin, making for an impressive experience from start to finish.The charm lies in being able to enjoy the skills cultivated by a renowned Ginza establishment at a different counter.This was a special sushi experience that allowed us to appreciate the unique artistry of Chef Yuki Usui while immersing ourselves in the world of Sushi Arai.─────────────── Omakase Course by Sushi Arai, produced by Chef Yuki Usui (including drinks) JPY 89,200 for two people *This price reflects the amount at the time of visit.* ─────────────── Check out the Instagram reel here! https://www.instagram.com/reel/DdNXC3YTklW/?stkn=MXUyODlxaWJianN2cg== Less

Sushi AraiIt was said to be a 5-6 minute walk from Exit A5 of Ginza Station, but I took a taxi this time.I was filled with excitement for my first visit.The atmosphere inside the restaurant was serene, and sitting at the counter naturally made me sit up straight.I truly understood why so many food enthusiasts rave about this place; it was an incredible experience.The deliciousness of the dishes goes without saying, and the course structure from appetizers to sushi was simply perfect.From start to finish, I was completely satisfied, and the impressive volume left me feeling full at the end.While the price range is quite luxurious, I believe the experience was worth even more.The excellence of Tabelog GOLD and the top 100 restaurants is beyond measure.This is a place I definitely want to visit again. Less

On a night in August 2026, I arrived at Sushi Arai in Ginza 8-chome for dinner at a sushi restaurant. Normally, I would head up to the second floor, but this evening was a special gathering for young chefs, so we were in the basement for a change.This summer, the head chef has been busy with trips to America and Singapore. As a result, the young chefs who usually assist him at the private counter and main counter organized this event. Who will be making the sushi was a surprise to be revealed on the day.The sushi was prepared by the young chefs who typically support the head chef. I believe they have experience making sushi at the private counter. Despite being questioned by regular customers, they engaged in lively conversation, maintained focus on their work, and even attended to the guests' drinks. It was impressive to see the fruits of the head chef's training during those two hours.The menu was partly chosen by the chefs themselves, with the rest decided in consultation with the head chef.The course for the evening included the following:It was rare to see new baby fish at Arai.The tuna was from Funka Bay. Although it was summer tuna, it had a rich flavor that I really enjoyed.◆ Appetizers, ◇ Sushi◆ Shirasu (whitebait) with kudzu noodles ◆ Simmered octopus from Sajima ◆ Grilled scallops ◆ Katsuo (bonito) from Miyagi ◆ Edamame ◆ Sweetfish ◇ Mako flatfish ◇ New baby fish ◇ Striped jack ◇ Mud squid ◇ Sardine ◇ Fish scraps ◇ Red meat tuna from Funka Bay ◇ Medium-fatty tuna from Funka Bay ◇ Ohagi (sweet rice ball) ◇ Red sea bream ◇ Nodoguro (blackthroat seaperch) ◇ Purple sea urchin ◇ Dried gourd roll Since this was a gathering of young chefs, there were no points awarded this time.It was a great meal! Less

This time, I miraculously found a single available reservation while browsing Tabelog, so I immediately booked it!It was my first time visiting a Tabelog GOLD restaurant, and I felt a bit nervous before going.I was served by Yuki Usui, the second chef.Once I entered, everyone was friendly and easy to talk to, which quickly eased my initial nerves. I usually feel a bit tense in places like this, but the atmosphere was incredibly comfortable.The food and sushi were simply outstanding.A wide variety of dishes were served, from appetizers to sushi, and everything I tried was truly delicious.Among them, the tuna stood out.The medium fatty tuna was absolutely incredible! The moment it hit my mouth, the richness and umami were unforgettable, making it one of the most memorable pieces of the night.Additionally, a friend who had been here before told me, "The ohagi isn’t included in the course, but you absolutely have to try it," so I ordered it as well.I had only heard the name, so I expected a sweet, traditional ohagi, but it turned out to be a piece wrapped in rice with a topping similar to negitoro! I guess it’s called ohagi because of its appearance?Ordering this was definitely the right choice. It was quite delicious.While the price may seem high at first glance, considering the quality of the food, sushi, and atmosphere, I felt it was worth every penny.On my way out, I was informed that I could make a reservation for October, so I went ahead and booked it!By the time I visit again, the season will have changed, and the offerings will reflect that, so I’m already looking forward to it.I’m genuinely happy to be able to go back! Less

Just a 5-minute walk from Ginza Station, Chef Yuichi Arai honed his skills for many years at renowned establishments such as Sushi Takumi and Kyubey before opening his own restaurant in 2015. The exquisite tuna sourced from the tuna wholesaler, Makoto, paired with rice seasoned with a blend of white and red vinegar, creates a remarkable harmony. Having earned a Michelin star in the Tokyo Guide, this restaurant is known as a must-visit for food enthusiasts from around the world.I had the pleasure of being served by Sous Chef Usui.It was truly, truly delicious. That's the only way I can express my thoughts!!!The thick rolls require a reservation made at least a day in advance.I’m already searching for another opportunity to visit. It was a great meal! Less

I had been wanting to experience this place for a while, but it was difficult to make a reservation at 6 PM. Finally, I managed to book a spot starting at noon and visited for the first time. Located on the basement level with a counter of 7 seats, I spent a little over two hours enjoying the essence of sushi prepared by Chef Usui. **Appetizers:** - Edamame - Tender Octopus from Sajima - Sea Bream - Rice porridge with Abalone and liver broth - Katsuo from Kesennuma - Grilled Sweetfish - Grilled Flat Shell Clam - Tamago to finish off **Nigiri and Rolls:** - Anko (Monkfish liver) and Nara pickles roll - Makokarei (Flatfish) - Shimaaji (Striped Jack) - Aoriika (Bigfin Reef Squid) - Isaki (Chicken Grunt) - Kasugodai (Young Sea Bream) - Kohada (Gizzard Shad) Shinko - Kinmedai (Golden Eye Snapper) from Inatori - Akami (Lean Tuna) - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Aji (Horse Mackerel) from Sakai Port - Kuruma Ebi (Tiger Prawn) - Rishiri Uni (Sea Urchin) **Soup:** - Shijimi (Clam) Soup **Sake:** - Ouroku warmed sake - Chilled Hakurakusei and Kikusui served in a glass I expected a somewhat tense atmosphere, but thanks to the friendly Chef Usui, the conversation flowed easily. Not only I, but also the inbound guests enjoyed a pleasant time together. Each dish showcased the skill and creativity that made this popular restaurant stand out among many sushi establishments. Less

It used to be possible to make a reservation a month in advance, but now Sushi Arai has become a highly sought-after restaurant, and it’s been almost 10 years since my last visit. The head chef is at the second-floor location, while the original underground shop is run by Mr. Usui.We started with simmered octopus, which was incredibly tender.For appetizers, we had sashimi of assorted fish, abalone, abalone dashi rice porridge, bonito, white sweetfish, and monkfish liver. The ingredients were exceptional, and the preparation was impeccable.The sushi consisted of 12 pieces. The rice was perfectly seasoned and melted in my mouth. It truly lived up to its reputation as a popular restaurant. Less

I visited the room of Nishiyama Kaizan on B1F with a friend. He shared stories from his training and explained the craftsmanship behind each piece of sushi, making for an enjoyable time.I’ve marked the standout sushi and dishes with stars. (All of them were delicious! ^ ^)⚫︎ Course Menu- Pork Shabu-Shabu⭐︎ Katsuo (Bonito)- Octopus from Sajima- Chutoro (Medium Fatty Tuna) Tekka- Sweetfish- Magogarei (Flatfish)⭐︎ Shima Aji (Striped Jack)⭐︎ Aori Ika (Bigfin Reef Squid)- Hokkigai (Surf Clam)⭐︎ Aji (Horse Mackerel)- Shako (Mantis Shrimp)- Akami (Lean Tuna)- Chutoro (Medium Fatty Tuna)⭐︎ Nakaochi (Tuna Scraps) with Takuan (Pickled Radish) Rice Ball- Kohada (Gizzard Shad)- Shrimp- Sea Urchin- Kanpyo Maki (Dried Gourd Roll)- Tamago (Egg)⭐︎ Katsuo: The skin was crispy, the flesh tender, and the fat rich—truly a moment of delight upon tasting. It seems that making small holes in the skin before grilling makes it crispy.⭐︎ Shima Aji: The fish's umami, tenderness, and fat content were exquisite.⭐︎ Aori Ika: The tenderness and flavor provided an exceptional texture while eating.⭐︎ Aji: There was absolutely no fishy smell, and the fat content was perfect, harmonizing beautifully with the condiments—this was the best Aji I’ve ever had.⭐︎ Nakaochi and Takuan Rice Ball: I was moved by this unique sushi experience. Less

Starting with the tender octopus simmer, the technical skill displayed in the preparation of the squid, and the refined atmosphere of this renowned establishment were all quite pleasant.However, perhaps due to the timing of my visit, I found that the sushi lacked the distinct textures and flavors of the various fish. I couldn't sense the vitality and strength that natural fish typically possess.Additionally, I believe the seasonality played a role here as well; the rice had a strong acidity and was tightly packed, which weakened the harmony between the fish and the rice. It felt less like enjoying sushi and more like placing prepared fish atop the rice.Given the relatively high price, I hoped for a bit more effort in providing better quality fish. That said, the sweet shrimp, squid, and sea urchin were delicious. Less

A must-visit for tuna lovers!Sushi Arai is one of Japan's top sushi restaurants, with high standards in sushi, appetizers, service, and ambiance. ✨Not only the sushi but also the seasonal appetizers are exceptional! You can really feel the attention to detail in the dashi and cooking techniques, making each dish delicious enough to rival any renowned restaurant!I especially enjoyed the abalone that had been simmered for four and a half hours, along with the zosui (rice porridge) made from the simmered broth, and the anko (monkfish liver) rolled with pickled watermelon. They were incredibly tasty! ✨The lean, medium fatty, and fatty tuna were absolutely top-notch, melting in my mouth instantly. ✨✨With such a wide variety of dishes, I was very satisfied! I definitely want to visit again if I get the chance!It was a great meal! ✨ Less

Sushi Chef: Yuki UsuiOpened right at noon.Reservations can be quite challenging, but it's definitely worth going if you can find an opening.The monkfish liver and kanpyo roll were incredibly delicious…!!I loved the seasoning of all the sushi toppings! The freshness of the ingredients, the preparation, and the seasonal selections were all outstanding.The temperature of the rice and the way it was shaped were perfect, creating a wonderful harmony with the toppings.I plan to visit again within this year! Less

I visited Mr. Usui's seat on the basement floor.This was my first visit, but Mr. Usui was very friendly and personable. Even though I was dining alone, I had a wonderful time. He goes to the market every morning and seems to work incredibly hard, often making three trips.Don’t underestimate the second-in-command; both the appetizers and the sushi were of high quality, with a strong sense of unity between the rice and the toppings.The bonito, perfectly grilled with a nice skin, and the rich and wonderful liver roll made with ankimo (monkfish liver) and narazuke (pickled vegetables) were particularly impressive.The sushi included sweet vinegar-marinated spring sea bream, tender squid, and thick sardines that had no fishy taste at all, which were all hits.The nakaochi (tuna scraps) sushi, topped with takuan (pickled daikon) and white onion that I added at the end, was a must-try and incredibly delicious.I noticed that sometimes drink orders didn’t go through, but that’s just part of the charm. Despite that, the warmth of the staff really stood out. I definitely want to visit again.【Appetizers】- Tender Octopus Stew - Fish Head - Simmered Abalone - Abalone Rice Porridge - Bonito - Liver Roll - White Sweet Sea Bream 【Sushi】- Flatfish - Striped Jack - Spring Sea Bream - Squid - Red Sea Bream - Sardine - Lean Tuna - Medium Fatty Tuna - Fatty Tuna - Young Horse Mackerel - Horse Shrimp - Red Sea Urchin - Egg - Ohagi (added) Less

Every six months, I have the pleasure of visiting Sushi Arai.The atmosphere in the restaurant is always serene, and sitting at the counter naturally straightens my posture. At the same time, the warmth in the dishes and service creates a charming balance that makes the experience even more enjoyable.This time, I visited in the summer. Although it’s generally a challenging season for tuna, they skillfully brought out the unique qualities of each cut, from lean to fatty, resulting in delicious dishes.The lean cuts had a glossy color and a moist texture. When I tasted it, the aroma and umami reminiscent of iron gently spread across my palate. The fatty cuts were not just rich; their tenderness melted on my tongue, leaving a refined aftertaste that was truly memorable.The presentation of the cuts and nigiri was beautiful, and even with the same tuna, the thickness and knife work varied, allowing me to enjoy different textures and flavors. The ability to achieve such high satisfaction with summer tuna reflects not only their sourcing skills but also their undeniable craftsmanship.No matter how many times I visit, I am always moved by the beauty of the nigiri and the meticulousness of their work. Despite the tense atmosphere, I always leave feeling a sense of calm. Once again, I thoroughly enjoyed this heartwarming experience. Less

In July at Sushi Arai, Chef Usui starts his day by sourcing ingredients from Toyosu, and without a moment's rest, he prepares for lunch and dinner, sometimes managing up to four seatings. It seems like he’s working too hard, but perhaps that’s just part of the training process. Surely, a time will come when all this effort pays off!Once again, I enjoyed a delicious meal.【Dishes】- Tender Octopus Stew - Fish Head (Salt, Soy Sauce) - Simmered Abalone - Abalone Broth Rice - Bonito - An-kimo (Monkfish Liver) with Nara Pickles - Sweetfish 【Nigiri】- Striped Horse Mackerel - Young Sea Bream - Japanese Sea Bream - Shiro-ika (White Squid) - Red Snapper - Lean Tuna - Chutoro (Medium Fatty Tuna) - Otoro (Fatty Tuna) - Kohada (Gizzard Shad) - Sweet Shrimp - Horse Mackerel - Sea Urchin - Clam Soup - Egg I thought the rice was different! It turns out that as summer approaches, the fish lose some of their strength, so he has reduced the salt a bit. Indeed, the balance with the toppings is excellent! Well, during the hot summer months, it’s only natural for sushi to be a bit more subdued.It was a great meal. I will definitely come back. Less

I visited the second seat of Usui-san on the basement floor. I believe you can still make an OMAKASE reservation at Usui-san's seat. First, about seven appetizers were served, followed by the sushi. I also requested two additional pieces at the end.Both the appetizers and sushi were undeniably delicious, made with fresh seasonal ingredients and skilled preparation. The sushi was mostly fresh, with very few aged ingredients.Among the highlights were the simmered abalone, bonito sashimi, grilled nodoguro, and isobe-yaki for the appetizers, while the sushi included spring sea bream, isaki, kohada, and whale tail meat, finishing with a delightful egg.The selection of sake was quite traditional, but they were all refreshing and complemented the sushi well.Usui-san was very friendly and entertaining, making it a cozy sushi restaurant that I would love to visit regularly.(Appetizers)- Simmered octopus from Sajima- Sashimi of hon-ara from Ishikawa- Medium fatty tuna roll from Funka Bay- Simmered abalone from Chiba Ohara: incredibly flavorful- Bonito sashimi from Kesennuma: crispy skin and tender flesh, outstanding- An-kimo (monkfish liver)- Grilled nodoguro from Ishinomaki: the acidity of sudachi and a slightly refreshing taste were very delicious(Sushi)- Natural shima-aji from Kochi Prefecture- Kinmedai from Choshi- Spring sea bream: pairs excellently with egg yolk vinegar and sweet gari- Aori-ika (bigfin reef squid)- Isaki from Ehime: lightly marinated with kombu for about 15 minutes, flavorful and delicious- Isobe-yaki: incredible texture of the shellfish- Red meat: light and fresh at 55 kg- Medium fatty tuna- Fatty tuna- Kohada: slightly larger- Donchichi (horse mackerel) from Shimane- Clam soup- Purple sea urchin from Hakodate- Egg: juicy and incredibly delicious(Additional)- Nitari whale tail meat: exceptionally delicious.- Ohagi: with tuna nakaochi, pickled daikon, and white fish. Less

【A Must-Visit for Tuna Lovers in Ginza】Welcome to "Sushi Arai," one of the most renowned sushi restaurants in Ginza.I had high expectations when I heard about this "tuna specialty restaurant," and it exceeded them right from the first dish.From the shabu-shabu of Kinmedai (golden eye snapper) to the fragrant bonito and the octopus from Sajima, each dish was crafted with care, bringing out the natural flavors of the ingredients to an extraordinary level.And of course, the highlight was the tuna.Even within the medium fatty tuna, you can compare different cuts like "wakaremi," each offering a unique balance of fat, melt-in-your-mouth texture, and flavor profile.The moment it hits your palate, the exquisite fat melts away, leaving a lingering taste of the tuna's natural umami—a truly special experience that can only be had at this restaurant.Additionally, they generously serve rare seasonal ingredients like the elusive premium salmon "Daisuke" and fresh triggerfish, showcasing the best of the season.Every piece of sushi reflects the chef's skill and dedication, making for a course that continues to impress until the very end.This is a must-visit for tuna enthusiasts and anyone who truly wants to savor exceptional sushi.━━━━━━━━━━━━━━━ Restaurant Information * Name: Sushi Arai * Access: About a 5-minute walk from Shimbashi Station and Ginza Station * Budget: Approximately JPY 40,000 to 60,000 * Business Hours: Please confirm ━━━━━━━━━━━━━━━ Less

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Si beaucoup rêvent du comptoir principal, Sushi Arai Deshi no Ma met à l’honneur les apprentis, une tradition bien ancrée au Japon. C’est ici que les futurs grands itamae perfectionnent leur art, service après service. Une belle occasion de découvrir le talent de la nouvelle génération… avant qu’elle ne devienne incontournable. Et surtout, des sushis d’une qualité remarquable, fidèles à l’exigence et au savoir-faire du chef Arai.

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While many dream of the main counter, Sushi Arai Deshi no Ma shines a light on the apprentices—a long-standing tradition in Japan. This is where tomorrow’s master sushi chefs refine their craft, one service at a time. A rare opportunity to experience the next generation of sushi talent before they become the names everyone knows. Most importantly, the sushi was outstanding, fully reflecting Chef Arai’s uncompromising standards and craftsmanship.
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#sushi #tokyo #japon #food #explore Less

Let’s get started! Today, I visited Sushi Arai!I sat at the counter with Usui, the second-in-command at Sushi Arai. He is a very sincere person who works hard, leaving a great impression!The abalone was incredibly tender with a wonderful texture! The broth had a creamy, velvety quality, almost like a velouté.The bonito sashimi was expertly prepared, including the grilling technique.I thought they made excellent use of summer tuna. From the first roll to the red, medium, and fatty tuna nigiri, everything was delicious.The purple sea urchin was sweet and a delightful piece.The final tamago (egg) was also delicious. It was moist and incredibly tasty!The greatest charm of this counter is the dedication and the overall comfortable atmosphere that radiates from it.I had a wonderful time enjoying delicious sushi and drinks!It was truly delicious! Thank you for the meal! Less

This time, I visited Sushi Arai!I went to the underground section where the apprentice chefs prepare the sushi.The atmosphere felt like a classic Ginza sushi restaurant!It was packed, with half the customers being tourists and the other half locals.Here’s what I had:**Appetizers** - Simmered Octopus - Sea Bream - Steamed Abalone - Bonito - White Sweet Sea Bream **Nigiri** - Medium Fatty Tuna Roll - Young Sea Bream - Red Sea Bream - Squid - Japanese Horse Mackerel - Surf Clam - 2 pieces of Medium Fatty Tuna - Fatty Tuna - Young Gizzard Shad - Sweet Shrimp - Horse Mackerel - Sea Urchin - Clam Soup - Thick Roll with Cucumber and Pickled Radish - Tamago (Egg) - Additional Ohagi (Sweet Rice Cake) Everything was delicious.The steamed abalone was particularly good, and the dashi (broth) was incredibly tasty.The bonito had a crispy skin, providing a great aroma and texture.Starting with the medium fatty tuna roll was an interesting choice, and it was rich and flavorful with a beautiful color.I was personally surprised by the young sea bream!It was tender with a hint of fat—definitely the most memorable young sea bream I’ve ever had.The young gizzard shad was also excellent. The balance of vinegar was just right, allowing the fish's aroma to shine through.The sea urchin was generously served, but I did notice a slight hint of alkaline flavor.The signature ohagi was outstanding.Its sticky texture and richness paired perfectly with the crunch of the pickled radish!This is a must-try.The rice had a gentle flavor.The total bill, including drinks, was around JPY 45,000.It was consistently delicious with minimal variation.While the price is a bit high for Ginza, the quality was appropriate for what you pay.It seems that reservations for the underground section are relatively easy to make, so I’d love to visit again in a different season. Less

The rainy season continues with the kind of gloomy skies I remember from my childhood. The highlight of summer Edomae sushi is definitely the steamed abalone. I wonder if it will be available today.☆ Braised deep-fried tofu with mitsuba... The vibrant green of the mitsuba is stunning! The deep-fried tofu soaked in the umami of the broth is delicious. This warm appetizer opens up the palate before the sushi.1. Back Toro from Sakai Port... This is tuna caught with a purse seine from Sakai Port. Since it’s summer tuna with a thinner belly, we balance the saltiness of the vinegared rice. The acidity of the perfectly seasoned rice enhances the flavor of the summer tuna, leaving a strong iron aftertaste.2. Chiai Gishi... This is the real tuna from Sakai Port. The aroma is weaker than before, but the acidity of the vinegared rice and the iron flavor stand out more than the back toro. Even with a double typhoon approaching, the sharpness of the vinegared rice is impressive.3. Kohada from Amakusa... This might have the sharpest acidity I’ve ever tasted! I can feel a light sweat forming on my forehead as a lover of acidity.4. Marbled Sole with Kombu... This is a beautifully transparent and exquisite sushi. The texture, the dry outline of the vinegared rice, the lingering acidity, and the sharpness of the rice all resonate in perfect balance.5. Sumi Ika... Crispy and sweet! I often use the same expression, but I’m always amazed by the rich umami that blends with the potential of the vinegared rice.6. Kiss with Kombu... This is Kiss from Chiba Takeoka. The subtle aroma of the kombu gently tickles the nose, leaving an indescribable aftertaste. The sharpness of the vinegared rice complements the mild flavor of the kiss.7. Torigai... Even as we approach July, there are still torigai available! The innards are thinning, but their sweetness is outstanding, perfectly balanced with the vinegared rice.8. Kobashira Gunkan... I believe this is included in the course as a palate cleanser. Despite being clear and mild, the kobashira from Daisei stands out against the sharp vinegared rice and the rich flavor of the seaweed, leaving a lasting impression.9. Kuruma Ebi... The sweetness of the kuruma shrimp is beautifully complemented by the shrimp miso, harmonizing with the acidity of the vinegared rice. The vibrant red color is striking.10. Horse Mackerel... This horse mackerel is wonderfully rich and fatty, with a delightful sweetness. The green onions and ginger add a nice touch. It pairs perfectly with the high-quality vinegared rice from Arai.12. Shime Saba... The fat coated in acidity is fantastic! The refined mackerel aroma that fills the nostrils is irresistible. The shime saba, with its sharpness, gently asserts itself against the sharp vinegared rice.13. Steamed Abalone... One of the highlights of summer Edomae sushi is undoubtedly the "steamed abalone"! Today, we have black abalone from the border of Aomori and Miyagi. It’s incredibly tender and aromatic. The umami dances beautifully with the vinegared rice seasoned with acidity and salt. The everlasting aftertaste is a wonderful memory.14. O-Toro from Sakai Port... This is served as two pieces—my first time trying this. The aroma is lovely, and the fat is sweet. The lingering acidity of the sharp vinegared rice beautifully complements the rich fat.☆ Clam Soup15. Hokkaido Saltwater Sea Urchin... It has a juicy sharpness to its sweetness.16. Simmered Anago... This is the delicate, normal type of simmered anago, not the high-temperature version. This one feels much more comforting.17. Gourd Roll18. Tamagoyaki19. Kappa Maki... I wanted to have steamed abalone, but when I was told "no," I added the sharp kappa maki to finish!◾︎ Sudachi Sour◾︎ Itoshima Yamada Nishiki Junmai Sake Tanaka Rokugo◾︎ Special Junmai Kikusui◾︎ Super Dry Kobushi Junmai◾︎ Junmai Sake GorinAmidst the humid rainy season, the exquisite sushi toppings shine against the sharp vinegared rice. The Sumi Ika was fantastic, but the steamed abalone is truly something special! Less

Tokyo Food, July 14, 2026 (Tuesday) 20:30 Tabelog Rating: 4.58 2026 GOLD 2025 Top 100 Restaurants 2026 Gault & Millau 3 Toques Last night's dinner was here! It was my first visit in three weeks. Chef Yuichi Arai trained for 8 years at "Kusukabe" in Ginza and 6 years at "Sushi Takumi" in Yotsuya before opening "Sushi Arai" in 2015. I usually sit at Chef Arai's counter on the second floor, but this time I visited the private counter on the basement level, where Chef Nishiyama Kaizan was in charge. The menu consists of an omakase course only. 1. Tender Octopus Stew from Sajima 2. Kinmedai (Golden Eye Snapper) Shabu-Shabu 3. Katsuo (Bonito) Tataki Served with Yama Wasabi and Soy Sauce 4. Aburi Kuromutsu (Blackthroat Seaperch) Served with Grated Daikon 5. Nakaochi (Tuna Scraps) Hand Roll 6. Aburi Amadai (Sweetfish) 7. Makogarei (Flatfish) 8. Managatsuo (Spanish Mackerel) Sourced from Junichi Fujimoto 9. Sardine With Chopped Green Onion between the rice and fish. 10. Hokki Clam 11. Shako (Mantis Shrimp) 12. Horse Mackerel 13. Akami (Lean Tuna) from Funka Bay Sourced from "Yama Ko" 14. Chutoro (Medium Fatty Tuna) from Funka Bay Same fish as the Akami, sourced from "Yama Ko" 15. Ohagi (Sweet Rice Ball) 16. Kohada (Gizzard Shad) 17. Kuruma Ebi (Tiger Prawn) 18. Shijimi Clam Soup 19. Bafun Uni (Sea Urchin) from Rebun Island 20. Gourd Roll 21. Tamagoyaki (Japanese Omelette) My first experience on the basement level was enjoyable. Less

Due to photo restrictions, here is the flow of the course:◯ Cooked in broth with Mitsuba and fried tofu◯ Sliced Makogarei (with soy sauce, ponzu, or salt to taste)◯ Wakame and myoga (with ponzu)◯ Boiled octopus (with wasabi)◯ Katsuo tataki topped with ginger and green onions (with soy sauce)◯ An-kimo (served with Nara-zuke)◯ Sliced whale meat◯ Grilled Akamutsu◯ Soft-shell crab marinated in sake and soy sauce**Nigiri**Tuna (Chutoro)KohadaSumi-ikaKisuWild shrimpHorse mackerelAbaloneTuna (Akami)Tuna (Otoro)Purple sea urchin gunkanClam soupAnagoKanpyo rollEgg**Taste - 4.3** As expected from a top-tier Ginza restaurant, all the ingredients are of the highest quality. The tuna, which is their specialty, may not have been at its best seasonally, but even so, the nigiri paired with the rice focused on the tuna was delicious.**Service - 4.2** The unique hospitality provided through the chef's interactions and conversations is truly one of a kind.**Atmosphere - 4.5** The atmosphere is enjoyable, balancing tension with relaxed conversations with the chef.**Cost Performance - 4.2** Given the Ginza location and the quality of the ingredients, the prices reflect the Ginza standard.**Drinks - 0** Evaluation omitted for lunch use. Less

I visited Sushi Arai, a representative sushi restaurant in Ginza, truly one of the best in Japan.The quality of each piece is exceptional, and the interaction with the chef makes the time spent at the counter a unique experience.What sets Sushi Arai apart is their unwavering commitment to serving only the finest ingredients, refusing to compromise on quality. From the quality of the ingredients, preparation, temperature, aroma, to the harmony of the sushi, there is no room for compromise.Starting with a gentle dashi made from three-leaf clover, it beautifully prepares the palate. The sashimi of flounder is elegantly presented, and the flow of red sea urchin, Narutomaki seaweed, and octopus showcases the refined character of Sushi Arai.The combination of monkfish liver and Nara pickles offers an outstanding balance of richness and aroma. The nitari whale, grilled sweet sea bream, and marinated blue crab were all memorable dishes.In terms of nigiri, the medium and fatty tuna from Oma and Tsugaru Strait were breathtaking. The quality of the fat, aroma, and harmony with the rice were superb, leaving a perfect lingering taste in the mouth.The progression of small horse mackerel, cuttlefish, sayori, bird shell, akagai, sweet shrimp, and horse mackerel reflects the artistry of Edomae sushi. The return of the fatty tuna and the deliciousness of the purple sea urchin brought a smile to my face.A comforting clam soup provided a moment of relaxation, and the anago, kanpyō roll, and tamago were flawless until the very end.With the finest ingredients, perfect nigiri, and the chef's warm personality and atmosphere, Sushi Arai is not just a place to eat sushi; it’s a destination to savor the ultimate sushi experience.No matter how many times I visit, it never fails to impress. This is a gem that Ginza can proudly boast about. Less

I visited the Usui-san counter in the basement after a while. As always, the quality is high, and I can confidently return here because the rice is delicious. Today, the standout items were the Isaki, mackerel, and tuna. The tuna had a fragrant aroma and was not overly fatty, evoking the flavors of early summer. I also ordered some ohagi and ankimo rolls. It was a great meal.Tender Octopus Stew Shima's Hata Aomori's Chutoro Roll Mie’s Clams, thick and elegant Ankimo and Nara Pickles Grilled Managatsuo Ume Chawanmushi Spring Sea Bream Sumi Ika Aomori's Sawara Isaki Torigai Red Meat from Aomori Chutoro from Hokkaido Otoro Kagoshima's Shrimp Grilled Hiragai with Seaweed Kohada Shime Saba Uni Less

I had a fun and delicious time at Sushi Arai today, enjoying great conversations and the delightful taste of their sushi.◇ Mitsuba Aburaage simmered in dashi◇ Mako-garei (flatfish) and Aichi-torigai (clam)◇ Yamaguchi Akau (red sea urchin)◇ Nidaiko (two-spotted crab)◇ Suika Narazuke (pickled watermelon) and Ankimo (monkfish liver)◇ Iwashikuji (sweetfish) grilled with white amadai (sweet sea bream)◇ Watarigani (blue crab) marinated in Shaoxing wine◆ Funka Bay Chutoro (medium fatty tuna)◆ Sakai Port Chutoro◆ Maguro (tuna)◆ Kohada (gizzard shad)◆ Sumiika (cuttlefish)◆ Tai (sea bream)◆ Hon-Ara (true sea bream)◆ Kuruma Ebi (Japanese tiger prawn)◆ Yuriage Akagai (red clam)◆ Aji (horse mackerel)◇ Shijimi Soup (clam soup)◆ Daisen Murasaki Uni (purple sea urchin)I couldn't resist ordering some wine as well. It may raise the bill, but the satisfaction is top-notch. Sushi Arai will be closed in July and August as they head to America, but their apprentices will keep things going in the meantime. Less

Due to the COVID-19 pandemic, travelers from both domestic and international locations have disappeared. At one point, even the most difficult-to-book restaurants became accessible if you persevered. This led me to visit various renowned establishments, and thanks to an invitation from a friend I met during this time, I finally had the opportunity to sit at the chef's counter at Sushi Arai! I am truly grateful.Previously, I had enjoyed dishes prepared by Yuki Usui, who took over the counter on the first floor when the chef moved to the second floor. Now, I have finally made it to the second floor. The layout of the floor somewhat resembles that of the first floor. After exiting the elevator, there is a noren (curtain) hanging at the far left of the corridor, leading to the counter. On the first floor, there were six counter seats directly facing the entrance, but on the second floor, there are eight counter seats to the left upon entering, with the kitchen at the back.So, I opted for the omakase course featuring appetizers and sushi prepared by the chef.- Fried tofu and mitsuba simmered in dashi- True flounder and turban shell Enjoyed with soy sauce, salt, or ponzu. All were delicious!- Myoga and wakame- Octopus The seasoning was fantastic! It was delicious even without any condiments!- Bachi-ko Semi-raw bachi-ko. It was served hot and was incredibly tasty!- Ankimo and Nara-zuke I sliced the block of ankimo with chopsticks and enjoyed it with the sliced Nara-zuke. Perfect for pairing with sake!- Sardine whale The temperature control was excellent. (ﾟдﾟ) Delicious!!- Grilled white sweetfish The seasoning and cooking were spot on. It was tender and sweet, very enjoyable.- Soft-shell crab marinated in Japanese sake Wow! This is delicious! I was concerned that the brandy-marinated version from another restaurant might be too strong before the sushi, but this sake-marinated one was delightful. It paired perfectly with the sushi. Outstanding!!Now, onto the sushi.- Chutoro- Chutoro- Kohada (gizzard shad) - the pickling was just right.- Sumi-ika (cuttlefish)- Kisu (whiting)- Akagai (red clam) - Is this a fruit?!- Kuruma-ebi (sweet shrimp)- Aji (horse mackerel)- Akami (lean tuna)- Otoro (fatty tuna)- Murasaki uni (purple sea urchin)- Anago (sea eel) The sushi was served promptly and at a great pace. Each piece was delicious, and the chef was quite entertaining, but I was too nervous to provide individual comments, so please forgive me for that.- Gourd roll - made by the apprentice. The chef joked that if it was bad, he would make it himself!- Tamagoyaki (Japanese omelet)Here are the drinks I enjoyed:- Draft beer- Miyagi - Hakurakusei- Yamagata - Juyondai, about half a go?- Fukushima - Hiropiki- Yamagata - Yukimaman- Shizuoka - Kikusui- Miyagi - KenkonichiPhotography is prohibited for everything except tuna at this restaurant. While it’s challenging to describe without pictures, the temperature control and seasoning were superb, and both the appetizers and sushi were delicious! It was wonderful! It was a great meal! Less

I visited Sushi Arai in Ginza.This time, it was not the head chef but one of his apprentices preparing the sushi, yet I could fully appreciate the high reputation of this place through the wonderful offerings.The rice was light and had a great melt-in-your-mouth quality, perfectly complementing the toppings. The selection of fish, including the seasonal varieties and white tuna, showcased exceptional craftsmanship in each piece.One standout was the signature ohagi. This piece featured a combination of seared tuna and pickled daikon, which was distinctly different from the typical toro-taku. The rich umami and sweetness of the tuna, combined with the crunchy texture of the pickled daikon, created a perfect harmony, making it the most memorable piece of the day.The tuna itself was fantastic, with a seamless transition from medium to fatty tuna, truly impressive. The fat was rich yet not overwhelming, allowing me to fully enjoy the high quality of the fish. The sea urchin was also sweet and delicious, bringing a smile to my face.The restaurant has a calm and comfortable atmosphere, making it easy to enjoy the meal without feeling rushed. Even with the apprentice's sushi, I felt completely satisfied and could sense the depth of quality at Sushi Arai.I was reminded once again why this place is so hard to book. I look forward to returning in a different season.It was a great meal. Less

Sushi AraiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for checking this out. I would appreciate your likes, follows, and saving this restaurant.I revisited "Sushi Arai," a recipient of the Tabelog Award 2026 GOLD and recognized as one of the top 100 restaurants. I always look forward to dining here.Given its location in Ginza, the restaurant has a refined atmosphere. Yet, it also exudes a warm, homey vibe that makes it very comfortable to spend time in.On this visit, Chef Arai's lively conversation kept us laughing throughout (laughs).Here’s what I had that day, along with some thoughts:- "Simmered Hon Mitsuba and Aburaage with White Sesame" A comforting and delicious dish.- "Mako Sole"- "Aichi Prefecture, Tori Clam"- "Boiled Octopus from Sagami Bay, Tokyo" Simply boiled octopus is exquisite.- "Wakame, Green Onion, and Myoga"- "Half-Raw Aburi Bachi Ko" Addictive deliciousness.- "Ankimo with Pickled Watermelon and Wasabi" The sweet pickles pair perfectly.- "Iwashi Whale Tail Meat" Tender and delightful.- "Grilled Shiro Amadai with Sudachi and Grated Daikon"- "Crab Marinated in Japanese Sake" This is what we call Kanjang Gejang. I couldn’t stop devouring it (laughs).Next are the nigiri:- "Aomori Prefecture, Shiriro, Tuna, Chutoro"- "Aomori Prefecture, Shiriro, Tuna, Chutoro"- "Kohada"- "Chiba Prefecture, Takeoka, Kisu with Kombu"- "Sumi Ika"- "Mie Prefecture, Aoyagi" I casually love Aoyagi. The crunchy texture is delightful.- "Kuruma Ebi"- "Kuruma Ebi Head"- "Aji"- "Aomori Prefecture, Shiriro, Tuna, Akami"- "Aomori Prefecture, Shiriro, Tuna, Otoro"- "Shijimi Clam Dashi Soup"- "Daisen Purple Sea Urchin"- "Anago"- "Dry Gourd Roll"- "Kappa Maki"- "Tamago"I had a wonderful time and would love to visit again. It was a great meal! Less

For sushi lovers in Ginza, "Sushi Arai" is a place that many dream of visiting at least once. This time, I enjoyed the omakase course prepared by Chef Yuki Usui! From the moment I stepped inside, I felt a mix of tension and excitement in the air. The atmosphere alone is special, but once the dishes began to arrive, I was amazed by the exceptional quality that exceeded my expectations.▼ Here are the main highlights of what I had:・Yamato Clam A gentle start with a rich umami flavor that fills your mouth.・Ankimo with Nara Pickles The deep richness combined with the aroma of Nara pickles creates a perfect harmony, making you crave Japanese sake.・Firefly Squid Namero Concentrated flavors that pair excellently with drinks.・Sea Bream, Striped Horse Mackerel, Young Sea Bream Beautifully crafted nigiri that carefully brings out the unique characteristics of each fish.・Red Meat, Chutoro, Otoro The temperature control and melt-in-your-mouth texture of the tuna were outstanding, especially the chutoro, which was truly impressive.・Purple Sea Urchin Rich yet with a beautiful aftertaste, leaving a luxurious lingering flavor.・Kanpyo Roll A high level of quality that remains memorable even towards the end of the course.The shari (sushi rice) had a noticeable presence of red vinegar without being too sharp, perfectly harmonizing with the toppings. The flow from appetizers to nigiri was beautifully executed, and the more I ate, the more immersed I became. This was truly a special experience to fully appreciate the charm of Ginza sushi! Less

I visited Sushi Arai for a sushi lunch in Ginza.As summer approaches, the sushi has taken on a more seasonal flair, offering a different charm compared to winter. The shellfish was Aoyagi, and we enjoyed two pieces of medium fatty tuna. There was a noticeable change in the presentation as well. Since it was a bit chilly, they adapted by serving warm dishes first, which I thought was impressive. Dining here provides a delightful balance of excitement and delicious sushi, truly embodying the essence of Ginza. I heard that the head chef tends to be away during the summer, but I hope the apprentices will work together to keep up the great quality. I’m looking forward to it!It was a great meal. Less

In 2015, Sushi Arai opened in Ginza 8-chome with great anticipation. The restaurant features a decor reminiscent of traditional sushi shops from the Showa era, where the owner, Yuichi Arai, personally attends to each guest with care. Having honed his skills at renowned establishments like Ginza Kyubey and Sushi Takumi, his refined techniques and warm hospitality truly embody the best of both worlds.Among the offerings, the tuna holds a special place in the chef's heart. Depending on the condition of the day's catch, he adjusts the knife techniques and the vinegar blend for the rice, showcasing his unique style. The sushi is not only delicate but also features generous portions of rice made from Toyama-grown Koshihikari, providing an overwhelming sense of satisfaction as a meal.【Price】JPY 68,000, tax included 【Omakase Course】ⓉⓂⓂ ❶ Simmered Mitsuba and Fried Tofu ❷ Akashi Mako Flatfish / Torigai / Marinated Red Fish / Octopus ❸ Naruto Wakame Seaweed ❹ Hokkaido Yoichi Ankimo with Pickled Watermelon ❺ Whale ❻ Bachi Ko ❼ Grilled Shiro Amadai ❽ Sake-marinated Crab ❾ Clam Soup ❶⓪ Tamagoyaki ⓈⓊⓈⒽⒾ ① Niigata Sado 120kg Chutoro ② Niigata Sado 120kg Chutoro ③ Kohada ④ Sumi Ika ⑤ Kisu ⑥ Kuruma Ebi ⑦ Aji ⑧ Abalone ⑨ Niigata Sado 120kg Se Toro ❶⓪ Niigata Sado 120kg Otoro ❶① Iwate Prefecture Murasaki Uni ①② Anago ⓂⓀ Dry Gourd Roll Less

It had been a while since I made a reservation for dinner. The person I brought was visiting Sushi Arai for the first time and was incredibly impressed, which made me happy as well.【Visit Date】★May XX, 2026, 20:30-23:00【Reservation】★Yes【Number of People】★2【Order Type】★Omakase【Dishes / Drinks】★Simmered Mitsuba and Fried Tofu★Lean Flatfish and Chicken Clam★Boiled Octopus★Grilled Bachi (Butterfish)★Wakame and Myoga★Grilled Engawa (Flounder Fin)★Tail Meat of Nita Whale★Ankimo (Monkfish Liver)★Shirakawa Salt Grilled Fish★Soy Sauce Pickled Blue Crab★Tuna★Tuna★Kohada (Gizzard Shad)★Sumi Ika (Cuttlefish)★Kisu (Japanese Whiting)★Aoyagi (Razor Clam)★Miru Clam★Shrimp★Akagai (Red Clam)★Tuna★Tuna★Murasaki Uni (Purple Sea Urchin)★Anago (Sea Eel)★Dry Gourd Roll★Egg★Horse Mackerel (Extra)(Drinks)★Lemon Sour★Green Tea Highball★A little Japanese Sake【Total Bill】★Approximately JPY 68,000 per person (Cash Payment) Less

This is a place I regularly visit. Today, I came seeking the sushi crafted by Chef Arai. I heard that he will be going on an overseas expedition this summer, which means reservations will be quite limited, so I am grateful to be able to experience this space.Once again, the excellence of the "tuna" stood out today. The 120-kilogram tuna from Sado, Niigata, was simply outstanding, showcasing an incredible consistency in flavor. The harmony between the rice and the fish, along with the perfect temperature that melts in your mouth, is a testament to the meticulous calculations behind each piece. Moreover, it has become a tradition for me to encounter fellow food enthusiasts whenever I visit, which speaks volumes about the allure this place holds for food lovers.While it will be sad to have Chef Arai absent for a while, I look forward to experiencing even more evolution during my next visit.Here’s what I enjoyed today:- Tuna (120 kg from Sado, Niigata)- Tuna- Sumi Ika (Cuttlefish)- Mitsuba and Fried Tofu- Hirame (Flounder)- Kisu (Japanese Whiting)- Torigai (Bird Shell)- Mirugai (Giant Clam)- Kuruma Ebi (Tiger Prawn)- Aji (Horse Mackerel)- Bettara (Pickled Radish)- Shime Saba (Marinated Mackerel)- Abalone- Tuna Zuke (Marinated Tuna)- O-toro (Fatty Tuna)- Uni (Sea Urchin)- Miso Soup- Anago (Sea Eel)- Kanpyo (Dried Gourd)- Tamago (Egg) Less

This is my second visit to Sushi Arai this year.Tonight, I enjoyed sushi in Ginza.The pleasant experience began with the lively conversation from Chef Arai. The interior has a sense of grandeur, yet it also evokes a nostalgic feeling, creating a beautifully tense atmosphere.This time, I enjoyed a bottle of red wine personally owned by Chef Arai.One of the standout appetizers was the Bachi-ko. It was my first time tasting something this fresh, and the concentrated umami and aroma made me want to order more Japanese sake.When the blue crab was served, the entire counter fell silent as everyone focused on the crab, which was quite memorable. Enjoying good appetizers naturally heightened my anticipation for the sushi.Chef Arai's tuna was indeed blissful. Starting with two types of medium-fat tuna from different parts, the flow was delicate, and the richness and melt-in-your-mouth texture made me savor every bite.The kohada (gizzard shad) was finished with a strong acidity, showcasing the essence of Edomae sushi.Additionally, the seasonal shellfish were outstanding, especially the impressive Aoyagi (surf clam), which was truly remarkable. I felt that it was rare to encounter something of this quality.The white rice had an excellent balance of acidity and saltiness, and the portion was slightly smaller. Throughout the course, I was able to enjoy the meal lightly, making me want to head out into Ginza afterward due to its perfect seasoning.A wonderful night where I fully enjoyed Chef Arai's lively conversation and top-notch craftsmanship.I look forward to my next visit.【Menu】Fried SoupOctopus, Mako Sole, Trigonia, Kinmedai (Golden Eye Snapper)Bachi-koAnkimo (Monkfish Liver)WhaleTachiuo (Cutlassfish)Blue CrabMedium-fat Tuna (Back)Medium-fat Tuna (Belly)KohadaSumi-ika (Cuttlefish)Kisu (Whiting)TrigoniaAoyagiKuruma Ebi (Tiger Prawn)Bettara-zuke (Pickled Radish)Aji (Horse Mackerel)Marinated Red MeatSoupOtoro (Fatty Tuna)Uni (Sea Urchin)Anago (Sea Eel)Kanpyo Maki (Dried Gourd Roll)Tamago (Egg Sushi) Less

I visited this renowned sushi restaurant on a weekday evening after making an online reservation as part of my journey to explore Japan's top dining establishments. This restaurant has separate reservation slots for the head chef and his apprentices, and I found it relatively easier to secure a spot with the apprentices compared to other GOLD establishments.Upon entering, I noticed there are 14 seats, and this place truly stands as one of the finest sushi restaurants in Japan.During my reservation, I ordered the "Omakase Course" from Mr. Usui and added the "Maguro no Ohagi" (tuna rice ball), along with a selection of alcoholic beverages primarily featuring Japanese sake.The sushi prepared by the next generation of apprentices embodies the head chef's solid philosophy, showcasing the finest ingredients and refined techniques honed through rigorous practice. Each piece of sushi served boasts a high level of perfection, reflecting the remarkable quality inherited from this prestigious lineage. Among the highlights were the uni and tuna, but I was particularly impressed by the hotaru ika (firefly squid), sawara (Spanish mackerel), and kasugo dai (young sea bream)!I will definitely visit again! It was a great meal! Less