Sushi Murayama Tokyo

Awards

OAD

Japanese Restaurants 2026, 480

All OAD Japanese in Tokyo All OAD Japanese in Japan

Japanese New Restaurants 2026, 45

All OAD Japanese New in Tokyo All OAD Japanese New in Japan

Restaurant Ranking

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

All Restaurant Ranking in Tokyo All Restaurant Ranking in Japan

Ratings from the web

Tabelog

4.07

Chef

Daisaku Murayama

Cuisine

Sushi

• 2026
• 2024
• 2023
• 2022
• 2021

Dinner at 銀座

on 06 Mar 2026

by Jad Ibrahim

Tokyo Diaries March 6th

Wonderful lunch with my dear friend @noellebouayad and her daughter at the delicious Sushi Murayama (@sushi_murayama )

Then a little train ride and a curry at home.

9 / 10

Dinner at Sushi Murayama

on 25 Feb 2026

by Gerhard Huber

Sushi Murayama in Ginza is one of those rare counters where precision, seasonality, and emotion come together in perfect proportion. Chef Daisaku Murayama opened his restaurant in 2019 after years of training in both traditional Japanese cuisine and high-level sushi establishments. That dual foundation — kappo sensitivity combined with rigorous Edomae discipline — defines his style. His omakase does not feel like a simple succession of pieces, but like a carefully composed narrative with rhythm,... More

Sushi Murayama in Ginza is one of those rare counters where precision, seasonality, and emotion come together in perfect proportion. Chef Daisaku Murayama opened his restaurant in 2019 after years of training in both traditional Japanese cuisine and high-level sushi establishments. That dual foundation — kappo sensitivity combined with rigorous Edomae discipline — defines his style. His omakase does not feel like a simple succession of pieces, but like a carefully composed narrative with rhythm, contrast, and intention.

The setting is intimate and focused, a counter where every movement matters. Murayama-san works with quiet concentration, his knife work clean and assured. His shari is warm, gently seasoned, and alive — never intrusive, always supportive. There is clarity in his flavors and confidence in restraint. Nothing feels decorative; everything has purpose.

What truly distinguishes him, however, is the strength of his otsumami. In my view, these dishes alone would qualify him for a top-tier kappo-kaiseki restaurant. They are not transitional bites before the sushi — they stand on their own as composed plates.

The abalone with liver sauce remains my perennial favorite. Succulent and soft, yet retaining just enough texture to preserve its integrity, it is paired with a deeply savory liver sauce that delivers layered umami while respecting the shellfish’s natural sweetness. It is rich but balanced, luxurious yet precise. Today’s meji maguro was vibrant and youthful, clean in flavor with beautiful structure. The taco was perfectly judged in firmness and chew, demonstrating technical control. Particularly memorable was the hirame topped with konowata (sea cucumber ovary) — a striking combination of saline intensity and delicate translucence. A chawanmushi with fukinoto brought early spring bitterness in the most elegant way, adding lift and seasonality.

The nigiri progression was equally compelling. Three distinct cuts of tuna plus a hand roll showed variation in fat content, texture, and depth, each piece clearly articulated. The kawahagi was especially strong today — subtly sweet, beautifully structured, and elevated by precise seasoning. The balance between neta and shari throughout the meal was exemplary.

This is sushi with intellect and soul. Murayama does not chase theatrics or excess. He delivers clarity, structure, and conviction — a meal that feels thoughtful, complete, and deeply satisfying. Less

Dinner at 鮨むらやま

on 16 Jul 2024

by Feasting Pigs

in tokyo, japan (june’24)

working in the kaiseki industry before training under yoshitake san, murayama is one of the more interesting sushiyas which incorperate kaiseki as its tsumami before the nigiri segment.

with a range of fried, raw and even showcasing an owan, each element was done extremely well. particularly loved the katsuo of the day, the konowata and karasumi chawanmushi, as well as the fried ayu were also very nice. highlight for sure was his awabi, perfect texture but most importantly... More

in tokyo, japan (june’24)

working in the kaiseki industry before training under yoshitake san, murayama is one of the more interesting sushiyas which incorperate kaiseki as its tsumami before the nigiri segment.

with a range of fried, raw and even showcasing an owan, each element was done extremely well. particularly loved the katsuo of the day, the konowata and karasumi chawanmushi, as well as the fried ayu were also very nice. highlight for sure was his awabi, perfect texture but most importantly its kimo sauce was incredible.

the nigiri here follows yoshitake style very much, extremely similar in knife-work and preparations, similar to shikon in hong kong as well. like the tamagoyaki, and the double uni of murasaki on top and bafun below. the shari is definitely stronger in acidity which i prefer personally, balances well with the neta. everything was solid, and comfortable to eat but there wasn’t a piece that stood out. overall a really nice sushiya, taisho and team were also super friendly and speaks good english. very good price but crazy difficult to book with next rounds being one year later, which i can’t seem to justify.

六月のコース (¥36,000)
いちじく、あん肝、味噌 ankimo, fig, miso sauce
マゴチ、ポン酢 magochi, ponzu
女性／男性シャコー girl/boy shako
✨カツオ katsuo
このわた、カラスミの茶碗蒸し sea cucumber innard & karasumi chawanmushi
あゆと万願寺唐辛子の揚げ fried ayu and pepper
✨鮑と肝ソース abalone and liver sauce
はもとなすのお椀 hamo and eggplant owan

イカ ika
のどぐろ nodoguro
✨春子鯛 kasugodai
小肌 kohada
赤身 akami
中トロ chutoro
大トロ otoro
✨あじ aji
馬糞、紫ウニ bafun/purple uni
✨車海老 kuruma ebi
穴子 anago
✨卵焼き egg
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would revisit: try once
reservations on omakase
price range pp: ¥30,000-¥60,000
-
📍鮨むらやま
location: 7/f 7-6-2 ginza, tokyo
-
#2feastingpigs_tokyo
#2feastingpigs_japan Less

9 / 10

Dinner at Sushi Murayama

on 12 May 2023

by Gerhard Huber

Murayama san has been cooking Kaiseki before becoming a sushi chef. And it shows. His otsumami are top notch. We started with a Nodoguro from Toyama, fatty and succulent, continued with a Chawanmushi with karasumi on top, the saltiness of the karasumi balancing the sweetness of the egg. It continued with the houtra ika, deep fried ayu and culminated with an Abalone served with his liver sauce. While the dish is very common, this liver sauce was not. The Chef added egg yolk and vinegar to it, so it... More

Murayama san has been cooking Kaiseki before becoming a sushi chef. And it shows. His otsumami are top notch. We started with a Nodoguro from Toyama, fatty and succulent, continued with a Chawanmushi with karasumi on top, the saltiness of the karasumi balancing the sweetness of the egg. It continued with the houtra ika, deep fried ayu and culminated with an Abalone served with his liver sauce. While the dish is very common, this liver sauce was not. The Chef added egg yolk and vinegar to it, so it became very creamy and full of umami but the vinegar offsetting the sweetness. A fantastic concoction. He doubled down in serving you a freshly seasoned rice bowl with more of the same sauce on top of it. Sublime.
The nigiri are perfectly formed, the shari is well seasoned and neta well sourced.
The atmosphere is very relaxed with the staff joking amongst themselves and with the guest.
All of this makes this meal a real winner. Less

Dinner at 鮨むらやま

on 10 Oct 2022

by Justin Hurst

Sushi Murayama, Ginza

Shots from June and September Visits.

@sushi_murayama

Dinner at 鮨むらやま

on 26 Mar 2021

by Justin Hurst

Sushi Murayama, Ginza, Tokyo. Second visit. Chef’s experience cooking at the Japanese Embassy really comes through in the plentiful otsumami courses, which precede the 12-ish nigiri. Hamaguri clam and takenoko (bamboo shoot) was a very strong start. Highly recommended, and an emerging new regular spot for me.