Exquisite OMAKASE Sushi from the Legendary “Sushi Sho” Lineage | 5 Must-Visit Picks for Sushi Connoisseurs

Tucked away in the tranquil backstreets of Yotsuya, Tokyo, Sushi Sho opened in 1993—and quietly rewrote the rules of sushi. Founded by master chef Keiji Nakazawa, the restaurant stepped away from the rigid formalities of traditional sushi dining. Instead, it invited guests into something warmer and more intimate: a shared experience between chef and diner, where the meal unfolds like a narrative crafted in real time.

What set Sushi Sho apart was its groundbreaking approach to OMAKASE—alternating nigiri and tsumami (small seasonal dishes) in a carefully balanced rhythm. This wasn’t just a meal; it was a sensory journey through Japan’s seasons, textures, and techniques. Each bite built on the last, telling a story that could only be told that night, at that counter, by that chef.

Today, Nakazawa’s legacy lives on in the hands of his apprentices, now masters in their own right. From Hokkaido to Kyoto, Fukuoka to Hawaii and New York, the "Sushi Sho lineage" has blossomed into a global standard for refined OMAKASE. These restaurants share the same DNA: seasonality, spontaneity, respect for ingredients, and the belief that sushi is not a performance—it’s a conversation.

In this guide, we spotlight five of the best OMAKASE restaurants in Tokyo that carry the Sushi Sho spirit forward. Whether you’re a seasoned sushi aficionado or a first-time traveler to Japan, these counters promise a once-in-a-lifetime experience.

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1. Shinjuku Gyoen Sushi Takumi Tatsuhiro / 新宿御苑すし 匠 達広（新宿御苑前、東京）
2. Togoshiginza Sushi Bando / 戸越銀座 鮨 ばんど（戸越、東京）
3. Sushi Murase / 鮓 村瀬（六本木、東京）
4. Shinjuku Gyoen Sushi Bando / 新宿御苑 鮨 ばんど（新宿御苑前、東京）
5. Fudomae Sushi Iwasawa / 不動前 すし 岩澤（不動前、東京）

Recommended OMAKASE Sushi Spots in Tokyo Inspired by the Sushi Sho Legacy

Curious about what makes OMAKASE so special? Discover five remarkable Tokyo restaurants where Sushi Sho’s philosophy comes to life in every bite. Expect artistry, warmth, and a menu that evolves with the moment.

1. Shinjuku Gyoen Sushi Takumi Tatsuhiro / 新宿御苑すし 匠 達広

Tokyo, Shinjuku Gyoenmae
☆4.4(Google Maps)
https://japan-food.guide/restaurants/943

Features

A refined Edomae sushi restaurant near Shinjuku Gyoen, carrying on the legacy of the renowned Sushi Sho.

• Just a 3-minute walk from Shinjuku Gyoenmae Station.
• The chef trained at respected Japanese restaurants and at Sushi Sho in Yotsuya.
• Seafood is sourced directly from Hokkaido, Kyushu, and Ishikawa.
• The vinegared rice is made with premium rice personally selected by the chef through direct visits and relationships with farmers.
• A blend of red vinegar and rice vinegar from Kyoto’s renowned Iio Jozo is used to craft the sushi vinegar.
• The OMAKASE course alternates between nigiri and small dishes, offering a perfectly paced experience without fatigue or monotony.

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2. Togoshiginza Sushi Bando / 戸越銀座 鮨 ばんど

Tokyo, Togoshi
☆4.4 (Google Maps)
https://japan-food.guide/restaurants/1279

Features

Enjoy Edomae sushi crafted with the refined techniques passed down from Takumi Tatsuhiro.

• An 8-minute walk from Togoshi Station.
• The chef trained for 15 years at Takumi Tatsuhiro in Shinjuku, serving with careful and precise craftsmanship.
• Seafood is sourced based on ingredient type from Toyosu Market, Ishikawa, Hokkaido, and Kyushu.
• Sushi rice is made with “Hanamizuki,” a premium rice grown in the rich natural environment of Noto.
• Requests for sushi size and favorite toppings are gladly accommodated.
• In addition to the white-wood counter, a fully private room is available, ideal for families with children.

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3. Sushi Murase / 鮓 村瀬

Tokyo, Roppongi
☆4.3 (Google Maps)
https://japan-food.guide/restaurants/1340

Features

Experience exceptional sushi crafted by a Sushi Sho-trained chef in the heart of Roppongi.

• A 5-minute walk from Roppongi Station.
• The chef honed his craft at Sushi Sho in Yotsuya.
• Seasonal seafood is sourced directly from trusted purveyors.
• Sushi rice is seasoned simply with salt and a blend of red and white rice vinegar.
• The OMAKASE course includes a mix of tsumami, nigiri, and makimono, depending on the day’s catch and ingredient quality.
• The curated sake list features around 35 selections, primarily from Tokyo, Tohoku, and Mie Prefecture.

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4. Shinjuku Gyoen Sushi Bando / 新宿御苑 鮨 ばんど

Tokyo, Shinjuku Gyoenmae
☆4.5 (Google Maps)
https://japan-food.guide/restaurants/944

Features

A more accessible Edomae sushi spot preserving the tradition of Takumi Tatsuhiro, offering masterful craftsmanship at a reasonable price.

• Just a 3-minute walk from Shinjuku Gyoenmae Station.
• A satellite location of the renowned Takumi Tatsuhiro in Shinjuku.
• Seafood is shipped directly from Tsukiji, Hokkaido, Kyushu, and Ishikawa.
• Sushi rice is made with “Hanamizuki” rice from Ishikawa and a blend of red and rice vinegar from Kyoto’s Iio Jozo.
• The OMAKASE course centers around nigiri, with seasonal appetizers and palate cleansers.
• A wide selection of carefully curated sake, handpicked by the owner, is available to perfectly complement the sushi.

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5. Fudomae Sushi Iwasawa / 不動前 すし 岩澤

Tokyo, Fudomae
☆4.7 (Google Maps)
https://japan-food.guide/restaurants/1264

Features

A serene OMAKASE experience led by a chef who trained at Sushi Sho Saito, known for his calm demeanor and exquisite balance of tsumami and nigiri.

• A 6-minute walk from Fudomae Station.
• The chef trained under Sushi Sho Saito in Akasaka before launching his own restaurant.
• English and Chinese are spoken by the chef, making it welcoming for international guests.
• The OMAKASE course follows the traditional Sushi Sho format, alternating small plates and nigiri.
• Only the highest-quality seafood is used, hand-selected daily with expert precision.
• Three types of sushi rice are used depending on the fish, creating a visually and texturally refined sushi experience.

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Conclusion

An evening at a Sushi Sho-style OMAKASE counter isn’t just a dinner—it’s a ritual of presence. Each bite tells a fleeting story of land, sea, and season. You watch as the chef moves with quiet intensity, fingers shaping rice and fish with decades of experience. There’s no menu, no script—just trust, skill, and the unspoken rhythm of the moment.

What stays with you isn’t only the flavor, but the intimacy of the experience. The warmth of the rice. The surprise of yuzu. The silence as the room fades and all that matters is the piece in front of you.

In a city filled with culinary wonders, these counters are sacred spaces. And they fill up fast.

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