Futaba Sushi

The restaurant offers sushi made with the freshest ingredients while adhering to classic Edomae-zushi techniques. Of these, the kohada sushi is particularly noteworthy. After being tightly closed in the traditional way, it is left to rest in the refrigerator for several days. The tamagoyaki (fried egg), which is made in the shape of a traditional saddle, is another traditional dish.

The interior of the restaurant, from its traditional exterior to its interior design, strongly reflects Japanese history and culture. The wooden building with a tiled roof radiates an eye-catching classical beauty in the heart of Ginza, and the interior retains the architectural style of good old Japan. The counter is designed in a fan shape, the floor is paved with Sanwa-do, and chestnut trees are sliced into rings and embedded in the floor.

A long-established sushi restaurant in Ginza, founded in 1877. Originally started in Nihonbashi Ningyocho at the end of the Edo period, it moved to Ginza during the Meiji period. The restaurant maintains its historical architecture and has produced many famous sushi chefs, contributing greatly to the development of Japanese sushi culture. Its techniques and traditions are still highly regarded by many food connoisseurs.

He is the fifth generation of Futaba Sushi. He has been serving Edomae-zushi while carefully preserving the traditional techniques handed down from his predecessors. He has a family history of managing around 80 craftsmen as the head chef, and his history and skills have earned him a high reputation even in the modern age. The family has a strong respect for tradition, and is particular about its craftsmanship, such as the use of the hontebase technique.