Shibuya Sushisen

The head chef visits the market every day and personally selects seasonal ingredients, shaping them into nigiri on Edo-style red vinegar rice. In addition to classic pieces like medium and fatty tuna and conger eel, the menu features elements woven with kaiseki techniques—clear shijimi clam dashi, seasonal appetizers, a small bowl of sea urchin and salmon roe, and steamed egg custard. Attention to detail is evident everywhere, from the wasabi and soy sauce to the premium nori, and each individual piece bears the mark of the chef’s craftsmanship.

The L-shaped counter made of white wood is simple and clean, offering a prime seat to enjoy the chef's nigiri up close. There are also seven private table rooms, accommodating groups of 2 to 8 people. Although located in the lively Shibuya area, stepping inside the restaurant reveals a calm, otherworldly atmosphere, and it is popular with a wide range of customers from young people to business clients.

Opened on September 23, 2022, on the 10th floor of a building in a prime location a 3-minute walk from Shibuya Station. The head chef, who honed his skills at a Michelin-listed restaurant, opened the establishment to bring authentic Edomae sushi to the Shibuya neighborhood. Under the concept "cutting-edge Edomae sushi at a tranquil counter and in luxurious private rooms," word of mouth has spread since opening, and it has established itself as a popular restaurant with over 28,000 saves on Tabelog.