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At Sushi Restaurant Ryutoshi in Susukino, where many of the best restaurants are gathered, the owner, who has devoted his career to sushi, serves his skillful dishes. The ingredients are mainly from Hokkaido and are rich in seasonal flavors. Some of the ingredients come directly from fishing ports and fishermen, so the excellence and freshness of the ingredients are guaranteed. Courses that cover all the best dishes, from appetizers to sushi and other exquisite dishes, are highly recommended. In addition, the a la carte menu and sushi assortments are also extensive so that you can fully enjoy the seasonal specialties that are only available at that time of the year. The restaurant has three private rooms and the main counter seating. Smoking is allowed in private rooms, making it a rare place for smokers. Come and enjoy the seasonal delicacies resulting from excellent culinary skills, and spend a blissful time with a delicious meal that will satisfy both your heart and stomach.

Sushi Fukushima is a casual sushi restaurant located in front of Shin-Fukushima Station. It offers the luxury of tasting seasonal delicacies in one bite. The restaurant's atmosphere is luxurious, but the prices are reasonable. You can comfortably enjoy fresh, seasonal ingredients delivered from all over Japan. The shari (sushi rice) is another specialty, combining a five-star rice selected by a rice meister with house-made vinegar. It perfectly accommodates the unique characteristics of each seasonal fish. Courses consisting of omakase nigiri and a la carte dishes are also available, perfect for those days when you want a little luxurious dining. There is a wide selection of sake and shochu selections as well, and you can ask about recommended pairings. This restaurant allows you to become a little more familiar with authentic sushi prepared by professional chefs right in front of you.

You can savor seasonal Japanese cuisine and sushi made with the finest rice. Sushi Hasegawa offers guests the opportunity to enjoy sushi and Japanese cuisine in a relaxing atmosphere. Inside the restaurant, the warmth of the wood is comfortable, and there are counter seats and small private rooms allowing guests to have a relaxed time. They offer kaiseki cuisine that uses seasonal fresh fish and seasonal dishes such as "Suzuki Yousaiyaki(grilled sea bass with Western vegetables)" and "dKinki Ageni (Fry-simmered Kichiji Rockfish)." The attention to detail extends to the presentation, with pottery by renowned ceramic artist Koichi Uchida adding a touch of artistry to the dishes. A wide selection of à la carte dishes is also available to cater to various preferences and occasions. (If you would like a private room, please inform the restaurant at the time of reservation.)

Sushi Hasegawa Shinsaibashi offers a wide variety of seasonal cuisine featuring the best of the season's delicacies. Stepping away from the hustle and bustle of Shinsaibashi, you'll find yourself in a traditional Kyoto-style establishment. Following the Kyoto stone pavement, there are sunken kotatsu-style tatami rooms separated by Kyoto's traditional Japanese paper "kyo-karakami," modern table seating in a Japanese-style space. The lively counter seats are where skilled chefs handle fresh fish delivered directly from the source. The cuisine includes many kaiseki dishes that allow you to enjoy both sushi and Kyoto cuisine, with "Genji" being the most popular. The flavorful Unagi (eel) from Lake Biwa in Shiga is also a must-try. The restaurant also provides a wide variety of premium brands of sake that go well with sophisticated Japanese cuisine. Whether you're on a date, entertaining clients, or hosting various gatherings, Sushi Hasegawa offers a wide range of options for any occasion.

Steamed conger eel is a dish I have endeavored to perfect since I was in training. This particular eel, from Tsushima in Nagasaki Prefecture, is grilled to make the outside crisp and savory. The rare meat simply melts in your mouth. Even before this restaurant opened my first consideration was always what my customers would like. In those days I personally went to the market at Hakata and picked out the best fish. We do not advertise our bara chirashi (assortment of raw fish on a bowl of rice) due to the limited number of portions we serve - at lunchtime on weekdays only 10 portions - but our regular customers love it.

Sushi JIN-È is a restaurant located on the 45th floor of Tokyu Kabukicho Tower, a new landmark in the Kabukicho area of Tokyo. The hustle and bustle of the ground does not reach the 45th floor, creating a calm and private atmosphere. The recommended menu is the "Pairing Course," in which you can enjoy 10 kinds of sake and a variety of excellent dishes, from side dishes to nigiri-sushi. Matching with champagne, wine, or sake will give each dish a sense of depth. Eating the Edomae sushi course by a highly experienced chef is a true joy. The restaurant has only nine seats at the counter, and the aisle-side wall is all glass. Day or night, you can enjoy the unique view from the high floor and be disconnected from everyday life. On clear days, even Mt. Fuji is visible. This restaurant always delights the taste buds and eyes of guests. 

The Oito Japanese tiger prawn sushi also features a Shiba shrimp. The tastes of both merge in the mouth with the taste of the rice to become one delicious experience. The restaurant's manager, Mr. Kanazaka, personally selects the fish of the day at Tsukiji fish market. He says, "Preparing the sushi consistently is my way of expressing my views on life." His work is the embodiment of proper sushi preparation. Diners usually sit at the counter, but can choose to sit at tables for four. The restaurant is especially suitable for entertaining business guests.

Beyond the Noren curtain lies a quality space enveloped in the warmth of wood. The counter and tables are made of single wooden boards, and jazz music quietly plays in the background, creating a mature atmosphere.    The chef is a skillful and experienced one who has honed his skills in various places in Tokyo. He purchases the freshest local fish from Boso early in the morning, carefully prepares it, and makes the sushi. He uses different types of rice, with red vinegar and white vinegar, depending on the ingredients, in pursuit of the best taste of the ingredients. In addition to the seasonal sushi selections, the tasting comparison of two types of uni (sea urchin) is also popular. The extensive course menu is recommended if you want to savor a variety of dishes. The restaurant also offers a selection of carefully chosen fine Japanese sake that changes with the seasons. Its attention to detail in meeting customer needs, such as preparing the fish you want to eat if you tell them in advance, is also a popu

Edomae sushi uses a highly sophisticated and complex classical method of preparing fish depending on its ingredients to create flavor. Adding rice vinegar to the rice encourages fermentation, leading to a natural sweetness and umami that spread in the mouth, offering a deep and flavorful experience. To make its straightforward sushi, the owner continues to examine the "theory of Edomae sushi, which is said to be the ultimate in deliciousness," from a completely new perspective. He says, "Considering the great Edo-mae techniques developed by our predecessors, there is no way we can serve vegetable nigiri or searing sushi." This passion for sushi attracts many people, both domestic and international. You can feel the emphasis in the Edomae Sushi Restaurant, which has been in business since 1970.