Ginza Kyubey
Long-running Ginza sushi house founded around 1935, with a main restaurant and annex on Ginza 8-chome. Larger than most high-end counters, so seats are easier to find.
44 tempat makan sushi di Tokyo, Jepang: 16 konter omakase, 11 tempat sushi kasual, 8 kios pasar, 7 restoran à la carte dan 2 sushi kaiten (conveyor belt). 4 di antaranya bersertifikat halal atau menyatakan halal. Kisaran harga relatif terhadap restoran lain di Jepang. Deskripsi restoran masih dalam bahasa Inggris.
Buka di direktori interaktif →Long-running Ginza sushi house founded around 1935, with a main restaurant and annex on Ginza 8-chome. Larger than most high-end counters, so seats are easier to find.
High-end Ginza sushi counter selected for Tabelog's Sushi Tokyo 100 in 2025.
A Jiro alumnus serving a precise Edomae omakase in a calm, bright room.
Chef Shintaro Suzuki's nigiri-focused counter, promoted to two Michelin stars in the 2026 Tokyo guide.
Jiro Ono's basement counter, made famous by the film Jiro Dreams of Sushi. Seats are scarce and usually booked through a hotel concierge.
Roppongi Hills branch of the Jiro family, selected for Tabelog's Sushi Tokyo 100 in 2025.
Yuichi Arai's Ginza 8-chome counter, known for tuna, with a Showa-era feel. Tabelog Award 2026 Gold.
Edo-style sushi counter run by an owner-chef with over 30 years of experience. Listed with two stars in the 2026 Michelin Guide Japan.
Another Jiro-trained chef, Takashi Masuda, known for strongly seasoned akazu (red vinegar) rice.
Takashi Saito's counter is one of the hardest bookings in Tokyo, mostly through regulars.
Chef Koji Sawada's very small Ginza counter of about six or seven seats, known for a personal, tightly controlled omakase.
White-wood Edomae sushi counter on the first floor of SANGA. TOKYO, halal-certified by the Japan Halal Foundation using halal seasonings. Closed Sundays and holidays.
Yotsuya flagship of the Sushi Sho school founded by Keiji Nakazawa, known for long tsumami-and-nigiri courses and aged fish. Selected for Tabelog's Sushi Tokyo 100 in 2025.
Edomae counter of chef Masahiro Yoshitake, who trained in the Kanesaka lineage. Seasonal sequence built around available fish; takes outside reservations.
Michelin-starred nigiri omakase in a spare, tea-hut-style room; known for careful work on fish like kohada. Now located in Hatchobori.
Relaxed Edomae omakase counter in Shibuya Stream, directly connected to Shibuya Station. Courses alternate small plates with nigiri.
Tokyo's first halal-certified sushi restaurant, near Sensoji. Edomae sushi with no pork or alcohol in marinades; certification cited as Japan Halal Foundation.
Traditional sushi shop in Asakusa, selected for Tabelog's Sushi Tokyo 100 in 2025.
Open since 1935 and credited with inventing the gunkan style. Easier to book than most top counters.
Sushi restaurant offering Muslim-friendly all-you-can-eat sushi and crab, with halal soy sauce. Confirm halal status directly before booking.
Sit-down sushi-ya on the 4th floor of Mark City East with a 13-seat counter. Known for thick-cut nigiri; the omakase nigiri set is about 2,200 yen.
Standing sushi bar at 2-9-1 Dogenzaka. Nigiri is made to order in seconds, and a typical visit lasts 10 to 20 minutes.
Standing sushi bar behind Yodobashi near Shinjuku Station west exit, with just over ten counter spots. Pieces are ordered in pairs.
Sushi Dai's neighbour and rival at the market, with a faster-moving line.
Counter in the Toyosu fish market building with quality guides call comparable to its famous neighbours, at a more relaxed pace; open early morning.
Old-Tsukiji name now in Toyosu Market; chef's omakase with seasonal fish, usually a shorter line than Sushi Dai or Daiwa Sushi.
The famous breakfast omakase at the fish market. Queues start before dawn.
Tsukiji outer-market shop known for heaped sea urchin rice bowls as well as nigiri. Closed Wednesdays.
Flagship of the Sushizanmai group at 4-11-9 Tsukiji, open 24 hours since 2001. Individual pieces ordered by tablet with foreign-language menus.
Sushi restaurant in the Tsukiji Outer Market, open for lunch and dinner and all day on weekends.
Sit-down sushi restaurant in the Tsukiji Outer Market with omakase lunch sets from about JPY 3,500; guides describe it as a calmer alternative to the market's queues.
Tokyo outpost of the Hokkaido conveyor-belt chain, in KITTE next to Tokyo Station, serving mostly Hokkaido seafood. Weekend waits are long.
Upmarket conveyor-belt sushi near Shinjuku 3-chome. You can also order directly from the chefs.
Basement standing bar opened 2021 as the casual sibling of Sushi Shoryu; seven places, pieces about JPY 380-880. Online prepay booking optional; closed Wednesdays.
Michelin Guide-listed standing counter next to a flagship, focused on red-vinegar rice; one piece at a time is fine. Reservations, orders and billing run on a digital system.
Edomae sushi at moderate prices near Tsukuba Express Asakusa Station. The restaurant says all of its food is halal-certified (it does serve alcohol).
Casual standing sushi bar run by a husband and wife, with generous nigiri ordered one piece at a time. Michelin Bib Gourmand.
Twelve-seat standing bar supplied by Toyosu wholesaler Yamaji, founded 1958; shellfish sushi is a specialty, pieces from JPY 100, tablet ordering.
Old-style standing counter serving nigiri only, ordered piece by piece. Listed in the Michelin Guide.
Seafood-only sushi and kaisendon shop with 28 seats; received a one-star Japan Halal Foundation certification in June 2026, with prayer room and wudu space.
Popular value sushi restaurant in Shibuya Mark City, known for large cuts at modest prices. Expect a queue at peak times.
Compact standing counter in the Ameyoko streets known for tuna; two chefs, English menu, order by calling to the chef. Open daily 11:30-22:00.
Mostly standing counter inside Tokyo Station; pieces from about JPY 70, uni around JPY 650. Open 11:00-22:00 for a quick bite between trains.
Standing sushi (tachigui) chain with small counters across Tokyo, where you order by the piece and chefs work fast.