Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Sho
(すし匠)The Tabelog Award 2024 Silver winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday
Specialities
Chef
Katsumata Keita - An up-and-coming sushi chef aiming to be the best in the world
Space
A clean and sophisticated counter with 11 seats that serves as a stage for lively conversation
Food
The sushi philosophy of Sushi Sho, inherited and continuing to evolve
Review
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Review 2,077resultsFollowers 213people
This is a Sushi that offers great value bara chirashi sushi during lunchtime. Visiting in...View details
2020/05 visited
3 times
-
Review 93resultsFollowers 17people
Sushi Master Katsumata The first time I ate real sushi It's normal to only be able to...View details
2019/05 visited
1 time
-
Review 1,406resultsFollowers 1,959people
I spend my weekdays off eating this ...
About 5 minutes walk from Yotsuya Station. Sushi Sho has many fans in Tokyo, among sush...View details
2021/09 visited
3 times
Restaurant information
Details
| Restaurant name |
Sushi Sho（Sushi Sho）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2023 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2022 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2021 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2020 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2019 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2018 Silver winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2022
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021
Selected for Tabelog Sushi TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Silver受賞店
The Tabelog Award 2023 Silver 受賞店
2022年Silver受賞店
The Tabelog Award 2022 Silver 受賞店
2021年Silver受賞店
The Tabelog Award 2021 Silver 受賞店
2020年Silver受賞店
The Tabelog Award 2020 Silver 受賞店
2019年Silver受賞店
The Tabelog Award 2019 Silver 受賞店
2018年Silver受賞店
The Tabelog Award 2018 Silver 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 Bronze 受賞店
百名店 選出歴
寿司 百名店 2022 選出店
食べログ 寿司 TOKYO 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 TOKYO 百名店 2021 選出店 |
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-3351-6387 |
| Reservation availability |
Reservations available
毎月１日に翌月の予約受付開始 |
| Address |
東京都新宿区四谷1-11 陽臨堂ビル １Ｆ |
| Transportation |
4 minutes walk from Yotsuya Station on the JR Chuo Line, Tokyo Metro Marunouchi Line and Namboku Line 192 meters from Yotsuya. |
| Opening hours |
|
| Average price（Based on reviews） |
JPY 40,000 - JPY 49,999JPY 40,000 - JPY 49,999
|
| Payment methods |
Credit card accepted （VISA, JCB, AMEX, Diners） |
Seats/facilities
| Number of seats |
14 Seats （ 11 seats at the counter, 3 seats in a private room and tatami room） |
|---|---|
| Private rooms |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable There is a paid parking lot right next to restaurant (confirmed in September 2012) |
| Space/facilities |
Relaxing space,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu),Particular about Shochu (Japanese spirits) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout |
| Family friendly |
Children welcome |
| Remarks |
Credit cards cannot be used during lunch. |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Yotsuya Sta.
Yotsuya
Iidabashi
Tokyo
Shinjuku City
Categories
Rankings in nearby areas
閉じる
ChefKatsumata Keita - An up-and-coming sushi chef aiming to be the best in the world
Born in Shizuoka Prefecture in 1985. Dreaming of becoming a chef from an early age, he enrolled in Tsuji Culinary Institute. After graduating, he worked at Kyoto's Arashiyama Kitcho for two and a half years, and resolved to become the world's best sushi chef. He visited Sushi Takumi on a food tour and was so impressed that he decided to join the restaurant. He trained under Nakazawa Keiji for 12 years, and has been the second-generation owner since June 2016. While following Nakazawa's style, he makes sushi that shines with Katsumata's young sense and individuality.
SpaceA clean and sophisticated counter with 11 seats that serves as a stage for lively conversation
The interior is unified in calm tones, with a dignified white wood counter. Although the space is limited to 11 seats, it is full of energy, and the head chef Katsumata and all the staff work in perfect harmony, providing attentive service. The dishes are basically left to the discretion of the chef, but you can also order to your liking through conversation over the counter. It is a luxurious space where you can enjoy snacks and sushi while slowly sipping on your drinks.
Food The sushi philosophy of Sushi Sho, inherited and continuing to evolve
While inheriting the sushi philosophy of the previous owner, Mr. Nakazawa, Sushi Takumi is also starting to show the unique style of the second owner, Mr. Katsumata. The small, elaborate appetizers are presented with particular attention to the vessels and colors. The nigiri sushi is made using red or white vinegar depending on the topping, and is aged appropriately, while still adhering to the basics, incorporating new ingredients and techniques. The feast of appetizers and nigiri sushi, which never gets boring from start to finish, is at the forefront of the ever-evolving Edomae sushi.
Sushi Takumi's Edomae sushi continues to evolve. Enjoy the ultimate taste that shines with aged and refined techniques.
Sushi Takumi was founded in 1989 by Keiji Nakazawa, one of Japan's leading sushi chefs, and opened in its current location in Yotsuya in 1993. Currently, second-generation sushi chef Keita Katsumata i
...s in charge of the sushi making area. The restaurant's appeal lies in its courses, which feature a variety of carefully prepared appetizers and nigiri sushi, with different sushi rice used depending on the toppings, superb aging, and a wide variety of other dishes. The restaurant is particular about the dishes and presentation, and guests will not tire of their meal from start to finish, so you can enjoy it at your leisure with a drink at the lively counter.