Affordable Omakase Sushi in Tokyo: 19 Must-Try Restaurants

Maybe you’re tired of the same old options on the menu, or you’re unsure what to order but want to try something new. If you’re looking for something fresh and original, this trick will work wonders for you: ask for omakase, meaning "chef's choice," and watch as Tokyo's best sushi chefs craft the meal for you based on preferences and seasonality. 

Where, though? Any of these affordable omakase sushi restaurants in Tokyo, of course. 

Omakase sushi can quickly begin an expensive habit, but with these cheaper omakase options you’ll be able to appreciate the finest seafood and sushi in Tokyo without using up your entire souvenir budget.

Find out more: Why is Omakase Sushi So Expensive?

Omakase, loosely translated from Japanese as “I will leave it to you,” is the equivalent of saying, “Surprise me.” This is the magic word that gives the chef free rein to express their creativity with the ingredients at their disposal, to make something off-menu that is uniquely yours. 

Unlike the set dishes on the menu, omakase is a fleeting experience that will never again be replicated, so slow down and savor it. Read our beginner's guide to omakase sushi to learn more.

But of course, the art of omakase doesn’t apply everywhere. Large-scale restaurants such as chain restaurants or restaurants with limited ingredients do not offer omakase. Because of its delicate and precise nature and simple ingredients, most of the omakase restaurants in Tokyo are sushi restaurants, showcasing the freshest ingredients of the season.

Omakase sushi, especially, has recently gained the reputation of being a pretty pricey dining experience. While this can be true for certain establishments, a tailored-to-you sushi course dinner doesn't have to break the bank, even if you're staying in the capital.

Going to Kansai? Find affordable sushi restaurants in Osaka and the chef's selection of omakase sushi in Kyoto!

Because of the premium ingredients and craftsmanship involved, omakase is a whole different experience from the nigiri you’d find at a conveyor belt sushi spot. In Tokyo, omakase sushi can start at ¥30,000 and go up from there.

That’s why a course priced between ¥10,000 and ¥20,000 (around $100 - $130) is considered more “affordable” and on the lower end of the spectrum.

Join byFood host Stephanie as she experiences affordable omakase sushi at Shibuya Sushi Lab and Sushi Academy Shinjuku Nishiguchi, two sushi restaurants in Tokyo that won't break the bank.

From: ¥12,000~

Across the eight-seat, L-shaped Hinoki cypress counter at Sushi Koshikawa, the traditional soul of Edomae sushi is elevated to an unprecedented level of luxury, all while staying true to its humble origins.

Come here on Saturday for their ¥11,950 lunch special, which already scores diners a 10-piece shimmering selection of traditional Edomae-style sushi, complemented by chawanmushi, seasonal side dishes and soup.

Ingredients are secured from Toyosu Market every morning, then aged to draw out the fullest depth of umami. The head chef and his team have meticulously researched the best fisheries for each season’s catch, as well as the optimal aging times to enhance flavor. Sushi rice is seasoned with red vinegar, and each piece is brushed with nikiri soy sauce — a delicate glaze of sake, soy sauce, and mirin.

From: ¥15,000~

When a master chef with 26 years of experience in the sushi world finally opened his own restaurant in Kichijoji, he made sure it was a serious affair: a 22-course journey into the traditional language of sushi.

This extensive omakase is priced at just ¥15,400 (approximately $100). 

Sushi Toiro’s glistening, plump cuts of fish rest atop loosely packed rice are works of art, presented directly from the chef’s hand across a polished wooden counter. 

Diners often pause in awe between bites, whether savoring the delicate umami of horse mackerel or the meringue-soft tuna head nigiri. That sense of wonder only deepens as the meal unfolds, with offerings like meltingly tender saba (blue mackerel) and sweet squid, which delivers a satisfying crunch before dissolving into sweetness. True to Edo tradition, the temperature-controlled sushi rice is seasoned with red vinegar.

Most neta (fish toppings) are hand-selected by the head chef from Toyosu Market, ensuring peak freshness and flavor. The side dishes are in no way an afterthought. 

From: ¥13,000~

Guests don’t know what to fall in love with first — Chef Takahoshi Hiroshi’s masterful omakase or his playful banter with his team at the wooden counter.

His weekend and holiday lunch-special, priced just under $100 (¥12,550), features a well-balanced selection of ten seasonal nigiri sourced from Toyosu Market, accompanied by small plates, appetizers, and a delicate omelet.

Takahoshi subtly reinterprets the traditional narrative of sushi through his creative lens, a push-and-pull between authenticty and spontaneity. His signatures include abalone stewed in sake and dressed in a rich liver sauce, as well as bluefin tuna sourced from Yamawa. The fish is firmly pressed against hand-packed shari, made from Aizu Koshihikari rice cooked in a traditional hagama pot and seasoned with the shop’s original blend of vinegar.

But on a particular day, he might incorporate ground kakinotane (a crunchy rice snack) into the tempura batter, adding an extra layer of texture and intrigue, or present a “closing risotto” — riceball resting over a blanket of thick sauce. 

From: ¥25,000~

The third-generation sushi chef of Imayoshi Sushi, Gento Imai continues his family traditions of sushi making while introducing a more contemporary approach. 

The thoughtfully-considered menu includes halal, vegetarian, and vegan options, as well as brown rice as an alternative to the usual white sushi rice. This has made his sushi restaurant popular among foreign visitors.

From: ¥10,000~

Shibuya Sushi Lab is a unique culinary experience that blends deep respect for tradition with a spirit of experimentation. Guided by the Zen principle of shuhari ("protect," "break," "leave"), the restaurant offers a journey through the world of Edomae sushi, culminating in an innovative take on this classic art form.

Chef Tahara Ryuichi, a master with 26 years of experience, leads a team that meticulously adheres to the fundamentals of sushi-making. Yet, the name "Lab" hints at a willingness to push boundaries. 

A significant portion of the menu features Tsumoto-style sushi, a rising trend that uses a special bloodletting process to enhance the flavor and umami of the fish. Aged for up to 40 days, each piece at Shibuya Sushi Lab delivers an exceptional depth of taste.

Despite its location near Shibuya Station, Shibuya Sushi Lab offers surprisingly affordable prices compared to similar restaurants in Ginza. This makes it a hidden gem, allowing guests to enjoy the artistry of Chef Tahara and his team in a sophisticated setting tucked away from the bustling crowds.

From: ¥10,000~

Finding a satisfying meal after a red-eye flight, when hunger and jet lag hit at once, is no easy feat. Fortunately, Sushi Umiji stays open until 4 am.

Despite being in Azabu Juban, a swanky district packed with high-end sushi establishments, its omakase course starts at just ¥10,000 — an unexpected price for the level of craft and unrestraint luxury on display.

What sets Sushi Umiji apart is its bold departure from traditional Edomae sushi, an approach directed by the owner-chef whose father had run the Michelin-starred Japanese restaurant Yamaji in Ginza. 

His inherently pure talent translates into masterful execution of classic nigiri, from delicately scored swordfish to simmered conger eel glazed in a rich sauce. But the surprises, tailored for international palates, are where Sushi Umiji truly shines: think black truffle-shaved neta, wagyu or foie gras replacing fish, and the rare uni-toro—sea urchin wrapped in fatty tuna maki.

From: ¥13,000~

A protege of the famed Sushi Hajime, Michelin-trained Ogouchi “Gocchi” Toshiki makes his mark in Shibuya with an Edomae sushi omakase defined by remarkable precision and originality.

Gocchi gives equal weight to shari (sushi rice) and neta (fish topping). He selects Koshihikari rice from Fukushima, cooked in a traditional hagama pot, making micro-adjustments throughout the year to maintain its ideal texture. His custom blend of red vinegar, aged for over a decade from domestic sake lees, adds depth and character.

Each piece of nigiri at Shibuya Sushi Inase tells its own story, subtly varying in temperature, texture, and seasoning—some melting on the tongue, others offering a firmer chew. From horse mackerel and swordtip squid to gizzard shad and marinated tuna, every bite delivers a slow-release burst of umami.

And just when guests think the experience is over, Gocchi surprises them with a final course of Japan’s ultimate comfort food: a bowl of ramen.

From: ¥17,000~

Occupying a historical landmark born in 1861, Sushi Masa by Tokyo Stationhas been serving up fresh Edomae sushi in Tokyo’s Kudanshita neighborhood using recipes passed down through five generations.

Originally a traveling food stall, the restaurant found its permanent home in Kudanshita, where remnants of its past remains, including an original rice storage bin from 1861 and paintings of a squid and a frog by frequent patron Takeuchi Seiho.

Current owner Tobari Masahiro carries on his family's time-honored techniques, having learned to cook tamagoyaki (Japanese rolled omelet) and simmer anago (conger eel) from his grandmother. Red vinegar seasons the sushi rice, which is then topped with fresh, seasonal fish such as southern bluefin tuna and tender conger eel, marinated in a sauce that has been nurtured over generations.

For lunch, an omakase nigiri course—featuring 11 pieces of sushi and an appetizer—is served in the restaurant’s private tatami rooms, all for under $150.

From: ¥20,000~

Sushi Ishikawa in Tokyo is known for its traditional Edomae sushi crafted by Chef Yamaga, who has been perfecting his craft for over 36 years. Located in the second-floor basement of Shinjuku L Tower, the restaurant serves delicacies like sea urchin, nodoguro and fatty tuna atop Nigata Koshikari rice.

The serene atmosphere, enhanced by sukiya-style architecture and a hinoki cypress counter, offers an intimate and authentic sushi experience.

From: ¥10,000~

Jyanoichi’s main store is a holy site among Japanese literature aficionados. Not only was the restaurant’s unusual name — a pun on the snake-eye motif in Japanese culture — bestowed upon it by the famed novelist Shiga Naoya, but it is also rumored to be the setting of the opening scenes of his story, The Shopboy’s God. 

But hundreds who know nothing of Shiga’s work still flock to this sushi restaurant, and for good reason. For five generations now, Jyanoichi has been making authentic Edomae sushi.

The chef at Jyanoichi intentionally selects his ingredients. Only Mitsukan red vinegar is to be used in the rice, and the salt must be carefully selected from the shores of the Noto Peninsula. Fish, meanwhile, must be chosen fresh daily from Toyosu Fish Market. Two items on the menu are of particular note, the first being the conger eel nigiri in sweet sauce reduction. The other, nonojimaki, is a true-to-life recreation of Edomae-style sushi rolls with sesame seeds, sweet egg omelet and dried seaweed.

From: ¥15,000~

Sushi lovers regularly return to Sushi Oumi for its delectable Edomae-style sushi and meaningful conversations with the chef. Enjoy 10 nigiri sushi, as well as Chef Oumi's signature conger eel and egg dish, and leave with a full stomach and new memories. 

An omakase lunch at Sushi Oumi is an excellent introduction to this traditional cuisine and all with an affordable price tag.

From: ¥2,000~

Sushi Academy offers a premium all-you-can-eat experience for two glorious hours. Choose from over 65 delectable items, from classic nigiri and maki to small plates and sweet finales. Indulge in luxury ingredients like chutoro and uni, all prepared fresh to order in a stylish, upscale setting. This is all-you-can-eat sushi redefined.

From: ¥12,000~

Sushi Mitsuyoshi in Tokyo offers an exceptional omakase sushi experience with a lunch course that is both affordable and delightful. Renowned for its quality and craftsmanship, the restaurant provides an array of fresh, expertly prepared sushi at a budget-friendly price. 

Perfect for sushi enthusiasts looking for a top-tier dining experience without breaking the bank, Sushi Mitsuyoshi stands out as a must-visit spot for an economical yet exquisite meal.

From: ¥11,000~

Sushi Tenkawa may be situated at the heart of Ebisu, but a single bite of its Edomae-style sushi is guaranteed to conjure up images of Japan's expansive nature and ocean coasts.

By serving dishes that use seasonal seafood and vegetables, the restaurant aims to let guests enjoy a "sense of season," even amidst the glass and steel of the Tokyo metropolis. Instead, the restaurant strays away from the usual red vinegar in its shari rice for rice vinegar, resulting in a milder taste that lets the fish's natural flavor come through.

The flame-grilled tuna is a must-try; its smoky flavor and fragrance make it the restaurant's most popular dish.

From: ¥17,000~

You might know this top Tokyo sushi restaurant by its previous name — Sushi Saisho. Now trading as Ginza Saisho, in the glitzy neighborhood of Ginza, this is the place to go for fresh sea urchin sushi. Sea urchin, or uni, is their specialty, and they even have festivals in honor of this delicacy. Held irregularly, they sell out super fast, with people racing to secure a seat.

Sea urchin aside, Ginza Saisho's other sushi is top-notch, making it an excellent choice for an omakase meal. Chef Saisho hails from Akita, and is happy to share a taste of his home town through local sake, selected by a sake sommelier.

The chef brings over two decades of experience to the table, and has hosted diners from around the world — helping to create a welcoming, friendly atmosphere.

From: ¥18,000~

Shigeno Sushi, a cornerstone of Nihombashi’s dining scene, has upheld its legacy for generations. Now led by third-generation chef Sakuma Ichiro, the restaurant has roots dating back to its early days as the fishmonger "Takaneya," supplying fresh fish to the Imperial Household Agency. After transitioning into a sushi restaurant in the Showa period, Shigeno Sushi continued its tradition of providing fish for religious ceremonies.

Chef Sakuma upholds the craftsmanship of Edomae sushi, preserving techniques like using red vinegar for the sushi rice (shari). With an eye for detail and a welcoming attitude, he expertly molds seasonal nigiri by hand, passing on the traditions of his predecessors. Diners can enjoy the experience at the cypress counter, watching as expert sushi is crafted before them, or relaxing at one of the restaurant's tables.

The legacy of Shigeno Sushi endures, thanks to Sakuma’s dedication to tradition and innovation.

From: ¥7,000~

A bit bigger than your usual sushi-ya, Seamon Ginza seats 20 people, but reservations are highly recommended because these seats fill fast. They serve superb sushi, and their sushi lunch set, which consists of nine pieces of sushi, soup, dessert, and three otsumami (appetizers), provides great value for money.

The wasabi is freshly grated, none of that packaged and dyed fake wasabi you get at kaitenzushi (conveyor belt sushi) restaurants or in supermarket bentos. The sushi is served elegantly on gorgeous ceramic dishware, a work of art on a work of art, and the restaurant has a relaxed vibe, so you can easily mingle with other people or have a quick chat with the chef.

From: ¥9,000~

Sushi Takahiro is the culmination of Chef Ikuta Takahiro’s expertise, beginning at just 18 years old when he became an apprentice responsible for visiting Toyosu Market every morning to master the art of selecting the best possible fish. 

Fast forward to the age of 31 — still extremely young in the world of sushi expertise — and Takahiro was opening his own restaurant. Cutting no corners, you’ll discover the finest ingredients and flavors from across Japan, served one sushi piece at a time before your very eyes.

Offering a premium nigiri course, a lunch omakase course and an afternoon and evening omakase course, Sushi Takahiro offers a variety of ways to experience the art of omakase sushi in Shinjuku.

From: ¥12,000~

Despite its Michelin star and Chef Udatsu Hisashi’s celebrity-like status in Nakameguro, a lunch omakase at Udatsu Sushi is just under $150 — a price that not only secures you a front-row seat at the polished Yoshino cypress counter but also gives you the chance to witness the marvel of what if: sushi meets herbs.

Where most sushi masters steer clear of herbs, Chef Udatsu embraces them following a transformative visit to Kajiya Farm in Hiroshima Prefecture. Experience this fusion as you savor ultra-fresh nigiri made with fish from Toyosu Market and Kinuhikari rice sourced from Tokyo producers. The headline dish is Chef Udatsu’s signature herb maki—a beautifully crafted sushi roll with fish, herbs, wrapped in Asakusa seaweed from Kagoshima Prefecture, and crowned with a delicate sprig of flowers.

The sushi is then dipped in the restaurant’s special blend of soy sauce, incorporating aged mirin, sake, and three distinct soy sauces from Kondo in Tokyo, Horikawa Nomura in Wakayama and Mitsuru in Itoshima.

Is there an end to Chef Udatsu’s brilliance? Certainly not.

There are a few things to remember when dining out and choosing omakase in Tokyo or anywhere else.

First, freshen up before going to the restaurant, but avoid strongly-scented soaps (and laundry detergents), and don't apply any perfumes or colognes. Strong scents can affect the delicate flavors of the food — for both you and other patrons — so chefs ask that you keep this in mind when getting ready. Check your shoes, too — especially in the sticky summer months!

Second, always sit near the chef. This will give you a better view of what they are doing. They might ask you about your taste preferences and, from there, will create a dish that’s made especially for your palate. Also, choosing a seat near the chef gives you that intimate personal experience that is at the heart of omakase.

Third, it’s always a plus if you know how to speak their language. Usually, the chef will strike up a conversation with the guests, and if you try to speak in Japanese, even just a few simple Japanese phrases, they'll be impressed. But of course, it’s also important to practice reading the room. And, if you’re going to take a photo, always ask for permission first.

Lastly, if you're willing to be an adventurous eater for a day, then the omakase experience is for you. After all, these chefs create the dishes, especially for you, straight from their own imaginations. Omakase may not be the easiest option for people who are picky eaters or have food allergies or dietary restrictions. Always keep in mind that every dish given to you will be a surprise!

Need more omakase sushi options? Explore our recommendations for the best omakase sushi in Japan.