Sushi Iroha

What makes Sushi Iroha different from every other sushi counter in Roppongi? The answer lies in a career path that almost no sushi chef would choose. The chef began where most do — seven years at a sushi-kappo in his hometown of Yokosuka, then seven more at Midori Sushi, one of the region's most respected establishments. But instead of opening his own place, he walked away from the kitchen entirely. Two years as a service professional at a hotel, learning hospitality from the ground up. Then two more at Global Dining, one of Japan's pioneering Western-style restaurant groups. He learned both sides — the craft and the welcome — before he opened anything of his own. That was 19 years ago. The goal was simple: a sushi bar without the formality. Bringing together over 30 years of technique and the hospitality sensibility of a hotel professional, he built a space that feels stylish yet genuinely warm — where the chef performs his craft with quiet pride, and first-timers and regulars alike find themselves at the same counter, equally at home. Nigiri is portioned deliberately small, light enough to keep pace with drinks and easy to enjoy well past midnight. The ara-jiru, a rich fish-bone broth, has earned a devoted following among regulars as the go-to closer after a long night out. Karaoke, unhurried conversation, and a chef who trained in hotel service as seriously as he trained in sushi. At Iroha, the craft and the welcome are equally considered. Just five minutes from Roppongi Station, open late, and built to feel like a home away from home.