Sushiroku Roppongi

Perhaps ironically for a sushi restaurant that aims to make Edomae sushi a more “everyday” occurrence, Sushiroku Roppongi — also called Sushi6 — greets its customers with a robot in the entrance hall. This same robot shuttles plates of sushi back and forth between customers at tables and the chef, for guests who opt for non-counter seats. But this does nothing to diminish the sense of intimacy created by the restaurant, which has a chic atmosphere in shades of black and gray, contrasting the delicate red and green of the bonsai on the counter, and the deep blue of the plates on which each masterfully crafted nigiri is served. But though each plate is more beautiful than the last, Sushiroku isn’t all about aesthetics. The sushi there is flawless, with each fish prepared in the Tsumoto style — a method of bloodletting increasingly popular in modern Edomae sushi that keeps the fish fresh for as long as possible during the aging process. The shari rice is personally chosen by a certified Rice Meister and dressed with the extremely rare blend of Yohei red vinegar. These ingredients all come together in menus that were created under the supervision of a chef who trained at the three-Michelin-starred restaurant Joel Robuchon Restaurant, accompanied by a medley of fine domestic sake curated by a professional sommelier. Every element of Sushiroku simply exudes excellence. ※ This is the restaurant named Sushiroku in Roppongi, on the fourth floor of Vort Roppongi Briller, sometimes called Sushi6. It is not to be confused with the Michelin-starred restaurant called Sushiroku in Osaka, or the similarly-named sushi restaurant called Roku Roku in the Grand Hyatt Tokyo. Please ensure this is the correct restaurant before attempting a reservation.