餐廳

Hi! We had a great meal! Both delicious food and very friendly staff 👍

Best okase i have ever taste in the world , impecable … the chef a star wowwww 100% we are coming back

Best omasake in Tokio, the two workers are amazing. Super sigma

The best meal we had in Japan. Incredibly well thought-out and perfectly prepared dishes that were balanced and delicious from start to finish. The staff were so accommodating and kind, using google translate to pass on their knowledge and interact with us. A traditional dining experience that I will never forget.

Great assortment of fish/seafood species, several new for us in a sushi setting. We enjoyed the dinner very much. There were some cheerful laughs when we discussed the Japanese character Totoro 😊

It was an amazing time with amazing food. It felt genuine and intimate with the chef. Would 100% come back!

Location was easy to find. Chef was excellent. He spoke English and Korean. Service staff were super attentive and spoke fluent English too. Both Chef and service staff was very helpful in helping us appreciate what was being served to us. Highly recommended.

The food was so good. Unless amounts of crab legs. Oysters, scallops, wagu beef and a wonderful and helpful staff. The place to indulge.

Very nice dinner experience. If you would like to try a japanese Micheline star restaurant in Gion, Kyoto. All ingredients are fresh and excellent service.

Chef Riki was very sweet, kind and professional. Food was excellent and the atmosphere relaxed

Such a special omakase experience! The space felt incredibly private, with a clean, minimalistic aesthetic that made the whole meal feel catered towards their audience. Every detail, from the presentation to the pacing of the course, was thoughtful, and you could really tell the focus was on letting the food quality speak for themselves. Definitely one of those places you go to slow down; highly recommended!

Today I had the opportunity to sit at the beautiful Kiso cypress counter at Ginza Sushi Yu (銀座 鮨 佑). Under the guidance of Head Chef Arito Seiki—a third-generation sushi chef—the kitchen operates on flawless biological timing. This isn't just tradition; it is decades of refined operational knowledge and generational Kaizen in action. ​It isn't just about premium sourcing from Toyosu Market—though securing top-tier cuts like Yamayuki akami (lean tuna) is a massive B2B advantage—it is about execution and temperature synchronization. ​The Lunch Course Highlights: 🐟 Yamayuki-sourced Akami 🔪 Aji (horse mackerel) meticulously scored and topped with a bright shiso, ginger, and scallion blend 🍣 Flawless seasonal cuts of Sawara (Spanish mackerel), Isaki (grunt), and Hotate (scallop) 🥢 Traditional Edomae finishes including Anago (conger eel), Tamagoyaki, and Kanpyo (dried gourd) ​The shari (rice) is meticulously maintained at human skin temperature to perfectly interact with the fats of the"