主廚發辦 餐廳

A sleek, newly opened omakase spot in Shinjuku that's especially welcoming to international diners. The chef speaks English and guides you through the meal with ease, offering excellent sake pairings along the way. Standout dish: crispy rice topped with uni. A high-quality, approachable omakase experience that doesn't sacrifice authenticity.

Amazing sushi, best ive had in my life. I bet you even the ceremonial emperor of japan or even kim jong il got to eat sushi this good.

Sushi Mitsuyoshi was a wonderful sushi experience. We were seated in front of the chef so we got a very intimate look at the preparation of the entire meal from beginning to end. He was very friendly and was more than willing to express his knowledge and teach us the Japanese names of each course. The rest of the staff was very attentive as well and made the entire meal one that we will never forget.

My friend and I had an absolutely amazing time at this omakase experience. Every single dish was a delicious, masterfully created bite. The fish was really fresh and unique varieties were served. The chef was friendly and personable and his sake pairing suggestions were very knowledgeable and delicious. He is a Korean chef that trained at a Tokyo sushi university so a couple of the dishes had a slight Korean spin to them but overall it was very traditional Japanese style omakase. The value for money was great, especially since it’s all you can drink and you get some really expensive cuts of fish. The restaurant has a great calm atmosphere and clean aesthetic. I would highly recommend coming for an amazing Tokyo omakase experience!

Sushi Inase was one of the highlights of my trip to Japan. From the moment I sat down at the counter, it was obvious this wasn’t just dinner. It was a carefully crafted experience. Every course was served at the perfect pace, allowing me to appreciate the flavors, textures, and craftsmanship behind each piece. The quality of the seafood was exceptional. Every bite showcased incredible freshness, perfectly seasoned rice, and the skill of the chef. Watching the sushi being prepared just a few feet away added another level of appreciation for the precision and years of experience behind every piece. The atmosphere was intimate, relaxed, and welcoming. I never felt rushed, and the chef and staff made the experience approachable even for someone visiting Japan for the first time. If you’re looking for an authentic omakase experience in Tokyo, Sushi Inase is absolutely worth visiting. It wasn’t just one of the best sushi meals I’ve ever had. It was one of the best dining experiences of my life. I would gladly return the next time I’m in Tokyo.

Truly one of the best food experiences i have ever had. Completely worth the price and is a must do if you truly want to experience top quality japanese seafood.

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

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.

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"