Tokyo 餐厅

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.

Amazing experience, even better quality food and ingredients, attention to detail was beyond I’ve ever seen. Highly reccomend

It was very nice. Every single dish was amazing and we would love to visit here again!

Incredibly fresh and high quality food. They let me order à la carte for my children who were with me in the private dining room. Very attentive welcoming 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"

Fantastic meal. We really enjoyed the thoughtfulness of each bite.

The restaurant opens at 12 noon for lunch. If you arrive early, you may need to wait outside for a while. Every dish was fantastic. The vinegared sushi rice has a bright tang that really brings out the natural umami of the fish, which I absolutely loved. The staff offered incredibly patient service and sorted out all my reservation issues promptly in advance. When I was leaving, the map pin for taxis was inaccurate and I had to wait at the entrance. The staff even came out specially to help me hail a cab. All in all, this is a wonderful omakase restaurant ideal for travelers to experience authentic sushi.

Una esperienza unica ed indimenticabile. Professionalità e cortesia. Ottima qualità e sostanzioso numero di portate, una favorevolissima impressione per chi si approccia alla tradizione giapponese.

Incredible! Saved this for our final dinner in Tokyo, and by far the best overall experience. Amazing!