The Japanese capital has so many great options, from the budget conscious to the super-luxe.
Sushi may be Japan’s greatest culinary gift to the world. But Tokyo (where the edomae-style of nigiri we all know and love comes from) is still the best place to try it. From wallet-friendly dinner spots for the whole gang to temples of sushi tradition, the city offers unparalleled variety and quality. Discover nine restaurants that capture the full spectrum of the art form, from the most inexpensive to high-end.
Pro tip: Book coveted sushi counters well in advance – up to three months ahead – through your hotel concierge or online platforms like Tableall and Pocket Concierge. For casual spots, beat the queues by arriving early or during off-peak hours. When dining, respect tradition by eating each piece immediately and use your fingers instead of chopsticks.
Nemuro Hanamaru
On the fifth floor of Marunouchi’s Kitte complex, this bustling conveyor belt sushi joint delivers fresh, budget-friendly delights mere steps from Tokyo Station. The bright, energetic space fills quickly at lunch – arrive early to secure a seat. Favourites include yellowtail, kelp-marinated flatfish and the standout soy-steeped cured salmon roe.
How much? Family-friendly and accessible at roughly $15 per person, it’s the perfect introduction to Tokyo’s sushi scene without breaking the bank.
Sushi Bun
Operating since 1956 near JR Ebisu Station, this intimate 20-seat neighbourhood institution delivers authentic charm. Its signature Ebisu-don – a colourful chirashi featuring salmon, ikura (salmon roe), minced tuna and various toppings – is limited to just 10 servings daily. The homely space displays handwritten menus behind the counter, with the daily catch visible within a refrigerated glass case.
How much? Generous portions start from $15 per person at lunchtime, and it’s a wonderful glimpse into Tokyo’s neighbourhood sushi culture away from tourist crowds.
Sushi Dai Toyosu
Legendary for its extraordinary value, Sushi Dai reigns as Toyosu Market’s crown jewel. Following the central fish market’s relocation from Tsukiji in 2018, Sushi Dai’s second outlet maintains uncompromising standards – it won’t serve fish that doesn’t meet its exacting criteria. The catch? No reservations, only 12 seats and infamous queues forming as early as 2am. Opening at 5:30am daily, this authentic Tokyo experience demands patience but rewards it abundantly.
How much? For $37, the 12-piece omakase delivers market-fresh perfection at a fraction of upscale Ginza prices.
Onodera Kaiten Sushi
Beyond its small standing counter, this upscale kaiten sushi (conveyor belt sushi) concept from the acclaimed Onodera Group dazzles with a gold-panelled ceiling, psychedelic ocean-inspired design and decorative accents evoking squid fishing boat lights. The golden conveyor delivers seasonal delicacies such as baby sea bream, abalone and red clam alongside the standard options. Eight seats at the small side counter offer chef-watching action, while booths and private tables accommodate groups of up to six.
How much? The premium kaiten sushi experience comes in at $50-$80 per person.
Tachigui Sushi Akira
@ stand_up_sushiakira
Hidden behind a blue curtain in a retro Shinbashi basement, this minuscule, standing-only counter accommodating just six or seven guests is the casual spin-off of the esteemed Sushi Shoryu. Here, young chefs create exquisite bites from a daily-changing menu of roughly 20 premium seafood options – don’t miss the generously filled sea urchin rolls and seared black-throat perch.
How much? This no-reservations gem delivers high-calibre sushi in an intimate, unpretentious setting at $60-$90 per person.
Omakase prep at the standing-only Tachiqui Sushi Akira (Image: Bady Abbas)
Nihonbashi Kakigaracho Sugita
The nine-seat curved cypress counter at Sugita, in the neighbourhood of Kakigaracho, showcases chef Takaaki Sugita’s graceful movements against a backdrop of pristine minimalism – white linen, seasonal ceramics and immaculate simplicity. The omakase menu unfolds methodically: seasonal vegetables, sashimi selections and perfectly prepared seafood precede standout signatures like the seaweed-wrapped mackerel roll with pickled ginger and fresh shiso, and the creamy monkfish liver in a sake-sweetened sauce. A private room accommodates intimate groups of three to four.
How much? Reservations well in advance are essential, prices from $350.
Sushi Saito
No.33 on Asia’s 50 Best Restaurants 2025
Legendary chef Takashi Saito pursues the ultimate sushi experience through impeccable ingredient selection and precise technique. His speciality, soft-simmered octopus – perfected over a decade – preserves the gelatinous texture between skin and flesh, while his medium-fatty tuna is deliberately cut to maintain its creamy mouthfeel, served on slightly warm rice to enhance its aromatic qualities. Though Saito’s counter has become a platinum seat available only to existing customers, his protégés continue the Saito-ism philosophy at the restaurant’s adjoining counters and the Azabudai Hills location, which opened in 2024.
How much? Prepare for a rare sensory journey upwards of $400 per person.
Eat sushi as soon as it’s served and with fingers (Image: Nahima Aparicio)
Sushi Nanba
Chef Hidefumi Nanba’s temperature-obsessed precision defines this stylish enclave where minimalist design meets creative vision in a relaxed setting. The impressive seven-metre cypress counter, seating eight, and private four-person counter sit on dramatic black marble flooring. Namba’s innovation shines through unexpected delights – ankimo (monkfish liver paste) on toast, luxuriously fatty kinki (a deep-sea rockfish variety) simmered in dashi broth and meticulous seasonal vegetable preparations. His true obsession, however, remains his meticulously calibrated shari (sushi rice), which he adjusts according to the accompanying seafood as well as the seasons.
How much? Meals start at approximately $400 per person with a couple of drinks.
Sushi Arai
After honing his skills under chef Keiji Nakazawa at Sushisho, Yuichi Arai established his own distinctive style in the heart of Ginza. His pristine cypress counter and vintage-inspired wooden ice box create an atmosphere that feels both traditional and modern. While the main counter – where Arai himself serves – is now exclusively for regulars and anyone referred, a second counter offers visitors the same exceptional experience. Standouts include varied tuna cuts and monkfish liver mixed with sweet-and-savoury narazuke (pickled vegetables made using sake lees).
How much? Budget around $500 per person for a seat at the main counter.
Discover more fantastic restaurants, bars and hotels with 50 Best Discovery, and start planning your next adventure.
AloJapan.com