Savor the bliss of authentic Edo-style sushi, crafted with tradition preserved

Our rice is an original blend of Koshihikari “Hoyō-mai,” specially cultivated in the mountain valleys near Yamanaka Onsen, Ishikawa. The sushi rice is seasoned with red vinegar—no sugar added—balancing only vinegar and salt. Because the rice itself is not sweet, the natural sweetness of the fish shines through. Experience the timeless taste of Edo-style sushi.

Fresh Seafood Delivered from Across Japan

In addition to expertly selected fish from Tsukiji, we work closely with trusted local fisheries nationwide, ensuring seasonal seafood is delivered fresh to our kitchen. During summer, Seki-saba and Seki-aji arrive directly from Ehime, and uni from the Goto Islands. In winter, delicacies from Hokuriku and Kanazawa include Echizen crab, nodoguro (blackthroat seaperch), sweet shrimp, and yellowtail. Enjoy the true flavors of Japan’s seas, harvested at their seasonal peak.

Pairing Sushi with Fine Wine

Alongside premium sake from across Japan, we also offer a curated selection of wines crafted to complement sushi. As one of the pioneers in pairing wine with sushi, this has become a signature part of our dining experience. Our original “Wa” wine bottles, produced by the owner, are especially popular. Each wine is carefully chosen to enhance the flavors of our sushi—please enjoy this unique harmony of East and West.

A Panoramic View from the 35th Floor

Savor refined Edo-style sushi that harmonizes tradition with modern elegance, all against the backdrop of a breathtaking city view. At night, the glittering skyline transforms the space into a truly luxurious setting. We offer private rooms for 2–6 guests and for 6–10 guests, as well as table seating along the Tokyo Station side windows, where guests can also enjoy the stunning night view.

Iki Course

Perfect for business entertaining, the Iki Course features an array of refined appetizers and seasonal small plates prepared from the finest ingredients. This is our most popular dinner course, offering ample satisfaction without the need for additional dishes. For those who wish to pair wine with their meal, we also offer a dedicated Wine Course, while guests who prefer to drink more and enjoy fewer pieces of sushi may choose our Tasting Course. Whatever your dining style, we have a course to suit your needs.

Seasonal Delicacies

One of our most popular dishes is hamaguri (clam) steamed in sake. Known for their large size and rich flavor, these clams are sourced from Tokyo Bay and Mikawa Bay. Steaming enhances their plump texture and draws out a deep yet refined umami. Prepared simply with sake and salt—alcohol removed—the delicate seasoning highlights the natural sweetness of the clam for a gentle, elegant taste.

40–50 Minutes for a Single Tamagoyaki

Our tamagoyaki is crafted with utmost dedication—enduring the weight and heat while applying masterful skill. Using a traditional method of holding binchō charcoal above as it cooks, the chef must maintain unwavering focus; even the slightest lapse can cause the charcoal to fall. Considered the final test for any sushi apprentice, tamagoyaki allows no mistakes. Only those who have passed this “graduation exam” are entrusted to prepare it.

Traditional Shiba-Ebi Oboro

Made with 100% shiba shrimp. The shrimp are shelled and pounded in a suribachi until smooth, then enriched little by little with their cooking liquid and balanced with mirin before being patiently cooked down to a velvety paste. Only egg yolks are added for color. Finally, the mixture is gently dried over precise heat into a fine, fluffy crumble—carefully tended so it never scorches.

Popular Bara Chirashi

Our bara chirashi highlights anago (conger eel) along with generous portions of tamagoyaki and oboro. The layers of flavor come from vinegared rice, nori, kampyō, anago, tamagoyaki, marinated kohada and white fish finely chopped and dressed in wasabi soy sauce, oboro, shrimp, shiitake, and more. With its richly layered taste that stays fresh, this dish is also a favorite choice to take home as a gift.

Sushi Crafted by Veteran Masters

From preparing the fish to slicing sashimi and shaping the perfect topping, it takes over eight years of rigorous training to master the fundamentals. Only chefs with more than ten years of experience are entrusted to shape each piece. Typically, four to five veteran sushi masters stand behind the counter, serving the day’s recommendations or your personal favorites. Alongside classic Edo-style sushi, we also present innovative creations that pair beautifully with wine and other modern influences.

Signature Dish – Original Grilled Shiitake Nigiri

Created by our second-generation chef, the “Grilled Shiitake Nigiri” has been a house specialty for over 60–70 years. Thick, meaty shiitake mushrooms are carefully grilled over an open flame, then glazed with a secret blend of soy sauce and sake before being shaped into sushi. Finished with a delicate hint of fragrant yuzu, this warm nigiri offers an exquisite balance of savory richness and citrus brightness.

Secret Nikiri Sauce

Our special sauce for anago is carefully simmered over 5–6 days, repeatedly warmed, cooled, strained, and replenished—an artisanal process passed down and refined over decades. This dedication creates a depth of flavor that is truly one of a kind. We also use only the finest nori, sourced from Ariake Bay in Saga, Kyushu, through relationships cultivated over generations. Please enjoy the ultimate expression of flavor in every piece.

Founded in 1885 (Meiji 18)

Before the war, our first restaurant stood in Shibaguchi, near the shores of Shiba. After serving gourmets in Shinbashi, we opened our flagship in Ginza following the war, and later expanded with a second location in 2002 inside Marunouchi Building. At a time when few establishments from the Edo era remain, we continue to honor tradition and preserve authentic flavor. Please enjoy our Edo-style sushi, faithfully passed down through generations, along with select dishes and courses that weave in a touch of modern inspiration.

Fine Sake from Longstanding Partnerships

Our sake selection reflects decades of trusted relationships with distinguished breweries, each bottle carrying a story of history and tradition. Centered on premium daiginjo served chilled, our lineup features a variety of styles, including rare finds from across Japan. Among them is Kyōsansui, which we have offered for over 20–30 years—a crisp, dry sake that pairs beautifully with sushi.

Five to Six Chefs at the Counter

With five to six sushi chefs working behind the counter, each piece is served freshly made. Every ingredient is prepared with care and time, staying true to the fundamentals that define traditional Edo-style sushi. At the same time, we introduce creative touches—such as marinated tuna lightly infused with red wine for fragrance, or small plates accented with olive oil—offering both classic authenticity and modern flavors to delight our guests each day.