Sushi Yuu

江戸前の真髄 — The soul of Edomae,
at an eight-seat hinoki counter in Nishi-Azabu.

✦ Omakase Only · 完全予約制 · Eight Seats ✦

Philosophy

Behind an unmarked door in Nishi-Azabu, a master's hands move in silence. Chef Yuu's Edomae omakase is an act of devotion — each piece of nigiri shaped at the precise moment when the rice has cooled to body temperature and the fish has reached its peak. The shari, seasoned with akazu red vinegar, carries the weight of Tokyo's sushi heritage. There is no menu, only the morning's catch from Toyosu, and the quiet intimacy of eight seats at a single hinoki counter.

「一貫入魂」
— One piece, one soul.

Sushi chef at work
"Sushi Yuu is the kind of place you hesitate to review because you want to keep it secret. Every piece is a masterclass in restraint — the rice, the fish, the temperature, the timing. Chef Yuu doesn't perform; he communes."
— Tabelog Gold Award, 2025

The Omakase

Hirame

Aged three days, translucent sweetness, brushed with nikiri shoyu.

先付
Chutoro

Melts on the tongue. Marinated in shoyu for exactly 12 minutes.

握り
Kohada

The Edomae litmus test — cured in salt and vinegar to exacting precision.

握り
Kuruma Ebi

Boiled à la minute, served warm, the flesh still sweet and springy.

握り
Awabi

Steamed for six hours in sake, tender as a sigh, served with its own liver sauce.

蒸し物
Uni

Hokkaido bafun uni, piled generously on warm shari, wrapped in nori from Ariake.

軍艦
Anago

Simmered in a 40-year-old master sauce, glazed with tsume, dissolving into the rice.

〆
Tamago

Castella-style tamagoyaki, baked for hours, dense as cheesecake, the final jewel.

甘味

Gallery

Nigiri sushi Sashimi assortment Tuna chutoro Nigiri on plate Sake bottles Chef preparing

Guest Voices

★★★★★ 4.8

"The most profound sushi experience of my life. Chef Yuu's hands never stop moving — each piece arrives at the exact moment of perfection. The shari is unlike anything I've tasted: warm, loosely packed, seasoned with a vinegar that lingers."

— Michael T.

★★★★★ 4.8

"An intimate counter, a master at work, and sushi that transcends the form. The kohada was a revelation — I finally understand why it's the true test of an Edomae master. Worth every yen."

— Takashi N.

★★★★★ 4.8

"No menu, no choices — just trust. And that trust is rewarded tenfold. The uni gunkan is obscenely generous, the anago dissolves like butter, and the tamago at the end brings tears. A perfect meal."

— Sophie R.

Visit

〒106-0031 東京都港区西麻布1-4-28
1-4-28 Nishiazabu, Minato-ku, Tokyo 106-0031

03-5778-9542

Dinner only · Two seatings: 18:00 / 20:30 · Closed Sunday

Eight seats · Reservations via Omakase · 八席限定