Sushi Rinda

Sushi Rinda was an absolutely magical experience. We ate here on our second night in Japan and no other sushi has compared since. The staff was excellent and extremely attentive. The chefs took the time to explain the dishes to us in English. They also introduced us to sake from their respective hometowns (both were wonderful and the sake glasses were ice cold). Better yet we were granted a front row seat to every course preparation (make sure to book a seat at the counter!) which made the experience even more memorable and unique. It was obvious that the chefs took extreme pride in their profession, which resonated in every bite we ate. The food was exceptional. Every course was different than the last with a huge variety of fish and preparation. The tuna literally melted in your mouth. The hint of wasabi was always spot on and the steamed egg with clams is a dish that I will never forget. Book the reservation. This will be the best meal of your life.

Traditional sushi is prepared by a kind chef, with a magnificent charcoal grill in the center, where the ingredients are cooked fresh.

Wow what an experience. The food, the vibe, and the hospitality was all you could ask for. The chefs made the experience truly incredible and one to remember. Thank you Sushi Rinda.

Last night we had dinner at a Japanese restaurant that offered us an authentic and meticulously curated culinary experience. The highlight of the evening was the Sushi Rinda — an impeccable selection that combined technique, freshness, and flavor in every bite. The fish was exceptionally fresh, expertly sliced, and served on perfectly cooked rice: compact, tender, and delicately seasoned. The flavors were clean and well-defined, enhanced by high-quality condiments like wasabi, soy sauce, and pickled ginger, which were served in the right amount to cleanse the palate between bites without overpowering the fish. To complete the experience, we enjoyed a tasting of three artisan sakes, each with its own personality. The first, Yamamoto Junmai Ginjo (blue label), was fruity and smooth — a perfect opener. The second, Daïa Junmai Chokarakuchi (yellow label), was extra dry, sharp, and clean on the finish. The third, Fukuju Junmai Ginjo (white label), was a more traditional dry sake, elegant and well-balanced — ideal to close the tasting on a refined note. The service was impeccable: friendly, professional, and always attentive. The atmosphere was minimal yet warm, creating a relaxed and welcoming dining experience. The chef, cheerful and engaging, added a personal touch by explaining each detail with passion and enthusiasm. In conclusion, this is a restaurant we highly recommend to anyone looking for top-quality sushi and an exceptional Japanese sake selection. We will definitely be back.

This was soooo good! Really good omakase. The place is a little hidden though. You might spend a few minutes locating the right door.

MUST GO! Read about this omakase spot in the book neon lights and it did not disappoint. The staff is so fun, inviting, and chill. The counter and atmosphere is pristine. And the food… unbelievable. Sushi will never be the same!

Best experience and food I had in Japan. Couldn’t recommend enough. The staff are all so warm and welcoming. The sushi was unbelievably good well made and fresh. An experience we will never forget

Amazing omakase experience. We came for lunch, which I thought was great value. The restaurant was relatively easy to book for foreigners. Each piece was delicious, and the chefs were friendly. The tamago chef came out at the end with a giant tamago, proclaimed it super omelette, and posed for pictures. It was amazing.

My cousins and I had a wonderful omakase experience at Sushi Rinda this past week, where we shelled out ¥33,000 (+10% tax) per person. We got the recommendation from a trusted source and made a reservation 2+ months in advance on Tabelog to make sure we secured a spot for us during our time in Tokyo. Our dining experience began at 6:30 PM and wrapped up ~3 hours later, after more than 20 courses at an intimate 9-seat counter. The staff was attentive, and the chefs brought great energy -- joking with guests and clearly enjoying their craft. I paired my meal with two glasses of iced green tea (¥600 each). CRAB WITH PEAR (OR APPLE?) APPETIZER Citrusy with seaweed-umami notes. Crab was fresh and sweet. CHUTORO Melted like butter; strong wasabi; excellent rice. YELLOWTAIL Delicate flavors, very fatty, melt-in-your-mouth texture. One of the best I've had. CHAWANMUSHI WITH MATSUTAKE MUSHROOM Yuzu-forward, thick dashi that was almost gelatinous, perfectly textured custard. Mushrooms were very earthy. WHITE FISH APPETIZER Sweet soy and uni-like sauce with delicate garnish. Very good. Fish was firm with a nice chewy crunch. GRILLED SQUID WITH SHISO SALT Texture was interesting, but not my favorite, with a slightly slimy film. Not the most flavorful either. COOKED SQUID Chewy, naturally sweet, lightly spiced. Very fresh. SALMON ROE Ikura was topped with some nori, yuzu salt, and soy sauce, which sat on top of a bed of rice. Fresh, never frozen roe with no fishiness. Lightly sweet, delicate texture. TORCHED MACKEREL Charred, soft, salty with ginger notes. "Stinkiest" so far, but good. Very soft and tender. CLAM Basted with a bit of soy sauce, soft-crunchy texture, delicate flavor. ABALONE WITH SEAWEED-BASED DASHI SAUCE Smoky, chewy like a mushroom, bright yuzu and umami dashi. Seaweed was very fresh. BLACKTHROAT SEA PERCH Very buttery and tender; the skin was seared with hot rocks for a smoky finish. FRIED KAMASU WITH YELLOW FISH ROE Salty and fragrant; roe was soft, not crunchy. Good, but not my favorite. SPANISH MACKEREL (SAWARA) Lightly seared on a bed of hot rocks with a crispy skin, creamy and fatty with a bit of yuzu salt. BEEF TARTARE WITH RED UNI (HOKKAIDO) Super briny, rich, creamy, umami bomb. They do not skimp on the uni here. DRUNK SHRIMP Killed with sake, meaty and juicy, subtly sweetened by the sake. Incredibly fresh. FISH SOUP WITH RICE Served in a small hot stone bowl (~280F). Gelatinous, sea-forward broth, topped with spring onions and sesame and rice on the bottom. Almost tasted like a seafood porridge. SARDINE (MACKEREL) Salty, smooth skin texture, ginger bits added sweetness and tang. GREEN SEA URCHIN More delicate and subtle compared to the red uni. The sushi chef topped so much uni on mine like a mountain. AKAMI (LEAN BLUEFIN TUNA) Smooth, delicate, lightly seasoned with salt and soy. MISO SOUP Fragrant, sweet, umami-rich from seaweed. TAMAGO Fluffy, lightly sweet. One of the best I've had, they served it in two pieces shaped like a heart. SEA EEL Soft, almost cotton-like texture. Light flavor with a delicately sweet eel sauce. ORANGE JUICE (DESSERT) Thick, homemade-tasting, not too sweet. Very refreshing finale. Overall, this was an incredible experience that was unforgettable. We were incredibly full and the chef asked us multiple times to make sure we were satisfied with the amount of food given. The seafood was incredibly fresh, and each course had delicate, but umami-heavy flavors that I really loved.

My husband and I wanted to try authentic Japanese omakase in Tokyo and luckily we got reservations at Rinda on a weeknight at 6pm. The 20 course meal is well worth the 16,000 yen!! If you order sake and drinks though, it'll come out a lot more so bring extra cash with you. The food was of course amazing- loads of urchin, soup, sashimi, octopus, squid, cod, toro, fresh tuna and also all kinds that we won't have in New York like the cod sperm (?!). The last Rinda roll was STUFFED and we left incredibly full. More full than the usual 12-15 course omakase typically offered in New York City. What added to the experience were the chefs. They are SO FUNNY, interact and joke around and drink with the guests so it wasn't stuffy and quiet. A fun celebration atmosphere with good food. The omakase is picked by your chef (ours was chef Yuta who lived in Canada for three years and speaks English), and there is no menu for the drinks. We were the only tourists there; the other dozen guests were all japanese. Definitely worth a visit!!! Just ask for liquor pricing before ordering a few rounds of sake or wine to avoid being surprised at the end. The omakase is three hours, starting right at 6pm and you'll get the check at 8:55pm sharp to make way for the next group.

We went here for omakase after reading about it in Time Out Tokyo, and OMFG it was simply incredible! Chef Yuta and his staff were so friendly and the food was amazing. I would say this was the best sushi experience of my life. Chef Yuta and his staff also speak English, so they could tell us what we were eating (something that might be a problem in other places). And then they made a great suggestion for a bar to check out afterwards. A fantastic experience all around. Here's the list of what we ate in order (no joke...all of it): - Seared abelone sashimi - Grilled whole baby squid - Mackeral sashimi - Yellow jack sashimi - Giant clam sashimi - Japanese clam sashimi - Snapper sashimi - White fish soup with crab and bamboo root - Medium fatty tuna sashimi - Bonito sashimi - Grilled scallop, spiced and wrapped in nori - Shad in vinegar nigiri - Rock fish nigiri - Burdock root with toasted sesame - Shrimp nigiri - Uni nigiri - Sea eel nigiri - Seared bonito nigiri - Blue fin tuna nigiri - Horse mackerel nigiri - Salmon roe nigiri - Omelet - Fatty tuna roll - Orange juice (dessert, palate cleanser) I could not make a higher recommendation for an amazing sushi experience if you're visiting Tokyo!

Sushi Rinda is the absolute BEST!! Both of chefs there are named Utah are awesome and so much fun!! Best fish I've ever had anywhere!!! Would highly recommend to anyone coming to Japan. Even though Sushi Rinda is very traditional, I am a very picky eater and they were extremely accommodating!! Without a doubt, BEST meal I had in Japan!! Can't wait to come back!

We went here last night after reading reviews. It was a Friday night and we did not have reservations. This was our mistake as they are necessary. However, they made room for us, and we were off to an unforgettable experience. Chef Yuta and his protege, also named Yuta, took us through a two hour sushi experience that was simply sublime! Our courses were very similar to the list provided by a prior reviewer. Everything was superb! Yuta provided an introduction to each piece and instructed us on the proper way to eat it. Fortunately I did a bit of research on the proper way to eat sushi before going. If you're not an expert, I highly recommend prepping a bit before dining as things tended to play out that way. We simply placed ourselves in the Chef's hands and were amply rewarded. The rice was absolutely incredible, and every single item was perfectly prepared and tasted beyond belief. English was a huge bonus. Everyone was friendly and down to earth. Without exaggeration, this is one of our top five culinary experiences ever, bar none!!

This place was great! English-speaking staff helpful to appreciate the omakase experience, and the food was incredible.