Sushi Sho Yotsuya

Local, Craft, Authentic Japanese food. I came across this restaurant after Tokyo marathon day 2025 from the reviews in Yotsuya area. They haven’t give us the menu and only serve Chirashi Don for lunch set. It’s awesome. They use quality and fresh ingredient. Strongly recommended!!

On the first of each month reservations of the following month is released. My friend helped call early November but lunch dine-in was already fully booked for a Wed late November. Nevertheless, we secured a chirashi takeout which of course was very delicious.

Could get a reservation for dinner so we decide to drop by for lunch. Sushi sho is an Tokyo institution. Specialized in the craft of perfectly aging their fish. Great value for their Barr’s Chirashi Bowl for lunch, do drop by here early as the bowl as limited for the day. Huge chunks of perfectly marinated fish, probably 10 different varieties in my bowl. Topped over a fragrant umami rich rice. Can’t t ally beat this at ¥2000. Lunch is only available on Mondays, Wednesday and Friday. And very limited bowls so be sure to head down early. They only serve Barra chirashi for lunch so there’s no need to even order. Just show up and enjoy perfection in a bowl.

Went there for the 2k lunch. Good but nothing outstanding from service to food. Taste is mild from raw fish, rice to soup. Like Kansai style. Tea is piping hot and taste is very mild too which is no good. They make reservation in 30 minutes slot. Good enough in a fast food mood lunch. Considering to book for dinner to see if experience is better.

I was fortunate to try the omakase, and it was one of the best meals I've ever had! :O Nakazawa Sensei was there. Their Chirashi is also quite good. It's only available MWF.

The honten for this famous style that has been replicated at so many shops run by apprentices. Still incredibly consistent and decent value.

I had the good fortune of lucking into a dinner slot without an advanced reservation. The Omakase course was fantastic, consisting of 20-30 individual, unique bites, each a work of art. I highly recommend Sushi-sho, although you will need advanced reservations and should plan to be there for around 2 hours.

You know, all my life I was waiting to actually try sushi from a real chef from Tokyo. I couldn't have imagined the difference between sushis in Tokyo and in North America or even Europe. We picked sushi-sho because it was one of the top rated by tokyo people and also because the concierge of our hotel recommended it. It was simply amazing. A very small shop, lost in a building. The chef and his chef greeted us when we arrived. and, we assumed, since we were white, we sat with the sous chef that had a very good english (not so sure about the main chef). What a delight! We had around 30 different kind of sushis, sashimis, seafood or specialties and it was simply incredible. The chef looked at us every time we had a bit, to make sure we were happy. The sake was amazing and surprisingly, very cheap. I would definitely go again. Thanks to the amazing staff!

The bara-charashi was awarded 'best meal we had in Tokyo' by my husband on our recent trip to Japan! (It would be unfair for all the other fabulous meals I had in Japan so unfortunately I wouldn't feel comfortable rating it my favourite!) He's a big fan of charashi bowls and this was by the best and most beautifully curated rice bowl we've both ever had. I believe you're only able to order the bara-charashi during their lunch time set on Mondays, Wednesdays, or Fridays for a steal of a deal of 2000 yen. It's the only thing they serve during lunch but no one is complaining here. Reservations can be made up to two weeks in advance by a Japanese speaker. We had our Airbnb host call for us. The restaurant itself is unassuming from the outside and not too far from from Yotsuya station in the Shinjuku ward. To get to the restaurant from Yotsuya station - head out Exit 1, head west and cross Sotobori Dori and turn left after you've crossed. You'll see a tiny side street soon after. Turn right into the side street passing a small liquor store and it'll be at the end of that block on your right side. Kitty corner to a baseball diamond. Along with the charashi bowl, you are also served tsukemono (pickled stuff), clam miso soup, and green tea. I wasn't a fan of the miso because it tasted too much like the ocean for me. The tsukemono was good, I liked the cucumbers. The green tea very good and tasted of high quality. The bara charashi was amazing. All the pieces of seafood, vegetables, and fluffy tamago (omelette) were so intricately placed like precious gems. There is little soy sauce that is glazed on some pieces, but the sweetness of the ingredients carry the dish through. I loved the different textured of each piece and loved how 'clean' you felt once you finished eating. Definitely recommended.

Though head Mr. Keiji Nakazawa has left his original branch of Sushi Sho to make sushi on the shores of Hawaii, his modest restaurant still remains- tucked into a little alley behind Yotsuya Station. For the time being, the sushi counter is manned by none other than Mr. Shingo Takahashi, owner of Sushi Takumi Shingo in Aoyama and former disciple of Mr. Nakazawa. He will resume his post at Takumi Shingo sometime in June or July of 2016, but nothing solid coming from him just yet. The atmosphere when you enter Sushi Sho is warm and welcoming. The staff immediately greet you, check any coats or luggage you man have and promptly seat you for the meal ahead. While you can definitely come for the very reasonably priced Bara-chirashi lunch, I would definitely recommend coming back for dinner if you have the chance. What makes Sushi Sho so interesting for me is the process of aging different cuts of fish in order to bring out the richer, sweeter flavors in addition to a softer more delicate texture. This contradicts most, if not all overseas notions that sushi use only the freshest of seafood. However, this is one of the trademarks that developed with the evolution of Edo-mae Sushi styles, which offers many exciting opportunities for sushi chefs to show their flair and knowledge of the ingredients. In addition to their sushi, a large array of little dishes are also prepared as a little break throughout the course of the meal. For me, this is definitely a welcome change of pace while enjoying a vast array of sushi. What may also surprise some visitors that are not used to the different variety of Shari (Sushi Rice) preparations in Japan is that Sushi Sho has 3 different Shari preparations to be paired with the profile of each particular neta (sushi topping.) Red vinegar, being the most robust in flavor is often paired stronger fish or aged fish which can stand up to its bite. The combination of red and white vinegar is good for a range of fish and the white vinegar shari works best with white fish and other delicate seafood. Keeping this in mind, the entire staff really do a wonderful job to ensure that you don't get cold rice during the meal, shuttling tiny bamboo bowls of warm rice constantly from the bustling kitchen for Shingo San. I had an absolutely wonderful meal and it was really so much fun and delicious to eat. I had an amazing time chatting not only with some of the customers around me but also with the staff, and Shingo san who always made sure I had a topped off glass of sake to go with my food. His calm demeanor and willingness to chat and explain the process behind each cut of fish and each little bite really puts the customer in a state of ease. Many glasses of Nihonshu (all which were Shingo San's recommendations) and a belly full of sushi later, I was already thinking about my next visit.

This is one of the ultimate restaurants for sushi but there will be no regret. Price not low but not high. The only problem, you will not get a reservation. You have to plan the visit six months ahead.

A very lowkey and unassuming sushi spot next to the legendary sushi Dai and Daiwa. Having now been to all 3, this place holds its own if youre not trying to wait 3 hours or more. The chefs are very friendly and let you stay for a while after you finish to chat! Their omakase is also similarly priced at 3000 yen for basic and 4200 yen for premium. The sea eel and fatty Tuna are the highlights here alongside the uni

This is a review for the lunchtime barachirashi only. I have not had the pleasure of dining at Sushi Sho for dinner, before. With the help of a Japanese speaker, we had a lunch reservation for one of the 3 weekdays on which they open for lunch. Lunch is Monday, Wednesday, or Friday. The barachirashi, from what I could gather, is the only meal served then. They only make about 40 bowls per day, when I asked. It was very good, with some raw and cooked pieces, along with shredded egg, atop a bowl of rice. Served along with sides of pickles and miso soup, plus green tea. We enjoyed our lunch, while having the chance to observe the preparation of the fish for that evening's meal.

This was my favorite lunch meal in Japan. The chirashi was so perfectly pieced together, and every bite was so flavorful. We didn't make a reservation and just got there when they opened for lunch. The hostess said it would be an hour, but since we were the first non-reso people there we got seated fast. And at 1000 yen it was a bargain. I miss Japan every day, and places like this are why!