Sushi Ya

This is my 4th visit to Sushi-ya, a tradition I am not willing to let go anytime soon! Each time I have dined here, I’ve had a wonderful experience from start to finish. The quality of ingredients is outstanding, as is the skills of the chef, and of the service in general. Besides the incredible food, what makes Sushi-ya special is the environment, the chef is very friendly and speaks English, explaining each dish to you with care, and every time I’ve been, you end up making friends with the other 3-4 people sitting at the 6-seater counter! I recommend this place to anyone wishing to experience true omakase sushi in Tokyo. I will most definitely come back for the 5th time, hopefully very soon!

First time eating omakase and this definitely set the benchmark pretty high. Had to make reservation in advance and the restaurant only sits 7 at once. Head chef Abe-san was friendly and even had conversations with us. The fish were all fresh and delicious, one of the best I’ve ever had. The workers were friendly as well and all of them could converse in English. Overall a superb experience, would recommend to anyone looking for premium tasting sushi. 10/10

A truly exceptional meal and dining experience with amazing service in an intimate setting (only 8 seats!) - we came for lunch and it was possibly one of, if not the, best meals we’ve had on our holiday. Each piece was packed with flavour, rich and delicious - we particularly loved the sweet shrimp, the ikura, the eel and the pacific saury sushi. The chef’s ice cream at the end was the perfect finisher. Absolute perfection, can’t recommend enough and hope to be back!

Hidden gem. I’m a long-term foreign resident in Tokyo and went there for the first time with a visiting friend from abroad, for lunch. It was honestly impeccable: great service, friendly chef who speaks English and an affordable and straightforward sushi lunch course. Would definitely go again, great atmosphere and high quality food if you don’t want to spend crazy money or have to struggle with reservations at Michelin places.

Oishii (おいしい)!! We had been looking forward to this meal from the moment we started planning our trip to Tokyo — and it absolutely exceeded every expectation we had. From the first bite to the last, every piece of sushi was a work of art, perfectly balanced and incredibly fresh. Meeting Chef Yuichi was truly one of the highlights of our entire trip. He’s not only a master of his craft but also such a warm, smiley and engaging person. We loved chatting with him about golf and skiing in Japan — it made the whole experience feel even more personal and memorable. Thank you, Chef, for sharing your passion and love for sushi with us. This was an unforgettable dining experience, and we can’t wait to come back the next time we’re in Tokyo!

High-end Japanese sushi using high-quality ingredients. I love the monkfish liver here; it's so fresh and flavorful with delicious ponzu sauce.

We ended our last night in Japan with dinner omakase at sushi ya. Overall it was a great experience. The food was great and the chef was also very friend and speaks English well. One of the dinners was not feeling well and declined part of their dinner due to feeling under and the chef made tiny nigiri so she could at least try some of the food. Small room and very intimate. We loved all the dishes, but the stand out was definitely the toro. We did some other omakase in Japan, but sushi ya did a great job at elevating all the flavors and we would love to go back.

We had the best time at Sushi Ya! The chef has been in the industry for 25 years and definitely knows what he is doing. All of the fish was incredibly fresh and melt-in-your-mouth delicious. While the food was amazing, I want to speak specifically on the service. It was a small restaurant and they didn’t miss a single detail. They were so kind to us and understanding when we asked for “No uni.” We shared about how we have tried to make sushi at home and the chef gave me one of his chef’s hats as a souvenir and some of his favorite seaweed paper to take home. I can’t recommend Sushi Ya enough! Our best meal in Tokyo by far.

Amazing sushi! My friend and I were lucky! Usually reservations are booked 3 months in advance.... But we called at 2:00 pm and snagged two seats at 5:30 because somebody else had suddenly canceled. We sat down at the sushi bar for a remarkable experience. The young sushi chef prepared an amazing omekase with a variety of fresh fish, along with a few vegetables, miso soup, eggs . The wasabi was grated in front of us. We had three types of tuna. The price was about $20 per person. This was a wonderful experience!

Long story short, I had an amazing dining experience here. This was definitely a treat yourself moment for me (since I had just finished the Tokyo Marathon). Was it worth every penny? Oh, heck yeah!!! The chef was amazing and the company was delightful. Plus, the dishes were innovative - definitely not something we'd see everyday (ex: firefly squid???). If you're looking for a worthy sushi resto in Ginza, this is the place to be!

Sushiya was the omikase sushi experience I prepped my stomach and wallet for way before setting foot in Japan. My roommate and I were able to secure this reservation through Visa Signature Concierge a few weeks before travelling to Tokyo. Plan to be there for two hours to enjoy your meal. There are only 8 seats in the restaurant and there is a strict cancellation policy. If you cannot make it, you must cancel at least three days prior to your reservation or you will be charged 16,200 yen per person. The meal will cost you about $250 USD per person depending if you get drinks, etc. In my opinion it was definitely worth the quality of sushi and the experience of an authentic omikase restaurant. I don't know if I would come to Sushiya every Japan trip, but if you are here and want to treat yourself and indulge, do it for sure. It is something I would recommend to everyone to try once. Every course was amazing and I uploaded photos of everything because I knew I would forget by time I would be able to yelp about it. Some highlights: - watching fresh wasabi get ground, the taste is so much better (and I don't even like wasabi) - the different tuna courses... I think there were three different ones, of course the fattiest just melted in your mouth. DROOL! - 3 uni courses, so much uni, it makes you full - the handroll at the end :D You can definitely let the chef know if there are things you don't want to eat such as uni or eel, but I went along for the ride and kept an open mind. I'm not the most adventurous eater but I ate everything and I enjoyed it! Japan is such an amazing place and Sushiya encapsulates the superb quality and wide variety of sushi available. Food coma after! Come here and you will be full off of sushi... and not that all you can eat sushi, real legit sushi. 5 stars all the way. I felt honored to have had the chance to watch such an amazing sushi chef right in front of me. Arigato!

Amazing Omakase for lunch. More than enough food to fill you up with with the fuller menu (not just the nigiri). He did a few classics like tuna nigiri but he also had a lot of new things. Most surprising was a piece of tuna he joked was beef because of the marbling and when cooked it did look like it. The taste was amazing and surprising cause I thought it was beef until seconds afterwards. He served freshly grated wasabi but more interesting was the wasabi plant he served. He is quite generous with the uni! The chef speaks English well and is quite friendly.

We dined here at lunch by making a reservation through american express. It's located in an alley way with no english so look for the characters that say "Su Shi Ya" (maps to the 3 japanese characters of the name). For lunch they offer a 15 piece sushi course for 10000yen+tax or sushi + sashimi for 15000yen+tax. I was unfortunately sick by the point we got to tokyo so I couldn't taste much but the textures were very unique (WORST TIME TO BE SICK), but my boyfriend loved this meal. Best sushi he's ever had and now we're never eating sushi again in the states. The chef is young but he told us he's been making sushi for 15 years. When we dined there everyone else was japanese and local. I'll have to come back to Tokyo for sushi again and not be sick next time.

Sushiya is a 7-seat sushi restaurant in a narrow alleyway in Ginza, nearly impossible to find. Sushi will be prepared right in front of you by sushi master Takao Ishiama with great care and competence. The ingredients are very fresh and of high quality (that justifies the prices). The restaurant is very small but very pleasantly decorated. All in all a visit to Sushiya is a great experience.

Sushi-Ya was enjoyable. The omakase had a great balance of nigiri pieces and cooked fishes, which I appreciated. Compared to many stuffy and strict fancy omakase establishments in Japan, I actually felt that this place was very casual and lively, probably because the chef is relatively younger.

Wow!!!! I was completely blown away!!! Thank you Chef Takao Ishiyama!! Initially, I intended to book Sushi Yoshitake, but they were fully booked( sigh..as always), so I decided to dine at Sushiya instead. There were only 8 seats in the restaurant ( all were at the counter), so reservation is still a must( probably weeks in advanced, to be safe). However, they do not take reservations from non-Japanese-speaking customers and requires tourists to book through their hotel concierge( uhhh they always make it so difficult for foreigners), make sure you stay at a nice hotel that would be willing to make reservation requests on your behalf. And oh please don't be late for your reservation, because you don't to be as embarrassed as I was. The chef serves the same course for every patron at the same time. Since we were late for 10min ( the entrance was hidden in an alley), the other customers were already on their second course when we settled down and the chef had to do extra work in order to accommodate us. Luckily, we did catch up with the others at the 4th or 5th course. While dinner was beyond amazing, my friend recommended that I go there for lunch next time as the fish quality is similar yet the price is slashed by half.

So, this place is located in an alley, and is rather hard to find unless you look through yelp for the outside photos. We had a lot of trouble locating this place. But first in order to eat here, you should have a friend, preferably local and Japanese speaking make a reservation for you, or you can use a booking service.... which is very expensive, 65 per person to book. The sushi here was quite good, now having eaten at a few places in Los Angeles, I'm quite happy to say, we are quite spoiled. There are some sushi places that I do feel match this level. We ordered the 15 piece lunch, for 10000 yen. ~ roughly $100 plus tax which would've been a steal if it weren't for that booking fee. This chef is very young to have opened a place of his own at his age, but talent is talent! The food was amazing. You will try some very unique items that will just blow you away.

This restaurant is located in a small alley way with a very discrete sign at the entrance. I went with my husband during our third trip to Japan. I found this restaurant on the Japanese restaurant website called Tabelog. The restaurant opened promptly on the dot for our reservation. We were greeted by a lovely young waitress dressed in traditional kimono. The restaurant offered a very intimate setting with merely eight seats. Four seats on the side facing the chef, and other four on the aisle. The sushi chef was very easy on the eye. He was in his early 30's. His masterfully elegant hand work reminded me of a Shaolin Kungfu master. The sushi chef was able to elevate traditional sushi with more pronounced contrasting flavors with various techniques. We started with spring onion wrapped with snapper in ponzu sauce. I was delighted by the very first bite. Right away, we both knew this was going to be a memorable meal. It was followed by the chef's favorite fish roe. I have had fish roes in the past, but nothing came close to what he served. It was creamy and soft. Not fishy at all! We had about 20 pieces of sushi in total. The progression of the course was meticulously planned. The chef understood each fish and how to accentuate and draw out each one to the next level. My husband and I both had a $200 tasting course for lunch. My husband and I have dined at sushi Yasuda both in New York and Tokyo. We have also ate at other fancy sushi restaurants in Ginza before. This is by far our favorite. We had cooked botan ebi, uni, cockle, ocean trout, four types of tuna, sea eel, monk fish liver (the best), steamed egg custard, Amber jack, horse mackerel, two types of fish roe, tai, about 20 some pieces! The crab shell was stuffed with juicy meat to the fullest. The clam was also sweet and fresh. If you are in Tokyo, this is a must try. It will certainly elevate your sushi dining expectations! I would give it 10 out of 5 on yelp if I could.

2 words... in love!!! i went to 2 sushi places on my trip in tokyo... Yasuda and Sushiya. personally, i would def pick sushiya again over the 2. to be fair though, i did go during lunch b/c i heard the lunch price is much more economical. my meal (14 pieces of sushi with miso soup at the end) came out to roughly 4500 yen before tax. every piece was made with care. from simple to more crafty and gradually more flavor with each piece. i saw many reviews in japanese that criticize the chef for being young.... i'm no expert, but for me, i thought he was pretty spot on! there's a lot of potential and the chef will only get better and better! compare to Yasuda, Chef at sushiya was much more meticulous and each piece of sushi was made with warm rice. his attention to detail really amazed me (but again i have limited experience)! he may not speak a lot of english but he tried his best to explain what type of fish or critter he was serving us lol everything was truly delicious! my only regret was not trying his "toro negi" roll (fatty tuna with scallion). i look forward to returning for another lunch meal there. i give it only 4 stars b/c i know that it might not be the best out there but heck yea! i'm a fan for life!!

I've eaten at all the great sushi restaurants in Los Angeles and they are pretty great but the appetizer portion of the Omakase @ Sushiya was still impressive beyond expectation. I would go back in a heartbeat. The standouts were mackerel in vinegar and wrapped in kelp, the most tender Ankimo, 2 kinds of Hokkaido uni, cooked crab meat stuffed in its shell, mini Ika in season and grilled squid stuffed with its own body parts. Amazing experience.

I got the name of the restaurant from the Norma chef, Rene Redzepi's article in the magazine. After dined at Jiro Ginja, I didn't expect much especially I couldn't find the restaurant which is in the small alley. But my assumption was completely wrong. It was fantastic! I have been to most of the greatest sushi restaurants in the world, and this place is in my top three. It is innovative, delicate and excellent quality of fish. It's small place with 7 seats, chef looks intense but thoughtful. Watching his movement making sushi was like watching art work. So two thumbs up from me. Make sure to make a reservation in advance.

Best up and coming omakase in Tokyo. Super friendly chef and counter environment. Didn't shove piece after piece in your face and kick you out in 30 mins (ahem, Jir...o). Some newer twists on traditional omakase but everything was high quality and incredible. We came to Tokyo for the best omakase and def were more than satisfied! Worth every penny. A little hard to find (2nd floor) in an alley...but use google maps and you'll be fine. If you don't want stuffy and snobby and still want the best, go here.