Michelin Bib Gourmand 2025 – Tokyo Sushi Guide

The Michelin Guide has become the global standard for restaurant ratings and culinary excellence. In the Michelin system, establishments are evaluated with three stars for “exceptional cuisine worth a special journey,” two stars for “excellent cooking worth a detour,” and one star for “high-quality cooking.” Additionally, the Bib Gourmand category recognizes establishments offering exceptional value for money (under ¥5,000 in Tokyo).

Below is a curated guide to Tokyo’s finest sushi establishments recognized in the 2025 Michelin Guide: 1 three-star restaurant, 2 two-star restaurants, 15 one-star restaurants, and 6 Bib Gourmand locations. Each listing includes essential information, menu highlights, and reservation details.

Three-Star Restaurants (1)

Harutaka (Ginza, Chuo-ku)

Overview

The name “Hrutaka” (meaning “blue sky”) comes from the chef’s name. This sushi establishment was founded by Takahashi Haruka, who trained at the renowned Sukiyabashi Jiro before opening his own restaurant in Ginza. The standard course includes both appetizers and nigiri, though a nigiri-only option is available.

Aozora’s signature is its distinctively firm, vinegared rice seasoned with sea salt and rice vinegar, precisely temperature-controlled to perfectly complement each topping. Beyond exceptional nigiri, Aozora offers outstanding appetizers. Chef Takahashi sources only the finest ingredients, maximizing their natural flavors through meticulous preparation techniques that reflect his dedication to the craft.

Sample Omakase Course:

• Pickled rapeseed blossoms
• Fugu (pufferfish) dish
• Torigai (Japanese cockle)
• Abalone
• Flying fish

Nigiri Selection:

• Madai (red sea bream)
• Aori-ika (bigfin reef squid)
• Sayori (Japanese halfbeak)
• Marinated tuna
• Medium-fatty tuna
• Fatty tuna
• Kohada (gizzard shad)
• Uni (sea urchin)
• Anago (sea eel)

Open evenings only. Omakase course: ¥55,000. 5-minute walk from Shinbashi Station. This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Harutaka’ on Pocket Concierge to make your reservation.

Restaurant Details

Two-Star Restaurants （２）

Sukiyabashi Jiro Roppongi Hills (Roppongi, Minato-ku)

Overview

This restaurant is helmed by Takashi Ono, the second son of sushi master Jiro Ono, continuing the legacy of ultimate Edomae sushi. The wooden counter displays the finest seasonal ingredients. Sushi is served in a thoughtfully composed sequence, considering both flavor and temperature. While sashimi is available upon request, nigiri sushi remains the signature offering.

The nigiri-only omakase course (20 pieces) costs ¥33,000, while the full course with 4 sashimi selections plus 18 nigiri pieces is ¥38,500. The lunch nigiri course is ¥24,200.

Sample Lunch Course: Hirame (flounder), Sumi-ika (cuttlefish), Tairagai (pen shell), Akami (lean tuna), Chutoro (medium-fatty tuna), Kohada (gizzard shad), Akagai (ark shell), Ikura gunkan (salmon roe), Aji (horse mackerel), Shime-saba (cured mackerel), Kuruma-ebi (tiger prawn), Bafun-uni gunkan (sea urchin), Straw-seared bonito, Simmered anago (sea eel), Tamagoyaki (egg custard).

Reviews note that a majority of patrons are international visitors. This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Sukiyabashi Jiro Roppoingi Hills’ on Pocket Concierge to make your reservation.

Restaurant Details

Ginza Sushi Kanesaka (Ginza, Chuo-ku)

Overview

At the heart of Ginza’s prestigious sushi scene stands Ginza Sushi Kanesaka, beloved by sushi connoisseurs. Master chef Shinji Kanesaka aims to communicate Japanese culture through sushi. This is evident in his sukiya-style interior design and elegant tableware. For Kanesaka, perfect sushi requires the harmonious trinity of vinegared rice, fish, and wasabi.

Having learned the importance of teamwork during his high school baseball years, Kanesaka now leads a team of young chefs with impressive authority. While expanding internationally to share the allure of sushi worldwide, Kanesaka has maintained two Michelin stars for seven consecutive years. In 2025, he was honored with the Michelin Mentor Chef Award—a recognition given to chefs whose work and career serve as an exemplary model for others, acknowledging his dedication to training the next generation of sushi chefs.

Lunch omakase course: ¥30,250; Dinner omakase course: ¥60,500.

Sample Course:

• Mozuku seaweed
• Tuna
• Oysters from Tsutsu Oshima, Yamaguchi Prefecture
• Tai (sea bream) from Akashi
• Tako (octopus) with salt
• Katsuo (bonito) with onion sauce
• Snow crab with vinegar jelly

Nigiri Selection:

• Tuna (akami)
• Hirame (flounder)
• Grilled ayu (sweetfish)
• White squid
• Medium-fatty tuna
• Fatty tuna
• Striped jack
• White shrimp (or engawa for guests with shrimp allergies)
• Kisu (Japanese whiting)
• Aji (horse mackerel)
• Mirugai (geoduck)
• Hamaguri (clam)
• Negima soup
• Uni (sea urchin)
• Anago (sea eel)
• Tamago (egg) with minced shrimp (shrimp-free version available for those with allergies)
• Kanpyo maki (dried gourd roll)
• Sake ice cream

Photography policies vary; it’s best to confirm in advance. Multiple reviews mention a predominantly international clientele. The chef provides explanations in English for non-Japanese guests.

Reservations available through Omakase: https://omakase.in/ja/r/qu523011 Reservations also possible through hotel concierge services. 5-minute walk from Shimbashi Station (Ginza Exit) on the Toei Shinjuku Line.

Restaurant Details

One-Star Restaurants (15)

Nishiazabu Taku (Nishiazabu, Minato-ku)

Overview

Taku is a sushi restaurant in Nishiazabu, Minato-ku. Focusing on seasonal ingredients, they provide personalized menus for each guest.

The restaurant uses two different types of shari (vinegared rice) and carefully selected ingredients to pursue the ultimate flavors. A sommelier is on staff to recommend wines that pair well with the cuisine. The standard omakase consists of an impressive 30 items, with appetizers and nigiri alternating throughout the meal. Taku’s signature approach includes using both white and red vinegared rice, matched to different fish types. Private rooms available. English menu available. Omakase course: ¥33,000.

According to reviews, reservations are relatively easier to secure compared to other Michelin-starred sushi restaurants.

English reservations through Omakase: https://omakase.in/en/r/uc230358

Restaurant Details

Sushi Shin (Nishiazabu, Minato-ku)

Overview

This established sushi restaurant in Nishiazabu was among the first sushi establishments in Japan to receive a Michelin star and is known for its meticulous attention to detail. The chef’s movements are described poetically by Michelin: “Balancing fish on the fingertips of the left hand, holding vinegared rice in the right fist, applying wasabi with the index finger. Drawing with a single-edged knife, sometimes pushing, making small hidden cuts. The flowing movements are like a craftsman’s daily training. Within simplicity lie many truths and accumulated experience.”

15-minute walk from Hiroo Station on the Tokyo Metro Hibiya Line; 20-minute walk from Omotesando Station on the Tokyo Metro Ginza Line. Budget: ¥30,000-¥40,000.

Restaurant Details

Edomae Sushi Hanabusa (Akasaka, Minato-ku)

Overview

An elegant sushi restaurant in Roppongi with an all-hinoki (Japanese cypress) interior. The master chef, trained at a long-established restaurant, serves sushi alone. Evening menu is omakase only at $317.88. Having studied traditional Edomae sushi techniques dating back to the Edo period, the chef offers authentic sushi using time-honored methods. Both counter and private room seating available. 7-minute walk from Akasaka Station (exits 6 & 7) on the Tokyo Metro Chiyoda Line (approximately 500m). Reservations by phone only: 03-3478-1010. Reservation deadline for dinner is 3pm on the day of dining.

Restaurant Details

Sushi Ryujiro (Minamiaoyama, Minato-ku)

Overview

At Sushi Ryujiro, the omakase course traditionally begins with tuna—”Let me start with one piece,” as the chef says. Owner Ryujiro Nakamura trained under Master Nagano Mitsuyasu of “Umi” in Aoyama, who was renowned as a true sushi master. After his mentor’s sudden passing, Nakamura preserved the Umi legacy for four years before opening Sushi Ryujiro in 2019. He continues to honor his master’s teaching: “Making delicious sushi is fundamental; you must also capture the hearts of your customers.” Omakase course: lunch ¥18,150, dinner ¥32,450.

Reservation required through Omakase: https://omakase.in/en/r/uk638032 ⚠︎ Phone reservations are currently not accepted.

Restaurant Details

Sushi Matsuura (Shirokane, Minato-ku)

Overview

An Edomae sushi restaurant in Tokyo’s Shirokane district, established by a chef who trained at various renowned establishments. Enjoy their unique blend of red vinegar-seasoned rice and carefully selected sake in a serene atmosphere. Reservation required. 8-minute walk from Shirokane-Takanawa Station. Though relatively new (opened in 2019), the chef trained at “Sushi Ginza Onodera” and was involved in launching their Hawaii and Los Angeles branches. Staff members who speak English are available. Omakase course: ¥16,500. This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Sushi Matsuura’ on Pocket Concierge to make your reservation.

Restaurant Details

Jizoshi (Shirokanedai, Minato-ku)

Overview

Operating just three days a week with a six-seat counter and only one seating per day, Chef Takeda defies economic rationality by dedicating the remaining days to preparation and research—a testament to his unwavering dedication to perfecting his craft.

Reservations are limited to two groups per day. Children under junior high school age are not permitted. The omakase nigiri course features 14 pieces plus rolled sushi, priced from ¥27,500 (tax included). Unlike most sushi restaurants, there are no appetizers or sashimi—the meal begins and ends with nigiri. Beverages include sake, shochu, and beer, with a limit of three drinks per person. Reservation required. Consider asking your hotel concierge to make the reservation call for you. 5-minute walk from Meguro Station along Meguro-dori Street, or 5-minute walk from Shirokanedai Station along Meguro-dori Street.

This restaurant accepts reservations through Pocket Concierge, Tokyo’s premier multilingual booking service specializing in fine dining establishments. Search for ‘Jizoshi’ on Pocket Concierge to make your reservation.

Restaurant Details

Sushi Masashi (Kitaaoyama, Minato-ku)

Overview

A Michelin-starred restaurant founded by a chef who previously worked at prestigious establishments, now independently operating in Kitaaoyama. This one-star restaurant is notably family-friendly. 5-minute walk from Gaienmae Station.

In this refined space, guests can experience both tradition and innovation. Chef Masashi Yamaguchi trained at the sushi restaurant in The Ritz-Carlton Hotel Tokyo. While his appetizers showcase creativity—such as his signature tuna sukiyaki—his nigiri adheres to orthodox styles, creating a balanced progression. Tuna is the highlight, presented in a sequence of akami (lean), chutoro (medium-fatty), and otoro (fatty) cuts. The vinegared rice is specifically designed to complement tuna.

Reservations through Omakase or Pocket Concierge. Unlike most high-end sushi restaurants that prohibit small children, this establishment welcomes infants. Budget: ¥20,000-¥40,000.

Restaurant Details

Sushiya Shota (Azabu-juban, Minato-ku)

Overview

A restaurant symbolizing sushi’s global reach. Owner Moon Kyung-han is originally from Korea. Inspired by the popular manga “Shota no Sushi,” he developed an aspiration to become a sushi chef and came to Japan to learn from the masters. After nine years of training at the Kanesaka group, he achieved his dream of independence. Despite the restaurant’s small size with just 6 counter seats, it exudes a dignified atmosphere.

Reflecting Moon’s philosophy that sushi should be the focus, the course emphasizes nigiri. At ¥23,100 plus a ¥1,100 service charge, the quality is first-rate, conveying the chef’s meticulous work. In 2020, just one year after opening, the restaurant earned a Michelin star, which it has maintained since.

“For sushi restaurants, nigiri is the main event,” says Moon. Consequently, his course features just 2 appetizers compared to 14 pieces of nigiri. A highlight is the straw-seared bonito and other specially prepared toppings. Premium ingredients like uni and otoro are offered as options to keep the base price reasonable. 3-minute walk from Azabu-juban Station Exit 1 (Tokyo Metro Namboku Line). Small restaurant with 7 counter seats.

English reservations through Table Check: https://www.tablecheck.com/en/shops/sushiyashota/reserve

Restaurant Details

Jukusei Sushi Yorozu (Higashi, Shibuya-ku)

Overview

Upon taking a seat at the counter, guests are first served a clam soup to warm the stomach before the omakase journey begins. While enjoying several appetizers that vary daily, preparations for shari (rice) and neta (toppings) progress before your eyes. When handed shari wrapped in nori, it signals the transition to sushi time.

The first piece is always chutoro (medium-fatty tuna), followed by rich akami (lean tuna), sweet otoro (fatty tuna), and then aged white-fleshed fish, blue fish, shellfish, and finally concluding with tamago (egg). Sourcing extends beyond Toyosu Market to include fishmongers and fishermen from Hokkaido, Miyagi, Kanagawa, Fukuoka, Nagasaki, and throughout Japan. Each ingredient undergoes aging before being served.

The chef pairs aged red-vinegar rice with aged fish. Each ingredient is aged through its own enzymes, undergoing processes of drying and salt-curing to develop concentrated flavors. These techniques, researched through scientific papers, truly embody the character “sushi” (寿司), which contains the meaning of “aging” or “maturing.”

Reservation required. Omakase course: ¥38,500. 20-minute walk from JR Ebisu Station or Tokyo Metro Hiroo Station. 6 seats. Reservations through Table Check, Omakase, or Pocket Concierge

Restaurant Details

Sushidokoro Kiraku (Kyodo, Setagaya-ku)

Overview

A one-star Edomae sushi restaurant beloved in the local Kyodo area since 1937. The third-generation owner transformed what was primarily a delivery-focused sushi shop, adapting to changing times by offering an omakase menu featuring both appetizers and nigiri. Nevertheless, traditional Edomae techniques—aging, marinating, and curing fish—remain unchanged. The chef’s friendly demeanor creates a welcoming atmosphere, while his wife manages the grilled dishes. The meticulous craftsmanship, reasonable pricing, and local popularity are all readily apparent. Reservations through Table Check or Pocket Concierge. Evening service only. Omakase course: ¥13,200. 8 counter seats. 1-minute walk from Kyodo Station on the Odakyu Line (Nodai Street).

English reservations through Table Check: https://www.tablecheck.com/en/shops/sushidokoro-kiraku/reserve

Restaurant Details

Sushi Oku (Asakusa, Taito-ku)

Overview

Nestled in a corner of Okusasakusa, an area rich with Edo-period charm, stands Sushi Oku—now one of Tokyo’s most sought-after sushi restaurants.

Master Chef Oku sources the finest seasonal ingredients from across Japan, showcasing them through exceptional nigiri techniques. The interior features a 9-seat white wood counter with a serene atmosphere. A large Shinto altar adds to Asakusa’s traditional ambiance.

Budget for omakase course: ¥20,000-¥29,999. Reservations through Omakase: https://omakase.in/en/r/ys131487?utm_source=michelinofficial&utm_medium=referral&utm_content=booking_btn Multiple reviews note that reservations are difficult to secure.

Access: 4-minute walk from Asakusa Station on the Tsukuba Express (250m) 11-minute walk from Asakusa Station on the Tokyo Metro Ginza Line (870m)

Restaurant Details

Sushi Kojima (Ginza, Chuo-ku)

Overview

The omakase begins with appetizers like steamed abalone, tender octopus, and salt-grilled nodoguro (blackthroat seaperch), creating a progression that complements the sake selection. For the sushi rice, the chef selects large-grain aged rice for its distinctive character, balancing it with both red and rice vinegars to harmonize with diverse toppings. Particular attention is paid to marinated tuna, simmered anago (sea eel), and kanpyo (dried gourd)—hallmarks of a dedicated sushi artisan’s approach. Reservations through Omakase.Budget: ¥40,000-¥50,000. Evening service only. 5-minute walk from Ginza Station Exit B10, 9-minute walk from Yurakucho Station, or 5-minute walk from Shimbashi Station.

Restaurant Details

Sushi Hashimoto (Shintomi, Chuo-ku)

Overview

Sawara (Spanish mackerel) smoked with straw is served with both wasabi and mustard for added depth. Tuna is cut in broad slices and wrapped around warm vinegared rice with generous wasabi, allowing the sweet oils to melt. The substantial nigiri portions can be adjusted according to preference when requested.

Reservation required through OMAKASE: https://omakase.in/en/r/gw622283 Course fee: ¥36,300. 8 counter seats. A typical course includes 7 appetizers, 12 nigiri pieces, and a clam soup. 3-minute walk from Shintomicho Station Exit 3, 4-minute walk from Hatchobori Station Exit A2, or 5-minute walk from Takaracho Station Exit A1.

Restaurant Details

Sushi Keita (Tsukiji, Chuo-ku)

Overview

While many sushi restaurants now conspicuously display their tuna supplier credentials, Keita Aoyama takes the opposite approach—a refreshing perspective that many will appreciate. A sushi restaurant’s atmosphere greatly depends on the chef’s personality, and Aoyama’s good nature complements his generous nigiri style. He cuts thick, broad slices of fish that envelop the rice, creating a strong impression. 5-minute walk from Tsukiji Station, also close to Tsukiji Market. This L-shaped counter sushi restaurant earned a Michelin star just one year after opening in autumn 2017. 8 counter seats with a focus on sake selection. Reservations through Omakase https://omakase.in/en/r/ip613855

English reservations through: Pocket Concierge.

Lunch omakase: ¥14,000, Evening omakase: ¥26,000.

Restaurant Details

Sushi Ichijo (Higashi-nihonbashi, Chuo-ku)

Overview

Maintaining Edomae traditions and techniques while accommodating both omakase and à la carte orders—a customer-oriented approach that embodies the quintessential sushi experience. The chef personally visits the market each day to select the finest seasonal seafood from Japanese waters. The beverage selection includes sake, shochu, and wine varieties chosen to complement rather than overwhelm the sushi flavors. 6-minute walk from Ningyocho Station on the Tokyo Metro Hibiya Line. Reservations through Table Check, Omakase, or Pocket Concierge. Course prices are identical for both lunch and dinner at ¥36,300.

English reservations through: Table Check: https://www.tablecheck.com/en/shops/sushi-ichijyo/reserve

Restaurant Details

Hiroo Ishizaka (Hiroo, Shibuya-ku)

Overview

Earned a Michelin star within just one year of opening. The diverse omakase begins with appetizers. After sashimi and sake-complementing dishes, vegetable courses provide variety, signaling the transition to nigiri. The chef demonstrates both traditional techniques and personal innovation in his sushi. The first piece is always tuna—considered the face of a sushi restaurant. Other distinctive offerings include botan ebi (sweet shrimp) and shiitake mushrooms from Minamiuonuma. The meal concludes with warm dashimaki tamago (Japanese omelette), providing a gentle finish with its subtle flavor. Omakase course: ¥29,700. About 5-minute walk from Hiroo Station on the Hibiya Line. Reservation required through Res Reserve, though English reservations are not available: https://res-reserve.com/ja/restaurants/hirooishizaka

Restaurant Details

Bib Gourmand Restaurants (6)

Sushi Mikata (Mita, Minato-ku) NEW

Overview

Inspired by childhood visits to standing sushi bars with his father, the chef wanted to create an accessible sushi establishment, hence the standing-only format. Customers can order individual pieces according to preference. The sushi features generously cut fish and substantial rice portions, designed to be enjoyed in hearty bites. Run by a husband-and-wife team, with the wife’s dashimaki tamago (Japanese omelette) being particularly popular. Their friendly banter creates a welcoming atmosphere. New to the 2025 Bib Gourmand selection.

Reservations through Omakase. 12-piece nigiri omakase course: $104.33 for both lunch and dinner.

Restaurant Details

Tachigui Sushi Tonari (Azabu-juban, Minato-ku)

Overview

Located next door to the main restaurant, this standing sushi bar combines high rotation, accessibility, and training opportunities for young chefs. The casual format welcomes those wanting just a single piece. The sushi theme is “acidity and fat”—finding harmony between vinegar-seasoned rice and the natural oils in fish. Ordering, reservations, and payment are all digital. This modern iteration updates the traditional Edo-period standing sushi experience for contemporary times.

Reservations available through the official English website: https://yoyaku.toreta.in/tonari287/#/

Restaurant Details

Tachigui Sushi Sushikawa (Sasazuka, Shibuya-ku) NEW

Overview

Operating under the concept of “small-scale, convenient, quick, and high-quality,” this standing sushi bar offers meticulously prepared Edomae-style fish selected from across Japan. The daily-updated menu clearly indicates the origin and price of each item. Orders are placed entirely online—scan a QR code to view the menu and order either individual pieces or a course. The restaurant delivers premium quality at reasonable prices without formality. Another highlight is the selection of over 20 varieties of sake, with staff readily suggesting perfect pairings. Nigiri only; sashimi is not available. New to the 2025 Bib Gourmand selection.

Courses priced at $119.04 for both lunch and dinner.

English reservations through Hitosara: https://savorjapan.com/0031550137/

Restaurant Details

Sushidokoro Shigeru (Funato, Shinjuku-ku)

Overview

Established in the heart of Shinjuku with a commitment to accessible, “everyman’s sushi.” The chef’s omakase is the main attraction for many customers. The meal begins with steamed, grilled, and simmered seasonal dishes that showcase the chef’s broader culinary expertise before transitioning to nigiri. Traditional Edomae techniques are evident in the skilled knife work applied to each topping. The signature toro-taku—minced fatty tuna with pickled daikon—is a regular favorite. The establishment maintains high quality while keeping prices reasonable—a customer-first approach that earns appreciation.

Dinner omakase course, featuring both sashimi and nigiri, offers excellent value at ¥6,500.

Reservations by phone: 03-3226-1588

Restaurant Details

Sushi Yoshino (Chuo, Nakano-ku)

Overview

The founder trained at a renowned sushi restaurant in Kyobashi before establishing his own business. Now, the second generation and his son maintain the legacy. Traditional techniques are applied to the ingredients, paired with red-vinegar rice, demonstrating the authentic spirit of sushi craftsmanship. The basement location features effective lighting that highlights the impressive long keyaki (zelkova) wood counter, allowing guests to appreciate both sushi and architectural craftsmanship.

All-omakase course (reservation required for table seating) ¥5,000, ¥7,500, ¥10,000, or above ¥10,000 Each course includes sashimi, appetizers, and nigiri served individually according to the customer’s budget. Featuring seasonal fish and daily recommended ingredients. While the quantity remains consistent regardless of price, the proportion of premium ingredients increases with higher budgets (e.g., progression from lean tuna to medium-fatty to fatty tuna). Lunch starts from ¥1,000.

Reservations by phone: 03-3371-8426

Restaurant Details

Matsuno Sushi (Minami-nagasaki, Toshima-ku)

Overview

With fish displayed in glass cases, this restaurant evokes a nostalgic Showa-era atmosphere. The chef aims to preserve the traditional neighborhood sushi experience. Despite working alone, he handles both omakase and à la carte orders with equal care. Tuna is marinated in soy sauce, anago (sea eel) is topped with rich sauce, and the tamago (egg) is served kurakake-style. Omakase course with appetizers: ¥7,700; nigiri-only course: ¥5,500. À la carte options available. Quality service and excellent sake. Evening service operates in two shifts, requiring reservations.

Reservations by phone only: 03-3951-3588

Restaurant Details

Sushi Korin (Kamiyama-cho, Shibuya-ku)

Overview

Promoting itself as an approachable sushi restaurant, orders can be placed for single pieces. Appetizers are also prepared to complement the sake experience. The blackboard filled with sushi toppings and appetizers reflects the comprehensive hospitality. The joy of selecting preferred items and the close proximity to the chef embody the charm of neighborhood sushi establishments. Despite its accessibility, the fish preparation remains meticulous. The restaurant opens from 3pm, allowing guests to enjoy sake while still daylight.

Korin Course: ¥8,800, featuring 7-9 items alternating between nigiri and appetizers. Duration: 90 minutes.

English reservations through Table Check: https://www.tablecheck.com/en/sushi-kourin

Restaurant Details

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