Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Sho
(すし匠)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Katsumata Keita - An up-and-coming sushi chef aiming to be the best in the world
Space
A clean and sophisticated counter with 11 seats that serves as a stage for lively conversation
Food
The sushi philosophy of Sushi Sho, inherited and continuing to evolve
Review
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Review 523casesFollower 174PeoplePick-up reviews
何度伺っても安定の美味しさとホスピタリティ
杣木さんが新店に旅立たれ、若手田中さんに初めて担当いただいた。相変わらず良いネタを良い仕事で小気味良くいただけるスタイル。今後ますます良い握り手になられそう。 #すし匠 #予約困難 #四ツ谷レストラン #食べログシルバー わたろぐ https://wata-log.net 冬...Find out more
2023/12 Visitation
5times
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Review 2,050casesFollower 2,760Peopleつまみと握りがテンポよく
春のすし匠さん。 改装して立派になっていく、または最初から立派な設えのお寿司屋さんもあるなか、 こちらは建物も年季が入り、威勢の良い声が飛びかう気軽な雰囲気。 若いお弟子さん...Find out more
2024/04 Visitation
15times
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Review 1,099casesFollower 281People四谷で予約のとれない著名人御用達の江戸前鮨を提供するお寿司屋さん~
JR中央線 四ツ谷駅より徒歩4分程にある、寿司屋の【すし匠】 2018年から毎年食べログのThe Tabelog Award Silverを受賞しとう店舗で2024年4月現在で4...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Sushi Sho（Sushi Sho）
|
|---|---|
| Categories | Sushi |
| Phone number (for reservation and inquiry) |
03-3351-6387 |
| Reservation Availability |
Reservations available
毎月１日に翌月の予約受付開始 |
| Address |
東京都新宿区四谷1-11 陽臨堂ビル １Ｆ |
| Transportation |
4 minutes walk from Yotsuya Station on the JR Chuo Line, Tokyo Metro Marunouchi Line and Namboku Line 192 meters from Yotsuya. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥40,000～￥49,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、VISA、Diners） |
Seats/facilities
| Number of seats |
14 Seats （ 11 seats at the counter, 3 seats in a private room and tatami room） |
|---|---|
| Private dining rooms |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed There is a paid parking lot right next to restaurant (confirmed in September 2012) |
| Space/facilities |
Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| With children |
Kids are welcome |
| Remarks |
Credit cards cannot be used during lunch. |
閉じる
ChefKatsumata Keita - An up-and-coming sushi chef aiming to be the best in the world
Born in Shizuoka Prefecture in 1985. Dreaming of becoming a chef from an early age, he enrolled in Tsuji Culinary Institute. After graduating, he worked at Kyoto's Arashiyama Kitcho for two and a half years, and resolved to become the world's best sushi chef. He visited Sushi Takumi on a food tour and was so impressed that he decided to join the restaurant. He trained under Nakazawa Keiji for 12 years, and has been the second-generation owner since June 2016. While following Nakazawa's style, he makes sushi that shines with Katsumata's young sense and individuality.
SpaceA clean and sophisticated counter with 11 seats that serves as a stage for lively conversation
The interior is unified in calm tones, with a dignified white wood counter. Although the space is limited to 11 seats, it is full of energy, and the head chef Katsumata and all the staff work in perfect harmony, providing attentive service. The dishes are basically left to the discretion of the chef, but you can also order to your liking through conversation over the counter. It is a luxurious space where you can enjoy snacks and sushi while slowly sipping on your drinks.
Food The sushi philosophy of Sushi Sho, inherited and continuing to evolve
While inheriting the sushi philosophy of the previous owner, Mr. Nakazawa, Sushi Takumi is also starting to show the unique style of the second owner, Mr. Katsumata. The small, elaborate appetizers are presented with particular attention to the vessels and colors. The nigiri sushi is made using red or white vinegar depending on the topping, and is aged appropriately, while still adhering to the basics, incorporating new ingredients and techniques. The feast of appetizers and nigiri sushi, which never gets boring from start to finish, is at the forefront of the ever-evolving Edomae sushi.
Sushi Takumi's Edomae sushi continues to evolve. Enjoy the ultimate taste that shines with aged and refined techniques.
Sushi Takumi was founded in 1989 by Keiji Nakazawa, one of Japan's leading sushi chefs, and opened in its current location in Yotsuya in 1993. Currently, second-generation sushi chef Keita Katsumata i
...s in charge of the sushi making area. The restaurant's appeal lies in its courses, which feature a variety of carefully prepared appetizers and nigiri sushi, with different sushi rice used depending on the toppings, superb aging, and a wide variety of other dishes. The restaurant is particular about the dishes and presentation, and guests will not tire of their meal from start to finish, so you can enjoy it at your leisure with a drink at the lively counter.