The Art of Precision
Every slice, every grain of rice, every subtle seasoning is the result of decades of dedication to the craft of Edomae-style sushi.
Sourcing Excellence
We maintain direct relationships with suppliers at Toyosu Market, ensuring that only the most exceptional catch of the day reaches our kitchen. Our commitment to quality is uncompromising.
Our fish is flown in four times a week, arriving at the peak of its flavor profile. We treat each ingredient with the respect it deserves, using traditional preservation and aging techniques to enhance its natural characteristics.
The Shari Balance
The heart of exceptional sushi lies in the rice. We use only premium Koshihikari rice, seasoned with a proprietary blend of aged red vinegar and sea salt, served at precise body temperature.
The texture of our Shari is airy yet structured, designed to dissolve harmoniously with the fish. This balance is the signature of our Omotenashi—wholehearted hospitality.
Freshness
Sourcing only the finest seasonal ingredients daily, ensuring every bite captures the pure essence of the sea.
Craftsmanship
Decades of disciplined practice in the art of Edomae sushi, where precision and tradition meet modern innovation.
Hospitality
Embracing the spirit of Omotenashi—wholehearted service that anticipates your needs before they are spoken.
The Visionaries
Hiroshi Tanaka
Executive Chef & Founder
With over 35 years of experience, Chef Hiroshi spent two decades refining his technique in Ginza's most prestigious kitchens before bringing his vision of Edomae-style sushi to SUSHIBAR.
Kenji Yamamoto
Senior Sous Chef
A master of fish preparation and aging, Kenji ensures the highest quality ingredients. His meticulous attention to detail at the market defines our seasonal excellence every single day.
Yuki Sato
Shari & Pastry Specialist
Yuki's expertise lies in the perfect balance of our sushi rice and the delicate Japanese desserts that conclude our omakase journey, blending tradition with modern sensibilities.