Tokyo
Edomae sushi counter in Nishiazabu, Tokyo, with 20 seats across a main counter, private room and separate counter; dinner nightly except Sunday, lunch only on
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Region
Restaurants in Tokyo
15 restaurants match
Tokyo
Edomae sushi counter near Shibuya station with 15 seats total, run by chef Tahara, serving lunch and dinner omakase; book via TableCheck.
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Nine-seat Edomae sushi counter on the 45th floor of Bellustar Tokyo in Kabukicho, with sake pairing and weekend lunch service.
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12-seat counter-only Edomae sushi restaurant in Nishishinjuku, Tokyo, run by a chef trained in Japanese cuisine before turning to sushi; cash only
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A 6-seat Edomae sushi counter in Nishi-Shinjuku, Tokyo, led by chef Hideki Yamaguchi, with reservations handled through Omakase.in.
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Edomae sushi omakase at Shibuya Stream, alternating small dishes and nigiri, from ¥5,000 per person, booked via TableCheck.
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Sushi Yoshitake in Ginza is a three-Michelin-star counter serving Edomae sushi omakase for ¥20,000, booked via Omakase.in about a month ahead.
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Sushi m in Minamiaoyama serves Edomae omakase from ¥22,000 to ¥33,000, with sake and wine pairings; reservations open monthly via TableCheck.
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Edomae sushi omakase in Hiroo, Tokyo, led by chef Arakawa Takehiro of the Sushi Tokami lineage, with lunch and dinner seatings and an English menu.
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Edomae sushi counter and private room behind Kabuki-za in Ginza, Tokyo, run by chef 有藤世紀, with lunch from ¥10,000 and dinner from ¥30,000.
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Edomae sushi counter near Tsukiji station serving a 22-piece lunch omakase from ¥6,600 and dinner courses up to ¥16,500, booked via TableCheck.
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Edomae sushi omakase from chef 吉田勉 at a 16-seat, two-floor counter in Hatagaya, Shibuya, with lunch and dinner courses starting at ¥33,000.
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A six-seat Edomae counter in Asagayakita, Tokyo, serving one nightly omakase from chef Shinji Nakamura for 22,000 yen per person.
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Eight-seat counter near Shinbashi Station serving a 20-course Edomae sushi omakase for ¥8,800, cash only.
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Ichi-u is a counter-only Japanese restaurant in Nihonbashi, Tokyo, run by chef Koichi Hamano, blending washoku and Edomae sushi in an omakase format.
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