A meal at a top Tokyo sushi counter is one of the great food experiences in the world — but for visitors, getting a seat is often harder than eating the meal. Here is how it works, what it costs, and what to expect once you sit down.
What is omakase?
Omakase means “I leave it to you”. At a sushi counter it is a fixed course chosen by the chef: usually a few small dishes (otsumami) — sashimi, grilled fish, simmered abalone — followed by 12–20 pieces of nigiri, served one at a time, finishing with a hand roll, rolled omelette (tamago) and soup. A meal takes about two hours. Most top counters seat 6–15 people and many serve everyone at the same fixed start time.
How much does it cost?
| Level | Typical price per person | Examples |
|---|---|---|
| Top counters (Ginza, Azabu, Roppongi) | ¥30,000–80,000+ | Sushi Saito, Harutaka, Sushi Arai |
| Excellent mid-range | ¥15,000–29,999 | Sushi Nishizaki, Shimbashi Shimizu, Sushi Zai |
| Bib Gourmand & standing sushi | ¥3,000–10,000 | the Bib Gourmand shops in our Michelin sushi guide |
Prices are usually before drinks. Sake or wine can add ¥5,000–20,000.
How to book
- Decide early. The most famous counters are booked 1–3 months ahead; a few take regulars only. Mid-range counters are often available 1–2 weeks out.
- Choose a booking route.
- The restaurant directly — some take online bookings; many only take phone calls in Japanese.
- Your hotel concierge — the most reliable route for visitors, especially at luxury hotels.
- Reservation platforms — many top counters list seats on Japanese reservation services (TableCheck, OMAKASE, Tabelog and others), some with English pages and card prepayment.
- Give full details: number of people, date, start time, and any allergies or things you can’t eat. Most counters can’t change the course on the night.
- Expect a card guarantee and a strict cancellation policy — often 100% of the course price for late cancellation or no-shows.
At the counter: etiquette
- Arrive on time — many counters start everyone together.
- No strong perfume or cologne. It interferes with the fish.
- Eat each piece as soon as it’s served. The chef judges the temperature of rice and fish to the second.
- Hands or chopsticks are both fine for nigiri. If you use soy sauce, dip the fish side lightly — most pieces at top counters are already seasoned, so don’t add more unless offered.
- Ask before taking photos, and never film the chef without permission.
- Don’t over-order drinks before the sushi starts, and tell the chef if you’re full — they’ll adjust.
- No tipping. The price includes service.
Can’t get a reservation?
- Try lunch, where offered — it is often easier to book and cheaper.
- Go to a standing sushi bar (tachigui): no reservation, order piece by piece — see the Bib Gourmand list in our Michelin sushi guide.
- Look beyond the famous names: our Best Sushi Places in Tokyo list includes excellent counters in Asagaya, Higashi-Kitazawa and Futako-Tamagawa that are much easier to book than Ginza.
- Leave Tokyo: Sapporo, Fukuoka and Kanazawa have world-class sushi at lower prices and with far easier reservations.