Tokyo is the best place in the world to eat sushi, and the MICHELIN Guide is the easiest way to narrow down hundreds of counters to a shortlist. We checked the current MICHELIN Guide Tokyo (November 2026) against our Top 100 Restaurants database. It lists 29 sushi restaurants: one with three stars, three with two stars, nineteen with one star — and six Bib Gourmand shops where an excellent sushi meal costs a fraction of the starred counters.
Where a restaurant is also in our database we give its rating and link to its page, with map, budget and opening hours.
Price guide (MICHELIN symbols): ¥¥¥¥ = top end, usually ¥30,000+ per person for the omakase; ¥¥¥ = upper-mid; ¥¥ = moderate.
Three stars
Harutaka (青空) — ★★★ · rating 4.34
Ginza 8-chome · ¥¥¥¥
Tokyo’s only three-star sushi counter in the current guide. Chef Harutaka Takahashi trained at the legendary Sukiyabashi Jiro, and his omakase is known for its rhythm — each piece building on the last in sweetness, acidity and temperature. On the sixth floor of a Ginza building, five minutes from Shimbashi Station. Closed Sundays and holidays; reserve well ahead.
Two stars
Nishiazabu Sushi Shin (西麻布 鮨 真) — ★★
Nishi-Azabu · ¥¥¥¥
A counter devoted to pure nigiri craft: precise knife work — fine hidden scoring so that flavour and warmth carry through each slice — and a chef whose movements at the board are the show. Between Roppongi and Hiroo.
Sushi Kanesaka (銀座 鮨 かねさか 本店) — ★★ · rating 3.93
Ginza 8-chome · ¥¥¥¥ · 8 seats
Shinji Kanesaka’s flagship, in a Ginza basement, and the training ground for a whole generation of sushi chefs. The guide singles out how he leads his young team, each with a defined role at the counter. Closed Sundays and Mondays.
Sukiyabashi Jiro Roppongi (すきやばし 次郎 六本木ヒルズ店) — ★★ · rating 3.72
Roppongi Hills · ¥¥¥¥ · 8 seats
Run by Takashi Ono, son of Jiro Ono of Jiro Dreams of Sushi. Sushi in its purest form, built on decades of relationships with the market’s best seafood brokers. Generally easier to book than the original Ginza shop, which is no longer in the guide. Closed Wednesdays.
One star
Ginza, Tsukiji and Shintomicho
Sushi Hashimoto (鮨 はしもと) — ★ · rating 4.43
Shintomicho · ¥¥¥¥ · 8 seats
The highest-rated starred sushi in our database. Fish is cut in wide strips that wrap around the rice, with only a light brush of nikiri soy. Classic Edo touches — gizzard shad stuffed with minced fish — sit alongside newer ideas such as straw-smoked Spanish mackerel with mustard. Closed Tuesdays and Wednesdays.
Sushi Kojima — ★
Ginza 7-chome · ¥¥¥¥
A long omakase that opens with snacks — steamed abalone, tender octopus, salt-grilled nodoguro — before the nigiri. The rice is made from the previous year’s harvest and seasoned with a mix of red and rice vinegar.
Sushi Keita (鮨桂太) — ★ · rating 3.91
Tsukiji · ¥¥¥ · 8 seats
Big, generous pieces meant to be eaten in one mouthful, and very few appetisers: the focus is the nigiri. Think thick-cut marinated tuna and freshly boiled tiger prawns on red-vinegar rice. Five minutes from Tsukiji Station; closed Sundays and Mondays.
Nihonbashi, Akasaka and Aoyama
Sushi Ichijo — ★
Higashi-Nihonbashi · ¥¥¥¥
A nostalgic, Showa-era-style shopfront with toppings lined up in a glass case, and an Edo-style chef: vinegar-cured gizzard shad, a saddle of sweet omelette, red-vinegar rice. Lunch is an option.
Edomae Sushi Hanabusa — ★
Akasaka 9-chome · ¥¥¥¥
A champion of Tokyo Bay fish, sourced through close ties with local fishermen, and of traditional preparation — kombu-curing, vinegar-curing and simmering. Tuna takes centre stage. Near Roppongi and Nogizaka.
Sushi Miura — ★
Akasaka 6-chome · ¥¥¥¥
The omakase opens with dishes that show the chef’s background in Kyoto cuisine before moving to sushi; the rice blends this year’s and last year’s crop.
Sushi Ryujiro (鮨 龍次郎) — ★ · rating 4.37
Minami-Aoyama · ¥¥¥¥ · 15 seats
The omakase famously opens with a single piece of medium-fatty tuna. Look out too for the generous cucumber kappamaki and rolled omelette. Near Gaiemmae Station; closed Sundays and holidays.
Sushi Masashi (鮨 将司) — ★
Kita-Aoyama · ¥¥¥¥
Creative appetisers (tuna sukiyaki is a signature) followed by strictly orthodox nigiri, with tuna served as a trio of lean, medium and fatty. Seventh floor, near Gaiemmae.
Azabu, Hiroo and Shirokane
Nishiazabu Taku (西麻布 拓) — ★
Nishi-Azabu · ¥¥¥¥
Two chefs behind the counter and a long omakase that alternates appetisers and nigiri, with two kinds of rice (red and white vinegar) and surprises such as pressed bōzushi and hand rolls.
Sushi Tanaka — ★
Minami-Azabu · ¥¥¥
Fish largely from the Amakusa islands of Kumamoto, the chef’s home, with Kumamoto salt, soy sauce and sake. Rice is matched to each topping with red or rice vinegar.
Sushi Yuki (鮨 ゆうき) — ★ · rating 4.28
Hiroo · ¥¥¥¥ · 9 seats
Pure white, rice-vinegar shari cooked in a traditional hagama pot, served at carefully judged temperatures, at a white-walled hinoki counter. Four minutes from Hiroo Station.
Hiroo Ishizaka (広尾 石坂) — ★
Hiroo · ¥¥¥
A varied omakase that starts with side dishes and sashimi before the nigiri, opening with tuna. Look for botan shrimp and shiitake from Minamiuonuma.
Sushi Matsuura (鮨 まつうら) — ★ · rating 4.32
Shirokane · ¥¥¥ · 8 seats
A former fishmonger turned sushi chef. The meal starts with a hand-delivered tuna-and-scallion roll, and the omakase is notably generous. Closed Sundays and holidays.
Jizozushi — ★
Shirokanedai · ¥¥¥¥
A literary, old-school counter: in the spirit of Edo-era sushi stalls there are no snacks — the chef shows the day’s toppings and goes straight to nigiri.
Shiba, Shinjuku and further out
Sanosushi (佐野鮨) — ★ · rating 4.01
Shiba · ¥¥¥ · 7 seats
Orthodox, Edo-style sushi: big nigiri with thick-cut toppings, simmered clam and anago finished with sweet nitsume, handwritten fish names on the wall. The chef, a former interior contractor, designed the room himself. Near Shibakoen Station.
Sushi Oya — ★
Kagurazaka (Fukuromachi) · ¥¥¥¥
A chef raised abroad who chose sushi for its tradition — and then pushed it: squid glazed with salt water and birch sap, and red- or white-vinegar rice depending on the topping.
Takumi Tatsuhiro (匠 達広) — ★
Shinjuku 1-chome · ¥¥¥¥
A fan-shaped counter that wraps around the kitchen, a chef-and-apprentice double act, and rice from the chef’s native Noto Peninsula. The house snack is sardine wrapped in nori.
Oku — ★
Asakusa · ¥¥¥
An Asakusa chef who inherited his mentor’s tools and serving ware along with his techniques, and adds a few twists — sweet-potato shochu in the soy glaze, soy milk in the omelette. The obvious splurge after a day at Senso-ji.
Sushidokoro Kiraku — ★
Kyodo, Setagaya · ¥¥¥
A third-generation neighbourhood sushi shop with traditional Edomae technique — vinegar and kombu curing, simmering — and, by starred standards, reasonable prices.
Bib Gourmand: great sushi for less
The Bib Gourmand list is where to look for excellent sushi at moderate prices (¥¥), including two tachigui (standing) sushi bars where you order piece by piece.
- Tachiguisushi Sushikawa (Sasazuka) — a standing bar recreating Edo-era street sushi: nigiri only, ordered one piece at a time.
- Tachigui Sushi Tonari (Azabu-Juban) — “sushi next door”, a casual standing counter beside its parent restaurant; order on a tablet, one piece at a time.
- Sushi Mikata (Mita) — a modern stand-up sushi bar with a knotted-wood counter and tablet ordering.
- Sushidokoro Shigeru (Shinjuku, Funamachi) — “sushi for the people”: good-value omakase with cooked dishes before the nigiri.
- Matsunozushi (Minami-Nagasaki, Toshima) — an old-school Showa sushi shop with a glass display case, omakase or à la carte.
- Sushi Yoshino (Nakano) — a second-generation shop with Kyobashi roots, red-vinegar rice, and both omakase and à la carte.
How to book a sushi counter in Tokyo
- Book early. The starred counters seat 7–17 people and fill weeks or months ahead. Many take bookings only by phone in Japanese or through a hotel concierge or booking platform; some accept regulars only.
- Omakase is the default. Expect a fixed course of 15–20 pieces plus appetisers. Mention allergies when you book.
- Cancellation fees are strict — often the full price if you cancel late or don’t show.
- Lunch can be cheaper, where offered (Sushi Ichijo, for example), and the Bib Gourmand shops are the easiest way in without a reservation.
Want more? See our Top 30 Sushi Restaurants in Tokyo, Tokyo’s Top 10 Sushi Restaurants and Top 10 Sushi Restaurants in Ginza, or find every top-rated restaurant near Ginza Station.
Source: MICHELIN Guide Tokyo selection, checked November 2026. Distinctions change every year; check the guide before you go.