The story
For over two decades, Sushisen has brought the rigor and artistry of Japanese contemporary cuisine to Rome. The restaurant is the work of First Chef Yamamoto Eiji, a native of Hokkaido who began his formal training at 19. After earning his chef qualification, he refined his technique at the esteemed Otaru Masazushi in Sapporo, then sharpened his skills in kitchens across Canada and Australia. Since arriving in Rome in 2011, Chef Yamamoto has built a kitchen staffed exclusively by highly qualified Japanese chefs, each with at least a decade of experience. Every morning, the sushiman personally selects and prepares each fillet.
This dedication has earned Sushisen the respect of the Michelin Guide, which has selected it every year since 2021. The restaurant offers two distinct dining experiences under one roof. The Sushisen Kaitenzushi is a lively, rotating sushi counter, a celebration of movement that pairs tradition with innovation. The Sushisen Experience, meanwhile, is a more composed journey through Chef Yamamoto's repertoire. Here, the cuisine is described as "espressione di tradizione e creatività," using seasonal ingredients of absolute quality.
The dining room itself mirrors this philosophy, blending modern aesthetics with traditional Japanese elements. Natural materials and washi paper create a serene, elegant atmosphere, while warm, soft lighting highlights the clean lines and minimalism. It is a space designed to let the food be the focus. The menu at Sushisen is a deep exploration of technique and flavor, from the "Yuzu Matcha Torifu Sashimi"—an award-winning dish of sea bass with matcha salt—to the rich "Unagi Kabayaki" and the signature tartares. The notable sake list offers a thoughtful complement to the meal. Sushisen is a place where the quality of the ingredients and the discipline of the kitchen speak without translation.
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