The story
Step through the noren at Fujisushi and into a space where the rhythm of the meal is yours to set. The restaurant, a Michelin Guide Tokyo 2026 selection, offers a refined yet relaxed approach to Edomae sushi in the heart of Minato-ku, just a minute from Azabu-Juban Station.
The concept is simple: begin with six seasonal dishes, then choose your own path. Omakase courses, a nigiri-only start, or à la carte ordering are all welcome. The kitchen crafts each piece one by one, adjusting rice size and topping thickness on the spot. A Short Course of 13 pieces is also available for those with less time. A vegan course is offered with advance notice.
The main counter provides a front-row seat to the chefs' craft. The space is intimate and welcoming, built around a warm wooden counter where diners can watch the preparation up close. A curated wine cellar holds a selection of Burgundy wines, and outside bottles are welcome with a corkage fee.
The kitchen's approach to Japanese cuisine is rooted in careful preparation. Each ingredient is handled to bring out its full flavor, from the way the shari is seasoned and temperature-controlled to the precise cooking of each neta. Featured fish include tuna with rich fat and clean flavor, sardine with a light refreshing aftertaste, and conger eel with a fluffy, melting texture. The menu changes with the seasons, reflecting what is best at the market.
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