Matsunozushi

The story

Matsunozushi Tokyo – Michelin Bib Gourmand Edomae Sushi by Fourth Generation Chef

A Century of Sushi in Tokyo

Founded in 1909, Matsunozushi has been serving Edomae-style sushi for over a hundred years. What began as a small counter on Omori Coast has grown into a destination that balances tradition with a forward-looking ethos. The restaurant’s dining spaces include private rooms looking onto a courtyard, as well as a counter where guests can watch the chefs at work. The atmosphere is refined yet welcoming—a place where the rituals of sushi are respected without stiffness.

Chef Yoshi Tezuka

The fourth-generation owner, Yoshinori Tezuka—known simply as Yoshi—brings an unusual breadth of experience to the sushi counter. After studying at Keio University and Stanford, he worked as a professional ski guide in Switzerland, Italy, and Canada, then traveled to over fifty countries. He holds a pufferfish chef’s license and a sommelier qualification. His guiding philosophy: “The sushi counter is a culmination of Japanese culture.” Yoshi prepares sushi around the world, from the G20 Osaka Summit to events for the British royal family, and he regularly lectures on Japanese food culture at universities and international conferences. At Matsunozushi, he serves an omakase that draws on the finest seasonal ingredients, and he explains the history and techniques in English for international guests.

The Omakase Experience

Dinner is reservation-only. The meal begins with three seasonal appetizers, after which guests choose between ordering their favorite toppings or letting the chef decide with a continuous chef’s choice course. The restaurant accommodates religious and dietary restrictions—halal, kosher, vegetarian—by sourcing ingredients specially. For those seeking a deeper cultural encounter, there is a special omakase course that includes explanations of sushi history, the workings of Tsukiji Market, and stories from tuna fishing boats. Private rooms can be arranged with a counter where the chef prepares sushi in front of you. Geisha entertainment is also available, a tradition from the area’s past as a geisha district.

Sustainability and Recognition

Matsunozushi is one of the few sushi restaurants with MSC and ASC CoC certification, reflecting a commitment to protecting ocean resources. In 2020, it purchased the world’s first MSC-certified Atlantic bluefin tuna, a milestone reported in Japanese industry newspapers. This dedication to quality and responsibility has earned the restaurant a Michelin Bib Gourmand for 2026, an award that recognizes good-quality, good-value cooking. The Japanese omakase here is not just a meal—it’s a thoughtful expression of culture, crafted by a chef who sees sushi as a bridge between people and traditions.