Sushi Matsumoto

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Sushi Matsumoto: Intimate Edomae Sushi in Tokyo's Itabashi Ward | Michelin Recommended

Sushi Matsumoto

In a quiet corner of Tokyo’s Itabashi ward, Sushi Matsumoto is a small, dedicated sushi-ya run by chef Takuya Matsumoto. With just seven seats at the counter, the experience is personal and direct, focused entirely on the craft of Edomae-style Japanese cuisine.

Chef Matsumoto’s approach is grounded in the seasons. The course — a set menu of 15 pieces of nigiri and tsukami (small dishes) — changes with what the market offers. On a given evening, that might mean creamy Murasaki uni from Miyazaki, plump bafun uni from Hokkaido’s Rishiri Island, or the first of the season’s shinko (young gizzard shad). The kitchen also ventures beyond the neta case, preparing dishes like a chawanmushi enriched with a whole soft-shell turtle, simmered for its collagen-rich broth.

The sake list is notably deep, often numbering over 30 labels. Chef Matsumoto has sourced bottles like the JAL business-class staple Hakurasei and the government-plane favorite Wing of Japan, alongside summer-friendly brews and cult labels such as Jūyondai and Jikon. The selection is a serious complement to the meal.

The restaurant has earned a Michelin Recommended distinction, a recognition of the consistent quality and care in Chef Matsumoto’s work. The atmosphere is straightforward and unpretentious — a counter where the chef’s personality comes through as clearly as the fish. It is an adult space: no minors are permitted, and the dining room is entirely non-smoking.