The story
On a tranquil street in Tokyo's Akasaka district, Sushi Miura offers an intimate Edomae sushi experience guided by a "Jikishin" – a straightforward heart. Chef Miura, who spent thirteen years at the venerable Kikunoi before refining his craft at Sushi Nanba, brings a quiet passion to each piece. The restaurant seats just eight at a pale wood counter, where meticulous craftsmanship and a warm, unhurried atmosphere coexist.
The menu is a single omakase course built around the day's finest ingredients, sourced from across Japan. The seafood – from Hokkaido to Kyushu – reflects the changing seasons. The shari, the sushi rice, is prepared with exacting attention to temperature and saltiness, so that each grain gently envelops the fish's umami. The course also includes warm appetizer dishes that draw out the essence of seasonal ingredients. As the restaurant notes, "each piece and every dish is prepared with heart, delivering a moment to savor the transient beauty of the seasons."
This dedication to honest, seasonal Japanese cuisine earned Sushi Miura a Michelin 1 Star in 2026. A curated selection of sake and shochu is available to accompany the meal. Smart casual dress code is requested. With just eight seats and a single evening seating (18:00–22:30), the focus remains squarely on the cuisine and the quiet artistry behind it.
Recognition
Ambience
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