The story
In a quiet corner of Kagurazaka, on the third floor of an unassuming building, Sushi Oya offers a deeply personal take on Edomae sushi. Chef Yoji Oya, who spent his childhood across several countries, returned to Japan drawn by the country’s singular traditions. His path led him through a three-starred restaurant in Ginza and Michelin-starred counters in New York and Hong Kong before opening his own space in Tokyo.
The restaurant itself reflects a deliberate restraint. A single plank of hinoki cypress, earthen walls, and a large rammed-earth partition evoke the quiet dignity of a Kyoto temple. The tableware comes from contemporary potters across Japan, while a century-old food box inherited from the chef’s family is still used as a tool.
Chef Oya’s commitment is in the details of the rice. He uses two types of shari—one seasoned with red vinegar, the other with rice vinegar—switching between them depending on the neta. He sources vinegar, salt, and sugar from across Japan, adjusting acidity and sweetness through repeated trials. For him, sushi is a way to express the inherent energy and aroma of each ingredient, grounded in an understanding of its origins.
Sushi Oya was awarded a Michelin star in 2026, a recognition of the high quality of its cooking. The omakase menu, served at a counter in two seatings (18:00 and 20:30), is a focused, personal expression of Japanese cuisine.
Recognition
Ambience
Details
Location
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