The story
In the heart of Tokyo’s historic Kagurazaka district, Sushiya Hajime offers a focused, uncompromising take on traditional Japanese cuisine. Chef Makoto Furuya, a Tokyo native born in 1967, brings decades of experience to his intimate eight-seat counter, having honed his craft at respected establishments including Grand Hyatt Tokyo’s Six-Roku and Nadaman before opening his own restaurant in 2018.
The philosophy here is straightforward: select the finest fish, prepare each component with care, and serve the guest without shortcuts. Chef Furuya describes his approach as starting from the very beginning – with the selection of fish, the careful preparation, and the crafting of each piece of sushi – all without compromise. The restaurant’s name, written with the character for “fermented fish” (鮓), signals a commitment to traditional Edomae methods.
Guests can enjoy an omakase course priced at 25,000 yen per person (tax and service charge included), or request sushi only according to their preference. The atmosphere is one of quiet focus, with the counter providing a direct view of the chef’s work. Sushiya Hajime’s dedication to authenticity has earned it a Michelin Recommended distinction, placing it among Tokyo’s notable destinations for serious sushi.
The restaurant is open from 17:00 to 22:00, closed on Sundays and public holidays. It is located a three-minute walk from Iidabashi Station.
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