UDATSU SUSHI

The story

Udatsu Sushi in Tokyo: Artful Edomae Sushi by Chef Hisashi Udatsu

Udatsu Sushi: Art × Sushi in Nakameguro

In Tokyo’s Nakameguro district, Udatsu Sushi presents a distinct vision of Edomae sushi. Chef Hisashi Udatsu’s restaurant is designed to feel like an art gallery, a space where world-class technique meets warm hospitality. The atmosphere, frequently described by media as “art-filled,” sets the stage for a meal that is both traditional and exploratory.

Chef Udatsu’s path to opening his own restaurant in 2019 was shaped by a childhood spent next door to a sushi shop in Kunitachi, Tokyo. After years of training in Kanda, Ginza, and Nishi-Azabu, he opened Udatsu Sushi with a clear philosophy: honor tradition while creating new experiences. This approach has earned the restaurant a place on the Michelin Recommended list, a recognition that aligns with the meticulous care evident in every detail.

A Philosophy Rooted in Place

The core of Chef Udatsu’s sushi is the harmony between people, ingredients, and the land. He sources organic rice from Kikuchi, Kumamoto, working directly with farmers to manage storage and preparation according to each year’s climate. The vinegar is a custom blend of three pure rice vinegars from Kyoto’s Iio Jozo, creating a balanced shari that highlights the grain.

Fish is selected daily at Toyosu Market, paired with the rice using traditional methods like salting and dehydration. A particularly important region for the chef is Itoshima in Fukuoka, where he sources the salt used in cooking and even makes his own serving salt by boiling local seawater. Soy sauces from Itoshima, Wakayama, and Kondo Jozo are each chosen for their distinct character, adding depth and umami. These regional ingredients—from the sea of Itoshima to the fields of Kikuchi—are woven together in each piece of sushi.

The Omakase Experience

The menu is omakase, with lunch and dinner courses offering different expressions of the chef’s vision. A signature creation is the “Herb Roll,” inspired by pesticide-free herbs from Kajitani Farm in Hiroshima. A vegetarian course is also available, showcasing a variety of vegetables.

The dinner courses, which feature Udatsu Sushi’s signature dishes, are complemented by pairing options that include sake, a mixed pairing, a Clase Azul Tequila pairing, and a non-alcoholic YOILABO tea pairing. The 18-seat counter allows guests to watch the preparation up close, making the meal as much a visual experience as a culinary one.