Yami Sushi ★ 3.6
Running-sushi ad libitum near the university quarter, with a Japanese sushi chef putting out fresh nigiri and maki on the belt all day. At Norre Alle 72.
Try: Running sushi ad libitum lunch
Sushi is one dish in name and a hundred in practice. The defining element is shari (vinegared rice), not the fish; the rice's temperature, vinegar blend, sugar level, and salt are the chef's signature, and a sushi shokunin (artisan) may train for ten years before being trusted to make rice on their own. The fish (neta) is butchered, aged, cured, or seared as the season and species demand. The wasabi is grated fresh from the rhizome. Soy is brushed by the chef. Each piece is engineered.
The modern global sushi tradition is descended from edomae, the Tokyo style that emerged in the early 19th century when Edo (now Tokyo) fishmongers began curing fish in salt, vinegar, and soy to preserve it before refrigeration. Edomae sushi is hand-formed nigiri served at a counter, with the chef placing each piece directly in front of the diner. The older Kansai style, oshizushi, presses sushi in wooden molds rather than shaping by hand and is rarer outside Osaka and Kyoto.
The sushi counter at a serious omakase shop is the most concentrated food experience in Japan. Twelve to twenty pieces, paced over 60 to 90 minutes, no menu, no choice, no English needed. The chef reads the diner's eating speed and adjusts. The bill at a top Tokyo counter can run 30000 to 80000 yen per person; the experience is closer to a kaiseki than to the conveyor-belt sushi most travelers know.
Regional variations
Edomae (Tokyo)
Hand-formed nigiri with vinegared rice slightly above body temperature, fish cured or aged using traditional preservation methods (kombu-jime, zuke marinade, neta-aging). Tuna, kohada (gizzard shad), anago (sea eel), and uni feature heavily. The dominant global style.
Kansai (Osaka, Kyoto)
Pressed sushi (oshizushi) made in wooden molds, layered fish over rice and pressed flat. The older form, predating nigiri. Saba-zushi (mackerel) and battera (Kyoto-style pressed mackerel) are the signatures.
Hokkaido
Cold-water seafood domain. Uni (sea urchin), ikura (salmon roe), botan ebi (spot prawn), hairy crab, and ankimo (monkfish liver) all in their finest form. Sapporo's Nijo Market and Otaru are the gateways.
Kyushu / Fukuoka
Live-fish sushi (ikizukuri), thicker cuts, more squid and bream than tuna-heavy Tokyo. Goma saba (sesame-marinated mackerel) is a Hakata-specific small plate eaten alongside sushi.
Defining japanese sushi dishes
- Nigiri
- Hand-formed oblong of vinegared rice topped with a single piece of fish, typically brushed with soy or seasoned by the chef. The base form of edomae sushi.
- Sashimi
- Sliced raw fish without rice, served on its own with soy, wasabi, and garnish. A separate course, not sushi.
- Maki
- Sushi rolled in nori with rice and one or more fillings. Hosomaki (thin rolls with one filling), futomaki (thick rolls with multiple fillings), and uramaki (inside-out rolls, mostly an American invention).
- Temaki
- Hand roll. A cone of nori filled with rice and fillings, eaten immediately before the nori softens. A casual format, often the last savory item in an omakase.
- Chirashi
- Scattered sushi. A bowl of vinegared rice topped with assorted fish, often served at home or for celebrations. The barazushi version mixes the fish into the rice.
- Otoro / Chutoro / Akami
- Bluefin tuna grades by fat content. Otoro is the fattiest belly, chutoro is medium-fatty, akami is the lean red back. A counter chef will typically serve all three across an omakase.
- Uni
- Sea urchin gonads. The Hokkaido bafun and murasaki species are the most prized. Served as nigiri with a strip of nori, or in a battleship-style gunkanmaki.
- Anago
- Sea eel, slow-simmered in a sweet soy sauce and brushed with the reduction. Traditionally the last savory piece of an omakase. Distinct from unagi (freshwater eel).
- Kohada
- Gizzard shad. Salted, then vinegar-cured for hours. The classic edomae piece that signals a chef's technique because the timing of salt and vinegar varies by the fish's size and fat.
- Tamago
- Sweet rolled omelet, lightly seasoned with dashi. Often the last piece of an omakase. Some chefs make their tamago in-house; the texture is the test.
How to order
At a serious sushi counter, the right order is omakase (chef's choice). Sit at the counter, not at a table; the counter is where the conversation between chef and diner happens. State allergies and dietary restrictions before the meal starts. Eat each piece within 30 seconds of presentation; the rice loses its warmth and the fish dries. Pick up nigiri with fingers (preferred) or chopsticks; either is correct. Dip the fish side, not the rice side, into the soy, and only lightly; the chef has already seasoned each piece. Wasabi is already inside the nigiri at most serious shops; do not add more without asking. Ginger (gari) is a palate cleanser between pieces, not a topping. Drink water or tea (agari) between pieces. At conveyor-belt or supermarket sushi, the rules relax; this is fast casual food and the rules are mostly absent. The rookie mistakes are mixing wasabi into soy (offensive at a serious shop), drowning sushi in soy (washes out the chef's seasoning), and asking for a California roll at edomae shop (it is an American invention).
What to drink with it
Sake is the obvious pair. Junmai (rice and water only) for richer fish, junmai daiginjo (highly polished) for lighter pieces, sparkling sake (awazake) for an apéritif. Beer (Asahi, Sapporo) is acceptable, especially at casual counters. Champagne and dry Champagne-method sparkling wine pair surprisingly well with edomae sushi because the acid cuts the rice vinegar. Avoid heavy reds with raw fish. Green tea (agari, served strong and hot) at the end of the meal aids digestion and rinses the palate.
Where to eat it
Tokyo holds the most concentrated sushi scene in the world: Sukiyabashi Jiro, Sushi Saito, Sushi Yoshitake, Sushi Arai, and dozens of others all within a few subway stops. Reservations at the top shops are made months in advance and may require an introduction. Osaka and Kyoto for oshizushi and Kansai-style. Sapporo and Otaru for Hokkaido seafood. Outside Japan, New York holds the most serious sushi scene (Masa, Noda, Sushi Nakazawa, Shion), followed by Los Angeles (Sushi Ginza Onodera, Q Sushi), and increasingly London (The Araki, Endo at the Rotunda) and Hong Kong. São Paulo, with the largest Japanese diaspora outside Japan, also runs serious sushi.
A short history
Sushi originated as a fermentation technique (narezushi) in Southeast Asia and arrived in Japan via China in the 8th century. Edo-style nigiri sushi was invented in early 19th-century Tokyo by Hanaya Yohei as a fast street food. The shift to refrigeration after 1950 and the freezing of bluefin tuna for global sushi-grade transport reshaped the cuisine into its current form. The 2011 documentary Jiro Dreams of Sushi pushed edomae omakase into global awareness.
Frequently asked
Should I dip nigiri in soy sauce or not?
Lightly, fish-side down. The rice should not touch the soy; it absorbs too much and falls apart. At a serious counter, the chef brushes nigiri with soy already; do not add more. At conveyor-belt sushi, dip away.
Is supermarket sushi real sushi?
Yes, but it is a different category. Supermarket and convenience-store sushi (Lawson, Family Mart, 7-Eleven) is fresh-made daily, made to a standard that would embarrass most Western grocery sushi, and remains genuinely good. It is not edomae but it is honestly Japanese sushi.
Why is omakase so expensive?
A serious omakase counter buys the day's best fish at Toyosu (Tokyo) or Honmoku (Yokohama) market, hand-cures and ages it according to the chef's techniques, and serves 10 to 30 covers per night. The cost of fish per piece, plus the labor of the shokunin and the apprentices, sets the floor. The cheapest serious omakase in Tokyo runs 8000 to 12000 yen; the top counters reach 80000 yen.
Japanese sushi by city
Japanese sushi in Aarhus
Japanese sushi in Asheville
Heiwa Shokudo ★ 4.3
Heiwa Shokudo on North Lexington is a longstanding downtown Japanese kitchen. Sushi, ramen, omakase, hot pot and hibachi in a casual downtown room.
Signature: Tonkotsu ramen, Omakase sushi, Hot pot
Order: The tonkotsu ramen, or the chef's omakase if you book ahead.
Tip: Walk-in friendly midweek. The sushi bar takes omakase by reservation 48 hours ahead.
Japanese sushi in Atlanta
Mujo ★ 4.8
Chef Edward Lee Schubert's West Midtown sushi counter in Atlanta opened 2021 and earned a Michelin Star in 2023 for the city's most refined omakase service.
Signature: Sushi omakase, Edomae nigiri
Order: The chef's omakase: roughly two-hour, eighteen-course service.
Tip: Two seatings nightly. Counter only; no a la carte. Drinks programme includes rare sake and an unusually deep Burgundy list.
Mujo 1 ★ ★ 4.7
Chef Edward Schubert's West Midtown sushi counter in Atlanta opened 2021 and earned a Michelin Star in 2023 for an Edomae omakase, with rare sake.
Order: The chef's omakase: two-hour, eighteen-course service at the eight-seat counter.
Tip: Two seatings nightly. Counter only; no a la carte. Reservations on the Mujo site 30 days out.
Omakase Table 1 ★ ★ 4.7
Chef Leonard Yu's Omakase Table relocated to Buckhead Landing in 2025 and holds a Michelin Star since 2024 for a 20-course Edomae omakase with Koshihikari.
Order: The 20-course chef's omakase at the eighteen-seat counter.
Tip: Wednesday through Sunday from 17:00-20:30; reservations required. Two seatings in two separate rooms.
Japanese sushi in Belgrade
Madera ★ 4.0
Madera anchors the Tasmajdan park terrace beside St Mark's Church in Belgrade. A gastronomic institution since 1937, Serbian classics plus sushi grill.
Japanese sushi in Bilbao
La Camelia Vegan Bar ★ 4.1
La Camelia in Bilbao opened 2015 as the city's first dedicated 100% vegan bar, with vegetable sushi, seitan, tofu and tempeh plates and organic wines.
Try: Vegetable sushi, seitan plates
Japanese sushi in Boston
O Ya 1 ★ ★ 4.8
Tim and Nancy Cushman's O Ya on East Street in the Leather District runs a 20-seat contemporary Japanese omakase in Boston since 2007. Located in South End.
Cafe Sushi ★ 4.6
Cafe Sushi is a japanese sushi room in Cambridge. Twelve counter seats only; book on Tock 30 days ahead. Take-out bento boxes are the off-menu deal at lunch.
Why locals love it: A 1984 sushi counter on Mass Ave near Harvard Square that closed its dining room for five years; reopened December 2025 and most Boston eaters do not know it is back.
Tip: Twelve counter seats only; book on Tock 30 days ahead. Take-out bento boxes are the off-menu deal at lunch.
Japanese sushi in Bratislava
Edomae Sushi Matsuki ★ 4.7
Edomae Sushi Matsuki on Venturska 18, tucked off the main square, brings Edo-style sushi technique to landlocked Slovakia with chef-led omakase nightly.
Signature: Edomae omakase, Hand-pressed nigiri
Order: The omakase counter seats; the kitchen runs Edomae technique end to end.
Tip: Counter seating is eight covers only; phone or email two weeks ahead to confirm.
Japanese sushi in Brisbane
Fumiki's Sushi Kappo ★ 4.8
Fumiki's Sushi Kappo hides on Barrett Street in Robertson, 25 minutes south of Brisbane CBD. Eight-seat omakase counter, 18 courses Edomae and kaiseki.
Why locals love it: Eight-seat omakase counter on Barrett Street in southern suburb Robertson, 25-minute drive from CBD
Fumiki's Sushi Kappo ★ 4.7
Fumiki's is an eight-seat counter on Barrett Street in Robertson, Brisbane south. Chef Fumiki Hayashi runs 18-course omakase, Edomae sushi and Kyoto kaiseki.
Sushi Room ★ 4.5
Yōkoso Sushi Room sits inside The Calile Hotel at 48 James Street. Head chef Shimpei Raikuni runs an a la carte sushi list plus dedicated omakase.
Signature: Omakase tasting, Sashimi platter, Nigiri selection
Japanese sushi in Charleston
167 Sushi Bar ★ 4.5
167 Sushi Bar in Charleston runs a 22-seat sushi counter on East Bay Street since 2022. Located in Downtown. Priced at $$$. Kitchen leans japanese, sushi.
Signature: Nigiri omakase, Sashimi platter
Order: The chef's nigiri selection, plus the sashimi platter for the table.
Tip: Book on Resy. Mon-Sat lunch and dinner; the counter seats are the best.
Japanese sushi in Charlotte
Omakase Experience by PrimeFish ★ 4.7
Omakase Experience by PrimeFish in Myers Park is a six-seat counter from Robin Anthony, a 2026 James Beard Best Chef semifinalist, with Toyosu-sourced fish.
Order: The omakase counter; that is the only menu format.
Tip: Six seats per service. The wider PrimeFish dining room next door takes the larger walk-up crowd.
Soul Gastrolounge ★ 4.4
Soul Gastrolounge on Raleigh Street is Andy Kastanas's NoDa tapas-and-cocktails room, reopened in 2025 after three years away from the original Plaza Midwood.
Signature: Pork-belly tacos, Sushi tapas
Order: The pork-belly tacos and a sushi-tapas plate.
Tip: DJ sets most nights. Walk-ins only, with a queue from 17:30.
Japanese sushi in Chicago
Mako 1 ★ ★ 4.2
Mako in Chicago is B.K. Park's Michelin-starred 22-seat omakase counter at 731 W Lake Street in the West Loop, with fish flown twice weekly from Toyosu.
Tip: Sit at the wood corner of the counter, closest to the rice cooker; the timing of the nigiri is sharpest there.
Japanese sushi in Denver
Sushi Den ★ 4.8
Sushi Den in Denver is Toshi and Yasu Kizaki's South Pearl sushi house since 1984, with fish flown daily from Toyosu Market in Tokyo via the brothers'.
Signature: Omakase, Negi hamachi, Toro sashimi
Order: Sit at the bar and order omakase.
Tip: Reservations open online 30 days out and disappear in hours. The walk-in policy at the bar still works if you arrive by 5 pm.
Uchi Denver ★ 4.6
Uchi Denver is Tyson Cole's Hai Hospitality sushi room in RiNo since 2019, the Austin original's third location running the Uchi omakase template.
Japanese sushi in Dublin
Yamamori Sushi ★ 4.1
Yamamori Sushi on Ormond Quay in Dublin 1, the riverside sister to the Yamamori ramen room, the city's veteran Japanese counter and donburi lunch.
Signature: Sushi platter, Salmon donburi, Robata skewers
Order: The bento at lunch; the chef's omakase platter for two at dinner.
Tip: Window banquettes face the Liffey. Lunch bento under €20 is the value play; the kitchen closes between 15:30 and 17:30.
Yamamori South City ★ 4.1
Yamamori on South Great George's Street in Dublin 2, the city's veteran Japanese ramen and sushi room running late on weekends, the south side's late-night.
Try: Salmon donburi
Tip: Front room runs late on Friday and Saturday; the basement izakaya runs 23:30. Highballs at the back bar from €6.
Japanese sushi in Durham
M Sushi ★ 4.6
The Triangle's first omakase counter, M Sushi brought Japanese precision to downtown Durham using domestic and sustainably sourced Japanese fish.
Signature: Omakase nigiri, House-made tofu, Seasonal sashimi
M Sushi ★ 4.6
The Triangle's first omakase counter seats guests for a precision Japanese tasting. Tables offer a la carte as a more accessible entry to the programme.
Japanese sushi in Fukuoka
Sushi Sakai ★ 4.8
Daigo Sakai runs the most-decorated edomae sushi counter in Fukuoka. Three Michelin stars in the 2019 Kyushu special edition, after holding one star in 2014.
Signature: Edomae omakase nigiri, Aged Genkai tuna, Seasonal appetisers from the Kyushu coast
Order: Whatever Sakai-san shapes on the night, with the aged tuna midway through.
Tip: Reserve through Pocket Concierge two to three months ahead. Cancellations are charged.
Sushi Sakai ★ 4.8
Daigo Sakai's edomae sushi counter in Nishi-Nakasu. Three Michelin stars in the 2019 Kyushu special edition, after holding one star in 2014.
Tip: Pocket Concierge bookings open exactly two months ahead at 00:00 JST.
Sushi Shiro ★ 4.6
Shiro's Yakuin counter runs edomae sushi with a la carte alongside the omakase. Eight seats, intimate, chef sets the tempo across a small a la carte board.
Signature: Edomae omakase nigiri, Genkai Sea aged tuna, Seasonal grilled fish
Order: Omakase nigiri course; ask for the chef's a-la-carte add-ons at the close.
Tip: Reserve two weeks ahead through Pocket Concierge. Counter and one table.
Japanese sushi in Hamburg
Henssler & Henssler ★ 4.5
The Henssler family's Hamburg sushi room on Grosse Elbstrasse runs a 20-metre open kitchen above the Fischmarkt since 2001, called Cuisine Pacifique.
Signature: California sushi rolls, Teriyaki Faroe salmon
Order: The California-style maki and the teriyaki Faroe salmon.
Tip: Walk-up counter seats open at 18:00; arrive before to skip the wait.
Henssler & Henssler ★ 4.5
Werner and Steffen Henssler's Hamburg sushi room on Grosse Elbstrasse runs a 20-metre open kitchen above the Fischmarkt, the family's Cuisine Pacifique.
Order: The California-style maki and the teriyaki Faroe salmon.
Tip: Walk-up counter seats open at 18:00; arrive before to skip the wait.
Japanese sushi in Helsinki
Hanko Sushi ★ 3.6
Hanko Sushi in the Forum mall sells fixed salmon, prawn and maki sets at fair prices, a fast, predictable sushi lunch in the shopping core of the centre.
Try: Fixed sushi sets
Tip: Inside the Forum on Mannerheimintie. Not destination sushi, but a cheap fixed set and a fast turnaround at lunch.
Japanese sushi in Hong Kong
Sushi Saito 3 ★ ★ 4.3
Sushi Saito on the 45th floor of Four Seasons Hong Kong is the three Michelin star overseas counter of Tokyo's Sushi Saito, with Edomae nigiri cut from fish.
Order: The omakase nigiri sequence with Toyosu market shari.
Tip: Reservations open the first of each month for the next month; set a calendar alert.
Japanese sushi in Honolulu
Sushi Sho Hawaii ★ 4.8
Sushi Sho Hawaii is chef Keiji Nakazawa's 16-seat edomae omakase counter at The Ritz-Carlton Residences Waikiki Beach in Honolulu, with a 30-plus course.
Order: The full 30-plus course omakase; the otoro nigiri and aged Maui bonito are signatures.
Tip: Two seatings nightly, no children under 12. Reservations open via phone only; book eight weeks ahead.
Sushi Sasabune ★ 4.6
Sushi Sasabune in Ala Moana Honolulu is the omakase-only sushi counter chef Seiji Kumagawa opened in 1996, building its Hawaii-mae style around as much local.
Signature: Omakase nigiri course, Local Hawaiian fish
Order: There is no menu, only omakase. Trust the counter; the Hawaiian fish sequence is the point.
Tip: Six-seat counter, parties of six max. No substitutions, no soy on the rice; the chef directs every bite.
Japanese sushi in Houston
Uchi Houston ★ 4.6
Uchi Houston is the Montrose outpost of Tyson Cole's James Beard-winning sushi house, on Westheimer since 2012, with a hama chili and untraditional Japanese.
Signature: Hama chili, Maguro sashimi and goat cheese
Order: Hama chili and the maguro sashimi with goat cheese, both signatures from the Austin original.
Tip: Sit at the sushi bar, never the dining room, and order omakase off-menu. Sushi happy hour 5 to 6:30 is the city's best deal.
Japanese sushi in Indianapolis
Forty Five Degrees ★ 4.0
Forty Five Degrees on Mass Ave is the avenue's sushi anchor. Cocktails, hot-rock cooking and a strong roll list, with a late-kitchen most nights.
Signature: Sushi rolls, Hot-rock dishes
Order: Two creative rolls off the menu, a hot-rock entree, a craft cocktail.
Tip: Late kitchen Friday and Saturday until midnight. Walk-ins seat at the bar.
Japanese sushi in Kyoto
Sushi Wakon ★ 4.7
Edomae sushi inside the Four Seasons Kyoto, in Higashiyama. Eight counter seats and a ten-course omakase from the team that opened the original Sushi Wakon.
Signature: Edomae sushi omakase
Sushi Iwa ★ 4.5
An eight-seat Edomae sushi counter just off Hanamikoji in Gion, Kyoto, run by chef Iwa with Tsukiji-trained habits. 20-piece omakase, no menu.
Signature: Edomae sushi omakase
Order: Chef's omakase, 20 pieces over 90 minutes
Tip: Lunch is half the dinner price and easier to book; weekday seats open up two weeks ahead.
Azuma Sushi ★ 4.5
A mid-range Edomae sushi counter in Higashiyama, Kyoto. The chef trained in Tsukiji; lunch sets sit around 3,500 yen, and the saba-zushi is exemplary.
Signature: Edomae sushi set, Saba-zushi
Order: Tokujo nigiri lunch with side of saba bo-zushi
Tip: Lunch is best value; book a counter seat to watch the rice-vinegar pressing.
Japanese sushi in Las Vegas
Yui Edomae Sushi ★ 4.8
Yui Edomae Sushi in Las Vegas is chef Gen Mizoguchi's Arville Plaza omakase room, seven seats at the bar, fish flown from Toyosu Market daily and tasting.
Signature: Edomae omakase, A5 Kagoshima wagyu, Daily fish from Toyosu
Order: The full omakase at the bar; book the latest seating and skip lunch beforehand.
Tip: Seven counter seats and three booths only; reservations open 30 days out and fill within hours.
Yui Edomae Sushi ★ 4.8
Yui Edomae Sushi in Las Vegas is chef Gen Mizoguchi's seven-seat Arville Plaza omakase room, Edomae-style sushi with fish flown from Toyosu Market daily.
Tip: Book the 19:30 or 20:30 seating at the counter; the 17:30 seating runs an abbreviated menu.
Other Mama ★ 4.6
Other Mama in Las Vegas is Daniel Krohmer's seafood-driven sushi room since 2015, a Morimoto Philadelphia alum's industry hangout off West Sahara.
Signature: Hamachi crudo, Crispy whole fish, Uni toast
Order: The crispy whole fish with chili-lime sauce; daily catch from the sushi case.
Tip: Happy hour 5 to 6:30pm runs a half-price oyster and crudo list at the bar; it is the cheapest way into the kitchen.
Japanese sushi in Lisbon
YOSO 1 ★ ★ 4.5
YOSO in Alcantara, Lisbon: Brazilian chef Habner Gomes cooks a single omakase tasting in kaiseki spirit for ten guests, one Michelin star since 2025.
Japanese sushi in Los Angeles
Sushi Note ★ 4.2
Sushi Note on Ventura Boulevard, Sherman Oaks, pairs traditional edomae sushi with a 90-deep natural-wine list, a Valley counter that books two weeks ahead.
Signature: Edomae nigiri omakase, Natural-wine pairing
Order: Chef-selection omakase with a pour of grower Champagne from the deep wine list.
Tip: The 90-bottle natural-wine list is the real reason to choose Sushi Note over its peers; ask the server for guidance.
Sushi Tama ★ 4.2
Sushi Tama on Robertson Boulevard, Beverly Grove, is Chef Hideyuki Yoshimoto's Tsukiji-trained omakase room serving fish flown in from Japan three times.
Signature: Omakase nigiri, Toyosu hirame
Order: The omakase with hirame, kinmedai, uni and toro flown in from Toyosu market three times a week.
Tip: Chef Yoshimoto trained at Tsukiji; the omakase is shorter than the chef-counter rivals but the fish is unmatched.
Sugarfish ★ 4.0
Sugarfish on 7th Street, downtown Los Angeles, applies the late Kazunori Nozawa Trust-Me set menu format to a casual sit-down room since 2012.
Signature: Trust Me set, Toro hand roll
Order: The Trust Me set: tuna sashimi, salmon and yellowtail nigiri, toro hand roll.
Tip: The Trust Me Lite is the better-value set for one; rice is warm, vinegar pronounced, fish room temperature.
Japanese sushi in Melbourne
Minamishima ★ 4.8
Minamishima earns three Good Food Guide hats for Edomae nigiri omakase: one set menu, 40 seats and one of Australia's tightest reservation systems.
Japanese sushi in Miami
Hiden ★ 4.8
Hiden in Wynwood is the eight-seat Michelin omakase counter at 313 NW 25th, behind a passcode door, run by Chef Seijun Okano with fish flown from Tokyo.
Signature: Omakase nigiri, Toro hand roll, Tamago to close
Order: There is one order: the omakase. Choose seat, not course.
Tip: Wait list runs months; sign up the moment the calendar opens and accept any seat offered.
Hiden 1 ★ ★ 4.8
Hiden in Wynwood is the eight-seat Michelin-starred omakase counter at 313 NW 25th Street, behind a passcode door, with fish flown from Tokyo twice a week.
Order: The omakase is the only menu; sign on for the full course and let Okano set the pace.
Tip: Sign on the wait list early; accept any seat offered. Reservations open about a month in advance.
Naoe ★ 4.8
Naoe on Brickell Key in Miami is Kevin Cory's five-seat omakase counter at 661 Brickell Key Drive, the only AAA Five-Diamond and Forbes Five-Star room.
Order: The bento opener with Cory's family's heirloom soy sauce; the omakase follows.
Tip: One service nightly Tuesday to Saturday. Reservations are non-refundable; sake pairing is the add-on locals book.
Japanese sushi in Milan
Wicky's Innovative Japanese ★ 4.6
Wicky's in Milan's Centro Storico is chef Wicky Priyan's 12-seat omakase counter, opened 2009, the Sri Lankan-trained sushi master who put Italian fish.
Signature: Omakase sushi, Yellowtail crudo, Tempura
Order: The full omakase set at the counter; do not order off the carte.
Tip: Bookings open 30 days ahead and sell out within hours. Lunch omakase at 12:30 is cheaper than dinner; vegetarian option available with notice.
Japanese sushi in Nashville
Sunda New Asian ★ 4.4
Sunda's Gulch room in Nashville runs the city's most ambitious late-night menu: sushi, bao buns, and a deep cocktail list until 23:30 Friday and Saturday.
Try: Crispy pork belly bao and sushi
Tip: Bar walk-ins; sushi counter takes reservations for groups of two on the same day.
Japanese sushi in New York City
Sushi Noz 2 ★ ★ 4.7
Chef Nozomu Abe's two-Michelin-star Edomae sushi counter on the Upper East Side runs eight seats in New York City. Cypress counter, 90-minute omakase.
Japanese sushi in Omaha
Yoshitomo ★ 4.9
Chef David Utterback's Benson sushi counter is a two-time James Beard Best Chef: Midwest finalist, built on fish-ageing technique and Nebraska sourcing.
Signature: Fish-aged nigiri, Omakase sushi
Order: Chef's omakase: dry-aged fish nigiri in a style rarely seen outside coastal cities.
Yoshitomo ★ 4.9
Chef David Utterback, a two-time James Beard Best Chef: Midwest finalist, applies rigorous fish-ageing technique to Benson's most acclaimed sushi counter.
All Omaha restaurants →
Japanese sushi in Orlando
Kadence 1 ★ ★ 4.8
Kadence on Winter Park Road in Audubon Park is an eight-seat Edomae sushi counter from Mark and Jennifer Berdin, with a Michelin star since 2022.
Soseki 1 ★ ★ 4.7
Soseki on West Fairbanks Avenue in Winter Park is a ten-seat omakase from chef Michael Collantes, with a Michelin star through the 2026 guide.
Kabooki Sushi ★ 4.6
Kabooki Sushi on East Colonial Drive is chef Henry Moso's modern sushi room with an omakase counter, an a la carte list and a Sand Lake second location.
Signature: Omakase nigiri, Wagyu special rolls
Japanese sushi in Osaka
Sushi Harasho 2 ★ ★ 4.8
Sushi Harasho holds two Michelin stars; the chef seasons only with wasabi and nikiri at a 12-seat unmarked counter in a Nakanoshima back street.
Sushi Minazuki ★ 4.7
A Michelin-starred Kitashinchi omakase counter; Chef Sato sources Seto Inland Sea fish direct from fishermen to a 14-seat pale-wood counter.
Order: ['Omakase course']
Sushi Minazuki 1 ★ ★ 4.6
Sushi Minazuki in Kitashinchi holds one Michelin star for its artistically sequenced omakase at five counter seats, with chef Takayuki Saki showcasing Inland.
Japanese sushi in Philadelphia
Royal Sushi & Izakaya ★ 4.8
Royal Sushi & Izakaya in Philadelphia is the eight-seat Queen Village omakase counter behind the front-room izakaya, ranked among North America's 50 Best.
Signature: Sushi omakase, Pork gyoza
Order: The omakase counter at the back; the crispy pork gyoza if you sit at the izakaya bar in front.
Tip: The omakase books out 30 days at midnight on Resy. The izakaya front room takes walk-ups most weeknights.
Royal Sushi & Izakaya (omakase) ★ 4.7
Royal Sushi omakase in Philadelphia is Jesse Ito's eight-seat Queen Village sushi counter behind the front izakaya, on North America's 50 Best 2025.
Order: The full 18-course omakase; trust the counter on the order, do not request swaps.
Tip: Resy opens at midnight 30 days out. Saturday seatings book in the first 60 seconds.
Japanese sushi in Reykjavik
Uppi Wine Bar ★ 4.1
Uppi sits above Fish Market on Adalstraeti, a casual Reykjavik wine bar running the same kitchen for sushi and small plates at a lighter price.
Signature: Sushi, Small plates
Order: A few sushi rolls with a glass of wine; the kitchen is the same as below.
Tip: The relaxed way into the Fish Market kitchen without the full tasting commitment. Good for a quick stop.
Japanese sushi in Salt Lake City
Takashi ★ 4.9
Takashi on Market Street, chef-owner Takashi Gibo's downtown sushi room since 2004, runs Salt Lake's defining omakase at the bar plus a full Japanese menu.
Signature: Omakase nigiri, Tempura
Order: Omakase at the sushi bar; the menu's signature rolls plus sashimi for the table.
Tip: Walk-in only; arrive before 17:30 on a weekday or after 21:00 to skip the wait. Closed Sundays.
Takashi ★ 4.8
Takashi on Market Street, chef-owner Takashi Gibo's downtown sushi room since 2004, anchors Salt Lake's defining omakase at the bar with creative nigiri.
Order: Omakase at the sushi bar; rotating specials list on the chalkboard.
Tip: No reservations; arrive at opening or after 21:00. The omakase at the bar is the seat.
Japanese sushi in San Diego
Soichi Sushi ★ 4.8
Soichi Sushi in San Diego is Soichi Kadoya's Michelin-starred (since 2022) omakase room in University Heights, an intimate counter with a six-piece omakase.
Signature: Omakase, Local yellowtail sashimi, Hokkaido scallop
Order: The full omakase, sat at the counter; the local yellowtail is the room's recurring star.
Tip: Two omakase seatings nightly; book three weeks ahead on Tock for either.
Soichi Sushi ★ 4.8
Soichi Sushi is a michelin-starred omakase counter in a converted university heights bungalow with no signage and a twelve-seat bar, easy to walk past.
Order: Chef's omakase, the kanpachi nigiri
Why locals love it: A Michelin-starred omakase counter in a converted University Heights bungalow with no signage and a twelve-seat bar, easy to walk past.
Tip: Book a fortnight ahead for the omakase; the a la carte counter takes walk-ins around 17:30 most weeknights.
Soichi Sushi 1 ★ ★ 4.7
Soichi Sushi in San Diego is the one-Michelin-star University Heights omakase counter under Soichi Kadoya, serving Tokyo-style nigiri with local Pacific fish.
Order: The full omakase; the local yellowtail and sea urchin courses if they're on the day's count.
Tip: Counter seating only; book on Tock three weeks ahead for the 6pm or 8:30pm seatings.
Japanese sushi in Sapporo
Sushi Miyakawa ★ 4.9
Sapporo's only three-star Michelin sushi room. Chef Masaaki Miyakawa works Hokkaido seafood across two seatings at a seven-seat Maruyama counter.
Signature: Hokkaido omakase, Aged tuna nigiri, Bafun uni
Order: The full omakase course; chef chooses the season's best Hokkaido catch.
Tip: Reservations open the first day of each month for the month two months out; book through Tableall or call 011-215-0120. Closed Wednesdays.
Sushi Miyakawa 3 ★ ★ 4.9
Three Michelin stars in the 2017 Hokkaido guide, the only sushi at that tier in Hokkaido. Seven seats, two seatings (17:00 and 19:30), omakase only.
Order: The omakase: aged tuna progression and Hokkaido uni nigiri are the season-defining courses.
Tip: Reservations open through Tableall the first day of each month for the month two months out; closed Wednesdays.
Sushiya no Saito ★ 4.7
Chef Akira Saito's Ezomae-style sushi counter at the south edge of Susukino, working only Hokkaido catch into Kiwami and Miyabi omakase courses since 2000.
Signature: Hokkaido omakase nigiri, Bafun uni, Botan ebi
Order: The Kiwami evening omakase, 8 to 9 plates plus nigiri progression.
Tip: Counter only; reservations essential. The Miyabi course is the slightly shorter option for first-time visitors.
Japanese sushi in Seattle
Wataru ★ 4.8
Wataru is tucked into a saxe building ground floor in ravenna, far from any tourist corridor, with a 10-seat bar and no signage at street level.
Why locals love it: Tucked into a Saxe Building ground floor in Ravenna, far from any tourist corridor, with a 10-seat bar and no signage at street level.
Tip: Tock booking opens at midnight three weeks out; the 19:30 second seating is easier than the 17:00.
Sushi Kashiba ★ 4.7
Sushi Kashiba in Seattle's Pike Place Market is Shiro Kashiba's bar: the chef who opened Seattle's first sushi counter in 1970, now back behind glass at 86.
Signature: Omakase nigiri, Geoduck sashimi, Toro
Order: The 14-piece omakase at the bar with Shiro Kashiba himself if you can get the seat.
Tip: The omakase is bar-only and takes 90 minutes; book the 17:00 seating on a Wednesday for the chef and a quieter room.
Wataru ★ 4.7
Wataru in Seattle's Ravenna is the 2015 edomae omakase counter: aged nigiri, Toyosu-sourced fish, and a 10-seat bar that runs two seatings a night.
Signature: Edomae omakase, Aged nigiri, Toyosu fish
Order: The 14-course omakase at the bar; Wataru flies the centrepiece fish from Toyosu Market in Tokyo.
Tip: Tock booking opens at midnight three weeks out; the second seating at 19:30 is easier than the 17:00.
Japanese sushi in Singapore
Sushi Sakuta ★ 4.8
Rose from one to two Michelin stars in the 2025 Singapore guide. Chef Yoshio Sakuta's Edo omakase; seasonally sourced Japanese fish and a specific rice blend.
Signature: Seasonal nigiri omakase, Uni hand roll
Order: The full omakase; the rice-to-topping ratio is a particular obsession of the kitchen
Tip: The counter seats only twelve; booking opens 30 days ahead and fills in hours.
Mustard Seed ★ 4.6
Order: ['8-course omakase (full menu)', 'Laksa course', 'Singapore sling dessert']
Tip: Reservations open on the 1st of each month at 10am for the following month and sell out in minutes. Single-diner spots available on select days.
Japanese sushi in Split
Bota Sare Oyster & Sushi Bar ★ 4.5
Bota Sare in Split's Diocletian Palace is the Bota family oyster and sushi bar pairing Mali Ston oysters with Adriatic-fish nigiri across a few seats.
Order: Mali Ston oysters with the Adriatic tuna nigiri tasting set.
Tip: Counter seats are the right view; book ahead in July and August, when the room fills with one sitting per night.
Japanese sushi in St. Louis
Pavilion ★ 4.9
Nick Bognar's 18-course omakase sits in a glass pavilion behind Sado on The Hill, ranked the best restaurant in St. Louis by the Post-Dispatch since 2024.
Tip: Chef-led nights run around $250 and the trained-team nights around $175; book through Sado. Eighteen small courses, so come hungry.
Japanese sushi in Stockholm
Sushi Sho 1 ★ ★ 4.8
Sushi Sho in Stockholm's Vasastan seats 16 at a single counter for Carl Ishizaki's omakase, Edomae-style with Nordic fish, Michelin star since 2016.
Order: The chef's-choice omakase; the cured mackerel and tuna belly courses are non-negotiable.
Tip: Two seatings a night, Tuesday to Saturday. The 17:30 sitting is calmer; the 20:30 has more energy.
Japanese sushi in Sydney
Izakaya Gaku ★ 4.8
Izakaya Gaku in Sydney: japanese sushi room. Five Dock omakase-style izakaya from a Tetsuya alumnus. 12 seats, sake list deep enough for a third.
Why locals love it: Five Dock omakase-style izakaya from a Tetsuya alumnus. 12 seats, sake list deep enough for a third bottle, far enough from the city to remain a local secret.
Tip: Bookings open four weeks ahead; ask for the bar counter to watch the line.
Japanese sushi in Taipei
Addiction Aquatic Development ★ 4.6
Addiction Aquatic Development in Zhongshan keeps its standing-sushi bar pouring sake and serving chirashi until 02:00 Fri and Sat, 24:00 other nights.
Try: Standing-bar sushi and chirashi
Tip: Sushi bar 11:00-22:00 weekdays, 11:00-02:00 weekends Kitchen close differs from bar close.
Addiction Aquatic Development ★ 4.5
Addiction Aquatic Development is a fish-market food complex in Zhongshan with a standing sushi bar, oyster bar, hot-pot room, and an excellent chirashi deli.
Signature: Standing sushi bar omakase, Live oysters, Sashimi donburi
Order: Counter omakase at the standing sushi bar or a chirashi rice bowl from the deli.
Tip: Open 06:00-24:00 daily for retail; sushi bar 11:00-22:00. Closes 02:00 Fridays and Saturdays.
Addiction Aquatic Development ★ 4.5
Addiction Aquatic Development in Taipei is a fish-market food complex with a standing sushi bar, oyster bar, and the city's best chirashi don to go.
Signature: Standing sushi bar, Chirashi don
Order: Standing-bar omakase or a chirashi rice bowl from the deli.
Tip: Open 06:00-24:00 daily; sushi bar 11:00-22:00.
Japanese sushi in Tampa
Kosen ★ 4.8
Kosen on Palm Avenue in Tampa Heights holds a Michelin star for Chef Andrew Huang's 12-seat chef's-counter omakase featuring 20-plus courses.
Signature: 20-course omakase, Toyosu nigiri, Wagyu course
Order: The signature omakase menu with the seasonal sake pairing; the wagyu course is the standout.
Tip: Reservations through Tock; Kosen held its Michelin star in the 2024, 2025 and 2026 guides under the Noble Rice ownership group.
Koya ★ 4.8
Koya on West Platt Street in Hyde Park holds a Michelin star for Chef Eric Fralick's 8-seat omakase, with bluefin tuna and uni flown from Toyosu weekly.
Signature: 15-course omakase, Bluefin tuna, Uni handroll
Order: The full tasting menu ($295); the bluefin tuna course and uni handroll are the benchmarks.
Tip: Reservations open the 15th of each month at 10am for the following month; the 8-seat counter sells out in minutes.
Kosen 1 ★ ★ 4.8
Kosen on Palm Avenue in Tampa Heights holds a Michelin star for Chef Andrew Huang's 12-seat 20-plus course omakase, with Toyosu-sourced fish weekly.
Japanese sushi in Tokyo
Sukiyabashi Jiro Honten ★ 4.8
Sukiyabashi Jiro Honten in Tokyo's Ginza is the 10-seat counter made famous by Jiro Dreams of Sushi. Yoshikazu Ono runs it; concierge bookings only.
Tip: The Ginza main shop no longer takes public bookings; the Roppongi branch (Takashi Ono) is the accessible relative, two stars in the 2026 guide.
Sushi Saito ★ 4.7
Sushi Saito in Tokyo's Roppongi is Takashi Saito's eight-seat edomae sushi counter in Ark Hills South. Three Michelin stars 2009-2019, concierge-only.
Tip: Top hotel concierges and a few private members handle bookings; cold-call requests are not accepted.
Sushi no Midori Umegaoka ★ 4.4
Sushi no Midori Umegaoka in Tokyo is the original branch of the value-sushi chain. Big-piece nigiri, queue-based seating, lunch sets under 2,000 yen.
Signature: Lunch jo-nigiri set, Anago saltwater eel, Chu-toro tuna belly
Order: The jo-nigiri set; an extra plate of anago and chu-toro brings it home.
Tip: Closed Wednesdays. Queue ticket machine outside; 60-90 minute waits at lunch.
Japanese sushi in Toronto
Sushi Masaki Saito 1 ★ ★ 4.8
Sushi Masaki Saito on Avenue Road runs an edomae omakase counter on a 200-year hinoki bar, Michelin one-star in the 2026 guide after two stars 2022-2024.
Shoushin 1 ★ ★ 4.5
Shoushin on north Yonge is chef Jackie Lin's edomae sushi counter on a 200-year hinoki bar, Michelin one-star with fish flown from Toyosu weekly.
Japanese sushi in Valencia
Kaido Sushi Bar 1 ★ ★ 4.6
Kaido Sushi Bar on Carrer de Xile in Valencia is chef Yoshikazu Yanome's one-Michelin-star edomae sushi counter, the city's only Michelin sushi room.
Japanese sushi in Vancouver
Sushi Masuda ★ 4.8
Sushi Masuda on West 1st Avenue is chef Hirofumi Masuda's small edomae counter since 2018, Michelin-starred in the inaugural 2022 Vancouver guide.
Signature: Edomae omakase, Akami tuna, Hokkaido uni
Order: The omakase at the counter; chef Hirofumi Masuda trained at Sukiyabashi Jiro and Sushi Saito.
Tip: Reservations on Tock open 60 days out and book within minutes; one omakase price point.
Masayoshi ★ 4.8
Masayoshi on Fraser Street is chef Masayoshi Baba's small edomae sushi counter since 2014, Michelin one-star from the inaugural 2022 BC guide.
Signature: Edomae omakase, Akami nigiri, Steamed egg custard
Order: The omakase counter set, the only menu format; chef Masayoshi Baba sets the pace.
Tip: Reservations open 30 days out on Tock and book within minutes; counter only.
Masayoshi 1 ★ ★ 4.8
Masayoshi on Fraser Street is chef Masayoshi Baba's small edomae sushi counter since 2014, Michelin one-star from the inaugural 2022 BC guide.
Japanese sushi in Washington DC
Raw Omakase DC ★ 4.7
Raw Omakase DC in Washington DC is Chef John Yi's Logan Circle Japanese tasting counter on the third floor above Takara 14 on 14th Street, a sub-ten-seat.
Signature: Edomae nigiri progression, Seasonal sashimi course
Order: Whichever nigiri course leads the run.
Tip: The 18:00 seating is the 15-course $125 menu; the 20:15 seating is the 18-course $150 menu. Reserve via the website Tuesday through Saturday.
More cities are in research. Want japanese sushi covered somewhere specific? Tell us where you want to eat.