Sushi no Midori Umegaoka is a japanese sushi restaurant in Umegaoka, Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Day trip · 3 hours
Instead of simply walking through Toyosu Market, discover how Japan's top sushi chefs select the fish that become extraordinary omakase meals.
Guided tour · 3 hours
Savor premium "Japanese classic dinner" in neon-lit Shinjuku! Explore vibrant Kabukicho with a local guide, enjoy authentic Omakase sushi, and taste Japan's #1 A5 Wagy...
3 hours
Learn how to make sushi and ramen in a cooking class in Tokyo. Master the art of making ramen soup and chashu, a type of pork belly, and discover the origins of sushi.
Address: 1-22-12 Umegaoka, Setagaya-ku, Tokyo 154-0022
Ginza Yoshihiro in Tokyo's Pola Ginza tower is the two-Michelin-star tempura counter where Yoshihiro Murata fries each piece to order on white-flame charcoal.
OrderOmakase tempura course with anago and maitake; lunch is half the dinner spend.
TipClosed Sundays. Reserve via Tableall 60 days ahead; lunch seating opens earlier.
Yoroniku Omotesando in Tokyo is the cult basement yakiniku counter on Minami-Aoyama, the room that built Tokyo's modern wagyu-tasting genre. Booking-only.
OrderThe omakase course with tongue plate, sirloin and Chateaubriand; finish with reimen.
TipReserve via Pocket Concierge 60 days ahead. The dinner course is the same omakase format every day.
Tempura Uchitsu in Tokyo's Minami-Azabu is Daisuke Uchitsu's two-Michelin-star tempura counter, all sesame-oil frying, eight seats and seasonal omakase only.
OrderThe full omakase tempura course; ten to twelve pieces and a tendon rice closer.
TipClosed Sundays. Phone reservation in Japanese only; Pocket Concierge handles English bookings.
Uoshin Nogizaka in Tokyo is the seafood izakaya where the boat-shaped sashimi platter feeds four. Direct buying from the Toyosu auction floor each morning.
OrderThe big sashimi boat platter; grilled saba and aged tuna are the through-line.
TipWalk-ins only after 17:00; bring cash for the cover charge. Other Uoshin branches in Shinjuku and Shibuya.
Ginza Shinohara in Tokyo's Kanda is Tetsuya Shinohara's three-Michelin-star kaiseki room. Counter-only, dramatic platings on lacquered shogi-board stands.
OrderThe full omakase kaiseki; hairy crab and shaved wagyu are the showstoppers when in season.
TipClosed Sundays. Reserve via Tableall 90 days ahead; the menu is presented as a single seasonal arc.
Savoy Pizza Azabu-Juban in Tokyo is the AVPN-certified Neapolitan pizza counter that built Tokyo's wood-fired pizza scene. Two-item menu, six counter stools.
OrderThe Margherita and the Marinara, side by side.
TipCash only at the counter. Closed Mondays; queue from 11:30 for lunch.
