Sushi no Midori Umegaoka is a japanese sushi restaurant in Umegaoka, Tokyo.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Lunch jo-nigiri set, Anago saltwater eel, Chu-toro tuna belly
Must 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.
Address: Setagaya-ku, Tokyo 154-0022, Japan
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.
Signature: Tempura omakase course, Anago saltwater eel tempura, Maitake mushroom tempura
Order: Omakase tempura course with anago and maitake; lunch is half the dinner spend.
Tip: Closed 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.
Signature: Tongue tasting plate, Hand-cut Chateaubriand, Cold reimen noodles closer
Order: The omakase course with tongue plate, sirloin and Chateaubriand; finish with reimen.
Tip: Reserve 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.
Signature: Sesame-oil tempura omakase, Anago and shrimp openers, Tendon rice bowl closer
Order: The full omakase tempura course; ten to twelve pieces and a tendon rice closer.
Tip: Closed 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.
Signature: Whole sashimi platter, Saba mackerel sashimi, Grilled fish of the day
Order: The big sashimi boat platter; grilled saba and aged tuna are the through-line.
Tip: Walk-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.
Signature: Seasonal kaiseki course, Hairy crab in season, Charcoal-grilled wagyu beef
Order: The full omakase kaiseki; hairy crab and shaved wagyu are the showstoppers when in season.
Tip: Closed 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.
Signature: Margherita D.O.P., Marinara classica, Diavola pepperoni and chilli
Order: The Margherita and the Marinara, side by side.
Tip: Cash only at the counter. Closed Mondays; queue from 11:30 for lunch.
