Tokyo, Japan | Udatsu Sushi | Nakameguro Sushi

- Restaurant Details -

* Please note that Chef Udatsu is not at the restaurant on Wednesdays and national holidays.
* Additionally, while there are counter seats on both the first and second floors, even if Chef Udatsu is present, he does not personally prepare sushi at the second-floor counter; sushi in that area is prepared by apprentices trusted by Chef Udatsu.

Some might find the combination of herbs and sushi a bit unusual, but that is precisely the signature of the Michelin-starred restaurant Udatsu Sushi. Chef Udatsu was initially uninterested in herbs, finding their flavors too intense and floral. However, a visit to Kajiya Farm in Hiroshima, a farm specializing in pesticide-free herbs, changed his mind. There, he tasted a fish dish prepared with herbs, an experience that led him to consider pairing seasonal fish with herbs, ultimately giving birth to his signature 'Herb Roll Sushi.' This dish perfectly combines seaweed, fish, and herbs, often garnished with a small sprig of flowers at the center of the sushi. As a seasonal dish, the pairing of fish and herbs changes with the seasons, with the fish personally selected by Chef Udatsu daily from his network of suppliers at Toyosu Market. 

Udatsu Sushi's attention to detail extends beyond the fish. The restaurant's 'Kinuhikari' rice comes from producers in Tokyo with whom the restaurant has direct contracts. After harvest, the rice is stored under strictly controlled temperature and humidity, and seasoned with a special vinegar blend made from three types of rice vinegar from the famous Iyo Vinegar Brewery in Kyoto. The sushi is wrapped in seaweed from Asakusa, Kagoshima Prefecture, and then dipped in the restaurant's special soy sauce, a blend of aged mirin, sake, and three different soy sauces from Kondo in Tokyo, Horikawa Nomura in Wakayama, and Hikari in Itoshima.

 Every component of the sushi is so meticulously crafted that it can almost be considered a work of art. For this reason, the core theme of Udatsu Sushi is 'the fusion of art and sushi': it is a sushi restaurant nestled within an art gallery. If not for the exquisite sushi in front of you, this Nakameguro restaurant could easily be mistaken for a modern art gallery. The restaurant's design is inspired by galleries, such as exposed concrete walls and a simple, unadorned Yoshino cypress counter, which makes the tableware stand out even more. Chef Udatsu states, 'Sushi is a work of art created by the chef,' a sentiment further embodied by his use of different tableware for summer and winter.

- Meal Contents -

* Meal images are for reference only.

• Lunch Chef's Omakase Course (Lunch Course)

Chef's Selection Dishes (4 items), Nigiri Sushi (10 pieces), Sushi Roll, Tamago Sushi (Egg Omelet Sushi)

• Wednesday Exclusive: Dinner Chef's Omakase Course (Dinner Course)
  21 dishes, including various Nigiri Sushi and small plates (tsumami)

• Vegetarian Chef's Omakase
  Course 18 dishes, including vegetarian sushi and small plates (tsumami)
  
  
  

• Dinner Chef's Omakase Course (Dinner Course)
  21 dishes, including various Nigiri Sushi and small plates (tsumami)
  

* Images are for reference only; dishes will be adjusted based on the freshest seasonal ingredients.