Tokyo, Japan｜Udatsu Sushi Udatsu Sushi｜Nakameguro Sushi

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Restaurant Details

Please note that Chef Zhida will not be in the restaurant on Wednesdays and public holidays.
※ In addition, although there are bar seats on both the first and second floors of the restaurant, even if Chef Zhida is present on the day, he will not make sushi at the second-floor bar himself. The sushi in that area will be made by Chef Zhida's trusted apprentice.

Some might find the pairing of herbs with sushi odd, but that's precisely the hallmark of Michelin-starred restaurant Udatsu Sushi. Chef Udatsu initially wasn't interested in herbs, finding their flavors too strong and floral. However, a visit to Kajiya Farm in Hiroshima, a farm specializing in pesticide-free herbs, changed his mind. There, he sampled a fish dish cooked with herbs, an experience that inspired him to pair seasonal fish with herbs, thus creating his signature dish, "Herbal Roll Sushi." This dish perfectly combines seaweed, fish, and herbs, often garnished with a small flower in the center. As a seasonal dish, the combination of fish and herbs changes with the seasons, and the fish is personally selected daily by Chef Udatsu from his network of suppliers at the Toyosu Market.

Udatsu Sushi's attention to detail extends beyond the fish itself. The restaurant's "Kinuhiki rice" comes from producers in Tokyo with whom they have direct contracts. After harvesting, the rice is stored under strictly controlled temperature and humidity and treated with a special vinegar made from a blend of three types of rice from Kyoto's renowned Iyo vinegar factory. The sushi is wrapped in nori seaweed from Asakusa in Kagoshima Prefecture and then dipped in the restaurant's special soy sauce, a blend of aged mirin, sake, and three different soy sauces from Tokyo's Kondo, Wakayama's Horikawa Nomura, and Itojima Hikari.

Each component of the sushi is so meticulously crafted that it can almost be considered a work of art. Therefore, the core theme of Udatsu Sushi Restaurant is "the fusion of art and sushi": it's a sushi restaurant nestled within an art gallery. Were it not for the exquisite sushi before you, this Nakameguro restaurant could easily be mistaken for a modern art gallery. The restaurant's design is inspired by galleries, with exposed concrete walls and a simple, unadorned Yoshino cypress bar that makes the tableware stand out even more. Chef Udatsu states, "Sushi is a work of art created by the chef," a point he further emphasizes by using different tableware for summer and winter.

-Meal Contents-

※The food illustrations are for reference only.

• Chef's Recommendation for Lunch: Omakase Set Menu

Chef's Choice Dishes (4 dishes), Nigiri Sushi (10 pieces), Sushi Rolls, Tamago Sushi (Egg Roll Sushi)

• Wednesday Only: Chef's Recommended Omakase Set Menu (Evening Set Menu)
  The menu includes 21 dishes, including various nigiri sushi and small plate dishes.

• Vegan chef recommends Omakase
  The set menu consists of 18 dishes, including vegetarian sushi and small plate dishes.
  
  
  

• The chef recommends the Omakase set menu for the evening.
  The menu includes 21 dishes, including various nigiri sushi and small plate dishes.
  

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