鮨 SUSHI JOURNAL
A guide to omakase, sushi etiquette, master chefs, and the best counters in Japan
Scroll to explore
A guide to omakase, sushi etiquette, master chefs, and the best counters in Japan
一貫の物語
The Sushi Journal — Est. Tokyo
It is not a tasting menu. It is a series of decisions made in front of you, in real time, using seafood selected before you woke up.
Read the guideEverything we publish belongs to one of four sections — from the ritual of the counter to the chefs who built it, and the counters worth flying for.
There is no test at the door. There is a short list of things that change how the food tastes, a slightly longer list of things that make you easy to serve, and a very long list of rules that exist mainly in English.
The listed price is almost never the price you actually pay. Here is what makes up the difference, and what separates each price band.
The wholesale auctions moved in 2018. The shopping street did not, and it remains the best place to spend a morning exploring Japanese seafood.
A living glossary of the words you'll hear across the bar — so the only thing lost in translation is the bill.
Open the lexiconLast updated:
