Ultimate Guide to Authentic Sushi Restaurants in Tokyo
By The Japan Switch Team | September 22nd, 2024
Whether or not you already reside in Japan or travel all the way to Japan, you might crave for sushi that is authentic and irresistibly good.
This article not only introduces some authentic sushi restaurants in Tokyo but will also equip you with the basic knowledge about Japanese sushi along with rules and manners at sushi restaurants.
Before doing so, however, let’s clarify what authentic sushi suggests!
This article is a part of our extensive series on Learning about Japan through Online Japanese Lessons at Japan Switch.
What is the difference between authentic and non-authentic sushi?
Are California rolls authentic?
If you reside overseas, you might have encountered many kinds of sushi that look like the photo below. California roll. Avocado roll. Philadelphia roll. In short, they are called ‘westernized sushi,’ which indicates that they are specifically modified to suit the locals’ preferences and the ingredients available in western countries.
You won’t be surprised to learn that you can hardly see those kinds of sushi anywhere in Japan. If you do find them, chances are that they make them predominantly for the tourists, responding to their demand. That said, native Japanese people would not associate the word ‘sushi’ with such rolls specifically developed and popularized overseas.
As such, I can hardly say that California rolls are authentic, and indeed many native Japanese consider California rolls, or Westernized sushi in general, as some kind of dish that is completely different from sushi, although they taste good. In conclusion, authentic sushi indicates a kind of sushi that was born in Japan and has been existent for a long time, some of which I will explain later in this article.
Is there such a thing as vegan sushi?
Some of you might also wonder if there is such a thing as vegan sushi. The answer is yes, and you can enjoy authentic sushi as a vegan. However, as the basic idea of sushi is a slice of raw fish with a small portion of rice, you might find fewer options for sushi in Japan.
There are yet some types of sushi that are made of vegetables or beans, such as kappa maki (cucumber rolls), natto maki (fermented soybeans rolls), and menegi zushi (green onion sprouts sushi). But the thing is, even if you go to a standard sushi restaurant and try to order vegan sushi, the restaurant staff might not be familiar with explaining what kinds of options are available for your dietary needs.
In order to avoid this, it would be a good alternative to try vegan-friendly sushi restaurants where chefs develop sushi that are specifically tailored for the needs of vegans.
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What do I mean by authentic sushi restaurants?
In other words - if westernized sushi hardly exists in Japan, then what do I mean by “authentic” sushi restaurants?
At this point, some of you might wonder what I mean by ‘authentic sushi restaurants,’ considering that globally popular sushi such as California rolls hardly exist in Japan. Nowadays, there are many headlines on the internet that say ‘authentic something,’ but let’s start by understanding what ‘authentic’ actually means.
According to the dictionary of Oxford Languages, authentic means “made or done in the traditional or original way; or in a way that faithfully resembles an original.” If that is the case, certain types of sushi restaurants such as kaitenzushi (conveyor belt sushi where you can sit and wait for sushi that is delivered on by the conveyor belt beside your seat.) might not be authentic, as this is specifically developed as a budget-friendly and family-friendly option.
Indeed, most kaitenzushi are offered at a cheaper price and many Japanese people think of it as an affordable alternative. As a personal experience, I used to go to kaitenzushi more often when I was at high school and university, most of the time with my friends because my budget was rather limited at the time.
Although it is too soon to conclude that you can’t have good sushi at kaitenzushi, it is more common to associate the term ‘authentic’ with sushi restaurants that do not have conveyor belts and instead have a counter or bar in front of you in which professional chefs prepare sushi in real time.
So, to be clear, what I mean by authentic sushi restaurants in Japan is rather a matter of a type of restaurant along with the quality of sushi, than a type of sushi.
If you want to know about Japanese sushi in general, then check out Ultimate Guide to Japanese Sushi: How much do you know?
Technical terms that native Japanese people use when eating sushi
シャリ (Shari)
シャリ Shari is synonymous with rice, but it is only used in the context of sushi. Unlike usual rice without seasoning when eaten with side dishes, shari is seasoned with rice vinegar, sugar and salt. Therefore it has a slight sweet flavor with a hint of sourness, which balances perfectly with a piece of fish or vegetables. The word can be used, for example, when you would like to adjust the portion of shari to suit your preference.
ガリ (Gari)
ガリ Gari is a type of pickle (tsukemono) that is thinly sliced and marinated in vinegar mixed with sugar, and has a slightly pink color. After you eat some sushi, you might feel that you have had enough because many ingredients used in sushi are a little fatty. That’s the perfect time to eat a piece of gari or two in order to refresh your palate - then you are good to go for another round of sushi.
ネタ (Neta)
ネタ neta means the ingredients used along with rice. It is an umbrella term that covers all kinds of ingredients, ranging from vegetables to fish to crustaceans. The word neta is generally used in the context of leaving comments on sushi quality, e.g. you might want to say ‘ネタが新鮮で美味しいね’ (Neta ga shinsen de oishii ne.), which translates into ‘Neta is fresh and tasty.’
サビ抜き (Sabi nuki)
Sabi nuki literally means not to put wasabi on the sushi. サビ Sabi is a shorter term of wasabi, which is a type of unique vegetable grown in Japan and tastes similar to horseradish. Although this custom is more common for children, it is not rude and completely fine to ask for sushi that does not contain wasabi. Here’s a useful phrase for when you do not want to have any wasabi in your sushi.
Types of authentic sushi you should know
握り (Nigiri)
Nigiri means to shape a small portion of rice into a rectangular round shape. This is the most common type of sushi, and native Japanese people usually associate the term sushi with this specific form. Although there are countless varieties of ingredients that are used for nigiri, there are mainly two types according to how neta is cooked.
Fresh nigiri
The most classic type of nigiri is to put on the raw and fresh piece of fish or vegetables. Fish is neatly cut into pieces so it can be placed on shari.
Charred nigiri
It is also quite common to char a piece of fish and place this on top. This way you can smell and taste the roasting aroma, which is, I assure you, irresistible. Relatively fatty fish such as salmon or fatty tuna is preferred to be eaten in this way.
軍艦 (Gunkan)
If you know the meaning of gunkan, the name sounds a little intimidating. It means a battleship, and a certain type of sushi is called by this name simply because it resembles the shape and color of a battleship.
As is the case with nigiri, a small portion of rice has a rectangular round shape, on which the ingredients are placed. The difference is that the outer layer is wrapped in seaweed (nori), and specific ingredients are preferred to be used for gunkan. Everything I introduce here is tasty and I recommend that you try it while in Japan!
Ikura (salmon roe)
Ikura is a type of salmon roe (salmon caviar), and is one of the most popular ingredients when it comes to sushi. The word ikura originally comes from the Russian word ikra, which means caviar in general, but in Japan ikura specifically indicates salmon roe. It is usually served in the form of gunkan, presumably because they consist of tiny pieces and the seaweed that surrounds shari can hold those tiny pieces together without letting them fall apart.
Negitoro (minced raw tuna with green onions)
Negi means green onion, and toro means minced raw tuna. This is also preferred as a form of gunkan presumably for the same reason as ikura. As minced raw tuna can be quite fatty and the texture is soft, green onion is added on top as a refreshing garnish. Negitoro is also popular as a form of makimono (another type of sushi which I will explain shortly), and is one of the most affordable types of sushi.
Uni (sea urchin)
Uni (sea urchin) is regarded as one of the expensive ingredients for sushi among many. A sea urchin is an invertebrate animal that has a spiny outer shell and inhabits the seabed. As the edible part is inside the shell, the shell is cracked and in it there are tangerine-colored soft pieces that are used for sushi. It is slightly sweet and has a creamy texture.
巻物 (Makimono)
Makimono is another type of popular sushi that you can order at practically any sushi restaurant in Japan. The word ‘maki ’ means to roll, whereas ‘mono’ simply means ‘a thing.’ That said, makimono means a thing that is rolled. At sushi restaurants overseas you might have probably seen the word ‘maki.’ The idea between those two words are the same, it is just that in Japan they call it ‘makimono’ without abbreviating the word.
Makimono has two contrasting types, one is futomaki (太巻き) and the other is hosomaki (細巻き). Futomaki usually consists of a variety of ingredients and therefore the roll is thicker, while hosomaki usually consists of one or two ingredients. Just to make it easier to remember, futo means thick, and hoso means thin.
Cucumber
Cucumber is one of the most popular ingredients in makimono. If you look for the word kyūri, the Japanese translation for ‘cucumber,’ you may never be able to find it on the menu, though.
This is because cucumber rolls are usually called kappa maki and not kyūri maki. Kappa is a little green monster that appears in Japanese traditional narratives. They live in water, and when they come out of water they are said to wrap cucumbers around their body to prevent them from drying out. The word kappa maki derives from this very legend.
Kanpyō
Albeit unfamiliar to many who travel to Japan, kanpyō is another major ingredient for makimono. They are dried shavings of a certain type of gourd that looks similar to pears. It has a brown color as this is marinated in a mixture of sugar, soy sauce and sweet rice wine (mirin) when used for sushi.
Natto (fermented soy beans)
Fermented soybeans, or natto, is commonly used in makimono as well. It has a brown color and has a unique strong smell. Because of its distinctive and rather off putting smell as well as its sticky texture, some do not like it at all. Even so, I would recommend that you try natto maki, as I believe you will come to like it in time as with any acquired taste!
Authentic sushi restaurants in Tokyo for special occasions
If you are looking to find some authentic sushi restaurants for special occasions such as an anniversary, birthday, or even a proposal, here are some great places to consider! The following sushi restaurants in Tokyo are suitable for any special occasion.
Ginza Kyubey 銀座久兵衛
Since its opening in 1935, Kyubey has been one of the leading authentic sushi restaurants in Ginza. The restaurant offers a classic style of preparing sushi in front of the customers who sit at the counter, and is suited for any occasion for celebration. The main store is located in Ginza, but there are some other branches in Tokyo.
Ginza Iwa 銀座いわ
This is one of the up-and-coming authentic sushi restaurants that opened its door in 2012 already enjoys a lot of popularity among locals and foreigners alike. The chef, Mr. Iwa is exceptionally talented in hand-picking the freshest catch of the day, and he tailors sushi in a way that pairs well with sake. Do visit Ginza Iwa and enjoy his sushi along with an excellent collection of quality sake.
Ginza is a good place to buy some omiyage (souvenirs). Check out Ultimate Guide to Japanese Omiyage so you can get souvenirs on the way back.
Sushi Kakuno 鮨かくの
This is literally the hidden-gem located somewhat secretly in Roppongi. The signature is their shari, because they blend the two types of rice on their own to offer one-of-a-kind shari. The sake is also a must-try!
Sushi Kadowaki 鮨 門わき
You will be hard pressed to find a restaurant that has only one menu offering - an omakase course. Omakase means that you leave the menu to the chef and they will decide what to serve according to the day’s catch etc. The fact that they only have one menu item really shows that they are confident in their ability to deliver high quality.
So sit back, relax and enjoy their hand-picked selection of sushi. Additionally, Sushi Kadowaki is known for aging fish to have umami taste, which can be best described as savory or meaty, in an effort to bring out its best characteristics. One standout is tokishirazu salmon (the literal meaning is ‘salmon that forgot time), which is a rare fish because it is caught only during a short period.
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*All the information is up-to-date as of September, 2024 but may change, so please check the restaurant’s website for more information.
Affordable but authentic sushi restaurants in Tokyo
Up to this point, I have introduced authentic sushi restaurants that are a little on the pricier end for special occasions. Some of you might have wondered if you can only expect to find authentic sushi by breaking the bank, but don’t worry! Here are a few more restaurants that are much more affordable compared to the above restaurants but still deliver quality and authentic sushi.
すし処 新田中 都立大学 Sushidokoro Shin Tanaka Toritsudaigaku
This is one of the rare restaurants that takes the style of buffet yet still delivers very good quality, which is the highlight of this restaurant. Yet, it has its special rules unlike the usual buffet-style restaurants, so I wrote down some things to keep in mind.
- There is a time-limit of 70 minutes.
- Buffet-style is only available in the evening.
- Sushi is prepared after you order, and you can only order up to 2 pieces of sushi at a time.
Despite these special rules, Sushidokoro Shin Tanaka is loved by many for its good quality and cost performance. The price for the buffet is only 5,280 yen as of September, 2024, which is unbelievably cheap if you take into account the quality.
Last but not least, keep in mind that you have to make a booking well beforehand, as they only take customers via reservations and it is extremely popular. One signature is boiled shrimp, because it gets boiled only after the order, which is not common for most of the sushi restaurants, therefore you can enjoy its fresh taste.
金沢まいもん寿司 殊姫 大手町 Kanazawa Maimon-zushi Tamahime Otemachi
This place is the most affordable among the sushi restaurants I’ve listed so far. Its original location is in Kanazawa, Ishikawa prefecture, and they have some branches in Tokyo as well. One of their menu highlights is nodoguro, a blackthroat seaperch. Ishikawa is the place famed for this blackthroat seaperch, and you can order it at this branch without having to go all the way to Ishikawa.
喜寿司 Kizushi 人形町
The moment you arrive at Kizushi, you’re going to feel like you’ve stepped into and gotten lost in the past! As the traditional architecture indicates, Kizushi has been in Ningyocho for more than a century. Here you can enjoy the traditional Edomae-zushi, which means sushi made with fresh fish caught in the Tokyo bay and is synonymous with traditional sushi style.
The signatures are tuna and conger eel, because Kizushi uses only the ingredients that are carefully picked by wholesale intermediaries in Toyosu fish market that Kizushi relies on for a long time.
*All information is up-to-date as of September, 2024 but may change, so please check the restaurant’s website for more information.
Rules and manners to keep in mind when you dine at authentic sushi restaurants
Now that you have an idea of some authentic sushi restaurants to visit, it’s also worth getting familiar with the rules and manners that are specific to eating sushi at these restaurants. Let’s look at some big dos and don’ts when it comes to showing courtesy in an authentic sushi restaurant.
How to dip your sushi into soy sauce
You might be asking, “seriously?” But, yes, there is indeed a proper way to do this. The most common mistake for those who are not familiar with eating sushi would be to dip their sushi so much into the soy sauce that it breaks apart in the sauce.
A piece of sushi breaks easily if you treat it too harshly, so it is recommended that you treat it in a gentle manner. Whether you use your hand or chopsticks, do not grab sushi too tight, otherwise it breaks apart. Then, dip the side of the ingredient, not the rice, into the soy sauce. This is to avoid leaving some pieces of rice in the soy sauce.
Eating sushi, by hand or with chopsticks?
There are constant discussions about whether you eat sushi with hands or with chopsticks. The answer is, it is up to your preference and there is no rule that says eating by hand or with chopsticks is more sophisticated than the other.
Both ways have their upsides. Eating by hand means using four senses out of the five (well, utilizing the hearing sense is not likely when eating sushi), which will enhance your dining experience. Eating with chopsticks, on the other hand, will save your time from needing to wipe your hands every time they get greasy, which happens a lot considering how fatty some of the ingredients can be.
Some of you might be concerned that eating by hand is not hygienic, but rest assured, there is a wet hand towel (oshibori) available for you to wipe your hands thoroughly before using your hands. The only thing to be careful of is that when you visit sushi restaurants with someone, it is better to follow the way they are eating, whether by hand or with chopsticks, so as not to offend your company.
How to treat your chopsticks (where to put them and so on)
There are many don'ts when it comes to the proper usage of chopsticks. One of the most common usages that is against the manner is 渡し箸 watashi bashi. When you put down your chopsticks like a bridge on a plate, then it is called watashi bashi, so keep in mind that you avoid this as much as possible.
寄せ箸 Yosebashi is also another type of taboo. Yosebashi means that you grab your plate with your chopsticks and move it to the side. This is considered not okay, so be careful of that.
How to eat a piece of sushi
As one piece of sushi is quite small, it is common to eat it in one bite. Some ingredients are hard to bite off and it does not look elegant if you struggle biting off a piece of sushi. If you cannot really eat it in one bite albeit its small size, then don't feel obliged to do so. In that case, it is better to bite off than stuff your face.
Customizing your sushi. Is it rude?
A short and concise answer is no. It is not rude at all to ask for a customized order of sushi, such as the sabi nuki that I mentioned earlier in this article. At some authentic sushi restaurants, they are generous enough to modify the size of shari, a portion of rice.
I myself like to have a small portion of shari as it is quite filling, and I like to enjoy many types of sushi before feeling full too quickly. Also, even if you order an omakase course, a course menu decided by the chef according to the day’s stocking and fresh ingredients, it is not rude at all to tell the ingredients you are intolerant to beforehand, not to mention the food you are allergic to.
Photo-taking
I understand that some of you are tempted to take photos of a fresh, glittering, and sophisticated piece of sushi. You are more than welcome to take photos of sushi or the chef preparing a piece of sushi, as long as you do not offend others.
When you take photos, make sure that your camera neither clicks nor flashes. Plus, as the chef expects you to eat while it’s fresh, so avoid concentrating too much on taking tens of photos and miss the best timing of eating it.
At some authentic sushi restaurants, it is a good idea to ask permission for photo taking. Although chances are that they won’t take issue with it, it is always polite to ask for permission in advance. At the end of the day, you have come to experience authentic sushi, not to take photos for your Instagram posts.
Go easy on on perfumes and colognes
As is the case with practically any Japanese restaurant, it is recommended that you do not put any perfume so as not to offend anyone. It is not a good idea for you as well, because the scent of your perfume can keep you from enjoying the smell of each piece of sushi.
Smoking tobacco straight before heading to the sushi restaurant is also a big no-no, too, as the smell of it often offends other customers as well as the chefs. The basic idea here is that you should not bring any strong scents with you.
How to dress
The most important thing is that you are dressed clean and tidy for the restaurant. As long as the dress is clean, does not have wrinkles or stains, you are good to go. Be careful, however, that it is not a good idea to dress too casually. For example, wearing flip-flops or a tank top is not appropriate.
Do you want to learn more about the unique Japanese customs in general? Then check out Guide to Japanese Customs.
Respect manners and enjoy dining experiences at authentic sushi restaurants
By the time you reach the end of this article, you have learned some truly authentic and recommendable sushi restaurants , along with technical terms, rules, manners, and so on. I hope this article was helpful and interesting enough to make you feel like going to one of those restaurants listed here. Do not be scared by the word ‘authentic,’ follow the sushi etiquette we’ve covered, and you are all set!
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