The Tokyo Sushi Guide
Understand sushi
the way Tokyo does.
A chef-led guide to authentic Edomae sushi, omakase etiquette, and the culture behind Tokyo’s finest counters – written for travelers who want to taste it properly.
Curated by Sushi Tanji · Oku-Akasaka, Tokyo
What is The Tokyo Sushi Guide
A guide written from behind the counter.
The Tokyo Sushi Guide is a chef-led publication for anyone who wants to understand real sushi – not a restaurant blog, but a trusted reference to the craft, etiquette and seasonality of Edomae sushi as it is practiced in Tokyo today.
Every guide is grounded in the daily work of a Tokyo sushi counter: how fish is sourced and aged, why the rice matters as much as the fish, how an omakase actually flows, and what to do – and not do – when you sit down. Our aim is simple: to help first-time visitors and lifelong enthusiasts alike experience Tokyo sushi with confidence and respect.
Chef-led, not crowd-sourced
Every article is written and reviewed from the perspective of a working Tokyo sushi chef.
Traveler-first
Clear English explanations of the words, customs and choices that first-time guests find confusing.
Always seasonal
Guidance that follows the Japanese calendar of fish, because sushi changes with the season.
Browse by theme
Explore the guide
Twelve categories that together map the whole world of Tokyo sushi – from your very first omakase to the fish, the counter, and the culture around it.
First Omakase
How omakase works, what it costs, and how to enjoy your first one.
Edomae Sushi
The Tokyo style of sushi – its history, technique and philosophy.
Sushi Etiquette
Hands or chopsticks, soy sauce, timing – the unwritten rules made clear.
Fish Encyclopedia
An illustrated glossary of the fish and shellfish you will meet on the counter.
Seasonal Fish
What is at its peak right now, and why timing is everything in sushi.
Inside the Sushi Counter
The tools, the wood, the rituals – how a Tokyo counter really runs.
Japanese Tea Ceremony
The spirit of hospitality that frames a proper Japanese meal.
Sake Pairing
How to choose sake with sushi – a simple framework for great pairings.
Japanese Culture
The customs, aesthetics and ideas behind how Japan eats.
Tokyo Dining Guide
How to plan, book and navigate fine dining in the city.
Chef Stories
Conversations with the people who devote their lives to the craft.
Sushi Tanji Stories
Notes from our own counter in Oku-Akasaka – the house behind the guide.
Editor’s picks
Where to begin
Three cornerstone guides for first-time visitors to a Tokyo sushi counter. Start here, and the rest of the guide will make sense.
Your First Omakase: a complete guide
What omakase means, how the meal unfolds, what to wear, how to pay, and how to relax and enjoy the chef’s choice.
Sushi etiquette, without the anxiety
Fingers or chopsticks, how to use soy sauce, when to eat, what to say to the chef – the real rules, gently explained.
What makes sushi “Edomae”
The Tokyo tradition of curing, aging and seasoning fish – the ideas that separate great sushi from merely fresh fish.
Learn sushi
One piece at a time.
Sushi rewards a little knowledge. Learn to read a counter, recognise the fish in front of you, and understand why each piece is served the way it is.
- The fish, from akami to uniFish Encyclopedia
- Reading the seasonSeasonal Fish
- How the counter worksInside the Counter
Experience Tokyo
Beyond the plate.
A great sushi meal is part of a larger evening. Learn how to plan a night out in Tokyo, understand the customs around the table, and make the most of your visit.
- Planning a night of fine diningTokyo Dining
- Customs at the Japanese tableJapanese Culture
- Choosing sake with your mealSake Pairing
Meet the chef
Curated by Sushi Tanji
Head Sushi Chef · Sushi Tanji, Oku-Akasaka
“Good sushi is honest work – the right fish, at the right moment, treated with respect. This guide is how we share that with the world.”
The Tokyo Sushi Guide is edited from the counter of Sushi Tanji, an omakase house in Oku-Akasaka trained in the Edomae tradition. Rooted in Kyushu and working with trusted suppliers across Japan, the chef serves each guest with sincerity – and writes this guide in the same spirit, so that visitors from anywhere can understand what they are tasting.
Deeper into the craft
Three worlds worth knowing
The Tea Ceremony
Where the Japanese idea of hospitality begins – and how it shapes every meal that follows, including sushi.
Read the cultureSeasonal Fish
Tuna in winter, sea bream in spring, bonito with the first green leaves – a year of sushi told through its fish.
Follow the seasonSake Pairing
A calm, practical way to pair sake with sushi – no jargon, just what tastes good and why.
Learn to pairThe newsroom
Latest from the guide
New guides publish through the season. The first cornerstone pieces are live now.
Good to know
Frequently asked questions
What is omakase?
Omakase means “I leave it to you.” Instead of ordering from a menu, you trust the chef to serve a sequence of the best fish available that day, piece by piece, at the counter. It is the classic way to experience Edomae sushi in Tokyo.
Should I eat sushi with my hands or chopsticks?
Both are perfectly acceptable for nigiri. Many chefs prefer you use your fingers, because it is gentle on the rice. Sashimi is eaten with chopsticks. Whatever you choose, eat each piece in one bite, soon after it is served.
How do I use soy sauce with nigiri?
Dip the fish – not the rice – lightly into soy sauce, if any is offered. At many omakase counters the chef already seasons each piece, so no soy sauce is needed at all. When in doubt, taste first before reaching for the soy.
What does “Edomae” sushi mean?
Edomae refers to the Tokyo (old “Edo”) style of sushi, built on techniques such as curing, marinating and aging fish rather than serving it purely raw. These methods deepen flavour and are the foundation of how sushi is made in Tokyo today.
Is this guide only about Sushi Tanji?
No. The Tokyo Sushi Guide is a broader resource about understanding and enjoying authentic sushi in Tokyo. It is curated by the chef of Sushi Tanji, who shares the knowledge of the counter so any visitor can dine with confidence – wherever they choose to eat.
Where is Sushi Tanji, and can I book a seat?
Sushi Tanji is an omakase counter in Oku-Akasaka, Minato-ku, Tokyo. You can reserve a seat online, and English guidance is provided for overseas guests. See the reservation page to book.
From the guide to the counter
Read the guide, then taste it.
When you are ready to experience Tokyo sushi for yourself, our counter in Oku-Akasaka is waiting. English guidance provided for every overseas guest.
Understand sushi the way Tokyo does.
A chef-led guide to authentic sushi in Tokyo – the craft, the etiquette, the seasons and the culture of the counter. Curated by Sushi Tanji, Oku-Akasaka.