🍣 Suginami, Japan — Sushi Ranking

喜久寿し

Kikuzushi is a traditional, old-fashioned sushi restaurant in Suginami Ward, Tokyo, run by just two people: a young sushi chef and his mother. Everything is prepared fresh right before your eyes, and every piece has a refined, elegant flavor. The kohada (marinated gizzard shad) is especially well regarded and draws particular praise. At lunch, the top-grade sushi set is remarkably reasonable at 2,200 yen and comes with arajiru, a hearty soup made from fish trimmings. Alongside the food, the warm and gentle hospitality is a highlight that guests appreciate greatly. Many people have come to love this place, finding that a single visit leaves them eager to return again and again.

鮨しん 阿佐ヶ谷 Sushi Shin Tokyo

This six-seat counter sushi restaurant is praised for serving sushi that rivals the Michelin-starred establishments of Ginza at unbeatable value. Its standard omakase course, priced at 10,000 yen, brings out a chef's selection that includes nodoguro (blackthroat seaperch), seared otoro (fatty bluefin tuna belly) topped with uni (sea urchin), and honmaguro chutoro (medium-fatty bluefin tuna). Seated so close to the action, guests can watch the friendly head chef shape each piece by hand and skillfully sear the fish right before their eyes. Diners have shared moving reviews describing textures that shift depending on how the fish is cut, wonderfully fresh sushi, and a calm, relaxed atmosphere that left them feeling satisfied to the heart.

鮨 まるふく

A six-minute walk from Nishiogikubo Station, Sushi Marufuku is a celebrated aged-sushi restaurant recognized in the Michelin Guide Tokyo Selected list. It is known for the deep umami created by fish aged for several weeks and shari (sushi rice) seasoned with red vinegar. The 25,500 yen omakase course alternates between nigiri and tsumami (small savory dishes), giving the meal a comfortable, well-paced rhythm from start to finish. The restaurant has a strong reputation for its hikarimono (silver-skinned fish such as gizzard shad and mackerel), prepared with care. Adding to the appeal is the friendly head chef, who happily shares his dedication to the aging process, making conversation across the counter part of the experience.

寿司 周辰 SUSHI SHUTATSU

Just a one-minute walk from the south exit of Ogikubo Station and tucked away down a back alley, this counter-only sushi restaurant in Suginami Ward, Tokyo, is devoted to fine ingredients. The chef sources tuna from the renowned supplier Yamayuki and prepares the shari (seasoned sushi rice) with Hatsushimo rice grown in Gifu Prefecture. Seasonal nigiri can be enjoyed through two omakase (chef's choice) courses, the Kiwami at 16,500 yen and the Kei at 11,000 yen. The signature dish is a whole steamed abalone served with a liver sauce, while the hirame (flounder) cured with kombu and nouten, a rare cut of tuna from the top of the head, are also highly praised. It is a grown-up hideaway where you can savor authentic sushi in a relaxed, unpretentious setting.

鮨 波やし

Tucked away in a back alley of Koenji, this counter sushi restaurant is famously hard to book, with reservations said to run two to three years out. The meal is served omakase (chef's choice), beginning with inventive appetizers such as hairy crab, small rice bowls topped with uni (sea urchin), ikura (salmon roe), and tuna, and moving on to nigiri made with rice seasoned in red vinegar for a rich, mellow flavor. You can pair everything with a selection of more than twenty Japanese sakes. Between the chef's easygoing, lighthearted banter and the outstanding value for the quality, it is a place made for a lively, memorable evening.

しゅん輔

大入鮨

鮨 時成

桃太郎すし 高円寺本店

はま寿司 杉並井草店

すし銚子丸 杉並宮前店

鮨いさお

すしの美登利 高井戸店

魚屋路 下高井戸店

スシロー 荻窪店

くら寿司 井草八幡宮店

鮨 かくきゅう 新高円寺

幸寿司阿佐ヶ谷店

天下寿司 西荻窪店

はま寿司 杉並和田店

すしざんまい 高円寺店

寿司 貴貫ずし 阿佐ヶ谷

鮨 きたがわ

鮨 赤酢 たかやま

大黒寿司

荻窪 天沼 おちあい

いろは鮨

ちよだ鮨 ビーンズ阿佐ヶ谷店

すし松 西荻窪店

すしいち

すし菜 健太郎

阿佐ヶ谷 寿司 鮨 蒼天

Sushi Soten is a sushi restaurant that opened near Asagaya Station in March 2024, where the head chef, who previously ran establishments in hotels and in Ginza, does the work behind the counter. The omakase course (a chef's choice tasting menu) features dishes such as chawanmushi (savory steamed egg custard) made with kinmedai (splendid alfonsino) and nigiri of kamatoro (the fatty tuna collar cut), and it is praised for the balance between individual small plates and the nigiri as well as the overall composition of the meal. The intimate, spotlessly clean space seats just six at the counter, with a generous selection of sake and small dishes to accompany it. With budgets starting from the low 20,000 yen range, this is a place for a truly luxurious dining experience.

梅丘 すしの美登利 阿佐ヶ谷店

撰魚屋 氏家商店

元祖寿司 荻窪駅前店

回転寿司みさき 高円寺店

梅丘 すしの美登利 荻窪店

回転寿司みさき 高円寺パル商店街

鮨処つばき