6 choices of top sushi restaurants in Tokyo! Secret recommendations from veteran local foodies!

Mr Sato, the owner of Tomisho, spent 15 years training at the famous restaurant Sushi Makoto. Sato's sushi is characterised by large vinegared rice and a strong red vinegar flavour, which has gained him overwhelming support from a section of sushi fans who are "sushi-holders". The chef's recommended set menu for

lunch is 12 kan (6,000 yen) of sushi, which is a great value for money. The taste of the restaurant is similar to that of Shinbashi Shimizu, one of the most famous sushi restaurants in the Edo period, and the "old-fashioned" taste of shakshouka sushi satisfies both the body and mind.

A representative of Tokyo's new style of sushi, it provides a stage for up-and-coming sushi professionals to showcase their cuisine with the support of seasoned professionals. The counters and cutting boards are made of cypress wood, the logs of which were purchased fifteen years ago. Daily trips to Toyosu Market ensure a steady supply of delicious seafood.

The seemingly simple seafood includes marinated bonito from Kochi Prefecture, a small bowl of vinegared rice topped with Hokkaido salmon roe, and a generous amount of meat from the roe-carrying female snow crabs from Hyogo Prefecture's Aoko crabs. The flavours are all hidden in the grains of rice with unique rice, which when chewed releases a fresh taste that gradually spreads out in your mouth.

Mr Endo, one of the most popular young sushi chefs today, has opened a sushi restaurant in the suburbs of Shibuya, having trained at Sushi Saito. The chef's recommended set menu starts with "Takoyu", followed by the rare unagi sushi from Edo-mae sushi, and you can enjoy the excellent cooking skills of Mr Endo, who is known as a "theoretical sushi chef", when you visit the restaurant. The rice used for

sushi is old Koshihikari rice, which is mixed with Fuji vinegar to make vinegared rice with a distinctive flavour and texture. Ebisu Endo is an important part of the future of sushi in Tokyo, so make sure to make a reservation as soon as possible if you want to try Mr Endo's sushi.

The young owner, Mr Shiraiyama, who is in his late 20s, opened a sushi restaurant after learning how to cook fish on his own. The number of days for maturing varies from 38 days for mackerel, 15 days for kobushi, and 18 days for seabream, and the ingredients used in this "Man" restaurant retain the freshness, flavour, and elasticity of the fish itself to give it an excellent maturing method.

Mr Shirakawa, along with Mr Kimura of Kiup and Mr Fujinaga of Preserved Fujinaga, is known as the "magician of sushi cooking". He offers a chef's recommendation set menu for 23,000 yen. After eating all the traditional Edo-mae sushi, you can come to the restaurant to enjoy this "different" sushi.

A new restaurant planned and opened by the popular Japanese sushi restaurant Sushi Saito. Although it may sound strange to say "planned", the ingredients and staff used in the restaurant are provided by Sushi Saito, and it is a Michelin three-star sushi restaurant with almost the same quality as the original restaurant. (The current chef is Mr Maruyama Makoto of Sushi Saito Kuala Lumpur).

Sushi Saito is known as one of the best sushi chefs in Japan, and he creates beautiful sushi that looks like a work of art. Sushi Saito" in Roppongi and "Sushi Saito Bekan (another Roppongi Saito)" with Mr Hashiba as the head chef are both difficult to book.

Sakita is a sushi restaurant run by a sushi chef who has been trained at the famous sushi restaurants Kyubey and Nakajo. Located in a residential area outside of Tokyo, Sakita has a reputation for delicious sushi that keeps sushi fans coming back day and night.

The owner, who used to work as a dealer in the Tsukiji market, has created a chef-recommended dinner for 15,000 yen, which is a great value with a wide variety of dishes. Listening to the owner, who is known as Dr Fish, talk about his knowledge of the finest ingredients such as white seabream, black tuna, and abalone, it was a very enjoyable evening.