Edomae Sushi and Global Inspiration, in One Omakase Course.

Traditional Edomae sushi is served alongside monthly specialties inspired by flavors Chef Aoyama encountered around the world.
Experience Japanese craftsmanship and global inspiration in one carefully composed course.

Japanese Seafood, Crafted One Piece at a Time.

Seafood sourced from ports across Japan is carefully prepared to bring out its natural character.
Each piece is shaped with traditional Edomae technique and served at its best moment.

A World of Experience, Reimagined on One Plate.

Chef Masaaki Aoyama worked at Michelin-starred "Asanebou" in Los Angeles and in kitchens around the world.
The flavors he encountered are reinterpreted through Japanese technique as monthly specialties.

Cuisine

         

Menu

──Lunch─────────────────────────
Omakase sushi (11 pieces in total)– ¥7,700
18-Course Seasonal Omakase "Ume"– ¥19,800
──Dinner─────────────────────────
10-Course Light Omakase– ¥11,000
18-Course Seasonal Omakase "Ume"– ¥19,800
18-Course Premium Omakase "Take"– ¥25,300
18-Course Prestige Omakase "Matsu" – ¥33,000
*Our restaurant accommodates allergies, vegan, and gluten-free options. Please feel free to contact us.
*Tax included

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Chef

Chef Masaaki Aoyama

Chef Masaaki Aoyama grew up in a family closely connected to fish and food, which naturally led him to the world of Edomae sushi.
He worked at Michelin-starred "Asanebou" in Los Angeles, followed by restaurant openings and menu development around the world. After returning to Japan, he continued his career at a Michelin-starred restaurant in Tokyo.
At Sushi Ebisu Shigeta, he serves traditional Edomae sushi alongside monthly specialties inspired by flavors he discovered abroad. He speaks English and personally guides guests through each course.

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Interior

Our table area welcomes families, friends and larger groups. Private hire is also available for group dinners and celebrations, allowing everyone to enjoy the omakase course together in a relaxed setting.

At the counter, watch each piece being prepared and served at its best. Chef Aoyama speaks English and explains the ingredients and techniques while adapting the course to your preferences. First-time omakase guests are always welcome.

Our fully private room features horigotatsu — traditional Japanese sunken-floor seating with comfortable legroom. Ideal for families with children, celebrations and business dinners, it offers privacy and a distinctly Japanese atmosphere.

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