Restaurant in Stockholm, Sweden
Stockholm's hardest omakase booking. Worth it.
Stockholm's only Michelin-starred omakase counter, Sushi Sho runs a full chef's-choice sushi and tsumami sequence under chef Keita Katsumata. At €€€€ and with a 4.6 Google rating across 1,100+ reviews, this is the reference point for serious Japanese dining in Scandinavia. Book weeks in advance — availability is tight and the format suits pairs over large groups.
If you're weighing up where to spend serious money on a sushi dinner in Stockholm, the comparison that matters most is not between Sushi Sho and the city's Nordic fine-dining circuit — it's between Sushi Sho and flying to Tokyo. That is the level of ambition here, and for most diners the answer will be: book it. Chef Keita Katsumata's counter on Upplandsgatan earned a Michelin Star in 2025, making it the reference point for omakase in Sweden and one of the few Japanese restaurants in Scandinavia operating at the standard you would expect from a serious Tokyo sushi-ya.
The format is omakase and tsumami — chef's choice throughout, with the kitchen deciding the sequence and pacing of both sushi and small dishes. That structure is non-negotiable, which means this is not the right booking if someone in your party wants to order à la carte or skip courses. If the omakase format suits you, though, the Michelin recognition gives you reasonable confidence in what you're walking into: a counter-driven, detail-obsessed experience where the craft of the rice, the temperature of the fish, and the progression of flavours from light to rich and back again are the entire point. For a food-focused traveller who wants to benchmark Stockholm against world-class Japanese dining, Sushi Sho is the answer.
Omakase counters of this calibre run on rhythm and trust. You arrive, you sit, and the kitchen feeds you. The tsumami , small accompanying dishes , are woven through the meal alongside the sushi sequence, giving the chef room to introduce cooked preparations, seasonal ingredients, and textural contrast before and between the nigiri courses. This format is closer to what you'd find at established counters in Tokyo, such as Myojaku or Azabu Kadowaki, than to the abbreviated omakase menus that appear on many European Japanese menus. Expect a full, unhurried meal rather than a quick tasting.
The €€€€ pricing puts this at the leading of Stockholm's restaurant price tier, alongside the city's Nordic and European fine-dining institutions. That is the right frame of reference: you are paying at the same level as a dinner at Frantzén or AIRA. Whether Sushi Sho justifies that spend depends on whether Japanese counter dining is the format you want. If it is, the combination of Michelin recognition, a dedicated omakase structure, and Katsumata's evident focus on craft makes it one of the more defensible ways to spend at that price point in the city.
Sushi Sho is a hard booking. Omakase counters in this tier typically seat fewer than twenty covers per service, and the combination of Michelin recognition and a small room means demand consistently outpaces availability. Plan well in advance , weeks rather than days. Last-minute availability is unlikely on weekends and rare midweek.
The late-night question is worth addressing directly for anyone building a longer evening around this. Omakase services at this level tend to run as single or double sittings with defined start times rather than the rolling availability you get at à la carte restaurants. Check the current sitting times when you book, and treat this as the main event of the evening rather than an early stop. The meal's pacing , extended, deliberate, with multiple courses , typically means you'll finish later than a standard restaurant dinner would end. For food travellers, that structure works well: it is the evening rather than part of one.
For a special occasion, Sushi Sho carries the right credentials. The Michelin Star provides a recognisable trust signal, the format is naturally theatrical and participatory, and the counter setting means you are watching the work happen directly in front of you. Group bookings are more complicated: counters of this type prioritise small parties, and larger groups will need to confirm availability. For a solo diner or a pair, this is close to the ideal format. For groups of four or more, contact the restaurant directly early and confirm the seating can accommodate you.
Stockholm's broader Japanese dining scene offers alternatives at lower price points. Dashi and Washoku TOMO are both worth knowing for Japanese cooking in the city without the omakase commitment or the €€€€ spend. But if the goal is a counter experience that takes the craft of sushi seriously at a competition level, neither occupies the same position as Sushi Sho.
Address: Upplandsgatan 45, 113 28 Stockholm, Sweden. Cuisine: Japanese omakase and tsumami. Price tier: €€€€ , budget for a full tasting at the leading end of Stockholm's restaurant pricing. Reservations: Book as far in advance as possible; this is a hard reservation to secure, particularly on weekends. Format: Chef's choice throughout , omakase structure, no à la carte option. Occasion suitability: Well-suited for anniversaries, milestone dinners, and food-focused travel; less suited for large groups or diners who prefer to order their own dishes. Getting there: Upplandsgatan is in the Vasastan neighbourhood, walkable from central Stockholm. Further exploration: For more on eating and drinking in the city, see our full Stockholm restaurants guide, our full Stockholm bars guide, our full Stockholm hotels guide, our full Stockholm wineries guide, and our full Stockholm experiences guide. If you are travelling around Sweden and want Michelin-level cooking outside Stockholm, Vollmers in Malmö, Signum in Mölnlycke, VYN in Simrishamn, 28+ in Gothenburg, ÄNG in Tvååker, and Knystaforsen in Rydöbruk are all worth considering.
Yes, if omakase is what you want. At €€€€ you are paying at the same level as Stockholm's Nordic fine-dining institutions, but you are getting a Michelin-starred Japanese counter experience that has no direct local competitor. For food travellers who want to benchmark serious sushi in Scandinavia, the spend is justified. If you are indifferent to the counter format or prefer Nordic cooking, AIRA or Frantzén are better uses of the same budget.
The omakase and tsumami format is the entire offering here, so the question is really whether this style of dining suits you. For a diner who values watching skilled sushi work up close, eating in a sequence set by the chef, and moving through both small dishes and nigiri in a single unhurried sitting, the answer is yes. The 2025 Michelin Star provides an external validation that the kitchen is operating at a high level. Chef Keita Katsumata's focus on omakase means there is no diluted à la carte alternative: you get the full commitment or you book elsewhere.
Three things matter most. First, the format is fixed: omakase means you eat what the chef decides in the order the chef decides. There is no menu to browse and no substitutions in the conventional sense. Second, this is a hard reservation , book weeks out and treat securing the date as part of the process. Third, the price is at the leading of Stockholm's scale, so go in with clear expectations about what you are paying for. The Google rating of 4.6 across more than 1,100 reviews suggests the kitchen delivers consistently, but the omakase format is not for every diner.
Dietary restrictions are always worth raising directly when you book an omakase counter. The chef's-choice format means the kitchen plans in advance, and most serious omakase restaurants need to know about restrictions before service rather than on arrival. Shellfish allergies and severe fish allergies are the harder cases at a sushi counter, and it is worth being direct about whether the kitchen can genuinely accommodate your situation. Contact the restaurant when making your reservation and confirm in writing.
At a dedicated omakase counter like Sushi Sho, the counter is typically the only seating format , sitting at the bar and eating the omakase are the same experience. This is different from restaurants where bar seating is a walk-in alternative to the main room. Confirm the seating configuration when you book, but expect that your reservation places you at the counter as a feature rather than a convenience.
Small counters in this format are leading suited for one or two diners. Groups of four may be possible but will depend on the current seat count and availability , confirm directly and do it early. For larger groups, the format becomes difficult: omakase pacing and counter seating are designed for intimate parties rather than group dining. If you are planning a group celebration and want the same price tier, Operakällaren has more flexibility on group accommodation.
For Japanese cooking at a lower price point, Dashi and Washoku TOMO are the two names worth knowing in Stockholm. Neither operates at the same omakase level, but both are solid options if the counter format or the €€€€ spend is not right for your trip. For fine dining at the same budget but in the Nordic or European idiom, Frantzén and AIRA are the direct comparators in terms of ambition and price.
Yes, with a caveat on format. The Michelin Star, the counter setting, and the deliberate pace of a full omakase service make this well-suited for an anniversary or milestone dinner where the meal itself is the occasion. The participatory nature of counter dining , watching the chef work through the courses , gives the evening a natural focus that works for two people. For a larger group celebration, the format is less practical, and you would be better served by a restaurant with a private dining option.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Sushi Sho | Japanese | €€€€ | Hard |
| Operakällaren | Swedish, Modern Cuisine | €€€€ | Unknown |
| AIRA | Modern European, Modern Cuisine | €€€€ | Unknown |
| Adam / Albin | New Nordic | €€€€ | Unknown |
| Ekstedt | Progressive Asador, Grills | €€€€ | Unknown |
| Etoile | Contemporary French, Creative | €€€€ | Unknown |
How Sushi Sho stacks up against the competition.
Omakase format means the kitchen decides the menu, and Sushi Sho's Michelin-starred counter at Upplandsgatan 45 is built around that premise. Severe allergies or strict dietary requirements are genuinely difficult to accommodate at this level of format rigidity. check the venue's official channels before booking — this is not a format that flexes easily, and showing up with undisclosed restrictions will compromise the experience for you and the counter.
At Sushi Sho, the counter IS the experience. Omakase counters of this calibre are designed so that the bar seats are the prime positions — you watch the chef work and receive each course directly. There is no separate bar or walk-in dining area. All seats are counter seats, and all require a reservation.
Groups larger than four will struggle here. Omakase counters at this tier typically run fewer than twenty covers per service, and the format prioritises a synchronized, chef-led pace over large-party logistics. For a group of six or more, Operakällaren or Adam/Albin offer private dining rooms that can be reserved and scaled. Sushi Sho is best suited to pairs or small groups of three to four who want the full counter experience.
At €€€€, Sushi Sho is one of Stockholm's most expensive dinner commitments, and it earns its Michelin star (2025) with a format that justifies the spend for the right diner. If you want chef-driven precision and the tsumami-plus-sushi omakase structure, the price is defensible. If you want à la carte flexibility or a shorter, cheaper sushi fix, it is not the right call — Stockholm has mid-range Japanese options that will serve you better at a fraction of the cost.
For serious tasting-menu dining with more format flexibility, AIRA and Adam/Albin are the closest comparisons in price tier and ambition. Ekstedt offers a compelling high-end Stockholm experience if you want to move away from Japanese cuisine entirely. Operakällaren is the choice for a grand, traditional Swedish dining room at similar spend. Etoile sits in the same bracket for French-influenced tasting menus. None of these replicate the omakase counter format, so if that is what you are after, Sushi Sho has no direct local rival.
Yes, with the right expectations. A Michelin-starred omakase counter led by chef Keita Katsumata is a specific kind of occasion dinner: intimate, quiet, and chef-led. It works well for a serious food-focused celebration between two people. It is not suited to birthday parties, large groups, or occasions where the social dynamic matters more than the food. For those, Adam/Albin or Operakällaren give you more room to shape the evening.
The omakase and tsumami format at Sushi Sho is the only option, so the question is really whether this style of dining is worth the €€€€ price in Stockholm. The 2025 Michelin star confirms the kitchen is operating at a level that justifies the spend within its category. If you have done omakase before and value the counter format, yes. If this would be your first omakase and you are uncertain about surrendering menu control, consider building up to it — the price of a misjudged booking here is high.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
