Restaurant in Tokyo, Japan
Generous cuts, easier booking than the lineage suggests.
Sushi Miyuki is a Michelin Plate-recognised counter in Chuo City, Tokyo, opened by Sushi Hashimoto's Hiroyuki Hashimoto as a training ground for his best young chefs. At ¥¥¥, it sits below the city's top-tier omakase rooms in price but not in seriousness. Easy to book by Tokyo standards, it is the counter to choose when you want genuine craft sushi without the months-in-advance commitment.
Sushi Miyuki sits at a price point that makes it one of the more accessible serious sushi counters in central Tokyo. At ¥¥¥, you are spending meaningfully but not at the ¥¥¥¥ level demanded by counters like Harutaka or Sukiyabashi Jiro Roppongiten. That gap matters. For food explorers who want genuine counter-sushi craft without committing to the top tier of Tokyo's famously steep omakase market, Miyuki offers a real entry point. Two consecutive Michelin Plates (2024 and 2025) confirm this is not a training exercise — the kitchen is performing at a recognised standard.
The venue's origin story is directly relevant to what you will eat here. Hiroyuki Hashimoto, owner-chef of Sushi Hashimoto, opened Miyuki specifically as a proving ground for young chefs trained under his supervision. The name itself is drawn from one Chinese character each from Hashimoto's parents' names, which tells you something about how seriously he takes the project. He remains involved, keeping close watch over the chefs to ensure they develop as craftspeople. What this means practically: you are eating food made by people who have something to prove, under a mentor who has not walked away. That dynamic tends to produce focused, disciplined cooking rather than complacent execution.
The counter format here is not incidental , it is the whole point. Sushi at Miyuki is cut thick and portioned generously, which is a deliberate stylistic choice, not an accident. At a sushi counter, you see that portioning happen in real time. You watch a young chef work with the confidence their training has given them, and you understand why the cuts are the size they are. This is the kind of context that disappears the moment sushi moves to a plated format in a full dining room. The counter also makes the service dynamic legible: Miyuki's service is described as graceful , artisans devoted to their craft , and that quality reads differently when it is directed at you personally rather than delivered across a crowded room.
Timing your visit shapes the experience significantly. At lunch, the menu is nigiri only, which keeps the format clean and fast. Evening service adds side dishes alongside the nigiri, giving you a more complete and leisurely meal. If you are in Tokyo for a short trip and want to understand what this kitchen does, an evening visit is the better choice. If you are a local or returning visitor who wants a focused, efficient meal, lunch works well and may seat more easily. For food and travel enthusiasts who want the full picture of what Miyuki is doing, go in the evening, go early, and take your time at the counter.
Sushi Miyuki is in Shintomi, Chuo City , a quieter pocket of central Tokyo, away from the noise of Ginza's main thoroughfares but close enough to feel connected to that world. The address at 1 Chome-15-11 Shintomi places you in an area that does not advertise itself to tourists, which keeps the energy in the room settled and focused. Do not expect the hum of a busy brasserie or the reverb of a crowded izakaya. Counter sushi rooms at this level are deliberately still. Conversation happens at a register that does not compete with the food. The mood is attentive rather than celebratory, which suits the format. If you are bringing someone who needs ambient noise to feel comfortable at dinner, manage expectations in advance.
Against Sushi Kanesaka and Edomae Sushi Hanabusa, Miyuki operates at a lower price tier with the backing of a named mentor lineage. That is a meaningful combination. You are not paying top-line prices, but you are eating food shaped by a clear and documented culinary tradition. For visitors who want to compare across Tokyo's wider dining scene, Hiroo Ishizaka represents a different style of Japanese counter dining worth considering. Pearl's full Tokyo restaurants guide covers the broader field if you are planning a multi-meal itinerary.
With a Google rating of 4.4 across 47 reviews and a booking difficulty rated Easy, Miyuki does not require the months-in-advance planning that Tokyo's leading omakase counters demand. This is a genuine advantage. The combination of Michelin recognition, serious lineage, and accessible booking makes it one of the more practical choices for visitors who decide on their itinerary closer to departure. No specific booking method is listed in available data, so check current reservation availability through standard Tokyo restaurant booking channels. Phone and website details are not confirmed in current records.
If you are building a broader Japan itinerary, Pearl also covers HAJIME in Osaka, Gion Sasaki in Kyoto, and akordu in Nara for context on the wider Japanese fine dining circuit. For sushi outside Japan, Sushi Shikon in Hong Kong and Shoukouwa in Singapore are the regional benchmarks worth knowing. You can also explore Tokyo hotels, Tokyo bars, and Tokyo experiences through Pearl's city guides.
Quick reference: ¥¥¥ price tier | Michelin Plate 2024 & 2025 | Google 4.4/5 (47 reviews) | Chuo City, Tokyo | Lunch: nigiri only | Evening: nigiri plus side dishes | Booking difficulty: Easy.
The menu structure makes the decision direct. At lunch, only nigiri is served, so your focus is on the counter experience and the chef's portioning style. In the evening, side dishes are added alongside nigiri, giving you more range. The kitchen is known for thick cuts and generous portioning, so do not expect the delicate, restrained style of some Ginza counters. Order the full evening sequence if you want to understand what this kitchen can do.
Pearl rates Miyuki as Easy to book, which is a genuine differentiator among Michelin-recognised sushi counters in central Tokyo. A week or two out should be sufficient for most dates, though evening slots on weekends may move faster given the smaller counter format. Confirm availability through Tokyo reservation platforms. You do not need to plan months in advance the way you would for top-tier omakase rooms.
Yes, with caveats. The counter setting, Michelin Plate recognition, and Hashimoto lineage give the meal enough weight for a meaningful occasion. But the atmosphere is quiet and focused rather than celebratory, and the menu is sushi-driven rather than a long multi-course production. If your occasion calls for a dramatic progression of dishes and an event-like atmosphere, a kaiseki room like RyuGin is a better fit. If the occasion is about eating serious sushi at a real counter with someone who appreciates the format, Miyuki works well.
At ¥¥¥, yes. You are getting Michelin-recognised cooking from chefs trained under a named and involved mentor, at a price point below Tokyo's top-tier counters. The thick portioning means you leave satisfied rather than wondering where the rest of the meal went. Compared to ¥¥¥¥ counters like Harutaka, the value case is clear for diners who want craft-level sushi without the top-end spend.
No specific information is available on dietary accommodation. Counter omakase formats in Tokyo generally have limited flexibility by design , the chef sequences the meal and substitutions can disrupt the flow. If you have significant dietary restrictions, contact the venue directly before booking to confirm what is possible. Phone and website details are not confirmed in current records, so use your booking platform's messaging function to raise this in advance.
For sushi at a similar or adjacent price: Edomae Sushi Hanabusa is worth comparing for its traditional Edomae style. Sushi Kanesaka operates at a higher price tier and booking difficulty but with deeper Michelin credentials. If you want to step outside sushi entirely, Florilège offers French cooking at a comparable ¥¥¥ price point with a different kind of counter energy. Pearl's full Tokyo restaurants guide maps the broader options.
The evening format at Miyuki includes both nigiri and side dishes, which is the closest thing to a full menu progression the kitchen offers. This is the version to book if you are treating the meal as a destination rather than a quick lunch. The Michelin Plate recognition across two consecutive years suggests the full evening sequence is where the kitchen performs at its highest level. At ¥¥¥, it represents a fair exchange for what you get.
No dress code is specified in available data. At a Michelin-recognised sushi counter in central Tokyo, smart casual is a safe baseline , clean, presentable clothes that would not look out of place at a serious restaurant. Avoid heavy perfumes or colognes at any sushi counter, as they interfere with the experience for you and other guests. Comfort matters more than formality; you will be seated at a counter for the duration of the meal.
| Venue | Price | Value |
|---|---|---|
| Sushi Miyuki | ¥¥¥ | — |
| Harutaka | ¥¥¥¥ | — |
| RyuGin | ¥¥¥¥ | — |
| L'Effervescence | ¥¥¥¥ | — |
| HOMMAGE | ¥¥¥¥ | — |
| Florilège | ¥¥¥ | — |
Side-by-side comparison to help you decide where to book.
At lunch, the menu is nigiri only — so the choice is already made for you. In the evening, both nigiri and side dishes are available, which gives you more of the full counter experience. The kitchen is known for cutting sushi thick and portioning generously, so this is not a venue where you leave hungry.
Miyuki is rated Easy to book by Pearl, which puts it in a different category from Tokyo's heavily competed counters. A week or two of lead time is typically sufficient, though evening seatings on weekends may fill faster. This is one of the practical advantages of the Hashimoto lineage without the Hashimoto wait list.
Yes, with some caveats. The counter format, Michelin Plate recognition, and mentorship from the Sushi Hashimoto team give it the credentials for a meaningful dinner. For a milestone occasion where you want more ceremony or starred accolades, venues like Harutaka sit higher — but Miyuki's ¥¥¥ price point makes it a realistic option if the counter format suits your group.
At ¥¥¥, Miyuki sits below Tokyo's top-tier omakase counters in price while drawing directly on the Sushi Hashimoto training lineage. Thick-cut, generous nigiri and a Michelin Plate in both 2024 and 2025 confirm this is not a compromise pick. If you want serious sushi without the pricing or booking difficulty of the city's starred rooms, Miyuki makes a clear case for itself.
No specific dietary restriction policy is documented in the available venue data. Sushi counters in Tokyo generally work within set formats, and substitutions at this style of venue can be limited. check the venue's official channels before booking if you have requirements — omakase and nigiri-led menus are not always adaptable.
Sushi Kanesaka and Edomae Sushi Hanabusa are the closest direct comparisons in central Tokyo, both operating at a higher price tier with starred recognition. For a similar accessible-but-serious counter at ¥¥¥, Miyuki is the stronger value case given its mentorship credentials. If budget is not a constraint and you want Michelin stars over Michelin Plates, look at Harutaka.
Miyuki does not operate a conventional tasting menu structure. Lunch is nigiri only; evening service adds side dishes to the nigiri. The evening format is the fuller experience and the better use of a dinner booking at ¥¥¥. If a multi-course tasting structure is what you are after, Miyuki is not the right format — consider RyuGin or L'Effervescence instead.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
