Sushi Sugisawa
Ginza
Lunch・Dinner
8 counter seats・No private rooms
Chef
Sugisawa Keigo
The Beginning
The Chef’s Journey
My path into the world of sushi began during my university years, while working part-time at a restaurant. I was captivated by the transformation of fish into sushi—the quiet artistry of a craft that turns simple ingredients into something extraordinary. Determined to pursue this path, I sought training at the renowned Ginza establishment Sushi Aoki. The years spent beside my mentor—learning everything from sourcing the finest fish to the spirit with which guests are welcomed—became the irreplaceable foundation of my craft. In 2018, with the support of many people along the way, I opened “Sushi Sugisawa” here in Ginza.
Philosophy of Taste
At the heart of my cooking is a simple philosophy: to draw out the inherent character of each fish, and the depth of flavor that only its peak season can offer. I avoid overworking the ingredients, trusting in their natural integrity. What this requires is a delicate balance—”subtraction”, in stripping away the unnecessary, and “addition”, in the careful, precise techniques that allow each element to shine.
Throughout the progression from small plates to sushi, I express my own signature through a quiet harmony with seasonal vegetables. Grounded in the orthodox “Edomae” tradition I learned at Sushi Aoki, I incorporate vegetables as subtle sauces or accents, enhancing the overall depth and dimension of each piece. This is the defining character of “Sushi Sugisawa”.
The rice is as essential as the fish. I use Niigata-grown “Koshihikari”, the same variety I trained with, carefully prepared so that each grain retains its presence while melting effortlessly in the mouth, creating a seamless union with the topping.
For soy sauce, I follow a style passed down from my training—clean and restrained, never overpowering the fish. The wasabi is carefully sourced from Gotemba in Shizuoka, prized for its purity and clarity of flavor.
Our traditional “tamago” (Japanese omelette) reflects a deep respect for Edomae heritage. It takes nearly ninety minutes to prepare and cook, a slow and deliberate process that embodies patience and craftsmanship.
Alongside sake, I offer a curated selection of around ten wines and champagnes. What matters most is not their individual prominence, but the harmony they create with sushi. Each has been personally selected through careful tasting.
Taste is deeply personal. For that reason, I do not simply describe sake as “dry” or “sweet.” Instead, I share my own impression—“This is how I perceive it; what do you think?”—inviting each guest into a dialogue. Through this exchange, I aim to offer not only exceptional sushi, but also a pairing that becomes, for each individual, their perfect glass.
Beyond the Kitchen
My interests include travel, football, marathon running, and hiking. Time spent in nature—surrounded by fresh, open air—offers a quiet and essential sense of renewal.
Design and Ambience
The interior has been deliberately kept simple, allowing guests to focus entirely on each piece before them and experience it with all five senses.
The counter is crafted from “hinoki” (Japanese cypress), prized for its subtle fragrance and refined grain, while the walls are finished in warm, natural wood tones that create a sense of quiet comfort.
Seasonal “ikebana”—the Japanese art of flower arrangement—adds a gentle expression of the passing seasons. In this serene setting, guests are invited to leave behind the bustle of the city and immerse themselves in the softness of wood and flowers.
Future Vision
Each day, I quietly polish the name of “Sushi Sugisawa”, striving to make every piece better than the last—today surpassing yesterday, and tomorrow surpassing today.
My wish is to remain a place of quiet certainty, where guests can always feel, “I’m glad I came back.” A sense of ease, unwavering and familiar.
The future I envision for “Sushi Sugisawa” is built on the accumulation of small, meaningful moments—each guest’s smile, and the privilege of welcoming them again.
To Our Guests
Ginza is a place unlike any other—where those who truly appreciate fine cuisine gather from around the world, creating an atmosphere of quiet tension and deep delight.
At our counter, we welcome a wide range of guests, from passionate young diners in their twenties to those with a lifetime of experience. The inspiration and warm words we receive from each of them become the energy that carries us forward.
When you visit Japan, I warmly invite you to experience “Sushi Sugisawa”. Here, the traditions refined in one of Ginza’s most esteemed establishments meet my own expression—an understated harmony with seasonal vegetables. With each piece prepared in earnest, I look forward to the pleasure of welcoming you.
Why It’s Worth Your Time
After seventeen years at a legendary Ginza institution, Chef Sugisawa has mastered the essence of “Edomae sushi”. In his knife work, the handling of rice, and the meticulous preparation behind each course, one senses the weight and refinement of a tradition shaped only at the very pinnacle of Ginza.
While honoring this heritage, he brings a distinctive sensibility—an elegant integration of seasonal vegetables. The richness of peak-season fish is lifted by the quiet depth of the earth and the brightness of citrus, creating a vivid rhythm and subtle surprise with each piece. The small plates served between courses are equally expressive, drawing out the hidden character of each ingredient through refined aromatics. Flavor, texture, and a lingering finish—every element is precisely composed to awaken the senses and leave a lasting impression.
In a space warmed by hinoki wood, the chef’s gentle presence, combined with his passion and mastery, creates an atmosphere both refined and welcoming. Even first-time visitors from abroad can relax into the distinctive tension and elegance of Ginza, and savor the experience at their own pace.
Restaurant Information
Location
Showa Eating Bldg. 2F, 6-3-15 Ginza, Chuo-ku, Tokyo 104-0061, Japan
Access
A 3-minute walk from Ginza Station (Tokyo Metro Marunouchi, Ginza, and Hibiya Lines)
Telephone
+81 3-6274-6566
Hours
Lunch: 12:00 – 14:00 (Last order 13:30)
Dinner: 17:30 – 22:00 (Last order 21:00)
Closed on Sundays
Payment
Accepted: VISA, MasterCard, JCB, American Express, Diners Club
Please note that QR code payments are not available.
Service Charge
None
Seating
8 counter seats・No private rooms
Smoking Policy
Non-smoking throughout
Children
Children are welcome.
Guests of elementary school age and above are invited, provided they are able to enjoy the full course menu.
Dress Code
To preserve the delicate aromas of sushi for all guests, we kindly ask that you refrain from wearing strong fragrances or perfume.
Parking
No on-site parking is available. Please use nearby parking facilities.
Pets
Pets are not permitted.
Choose Your Experience
Please note that the menu may change to reflect the freshest seasonal ingredients available.
Reservations made through Japan Vision Dining include a personal request to the chef for seating that offers a close view of the craft, subject to availability.
Lunch ”Tatewaku”
JPY 22,000 (tax included)
A refined midday indulgence—an elegant expression of Ginza’s understated sophistication, centered on the purity of Edomae sushi.
This special lunch course highlights twelve carefully selected pieces of sushi, showcasing “the art of restraint” perfected through years of tradition. Each piece reflects a quiet precision, allowing the essence of the ingredients to speak with clarity.
Ideal for business engagements or a graceful afternoon escape, it offers a distilled experience of Edomae sushi at its most refined.
Dinner ”Shippou”
JPY 38,500 (tax included)
A refined interplay of small plates and sushi—an evening that is both classic in structure and elevated in its depth of flavor.
This harmonious course features five seasonal “otsumami” (small dishes to accompany drinks), where fish and vegetables are thoughtfully paired, followed by ten pieces of sushi. Each plate reflects a distinctive sensibility, while the progression of sushi captures the essence of the season.
Balanced yet uncompromising, it is a composition that quietly reveals both creativity and tradition in equal measure.
Dinner ”Kanzemizu”
JPY 44,000 (tax included)
The ultimate expression of the season—an exceptional journey of flavor to be savored with all five senses.
This is the most elevated course at “Sushi Sugisawa”, showcasing the finest ingredients available on that very day. It features six meticulously crafted “otsumami” (small plates), followed by twelve pieces of premium sushi, including rare and highly prized selections.
A course that embodies the chef’s full devotion and philosophy—perfect for celebrating special occasions or hosting distinguished guests from around the world.
Japan Vision Dining
A Private Experience, Tailored to You.
An entire restaurant, opened solely for you.
Engage directly with a master chef as each dish reveals the depth of Japanese cuisine.
A level of intimacy and access rarely available to the public.
Discover the story behind the master.