Just a 3-minute walk from Kabuki-za Theater, “Sushi Ginza Onodera SOUHONTEN” is a renowned sushi restaurant nestled in a prime location in Tokyo’s Ginza district—perfect for special occasions.
Offering only course meals for both lunch and dinner, the restaurant features a diverse selection of the season’s finest seafood, including red fish, white fish, uni (sea urchin), shrimp, and shellfish.
15 types of sushi from the “Seasonal Omakase Nigiri Course: Tsuki”
Each piece of sushi made with seasonal seafood exceeds expectations in flavor.
The shari (sushi rice) is enhanced with fragrant red vinegar aged for over 5 years, creating individual pieces where tanginess, sweetness, and umami unite as one.
Sushi rice made with aged red vinegar
Among them, the natural bluefin tuna ōtoro (fatty tuna) is considered the restaurant’s signature sushi. The delicate richness of its fat is exceptional—worthy of its reputation as a luxury fish.
The otoro is so richly marbled that it melts on your tongue. Despite its rich flavor, it leaves no heaviness in the aftertaste, instead offering a refined sweetness that lingers elegantly.
Otoro from the Seasonal Omakase Nigiri Course: Tsuki
The tekka-maki (tuna roll) using akami (lean tuna) is also quite impressive.
With a strikingly high ratio of tuna to rice, this sushi roll makes a bold visual impact.
Its flavor is just as luxurious—take a bite, and you’ll enjoy the clean, refreshing taste unique to lean tuna with a pleasant aroma that lingers softly.
Tekka-maki from the Seasonal Omakase Nigiri Course: Tsuki
And of course, we cannot forget uni (sea urchin), which rivals otoro as one of the most popular sushi toppings.
Though it’s a premium ingredient, the uni is generously piled on. The portion is so abundant, it’s hard not to smile when it arrives.
Take a bite, and a refined sweetness and rich umami—without any bitterness—will pleasantly spread across your palate.
Uni from the Seasonal Omakase Nigiri Course: Tsuki
The sushi toppings vary by season. In spring, for example, the course may include katsuo (bonito), kasugo (young sea bream), and sayori (halfbeak).
Spring katsuo, also called hatsu-gatsuo (early-season bonito), is served with pickled Siberian onion in soy sauce.
Even the soy sauce is carefully crafted—it’s a special nikiri soy sauce infused with the restaurant’s original dashi, showing their meticulous attention to detail.
The lean, refreshing flavor of early-season bonito is elevated by the gentle heat and saltiness of Siberian onion, creating a layered and complex taste.
Katsuo from the Seasonal Omakase Nigiri Course: Tsuki
Kasugo is garnished with sanshō (Japanese pepper) leaves for rich aroma. This adds refreshing flavor to the skin and flesh’s umami, evolving into a dramatically memorable bite.
Kasugo from the Seasonal Omakase Nigiri Course: Tsuki
Sayori is served with ginger and chopped green onion as condiments, offering a spring-exclusive treat with its firm, bouncy texture and plump, meaty body.
Sayori from the Seasonal Omakase Nigiri Course: Tsuki
The beauty of an omakase course lies in entrusting the chef to select and prepare the best fish of the day. The anticipation of not knowing what’s coming next adds to the experience.
Watching the chef’s skillful hands as they prepare each piece behind the counter is a pleasure in itself.
Diners can simply entrust everything to the skilled chefs, sit back, and enjoy each piece as it is served to them.
The restaurant also pays special attention to its interior decor and tableware, using Bizen ware pottery from Bizen City in Okayama Prefecture.
With a traditional Japanese ambiance, the space invites guests to appreciate the beauty of Japanese culture with all five senses.
The interior Sushi Ginza Onodera SOUHONTEN’s basement floor
Enjoy Sushi Ginza Onodera SOUHONTEN’s premium sushi at home with take-out orders
Sushi Ginza Onodera SOUHONTEN also offers take-out sushi, available by advance reservation.
“おまかせ握り １０貫,” Omakase Nigiri 10 Pieces 8,640 JPY (tax included), available via phone reservations only
The “Omakase Nigiri” is a 10-piece sushi set, and it’s available for reservation up until the day of pickup.
In addition to toppings that change seasonally, it includes standard favorites like otoro, uni gunkan-maki, and ikura (salmon roe) gunkan-maki.
Ikura from the Omakase Nigiri 10 Pieces
The simmered anago (conger) is particularly exquisite, with its plump collagen-rich texture complemented by sweet sauce.
The inclusion of simmered anago, a classic of Edomae-style sushi, makes this Omakase Nigiri set a satisfying selection that rivals a full course meal.
Simmered anago from the Omakase Nigiri 10 Pieces
The flexibility of take-out lets you enjoy your meal wherever you like—at your hotel, or even in a park on a nice day.
Priced more affordably than the full course, it offers an accessible way to enjoy the top-tier sushi of Sushi Ginza Onodera SOUHONTEN.
Crafted with expert technique, the sushi at Sushi Ginza Onodera SOUHONTEN is exceptional every time. The restaurant’s unwavering quality and reputation for flavor are why it remains such a beloved and consistently popular destination.
Information
| Store name | 鮨 銀座おのでら 総本店 Sushi Ginza Onodera SOUHONTEN |
|---|---|
| Address | Sunlit Ginza Building III B1/2F, 5-14-14 Ginza, Chūō-ku, Tokyo
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| Access |
Higashi-ginza Station 3-minute walk from Exit 6
Ginza Station 6-minute walk from Exit A4 |
| Phon enumber | 050-1809-0081 |
| Reservations | Accepted Phone, Official website, Tabelog, Ikyu Restaurant, Hitosara, OZmall, Pocket Concierge |
| Payment |
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| Hours | 11:00-12:45、13:00-14:45、17:00-19:15、17:30～-19:45、19:30-21:45、20:00-22:15 operates by reservation only, with business hours set according to each reservation slot |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | B1 floor 16 seats 10 counter seats, 6 private dining room seats B2 floor 17 seats 13 counter seats, 4 private dining room seats |
| Smoking | All seats are non-smoking |
| Official website | https://onodera-group.com/sushi-ginza/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of May 2025.
