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ーRestaurant Detailsー

※ Please note that Chef Zhida will not be in the restaurant on Wednesdays and national holidays.
※ In addition, although there are counter seats on the first and second floors of the restaurant, even if Chef Uetatsu is present on the day, he will not make sushi at the second-floor counter himself. The sushi in this area will be prepared by Chef Uetatsu's trusted apprentices.

※ Please note that Chef Zhida will not be in the restaurant on Wednesdays and national holidays.

Some might think that the pairing of herbs and sushi is a bit strange, but that’s exactly what Michelin-starred restaurant Udatsu Sushi is all about. Chef Udatsu was initially not interested in herbs, thinking they were too strong and floral. But a visit to Hiroshima’s Kajiya Farm, a farm that specializes in growing pesticide-free herbs, changed his mind. There, he tasted a fish dish cooked with herbs, and the experience got him thinking about pairing seasonal fish with herbs, leading to his signature dish, “Herb Roll Sushi.” The dish combines nori, fish, and herbs, often garnished with a sprig of flower in the center of the sushi. As a seasonal dish, the combination of fish and herbs changes with the seasons, and Chef Udatsu personally selects the fish daily from a network of suppliers at Toyosu Market.

Udatsu Sushi's attention to detail extends beyond the fish; the restaurant's "Kinami rice" comes from producers in Tokyo that have a direct contract with the restaurant. After harvesting, the rice is kept at a strictly controlled temperature and humidity, and treated with a special vinegar made from a blend of three types of rice from Kyoto's famous Iyo vinegar factory. The sushi is wrapped in nori from Asakusa, Kagoshima Prefecture, and then dipped in the restaurant's special soy sauce, which is a blend of aged mirin, sake, and three different soy sauces from Kondo in Tokyo, Horikawa Nomura in Wakayama, and Hikari Itoshima.

Each component of the sushi is so carefully crafted that it could almost be considered a work of art. That’s why the core theme of Udatsu Sushi is “art meets sushi”: a sushi restaurant set in an art gallery. If it weren’t for the exquisite sushi in front of you, this restaurant in Nakameguro could almost be mistaken for a modern art gallery. The restaurant’s design is inspired by galleries, such as the exposed concrete walls and the simple, unadorned Yoshino cypress bar, which allows the tableware to stand out. “Sushi is a work of art created by the chef,” says Chef Udatsu, who even uses different tableware for summer and winter to further reflect this point.

- Menu Contents -

※The menu pictures are for reference only.

Lunch Set Meal)

Chef's Choice (4 dishes), Nigiri Sushi (10 pieces), Sushi Roll, Tamagoyaki (Omelette Sushi)

Chef's Choice (4 dishes),

Nigiri Sushi (10 pieces),

Sushi Roll,

Tamagoyaki (Omelette Sushi)

18 dishes, including a variety of nigiri and small plates (tsumami)

18 dishes, including a variety of nigiri and small plates (tsumami)

Chef's Recommended Omakase Set 2 (Dinner Set)

21 dishes, including a variety of nigiri and small plates (tsumami)

18 dishes, including a variety of nigiri and small plates (tsumami)

21 dishes, including a variety of nigiri and small plates (tsumami)

18 dishes, including a variety of nigiri and small plates (tsumami)

18 dishes, including a variety of nigiri and small plates (tsumami)

21 dishes, including a variety of nigiri and small plates (tsumami)

21 dishes, including a variety of nigiri and small plates (tsumami)

18 dishes, including vegetarian sushi and small plates (つまみ)

Combining herbs with sushi

Art gallery-like restaurant design