Image copyrights belong to authors
Why Kyubey is special ?
The popular flagship restaurant is in the Ginza district, but there's a branch at the Keio Plaza Hotel in Nishi-Shinjuku. Just take an elevator up to the 7th floor and follow the signs. Once there, you'll be greeted and escorted to one of the two sushi counters.
There's almost no table seating here, so your experience will likely be directly with the sushi chef. (Servers will watch over your other needs attentively, though non-obtrusively.)
Kyubey gets pricey for dinner, so lunch again offers the best value, though it's still a splurge with a basic Imari set menu starting at 4,200 yen (about $42, though, like an increasing number of restaurants in Japan, tax is additional, andk unlike most restaurants, you'll also need to pay a small service charge) for 7 nigiri pieces and a roll, plus some miso soup and perhaps a few extras, like tsukemono.
The chef will ask if there's anything you don't eat and then start masterfully slicing fish, served a piece at a time. Try not to linger—this is sushi you'll want to eat right away, at optimal fish and rice temperatures.
An optional meal included exquisitely fatty chu-toro (tuna), super-soft aori ika (squid), and fresh, local aji (mackerel) with ginger and negi. Each piece was a work of art, though quickly consumed!
- Kyubey is no secret, but well worth going
- Wonderful Experience
- Delicious Sushi & Fun Environment
- Best sushi in the world
- A truly new experience
- Noise level Normal
- Budget Medium
- Alcohol YES
- Air condition YES
- Had kid menu NO
- Accept credit card YES
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian NO
8-7-6 Ginza, Chuo, Tokyo 104-0061, Japan
Tips for you
Kyubey is not a secret in any way. Well known among locals and foreigners, it atracts a wide range of people, some knowledgeable and some novices when it comes to high end Japanese cuisine. Part of their charm is making everyone comfortable. The food is very good, fresh and prepared at high quality. We are used to quite good sashimi and sushi but this reaches the upper echelons. Their rice and fish are served at exactly the right temperature, and if you have the toro I strongly recommend letting it sit on your tongue for a good 20 seconds or more. They offer many selections where you really don't want to use any sauces at all and just enjoy the fresh ocean flavors of the seafood itself. Everything is harmonious, well selected an fairly priced sakes, and outstanding green tea. Our chef, Nakatani-san was personable and playful. Highly recommended for the food quality and a very friendly atmosphere
Had a counter seat reserved through my concierge at the Park Hyatt. There were 8 seats around the counter and two chefs. My chef spoke a fair amount of English and made a great effort of explaining everything and making me feel comfortable. I was trying to decide between the 20000JPY (Iga) and the 25000JPY (Bizen) Kaiseki options and asked the chef for his recommendation. He recommended I go with the Iga option - glad I did, because I was really happy with what I got, and not sure if the fancier items in the more expensive option might not have been a little to advanced for a first evening in Tokyo. Dinner was great, the chef explained each course, and how to eat it (some with soy sauce, some just with salt, etc.) - really excellent sushi, great variety, and great to be able to observe the chef up close preserving your next course. Highly recommended restaurant. Visited March 2016
I don't know if anyone should listen to my opinions (as I'm consider a foreigner-traveler), but I honestly like the sushi. The best I had so far. What people explained is true: rice is #1. #1 problem) Tourists staying non-hotels or non-resident in Japan will not be able to reserve. I enjoyed AirBNB in Japan. My brother's friend in Japan helped reserved a spot. I had a sushi with a hint much of wasabi and he noticed straight away my reaction. Another was the squid was a bit chewy. But then I had squid in a mid-level sushi, conveyor belt restaurant (mostly filled with locals), and it was chewy. I still like it overall and was full, which a sushi chef's intension. The customers on the night we went were 99% older residence, and usual customers. 1% are us and sugar babies. No dissing as this is true. Everyone should have the chance to experience Japan's sushi right? So, seeing older folks and non-foreigners usually tells me this place is good. High class, Michelin Star places were a bit uncomfortable to me, but I knew how it is. I don't mind. I don't think you should try to share you food, talk too much to the chef, or start dipping all sorts of sauces. The chef will let you know or you ask. He will also let you know what you should or shouldn't do. No shame, just learning. I'm completely fine. It's an experience. No, no, no US tourists. Don't try to tip. They won't allow it = insult. Yes, I would still go to this place.