About Sushi Fujinaga
Chef Daisuke Fujinaga runs a twelve-seat Edomae counter in Roppongi, set behind a door in a calm, spacious room. He is something of a sushi academic, analyzing fish at the cellular level, scoring fatty tuna 50-plus times and trimming sinew under magnification. The omakase alternates nigiri with French-leaning small plates, built to pair with wine.
Tabelog reviewers (about 4.28) describe it as unlike other sushiya, citing the sushi-theater presentation, the chef's explanations, and polished, warm service that suits celebrations and business dinners. Most agree the quality justifies the steep price, with few complaints noted. Food guides echo the same hook: the under-the-microscope tuna and the French-leaning plates.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Fujinaga takes bookings through TableCheck, Tabelog. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about two weeks in advance.
It varies by season. Table Alert checks Sushi Fujinaga around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about two weeks in advance..
The dinner omakase course at Sushi Fujinaga is ¥60K · $372 per person.
Sushi Fujinaga is in Roppongi, at Tokyo, Minato Ward, Azabu-Juban 1-5-18, Cartblanc Azabu-Juban 4F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
