About Sushi Sho Yotsuya
Sushi Sho was founded in 1989 by Keiji Nakazawa, the chef who built a reputation for serving warm appetizers before the nigiri rather than straight sushi. Since 2016 it has been run by second-generation itamae Keita Katsumata, who keeps the evolving Edomae style going across an 11-seat white wood counter in Yotsuya, with a few tatami seats off to the side.
Tabelog reviewers (4.44 over more than a thousand reviews) point to a steady run of cooked dishes and nigiri with, as several put it, no weak pieces. The seared kinmedai gets named often, and people single out the rice work, where Katsumata switches between red and white vinegar shari depending on the fish. The counter banter draws repeat regulars, some logging well past a dozen visits, and long-timers treat the high price as fair for what arrives.
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 Sho Yotsuya takes bookings through Omakase. 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 2 days in advance and go fast.
It varies by season. Table Alert checks Sushi Sho Yotsuya around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about 2 days in advance and go fast..
The dinner omakase course at Sushi Sho Yotsuya is ¥40K · $248 per person.
Sushi Sho Yotsuya is in Iidabashi, at 1-11 Yotsuya, Shinjuku City, Tokyo (Yoirin-dō Building, 1F). Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
