About Sushi Shunji
Sushi Shunji is chef Shunji Hashiba's own place in the Roppongi and Motoazabu area, opened after years at the celebrated Sushi Saito, where he ran a private room as second-in-command. He works a modern Edomae style with just 10 seats around a wooden counter and an open kitchen, sourcing morning-caught fish direct from fishermen around the country.
On Tabelog (4.38, around 200 reviews) the course is described as having a clear rhythm, alternating lighter and richer pieces, with the Saito training showing through in the precision while still feeling like Hashiba's own. The premium uni hand rolls with red sea urchin come up as a signature, and reviewers note the freshness of the fish and the balance of the shari. The price is steep, but feedback frames it as in line with the ingredients.
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 Shunji 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 Shunji 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 Shunji is ¥44K · $273 per person.
Sushi Shunji is in Roppongi, at Tōkyō-to Minato-ku Motoazabu 3-6-34 Kāmu Motoazabu 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.
