About Sushi Yuki
Sushi Yuki is the Tokyo counter of chef Yuki Hayashinouchi, who trained under the legendary Sushi Mizutani before opening his own nine-seat room. He works in a refined Edomae style, with private rooms alongside the cypress counter. The kitchen is known for shari served warm, with each grain of rice distinct, built on a quiet philosophy of ichigo ichie.
On Tabelog the room sits around 4.29, with reviewers praising the rich, umami-heavy tuna, the bold red-vinegar shari, and Edo-style kohada, calling it tasty from first piece to last. It also took a Tabelog Award Bronze and a Michelin star within two years. Online chatter is mixed: one rave write-up set high expectations, while a more recent diner felt the cooked items got less attention and found the chef somewhat distracted.
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 Yuki 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 a week (7 days) in advance.
It varies by season. Table Alert checks Sushi Yuki around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a week (7 days) in advance..
The dinner omakase course at Sushi Yuki is ¥33K · $205 per person.
Sushi Yuki is in Roppongi, at Shibuya Ward, Hiroo, 5-17-4, 1st Floor. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
