銀座 鮨青木

Omakase is the format the house recommends: the chef decides which fish is at its best and in what order it arrives. Two versions run at both lunch and dinner — nigiri omakase at ¥22,000, and a special omakase at ¥44,000 that adds seasonal small dishes. The house invites requests across the counter: less rice, more wasabi, more white fish, tuna first. Say so when booking and it will lean the meal toward more otsumami (small seasonal dishes) or more sushi. Once a year the kitchen makes its own karasumi — whole mullet roe cured with salt and sake, then dried — and karasumi nigiri becomes a counter favorite in late autumn and winter.

There is no release day: book by phone in Japanese (03‑3289‑1044) or through Ikyu, which the official site links as its reservation page; a week or two ahead usually works. Everyone in a party is served the same omakase, and dietary restrictions should be stated when booking. Cancellation is counted in business days. On the official site, parties of one to three pay the full omakase for cancelling later than one business day before, parties of four or more later than four business days before, and any same‑day cancellation is charged in full; Ikyu plans carry their own terms. Ikyu lists the dress as smart casual, and children are welcome only from elementary‑school age, eating the same course as adults. No perfume or cologne. A 10% service charge applies to groups of five or more. The house closes Sundays and Mondays, over New Year, and for breaks posted on its site.

The refinements are worth asking for — more tsumami, a fish you love or cannot eat, an allergy raised before the day’s buying. Those are settled in Japanese, and that is the call our desk makes.