寿司栄

One omakase, and only one. Diners describe a long run of small plates before the nigiri — a dozen or so — leaning heavily toward things that want sake: house‑cured mullet roe, crab tomalley, sardine, monkfish liver, seasonal crustaceans from the Sea of Japan side. The nigiri that follows is generous in number and often unorthodox in its toppings and knife work. Recent visitors put the course at roughly ¥33,000–⁠38,000 including tax before drinks, with a 10% service charge on top; the sake list is a serious part of the evening and the bill. The house does not publish its menu online.

Sushiei takes reservations only by telephone, in Japanese, and it runs a classic monthly release: from 12:00 on the first business day of each month, the house opens dates through the end of the month three ahead — a call on 1 April, say, secures a July evening. The reservation line accepts calls from noon; the house serves dinner only, Monday to Saturday, and closes on Sundays and public holidays. There is no online booking on any platform we could find, and a Japanese mobile number is useful for the callback.

Two things temper the odds. Recent reviews still call it a “hard‑to‑book house,” and a share of the counter is filled by regulars bringing guests; on the other hand, a 2026 diner reports securing a weekday table with a month’s notice, so the release day is not the only door. Sixteen seats help — ten at the counter and three small rooms — and the rooms suit a party of four to six that would rather not split up.

The house is strict about the rest. Cancellations cost 50% of the food from ten days out and 100% on the day. Sandals, tank tops, shorts and perfume are all asked to stay home. Solo bookings, a minimum party and children are not addressed in anything the house publishes, so we ask when we call. Our desk phones in Japanese on release day and confirms the course price, timing and any dress questions before you commit.