The leanest part of the tuna, often served early in the course to establish baseline flavour before moving to fattier cuts. The contrast between akami and the richer pieces that follow is intentional.
The prawn is briefly cooked, then hand-peeled in front of you and served immediately. Reviews consistently mention this as one of the freshest pieces, with the sweet flesh still warm from preparation.
Tips from diners
Watch the chef peel it — the theatre of preparation adds to the eating experience. Eat it quickly while still warm.
Jiro himself said chutoro has the best umami. This piece showcases the middle ground between akami (lean) and otoro (fatty), delivering the most balanced flavour according to the chef's philosophy. Multiple reviews and videos about the restaurant highlight this piece specifically.
Tips from diners
This typically comes in the middle of the course — eat it without hesitation. It sets the tone for understanding Jiro's sushi philosophy.
Bafun uni (from hokkaido) is firmer than murasaki uni and has a distinctive sweetness. The chef selects pieces based on that morning's market finds, ensuring peak freshness.
Tips from diners
Don't overthink it — just place it on your tongue and let it dissolve. No rice needed for appreciation.
The fattiest part of the tuna, often considered the most luxurious cut. Otoro melts on the tongue and is typically presented near the end of the course. The price per piece reflects its premium status.
Founded in 1965 by Jiro Ono, this institution defined modern sushi craftsmanship and held three Michelin stars for 12 consecutive years. Now led by his son Yoshikazu, the restaurant serves only omakase — no menu choices. Each piece is selected fresh from morning fish market purchases, presented one after another in about 30-35 minutes. Accessible only through luxury hotel concierge.
Contact your hotel concierge 2 months in advance and provide multiple date/time preferences. The restaurant opens bookings on the 1st of the previous month. Book early or be locked out for months.
Reservations only through hotel concierge — they refuse direct calls from the public. You must be staying at a luxury hotel to access this service. Bring your credit card for confirmation, and note the strict cancellation policy.
The entire course takes 30-35 minutes. Each piece is presented immediately after you finish the previous one. Eat at the chef's pace — hesitation results in cold stares from an impatient master.
No alcoholic beverages are served — the chef prioritizes sushi course turnover. The counter seats 10 diners. Arrive exactly on time; lateness triggers the full cancellation charge to your credit card.
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