A curated omakase lunch featuring 15 pieces of sushi prepared by the chef. Includes staples like gizzard shad, fatty tuna, and sea urchin. Jiro's signature style uses a higher proportion of white vinegar in the rice, giving it a distinctive acidic profile that balances the seafood.
A more elaborate lunch option featuring both nigiri and sashimi preparations. The 13 pieces of sushi are paired with 4 different sashimi varieties, offering a broader range of seafood preparations. Still features Jiro's characteristic vinegary rice.
A standout nigiri featuring a sweet and tender baby scallop or a remarkably large Hokkaido scallop. The chef displays the enormous scallop shell which exceeds typical market size, yet the meat remains delicate and tender. A seasonal specialty that showcases sourcing excellence.
The comprehensive dinner omakase with 20 pieces of sushi, allowing the chef to showcase a fuller range of seasonal ingredients and preparations. More extensive than lunch, this course demonstrates why Sukiyabashi Jiro maintains two Michelin stars. Signature Jiro-style vinegary rice throughout.
Run by Takashi Ono, the son of sushi legend Jiro Ono, this eight-seat counter in Roppongi Hills continues the family's two-star legacy. Serves distinctive omakase with Jiro's signature style: rice made with a high proportion of white vinegar, creating a distinct acidic profile. Features fresh sushi prepared with meticulous technique and seasonal ingredients.
Reservations are essential. Only omakase is offered — choose between sushi-only or sushi plus sashimi. Lunch is 11:30am-2pm, dinner 5:30-9pm. Closed Wednesdays.
Two Michelin stars. The signature rice uses a high proportion of white vinegar, creating more acidity than typical high-end sushi — this is Jiro's distinctive house style and what makes it unique.
Eight seats total, all at the counter directly facing the chef. Watch the preparation of each piece. An intimate experience with meticulous technique on display.
Page last updated: