This is Chef Oya's signature creation and the most requested dish. A whole abalone is steamed slowly in a mixture of water, sake, and its own natural juices, creating a tender, intensely flavorful preparation. The long cooking time breaks down the muscle while preserving delicate umami. Each piece is sliced and served at the counter. The technique demonstrates his refined approach to ingredient preparation.
Tips from diners
One Michelin star. The steamed abalone is what sets this restaurant apart. Order it and savor the 4-6 hour cooking time in every bite.
Chef Oya's sushi training shines in his nigiri work. Skipjack tuna is a simple but revealing ingredient — it shows the chef's knife work and rice balance immediately. When this fish is in season, it's a highlight of the omakase.
Tips from diners
Ask Chef Oya what's best today. His English fluency and New York/Hong Kong experience make him a thoughtful guide.
Snapper is a popular choice at high-end sushi counters for its subtle flavor and requiring perfect technique to appreciate. Chef Oya's slicing and rice preparation allow the fish's natural sweetness to shine.
A richer course within the sushi omakase, the liver pâté provides contrast and richness. Multiple reviews call this out as a standout course.
Chef Yoji Oya trained for nearly a decade at the three Michelin-starred Sushi Yoshitake in Ginza before returning to his Kagurazaka roots to open Sushi Oya in 2023. He is fluent in English and has worked in Michelin-starred sushi restaurants in New York and Hong Kong. The counter is made from a single ancient slab of Nara cypress, with a small rock garden visible from the seats. There's also a private room for up to 6 guests. The signature steamed abalone takes 4-6 hours to prepare.
Michelin star restaurant — reservations essential and highly competitive. Book several weeks in advance. Chef Oya is welcoming to international guests.
Kagurazaka is a charming neighborhood with traditional restaurants mixed with modern venues. The area around the restaurant has great walking potential before or after dinner.
Seven seats at a single counter made from 150-year-old Nara cypress wood. A small rock garden is visible from the seats. Private room available for groups up to 6.
Chef Oya speaks fluent English and is extremely welcoming to international diners. Perfect for non-Japanese speakers wanting an authentic sushi counter experience.
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