Best Dishes at Sushiro Shibuya

Sushiro sources Pacific bluefin tuna for their most affordable tier. The tuna is bright red, indicating freshness, with a lean texture and clean flavor. Served as 2-piece nigiri, this is the classic entry-level tuna that teaches sushi appreciation. At ¥110-150 per plate, it's a bargain for genuine quality fish. This is what makes Sushiro popular with families — accessible quality.

Uni is typically a luxury item, but Sushiro makes it accessible at ¥180-400 depending on the style. Some preparations feature pure uni over rice (uni toro), while others wrap it with nori. The briny sweetness is complementary to the sushi rice. Reviewers note that Sushiro's uni quality is excellent for the price point — often as good as restaurants charging triple the price.

Otoro is prized for its high fat content and buttery texture. Sushiro offers this premium cut for ¥330 per 2-piece plate — significantly less than omakase counters. The fat provides umami depth and the texture is almost creamy. The contrast between the fatty toro and the firm sushi rice is part of the appeal. A popular order at Sushiro because it's affordable indulgence.

A creative sushi combining raw salmon, sharp fried onion, and perhaps a touch of mayo. The texture contrast between the tender salmon and crispy onions is appealing. The sweetness of raw salmon pairs well with the sharp, salty onion crunch. This is Sushiro's innovation — departing from traditional nigiri to create interesting combinations at affordable prices.

A showcase plate: fatty toro topped with briny uni (sea urchin) and sweet salmon roe (ikura). The combination of textures — silky toro, creamy uni, and popping ikura — and flavors represents Sushiro's willingness to create special items at reasonable prices. While ¥400 is premium for Sushiro, it's still a bargain for three luxury ingredients on one plate. A popular splurge item.