Sushi MISUJI Sushi MISUJI / Shiodome, Tokyo
Edomae sushi 200 metres above the city — 46th floor, Caretta Shiodome. A lineage since 1855.
Hokkaido Fair
The bounty of Hokkaido’s land and sea
We visited the producers themselves to choose ingredients found nowhere else — a menu that travels through Hokkaido’s land, sea and season.
Menu
Chosen by hand, served at its peak
True Edomae begins with rice seasoned in red vinegar. Conger eel is cooked through; lean white fish such as flounder is cured between sheets of kelp. Only when the work on the rice meets the work on the fish is a MISUJI sushi complete.
Lunch 11:00–15:00
Dinner 17:00–22:00
The Space
A room with a view, and room to breathe
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Two hundred metres above Tokyo
Below you: the Imperial Palace, Ginza, Tokyo Station, Nihonbashi and the Skytree. In summer, the fireworks of Jingu and the Sumida river.
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Two kinds of private room
A counter room (4 or 6 guests) with your own itamae shaping each piece before you, and a table room (4, 6 or 8 guests) with the 200-metre view to yourselves.
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Sushi, paired
The itamae’s work, met by the sommelier’s. Chilled champagne to open; white wine for the lean white fish and gizzard shad; red for tuna. Built around the day’s catch and your own preference.
Itamae
Across the counter
Sushi handed straight across the counter is another thing entirely: shaped one piece at a time, in front of you, and set down at once. Even our private counter room comes with an itamae of your own.
Information
Before you visit
- Private rooms & buy-outs
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- Counter room (4 or 6 guests)With your own itamae
- Table room (4, 6 or 8 guests)With the 200-metre view
- Private hire20–50 guests (more than 50 on request)
- Allergies & dietary needs
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We can accommodate them. Please tell us about allergies or ingredients you would rather avoid when you book, or on arrival.
- Dress code
- There is no dress code. Come as you are.
- Payment
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- Credit cards
- E-money
- QR payments
- Cancellation policy
- For course reservations, we kindly ask that you avoid same-day cancellations.
- Access
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Take the lift to the 46th floor of Caretta Shiodome — 200 metres above ground.
- Shiodome Sta. (Toei Oedo Line)1 min walk
- Shimbashi Sta. (JR / Tokyo Metro Ginza / Toei Asakusa)5 min walk
- PUnderground parking is available in the building (validation offered)
- In the restaurant
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- Entirely non-smoking (a smoking room is available in the building)
- Children are welcome (infants, pre-school and primary school age). Please ask us in advance for children under three.
- Strollers may be brought in (please let us know in advance)
- Pets are not permitted
- Wheelchair accessible
- Language support
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- An English menu is available
- English-speaking staff are on hand
- A menu with photographs is available
Access
46th floor, Caretta Shiodome
- Address
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46F, Caretta Shiodome, 1-8-1 Higashi-Shimbashi, Minato-ku, Tokyo 105-7046
〒105-7046 東京都港区東新橋1-8-1 カレッタ汐留46F
Show this to your taxi driver
- Nearest stations
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- Shiodome Sta. (Toei Oedo Line)1 min walk
- Shimbashi Sta. (JR / Tokyo Metro Ginza / Toei Asakusa)5 min walk
Take the lift to the 46th floor of Caretta Shiodome — 200 metres above ground.
- Opening hours
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- Lunch11:00 – 15:00（last order 14:00）
- Dinner17:00 – 22:00（last order 21:00）
- ClosedNone (subject to the building’s schedule)
- Telephone
- 03-6218-4100
Since 1855
Ansei 2 — 1855
The origin of Edomae sushi,
from Kobikichō.
In 1855, the second year of Ansei, MISUJI was founded in Kobikichō — today’s Higashi-Ginza. Matasaburō Koike, a cook in the service of his domain, created a new kind of sushi: fish seasoned with vinegar, set upon a small mound of rice. It spread quickly among ordinary townspeople. The house went on to perfect honte-gaeshi, the foundational forming technique, and laid the groundwork for modern Edomae culture. Craftsmen who trained there include Hisaharu Imada, founder of Ginza Kyubey; Sōkichi Sugiyama, second-generation of Sushiko Honten; and Mamoru Suzuki of Nihonbashi Sushikin. Sushi MISUJI carries that lineage into the present day.
“Fine sushi, beautifully presented, in the service of guests for generations to come.”
the founder’s creed