Located on the 46th floor of Caretta Shiodome, 200 meters above ground, Misuji offers a special space where you can enjoy seasonal nigiri sushi alongside Tokyo’s magical night views. Below lies a panorama of Tokyo’s iconic landmarks such as the Imperial Palace, Ginza, Tokyo Station, Nihonbashi, and Tokyo Skytree. In summer, the fireworks of Jingu and Sumida River add to the scenery. Escape the bustle of the city and enjoy a special moment.

During the day, window-side seats at Misuji offer sweeping views of Mt. Tsukuba, the Chichibu mountain range, and the Southern Alps. Four window-side tables for two guests each and private rooms for groups of 5–10 are available. Enjoy this breathtaking view from 200 meters above while creating memorable moments with your loved ones. Savor the finest seasonal nigiri unique to Misuji while admiring the stunning scenery.

The fusion of foreign and Japanese food cultures—”pairing”—is completed in your mouth. We propose the best combinations tailored to the sushi and dishes that change daily depending on the ingredients available. Just like serving sushi, we craft each moment to match the preferences and state of our guests. Experience the ultimate pairing of the finest sushi prepared by our chefs and the finest wine selected by our sommeliers.

Our skilled chefs craft sushi using rice seasoned with the rich flavor and aroma of traditional Edo-style red vinegar. Matched with the perfect wine, start with chilled champagne, pair white wine with white fish or shad, and enjoy red wine with tuna.

Misuji is a modern sushi restaurant that carries on the traditions of Misuji, a renowned sushi establishment founded in 1855. Misuji opened its doors in 1855 in Kobikicho, now known as East Ginza. Nigiri sushi, initially known as “Nigiri-Zuke,” became a sensation in Edo, marking the flourishing of sushi culture. The sankin-kotai system promoted cultural exchange and regional specialties, leading to the creation of new culinary traditions. Domain chef Koike Matasaburo introduced a novel style of sushi, combining vinegar-seasoned fish with small mounds of rice, which eventually gained popularity among commoners.

Misuji honors its founder’s spirit of “offering beautiful and delicious sushi for generations to come.” The restaurant perfected the foundational nigiri technique, “Hon-Temae,” which laid the groundwork for modern Edomae sushi. This legacy produced many renowned sushi chefs, such as Imada Juji, founder of Ginza Kyubey, Sugiyama Munekichi, the second-generation chef of Sushi Kōbo Honten, and Suzuki Mamoru of Nihonbashi Sushikane.

By the early Showa era, advancements in preservation techniques led to the combination of sashimi and vinegared rice, popularizing the modern Edomae sushi nationwide. Enjoy the rich traditions of Edo and Misuji’s cultural heritage in every bite of our nigiri sushi.