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Preparing the counter
Omakase Menu Chef Sake Visit Reserve a Table
Chef's nigiri selection on a black stone plate
Ginza, Tokyo — Est. 2006

The Art of Perfect Sushi

Twelve seats. One hinoki counter. A single chef, shaping each grain of rice by hand for twenty years.

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Chef slicing fresh tuna at the counter
Close up of nigiri on hinoki wood
Our Philosophy

Nothing is added.
Nothing is missing.

SHUN was built on a single conviction: that the finest ingredient needs the fewest hands between the water and the counter. Our rice is cooked in small batches through the evening service. Our fish arrives once, sometimes twice, a day from Toyosu — never frozen, never held longer than its peak.

There is no menu to hide behind here. Only the chef, the guest, and whatever the season has decided to give us tonight.

Sushi is not decoration on rice. It is a conversation between two ingredients that ends the moment you taste it. — Kenji Watanabe, Executive Chef
The Omakase

Six Courses, One Season

Every seating follows the chef's hand, not a printed page. What follows is a single evening, as it unfolded this week.

Chawanmushi steamed egg custard appetizer
01 — Appetizer
蛤の茶碗蒸し

Hamaguri Chawanmushi

A silken steamed egg custard built on a broth of clam and bonito, finished with a single shaving of yuzu peel to wake the palate before the rice begins.

Edomae style nigiri selection
02 — Nigiri
江戸前握り

Edomae Nigiri Selection

Eight pieces, one at a time, each seasoned individually with soy, salt, or citrus as it's set in front of you — never the same brush twice.

Sashimi moriawase arrangement
03 — Sashimi
刺身盛り合わせ

Sashimi Moriawase

Five cuts chosen the same morning at Toyosu, arranged by texture rather than color, served on a single block of hand-carved ice.

Kinmedai special roll
04 — Special Roll
金目鯛巻き

Kinmedai Maki

Lightly seared golden-eye snapper rolled with shiso and pickled myoga, brushed with a reduction of its own bones.

Toro tataki chef signature dish
05 — Chef's Signature
大トロたたき 柚子胡椒

Toro Tataki, Yuzu Kosho

Fatty tuna belly, lightly torched and hand-minced, dressed with a whisper of fermented chili-yuzu. The dish Chef Watanabe is asked for most.

Matcha kuzumochi dessert
06 — Dessert
抹茶葛餅

Matcha Kuzumochi

Kudzu-root jelly dusted in roasted soybean flour, served with a ceremonial-grade matcha syrup and a single candied cherry blossom.

Chef Kenji Watanabe preparing nigiri
Behind the Counter

Kenji Watanabe

Executive Chef & Owner

Chef Watanabe trained for eleven years inside three of Tsukiji's most demanding kitchens before opening SHUN's twelve-seat counter in 2006. He still selects every piece of fish himself, four mornings a week, before the market opens to the public.

1998
Apprenticeship begins under Master Ito, Tsukiji Market, Tokyo.
2003
Named Head Itamae at a three-generation Ginza sushi-ya.
2006
Opens SHUN with a single twelve-seat hinoki counter.
2019
Awarded Tokyo's Culinary Heritage Recognition for Edomae craft.
— K. Watanabe
Sourced Daily

What the Season Gives Us

Sushi counter interior
The Counter

Twelve seats. No pass, no kitchen wall between you and the knife.

Private dining room with Japanese lighting
Private Dining

A single tatami room for six, screened in washi paper and low light.

Zen garden with raked stone
The Garden

A raked stone garden greets every guest before the counter does.

Cellar Selection

The Sake Collection

Hover a bottle for the tasting notes our sommelier pairs against each course.

Dassai 23
Junmai Daiginjo · Yamaguchi
Polished to 23%. Pear and white melon on the nose, a long, quiet finish. Paired with the toro course.
Kubota Manju
Junmai Daiginjo · Niigata
Dry and mineral, built for raw fish. Notes of green apple and river stone.
Hakkaisan
Junmai Ginjo · Niigata
Light-bodied with a clean rice sweetness, served slightly chilled through the nigiri course.
Tedorigawa
Yamahai Junmai · Ishikawa
Wild-fermented, savory and full-bodied. Our pairing for the grilled hamachi kama.
Juyondai
Junmai Daiginjo · Yamagata
Rare allocation, released twice yearly. Ripe stone fruit with a silken, almost creamy body.
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Master Chefs Trained
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Satisfied Guests
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Premium Dishes
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Years of Excellence
Guest Stories

From the Counter

Every piece arrived at exactly the temperature it needed to be. I have never watched a chef work with that kind of silence and precision.

Haruto Sasaki
Food Journalist, Tokyo

We flew in for one seating. It was worth the flight — the toro tataki alone justified the trip, and the sake pairing was flawless.

Elena Marchetti
Guest from Milan

Twelve seats mean the chef actually knows your name by dessert. Quietest, most focused meal I've had in Ginza.

David Chen
Repeat Guest since 2014
Reservations

Twelve Seats.
One Seating at a Time.

We hold two seatings each evening, Tuesday through Sunday. Requests are confirmed by our reservations team within 24 hours.

+81 3-1234-5678
Find Us

Visit the Counter

4-2-1 GINZA, CHUO CITY
Address

4-2-1 Ginza, Chuo City, Tokyo 104-0061, Japan

Seating Hours

Tue – Sun, 5:30 PM & 8:00 PM · Closed Mondays

Contact

+81 3-1234-5678 · reservations@shun-ginza.jp

Reserve a Table
Chef's ChoiceToro Tataki
Yuzu Kosho