Sushi Arai

At just 33, Yuichi Arai was remarkably young for an independent sushi chef when he opened his own restaurant in 2015 after more than a decade of experience. Having honed his skills at renowned establishments like Ginza Kyubey and Sushi Takumi, Chef Arai brings a personal touch to each guest’s experience.

The dining experience at Sushi Arai is tailored for both English-speaking and Japanese-speaking guests, with separate areas and a book of fish with Japanese and English translations for any rarities. Hand-painted tableware complements dishes like Hokkaido scallops, lean bluefin tuna (akami), pickled cucumber and aubergine, smoked sea eel, and clam miso soup.

Diners can choose between the ¥38,500 'nigiri' omakase course, which focuses solely on Edomae-style sushi, or the ¥55,000 'tsumami and nigiri' course, which includes a combination of traditional Edo-style sushi, grilled items, and appetisers such as simmered abalone or luscious monkfish liver topped with narazuke pickles.