Nishi-Azabu Sushi Ichi

6,050 JPY 〜
/ Guest
15,730 JPY 〜
/ Guest
  • English Speaking Staff

The “sushi stage” which continues to innovate in leaps and bounds, is particular about rice, whether for sushi or sake

Nishi-Azabu is a battleground where gourmets gather from all over the country. With the rapid progress of the sushi industry at its height, this is an arena where sushi restaurants work hard alongside their potential rivals, developing in their determination not to be defeated by one another - and it is here that the owner-chef Yoichi Sato has established his “Nishi-Azabu Sushi Ichi".

Mr. Sato honed his skills for about 16 years at "Kanpachi" in Ginza, "Ikekan Sushi Bar" in Roppongi, "Sushi Takehan Wakatsuki" in Ebisu, and others, opening “Nishi-Azabu Sushi Ichi” in October 2015. Supported by Roppongi and Ebisu customers since his skill honing days, he chose Nishi-Azabu, easily accessible from either of these areas. Even in the Tokyo of today, where there are over 3,000 sushi bars, he offers individual sushi which can only be eaten at “Nishi-Azabu Sushi Ichi". Vinegared rice is prepared with Japanese red vinegar and 2 types of rice vinegar used differently depending on the flavors of the seafood used as toppings. Paying attention to regional ingredients and adding original twists, he is introducing sushi unique to “Sushi Ichi.” His specialty is “one spoon” sea urchin. Combining 2 types of sea urchin with different flavors (carefully selected from all over the country) in an exquisite balance, he goes beyond the usual deliciousness of this staple ingredient. The eel nigiri, inspired by his birthplace in Aichi, is another gem. Grilled over charcoal, its appetizing aroma floats through the restaurant, whetting guests’ appetites. Sato declares, “For sushi, more than the fish, it is the rice that must be delicious.” Particular also about sake that will set off dishes and sushi to yield an enhanced effect, he carefully selects seasonal products. Japanese wine, champagne, and more are well matched to Sato’s sushi.

The bright interior, which gives an impression of cleanliness, has a 9-seat counter. With the creation of a space where customers can relax in comfort for a motto, the warmth of wood is showcased at every turn. Presenting the counter as the “stage” of the sushi chef, Mr. Sato is illuminated from behind by white walls and lighting, as though dancing upon the stage. Another distinctive feature is the topping display case embedded in the counter to immediately draw the eye when customers are seated. From casual group dining to dates, entertaining foreign guests, and more, we want you to enjoy Sato’s “sushi stage” to the full.
* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.

■A 10-minute walk from Nogizaka Station(Tokyo Metro Chiyoda Line)
■A 10-minute walk from Roppongi Station(Tokyo Metro Chiyoda Line)



  • 50's

    Date of Visit: 6/2021
    一品一品が、全て一手間がかかっていて、どのお料理も味わい、食感ともに、バランスと繊細さがあり、美味しかったです。食材も、産地から得ているのか、新鮮で、かつ、珍しいものもありました。 ご主人も物腰やわかく、お話ししても、楽しく過ごせました。女将さんの優しい心遣いもうれしかったです。 また、訪れたいと思いました。
    Number of visits: OnePurpose: With family
  • 30's

    Date of Visit: 12/2020
    お食事もお酒もサービスも大変満足しました! また、お伺いしたいです。
    Number of visits: OnePurpose: With friend
  • 50's

    Date of Visit: 12/2020
    Number of visits: OnePurpose: With friend


Seasonal Omakase Course
15,730 JPY / Guest
Omakase Course using Carefully-Selected Ingredients
21,780 JPY / Guest
Nigiri Omakase
6,050 JPY / Guest



Nishi-Azabu Sushi Ichi [西麻布 鮨いち]

Cuisine Type


Opening hours

Lunch:[Saturdays and Sundays]12:00-14:00(L.O.13:00)Dinner:[Weekday] 18:00~25:00 [Saturdays, Sundays, and holidays] 17:00~22:00




1F, Apitale Kasumicho, 1-10-14, Nisiazabu, Minato-ku, Tokyo

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Nishi-Azabu Sushi Ichi [西麻布 鮨いち]