“Sushi Onikai” is located on the 2nd floor of a 100-year-old renovated house, just a 5 minute walk from Nakameguro Station in Tokyo. The entrance is marked with a small nameplate and when guests take off their shoes and go up to the second floor, they are greeted by a modern space that is very different from the external appearance of the building. It is run by two chefs, Kazuki Sakamoto and Sho Mochizuki, who both showcase their sushi-making skills at the restaurant.
“Sushi Onikai” is the sister restaurant of the famous “Sushi Tsukiuda” in Meguro. After gaining some experience working at a hotel in Tokyo, Chef Sakamoto moved to “Sushi Tsukiuda” where he has been learning and honing his craft since it opened. After training at “Ginza Kyubei” for 12 years, Chef Mochizuki moved to “Sushi Tsukiuda”. In November 2019, when “Sushi Onikai” opened, the two chefs, who had achieved a level of equal status at “Sushi Tsukiuda”, both began working there together.
Chef Sakamoto and Chef Mochizuki’s ‘Kusushi Sushi’ dishes are full of ideas and are very popular with their guests. They are made with some elements of the traditional Edomae techniques. One example of their method is used for their marinated lean tuna. The fish, which comes from Ireland, is first cut and pre-treated with boiling water, and then dipped in soy sauce and finally served with konowata (trepang salted entrails). Their yellowtail is marinated with salt for 3 hours, and served with senmaizuke to finish. Their “Gunkanmaki with simmered monkfish liver”, is made by simmering the liver for 30 minutes and rolling it with narazuke (pickles in sake lees). The Koshihikari rice comes from Fukui and red vinegar is used for their sushi rice. In addition, there is also a restaurant called “Tempura Miyashiro” on the 1st floor of the same building,
There are 5 types of wine selected by sommelier Yoshihiro Nagase, who is the previous winner of the best sommelier contest in Italy (JETCUP). There are around 15 types of wine available, including dry varieties which have refreshing mineral tastes. There are also 5 ~ 6 kinds of sake that pair well with the sushi.
The stylish and refined interior features antique-style chairs, modern Japanese lamps and one L-shaped counter with 10 seats which helps to create a unified space. The utensils are unique, having been made by artists from all over Japan. The creative and delicious ‘Kuzushi Sushi’, prepared by Sakamoto-san and Mochizuki-san at Sushi Onikai, can be enjoyed on private occasions such as with family, friends and on dates.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 5-minute walk from Nakameguro Station (Tokyu Toyoko Line and Tokyo Metro Hibiya Line)