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Sushi Fujiro

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Japanese: Sushi

Sushi Fujiro Description

Sushi Fujiro is a hidden gem located in the heart of Tokyo, specifically in the Chuo ward, near Chiyoda and Hatchobori stations. This restaurant specializes in the art of sushi-making, combining traditional techniques with innovative flavors. What sets Sushi Fujiro apart from other dining establishments is their unique approach to sushi, incorporating the techniques of aging and fermentation to enhance the flavors and create a truly unforgettable dining experience.

The restaurant is housed in a four-story building, with each floor dedicated to a different culinary specialty. On the first floor, you can indulge in delicious yakitori, while the second floor offers exquisite fugu dishes. The third floor is where the magic happens, as skilled sushi chefs prepare the finest cuts of fish and present them in a visually stunning manner. Finally, the fourth floor is home to a bar where you can unwind and enjoy a wide selection of beverages.

One of the standout menu items at Sushi Fujiro is their signature 'New Edomae Sushi,' a fusion of aged sushi and traditional Edomae sushi. This unique combination results in a depth of flavor that is truly unparalleled. Additionally, the restaurant offers a variety of meticulously crafted courses that showcase seasonal ingredients and the chef's culinary expertise. From the moment you step into Sushi Fujiro, you will be transported to a world of exquisite flavors and impeccable craftsmanship.

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Sushi Fujiro Overview


2-chōme-9-12 Nihonbashikayabachō, Chuo City, Tokyo 103-0025

Nearby Stations

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Kayabacho Station

Hibiya LineTokyo Metro Hibiya Line
Tozai LineTokyo Metro Tozai Line

Operating Hours

Sun: Closed
Mon: 6:00PM-10:00PM
Tue: 6:00PM-10:00PM
Wed: 6:00PM-10:00PM
Thur: 6:00PM-10:00PM
Fri: 6:00PM-10:00PM
Sat: 6:00PM-10:00PM

Payment Methods

Cash, Visa, Master Card, AMEX, Diners Club, JCB

Restaurant Features

Take-out Available

Reservations Accepted

Wine List

Private Dining Room


Sake Selection

Stylish Interior

Sushi Fujiro Reviews

Sushi Fujiro Google Average Rating



This is a members-only sushi restaurant that has been increasing recently.
However, Fujiro is clearly on a different level from other member systems, and its consistency has reached a level that allows it to open a store in Ginza.
The selling point is that it is aged sushi, which is well-crafted as Edomae style, but also has originality.
Regarding the taste, it was particularly perfect and fully met my expectations.

What's disappointing is that this store is run with a certain degree of simplification.
At this location and at this level, the price is a little cheaper, so it can't be helped, but the fact that the snacks are served all at once and the customer is not shown the label of the sake seems unfriendly, perhaps due to rationalization. It depends on the customer.
(It also looks like you're being told to go home early.)
There were more than enough employees, so I don't think it would be a problem to be that polite.

Although I mentioned some problems, overall it is still a great store.
I recommend visiting once if you have a chance.


Monthly restaurant study session.
Kayabacho Fujiro.
I had the most delicious sushi of my life.
Everything was amazing and luxurious.
I will work hard and earn money so that I can go again. Thank you for the meal.

#Kayabacho #Kayabacho Gourmet #Fujiro #High-quality sushi #Sushi


This time I visited this place, which is about a 5-minute walk from Kayabacho Station on the Tokyo Metro Tozai Line or Hibiya Line.
The reason I made a reservation at this membership-based restaurant was the owner of Shinmaru Building Sushi & Bar Fujiro in Marunouchi.
Located within walking distance from Tokyo Station's Marunouchi exit, I was able to get to know them over the counter almost as if I was just walking in, and on my way home, they introduced me to their main store in Kayabacho.
You will be asked in advance about any ingredients you don't like, and the course will start right away.
When the beer arrives, you can enjoy a large amount of it right from the beginning. lol
It was said that these were made to keep people from drinking alcohol.
Isn't it the best?
The lineup is
① Homemade gari with skin
starting from
② Rock water cloud from Aomori Prefecture
③Corn tofu
④Handmade mentaiko
⑥ Boiled peanuts in salt
⑦Cream cheese marinated in miso
Wow, is this the Fujiro Shichibukai (?)
He'll do it, there's no way he won't be able to drink alcohol like this.
I'm already out of half a beer because I'm a first-timer at Iwasuigumo. I couldn't help but smile at the perfect start to the line-up.
Of course they're all delicious, but the one that stuck out to me was the gari.
The crunchiness and sourness are not too strong.
Next is cream cheese marinated in miso.
The size is so small that you can feel the intention of transferring it to sake or shochu.
I was captivated by this plan.
As for the cream cheese, it was served in bite-sized pieces that would satisfy a drinker's desire to eat small portions.
The way it soaks in is also stylish.
I got a second drink and was hooked as the restaurant was aiming for me.
While enjoying the ate, when it was about 2/3 of the way through, I said, ``Now it's time to make it.'' 'The shop owner called out to me.
Kazuki Furukawa is the manager of this store.
(I received a business card after the meal.)
While I was enjoying my ate, tuna saku appeared at the counter.
It seems to be belly/bell belly that has been aged for 2 weeks.
It looks completely toro.
When the tuna is aged, it has a nice, crispy texture that increases the original concentration of the tuna and makes the umami flavor spread even more in the mouth.
With the privilege of sitting at the counter, you can have your hair cut right in front of you.
The tuna is brought back to room temperature and served freshly at the perfect time.
The sword-like knife has plenty of tuna fat on it, and it's so delicious that you can enjoy drinking with it.
Wow, it was a toro from the beginning.
Is it okay to recognize it as a substitute for a business card? That's the thing.
Shari is a crispy blend of two types of red vinegar and rice vinegar.
There's no way the fatty tuna that's been aged for two weeks and performed right in front of you isn't delicious.
...Is this the ultimate meltdown?
Isn't that too cool?
Delicate decorative cuts allow for a safe explosion of umami ingredients.
There is something elegant about the sharp sourness, and the vinegar taste is excellent.
This one is aged for 4 days.
I felt that the slices were so thick that if they were sliced ​​any thinner, the vinegar would have overpowered them.
I thought it was a meaty offering for Kohada, but of course there was a reason.
[White squid]
White squid that has been crushed by the rough waves of the Genkai Sea is served with sudachi, yuzu, and salt.
I have never seen a more beautifully decorated squid than this.
The beauty of the many cuts that make you feel in agony.
Just thinking that this expresses the sweetness +α shows the craftsman level.
It seems that by including refreshing and light toppings like this, you can enjoy the course till the end.
Aged sushi has a high concentration of umami, so if you keep cooking it for a long time, it may become stale or runny.
After all, the story is important.
[Eye one sea bream]
Although it is smaller than red sea bream, it definitely has more fat, and it is a seasonal item right now.
Is sea bream so delicious? The quality made me laugh.
【Savory egg custard】
The soup stock is made with plenty of freshwater clams, and there are also plenty of shredded matsutake mushrooms, and a piece of grilled eel sits in the center.
What is this, ``Is this some kind of Tenryuujin food? The moment I opened the lid, the aroma of matsutake mushrooms hit my nostrils, giving me a high-society impression.
[Scallops with kelp]
As soon as you taste the kelp, the flavor of the scallops hits you, and at the end, the wasabi leaves a perfect story.
Isn't it so bad that you can feel the story of each piece in each course?
Seriously, this melts on your tongue.
The kelp finish gave the impression of flounder, but this one was definitely scallops.
[Kuruma prawn]
I saw it in Mr. Furukawa's hands.
After boiling the prawns, they are carefully opened and stuffed with extremely fresh white prawns from Toyama Prefecture, and then they are held in sushi rice.
Are you doing something naughty, Mr. Furukawa? Just the mere mention of tiger prawns would have made me jump, but you made a two-stage shrimp structure with naughty white prawns hidden inside. ….
The contrast between the firmness of the tiger prawns and the sticky flavor of the white prawns.
This is... I'm doing it. lol
It was a masterpiece that made my pupils dilate, perhaps because I love shrimp.
[Pickled tuna]
Before starting with the prawns, he scooped the tuna out of the dipping sauce and brought it to room temperature.
...Yes, Chumoku.
This was also the case when I played Toro for the first time.
Yes, I'm going to take the test here.
The moment you put it in your mouth, it tastes better if it's closer to the temperature of your tongue! It can be solved! ! You know that.
The pickling time seems to be about 5 minutes, and without the addition of condiments such as yuzu or green onion, you can enjoy the pickle with as much flavor as Akira Sasaki's straight shot.
Some people may prefer pickled tuna because it has a more sushi-like feel than the first-hand tuna.
It was a pickled red meat that was delicious and made me think about a lot of things.
[Striped horse mackerel]
This one, aged for 9 days, was served with a bit of homemade yuzu pepper.
The sweetness of striped horse mackerel spreads out with every bite amidst the stickiness characteristic of aging.
I don't know if this is a chemical experiment.
The tanginess of the yuzu pepper at the end made me think so.
[Sea urchin salmon roe bowl]
A box of high-quality sea urchin that everyone at the counter can admire is now available.
Just looking at the Nozomi Yuzen-ori sea urchin from Rishiri will make your mouth water.
I don't know if it's true or not, but the word 170,000 for 3 boxes was flying around on the counter.
...Can you serve me so much sea urchin now? ?
I put away my desire to sleep in an off-duty room and decided to have some sea urchin and salmon roe over a small amount of rice...
This is a quality item that can be called a jewelry box.
...Hi, I'm doing it.
If you boldly scoop up a lethal amount of sea urchin and salmon roe with a spoon, you will be in heaven.
Where else can you get such beautiful sea urchin, not to mention no coloring or alum odor? It's so pudding that I was really surprised.
You can't help but smile, everyone sitting at the counter high-fives...this makes a roar.
【conger eel】
When the conger eel appears, it is the signal for the last of the course.
What kind of tricks do you have to make this fluffy conger eel so delicious? It's so cool that it makes you think.
In the middle, the quality of the eel was comparable to the one I had with chawanmushi.
Finish off the meal with the jumbo mushroom name and seaweed red soup that was served with the meal.
The older sister of the hall staff was also completely devoted to Kuroko and was so attentive that I found myself staring at other customers while they were serving customers.
She was a lady who was loved for her quick manners and work, but for her amiable nature.
There is an exquisite sense of distance between the craftsmen and the staff.
They also understand needs other than sushi. That's why it feels so comfortable.
Well, to say the least, it's great.
It was a great time to enjoy Edomae sushi while learning about the cutting edge of aged sushi.
Although it is a membership system, if there is space available, you will be able to make a new reservation for one or two seats exclusively for Tabelog, so if you are a new member and are interested, please make a reservation from there or take one with a member. Please come over.
I don't think there's any harm in coming once.
Thank you for the meal.
I'll visit you again.
Search for [@party._people._].

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