Udatsu Sushi （宇田津 鮨）

■ Concept

Udatsu Sushi exudes a calm and welcoming atmosphere located in a quiet residential area off the beaten path in Nakameguro. Chef and owner Hisashi Udatsu aims to combine world-class techniques with the highest quality ingredients in all within an ambiance of art and warm hospitality. They have devoted ourselves to traditional Edomae sushi(dishes using seafood caught from Edo: Tokyo Bay or the river) and created a space where it can be presented as an art form. Our concept of 'Art corabolated with Sushi' is reflected in the design of the restaurant, with concrete walls adorned with artwork reminiscent of an art gallery. The counter, where our valued customers enjoy their meals, is made from 150-year-old Yoshino Sugi(Japan brand cypress). While preserving tradition and embracing evolution, we strive to deliver new and awe-inspiring experiences to our customers.

■ Chef

His family owned a small butcher shop in Kunitachi City, Tokyo. Every day, he could smell the sweet and sour aroma of sushi rice and the fragrance of tamago (rolled omelet) coming from the neighboring sushi restaurant. From a young age, he would secretly leave home, sneak into the sushi restaurant, and the kind-hearted chef taught him the essentials of sushi-making. Despite making grand claims about opening his own restaurant someday, his unwavering conviction led him to apprentice at sushi restaurants in Kanda, Ginza, and Nishi-Azabu after graduating from high school. In 2019, on the 16th years of his career, he finally opened 'Udatsu Sushi.'

While they pay attention to every ingredient, they especially focus on rice. To achieve the perfect shari (sushi rice) that matches his ideals, They directly communicate with farmers and has them produce rice exclusively for Udatsu Sushi. From planting to harvest, the timing is carefully managed based on the weather and temperature of each year, and the harvested rice is stored in a dedicated room.

They also blend three types of vinegar made from pesticide-free rice by Iio Jozo in Kyoto, to complement the rice. As for the fish, they visit Tsukiji Market daily, listening to the advice of professional fish intermediaries, and carefully selecting fish that pairs well with their rice. We adhere to traditional methods of preparation, such as giving proper treatment to the fish, including salting and dehydrating, to match the fish with the shari.

To complement the balance of fish and shari, they combine matured mirin and soy sauce from Kondo Shoyu, a 100% domestically produced soy sauce, as well as soy sauce from Horikawa-ya Nomura in Wakayama, which is fired with firewood, and a blend of matured mirin and sake-infused simmered soy sauce from Mitsuru Shoyu in Itoshima, Fukuoka.

They also visit various regions to convey the feelings of the producers. They use Asakusa nori (seaweed) produced in Izumi City, Kagoshima. Asakusa nori is currently designated as an endangered species in Japan, but the fishermen in Izumi City have been making it through non-acid processing after 23 years. As a new initiative, they also incorporate completely pesticide-free herbs from Kajitani Farm in Hiroshima. They have completed the specialty herb rolls of Utsuda Sushi, which combine fish and herbs.

With each sushi piece, they pour their heartfelt emotions and aim to convey such feelings to the customers.

Please visit and taste this dedication for yourself.

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Others:

  ■ Regarding Requested Seating Times

  Weekday lunches have a single seating at 12:00, while on Sundays and public holidays, there are two time slots available: 11:00 and 13:00.

  If you are unable to select a specific seating time for each day of the week during the reservation request, please be advised that we are not able to accept your request. Thank you for your understanding.

  ■ Regarding Fragrance

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.

  ■Birthday/Anniversary

  We can provide a decorated cut cake with a personalized message if you ask us in advance. The cost is 1,500 yen per piece.

  ■ Order Requests

  If you have any specific ingredients you would like to have, we can accommodate additional requests as part of the course.

  ■About the Second Floor Seats

  Depending on the date, the following options are available for reservations:

  Second Floor Private Room (Private Room): Maximum 8 people

  Second Floor Counter (Shared seating with other customers): Maximum 5 seats

  *Please note that on the second floor, the sous-chef, not the head chef, will be providing the dishes.

  ■About the Sushi Chef

  On Wednesdays, Sundays, and holidays, the head chef will be absent.

  On Wednesdays, the assistant chef will provide the dishes, and on Sundays and holidays, it will be a day dedicated to training young chefs.