Tokyo has more Michelin-starred restaurants than any other city on earth, and sushi accounts for a significant portion of them. But the best sushi experience isn't always the most expensive one.
Start at a kaiten-zushi (conveyor belt) restaurant if it's your first time. Chains like Sushiro and Kura Sushi offer excellent quality fish at 100–150 yen per plate. It removes the pressure of ordering and lets you try 15 different cuts without committing to a full omakase menu.
When you're ready to step up, try a standing sushi bar (tachinomi sushi) in neighborhoods like Tsukiji or Akihabara. You stand at a counter, order from a chalk board, and eat directly after the chef makes each piece. It's fast, informal, and often excellent.
For the full experience, an omakase counter is the goal. The chef selects 12–20 courses based on the day's freshest fish. Prices range from ¥15,000 to ¥50,000 per person. Bookings open 30–60 days ahead and fill within hours. Use a concierge service or TableAll to secure reservations.
Three rules: eat each piece in one bite, never put wasabi on top (it's already applied underneath), and say "oishii" — it means delicious, and the chef will appreciate you noticed.