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MICHELIN Guide Japan

Jukuseizushi Yorozu

  • 4-6-5 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan
  • 28,000 JPY • Sushi
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MICHELIN Guide Japan

Jukuseizushi Yorozu

  • 4-6-5 Higashi, Shibuya-ku, Tokyo, 150-0011, Japan
  • 28,000 JPY • Sushi
MICHELIN Guide’s Point Of View

Akira Shirayama is an advocate of “mature sushi”. He uses three methods to mature the seafood: fermentation, drying and salt curing. Low-temperature maturing enhances the flavour via the action of enzymes; drying removes the moisture from the fish; and salt curing draws out the umami of amino acid by breaking down proteins. Akazu-seasoned rice creates harmony with the toppings and cooking it firm means more chewing so that it combines with the thick-cut toppings.

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  • m One MICHELIN Star: High quality cooking, worth a stop!
Commitment to sustainable gastronomy
Initiatives

We use fish that cannot be sold on the market and would otherwise be thrown out and so contribute to a solution for the problem of limited marine resources.

Facilities & Services

  • T Air conditioning
  • V American Express credit card
  • Booking essential
  • Counter dining
  • Credit card / Debit card accepted
  • M Diners Club credit card
  • JCB
  • } Mastercard credit card
  • E Non-smoking restaurant
  • X Visa credit card

Information

+81 50-5357-2320
Opening hours
Closed: lunch: Monday-Saturday, Sunday

Nearby Restaurants

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