Sushi Sho

Chef Keiji Nakazawa's 1-Michelin-star Sushi Sho in Yotsuya is one of the most coveted sushi experiences in the world, a 10-seat counter where the omakase spans up to 30 courses of impeccably sourced and aged fish across a 2-3 hour sitting. Nakazawa's mastery of aging and marination techniques has influenced a generation of sushi chefs in both Tokyo and New York. With a waiting list exceeding six months, it outperforms #3 Sushi Saito by 20% in its average aging duration for tuna, which typically reaches 14 days, making it notably longer than the typical 7-day benchmark at other high-end sushi counters.