Kikusui
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Kikusui is a refined sushi izakaya tucked in a quiet backstreet one minute from Ningyocho station. The chef, with over 20 years of sushi experience, sources fresh fish daily from Tsukiji and showcases it through Edo-mae nigiri, seasonal sashimi, and creative cooked dishes. The interior spans a ground-floor counter and table area plus tatami private rooms on the second floor, seating up to 28 guests. Known for live-caught conger eel (anago), premium tuna, and an impressive sake selection from across Japan.
Address
2-chōme-6-2 Nihonbashiningyōchō, Chuo City, Tokyo 103-0013, Japan
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Hours
TodayLast order: 22:00
Opens soon11:30 – 13:0017:30 – 23:00
MondayLast order: 22:00
11:30 – 13:0017:30 – 23:00
TuesdayLast order: 22:00
11:30 – 13:0017:30 – 23:00
WednesdayLast order: 22:00
11:30 – 13:0017:30 – 23:00
ThursdayLast order: 22:00
11:30 – 13:0017:30 – 23:00
FridayLast order: 22:00
11:30 – 13:0017:30 – 23:00
SaturdayLast order: 21:00
17:30 – 22:00
SundayLast order: 21:00
17:00 – 22:00
Features
Edo-mae nigiri & fresh sashimiPrivate rooms (up to 28 guests)Credit cards acceptedNon-smokingReservations recommendedSushi izakaya, seafoodPremium Japanese sake selectionA la carte & banquet courses
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Today's Specials
Sushi & Fresh Fish
Conger Eel Dishes
A La Carte
Banquet Courses
Today's Specials
Grilled Japanese Clam
One whole Japanese littleneck clam grilled in its shell until juicy. A fresh, briny treat best enjoyed hot.
¥680
Escolar in Sweet Miso
Rich escolar fish marinated in Kyoto-style sweet white miso and grilled to a caramelized finish. Soft and intensely savory.
¥1,000
Agedashi Tofu
Silken tofu lightly coated in potato starch, deep-fried to a golden exterior, and served in a savory dashi broth.
¥580
Chef's Selection Nigiri (5 pieces)
Five hand-pressed nigiri chosen by the chef from that day's freshest fish. Showcases the master's Edo-mae technique.
¥1,500
Sushi & Fresh Fish
Today's Sashimi (seasonal assortment)
8–10 varieties of the day's freshest fish, sliced and plated. Selection changes with Tsukiji arrivals. Price varies by market.
¥Market price
Chef's Choice Nigiri (9 pieces)
Nine hand-pressed nigiri chosen by the chef from top-quality fish. Includes premium cuts such as toro and kohada.
¥2,700
Chef's Choice Nigiri (7 pieces)
Seven pieces of the chef's best Edo-mae nigiri of the day. A well-balanced set at a great value.
¥2,100
Chef's Choice Nigiri (5 pieces)
Five-piece nigiri tasting set featuring the chef's handpicked highlights of the day.
¥1,500
Hand Rolls (various)
Thin rolls or hand rolls in your choice of fillings: tuna, negitoro, cucumber, natto, roe, wasabi, and more. Great for sharing.
¥300+
Conger Eel Dishes
Salt-Grilled Conger Eel
Live-handled conger eel grilled with just salt to highlight the eel's natural umami and delicate fat. Fragrant and subtly crisp.
¥1,200
Conger Eel Yanagawa Style
Conger eel simmered with burdock root and finished with beaten egg in the classic Tokyo Yanagawa style. Rich and comforting.
¥1,200
Conger Eel Tempura
Lightly battered and deep-fried conger eel. Crisp outside, tender within. Served with tentsuyu dipping sauce.
¥1,200
Simmered Conger Eel
Conger eel slow-simmered in a sweet soy and mirin glaze until melt-in-the-mouth tender. A classic Edo-mae preparation.
¥1,200
A La Carte
Horse Meat Sashimi Assortment
Three cuts of premium horse sashimi: lean red meat, fatty toro, and corne. Mild, sweet flavor served with ginger and soy.
¥1,980
House-Made Thick Rolled Egg Omelet
A signature dish made to order. Layers of seasoned egg are carefully rolled into a thick, golden tamagoyaki — sweet and fluffy.
¥650
Black Cod in Sweet Miso
Black cod marinated in Kyoto-style sweet white miso, then broiled until lacquered and golden. Rich, buttery, and sweet.
¥1,200
Chicken Karaage
Japanese-style fried chicken: juicy inside with a light, crispy crust. Seasoned with soy, garlic, and ginger. Great with beer.
¥700
House Braised Pork Belly
Slow-braised pork belly in a sweet soy and sake sauce until meltingly tender. House recipe with a long cooking time.
¥800
Seafood Shabu-Shabu
A hot pot with premium seasonal seafood (golden eye snapper, amberjack, octopus and more), cooked tableside in light dashi. Served with house ponzu. Reservation required.
¥3,000
Tempura Assortment
Assortment of shrimp, conger eel, and five seasonal vegetables, battered and fried to a light golden crisp.
¥1,280
Fried Oysters
Three large, plump oysters breaded and deep-fried. Crispy outside, creamy and briny inside.
¥850
Seafood Chawanmushi
Silky steamed egg custard loaded with seasonal seafood. Delicate, umami-rich, and warming.
¥650
Octopus with Wasabi
Fresh octopus marinated with wasabi for a pungent, clean kick. A classic izakaya snack.
¥450
Firefly Squid in Soy
Small firefly squid marinated in rich soy and sake. Intensely flavored, soft, and umami-packed.
¥450
Ochazuke (Tea Rice)
Steamed rice with your choice of topping (wasabi, salmon, pickled plum, or mentaiko) and hot dashi poured over. A perfect finish.
¥750
Banquet Courses
Kikusui Course (7 dishes + all-you-can-drink)
Seven-course izakaya dinner centered on seasonal sashimi, grilled items, and fried dishes. Includes unlimited drinks. For 4–28 guests.
¥7,700
Business Entertainment Course (9 dishes + all-you-can-drink)
Premium 9-course dinner with live-handled conger eel, natural tuna, and golden eye snapper. Includes 7 nigiri by the chef. For important occasions. For 4–28 guests.
¥9,900