Sushi Ōya
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Sushi Ōya (鮨 大矢) is a Michelin-starred Edomae sushi restaurant in Kagurazaka, Tokyo. Founded in 2023 by chef Yoji Oya, an alumnus of the legendary Sushi Yoshitake (Michelin 3-star for 12 consecutive years). Chef Oya spent formative years abroad, deepening his appreciation for Japanese culture, and brings a unique personal sensibility to the Edomae tradition. The restaurant is known for its refined tsumami (small bites) paired with exceptional sake and wine selections, followed by a masterful nigiri course using red vinegar rice. Reservation-only omakase. Awarded Michelin 1 star in 2025.
Address
Fukuromachi 3-6, Kagurazaka Center Bldg ANNEX 3F, Shinjuku-ku, Tokyo
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Features
Michelin 1 Star (2025)No smoking14 (counter 8, private room 6)No strong perfume or cologneFully reservation-only10% added to omakase course¥40,000–49,999 per personIn-house sommelier availableVISA, Master, JCB, AMEX, Diners accepted; no e-money or QREdomae sushi omakase, red vinegar rice, seasonal tsumami
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Omakase Course
Seasonal Appetizers
Nigiri Sushi
Drinks
Omakase Course
Chef's Choice Nigiri Tasting Menu
Full omakase experience: seasonal tsumami (small bites), chawanmushi, assorted nigiri, tekka maki, and soup. Served at counter or private room. 10% service charge added.
¥35,000 (tax incl) + 10% service charge
Seasonal Appetizers
Savory Egg Custard
Steamed egg custard with seasonal dashi and toppings. Part of the omakase course.
¥Included in omakase
Soup / Miso Soup
Closing soup course served at the end of the omakase meal.
¥Included in omakase
Tuna Roll
Classic tuna hand roll using red vinegar (akazu) shari. Served at the end of the course.
¥Included in omakase
Nigiri Sushi
Fatty Tuna Belly
Rich, melt-in-mouth fatty tuna nigiri. Edomae-style with akazu (red vinegar) rice.
¥Included in omakase
Lean Tuna
Deep-flavored lean tuna, marinated and served atop red vinegar shari.
¥Included in omakase
Gizzard Shad
Classic Edomae cured kohada. Hallmark of traditional Tokyo sushi.
¥Included in omakase
Golden Cuttlefish
Finely scored summer cuttlefish, delicate and sweet, served nigiri-style.
¥Included in omakase
Ark Shell Clam
Seasonal red clam with a crisp texture and oceanic sweetness.
¥Included in omakase
Sea Urchin
Premium seasonal sea urchin (uni) from northern Japan, served on nori.
¥Included in omakase
Salmon Roe
House-marinated salmon roe, bursting with umami, served on shari.
¥Included in omakase
Conger Eel
Slow-simmered Tokyo-style conger eel, silky and lightly sauced.
¥Included in omakase
Filefish with Liver
Filefish nigiri served with its own creamy liver — a rare seasonal delicacy.
¥Included in omakase
Cod Milt
Seasonal winter delicacy: creamy and mild fish milt, served warm.
¥Included in omakase (seasonal)
Sea Bream
Classic Japanese sea bream, light and floral. Often aged briefly for deeper flavor.
¥Included in omakase
Yellowtail
Winter yellowtail nigiri, rich and fatty. A highlight of the cold-season menu.
¥Included in omakase (seasonal)
Tilefish / Amadai
Delicate Japanese tilefish, often briefly grilled for crispy skin nigiri.
¥Included in omakase (seasonal)
Drinks
Japanese Sake
Curated selection of premium sake chosen to complement the omakase course. Sommelier on staff.
¥Ask staff
Wine
Wines selected by in-house sommelier to pair with the seasonal menu.
¥Ask staff
Beer
Japanese craft and premium beer.
¥Ask staff
Non-Alcoholic Options
Seasonal non-alcoholic options available on request.
¥Ask staff