Sushi Ōya

Perched on the 3th floor of a Kagurazaka building, Sushi Ōya welcomes guests for an evening omakase course. The meal opens with an array of seasonal appetisers designed to showcase prime ingredients, such as charcoal-seared bonito carrying a delicate smoky aroma and gently simmered octopus. The steamed abalone, served alongside an intense sauce made from its own liver, stands out as a signature bite frequently highlighted by diners.

When the meal transitions to nigiri, the chef shapes compact pads of sushi rice balanced in acidity and salinity. This measured seasoning provides a sturdy foundation for everything from rich, fatty cuts like otoro to delicate seasonal offerings such as young gizzard shad (shinko) and tender white fish. Seated along the counter, guests have an intimate view of the chef’s focused technique, observing the intricate prep work behind each individual piece.

Accounts from diners note curated drink pairings to accompany the courses, ranging from selected Japanese sake to non-alcoholic flights featuring distinct tea leaves brewed for individual dishes. The dining room maintains an unhurried, calm ambience with attentive hospitality for visitors from home and abroad. An advance reservation is advised when planning a quiet, unhurried dinner here.