"A basement Ginza counter where Yuichi Arai serves fourteen pieces of pure Edomae — fly in and book months out for a solo seat."
9Food
8Ambience
7Value
About Sushi Arai
Yuichi Arai opened his counter in 2015 at thirty-three, after years under the discipline of Ginza Kyubey and Sushi Sho, and it earned a Michelin star fast. It sits one floor below street level in Ginza, a minimalist room organised around a single omakase of tsumami and nigiri.
The course is roughly seven seasonal tsumami followed by fourteen pieces of nigiri, priced from ¥38,500 to ¥55,000 with a service charge; a separate apprentices' counter runs a ¥27,500 seating. It is one of the hardest reservations in Ginza, which is saying something. For the wider field, see our best sushi worldwide guide.
The Kitchen
Arai works in the Edomae tradition: nikiri brushed onto each piece, shari kept close to body temperature, fish aged and cured rather than served raw-fresh for its own sake. The rhythm of the counter is fast and quiet, each piece set down to be eaten within seconds, and the balance of rice to neta is the whole argument.
The room reads the catch off a row of handwritten wooden plates on the back wall, and the ice box built into it is part of the theatre. There are separate counters for English- and Japanese-speaking guests so the chefs can actually explain the work, a detail that makes Arai more navigable for visitors than most Ginza rooms at this level. The cooking sits in the company tracked across our Tokyo guide.
The Room
The counter is a small basement room, blond wood and clean lines, lit low and even. Seating is counter-only and intimate; the noise level is hushed, conversation kept to a murmur, and the pace is set by the chef rather than the table. There is no dress code stated, but most diners arrive smart. A single seat at the counter is one of the better solo positions in Ginza, because the meal is built for one diner facing the chef.
Best for Solo Dining
Sushi Arai is built for the solo diner. The omakase is a one-to-one transaction across a counter, paced by the chef, so eating alone is the intended way to take it rather than a compromise. The English-speaking counter means a visiting solo guest can follow each piece and ask about the fish without a language wall. Book a single seat months ahead through a concierge or reservation service, arrive on time, and let the fourteen pieces unfold. For more counters made for one, see the solo dining guide.
Not for
Not for a long, chatty group dinner — the counter is small, the pace is brisk and chef-led, and the room is built for quiet attention to each piece rather than a leisurely table conversation.
Frequently Asked
Is Sushi Arai worth it?
Yes, if you can secure a seat. Sushi Arai is a one-Michelin-star Edomae counter beneath Ginza, where Yuichi Arai serves about fourteen nigiri and seven tsumami from ¥38,500. The fish handling, aged tuna and warm shari put it among Ginza's strongest counters, and the English-speaking seating makes it unusually approachable for visitors. Treat it as a destination meal.
How much is omakase at Sushi Arai?
The omakase runs from ¥38,500 to ¥55,000 per guest plus a service charge, depending on the season and the catch. There is also a more affordable apprentices' counter, the Deshi no Ma, at ¥27,500 tax included. Prices move with market conditions, so confirm when you book. It is a high-end Ginza spend either way.
Who is the chef at Sushi Arai?
Yuichi Arai owns and runs the counter. He trained for years at Ginza Kyubey and Sushi Sho before opening his own room in 2015, and works strictly in the Edomae style — nikiri-brushed nigiri, body-temperature rice and aged, cured fish. He earned his Michelin star within a few years of opening.
Where is Sushi Arai located?
Sushi Arai is in the Luan Building basement (B1F) at 8-10-2 Ginza, Chuo City, Tokyo. It sits one floor below street level in the Ginza sushi district. The phone is +81 3-6264-5855. See the Tokyo dining guide for more counters nearby.
How hard is it to book Sushi Arai?
Very hard. Sushi Arai is one of Ginza's most sought-after counters, and seats release through reservation services such as Omakase or a hotel concierge rather than walk-ins. Plan months ahead, be flexible on the date, and consider the apprentices' counter if the main room is full. Friday and Saturday seats go first.
Seats release via reservation service or concierge; plan months ahead. Phone +81 3-6264-5855.
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Practical Information
AddressLuan Building B1F, 8-10-2 Ginza, Chuo City, Tokyo 104-0061
