When it comes to legendary sushi restaurants, Sukiyabashi Jiro in Tokyo sits at the very top of the list. Known worldwide thanks to the documentary Jiro Dreams of Sushi, this tiny, 10-seat, Michelin-starred restaurant has been on every food lover’s bucket list for years. But with the hype comes the big question—is it truly the pinnacle of sushi, or is it an overrated, overpriced experience built on reputation? I had the opportunity to dine at Sukiyabashi Jiro on my last trip to Tokyo, and I’m here to give you my honest, unfiltered review.
The Reservation Process: A Challenge in Itself
Getting a reservation at Sukiyabashi Jiro isn’t for the faint of heart. The restaurant no longer takes direct bookings from overseas visitors, so you have to go through a luxury hotel concierge or a third-party service, which often charges a hefty fee. Even with connections, seats are limited, and booking months in advance is essential. By some miracle (and a very helpful hotel concierge), I secured a lunch reservation, which is slightly more affordable than dinner—but still a steep ¥40,000 ($270 USD) per person for a 20-minute meal.
First Impressions: A No-Frills, Serious Atmosphere
Sukiyabashi Jiro is tucked away in a basement near Ginza Station, and if you didn’t know better, you’d walk right past it. Stepping inside, the space is minimalist and almost clinical, with a small wooden counter, no music, and an air of quiet intensity. Then there’s Jiro Ono himself, the legendary 98-year-old sushi master (though his son, Yoshikazu, now handles most of the service). If you’re expecting warm hospitality, think again—this is an old-school establishment where the focus is on precision, not pleasantries.
The Sushi: Undeniably Exceptional, But…
The meal itself is a lightning-fast omakase (chef’s choice) experience, lasting only about 20 minutes. There’s no small talk, no extra courses—just sushi, served at an almost intimidating pace.
Here’s what stood out:
✅ The Rice: Unlike most sushi places, Sukiyabashi Jiro’s rice is
served warm and seasoned with a bold red vinegar. It has a firm texture and distinct
flavor that contrasts beautifully with the fish.
✅ The Fish: The
seafood is undeniably top-tier, sourced from the famous Tsukiji (now Toyosu) Market
daily. Highlights included the fatty tuna (otoro), sea urchin (uni), and horse
mackerel (aji)—all pristine in quality.
✅ The Technique: Each
piece is crafted with absolute precision, from the way the fish is sliced to the
exact pressure applied when shaping the nigiri. There’s a reason Jiro has been
called the best in the world.
That said, there were a few downsides:
❌ The Pace: The sushi is served so quickly that you barely have time
to savor each bite before the next one lands in front of you. If you’re someone who
enjoys lingering over a meal, this might feel rushed and impersonal.
❌
The Lack of Variety: There are no appetizers, side dishes, or
special touches—just sushi, one after another. If you’re used to the multi-course
omakase experiences in other high-end sushi spots, you might find this a bit
one-dimensional.
❌ The Price: At nearly $270 per person, the
cost is steep for a 20-minute meal. Given Tokyo’s vast sushi scene, you can find
equally incredible sushi experiences for half the price.
