SUSHI &
CHAMPAGNE
sushi restaurant
SUSHI &
CHAMPAGNE
sushi restaurant
AWA SUSHI
A marriage of sushi and champagne
that mutually enhances each other’s umami
We offer a special glass to complement each dish and piece of sushi, selected from over 200 premium champagnes.
The restaurant has 10 counter seats and is reservation-only.
We offer a special glass to complement each dish and piece of sushi, selected from over 200 premium champagnes.
The restaurant has 10 counter seats and is reservation-only.
*Only for lunch customers, we accept check-in one hour earlier than usual, from 14:00.
*The latest information about AWA SUSHI is also available on the restaurant’s official Instagram.
*Only for lunch customers, we accept check-in one hour earlier than usual, from 14:00.
*The latest information about AWA SUSHI is also available on the restaurant’s official Instagram.
Dining
Drinks
Dining
Dinner
- Edomae Sushi Omakase Course: ¥26,400 (Tax Included)
Today’s exquisite dishes: 6-7 items, 10-12 pieces of sushi, miso soup, dessert - No regular holidays
Two seatings, each starting simultaneously
First seating: 18:00~ / Second seating: 20:30~
Lunch
- Edomae Sushi Omakase Course ¥19,800 (tax included)
4-5 daily specialty dishes, 8-12 pieces of sushi, Akadashi - Edomae Sushi Omakase Course ¥9,000 (tax included)
3-4 daily specialty dishes, 5-7 pieces of sushi, Akadashi - Hours: 12:00 PM–1:00 PM (last entry)
- Closed on Wednesdays and Thursdays
- Through the end of June 2026: Regular operations; closed (Wednesdays and Thursdays)
From July 2026 onward: Closed
Drinks
We offer a selection of over 200 carefully selected premium champagnes (Cuvee).
AWA SUSHI is unique in that you can enjoy five different types of champagne by the glass every day, allowing you to easily enjoy the stories of various maisons.
Our most popular course is the monthly champagne tasting course, carefully selected by our sommelier.
In addition to champagne, we also offer sake and non-alcoholic drinks.
Executive Chef JIN
Born in Seoul, South Korea, in 1993. He entered the culinary world at the age of 14 and moved to Japan at 22.After learning the fundamentals at a sushi restaurant in Osaka, he refined his techniques at a Michelin-listed establishment in Ehime, Setouchi.Following his tenure as Executive Chef at “Sushi Haku” in Osaka, he was appointed Sous Chef at “AWA SUSHI” in 2024.He has served as Executive Chef since 2026.Valuing the traditions of authentic Edomae sushi, he pursues perfection in every single piece.He continues to hone his aging techniques to bring out the inherent umami of each ingredient.
