SUSHI &
CHAMPAGNE
sushi restaurant
SUSHI &
CHAMPAGNE
sushi restaurant
AWA SUSHI
A marriage of sushi and champagne
that mutually enhances each other’s umami
At AWA SUSHI, we are committed to the marriage of champagne and sushi in every detail, from the ingredients and preparation to the pursuit of flavor and the creation of space.
We offer a special glass to complement each dish and piece of sushi, selected from over 200 premium champagnes.
[Dinner]Business hours | 17:00– (Last entry 20:30) Open daily
10 counter seats, 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.
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 - Hours: From 17:00 (Last entry 20:30)
No regular holidays
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 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.
Sous Chef Ryuji Kiguchi
Born in Osaka Prefecture in 1975.
He entered the world of sushi at the age of 15 and learned the techniques of Edomae sushi at a high-end sushi restaurant in Osaka. Holding licenses as a fugu chef and a certified cook, he has gained experience at sushi restaurants in luxury hotels and has been involved in training young artisans. In June 2026, he was appointed Sous Chef at “AWA SUSHI Awa Sushi.” While cherishing the traditions and techniques of Edomae sushi, he incorporates diverse methods including low-temperature cooking, pursuing pieces that bring out the inherent qualities of each ingredient.
Sushi Artisan Asahi Suzuki
Born in Osaka Prefecture in 2000.
After graduating from high school, he trained for three years at a Michelin-listed establishment in Ginza. He then gained experience at sushi restaurants in Osaka’s Kitashinchi and on a ryotei boat, joining “AWA SUSHI Awa Sushi” as a sushi artisan in 2026. Valuing conversation across the counter, he engages with each guest individually. He crafts each piece with care so that guests can enjoy the experience of savoring sushi itself.
