Lunchtime queues are a staple at this tiny 10-seater restaurant. Take your pick between a sushi set (choose the standard, large or first class) or chirashi, before the chef carefully prepares each plate with seasonal ingredients and the freshest of seafoods based on what’s available that day. Bring cash. 〒150-0001 Tokyo, Shibuya City, Jingumae, 6 Chome−14−1 金沢ビル 3F

13 years after Netflix aired the cult-favourite documentary ‘Jiro Dreams of Sushi’, Sukiyabashi Jiro is still considered one of the best omakase restaurants in the country. Named after the 98 year old chef and owner, his signature set menu will set you back a cool ¥55,000 but expect roughly 20 bite-sized pieces of immaculate seafood brushed with a delicate nikiri soy sauce. 〒104-0061 Tokyo, Chuo City, Ginza, 4 Chome−2−15 塚本総業ビルB1階; sushi-jiro.jp/english

Even before Sushi no Midori opens its doors at 11am, there is a 20+ table wait. Located inside a mall above Shibuya station, the ticketing system allows you to save your spot in the queue before returning to exceptionally fresh seafood at affordable prices (think anywhere between $15-$25 for a set.) 〒150-0043 Tokyo, Shibuya City, Dogenzaka, 1 Chome−12−3 マークシティイースト ４Ｆ; sushinomidori.co.jp

Previously trained at reputable establishments like the Ritz-Carlton and the Four Season Hotel Kyoto, chef Masashi Yamaguchi’s new twist on classic techniques has awarded his restaurant a Michelin star. Expect just one thing on the menu – a multi-course omakase featuring Edomae-style sushi and side dishes including chef’s signature dish, tuna sukiyaki. 〒107-0061 Tokyo, Minato City, Kita-Aoyama, 2 Chome−12−27 Blue Hills Okビル 5階

You won’t find Sushiro listed on any Michelin guides but this sushi train-style restaurant has hundreds of outposts scattered around the country for good reason. Powered by a tablet positioned at every table, order from a selection of over 100 different nigiri, sashimi and side dishes before your freshly made plate is delivered to you via a mechanical conveyor belt. 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−11−1 ビックカメラ有楽町店内 6階; akindo-sushiro.co.jp

Relocated to Ginza in late 2023, this one Michelin-starred restaurant breaks free from traditional sushi flavours and techniques to bring a fresh new spin. Championing Edomae-style, chef Ozaki presents beautifully presented plates of seafood and vegetables using ingredients from the Toyosu market located in Tokyo Bay. 〒104-0061 Tokyo, Chuo City, Ginza, 1 Chome−14−6, Ginza Louis, 8F

The dinnertime menu at Manten Sushi features just one option: the ‘Evening Omakase’. Considered one of the cheapest offerings for a high-end restaurant, ¥8,800 will reward you with a rotating menu of otsumami (small dishes) paired with nigirizushi using the seasonal ingredients and melt-in-your-mouth seafood. ブリックスクエア, B1F, 2 Chome Marunouchi, Chiyoda City; manten-sushi.com

Located inside Toyosu Fish Market, tourists flock to this sushi restaurant serving the freshest of seafoods direct from the markets. Depending on the catch of the day, chefs prepare a selection of raw fish served counter-style. Fair warning: sushi-enthusiasts have been known to arrive in the early hours of the morning (we’re talking like 3am) to secure a spot. 6 Chome-5-1 Toyosu, Koto City

Young chef Norihito Endo sits at the helm of this 10-seater restaurant. After training at some of Tokyo’s most prestigious restaurants, he branched out on his own to offer a fresh perspective. The omakase menu consists of tea pairings, seasonal flavours and at times, unusual ingredients like reef squid, saltwater eel and softshell turtle. 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1 Chome−17−2 Rホール 4F

While most sushi restaurants serve their dishes with sake, the Michelin-starred Nishiazabu Taku pushes the boundaries with exceptional pairings of sushi and wine. The in-house sommelier carefully selects the perfect drop to complement seasonal dishes tailored specifically to your taste. 〒106-0031 Tokyo, Minato City, Nishiazabu, 2 Chome−11−5 カパルア西麻布 1階; nishiazabu-taku.com