How to book Sushi Kanesaka

The drop

On the 1st of each month at 16:00 Tokyo time, OMAKASE opens the month after next (Oct 1 opens December).

Rule from the dates its booking page shows, not stated by the restaurant; last read 30 September 2026.

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Books on: Omakase
Release: the 1st at 16:00, 2 months out (Tokyo time)
Next release, your time: 16:00 Tokyo time (turn on JavaScript to see it in your time zone)
Dates released through: Needs JavaScript: work it out from the rule above

Book on Omakase

Released means the booking window is open, not that a table is free. Check Omakase for what is left.

When do my tables open?

Pick a date and we’ll tell you the minute to be ready.

About Sushi Kanesaka

Sushi Kanesaka is the Edomae sushi counter that chef Shinji Kanesaka opened in Ginza in December 2000, after about ten years of training in Tokyo¹. It has held two Michelin stars in the Tokyo guide every year since 2008, and in the 2025 edition Kanesaka received the Michelin Mentor Chef Award for the cooks he has trained^1,3,4. His company now runs sushi restaurants across Japan and abroad, including Singapore, Hong Kong, London and Seoul, but the Ginza shop is the original^1,4,5.

The restaurant sits in the basement of the Misuzu Building on Ginza 8-chome, close to Shimbashi Station, and has only eight counter seats^2,4. The room is plain and traditional, built from selected woods and entered through a noren curtain, so that the counter works as a "stage" for the chefs^1,5.

The meal is omakase. The booking page lists a nigiri course at lunch and a longer chef's tasting course at lunch and dinner, served from noon and from 6 pm, with the restaurant closed on Sundays and Mondays². The house aims for a balance between fish, vinegared rice and wasabi, adjusted for temperature and ripeness¹, and The 50 Discovery describes the rice as "immaculate" and the sakes as among the finest⁵. Michelin's inspectors frame Kanesaka's cooking around "iki", a word that can mean living, fresh or stylish³.

What people like

Fatty slices of toro tuna, one of the pieces The 50 Discovery names when describing the omakase.⁵
The balance of fish, vinegared rice and wasabi in each piece; The 50 Discovery praises the rice and the freshness of the fish.^1,5
Small touches such as sweet amaebi shrimp topped with sea urchin and yellowtail wrapped around ribbons of daikon.⁵
The quiet, dignified eight-seat room behind its noren curtain, which The 50 Discovery still calls the group's hot ticket.^1,4,5
The sake served with the meal, which The 50 Discovery describes as among the finest.⁵

Pictures

A place setting on the pale wood counter Photo: Sushi Kanesaka

The alcove with a hanging scroll and blossom branches Photo: Sushi Kanesaka

Knives, chopsticks and a plate laid out on the counter Photo: Sushi Kanesaka

Sources

Last checked 30 September 2026. The restaurant does not state this rule in words: it comes from a press report or from the release dates its booking page shows.

omakase.in platform: current period, next round date and time, prices, cancellation, checked 2026-09-30
web.archive.org secondary: earlier round (Aug 1 2026 16:00, through Sep 30), checked 2026-09-30
guide.michelin.com secondary: two Michelin stars, checked 2026-09-30

Sources for the description and pictures

sushi-kanesaka.co.jp official: Edomae sushi in Ginza and Marunouchi. Sushi Kanesaka
omakase.in platform: Sushi Kanesaka's Reservation - OMAKASE
guide.michelin.com guide: Sushi Kanesaka – Tokyo - a MICHELIN Guide Restaurant
guide.michelin.com guide: MICHELIN Mentor Chef Award Winner: Shinji Kanesaka of Sushi Kanesaka – Refining the Technique and Spirit of Sushi Making
the50.com guide: Sushi Kanesaka - Tokyo - Restaurant - The 50 Discovery