麻布十番・鮨Azabu-Juban, Tokyo · Sushi

六席のカウンターで、その日の魚と、季節の酒を。 Six seats at the counter.The day’s fish, the season’s sake.

ご予約Reserve a seat おまかせを見るSee the omakase

魚の香りと旬を、
握る。 Sushi that carries the aroma of the fish, and of the season.

麻布十番、二〇二二年十二月開店Azabu-Juban · Opened December 2022

毎朝、大将自ら豊洲市場へ。寝かし、脱水、煮切り——ひと手間を重ねたネタと、硬めに炊いた赤酢のシャリが、口の中でひとつになる。 Every morning, the chef goes to Toyosu Market himself. Rested, relieved of excess moisture, brushed with nikiri soy — each piece is finished with one more step, then set on firm red-vinegar rice so that fish and rice become one.

目指すのは「高級なのに行きつけの鮨屋」。お一人でも気兼ねなく座れる六席のカウンターで、その日の魚と、季節の酒を。 The aim is simple: a sushi restaurant of the highest standard that still feels like your regular place. Six counter seats where a guest alone is as welcome as a party, and where the day’s fish is paired with the season’s sake.

鮨ともの仕事Philosophy

毎朝の豊洲から、一貫まで。From Toyosu each morning,to a single piece.

毎朝、大将自ら豊洲へ。Every morning, the chef goes to Toyosu himself.

市場に足を運び、その日の魚を自分の目で選ぶ。季節ごとに移ろう魚の香りを、そのまま握りに移すために。He walks the market and chooses the day’s fish with his own eyes, so that the aroma of each season is carried straight into the nigiri.

寝かし、脱水、煮切り。ひと手間。Rested, lightly dried, brushed with nikiri. One more step.

魚は捌いてすぐが最良とは限らない。寝かせて旨みを引き出し、余分な水分を抜き、煮切りを引く。ひと手間が、香りを立たせる。Freshly cut is not always best. Fish is rested to draw out its depth, relieved of excess moisture, then brushed with nikiri soy. That extra step is what makes the aroma rise.

硬めに炊いた、赤酢のシャリ。Firm-cooked rice, seasoned with red vinegar.

硬めの赤酢シャリがネタの旨みを受け止め、口の中でひとつになる。魚と米のあいだにある、一体感のために。Firm red-vinegar rice holds the fish’s richness, and the two become one in the mouth. Everything is built for that unity between fish and rice.

おまかせOmakase

その日の魚で組む、十八から二十品。Eighteen to twenty courses,composed from the day’s fish.

おつまみと握りを織り交ぜた、おまかせのみ。季節の酒とともに。Omakase only — appetizers and nigiri woven together, with sake to match the season.

おまかせコースOmakase Course

厳選された握りと、おつまみを含めた十八から二十品程度。献立はその日の仕入れで変わります。Around eighteen to twenty courses of carefully chosen nigiri and appetizers. The menu changes with each morning’s market.

¥22,000 お一人様・税・サービス料込per guest · tax and service included

品数Courses: 十八〜二十品18–20
人数Guests: 一〜七名様1–7
ご予約Booking: オンライン・お電話Online · Phone

食べログで予約するReserve on Tabelog

特選コースTokusen Course

おまかせコースの上位に位置する、特選のコース。内容はその日の仕入れにより変わります。五名様以上で貸切のご相談も承ります。営業時間内であれば、開始時刻はご相談ください。Our premium course, a step above the omakase; its contents change with each day’s market. Parties of five or more may reserve the whole counter, and the start time can be arranged within opening hours.

¥25,000 お一人様・税・サービス料込per guest · tax and service included

人数Guests: 一〜六名様1–6
貸切Private hire: 五名様よりFrom 5 guests
ご予約Booking: お電話のみBy telephone only

お電話でのご予約　03-6804-5321Call +81 3-6804-5321

日本酒Sake: 季節ごとに入れ替える銘柄を、料理の流れに合わせてお選びします。A rotating selection, chosen to follow the season and the course.
シャンパーニュ・ワインChampagne & Wine: グラスとボトルをご用意しています。By the glass and by the bottle.
ウイスキー・焼酎Whisky & Shochu: 食中にも、食後にも。With the meal, or after.
ビール・サワーBeer & Sours: 生ビール、クラフトビール、季節の柑橘のサワー。Draught and craft beer, and sours with seasonal citrus.
ソフトドリンクSoft Drinks: お車の方、お酒を召し上がらない方にも。For drivers and for those not drinking.

その日の銘柄は、カウンターでお気軽にお尋ねください。Please ask at the counter about the day’s selection.

旬の仕事Season

季節が変われば、献立も変わる。As the season turns, so does the menu.

季節ごとのひと皿の記録。献立は、その日の仕入れとともに変わります。A record of dishes through the seasons. The menu follows each day’s market.

大将The Chef

金子Kaneko鮨職人Sushi chef

コンセプトは「高級なのに行きつけの鮨屋」。The idea: a sushi restaurant of the highest standard that still feels like your regular place.

銀座・赤坂の『ホテルニューオータニ』、六本木の『鮨由う』で長年研鑽を積み、二〇二二年十二月、麻布十番に「鮨とも」を開く。毎朝、豊洲で選んだ魚に、寝かしや脱水のひと手間を加え、硬めの赤酢シャリに乗せる。魚の香りと旬を、一貫に。After many years of training at Hotel New Otani (Ginza and Akasaka) and at Sushi Yuu in Roppongi, Kaneko opened Sushi Tomo in Azabu-Juban in December 2022. Fish chosen at Toyosu each morning is rested and relieved of excess moisture, then set on firm red-vinegar rice — the aroma of the fish and the season, in a single piece.

修業Trainedホテルニューオータニ（銀座・赤坂）、鮨由う（六本木）Hotel New Otani (Ginza / Akasaka) · Sushi Yuu (Roppongi)
開店Opened二〇二二年十二月、麻布十番December 2022, Azabu-Juban
仕入れSourcing毎朝、豊洲市場にて自ら厳選Selected personally at Toyosu Market every morning

空間The Room

四階の、六席。Six seats, on the fourth floor.

麻布十番の通りから一歩離れた四階に、白木のカウンター六席だけの隠れ家。お一人でも、大切な方とでも。A step away from the streets of Azabu-Juban, up on the fourth floor: a hideaway of six seats at a pale-wood counter. For an evening alone, or with someone who matters.

席Seats: カウンター六席のみSix counter seats only
貸切Private hire: 五名様以上、特選コースにてFrom five guests, with the Tokusen course
おひとりSolo guests: お一人様も歓迎いたしますAlways welcome
禁煙Smoking: 全席禁煙Non-smoking throughout

ご予約Reservations

完全予約制。By reservation only.

ご予約は食べログ・一休のオンライン予約、またはお電話にて承ります。特選コースと五名様以上の貸切、その他のお問い合わせは、お電話にてご相談ください。Reservations are taken online through Tabelog or Ikyu, or by telephone. For the Tokusen course, private hire of five or more, and any other enquiry, please call.