Please note: Reservations are required; walk-ins cannot be accommodated.
Please note: Reservations are required.

Sushi Guide by REONA Sushi Tokyo

This sushi guide collects articles by chefs covering omakase, Edomae techniques, seasonal ingredients, and sushi counter culture. Each guide is written from the perspective of the chefs and team behind REONA Sushi Tokyo, an omakase restaurant in Kanda, Tokyo, guided in English.

What Is Omakase? A Former Tsukiji Sushi Chef Explains Its Origins

Sushi Guide

What Is Omakase? A Former Tsukiji Sushi Chef Explains Its Origins

I helped put omakase on a Tsukiji menu in 1990. Here’s what omakase actually means, where it came from, and the strengths and downsides of omakase today.

2026-05-05

Kouichi Hishiya
Flounder (Hirame) Sushi Guide by Master Chefs – A Refined Edomae Experience at REONA Tokyo

Sushi Guide

Flounder (Hirame) Sushi Guide by Master Chefs – A Refined Edomae Experience at REONA Tokyo

Discover the refined flavors of Hirame (flounder) sushi at REONA Tokyo. Learn how master chefs use aging and kombujime techniques to transform this prized white fish into an Edomae delicacy. Taste the difference in Kanda.

2025-07-29

Fujito Tsutsui
Discover Japan’s Rare Sushi Delicacy: Nodoguro Explained by Master Chefs at REONA Tokyo

Sushi Guide

Discover Japan’s Rare Sushi Delicacy: Nodoguro Explained by Master Chefs at REONA Tokyo

Discover the rich flavor and culinary story of Nodoguro, Japan’s prized deep-sea delicacy. Learn how REONA Tokyo’s master chefs serve this rare fish as part of a premium Edomae-inspired sushi experience in Kanda.

2025-07-10

Fujito Tsutsui
Sea Bream (Tai & Kasugo) Sushi Expert Guide – A Refined Edomae Experience at REONA Tokyo

Sushi Guide

Sea Bream (Tai & Kasugo) Sushi Expert Guide – A Refined Edomae Experience at REONA Tokyo

Discover the elegance of tai and kasugo sushi at REONA Tokyo. Learn how expert Edomae techniques elevate Japan’s symbolic white fish into a refined seasonal delicacy, crafted with precision and tradition.

2025-07-08

Fujito Tsutsui
Uni Sushi Expert Guide by Master Chefs – Taste the Rich Sea Urchin Experience at REONA Tokyo

Sushi Guide

Uni Sushi Expert Guide by Master Chefs – Taste the Rich Sea Urchin Experience at REONA Tokyo

Experience the finest uni (sea urchin) sushi in Tokyo at REONA. Discover the secrets behind its creamy texture, rich flavor, and traditional Edo-style preparation. Learn how origin and handling impact taste—guided by expert sushi chefs in the heart of Kanda.

2025-07-05

Fujito Tsutsui
Anago Sushi Expert Guide by Master Chefs – Taste Authentic Edo-Style Conger Eel Sushi at REONA Tokyo

Sushi Guide

Anago Sushi Expert Guide by Master Chefs – Taste Authentic Edo-Style Conger Eel Sushi at REONA Tokyo

Discover the secrets of authentic anago (conger eel) sushi in Tokyo with master chef Fujito at REONA Sushi. Learn traditional Edo-style techniques and enjoy a guided, immersive tasting experience in Kanda.

2025-05-16

Fujito Tsutsui
Kohada Sushi Expert Guide by Master Chefs – The Soul of Edomae at REONA Tokyo

Sushi Guide

Kohada Sushi Expert Guide by Master Chefs – The Soul of Edomae at REONA Tokyo

Discover the soul of Edomae sushi through Kohada—Tokyo’s traditional silver fish. Learn expert techniques, seasonal insights, and a sushi chef’s personal reflections at REONA.

2025-04-28

Fujito Tsutsui
Maguro (Tuna) Sushi Explained by a Sushi Chef: Akami, Chutoro, Otoro, and Tuna Types

Sushi Guide

Maguro (Tuna) Sushi Explained by a Sushi Chef: Akami, Chutoro, Otoro, and Tuna Types

Maguro (tuna) sushi is not only about fatty otoro. A sushi chef trained in Osaka, Ginza, and Aoyama explains akami, chutoro, otoro, zuke, and the main tuna types used in sushi.

2026-05-06

Fujito Tsutsui