REONA Sushi Tokyo
Not just an Omakase.
A journey into the craft
of Edomae sushi in Tokyo.
14 pieces of Edomae omakase · 6 seats · Guided in English14 pieces of Edomae omakase
6 seats · Guided in English
¥26,000 per person
Reserve Your SeatAn immersive Edomae omakase where every piece tells a story, guided entirely in English at a counter with just 6 seats.
Read more about the experience
What Guests Say
Reviews from Google Maps and TripAdvisor
Rikai Signature Course
14 pieces of Edomae nigiri
~2 hours at the counter
¥26,000 per person
All Ages
Counter Seating
View detailsDrink Options
Sake pairing: ¥7,500
Soft drink package: ¥2,500
Water only: ¥1,000
View detailsKids Plan
Chirashi sushi, dessert (ice cream), soft drinks
Dedicated kids room with toys
¥4,000 per child
Ages 3 to 12
Kids' Room
View detailsRikai is the main course, paired with an optional drink selection. Kids Plan is a separate plan for accompanying children.
Rikai Signature Course
¥26,000per persontax included
Rikai means "to understand" in Japanese. This course is designed to deepen your appreciation of sushi through 14 carefully selected pieces of Edomae nigiri, each accompanied by the story of its preparation and traditions.
What's included
- 14 pieces of Edomae nigiri
- English explanations of ingredients, techniques, and traditions
- Interactive tasting comparisons
- Approximately 2 hours (up to 2.5 hours)
- Counter seating for up to 6 guests per session
- Sessions begin at 1:00 PM and 6:00 PM
What makes REONA unique
COMPARE
Taste ingredients side by side and discover how Edomae techniques and quality transform sushi. Experience different cuts of premium maguro, or compare how traditional shari and our modern signature shari each bring out different qualities in the same piece of nigiri.
Comparison samples are served as complimentary additions and are not counted among the 14 pieces in your course.
INTERACT
Ask questions, hear the stories behind each piece, and learn about the daily life and philosophy of an Edomae sushi chef. Our bilingual team guides the entire conversation in English, so nothing is lost in translation.
TOUCH
Experience ingredients and tools up close. Watch real wasabi grated with traditional tools right before your eyes, observe the precision of Japanese knives as the chef prepares each piece, and see the workspace from just an arm's length away.
PRESENTATION
Each piece of nigiri comes with its own story: where the fish was sourced, why it was selected as the best of the day's catch, and the specific techniques that bring out its best qualities. You will also learn about the history and cultural significance of Edomae sushi through short presentations during the course.
Your Omakase Journey — see the 2-hour experience step by step
Each chapter features one or more pieces of sushi, guiding you through the traditions and techniques of Edomae sushi. 14 pieces in total, plus complimentary tastings.
- Welcome & Seating
- Watch the Shari Come to LifeSee sushi rice crafted right before your eyes
- The Art of Eating SushiLearn the etiquette behind every bite
- Start with Crowd FavoritesThree of the most popular pieces to kick off your omakase
- Feel the Soul of EdomaeTaste the essence of Tokyo's sushi heritage
- The Chef's BladeDiscover the secrets behind a sushi knife
- Inside the Craftsman's WorldStep into the life of a sushi master
- Shari: The Hidden DifferenceTaste how rice transforms sushi
- Premium vs. StandardTaste premium alongside a complimentary standard piece
- Technique That Changes EverythingSee how preparation elevates flavor
- The Depth of Edomae MasterySee how time-honored techniques deepen the flavor
- The FinaleEnd your journey with the piece that crowns the course
Good to know before you book
- The counter seats up to 6 guests per session. You may share the session with other guests.
- As an omakase course, substitutions are not available. Items you cannot eat will be skipped.
- Drink pairings are ordered separately at the venue and are not part of the course price.
- Sessions start at 1:00 PM or 6:00 PM. Start times cannot be adjusted unless you book a private session (equivalent fee of 4 adults).
- If you are visiting with children aged 3 to 12, please book a Kids Plan (¥4,000 per child) for each child on the reservation page. Children will be seated in the kids room next to the counter. Children are also welcome to order the Signature Course at the adult price if they prefer the counter experience.
- For children aged 2 and under, please contact us in advance so we can review whether we are able to accommodate your party.
Sourcing — fish chosen by hand at Adachi, the oldest active fish market in Tokyo
Our chef personally visits Adachi Market, the oldest fish market still in operation in Tokyo (established 1945), each morning to select fish eye to eye with wholesalers. With a longer history and smaller scale than Toyosu, Adachi is favored by renowned sushi restaurants across Tokyo for its close supplier relationships, allowing us to source with quality over volume in mind.
Drink Pairings
Drinks are not included in the course price and are ordered when you arrive. Choose from these options:
Sake Pairing
¥7,500 per person
A curated selection of Japanese sake, including junmai, ginjo, and regional varieties chosen to complement the flavors of sushi. The selection also includes sake crafted specifically for sushi pairing. Beer and fruit wines are also available. Unlimited during the course.
Soft Drink Package
¥2,500 per person
Unlimited soft drinks throughout the course.
Water Only
¥1,000 per person
Water service throughout the course.
Kids Planfor Families
¥4,000per childtax included
REONA is one of the few omakase restaurants in Tokyo that welcomes families with young children. Our Kids Plan is designed so parents can enjoy the Signature Course at the counter while their children eat and play nearby.
What's included
- Traditional chirashi sushi in a child-friendly presentation
- Dessert (ice cream)
- Unlimited soft drinks
- Access to the kids room, located right next to the counter for easy check-ins
- A variety of toys and a drawing space
Please note
- For children aged 3 to 12. For children aged 2 and under, please contact us in advance to discuss options.
- Children on the Kids Plan cannot sit at the counter.
- If your child would like the full counter experience, they can order the Signature Course at the adult price.
- There is no dedicated staff in the kids room, but it is located right next to the counter, so you can easily step over to check on your child at any time.
Meet the Sushi Chefs
Itamae (板前) at the counter, with a bilingual host to guide you in English
Fujito
Itamae · Sushi Chef
Fujito was born into a family of sushi chefs. His father still runs his own sushi restaurant today. After training at renowned sushi restaurants in Tsukiji, Ginza, Aoyama, and Osaka, he brings a style that blends Tokyo precision with Kansai warmth. At REONA, Fujito prepares every piece of the Signature Course at the counter.
Full profile
Hello, I'm Fujito. I was born into a family of sushi chefs. My father still runs his own sushi restaurant today. Ever since I was a child, I admired the craft of sushi and dreamed of becoming a chef myself. After graduating from high school, I began my training and built my career in renowned sushi restaurants across Tokyo's Tsukiji, Ginza, and Aoyama districts, as well as in Osaka.
Now at REONA, I'm on a mission to share the wonders of sushi with the world: not just serving top-quality sushi, but also helping people understand the deep traditions and culture behind it. I look forward to welcoming you at REONA!
Hishiya
Oyakata · Culinary Director
Hishiya has been immersed in the world of sushi for nearly 50 years. He started his career at Tsukiji, where he was among the first to offer omakase as a formal course. He later founded ひし谷 (Hishitani) in Jimbocho, building it into one of the most respected Japanese restaurants in the area. At REONA, he oversees ingredient sourcing and preparation quality.
Full profile
Thank you for your interest in REONA. My name is Hishiya. I've been part of the world of sushi for nearly 50 years and continue to stay actively involved on the front lines of the craft. I served as head chef and mentor at a renowned restaurant in Tsukiji, and later founded Hishitani (ひし谷) in Jimbocho, turning it into one of the area's most respected Japanese restaurants.
Today at REONA, I work alongside a team of talented young chefs to create an experience where guests can intellectually and delightfully explore traditional sushi through a fresh and modern lens. We invite you to enjoy our work and our craftsmanship here at REONA.
Moe
Host · English Guide
Moe bridges the counter and our English-speaking guests. She explains each piece, translates questions to the chefs, and makes sure nothing about the course or its traditions gets lost along the way. Many of our guests mention her in their reviews.
Before You Book
Session Times
Our experiences start at 1:00 PM (lunch) and 6:00 PM (dinner). Start times cannot be changed unless you arrange a private session.
Private Sessions
You can book a private session with the equivalent fee of 4 adults. Start times can be adjusted within reasonable limits. Please contact us through the inquiry form.
Cancellation
Cancellations are free up to 24 hours before your reservation. Cancellations made less than 24 hours in advance incur a 100% fee.
Late Arrival
Our rice is cooked to match your scheduled start time, and the shari (sushi rice) is prepared at the counter about 10 minutes into the session. Arriving more than 10 minutes late means you will miss this shari preparation, as any further delay would significantly affect the flavor of the rice. You can still enjoy the nigiri and the rest of your omakase experience.
Arrivals more than 30 minutes after the scheduled start time are treated as cancellations.
Payment
Credit card only.
Dress Code
There is no formal dress code. We ask that guests avoid wearing strong perfume or cologne, as it can affect the delicate flavors of the sushi.
Food Allergies
We do not offer custom menus for individual allergies. Guests with no allergies to seafood, rice, vinegar, or soy can usually enjoy our course without issue.
Crustacean allergies: Our course includes items such as scallops and squid. We can omit these upon request, but those ingredients may still be prepared for other guests. Our kitchen cannot be made completely allergen-free.
Gluten: None of the sushi at REONA contains gluten. Wheat is used in soy sauce production, but wheat proteins are completely broken down during fermentation. Soy sauce is generally regarded as safe for guests with gluten allergies.
We cannot guarantee the absence of cross-contamination with any allergen. Please make your reservation at your own discretion and contact us in advance if you have concerns.
Access
- 15 min by taxi from Tokyo Station
- 10 min by taxi from Akihabara Station
- 5 min walk from Shin-Ochanomizu Station (Tokyo Metro Chiyoda Line)
- 5 min walk from Ogawamachi Station (Toei Shinjuku Line)
- 7 min walk from Ochanomizu Station (JR Chuo/Sobu Line)
EVE BUILDING 1F, Kanda-Surugadai 3-3-6, Chiyoda, Tokyo, Japan 101-0062
View mapWheelchair Access
There is a small step at the entrance; we can provide a ramp on request. The dining area is wheelchair accessible. However, the path to the restroom has a step and is too narrow to accommodate a wheelchair. Please let us know in advance so we can prepare accordingly.
Frequently Asked Questions
Can you accommodate food allergies?
We do not offer custom menus for individual allergies. However, guests with no allergies to seafood, rice, vinegar, or soy can usually enjoy our course without issue. Please see the separate section regarding crustacean and gluten allergies. Please note that we cannot guarantee the absence of cross-contamination (cross-contact) with ingredients such as nuts or gluten, which are not typically used in sushi. Thank you for your understanding.
Can I book for a group of seven or more?
It is possible depending on the day. Please contact us via the inquiry form for availability.
What kind of sushi is served?
To preserve the surprise of each piece at the counter, we do not publish the menu on our website. However, if you contact us in advance, we'll be happy to share the general contents so you can confirm the course fits your preferences. You can also explore our Maguro Tuna Guide and other Sushi Insights to learn more about the ingredients we use.
What is Edomae sushi, and how is it different from regular sushi?
Edomae sushi originated in Tokyo (then called Edo) in the early 1800s as a form of street food. Before refrigeration, sushi chefs developed techniques to preserve and enhance fish: curing with vinegar and salt, marinating in soy, simmering, and kelp-pressing. These techniques, known collectively as shigoto (the chef's work), remain central to Edomae sushi today. Many modern sushi restaurants serve raw fish as-is, but Edomae tradition emphasizes the craft of preparation. At REONA, you can watch these techniques at the counter and taste the difference they make.
What does 'omakase' really mean?
Omakase means 'I leave it to you' in Japanese. It is more than a tasting menu or a chef's choice. When you order omakase, you entrust the chef with the selection of fish, the order of courses, and the pace of your meal. This trust is built on the chef's expertise and knowledge of the day's best ingredients. No two omakase experiences are exactly the same, even at the same restaurant. At REONA, the omakase experience also includes explanations and interactive elements that help you understand the traditions behind each piece.
Is the ¥26,000 price inclusive of tax?
Yes. The Signature Course is ¥26,000 per person, and this price includes tax. Drink options are ordered separately at the venue: Japanese sake pairing at ¥7,500, soft drinks at ¥2,500, or water only at ¥1,000 per person.
Can I take photos during the course?
Yes, you are welcome to take photos throughout the course. We only ask that you eat each piece of sushi soon after it is served. The temperature of the shari (rice) and the freshness of the toppings are at their best in the first moments after the chef places them before you. Quick photos are perfectly fine, but we encourage you to prioritize tasting over photographing.
Is sake pairing included, or is it extra?
Sake pairing is not included in the ¥26,000 course price. It is an optional add-on at ¥7,500 per person, available to order when you arrive. The pairing features a curated selection of Japanese sake, including junmai, ginjo, and regional varieties chosen to complement each piece of sushi. The selection also includes sake crafted specifically for sushi pairing. Two other drink options are available: soft drinks at ¥2,500 and water only at ¥1,000 per person.
Can I bring children to REONA?
Children aged 3 to 12 are welcome with our Kids Plan (¥4,000 per child). The plan includes chirashi sushi, dessert (ice cream), and unlimited soft drinks, served in a dedicated kids room right next to the counter. The room has toys including Plarail train sets, LEGO blocks, and coloring supplies. The room is located right next to the counter, so you can easily step over to check on your child at any time. Children on the Kids Plan cannot sit at the counter. If your child would like the full counter experience, they can order the Signature Course at the same price as adults. For younger children, please contact us in advance to discuss options.
What is REONA's culinary heritage?
REONA was created in collaboration with Chef Hishiya, who brings nearly 50 years of experience. He is the founder of ひし谷 (Hishitani), a celebrated sushi and Japanese cuisine restaurant in Jimbocho, Tokyo, and previously served as head chef at a renowned Tsukiji restaurant where he was among the first to offer omakase as a formal course. At REONA, he serves as Culinary Director, overseeing ingredient sourcing and preparation quality. The techniques and standards at REONA draw directly from the traditions of ひし谷.
What is Omakase?
A guide for first-time visitors
Omakase means "I leave it to you" in Japanese. It is a style of dining where you entrust the chef with every aspect of your meal: the fish, the order, the pace. This is not a fixed menu. The chef selects each piece based on what is freshest that day, adjusting the course to the season and even to how you are eating. At its core, omakase is a relationship of trust between guest and chef.
Omakase vs A la carte: key differences
Want to learn more? Read What is Omakase — explained by a former Tsukiji sushi master →
| Omakase | A la carte (Okonomi) | |
|---|---|---|
| Ordering | Chef picks the day's best, in the ideal order | You pick each piece |
| Pace | Chef controls the timing | You set your own pace |
| Surprise | Every piece is a discovery | You know what is coming |
| Course | Full curated journey | Pick as you go |
| Best for | First-time visitors and cultural exploration | Regulars with favorite pieces |
Edomae sushi explained
Edomae sushi originated in Tokyo (then called Edo) in the early 1800s. Before refrigeration, sushi chefs developed preservation techniques to enhance fish: curing with vinegar and salt (shime), marinating in soy sauce (zuke), simmering (ni), and kelp-pressing (kobujime). These methods, known collectively as shigoto (the chef's work), gave each piece of sushi a distinct character beyond what raw fish alone could offer.
Shari (vinegar rice) is another essential part of the Edomae tradition. It is crafted to bring out the flavor of the fish, and when shari and fish come together, they create the remarkable taste of sushi. Modern shari has evolved in many directions from its Edomae roots, with each restaurant developing its own style. At REONA, the chefs use an original white vinegar shari, and also prepare traditional Edomae shari during the course so you can taste the difference for yourself.