• Follow the spirit of "Shou Po Li": While adhering to the basic skills of sushi, we continue to make breakthroughs and innovations
• Focusing on Tsumoto-style matured fish: using unique aging technology to enhance the freshness and texture of the fish
• Affordable prices in high-end areas: Provides affordable omakase experience in high-end areas of Shibuya

The content of this product is provided by machine translation and may not
reflect the actual information, please take this into consideration before
booking.

ーRestaurant detailsー

"Shoupoli" is a Zen concept often used in Japanese martial arts and tea
ceremony. This three-word compound stands for "compliance," "breakthrough,"
and "detachment," emphasizing first the mastery of the basics, secondly formal
experimentation, and finally true mastery in completely breaking away from
established school thought. This is the core concept behind Shibuya Sushi Lab
sushi.

Chef Ryuichi Tahara trained at Edomae sushi restaurants for 26 years, so few
chefs are more familiar with the format. Naturally, his employees are also
required to be familiar with the basics of sushi making. But the name Shibuya
Sushi Lab itself means experimentation, so a large part of the menu is
"Tsumoto-style" sushi that has become rapidly popular in recent years.
Tsumoto-style refers to a special bleeding method, rather than a specific
sushi-making method, which makes the fish more delicious and layered.
Depending on the type, Sushi Lab's fish can be aged for up to 40 days, giving
each piece of sushi a particularly rich flavor.

Perhaps the most surprising thing about Shibuya Sushi Lab is its price, which
contrasts with its upscale location along Mitake-dori just outside the
Miyamasuzaka exit of Shibuya Station. The "omakase" set meals offered by
similar restaurants in Ginza can easily be three to four times the price of
Shibuya Sushi Lab. Patrons can enjoy the exquisite skills of Chef Tahara and
his team in this exquisite hideaway away from the hustle and bustle of Shibuya
Crossing.

ーMeal contentー

• Kikuzaka course Kikuzaka

The reasonably priced 22-item dinner set includes sea urchin, premium tuna,
abalone, and of course Tsumoto-style aged fish for ultimate umami taste. Chef
Tahara's carefully designed set menu will tantalize your five senses.

Set menu - 22 items: 13 nigiri sushi and 9 side dishes

• Garden Package Hanazono

Shibuya Sushi Lab's premium 25-item dinner set includes sea urchin, premium
tuna, abalone, and of course Tsumoto-style aged fish to achieve the ultimate
umami taste. Two of the most eye-catching dishes are abalone liver pate
risotto and smoked mackerel; both are wowed by guests.

Set menu - 25 items: 15 nigiri sushi and 10 side dishes