• Following the spirit of 'Shuhari': Mastering the fundamentals of sushi while constantly innovating and breaking boundaries.
• Specializing in Tsumoto-style aged fish: Utilizing a unique aging technique to enhance the umami and texture of the fish.
• Affordable prices in a prime location: Offering a reasonably priced omakase experience in the upscale district of Shibuya.

ー Restaurant Details ー

'Shuhari' is a Zen concept often applied to Japanese martial arts and tea
ceremony. This three-part compound word represents 'obey,' 'break,' and
'leave,' emphasizing first the mastery of fundamentals, then experimentation
with form, and finally, true mastery that transcends established school
doctrines. This is the core philosophy behind the sushi at Shibuya Sushi Lab.

Chef Ryuichi Tahara has trained in Edomae sushi restaurants for 26 years, so
few chefs are more familiar with this form than he is. Naturally, his staff is
also required to be well-versed in the basics of sushi making. However, the
name Shibuya Sushi Lab itself implies experimentation, so a significant
portion of the menu features 'Tsumoto-style' sushi, which has rapidly gained
popularity in recent years. Tsumoto-style refers to a specific blood-letting
method rather than a particular sushi-making technique, which makes the fish
more flavorful and layered. Depending on the variety, the fish at Sushi Lab is
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
stands in stark contrast to its upscale location along Mitake-dori, just
outside the Miyamasuzaka exit of Shibuya Station. An omakase course at a
similar restaurant in Ginza could easily cost three to four times as much as
at Shibuya Sushi Lab. Guests can enjoy the exquisite skills of Chef Tahara and
his team in this sophisticated, hidden sanctuary away from the hustle and
bustle of the Shibuya Crossing.

ー Menu Highlights ー

• Kikuzaka Course

An affordable 22-item dinner course featuring sea urchin, premium tuna,
abalone, and of course, Tsumoto-style aged fish for ultimate umami. Chef
Tahara has meticulously designed this course to tantalize your five senses.

Course Detailsー22 items: 13 pieces of nigiri sushi and 9 side dishes.

• Hanazono Course

Shibuya Sushi Lab's premium 25-item dinner course, featuring sea urchin,
premium tuna, abalone, and of course, Tsumoto-style aged fish for ultimate
umami. Two of the most notable dishes are the abalone liver sauce risotto and
the smoked mackerel; both have guests raving.

Course Detailsー25 items: 15 pieces of nigiri sushi and 10 side dishes.