鮨よね山 / Sushi Yoneyama

Tokyo

①Please introduce your restaurant.

I’m Jun Yoneyama, from Sushi Yoneyama.

Our restaurant is tucked away in a quiet alley in Nishishinbashi.
While not flashy, we take pride in welcoming our guests with honest, skillfully prepared dishes rooted in simplicity.

②What values or principles are most important to you as a restaurant?

We honor each seasonal ingredient through traditional Edomae techniques.
We also value the sense of “live” interaction, preparing food right in front of our guests.

③Our Approach to Selecting Rice

We blend several varieties of aged Koshihikari rice from across Japan—based on rice from Toyama—to achieve rich flavor and a firm texture when cooked.
Only the most flavorful grains are selected.

④ Our Approach to Sourcing and Selecting Fish

We place the utmost importance on seasonal ingredients, carefully sourced from across the country.
Whenever exceptional fish are caught, fishermen from places like Kamogawa in Chiba or Ehime contact us directly and send them immediately. It’s a relationship built on trust and shared passion.

⑤ Our Approach to Preparation and Technique

We focus on preparation that brings out the full potential of each ingredient.
To serve dishes at their peak, we time everything precisely—slicing fish or cooking rice just before serving.
For example, we age our tuna for at least three days to enhance flavor and depth through controlled moisture reduction.

⑥ How do you curate your selection of alcoholic beverages?

Our sake selection is centered around Aramasa, with a rotating lineup tailored to guests’ preferences.
We also offer wine, champagne, shochu, and whisky to suit any palate.
We proudly carry several rare varieties of Aramasa sake that are difficult to find—something we hope our guests will enjoy.

⑦What inspired you to become a chef?

I entered the world of sushi when I was 19, 31 years ago.
The joy of seeing a guest smile and say, “That was delicious” has kept me going ever since.

⑧Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?

We aim to create a simple, calm space where guests can relax and savor their meal.
Our tableware is chosen to complement each ingredient, favoring warm, inviting pieces.
Many of our dishes are sourced from artisan kilns in Saga Prefecture.

⑨ What kind of guests would you like to welcome?

We look forward to meeting people from around the world who are curious about Japan and passionate about sushi.

⑩ Are there any rules or things that are not allowed in your restaurant?

We ask that guests refrain from smoking and avoid wearing strong perfumes.
As our course meals begin all at once, we kindly request that guests arrive at least five minutes early and be seated on time.

⑩Do you have a message you'd like to share with your guests?

We hope you’ll enjoy authentic Edomae sushi in a relaxed and welcoming atmosphere.

Infomation