鮨十 / SUSHI TOU
①Please introduce your restaurant.
My name is Yoshiaki Uryu, and I’m the chef and owner of Sushi Ju, located in Nishi-Azabu, Tokyo.
Our restaurant is a renovated traditional Japanese house, featuring soft lighting and a 10-seat wooden counter that creates a calm and inviting atmosphere.
②What values or principles are most important to you as a restaurant?
Since all seating is at the counter, we make it a priority to help our guests feel relaxed and enjoy their time with us.
③ How do you select your ingredients, and what do you prioritize when sourcing them?
We work directly with a rice farmer in Kumamoto, Kyushu, staying in close communication to monitor everything from storage conditions to moisture content, ensuring every grain is at its best.
④ What makes your restaurant unique compared to others?
Every morning, I visit Toyosu Market and carefully select the best fish of the day through discussions with experienced brokers.
To serve the fish at its optimal condition, our preparation methods vary depending on the day.
We adjust the curing time with vinegar or salt and control how moisture is removed based on the specific characteristics of each day’s fish.
⑤Do you have any particular approach or philosophy when it comes to plating and presentation?
We carefully prepare each ingredient to bring out its maximum umami.
This includes aging the fish or removing excess moisture with salt when needed.
We strive to serve every piece in its most flavorful state—fresh yet fully developed in taste.
⑥ How do you curate your selection of alcoholic beverages?
We offer a seasonal selection of sake, carefully chosen to pair beautifully with our sushi and to complement the flavors of our red and rice vinegars.
Our lineup includes a variety of junmai, junmai ginjo, and unpasteurized sake (namazake), tailored to each season.
⑦ Can you tell us about your attention to interior design, tableware, and the overall dining atmosphere?
Our space is designed to be simple and warm, with a distinct sense of Japanese aesthetics.
This is Himalayan rock salt.
Place the white fish on the salt, squeeze a bit of sudachi citrus onto the open space, then lightly glide the fish across both sides to enjoy the perfect balance of salt and citrus flavor.
This is our house-made original olive oil blend.
It’s made using olives sourced from Sicily, Italy.
We blend two types of Sicilian olive oil to create a unique flavor profile that pairs perfectly with traditional Japanese kanpyo rolls.
By adding olive oil to this time-honored dish, we aim to create a new kind of flavor harmony—a modern “mariage.”
⑧ What inspired you to become a chef?
My father was a sushi chef.
Inspired by him, I decided to follow the same path into the world of sushi.
Even before that, I had always been interested in cooking.
I considered sushi, ramen, and Chinese cuisine.
In the end, I chose sushi because I wanted to connect directly with customers at the counter and see their joy as they enjoy each dish I prepare.
⑨ What kind of guests would you like to welcome?
Although I don’t speak English fluently, I always try to communicate with guests as much as possible from behind the counter.
I hope to meet people who enjoy sharing great food and fun moments together across the counter.
⑩ Are there any rules or things that are not allowed in your restaurant?
Since sushi has very delicate flavors and aromas, we kindly ask that guests avoid wearing perfume.
We operate on a two-seating schedule, so please arrive on time for your reservation.
⑪Do you have a message you'd like to share with your guests?
There are many different styles of sushi restaurants in Japan, but our goal is to make the experience both enjoyable and delicious.
We’re not a stiff or intimidating place—we want people to feel welcome and at ease.
At the same time, we take pride in offering a high-end experience. We look forward to welcoming you soon.
