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Air Fryer Char Siu Recipe

July 20, 2026 • 10 comments • Posted in: air fryer, char siu, chinese, chinese bbq

The only thing better than a simple plate of rice and char siu is your very own homemade air fryer char siu. This was so, so good and way easier than you'd expect. Chinese BBQ is a weird and wonderful thing. Like with European community bread ovens, its origins come from ancient times when Chinese villages could only support one central oven capable of making slow roasted meats. There would be one BBQ master, and in their window would hang whole pork carcasses, ducks, and always, sweet, smoky char siu.

The easiest way to make char siu at home

Making char siu at home isn’t hard, and there are lots of recipes online, but most of these recipes are oven-based and complicated. I think using an air fryer is a million times better. It heats up faster; the air circulation gets you a better char; and the inside is perfectly cooked in a tenth of the time.

What is char siu

Char siu, if you've never had it, is Chinese BBQ pork. It's a little bit sweet, smoky, and tender yet firm. You'll often see small bits of it in restaurant fried rice, but if it's done right, it's better served up in thick slices over plain rice and some wok fried vegetables.

How to make air fryer char siu

1. Cube the pork. Because we're doing this in an air fryer, surface area is your friend. Plus, more char equals more flavor.
2. Make the marinade. Just 5 ingredients, plus a couple of optional.
3. Marinate overnight. You can go as short as 30 mins but longer is better.
4. Air fry to perfection: 8 mins at 375º is what I did.
5. Enjoy on fluffy white rice with some fresh greens, or use in a recipe of your choice (more below).

Is this better than baked?

This recipe builds on our standard char siu recipe, but replaces the oven with an air fryer, and honestly, I’ll probably never go back to a conventional oven again, unless I somehow have a need for a giant batch. Hey, it could happen. I also replaced the standard pork shoulder with a 1.5" thick cut, well-marbled pork chop. It was way easier to find at the store than a pork shoulder. Moreover, it comes out juicy, sweet, and delicious, the way Chinese BBQ should be. Like Steph with her baking, sometimes small batch is the way to go, although for how delicious this is, you might want to save the marinade and do an easy second or third batch. It’ll go quick.

What to do with char siu

• Chinese BBQ Pork Buns
• Yang Chow Fried Rice

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Easy Viral Salt Bread Recipe

July 18, 2026 • 3 comments • Posted in: bread, Japanese, korean, tiktok, viral

Crispy, soft, pillowy, and bursting with butter, these Korean salt bread rolls are the best rolls you’ll ever make. Do you ever just want a small amount of bread and are too lazy to go to the bakery to get it? Do you want to try making bread for the first time? If so, salt bread is for you. I’m obsessed with salt bread. When I see it, I want it. Salt bread that’s just out of the oven is amazing and if you’ve ever wandered past a salt bread bakery and seen a line up of eager bread lovers, I hope you joined it. You’ll never forget your first salt bread. The crispy crust, the soft and tender insides, the little melted pool of butter waiting for you like a secret. I know it sounds like hyperbole, but it really is just that good.

The trend is real

Salt bread is one of those things where once you’ve had one roll, you immediately want another. Coming out of Korea, via Japan, salt bread, or sogeum-ppang, is a super popular bakery bread roll that showcases the simple flavors of butter and salt.

What is salt bread?

The name is deceptively simple and descriptive. Salt bread is literally bread. With salt. Don’t discount its deliciousness though. The addictiveness of salt bread lies in the textural contrast: crunchy, crispy butter-fried bottoms with soft, light, pillowy tops. The centers tend to be hollow with a surprise pool of butter waiting for you. Essentially, salt bread is a crescent roll, if crescent rolls were actually good. The basic recipe for salt bread is a milk bread dough, cut into individual portions, rolled up around a frozen baton of butter. When the bread bakes, the butter melts and pools, creating a pool of butter for the bottom of bun.

Where is salt bread from?

The consensus on the origin of salt bread is that it’s a Korean take on the underrated Japanese shio-pan: a salty, buttery bun. Most people now tend to think of salt bread as an “Asian” bread, one that you can find at Asian bakeries like 85°C or dedicated salt bread bakeries. Thanks to the internet, even a humble bun can be viral and that’s where we are now, with people lining up in timed intervals for freshly baked salt bread in Seoul.

How to make salt bread

Now that you’re convinced, let’s make salt bread! If you’ve made bread before, you’ll find this relatively easy. You start out with a regular milk bread dough, then divide it and shape each piece into an extra-long tapered triangle. The essential step is adding a small rectangle of butter on the wide end of the dough and roll it up like a croissant. As the bread bakes, the butter melts slowly while the crust firms up, becoming thin and crisp.

Salt bread ingredients

• flour - bread flour is your friend and if you’re going to endeavor to make salt bread, do yourself a favor and get the bread flour. The difference between all-purpose and bread flour lies in the protein percentage. Bread flour has higher protein which allows it to develop more gluten, leading to a better network of elasticity. More gluten equals more chew and rise, which is what we want in bread.
• water and milk - all bread needs liquid and here we’re going for a mix of water and milk. You can go with all water if you don’t have milk, but the milk adds a nice delicate milky fragrance. If you love shokupan or other Asian breads, it’s probably because it’s milk bread.
• egg - the egg in the dough makes this an enriched dough, giving the salt bread more flavor as well as helping it bake up golden brown.
• yeast - all bread needs yeast! No special yeast needed here, just go for instant. If you have active dry, that’s okay too, it just might take longer for your bread to rise. We’re using instant yeast because its smaller granules means we don’t need to activate it in liquid and can just add it directly to the flour mix.
• sugar - a bit of sugar adds sweetness and helps with browning.
• butter - it wouldn’t be salt bread without butter. We’re doing two additions of butter, once in the dough so it stays soft and rich, and once when we shape the salt bread so we get that hollow centre. You’ll need softened butter and a straight from the fridge butter block. For the encased butter in the salt bread, you need to cut the butter into little rectangular batons about 3 inches by 1/2 inch and freeze them.
• salt - duh! Regular fine sea salt in the dough and a sprinkle of flaky salt on top to finish.

Step by step salt bread

Most bread recipes have you mix together all the dry ingredients, then mix in the wet ones, but after a bunch of experimenting, I’ve found that adding all the liquid ingredients to the bottom of your bowl, then putting the dry ingredients on top makes for a more even mix, especially when you’re using a stand mixer. By layering the dry ingredients on the wet, you don’t have to scrape the bowl down as much and you don’t end up with any dry bits at the bottom of the bowl. It’s my all time favorite trick for bread making! Here is the step by step:

1. Add

To the bowl of your stand mixer, add in this order: water, milk, egg, yeast, sugar, butter, flour, and salt.

2. Knead

Mix on low for 5 minutes with the dough hook, then turn up to medium and knead for 15 minutes minimum. You want to knead until you reach the windowpane stage: take a bit of dough in your hand and stretch it out, if you can stretch it out thin without it breaking, you’re good to go.

3. Proof

Gather all the dough into a ball and let it take a nap and puff up.

4. Cut

While the dough is sleeping, take a block of cold butter and cut it into little rectangles about 3 inches in length by 1/2 inch in height and width. Place the rectangles on a parchment paper lined baking sheet and pop them into the freezer to firm up.

5. Shape and proof again

When the dough has tripled, punch it down and divide it into 9 equal portions. Shape each portion into a 6 inch long teardrop/tadpole shape then cover and let rise for another 30 minutes. Once the 30 minutes is up, take a portion of dough and on a lightly floured surface, use a rolling pin to roll it out: you want a super long triangle that’s about 3 inches at the base and 1.5 feet in length. Take a rectangle of frozen butter and place it at the base. Tuck in the sides and then roll the butter up from the base to the tip. Place the shaped salt bread on a lined baking sheet, cover and shape the rest of the buns. Cover the salt breads and let them rise again until doubled, about 90 minutes.

6. Bake

When the buns are puffy and tall, use a spray bottle to spray them with water then sprinkle on some salt. Bake until golden and delicious then remove from the oven. Once you take them out, use a pastry brush and some of the butter that’s pooled on the tray to brush the tops to make them nice and shiny. Cool slightly on a wire rack and enjoy!

Other breads you can make if you loved this

• Japanese Milk Bread
• Cheesy Earthquake Bread Recipe
• Japanese Fruit Sandwich: Strawberry Sando Recipe

That’s it!

Whew, I admit, this was a journey, what with three proofs and all, but it’s really worth it, I promise! Just take a day or afternoon to yourself, turn on some binge worthy show in the background and make some bread. It’s so wholesome and homey. I hope salt bread makes it to your table this holiday season. It truly is the BEST bread roll you can make and would be such an elite move as your bread course at any dinner. Happy baking! -xoxo steph

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Kewpie Mayo

July 17, 2026 • 12 comments • Posted in: condiments, Japanese, kewpie, kewpie mayo, mayo

I am a huge Kewpie mayo fan. Give me a squishy soft red-capped bottle of the good stuff and I’ll be squeezing it on everything. But if you don't have any nearby, read on for a good substitute recipe. Kewpie mayonnaise is my number one condiment of choice. I love it with fries, I love it on sandwiches, I love it as a dip, I just LOVE it. If you’ve never had Kewpie mayo or you have heard of it but haven’t tried it, you need to. It will change your life, I’m not even kidding.

What is Kewpie mayo

Kewpie mayonnaise is Japan’s favorite mayonnaise and salad dressing brand. Invented in 1924, it’s pretty much ubiquitous in every Japanese kitchen. It’s rich, yet light, and incredibly delicious. Kewpie mayonnaise is so beloved in Japan that they even have specialty Kewpie mayo cafes to celebrate all things Kewpie. There’s even a Kewpie mayo terrace slash museum where you can learn all about Kewpie, get samples, and make your own!

What is the difference between Kewpie and regular mayo

Mayonnaise is an emulsion of oil, egg, and an acid. Regular mayonnaise uses whole eggs and white vinegar whereas Kewpie uses only egg yolks and rice or apple cider vinegar. The result is an extra rich and thick texture with a bit more sweetness and tang. If you don’t like mayo give Kewpie a try, it will surprise you how different they taste.

What does Kewpie taste like

Kewpie mayonnaise is tangier, sweeter, thicker, and creamier than regular mayonnaise. It has a huge amount of umami.

Iconic Japanese dishes with Kewpie mayonnaise

Kewpie are deeply ingrained in Japanese cuisine, where it's used as a dipping sauce, seasoning, and topping. It’s one of their favorite condiments and an essential in any Japanese kitchen, right along side soy sauce, dashi, mirin, and sake. It’s beloved for a reason - it tastes amazing! Some iconic Japanese dishes where kewpie mayo is the star include: Takoyaki, Japanese Potato Salad, and Japanese Egg Sandwiches. There are even more below. Thankfully you don’t have to go to Japan to experience the magic of Kewpie. You can find it, in its signature squeeze bottle with a red flip top at most grocery stores these days, in the Asian aisle. The mayo itself is a bit more golden that your standard mayo and much more creamy and luxurious. Kewpie mayo uses just egg yolks – as opposed to regular mayo which uses whole eggs – and rice or apple cider vinegar for a hint of sweetness. It’s absolutely addictive and we always have a bottle in the fridge. It’s the not-so-secret ingredient to ALL delicious things.

Where to buy Kewpie mayo

You can find Kewpie mayonnaise at most grocery stores in the Asian aisle. If your grocery store doesn’t carry it, you can find it at your local Asian grocery store or online. They even sell it at Costco sometimes.

What can I sub for Kewpie mayo?

If you can’t get Kewpie mayonnaise you can grab another brand of Japanese mayonnaise, but the original and best is Kewpie brand. If you can’t get your hands on any Japanese mayo at all, you can make a substitution at home. Recipe below!

Kewpie mayo substitutes

If you can’t find Kewpie mayo but you absolutely need it in your life, you can sub regular mayo and add a bit of rice vinegar and sugar to make a Kewpie mayo substitute. A good recipe is below.

How to use Kewpie mayo

Kewpie mayonnaise comes in an incredible squeeze bottle with a red flip lid. It has a thin tip that is perfect for piping kawaii faces onto omelettes or making beautiful lines of mayo on okonomiyaki. If you unscrew the lid, there’s also a star tip that let’s you squeeze out blobs of mayo for those times when you need more, like when you’re making potato salad.

What is Kewpie mayo good on?

It honestly tastes amazing with everything. You can use it as a dip for vegetable sticks or use it anywhere you would use ranch dressing. Kewpie mayonnaise and breadsticks? Yes please! Kewpie mayonnaise on pizza? Absolutely. It is great with all proteins and especially delicious when you dip chicken nuggets or tenders into it.

The difference between Japanese and American Kewpie

Did you know that there are actually two kinds of Kewpie mayo? There are the ones that are produced in Japan and imported and there are ones that are made right in the United States in California. The main difference between the two formulas is MSG. The American Kewpie mayo instead leans on yeast extract (kind of like nutritional yeast) to add umami. It’s a bit disingenuous though because yeast extract actually has naturally occurring MSG, much like tomatoes and Parmesan cheese. We decided to do a blind comparison taste taste and I totally prefer the Japanese version. There’s a creamy, distinct unctuous to it that is just SO delicious. It definitely has a noticeably savory umami note. Japanese kewpie all the way! As well as the exclusion of MSG, the American version of Kewpie Mayo also includes a bit of sugar. It’s a bit looser and not as rich either. To be honest, I would skip it if it’s the only Kewpie Mayo you can find. For me, it’s got to be Japanese Kewpie or none at all.

How to tell the difference between Japanese and American Kewpie Mayo

An easy way to tell the difference between where your Kewpie comes from is the packaging. Japanese Kewpie comes in a bag with a friendly red lattice pattern, housing an iconic oil-shaped, squishy bottle that keeps it fresh and creamy while avoiding oxidization. American Kewpie on the other hand, comes in a more sturdy, similarly shaped, but fatter bottle, not in a bag, with the red lattice reversed and printed on a plastic label. A super easy way to tell, aside from the bag is: Japanese Kewpie has a naked baby on the packaging and American Kewpie has just the baby’s head.

Kewpie Mayo Terrace Tour

This is probably more than you ever wanted to know about Kewpie mayo, but if you’re a true fan, I want to tell you about the Kewpie Mayo factory tour! Mike and I were in Tokyo last fall and, as one does, I looked up all the food factory tours that were in accessible distance to Tokyo. The Kewpie Mayo Terrace, located in blah blah offers a free 90 minute tour where you get to taste various kinds of kewpie mayo, learn about the global variations, and get a peek into how the factory works. Unfortunately it’s not a working factory, more like a walk through tour with videos, but it’s still a fun experience and if you’re anything like me, you’ll love it! At the end of the tour they let you choose an omiyage: either a full bottle of Kewpie mayo or a mini Kewpie doll. Naturally, I chose the mayo, specifically the smoked mayo. It’s absurdly good and I’m so glad we got it because it’s a Japan exclusive. I loved all the kewpie plushies and the branding in general. We went on a rainy day and it was the best!

How to visit the Kewpie Mayo Terrace

All tours need to be reserved in advance. They offer them in English, so make sure you choose the appropriate tour here. PS - The do have actual factory tours, but they’re not located near Tokyo, but rather in Kobe, Tosu, and Ibaraki. Ibaraki is also known for Japanese imo aka sweet potatoes, so that is definitely on our list. Happy Kewpie-ing! xoxo steph

Recipes to make with Kewpie mayonnaise

Here are some recipes that use Kewpie mayo to get your mayo-imagination up and running.

• Mayo ramen - for an extra rich luxe restaurant style ramen
• Ebi chili mayo - Deep fried tempura prawns with sweet and spicy Kewpie
• Japanese Egg Sando (or this one)  - Japanese egg salads aren’t Japanese unless you use Kewpie. This is gonna be the best egg salad you’ll ever taste
• Japanese potato salad - It just hits different. It’s the Kewpie!
• Takoyaki - the classic takoyaki topped with Kewpie
• Deviled eggs - eggs get an upgrade with Kewpie mayonnaise
• Sushi bake - because it’s the creamiest, warmest, most satisfying casserole
• Vietnamese Pizza - just a super fun street food you can make at home

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My Best Sushi in Tokyo aka Tokyo Sushi Guide 2026

July 15, 2026 • Leave a comment • Posted in: japan, sushi, tokyo, travel

If you’re heading to Tokyo, sushi is probably on your must-eat list. This is my best sushi in Tokyo for 2026, from low- to high end.  Sushi is beloved in Japan (as it is all over the world) and the range of the quality of sushi goes from the sky’s-the-limit high-end to discount end-of-the-night supermarket. Mike and I have eaten so much sushi in Tokyo that I’m surprised I haven’t developed a fish allergy (I did develop a caviar allergy from too much free caviar in Las Vegas). We are sushi obsessed. From 4 am sushi breakfasts at the old Tsukiji Market way back in the day to chain restaurant kaiten/conveyor belt sushi to Michelin starred omakase, we’ve eaten it all and more. Most of the places on this list are ones we've visited/revisited in the past year or so, so they should all still be open and still maintaining their standard of quality.

My Ultimate Guide to Sushi in Tokyo

This is my ultimate guide for sushi in Tokyo. I’ll go through the tourist traps, the places that are under the radar good, and whether or not you should drop upwards of ¥30,000 on an omakase dinner. Tokyo is probably my most favorite city in the world. We’ve spent so much time there (from 2011-2020 we lived in Tokyo for 3 months every year) that it’s a second home for us. Sometimes it feels like we’re more comfortable there than here. We've made Japanese friends, we have our favorite sunset spots, and we definitely have our favorite places to eat sushi.

What are the different price points of sushi in Tokyo?

First off, the thing you should know is that sushi is the food of the people and everyone in Tokyo eats it, from young to old. Because it’s so universal, it’s available at every price point. When you go to Tokyo, it’s best if you have a solid idea of how much you want to spend. Keep your expectations in check and of course, be respectful (but please not quiet, more on that below). My sushi guide is separated by budget, so feel free to scroll to your preferred spend.

Tokyo Budget Sushi (¥100 - ¥2000)

This is the sushi we get when we’re super hungry and can’t be bothered to make a reservation or wait in line. Budget sushi is premade and found in supermarkets, convenience stores, and depachika (the food halls in the basement of large department stores). Contrary to what you may think, this kind of sushi is decent. Think of it like a good sandwich: when it hits, it hits. If you want to truly maximize your budget, the fresh sushi take away trays at grocery stores or depachika are deeply discounted an hour or so before closing.

My favorite combini sushi

7-11, Lawson, and FamilyMart all sell sushi, ranging from rolls (maki) to nigiri assortments. They also sell onigiri, which, technically is triangle sushi. Most combini get multiple deliveries daily and if you time it just right, either in the morning or right before the evening rush, you’ll find a pretty decent selection. Generally, the Japanese public rate 7-11 as having the best sushi, followed by Lawson, then FamilyMart, but I personally have a soft spot for FamilyMart as we lived in the center of a circle of 4 of them within a 1 block radius.

Grocery stores

You know how in grocery stores in North America you can get deli food and rotisserie chicken? Well, in Japan, you get things like curry bowls, yakisoba, and sushi. Grocery store sushi tends to be sightly higher on the scale of quality compared to combini. There are so many grocery stores in Tokyo, even in the middle of the city. Some of our favorites are Seijo Ishii, Maruetsu, Life, and AEON. All the grocery stores will have a large selection of assorted sushi trays. We usually shop at Life but when we can justify the trip, we always stop at Odakyu OX at the end of the Chiyoda line to pick up some sushi. Truly though, I love all Japanese grocery stores.

Tokyo Depachika aka department store sushi: two ¥1000 - ¥2000

If you’re on a budget and looking to try sushi in Tokyo, your best bet is to go to a department store at the end of the night. On the basement level of department stores, they have what they call depachika, essentially a high-end food hall. They have sushi counters where the sushi is made fresh and packaged into convenient trays. At the end of the night, the sushi gets discounted and you can fight with the grannies while trying to score the best tray. I've tried every one of these depachika and they're all great. Our two favorites were the Tokyu in Shibuya which is now gone (RIP in peace old Shibuya) and the very first one you'll probably run into at Daimaru, conveniently connected to Tokyo Station. Daimaru Tokyo Depachika Basement Level Gran Tokyo North Tower 1 Chome-9-1 Marunouchi, Tokyo Open daily, 10am - 8pm

Cost-effective and casual ¥2000 - ¥6000

Moving on from pre-made sushi, we’re going to go to made to order sushi. In this category, we’ll explore my favorite kaiten/conveyer belt sushi, standing sushi bars, and casual chain restaurants. Most of the restaurants in this category don’t require reservations, as in you can just walk in, but they usually have line ups which in my opinion are worst than scoring a reservation. If you’re the kind that gets hangry, be sure to factor in wait times.

Kaiten sushi

Kaiten sushi or kaitenzushi is a beloved sushi experience for locals and tourists alike. In Tokyo these days you usually order via an ipad and is either handed to you or comes directly to your table via express train. I love kaitenzushi because it's nice to try a variety of sushi without any pressure. There’s usually quite a bit of a wait for any kaiten sushi, so put your name down and then circle back after doing a bit of a wander. Our favorites depend on whether or not we need to eat right away. We frequent either Nemuro (a Hokkaido sushi chain that has expanded all of Japan) in KITTE if we're willing to wait an hour+ or Megumi in Shibuya (owned and operated by a tuna wholesaler) if not. In both places, an ipad is available but it's pretty helpful if you can read (or use translate) the handwritten signs, as that's where the best and most interesting pieces are. Kaitenzushi Nemuro Hanamaru KITTE Marunouchi ¥2000 - ¥4000 KITTE Marunouchi 5F, 2-7-2 Marunouchi, Tokyo Daily 11am - 11pm Miuramisakiko Megumi ¥2000 - ¥4000 Shibuya Hikarie 6F, 2-21-1 Shibuya, Tokyo Daily 11am - 10pm

Standing sushi bar

When we want to step it up from kaitenzushi but still keep it casual, standing sushi bars are where we go. Here the ipads (if they exist) are often only in Japanese or you need to just call out your order to your chef. You don't need to speak Japanese but it's super helpful if you can identify and know the names of all the sushi you like. Mike is really good for this, especially with obscure pieces. I on the other hand keep things simple with my core 3 (akami, torotaku, and menegi - see below) that I order on repeat. Our current fave standing sushi bar is Sushi Mitaka, which now has a Michelin recommendation and is reservations only and is super out of the way, but worth it. It's run only by a husband-wife team - he does the sushi and she does the drinks and hot food. It can be a little quiet as it's very much a neighborhood kind of place but I love how charming and authentic it is. Sushi Mitaka Johnan Building 1F, 4-1-4 Mita, Minato City Reservations only

Omakase sushi

So far, all the sushi places I’ve talked about serve sushi a la carte style. The truth is, 9 times out of 10 we're usually at an omakase, aka chef’s choice. If you’re going to have sushi, omakase is the way to go. A lot of people think omakase is super expensive and sophisticated (and it can be) but like all sushi, omakase comes at many price points and vibes.

Entry level omakase sushi in Tokyo ¥5,000 - ¥12,000

Entry level omakase, at least the way it exists now, is a somewhat new experience in Tokyo. These intro omakase sushi bars are typically chains with several sushi wakiita (chefs and apprentices working under the head chef) and one itamae (head chef). Unlike super traditional sushi bars, these restaurants often have a table or two for slightly larger groups. New-style omakase is not as chef-y as traditional. The menu doesn’t change much based on the season - instead they’ll focus on the standards, starting off with delicate, light fish before moving on to deeper flavors, then fatty flavors and other types of seafood. Entry level omakase is a great place to dip your toes into omakase. The quality is good, the rice is properly cooked and seasoned, and if you’re a sushi lover, you’ll be absolutely enchanted before quickly moving on. Entry level omakase is a gateway and it won’t be long until your sushi standards move you to the next level. Our favorite here is the lunch omakase at Sushi Tokyo Ten Shibuya in the Stream complex.

Sushi Tokyo Ten ¥5000-¥10000

A new-ish omakase chain with several locations in Tokyo. Their lunch omakase starts at ¥5000 and their dinner starts at ¥10,000. All of their spaces are beautiful and if you can, get a counter seat for the most omakase experience. Shibuya Location Shibuya Stream 3F, 3-21-3 Shibuya, Tokyo Daily 11am-3pm, 5pm-11pm

Mid range omakase Sushi in Tokyo ¥12,000 - ¥25,000

The next level of omakase is what Mike and I call mid-range. This is our sweet spot, the places that we find have good cospa (cost-performance aka the cost-benefit ratio). Restaurants in this range tend to be excellent. They’re a bit more involved compared to entry level omakase but without the pomp and ceremony of the more famous places. This is also the niche where you can find more seasonal fish and seafood, innovative rice vinegar mixes, as well as cool vibes beyond zen minimalism. Beyond Tokyo Ten above, all omakase requires reservations. These are our current faves:

Sushi Itsutsu ¥12000 - ¥20000

I love looking at tabelog for highly rated, yet affordable sushi places. Japanese people are BRUTAL with their reviews and really, anything that scores over 3.5 is going to be solid. Itsutsu is sitting at 3.6 and only ¥12000. For a sushi place in Ginza, that’s amazing cospa. The room is quiet and refined and the fish was premium. The shari at Itsutsu is tender, seasoned well, and shaped with experienced hands. I even enjoyed their otsumami (cooked dishes) which is rare for me. It’s a solid, fun experience and I hope it doesn’t blow up too much because Mike and I want to go there on the regular. 1F 3−12−8 Futaya Bldg Ginza,Tokyo Tues - Fri 6pm- 11pm Monday Closed Sat-Sun 1pm - 3pm, 5:30pm - 10:30pm

Sushi Hiroya ¥14000 - ¥20000

Hiroya sits near the top the mid-range, price point wise.Their lunch omakase starts at ¥14,000. The space is small and cozy with 10 counter seats and an exceptionally young chef. It’s really impressive - Hiroya sits at a very high 3.74 rating on Tabelog, as well as being one named one of the coveted 100 best sushi shops in Tokyo in 2025. We showed up for lunch there as I love omakase lunch. Give me all the nigiri sushi and none of the appetizer/otsumami. It was mainly tourists with only a couple of Japanese at one end of the bar. I like to believe they seated us at the other end as honorary Japanese. We were served 10 pieces and the fish was premium and unique, with tempura mehikari (green eye fish) hand roll being a stand out. One of the best omakase lunches I've had in Tokyo, ever. Sushi Hiroya 1F 1-9-2 E-GAMI Bldg Hamamatsucho, Tokyo Wed + Sun 12pm - 3pm Daily 6pm - 11pm

Sushi Onikai ¥14000 - ¥20000

If you’re looking for cospa, Sushi Onikai is for you. The dinner omakase starts with a couple of seasonal otsumami and then goes directly into a three kinds of tuna hand roll before heading straight into 16 exquisite pieces of sushi. Standouts for us during the fall season included: the kohada, kampachi with pickled daikon, and marinated katsuo. They do interesting (for sushi) stuff with smoke and fire, it's a whole show. No melon to end here, just a simple rectangle of tamago. Onikai is very much a locals place, where the few tourists also spoke excellent Japanese, but Chef Toda speaks a bit of English (actually quite a lot but he seems shy about it). He told us about the several annex branches of Onikai, where Toda-san doesn’t chef. We haven’t been to the annexes, but the fact that they exist speaks to Onikai’s popularity. We loved it so much we went back several times in the same season, which we hardly ever do. Sushi Onikai 2F, 2-18-11 Kamimeguro, Tokyo Daily 6pm - 11pm Closed Mon

Sushi Bar Mugen ∞

Sushi Mugen feels like its on the verge of becoming high end but the owner/chef intentionally prefers not to me. The cospa is amazing here as is the selection of sushi. Most of all, the tamago is to die for. I'm a tamago connoisseur, sometimes I think it might be the most important part of sushi for me. Mugen is different than other sushi bars because it's opinionated. The owner doesn't have much sake on hand but a huge selection of gin. Unlike the soft atmospheric music of most places, he spins his personal collection of (mostly) jazz. The sushi is served on pottery that looks like records, or maybe they're just real records, I'm not quite sure. Overall the vibe is really cool and unique. Mike says that Mugen is one of his favorite sushi places, money no object. Mugen is very hard to find. It's on a back street just off a main street and looks like a deserted cafe space at night. You just have to look for the signage and follow the instructions to be buzzed in. Sushi Bar Mugen ∞ 1F 2-2-13 Roppongi, Minato City Closed Weds

High end luxury omakase sushi in Tokyo ¥30,000 - ∞

When a lot of people think of omakase in Tokyo they dream of Jiro -an exclusive super high end omakase experience you can brag about. The truth is, true super high end omakase restaurants are actually quite rare for tourists to get into because they typically have a rolling reservation system for regulars only. These are the sushi bars that you have to jump through hoops to get into. They’re the places that you need to have a relationship with the sushi chef/owner. Typically, your family has been going there for generations. They roll out reservations to their loyal list first, then put the remainders up for grabs. If you dream of high end sushi, and you’re incredibly lucky, there are ways to get reservations (or so the internet tells me). Two higher end places that we’ve had the pleasure of eating at are Tokami and Kizaki. For Tokami, Mike used our credit card concierge back when those still worked and for Kizaki, a friend introduced us and made the reservation directly with Chef Kizaki-san. We haven't been back to these places in awhile, but they've only become more famous and harder to get into, so hopefully that speaks to their continued excellence.

Tokami

¥30,000 - ¥40,000 Tokami opened in with great fanfare in 2013 by renowned tuna wholesaler Yamayuki/Yamasachi. Thanks to the head chef, Hiroyuki Sato-san, they earned a Michelin star during their very first year. In 2017, Sato-san left to start his own restaurant, Hakkoku. We got to eat at Tokami while Sato-san was still there and it was absolutely a dream come true. It’s when I truly fell in love with akazu, or aged red sake yeast vinegar. Sato’s shari (rice) is exquisite, with the temperature, texture, and ratio of seasoning adjusted to each and every piece of fish. Somehow Sato-san’s akazu seasoning, which is a custom mix of two different vinegars, makes rice taste even more like rice. I'm not 100% sure but I feel like Sato-san might have started the current akazu trend. If not, he sure helped it along. The rice at Tokami (and I assume is now at Hakkoku) is dark, almost rusty-ruby, coated with umami, and deeply aromatic. The fish supplied by Yamayuki is insanely high quality with loads of seasonal catches. Currently, Tokami is helmed by Shota Oda-san, a chef who worked directly with Sato-san while he was still at Tokami. From what I see on reviews, after a brief hiatus, Tokami re-opened again and so far the reviews (from Japanese citizens) have been glowing. Tokami New Ginza Bldg 11 B1F 8 −2−10 Ginza, Tokyo Daily 6pm - 9pm Closed Sun + Wed

Kizaki

¥30,000 - ¥40,000 Kizaki, started by Hitoshi Kizaki-san, is a direct offshoot of Tokami and since we love the shari at Tokami, it was a no brainer when a friend managed to score us a last minute reservation. Kizaki-san has an impeccable resume: he studied at Kyubey, worked at Saito, and staged at Tokami before he opened his own shop. Kizaki’s shari, also imbued with red sake lees vinegar, is reminiscent of Tokami’s, but with a slightly lighter touch, and firmer grains. The neta is fresh, varied, and delicious. The room is just 9 counter seats, run by Kizaki and his wife, a former sake wholesaler, who sommeliers the sake list. Truly, there’s a huge difference between mid-range and high-end omakase. Every bite is thought out, the technique is amazing, and the meal is immaculate. You enter a sushi flow state where every piece builds on the last and your tastebuds literally die and go to heaven. Kizaki 5C Akasaka Seimei Kaikan Bldg 3−21−10 Akasaka, Tokyo Daily 12pm - 2pm, 6pm - 11pm Sunday 12pm - 2pm Closed Monday

My tips and tricks for sushi in Tokyo

Go for the lunch omakase

Lunch omakase is what I think is the best cospa of all omakase. Mike isn’t as huge of a fan as I am, because, rightfully so, he believes that all the best pieces are reserved for dinner service. But as someone who wants sushi and only sushi, lunch is the way to go. It’s cheaper and they usually don’t have any otsumami/hot appetizers to start you off. They go straight into nigiri sushi, just the way I like it. Most mid-range and high-end sushi will have a lunch option and it’s almost always easier to score that reservation.

Make reservations

Yes, you will need reservations. Please make them and be on time. Omakase is coursed around the diners and most places have a set time. They won’t start until everyone is seated at the counter, so this is one of those occasions where you absolutely don’t want to be late. Find the restaurant beforehand, planning out your route, and figure out which floor it’s on. As a rule of thumb, it’s probably best to show up 10-15 minutes early. Don’t go inside though. Hang around slash near the street entrance. Usually you can up nod at the other patrons that are waiting around for the exact same thing.

Order drinks

This one is a little under the radar, but when you go to omakase, drinking is part of the experience. This is the first thing they will ask you. Please don’t say “mizu” aka water. You don’t have to drink alcohol as they typically have non-alcoholic drinks. Be sure to get one drink per person and if you’re the kind, keep it free flowing. Sushi chefs LOVE it when you do the sake pairing or ask them to recommend you their favorite sake. Mike has so much experience with this ;)

Enjoy yourself

A lot of tourists kind of put a damper on sushi places by being too polite and proper. That's not to say you should whoop it up and start throwing things (please don't) but loudly chatting with the chef or your friends is highly encouraged. Most omakase sushi is a celebratory event meal even for Japanese, so they're there to have fun and hope you are too. All of my favorites have been at places where a bunch of salarymen are celebrating closing a big deal and having the time of their lives. Whew, that was a super long post! I hope you get to enjoy some sushi in Tokyo soon! If you have any recommendations, leave them in the comments, Mike and I love trying new sushi spots. may all your sushi dreams come true, xoxo steph PS - If you want a detailed what happens when you go to mid-range to high-end omakase, from deciding where to go, to making the reservation, finding the restaurant, and what you’ll experience, let me know in the comments and if there’s enough interest, I’ll write that up!

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