Masukomi Sushi Bar
Masukomi Sushi Bar
The exclusive Masukomi Sushi Bar seamlessly blends traditional charm and modern aesthetics with wooden elements and traditional hinoki counter seating.
If you want to get up close, counter seating provides an interactive experience with our sushi chefs, making it a delightful choice for solo diners, casual drinkers, or romantic dates. Table seating is also available for groups and special occasions.
Our chefs source only the best seasonal ingredients. Favorites include nigiri, sashimi, donburi, and kaiseki. Don't miss our carefully crafted course menus and kappo cuisine, paired with our curated sake selection.
Open: Weekdays for lunch and dinner. Saturdays available for groups of 8+ with advance reservation.
Hours: Lunch 11:30am – 2:00pm, Dinner 5:30pm – 9:30pm (Last Order 9:00pm)
LINE Friends Discount
New LINE friends receive a 20% discount on their first visit and 5% off future dining. Show your LINE connection to staff when dining.
Online Reservations
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Masukomi Sushi Bar Special Summer Menu
Dear Members,
Just in time for the Tokyo summer, Masukomi Sushi Bar is pleased to announce a new special summer menu, the "Masukomi Gozen." Available from July 14, the Masukomi Gozen offers a range of flavors to perk up your appetite and includes assorted sashimi (please ask your server for details), three small appetizers, rice, soup and a dessert. The Masukomi Gozen is just 1,980 yen (including tax).
If you are looking for a quiet venue, Masukomi Sushi Bar can accommodate small groups for lunch or dinner, or can also be closed for your exclusive use on weekdays and Saturdays. For reservations and inquiries please contact the Masukomi Sushi Bar direct, 03-3211-8184 (weekdays only).
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Masukomi Sushi Bar Dinner Menu
Tadaaki Odajima, our manager and sushi chef, brings over 25 years of Tokyo sushi experience and time spent in Hawaii. He's happy to create custom menus for your special occasions. Ask him about sushi - or horse racing!
Reservations: 03-3211-8184 (weekdays only). Walk-ins welcome.
