Sushi Shunji

Few chefs embody the spirit of wabi-sabi quite like Shunji Hashiba. A disciple of Takashi Saito, Hashiba spent 16 years under the master’s tutelage at Sushi Saito, mastering the art of restraint before founding Sushi Shunji in Motoazabu in 2020. His approach is one of quiet evolution, respecting tradition while gently shaping the future of Edomae sushi.

The omakase unfolds like a meditation on life and impermanence. The sea urchin roll captures the fleeting perfection of summer uni, its profits contributing to seaweed restoration in a poetic cycle of giving back. The Sujiko, unsalted and impossibly soft, celebrates purity without adornment, while the Tiger Prawns 2.0, inspired by a revelatory encounter in Spain, shows Hashiba’s gift for creative reinvention. Even the offcuts find meaning in Shunji’s oden, a soulful finale that honours every part of the fish.

The atmosphere is serene and spare: pale wood, handmade ceramics, and silence punctuated only by the rhythm of the knife. At Shunji, beauty lies not in excess, but in attention—the brilliance of life distilled into each bite.

Tatler Tip

Pair Pinot Noir with blue fish such as kohada or sanma, the restaurant’s Burgundy-leaning wine list is curated to complement the ocean’s most delicate fats.