SAVOR JAPAN Tokyo Area Tokyo, Sushi Tokyo Station, Sushi Ningyocho/Kodenmacho, Sushi Kizushi Menu

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Kizushi (Ningyocho/Kodenmacho｜Sushi)

Kizushi

喜寿司

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

03-3666-1682 (+81-3-3666-1682)
Bookmark

Menu

Tuna, sushi's main character, procured from fishing ports with a long-established reputation for good quality

Tuna, sushi's main character, procured from fishing ports with a long-established reputation for good quality

The tuna comes from ports such as Yamada port in Iwate prefecture and Iwasaki fishing port in Aomori prefecture. After settling on one of these famed locales, another round of careful selection takes place before deciding on the fish to get.
Saimaki shrimp, its beautiful form is further enhanced by artisanal skills

Saimaki shrimp, its beautiful form is further enhanced by artisanal skills

A mildly sweet oboro paste is added between the shrimp and rice in accordance with Edo-style tradition. A supple texture and a pleasant taste testify to the ingredient's freshness.
Mako turbot, its supple flesh is rich in flavor

Mako turbot, its supple flesh is rich in flavor

Mako turbot from Awaji Island is the best white-fleshed fish in the early summer. Between June and August when the flesh has a pleasant fragrance, it is served raw on vinegared rice without being marinated in kelp.
Nigiri

Nigiri

3,000 JPY

8 types, 3 rolls

8 types, 3 rolls

3,500 JPY

Flyer

Flyer

3000 yen/3500 yen

3,000 JPY

Rose flyer

Rose flyer

3,000 JPY

11 types of chef's choice nigiri

11 types of chef's choice nigiri

10,000 JPY

The main ingredient of sushi restaurants, tuna, comes from a fishing port that has long been renowned for its flavor.

The main ingredient of sushi restaurants, tuna, comes from a fishing port that has long been renowned for its flavor.

They come from Yamada Bay in Iwate Prefecture or Iwasaki Fishing Port in Aomori Prefecture, and are sourced from well-known production areas that are carefully selected by connoisseurs.
"Sai-maki Shrimp" - a beautiful shape that shows off the craftsmanship of the chef

"Sai-maki Shrimp" - a beautiful shape that shows off the craftsmanship of the chef

It is an Edomae tradition to place a slightly sweet oboro between the rice and topping. Its chewy texture and delicious flavor are proof of freshness.
"Makotaba" flounder has firm flesh and a rich flavor.

"Makotaba" flounder has firm flesh and a rich flavor.

The white meat of early summer is the mako flounder of Awaji Island. From June to August, when the meat has an elegant fragrance, it is served raw without being seasoned with kelp.

*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Kizushi

喜寿司

Ningyocho/Kodenmacho , Tokyo Station , Tokyo

Japanese / Sushi

Japanese / Sushi

Online reservation

Bookmark

Shop phone number

03-3666-1682 (+81-3-3666-1682)

All reservations will be accepted via web form to ensure a smooth reservation process.

Help desk phone number

050-2030-4678 (+81-50-2030-4678)

Details

Access
Two minutes walk from Ningyocho Station on the Tokyo Metro Hibiya Line and Toei Asakusa Line.
Cuisine
Japanese / Sushi / Sushi,Japanese
Open
[Weekdays, Sunday] Lunch: 11:45 - 14:30 [Weekdays] Dinner: 17:00 - 21:30 [Saturday] Normal hours: 11:45 - 21:00
Closed
Sundays, Holidays
Average price
Dinner: 15,000 JPY / Lunch: 5,000 JPY
Method of payment

  • Credit Card Accepted

    UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison

Address
2-7-13 Nihombashi-Ningyocho, Chuo-ku, Tokyo map Outside view
Address (for taxi driver)
東京都中央区日本橋人形町2-7-13
English services
English menu and English-speaking staff available.
Features

English menu / English-speaking staff / Lunch / No smoking / Special diet / Reservations / Reserved rooms / Child friendly / Tatami room

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese