How to Reserve at Kyubey, Its Branches, and Legacy Stores

What is Kyubey? The Prestigious Edomae-style Sushi Restaurant Ranked 2nd in the World

Established in 1935, Kyubey was founded by its first-generation Chef Hisaji Imada, who honed his craft for nearly a decade at Misuji, another well-known Ginza sushi establishment, before branching out on his own. For over 90 years and across three generations, Kyubey has maintained its reputation as a top-tier sushi destination. From its early days, Kyubey attracted many of Japan’s most prominent figures, whose networks soon drew global celebrities to its counter, elevating the restaurant’s fame worldwide. Kyubey is credited with inventing the iconic “Gunkan Maki”—a sushi-style where sea urchin or salmon roe is wrapped with seaweed on top of sushi rice. Kyubey has not only earned Michelin stars but was also ranked 2nd in the world with an impressive score of 99.50 on the renowned French restaurant guide La Liste in 2018. Over its long history, Kyubey has trained numerous sushi chefs who went on to open their celebrated restaurants across Japan, further expanding its legacy.

What Makes Kyubey Unique

Rice Vinegar-Based “White Shari”

Kyubey’s sushi rice, known as shari, features a distinctive white color thanks to its rice vinegar-based seasoning. Skilled chefs meticulously craft each piece into beautifully shaped sushi. With over 100 seats across the main and new buildings, many chefs work behind the counter, all maintaining the impeccable Kyubey standard.

Expert Selection of Top-Grade Ingredients

Kyubey sources only the finest ingredients from trusted long-term wholesalers at the Toyosu Market. Chef Imada and the Kyubey team teach apprentices that when visiting the market, it’s not just about buying fish—it’s about building personal relationships. By showcasing their passion and character, they earn access to the very best seafood available.

Masterful Hospitality at the Counter

Kyubey is renowned for its attentive chef hospitality. The Ginza location has many counter seats, where dedicated chefs personally serve each guest. They offer detailed explanations about the ingredients, recommended ways to enjoy each piece, and insights into Kyubey’s rich history—all shared during the dining experience. Many chefs are also fluent in English, ensuring a welcoming atmosphere for international guests.

Kyubey Main Store and Branch Locations

Kyubey boasts numerous branches, all maintaining the same exceptional quality as the main store — a key factor behind its outstanding reputation.

Ginza Main Store

The very first Kyubey location, lovingly managed through three generations by the Imada family. The restaurant features many counter-seats, reflecting Kyubey’s desire for guests to enjoy sushi directly from the chefs. Private rooms and private counters are also available, making it ideal for business meetings and special occasions.

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Ginza New Building

Located diagonally across the street from the main store, the New Building offers a similar atmosphere and concept. While the main store is housed in a five-story building, the New Building can be seen as an extension of the original.

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Hotel Okura Tokyo Branch

As Kyubey’s fame spread, it expanded into several prestigious hotels, including the Hotel Okura Tokyo. This branch moved to a newly constructed building in 2019. It offers both counter and table seating but does not have private rooms.

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Keio Plaza Hotel Branch

Situated in the upscale Keio Plaza Hotel in Shinjuku, this branch is often called the “Shinjuku branch.” It features counter seats with a traditional horigotatsu-style (sunken floors beneath low tables), seating where guests remove their shoes, preserving the ambiance of the main Kyubey store.

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Hotel New Otani Main Building Branch

Located in Akasaka’s luxury Hotel New Otani, known for its high-end dining options, Kyubey was chosen as the sushi restaurant here. The main building branch offers only table seating and counter seats.

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Hotel New Otani Tower Branch

Adjacent to the main building, the Tower Branch beautifully captures the atmosphere of Kyubey’s main store. It features horigotatsu-style counter seating and private rooms suitable for business meetings or entertaining guests.

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Imperial Hotel Osaka Branch

The Imperial Hotel is Japan’s pinnacle of luxury hotels, with locations only in Tokyo and Osaka. Since the Tokyo Imperial Hotel is just a short walk from Kyubey’s Ginza main store, Kyubey chose to open a branch at the Imperial Hotel Osaka. This location offers chair seating at the counter and tables, as well as private rooms.

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How to Make a Reservation at Kyubey

Reservation Method 1: Phone / Concierge Service

For the Ginza main store and New Building, reservations are primarily accepted by phone between 10:00 AM and 5:00 PM, with reliable Japanese language support. If you’re calling from overseas, you can ask your hotel concierge or luxury credit card services like Amex Platinum to make the reservation on your behalf in English.Hotel branches (Okura Tokyo, New Otani, Keio Plaza, and Imperial Hotel Osaka) also accept reservations through the hotel’s restaurant reservation desk and tend to have more availability than the main store.

Reservation Method 2: Online / Proxy Services

Reservations for the Ginza main store, New Building, and hotel branches are also available through Japanese-only online booking platforms. These accept payment with internationally issued credit cards, but reservations are limited to guests aged 13 and older. Availability often opens up about one week before the desired date. Some English-language proxy booking services are also available to assist international visitors.

Kyubey’s Legacy: Branches Founded by Its Disciples

Over the years, Kyubey has nurtured many apprentices who later branched out to open their own acclaimed sushi restaurants. Here are some notable examples:

Nishiazabu Taku

One Star

Michelin Guide, 2025

This is a sushi restaurant that has been awarded one Michelin star. After training at Kyubey, Takuya Sato opened his own establishment, which is now managed by his junior apprentice, Kenji Ishizaka. The restaurant is also renowned for its excellent wine pairings.

Kagurazaka Sushi Kokoro

After 15 years of training at Kyubey, Mr. Tsutomu Oba, who became independent, is the owner of this establishment. Unlike the main branch of Kyubey, he prepares sushi with red vinegar rice. Mr. Oba himself holds a sommelier qualification, making it easy to consult about wine. 

Sushi Ryusuke

This establishment was founded by Mr. Ryusuke Yamane, who became independent at the age of 36 after training at Kyubey. It has been selected as one of the Top 100 Sushi Restaurants on Japan's major gourmet review site. The restaurant offers sushi using a combination of red vinegar and rice vinegar, tailored to each ingredient. 

Sushi Kakizaki

Mr. Yuhei Kakizaki, after training at various sushi restaurants including Kyubey, opened this establishment in 2008. The rice vinegar sushi rice reflects the ambiance of Kyubey, while the à la carte dishes convey the atmosphere of the other establishments where Mr. Kakizaki further honed his skills.

Sushi Kiyoshi

Kiyoshi Sakai is a sushi chef who has been with Kyubey for 25 years and knows everything about Kyubey. In 2019, Sakai established his own independent business as the culmination of his career as a sushi chef. Please enjoy the rice, which is uniquely crafted by blending three types of rice.

Sushi Kanesaka

Two Stars

Michelin Guide, 2025

Mr. Shinji Kanesaka, after honing his skills for ten years at Kyubey, established his own restaurant in 2000. The establishment has been awarded two Michelin stars. He has further refined the techniques learned at Kyubey, creating the brand 'Kanesaka.' He has also trained many apprentices who have gone on to make their mark in the culinary world.

Ginza Rin Nishimura

Ginza Rin is a restaurant where Mr. Noriaki Kurosu, who trained at Kyubey, served as the manager. Later, his apprentice, Mr. Hidenori Nishimura, succeeded him and added the name 'Nishimura' to the establishment. The tradition of Kyubey, combined with Mr. Nishimura's further innovations, results in delicious sushi.

Satake

After gaining experience as a manager at a sushi restaurant, Takeshi Satake, who trained again at Kyubey, opened his own establishment. The hallmark of this restaurant is the temperature of the rice paired with the tuna, served at the temperature Mr. Satake personally finds most delicious. Tasting this rice reveals new possibilities in sushi.

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Sushi Arai

The owner is Mr. Yuichi Arai, who trained for eight years at Kyubey. He has been awarded one Michelin star and captivates Japanese gourmets. There is a counter where Mr. Arai himself prepares sushi, as well as a counter where his apprentices prepare sushi, with a strong focus on training his apprentices. Moreover, the counter managed by his apprentices is also fully booked, showcasing their remarkable skills.

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Sushi Saito Azabudai

The globally renowned "Sushi Saito" is helmed by Mr. Takashi Saito, who trained at Kyubey. He moved to open "Sushi Kanesaka" with Mr. Shinji Kanesaka, who also trained at Kyubey, before eventually establishing his own independent venture. "Sushi Saito" indeed carries the DNA of Kyubey. While the main branch of "Sushi Saito" does not accept new customers, the same quality sushi can be enjoyed at a branch that does accept new reservations. Currently, Mr. Junya Takimoto, who trained at Sushi Saito and has earned Mr. Saito's complete trust, serves as the manager.

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Sushi Fukumoto

After training at various sushi restaurants for approximately 30 years, Toshio Fukumoto opened his own establishment in 2005. The restaurant has since been awarded one Michelin star for 13 consecutive years. Located in a quiet residential area slightly away from Ginza and Akasaka, it offers the opportunity to savor the finest sushi.

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Summary

Kyubey not only operates numerous branches but has also trained many apprentices who have gone on to establish their own globally acclaimed sushi restaurants. After experiencing the Ginza Kyubey main store, we highly recommend visiting some of these discipline-owned establishments. While each uses different vinegar blends for their rice and sources their seafood independently, you’ll undoubtedly find traces of Kyubey’s DNA in every bite.