Sushidokoro Kiraku — Restaurant in Tokyo

I was lucky enough to be able to get a reservation for my friends and I during our Japan 🇯🇵 trip coming from Canada 🇨🇦. We were really excited to experience what a Michelin one star sushi restaurant had to offer, and Ota-san the sushi chef exceeded our expectations! Every piece of sushi he served us for the Omakase course was the best we’ve ever had. However, what really made the dinner special was in this nine seat counter restaurant we got to interact directly with the chef. He speaks English very well, is friendly, and very hilarious. We are certain he wanted us to have the best experience for our trip as he let us stay for three hours and kept serving us more sushi even as other parties came in and out. The Omakase course is just a fixed price so we believe he went above and beyond for us to let us have a good time and I believe he had a good time interacting with us too.

We like to thank Ota-san for the wonderful experience and we hope to be...

The warmest service recieved by a true master of his profession. Thank you chef Ota, for giving me the best sushi experience of my life. It was educational at the same time as it elevated my standards after dining here. The rice temperature warmed in chefs hand combined with the cooler fish brushed with the tare of choice, then from chefs hand to me within seconds is an experience 2nd to none. The experience was faultless. Being such an intimate space(9 counter seats total), is quite an experience too. Actually it’s only a 2 person restaurant, chef Ota and his wife, thats all. Michelin stars don’t seem to phase them as they are so humble and unassuming. A benefit is that chef Ota can converse in a bit of English. Do not hesitate to dine here, it’s life altering. This restaurant reset my expectations for Japanese...

Conveniently located just outside Kyodo station is a fantastic omakase spot. Sushidokoro kiraku managed to surprise both myself and my guests as chef shared uniquely crafted sushi with an unexpected twist to a few.

We were delighted to try a miso-mustard sauce seaweed salad, monkfish liver and the most surprising piece for us was the ika nigiri (squid). Because of the chef's ability to perform precise and accurate cuts across the squid, we were surprised to find the squid to have a creamy texture instead of the typical slightly crunch texture from a regular sushi joint.

The chef speaks English and locals are often seated at the bar with the other foodie tourists.

This is an excellent omakase experience to both rookies in the Tokyo food scene and experienced...