极致新鲜的生鱼——海最纯粹的味道。
刺身是新鲜的生鱼或海鲜，由职人精切，不配米饭——佐以酱油、山葵与白萝卜丝（つま）。切法本身即是技艺：角度与厚度，能改变同一条鱼的口感。
刺身礼赞“旬”——在每种鱼的当令巅峰食用——以及日本对食材自然本味的敬重。鲜度与刀工就是一切，无处可藏拙。
顶级刺身清澈、冰凉而丝滑，各品种风味鲜明：精瘦的鲔鱼、油润的腹身、甜美的虾、带海味的扇贝。一抹山葵、轻点酱油，足矣。
天然适合鱼素者；若以たまり（溜酱油）代替小麦酱油，亦可无麸质。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Daily fresh sashimi platters from Toyosu Market
A legendary fish izakaya tucked beneath the Yurakucho railway arches since 1946, run by Brit-owner Andy who hand-picks the catch at Toyosu Market each dawn.
Premium nigiri like otoro and jumbo sweet shrimp at modest prices
A popular conveyor-belt sushi restaurant on the 8th floor of Seibu Shibuya, praised for generous cuts of quality fish at modest prices; lines are common. Seafood-forward and good for solo diners, but not gluten-free.
Generously cut nigiri sets at reasonable prices
A long-running, hugely popular sushi restaurant inside Shibuya Mark City known for large, value-for-money nigiri; expect a wait and use the ticket system. Seafood-forward and well-suited to pescatarians, though not gluten-free.
Edo-style omakase with multiple types of natural tuna
A respected Edomae sushi counter in the Tsukiji Outer Market founded by a third-generation fish wholesaler, with a lunch kaisendon/sushi range and pricier dinner omakase. Entirely seafood-focused, ideal for pescatarians.
Fresh Hokkaido (Nemuro) seafood nigiri at reasonable prices
A Hokkaido-based kaiten-sushi chain on the 5th floor of KITTE by Tokyo Station, serving fresh Nemuro seafood. It is naturally seafood-forward (no meat needed) and easy for solo diners, though the dishes are not gluten-free.
