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THE SAKAI Tokyo Kyobashi: Art-Infused Omakase Sushi Experience

Update-Date: Feb 2, 2026

Author: Sydney Seekford

Categories: Sushi Sweets Japanese Cuisine Sashimi/ Seafood

THE SAKAI Tokyo Kyobashi: Art-Infused Omakase Sushi Experience

Experience sushi mastery born in Frankfurt Germany and reinvisioned at its roots. THE SAKAI Tokyo, part of Chef Hiro Sakai’s MICHELIN award winning brand, is the newest addition to its legacy of international sushi culture. Visit in Kyobashi for a full culinary experience made with respect for international guests and local authenticity.

Sydney Seekford

Gourmet Creator

American living in Japan since 2022. Food writer and gourmet content creator for Japan’s most well known food media. Founder of menu translation and language support service MENUWIZ. Work history includes copywriting for booking platforms, video and media production and appearances, and consulting in F&B for household brands. Passionate about regional revitalization and slow tourism with a focus on local food culture.

THE SAKAI Tokyo

Kyobashi, not far from Tokyo Station and other hubs of luxury and commerce, has recently welcomed a new face in its roster of culinary delights. THE SAKAI Tokyo, located in the Toda building near Tokyo Station’s Yaesu exit, surprises guests with gorgeous interior design and approachable sushi. A menu of Edomae nigiri is interspersed with unique touches of Japanese culture and tradition, all with global intentionality.

Entrance to the Toda Building, marked by a large contemporary sculpture, one of many art pieces throughout the premises.

The Toda building is a mixed use complex, including dining and office spaces, but its most notable features are the art centers connected to the building. A respect for contemporary and classical art is present throughout the space, and even finds its way into the interior design of THE SAKAI Tokyo. Needless to say, this doesn’t look anything like your run of the mill Tokyo sushi counter.

The room itself is warm, with high ceilings and luxe accents in blue and teal that evoke a sense of movement, like waves in the ocean. That sentiment is conveyed very literally by the custom counter, which makes each piece of sushi seem to float. Contemporary, fresh, and international, THE SAKAI Tokyo takes an innovative approach to classic sushi that both first-time diners and seasoned sushi fans will find appealing.

THE SAKAI Tokyo

Open: [Tuesday, Wednesday, Thursday, Friday, Saturday, National Holidays, Day Before National Holidays] Lunch 12:00 pm - 2:30 pm (L.O. 1:00 pm), Dinner 5:30 pm - 10:00 pm (L.O. 8:00 pm)
Closed: Sunday, Monday / New Year's holidays from December 25th to January 5th
Average price: [Dinner] 22,000 JPY / [Lunch] 13,200 JPY
Access: 1-minute walk from Exit 24 of Tokyo Station's Yaesu Exit
Address: 2F, TODA BUILDING, 1-7-1, Kyobashi, Chuo-ku, Tokyo Map
More Details Reservation

Signature Dish

Hassun for two, featuring seasonal script, flowers, and a daikon lantern.

THE SAKAI Tokyo is first and foremost a sushi restaurant, but actually its signature dish isn’t a particular piece of nigiri or some luxurious uni handroll. It’s hassun. Diners familiar with kaiseki, the multi-course, formal dining tradition enjoyed at high end Japanese restaurants and ryotei/ryokan, will recognize hassun as a plate of small bites that evoke the season.

At THE SAKAI Tokyo, bespectacled head chef Yuta Matsuoka carefully selects several vessels from his private collection of antiques, arranging them with seasonal foliage and a short message card written in Japanese. Although most of his international guests might not be familiar with the finer points of the experience, his attention to detail enrichens every bite.

Hassun, featuring mukago, nanohana, persimmon, and a daikon radish roll. A tall cup of oden out of frame to the right.

During our visit, a mixture of winter colors and autumn leaves marks the transition to colder months. Warming oden is served in a tall cup, vegetables are marinated Japanese-style, and gummy, sweet persimmon, not quite dried but not fresh and crisp either, evokes the time of year.

Sushi

Freshly shucked blood clams

The fish and seafood are prepared in-store, just before diners arrive. On this occasion, fresh akagai, aptly called blood clam in English for their crimson juices, are shucked and prepared a la minute. Rested fish are sliced right in front of us. Down to the wasabi, each ingredient is shelled, cut and grated at peak freshness.

Squid nigiri with salt and citrus

Moving on from starters to sushi, seasoned diners will notice that while many of the neta (sushi toppings) are classical, there are a few unique treatments that distinguish THE SAKAI Tokyo from ordinary Tokyo sushi. For one, the squid, done with fine knife technique to enhance its appearance and mouthfeel, can be served one of two ways, at the discretion of the diner: brushed with soy sauce, or sprinkled with salt and citrus.

According to chef Matsuoka, the salt and citrus version is actually more traditional, but international guests tend to opt for soy sauce. He says, however, that he’s a soy sauce lover himself and personally prefers the non-traditional option.

THE SAKAI Tokyo

Food for an international audience

Sushi neta, including a block of fatty tuna, squid, scallop, and more

Another interesting inclusion is the option for guests to enjoy salmon nigiri, which is almost never offered at traditional Edo-mae sushi counters. While salmon sushi has become popular overseas and is especially beloved as a kaitenzushi (rotating sushi bar) and supermarket fish, it’s rarely, if ever, served in fine sushi establishments in Japan.

THE SAKAI Tokyo brand however, was born overseas and has cleverly sourced high-quality salmon to satisfy the expectations of global visitors. Of course, diners are strongly encouraged to stick to the classics for an authentic experience. Look to classical flavors like vinegar-cured kohada and succulent fatty tuna, a perennial favorite.

Similarly, a wagyu dish, again, very rare in proper sushi, called “teriyaki beef” is named for its similarity to Japanese-inspired flavors abroad. The meat is prepared medium rare and served in a rich salty-sweet tare that locals might recognize as similar to shigure or sukiyaki warishita.

Those with less experience will appreciate the familiar savory glaze of teriyaki chicken served abroad. It’s a satisfying dish that takes inspiration from home and abroad for a flavor that satisfies a large range of guests.

The Meal

Wagyu is seared for the meat course

THE SAKAI Tokyo is a sushi restaurant, but also serves appetizers, soups, and meat dishes as part of the course. Diners will appreciate the selection of alcoholic beverages, which ranges from wine to sake and simple cocktails. As a global brand, not only Japanese sensibilities, but also international preferences are taken into account.

Dessert

Warabi mochi served on an antique plate, coated in kinako (sweetened soybean powder) and kuromitsu (black sugar syrup)

Dessert can easily become an afterthought in Japanese meals, sometimes simply an expression of seasonal fruit or a cleansing jelly. At THE SAKAI Tokyo, it’s a performance. The chef prepares boiling water and dried warabi powder made from real, natural warabi plants and mixes them vigorously over a burner until the slurry thickens into warm, gooey warabi mochi.

Fresh warabi mochi before being coated in sweet kinako powder

While warabi mochi is usually bought and enjoyed chilled or at room temperature, fresh warabi is equal parts rare and delicious. Coated in kinako soybean flour and black sugar syrup, these sticky, stretchy dumplings might become your new favorite Japanese treat.

Matcha preparation using traditional tools

In response to the recent matcha boom and increasing interest in tea ceremony, the chef will also prepare matcha for guests using traditional tools and techniques. In line with his other passions, chef Matsuoka is a practiced tea master. A meal at THE SAKAI Tokyo allows diners to experience many essential aspects of traditional Japanese food culture in one space. Both deeper elements, such as the introduction of hassun, and comforting, familiar flavors balance each bite for an unforgettable meal.

The Chef

Chef Matsuoka preparing matcha as a finishing course

Chef Yuta Matsuoka isn’t just a sushi chef – he actually also excels in kaiseki and tea ceremony and is a personal collector of fine serving ware. His antique collection finds a new home at THE SAKAI Tokyo, where guests get to enjoy their meal on plates from a hundred years ago or even older. As a kaiseki chef, he also operates an establishment in Saitama, the prefecture Northwest of Tokyo.

By relying on chef Matsuoka’s unique background, THE SAKAI Tokyo in Kyobashi developed its own style. The restaurant developed a unique menu that celebrates the seasons through small plates as well as sushi. The chef’s passion is evident in his hassun, making it a notable signature for a sushi restaurant. Ikebana flower arrangements and seasonal scripts further emphasize the relationship between art, ceremony and dining that creates an immersive sensory experience.

THE SAKAI Tokyo Brand

An uncompromising piece of lean tuna nigiri that seems to float on THE SAKAI Tokyo’s custom counter

THE SAKAI Tokyo was born in Frankfurt Germany, after head chef Hiro Sakai’s relocation. The German store has been listed in The MICHELIN Guide and offers modern sushi Omakase tailored for international palates. Chef Sakai mentions that he was deeply impressed by European conscientiousness around health and the environment.

He was inspired to infuse THE SAKAI Tokyo brand with sustainable ingredients and healthful cooking techniques that honor Japanese tradition while keeping up with global ideas. At the Tokyo locations, diners enjoy this relationship in a different way, calling back to Chef Sakai’s 30 years as a Japanese sushi chef.

Visit THE SAKAI Tokyo

THE SAKAI Tokyo entrance

The newly opened SAKAI Tokyo branch invites guests to appreciate classic edomae sushi in an artful space. From the warm wood walls, to the plush seats and one of a kind “floating” counter, diners will find moments of delight as soon as they walk in the door. The chef’s passion not only for sushi, but for the fine details of Japanese cuisine such as servingware and seasonality creates an unforgettable experience.

THE SAKAI Tokyo

Disclaimer: All information is accurate at time of publication.

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