Sushi Kakuno is a hidden 12-seat sushi restaurant tucked underground a 7-minute walk from the station near Roppongi Crossing. The head chef prepares seasonal ingredients at their best, serving each piece with care alongside rice made from their own blend cooked in a hagama, a continuously replenished anago (conger eel) sauce, and natural water from Sakurajima. The restaurant features a waterway in front of the counter and private rooms, allowing guests to enjoy a special time with loved ones in a tranquil setting.
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Food
Alongside sushi that showcases skilled craftsmanship, you can enjoy delicate dishes that make use of seasonal ingredients. Each dish—such as matsutake mushroom nigiri, seasonal sashimi, and chawanmushi—is beautifully presented and evokes the changing seasons. Nigiri like akami (lean tuna), chutoro (medium-fatty tuna), and anago (conger eel) have an exquisite balance of rice temperature and vinegar, creating a melt-in-your-mouth texture. The popping texture of ikura (salmon roe) is especially superb.
A sushi restaurant that stands quietly on a peaceful street in Roppongi, like a hidden retreat for adults. The interior is simple and calm, eschewing ornate presentation; as a sushi place that showcases ingredients and technique, it offers a refined experience. It is a place where you can enjoy the chef’s handiwork right before your eyes and savor your meal to your heart’s content.
This is an authentic sushi restaurant that opened in Roppongi in 2017. The chef’s reliable technique shines in the omakase course, each dish highly refined and offering a new sense of wonder with every visit. The commitment to quality ingredients and cuisine that honors seasonality lets you feel the essence of sushi and immerse yourself in the world of sushi.
Born in Hokkaido in 1985. Deciding to pursue a career in cooking while still a student, I moved to Tokyo and trained as a sushi chef for 13 years. I was moved by the perfected beauty of sushi and the smiles of the customers who ate it, and I resolved to spend my life as a sushi chef. After rigorous training, I established myself as a professional in the field.
5-18-2 Roppongi, Minato-ku, Tokyo, Japan, Dai-sho 2nd Building B1F
Ropponngiicchoume station, Ropponngi station, Azabujuubann station