Sushi
The SushiGo Menu
Fresh Sushi Cut at Dawn, Shaped to Order
Everything below is priced per piece or per set, exactly as it is served at the counter. The fish changes with the morning market, so a few listings may read "today only" when you sit down.
How to Order
Start light, end rich.
The counter works in that order: white and silver-skinned fish first, then cured and richer cuts, then rolls and rice bowls. If you would rather not think about it, the Omakase Nigiri Set makes every choice for you.
Seasonality
Seasonal Fish, Chosen Each Morning
Fish is bought each morning and the menu flexes with it. Spring brings sea bream and bamboo shoots, summer the richer maguro, autumn sanma and matsutake, winter dense, cold-water yellowtail.
Allergens
Tell the counter.
Nearly every dish contains fish, soy or shellfish, and our rice vinegar and nori are used across the menu. Please tell the counter about any allergy before ordering and we will shape around it where we honestly can.
Omakase & Sets
Let the counter decide.
Omakase Nigiri Set
¥2,800Eight pieces chosen at the counter that morning, from silver-skinned catch to rich belly cuts, served in the order the chef intends.
Omakase Course
¥5,400A full counter progression: seasonal starter, twelve pieces of nigiri, one hand roll, miso soup and dessert.
Chirashi Bowl
¥1,900A lacquer bowl of vinegared rice scattered with the day's offcuts of sashimi-grade fish, ikura and tamago.
Lunch Nigiri Set
¥1,400Available until 14:00. Six pieces of the day's standard nigiri with miso soup and pickled vegetables.
Ten-Piece Deluxe Set
¥3,600Ten nigiri including otoro, uni and anago, with a seasonal appetizer and house-made tamago to finish.
Vegetable Omakase
¥2,200Eight pieces for non-fish eaters: shiitake nigiri, avocado, mountain vegetables, tamago and pickled gourd.
Nigiri
Nigiri in Tokyo, Shaped Fresh When You Order
Every piece is brushed with nikiri soy at the counter unless you ask for soy on the side. Wasabi is fresh-ground and placed between rice and fish, not stirred into a dish.
Otoro Nigiri
¥480Belly-cut bluefin, briefly brushed with nikiri soy.
Chutoro Nigiri
¥360Medium-fatty bluefin with a firm, clean bite.
Akami Nigiri
¥220Lean bluefin loin, the purest read of the fish.
Sake Nigiri
¥240Norwegian salmon, lightly torched to order if you like.
Hotate Nigiri
¥320Hokkaido scallop, sweet and barely touched by the knife.
Uni Nigiri
¥520Sea urchin from Hokkaido, served loose over rice.
Madai Nigiri
¥260Wild sea bream, aged a day and finished with yuzu zest.
Aji Nigiri
¥280Horse mackerel with ginger finely chopped over the top.
Anago Nigiri
¥300Simmered conger eel, brushed with a sweet tare glaze.
Ikura Gunkan
¥420Hokkaido salmon roe wrapped in crisp nori, cured in-house.
Kohada Nigiri
¥260Silver-skinned gizzard shad, vinegar-cured overnight.
Tamago Nigiri
¥180Sweet layered omelette, the traditional close to a meal.
Sashimi & Small Plates
Sashimi & Small Plates, Expertly Cut
Three-Fish Sashimi
¥1,600Bluefin, salmon and sea bream, cut thick and laid over shaved ice with shiso and daikon.
Otoro Sashimi
¥1,200Four slices of belly-cut bluefin, served with grated daikon and a drop of ponzu.
Hotate Carpaccio
¥880Thin-sliced Hokkaido scallop with olive oil, yuzu juice and sea salt flakes.
Edamame
¥450Steamed young soybeans with coarse salt, the honest way to start.
Agedashi Tofu
¥580Silken tofu in a light dashi broth, topped with grated ginger and spring onion.
Miso Soup
¥350Red miso with wakame and silken tofu, brewed on the day's dashi.
Karaage
¥680Twice-fried chicken thigh with lemon and a smear of Japanese mayonnaise.
Sunomono
¥520Cucumber and wakame in sweet rice vinegar with a few pearls of ikura.
Oshinko Plate
¥480House pickles: cucumber, daikon, cabbage and plum, changed with the season.
Maki & Hand Rolls
Fresh Maki Rolls & Hand Rolls Made to Order
Our rice is seasoned warm and our nori is toasted to order, so hand rolls arrive crisp and should be eaten within the first minute. Maki are cut into eight; hand rolls come as one large cone.
Tekka Maki
¥520Lean bluefin and nori, nothing else. The classic.
Salmon Avocado Roll
¥620Salmon, avocado and cucumber rolled in toasted nori.
Negitoro Roll
¥720Minced fatty bluefin and spring onion, rolled generous.
Kappa Maki
¥380Cucumber and sesame, entirely plant-based.
Spicy Tuna Roll
¥680Chopped bluefin with house chilli paste and cucumber.
Anago Tempura Roll
¥780Crisp eel tempura with avocado and tare glaze.
Uni Hand Roll
¥680Hokkaido sea urchin, warm rice, crisp nori. Eat it first.
Otoro Hand Roll
¥620Fatty bluefin belly with shiso and a brush of nikiri.
Sake & Tea
Poured cold, poured clean.
A short list, chosen to sit behind the fish rather than in front of it. Ask the counter and we will match a glass to whatever you are eating.
House Junmai, Glass
¥650Dry and linear, our everyday pour by the glass or bottle (¥3,400).
Dassai 45 Junmai Daiginjo
¥1,100Fragrant and soft, for the richer belly cuts and uni.
Tokobue Nigori
¥700Cloudy and lightly sweet, a good partner for the spicy roll.
Premium Green Tea
¥400Sencha brewed at the counter, free refills while you sit.
Ramune or Mineral Water
¥350For anyone skipping the sake today.
Seating at the Counter
Walk in, or claim a seat ahead.
With only twelve seats we keep a few free every day for walk-ins, so dropping by is always worth a try. If you want a specific evening, call us and we will hold a counter seat for you.
The menu is the same at every seat, every hour, from the first morning tea service to the last nigiri at night.
