Sushi Otemon: Modern Edo Flavors at HOSHINOYA Tokyo

Opened on March 10, 2025

HOSHINOYA, known for providing extraordinary and unique experiences at each of its distinct properties, opened Sushi Otemon on March 10, 2025, at HOSHINOYA Tokyo, a tower-style Japanese inn that continues to evolve with the times. The concept focuses on Edo style (Iki) and the seasonality of ingredients and flavors of Japanese harbors. In addition to classic Edomae sushi varieties based on traditional techniques, the restaurant also offers original nigiri sushi inspired by and arranged from sushi cultures across Japan. Guests can also enjoy seasonal "sake accompaniments" that showcase the chef's expertise and knowledge in Japanese cuisine, creating an unparalleled dining experience.
Concept: "Edo Chic, Harbor's Bounty"
"Edomae sushi" refers to nigiri sushi made with seafood caught in what was formerly Edo Bay (now Tokyo Bay). In the Edo period, when preservation techniques were not advanced, various methods such as "zuke" (marinating), "nikiri" (soy sauce glaze), and "sujime" (vinegar pickling) were developed to enhance the flavor of fish and prolong its shelf life. At Sushi Otemon, while embodying the "Edo Chic" of traditional Edomae sushi techniques, the restaurant carefully selects seasonal seafood from not only the Tokyo area but also from all over Japan. Additionally, the special course allows guests to savor "Edo Chic" along with "Harbor's Bounty" from across Japan, including original nigiri sushi inspired by and arranged from local sushi cultures, and sake accompaniments crafted with the delicate techniques of Japanese cuisine. HOSHINOYA Tokyo, with its concept of "a tower-style Japanese inn that continues to evolve with the times," aims to communicate the allure of Japanese culture to modern guests. Through the dining experience at "Sushi Otemon," we hope to contribute to the preservation of culinary culture by providing an opportunity to experience the depth of Japan's food culture and the sushi cultures rooted in various regions of Japan.

Three Key Features:

1. "Nigiri" Sushi That Combines Edo and Regional Styles
Using traditional Edomae sushi techniques, we offer nigiris that encapsulates the essence of Edomae sushi, such as early-marinated tuna and vinegar-pickled kohada (gizzard shad). Another highlight of the course is the original nigiri inspired by sushi cultures from across Japan. For example, "Mehari sushi," a local dish from Wakayama Prefecture made by wrapping seasoned takana mustard greens and hijiki seaweed with white rice, is arranged with layers of chopped tuna toro, rakkyo pickles, salmon roe, and vinegared rice wrapped in takana leaves. Guests can enjoy regional sushi cultures while staying in Tokyo.Tuna nigiriKohada nigiri

2. "Sake Accompaniments" Incorporating Japanese Culinary Techniques
The chef has dedicated himself to the pursuit and refinement of Japanese cuisine. The "sake accompaniments," crafted with techniques and knowledge acquired from Japanese-style ryokan and restaurants, follow the flow of kaiseki cuisine, with each dish featuring a unique flavor profile. The spring menu includes appetizers such as clams and rapeseed blossoms with egg yolk vinegar, and rolls of lightly seared bonito and shredded egg crepe, allowing guests to savor the four seasons of Japan.Clam and firefly squid seasonal vegetable saladLightly seared bonito roll

3. Pairings of Japanese Sake and Wine to Enhance the culinary experience
The course, which features seasonal ingredients sourced from various regions of Japan, is paired with a selection of unique Japanese sake and wines. The selection focuses on pairings that maximize the flavors of the dishes, including carefully chosen Japanese sake, wines, and shochu from breweries and wineries across Japan.

White Wood Counter Seating to Enjoy the Chef's Skill Up Close
A small noren (Japanese fabric divider) marks the entrance to Sushi Otemon, located in a corner of the HOSHINOYA Tokyo dining area on the first basement floor. Beyond the noren, through a quiet space that represents geological layers, lies an eight-seat white wood counter made from a single plank of 200-year-old Aomori hiba cypress. The space exudes an air of elegance, where the chef's dignified presence harmonizes with the white wood.Dining entrance hallWhite wood counter

"Sushi Otemon" Overview
Opening Date: Monday, March 10, 2025
Hours: First seating 5:30 PM, Second seating 8:00 PM
Price: Omakese course only: 36,300 JPY per person (tax and service charge included, accommodation not included)
Reservations: Accepted until 4:00 PM the day before, via the official website
URL: https://hoshinoresorts.com/en/hotels/hoshinoyatokyo/
Target: HOSHINOYA Tokyo guests, non-staying guests
Remarks:
・Menu and ingredients may be subject to change depending on availability.
・Children aged 11 and under are not permitted.

About HOSHINOYA Tokyo
A "tower-style Japanese inn that continues to evolve with the times." The 17-story tower, with two basement levels, features a tatami mat entrance, traditional Japanese-style rooms, tea room lounges on each floor, and a hot spring on the top floor. We provide seasonal decorations that reflect the Japanese calendar, experiences that bring Japanese culture closer, and hospitality unique to a Japanese inn. HOSHINOYA Tokyo has received numerous awards, including recognition in "The World’s 50 Best Hotels 2023" and hotel awards from the global travel magazine "Conde Nast Traveler."
Location: 1-9-1 Otemachi, Chiyoda-ku, Tokyo 100-0004, Japan
Phone: 050-3134-8091 (HOSHINOYA General Reservation)
Number of Rooms: 84
Check-in: 3:00 PM / Check-out: 12:00 PM
Price: From 182,000 JPY per night per room (tax and service charge included, meals not included)
Access: 10-minute walk from the Marunouchi North Exit of Tokyo Station
2-minute walk from Exit A1 or C2c of Otemachi Station on the Tokyo Metro