Restaurant
Higashiazabu Amamoto
1-chōme-7-9 Higashiazabu, Minato City, Tokyo 106-0044, Japan
Find Higashiazabu Amamoto
1-chōme-7-9 Higashiazabu, Minato City, Tokyo 106-0044, Japan
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Higashiazabu Amamoto
Eight counter seats and arguably Tokyo’s toughest omakase ticket. Amamoto treats sushi craft with fierce focus, yet the mood feels closer to a lively dinner party than a hushed sanctuary. The meal opens with a generous run of otsumami—tender boiled octopus, vintage Shaoxing-marinated prawn, and whole katsuo smoked over burning straw right before your eyes. Rare cuts follow, including rich minke whale belly trimmed to an exacting balance of fat and lean. The nigiri that follows hits the mark on texture and rice temperature, before finishing with castella-style tamagoyaki drizzled with Cambodian wild honey. Regulars skip the sake menu entirely to order bottles from the cellar’s deep cache of French reds.
- Open-Flame Warayaki: Bonito smoked over burning straw directly inside the dining counter delivers pure aroma and theater before the nigiri progression.
- Rare Seasonal Delicacies: Uncommon courses include prized minke whale belly and sweet prawns steeped in vintage Shaoxing wine.
- Wild-Honey Tamagoyaki: The omakase closes with dense, castella-style tamago finished with wild Cambodian honey.
- French Wine Cellar: Returning guests often bypass sake to pair the parade of otsumami and nigiri with cellared French reds.
What's On at Higashiazabu Amamoto
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Dine at Higashiazabu Amamoto
Discover why this coveted Tokyo counter stands among the world's most extraordinary sushi destinations.
Dining Room Straw-Smoking Performance
Katsuo is finished by smoking over straw directly inside the counter dining room, providing captivating smoky aromas and dramatic open-flame craft right in front of guests.
It ain't bad to see a whole katsuo get smoked over wara in the dining room, either.
jkaw Intimate Chef Banter and Storytelling
Chef Amamoto warmly engages diners with rich stories, humor, and meticulous explanations of seafood provenance and seasonal quality.
Charming owner also makes it an intimate experience. Indulge in the cute anecdotes on the friendship between him and Kataori(Kanazawa) too :p
Mingming Exquisite Otsumami and Rare Delicacies
The omakase opens with an elaborate sequence of refined hot and cold dishes featuring rare seasonal delicacies like minke whale belly and Shaoxing-marinated shrimp.
Also the rare appearance of minke whale belly(畝須), where 50:50 of fat:muscle ratio is said to be the most delicious.
Mingming Confectionery-Style Wild Honey Tamago
The omakase concludes with a distinct castella-like tamagoyaki complemented by wild Cambodian honey for a dessert-like finish.
カンボジアの野生蜂蜜をかけた玉子焼まで隙がなく、大将の温かいおもてなしと共に最高の時間を過ごせました。
Mr. M Deep Emotional Culinary Fulfillment
Diners experience a profound sense of awe and emotional fulfillment that justifies extensive anticipation and booking efforts.
あまりの美味しさに感動。涙をこらえながら食べ続けました。
Ryota Imanishi Warm and Welcoming Hospitality
Despite its elite reputation, the counter maintains an inviting, hospitable warmth that puts guests completely at ease.
The chef’s warm personality made the meal feel special, and every piece felt carefully balanced in flavor, texture, and temperature.
Liam Ayase
Most popular items
Celebrated courses that define the omakase progression at Higashiazabu Amamoto
カツオの藁焼き (Katsuo Straw-Smoked)
名物のカツオも備長炭で皮目を炙り、藁で丁寧に仕上げていく。丁寧な仕事と最高の素材で言うまでもなく絶品。
野菜マン 玉子焼き (Tamagoyaki with Wild Honey)
カンボジアの野生蜂蜜をかけた玉子焼まで隙がなく、大将の温かいおもてなしと共に最高の時間を過ごせました。
Mr. M ボタン海老の紹興酒漬け (Botan Ebi Marinated in Shaoxing Wine)
海老名紹興酒漬けの紹興酒にはなんと40年もの！ぜ、ぜいたく…笑
りんりん 鯨 (Whale Belly / Tail Delicacy)
Also the rare appearance of minke whale belly(畝須), where 50:50 of fat:muscle ratio is said to be the most delicious.
Mingming
Beyond the menu
Thoughtful counter moments and signature touches that elevate the omakase journey
In-Counter Straw-Fired Smoking
Chef Amamoto ignites straw over binchotan coals directly within the dining counter area to smoke bonito, creating an aromatic and dramatic culinary moment right before diners.
Cambodian Wild Honey Tamagoyaki
The omakase concludes with a castella-like tamagoyaki sweetened with Cambodian wild honey, offering an unexpected dessert-like finish rather than standard savory egg.
Engaging Provenance Storytelling
Chef Amamoto enlivens the meal with deep explanations of seafood provenance and lively, warm banter that eases the formal atmosphere of an elite counter.
Shaoxing-Marinated Prawn & Rare Neta
Between classical Edomae courses, diners are treated to unconventional gourmet touches such as rich minke whale belly and fresh prawns steeped in 40-year-aged Shaoxing wine.
Frequently Asked Questions
How difficult is it to get a reservation?
Securing a seat is notoriously difficult, with diners noting it is among Tokyo's most competitive bookings. The counter is strictly reservation-only and largely relies on referral networks or rare slots on booking platforms like OMAKASE, with walk-ins not accepted.
What style of dining and menu progression can you expect?
Meals follow a multi-course omakase format that begins with an extensive progression of otsumami (small hot and cold seasonal dishes) before moving into nigiri sushi, rather than serving sushi alone.
Are wine options available alongside sake?
Yes, alongside Japanese sake, the restaurant maintains a notable selection of French red wines and other bottles curated to accompany the meal.
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