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Sukiyabashi Jiro Honten

Japan flag. Michelin Three Stars: Sukiyabashi Jiro Honten

Sukiyabashi Jiro Honten すきやばし 次郎

Sukiyabashi Jiro Honten is the honten (main branch), in Ginza, of a restaurant that also has (an inferior) branch in Roppongi, run by the son of the owner of the main branch. The Roppongi branch accepts non-Japanese speakers, but the Ginza branch does not.

The owner of Sukiyabashi Jiro Honten, Jiro Ono, was born before World War Two in the Taisho Period of Japanese history, making him one of the great-grandfathers of the sushi scene in Tokyo. He has been officially dubbed a "national living treasure" for his work on behalf of Japanese cuisine.

A trademark of Ono's sushi making is his practice of cooking sushi rice during serving hours: three times in one evening - a practice that is practically unheard of in mainstream establishments. This is done in a traditional iron pot over a flame, eschewing automatic, electric alternatives.

Compared with cooked food, raw food such as sushi somewhat limits what one can say about it, besides comparing it with sushi one has eaten elsewhere; and the general consensus is that Sukiyabashi Jiro Honten is not as good as, say, Sushi Mizutani.

Sukibayashi Jiro Honten makes Japanese language ability a prerequisite to dining there. However, good service is by no means guaranteed if you are a foreigner fluent in Japanese. If you think it worth it, go with a Japanese national who looks Japanese.

There are better sushi places.

Sukiyabashi Jiro Honten cost per person

Lunch: 30,000 yen +
Dinner: 30,000 yen +

Sukiyabashi Jiro Honten Hours

11.30am-2pm and 5pm-8.30pm Mon-Fri
11.30am-2pm Sat
Closed Sundays and public holidays

Sukibayashi Jiro Honten Access

B1F, Tsukamoto Building
4-2-15 Ginza
Chuo-ku, Tokyo
東京都中央区銀座4-2-15 塚本ビル B1F
Tel. 03-3535-3600