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From the chef

Even though his career as a chef has advanced, Mr. Takachi continues to devote himself to improving his daily skills.

Sushi Urayama Nihonbashi_Yuji Takachi

He was born in 1961 in Akita. His love of cooking led him to become a chef. Focusing on training in sushi and Japanese cuisine, he also studied Chinese and French cuisine and spread his cooking knowledge. While using the experience and knowledge he has accumulated so far, he now makes sushi at Sushi Urayama Nihonbashi.

高地 裕二Yuji Takachi

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-3516-3366 (+81-3-3516-3366)

All reservations will be accepted via web form to ensure a smooth reservation process.
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location_onAccess
Direct connection from Exit B6 of Nihombashi Station on Ginza Line, Tozai Line, and Asakusa Line / 3-minute walk from Exit B6 of Mitsukoshi-mae Station on Ginza Line and Hanzomon Line
restaurantCuisine
Japanese / Sushi,Japanese / General,Japanese / Kaiseki (tea-ceremony dishes) / Sushi,Japanese
scheduleOpen
Lunch 11:30 am - 3:30 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 10:00 pm (L.O. 10:00 pm)
blockClosed
None
paymentsAverage price
Dinner: 15,000 JPY / Lunch: 4,500 JPY
credit_cardMethod of payment
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card / UnionPay
pin_dropAddress

B1F, Tokyo Nihombashi Tower, 2-7-1, Nihombashi, Chuo-ku, Tokyo map

Sushi Urayama Nihonbashi_Outside view
local_taxiAddress (for taxi driver )
東京都中央区日本橋2-7-1 東京日本橋タワーB1F
translateEnglish services
Unknown.
listFeatures
Free Wi-Fi / Lunch / No smoking / Reservations / Child friendly / course meals / Take out / Large shochu selection / Large sake selection / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.

psychiatrysustainable initiatives
  • Sushi Urayama SDGs Declaration

    We purchase and prepare only the amount we provide to our customers every day. We also strive to reduce food loss by managing ingredients using vacuum technology.