Sushiya Hajime
鮓家 一
Help desk
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From the chef
Mr. Furuya fulfilled his dream of opening his own restaurant by following in his father's footsteps and becoming a sushi chef.
He was born in 1967 in Tokyo. Since his family owned a sushi restaurant, he chose a life as a sushi chef. In 1987, he began his career in earnest at Imayoshi in Otemachi. Subsequently, he worked at Tokyo Green Hotel Korakuen in Suidobashi and Suijinen in Chofu before assuming the role of deputy head chef in the sushi division at Shinjuku Nadaman Hinkan. In 2007, he became the head chef at Grand Hyatt Tokyo Rokuroku. Then, he opened Sushiya Hajime as the owner in 2018.
古家 誠人Masato Furuya
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Sushiya Hajime
鮓家 一
Help desk
Shop
03-6677-8830 (+81-3-6677-8830)
- location_onAccess
- Exit from B3 exit of the JR, Tokyo Metro Yurakucho Line, Namboku Line, Toei Subway Oedo Line, and go up the slope of Kagurazaka. It's located on the 2nd floor of Honda Yokocho.
- restaurantCuisine
- Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake / Sushi,Japanese
- scheduleOpen
- [Weekdays, Saturday] Dinner 5:00 pm - 10:00 pm (L.O. 8:30 pm)
- blockClosed
- Sunday, Nathional Holidays
- paymentsAverage price
- 23,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments Accepted
Transportation IC Card / Prepaid IC Card / Prepaid Card -
QR Code Payments Accepted
PayPay / Mercari pay / Rakuten Pay / d Payment / au PAY / Alipay / WeChat Pay
- pin_dropAddress
-
2F, TK Bldg., 4-3, Kagurazaka, Shinjuku-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都新宿区神楽坂4-3 TKビル2F
- translateEnglish services
- English menu and English-speaking staff available.
- listFeatures
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English menu / English-speaking staff / Free Wi-Fi / No smoking / Special diet / Reservations / Child friendly / Counter seating available / course meals / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
- Menu
- From the chef
- Map
- Reviews