Nigiri, in the town
where it was born.
Sushi Karin · Ryogoku
Chosen at Toyosu in the morning.
Shaped in Ryogoku at night.
Down a side street near Ryogoku Station is a sushi counter with just ten seats.
“Karin” is the name of the chef’s grandfather.
Trained in kaiseki in Kyoto and in sushi in Ginza,
the chef serves sushi and Japanese cuisine as one continuous omakase.
OMAKASE
The day’s best fish
writes the menu
There is no fixed menu. From the fish he finds at Toyosu and the vegetables of the season, the chef sets the order of small dishes and nigiri each day.
Omakase from ¥12,100 at dinner and ¥6,600 at lunch.
View the omakase
THE CHEF
Chef Shunta Hashimoto
Born in Fukuoka, he entered the kitchen in his teens. He learned the foundations of Japanese cuisine at a ryotei of more than a century in Uji, Kyoto, served as head chef at a members-only sushi restaurant in Ginza, and opened Karin at twenty-nine.
About the chef
INFORMATION
| Hours | Lunch: Sat, Sun & holidays 11:30–16:00 (last entry 14:00) Dinner: 17:00–23:00 (à la carte after 20:30) |
|---|---|
| Closed | Irregular holidays |
| Seats | Ten seats at an L-shaped counter (private buyouts available) |
| Address | 1F, 1-20-6 Midori, Sumida-ku, Tokyo Map |
| Reservations | Reservations only +81 3-6659-6162 |
Reservations
Ten seats at the counter, waiting for you
Reservations only — online or by phone.