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Sushi Lab, established by Tahara Ryuichi, reimagines high-end sushi dining with a fresh approach at its Shinjuku Gyoen location. Originally launched in Shibuya, Sushi Lab blends innovation and affordability, offering top-tier craftsmanship at a fraction of traditional Ginza prices.

Central to Sushi Lab’s appeal is its use of the Tsumoto technique, a rustic method that enhances the flavor of Edomae sushi through meticulous water-pressure blood draining and aging processes. A standout is the nodoguro (blackthroat seaperch) nigiri, aged to perfection for a depth of flavor rarely achieved in conventional preparation. Some fish are even aged for up to 40 days, showcasing Ryuichi’s commitment to quality and experimentation.

With 26 years of sushi expertise, Ryuichi sources rare ingredients through his deep industry connections, introducing creative twists like saba (mackerel) finished with salt instead of the traditional vinegar cure, then theatrically presented in a smoke-filled glass case.

Located near Shinjuku Gyoen National Garden, Sushi Lab balances sophistication with a relaxed and welcoming ambiance, making it an inviting spot for sushi lovers seeking both excellence and originality.