Sushi Arai
すし あら井

It was through the gracious introduction of Chef Morioka of Sushidokoro Hirokawa that we discovered Sushi Arai—a true hidden gem in the world of Edomae sushi.

Following a decade of devoted training at the Michelin-starred Sushidokoro Amano in Osaka’s Fukushima district, Chef Yuta Arai—Amano’s most trusted apprentice—embarked on his own path. In February 2025, he opened Sushi Arai at the very site once occupied by his mentor’s renowned establishment.

A graduate of the esteemed Tsuji Culinary Institute, Chef Arai first built a strong foundation in traditional Japanese cuisine at Takada Hassho, a revered kaiseki restaurant in Gifu celebrated for shaping many of Japan’s culinary greats. An avid fisherman with a lifelong reverence for the sea, Arai’s profound curiosity about seafood inspired his journey into the world of sushi.

At Amano, he sharpened not only his technical skills but also his intuitive grasp of seasonality, balance, and finesse. Today, Chef Arai captivates discerning diners with his relentless pursuit of freshness, his meticulous craftsmanship, and his deeply personal hospitality.

His shari—seasoned with precision—and the delicate, intentional touches he brings to each piece reflect both artistry and devotion. Every morsel speaks of his respect for the ingredients and the years he has spent mastering his craft.

With only ten seats at the counter, guests are offered a front-row view into the chef’s world—where each piece of sushi is shaped with care, served with soul, and designed to enchant every sense.