Omakase · Since 2014
Thesea,servedbyhand.
Twelve seats. One chef. A seventeen-course journey shaped each morning by what the boats bring in.
- 0
- Seats at the counter
- 0
- Courses per sitting
- 0+
- Years at the bar
Our philosophy
Shibumi — beauty in restraint
We believe a single perfect bite says more than a crowded plate. Chef Haru Tanaka trained for a decade in Kanazawa before opening Shusy, bringing an obsession with temperature, texture and timing to every piece that crosses the counter.
- Fish flown from Toyosu market twice weekly
- Rice aged and seasoned with red vinegar
- Wasabi grated to order from fresh root
Tasting highlights
A few from tonight's counter
The full omakase changes daily. These are signatures that return when the season allows.
$16 O-toro
大トロThe fattiest belly cut — it melts before you chew.
$18 Hokkaido Uni
雲丹Sea urchin from Rishiri, sweet and briny, on warm shari.
$14 Toro-Taku Temaki
トロたくChopped fatty tuna, pickled radish, fresh wasabi.
$19 Tonkotsu Ramen
豚骨ラーメンEighteen-hour pork broth, chashu, ajitama, scallion.
The evening
How an omakase unfolds
Arrival & aperitif
Warm oshibori, a glass of chilled junmai, and a first word from the chef on today's catch.
The progression
Sashimi to nigiri, lean to rich — each piece placed before you and eaten within seconds of being cut.
Tamago & tea
A closing slice of honeyed tamago, hand-grated wasabi, and a quiet cup of roasted hojicha.
Inside Shusy
The counter, the craft, the room
Guest notes
Quietly, the best in the city
“The o-toro alone is worth the flight. I have eaten omakase across three continents and Shusy sits at the very top.”
Twelve seats nightly
Reserve your place at the counter
Seatings at 18:00 and 20:30. Booking is essential — the room fills weeks ahead.