Our story
A decade behind the counter
Shusy began as a six-seat stall and became the room people cross the city for.
Our story
From Kanazawa to your counter
Chef Haru Tanaka grew up in a fishing family on the Sea of Japan, where the morning market set the rhythm of the day. After ten years apprenticing under master Ito in Kanazawa, he carried that discipline west and opened Shusy in 2014.
What started as a humble counter has never lost its founding idea: source impeccably, waste nothing, and let each guest feel the season in their hands. We remain deliberately small so that every piece is made for the person in front of us.
Ten years, measured
Seats at the counter
Courses each night
Toyosu deliveries weekly
Evenings served
Our philosophy
What we stand on
Single-origin sourcing
We know every boat and diver by name. Traceability is not a feature — it is the whole point.
Respect for the rice
Shari is seasoned in small batches and served at body temperature, the quiet half of every piece.
Nothing rushed
Twelve seats, two sittings, one chef. We would rather turn away a guest than rush a course.
The hands behind the bar
The hands behind the bar
Haru Tanaka
Chef & Founder
Ten years under master Ito in Kanazawa. Believes the rice matters more than the fish.
Mei Okafor
Sous Chef
Lagos to Tokyo to here. Runs the warm kitchen and the knife rotation.
Diego Salcedo
Sake Sommelier
Curates a thirty-label list and the pairings that thread the night together.
Aiko Reyes
Host & Counter Manager
The calm at the door and the timing behind every seating.