Be ambitious while being humble
with a heart of hospitality,
we make sophisticated sushi
We value not only the best Edo-mae Sushi with our excellent technique and attention to detail, but also the space where you can enjoy the best time with good conversation.
Commitment of Zorokuyuzan
- History and Tradition
- Yuichi Kotaka, who was trained under Sanshichi Okajima, the owner of "Zouroku Sushi", a legendary sushi restaurant opened in Roppongi in 1980, became independent and opened "Zorokuyuzan " in March 2012. All of our chefs are working together to continue the Edo-mae Sushi tradition and to pass it on to the next generation.
- Our Commitment to Ingredients
- Zorokuyuzan uses the freshest ingredients carefully selected mainly from the Toyosu market. We bring out the best flavors by incorporating seasonal seafood directly from local areas to provide our guests the best of the day!
- Skills of Our Chefs
- From procurement, knife work, preparation, rice, and making sushi. We serve sushi with the essence of skilled chefs, focusing on the taste and beauty of every single piece.
- Hospitality
- At Zorokuyuzan, we value conversation and interaction with our guests.
Our motto is high quality and high performance, and we aim to make your meal more enjoyable by sharing stories about where the ingredients come from and the background of the dish.
- Comfortable Atmosphere
- Although we only have 10 seats in the restaurant, we put a lot of effort into creating a comfortable space for our guests.
We made our counter as a fan-shape to make it easier for guests to communicate with us and be able to see how sushi is made.
