While much of the spotlight tends to go to young sushi chefs who have studied at famous sushi restaurants, 2018's sushi scene in Tokyo is also bursting with new locations of popular restaurants and new restaurants from people who worked at Michelin 3-star restaurants.
This page features our quick compilation of noteworthy new restaurants that anyone who considers themselves a foodie should visit.
If any of these restaurants catch your eye, be sure to go for a visit before they become too popular!

This hot sushi restaurant was opened in February of 2018 by Hiroyuki Sato, the former feature chef of "Sushi Tokami."
Customers from around the world have come to Hakkoku in search of sushi made by world-famous chefs.
The unique course meal here begins with a hand roll (temaki-zushi) made with meat from the base of the bluefin tuna's head, something that he came up with during his time at "Tokami," and the iconic deep brown and very tart sushi rice made with plenty of red vinegar is present here at "Hakkoku" as well.
If you're looking to taste some of the most cutting-edge sushi in Tokyo, the striking omakase course here at that includes over 30 pieces of nigiri made with the finest of ingredients is a must-try.

This hot sushi restaurant is the newly opened relocation of super-popular sushi restaurant "Sushi Namba" in Tokyo's Asagaya to a new location in "Hibiya Midtown."
"Sushi Namba" gained popularity due to its reasonable prices for plenty of delicious side dishes and nigiri, but since moving to Hibiya it has been shifting its focus to high quality ingredients and nigiri sushi. Supposedly the owner's intent is to become a contender for the top sushi restaurant in Tokyo, often dominated by restaurants in Ginza.
If you're a foodie who has an affinity for sushi, you'll absolutely want to try the nigiri served by this next generation of "Namba," where the rice and fish are carefully kept to precise temperatures.
(Incidentally, the original location in Asagaya has been taken over by the number one assistant chef, and it is still operating under the name "Sushi Namba.")

This freshly-opened new restaurant was produced by "Sushi Saito," Japan's most popular sushi restaurant.
While saying it was "produced" by Saito may sound odd, but both the ingredients used and the chefs at Sushi Tsubomi are from "Sushi Saito," so you can easily enjoy high-quality sushi that's very similar to that served at the Michelin 3-star restaurant. (Incidentally, the current chef at Sushi Tsubomi is Makoto Maruyama, who served as the head of "Sushi Saito Kuala Lumpur.")
The well-shaped nigiri here at Sushi Tsubomi beautifully resemble those made by Takashi Saito, known as Japan's best sushi chef to some.
Like "Sushi Saito" in Roppongi and "Sushi Saito Bekkan" (another location of Sushi Saito in Roppongi) run by Chef Hashiba, it's only a matter of time until it will be hard to get reservations at Sushi Tsubomi.

This sushi restaurant, opened by a chef who has worked at famous restaurants "Kyubey" and "Nakajyo," has become a super hot topic.
While Sakita is tucked away in a suburban residential area, it's packed daily with die-hard sushi fans who have heard about its offerings.
The dinner omakase course made by the owner, who used to work as a broker at Tsukiji Market, is overflowing with delicious pieces for just 15,000 yen.
Listening to the chef, known to some as the "fish professor," talk about his extensive knowledge while enjoying sushi made with high-quality ingredients like white horsehead, bluefin tuna, and Yezo abalone is truly one of life's pleasures.
If you're looking for delicious sushi at a reasonable price, don't let the travel away from the city center stop you from visiting Sakita at least once!

This sushi restaurant was opened by a chef who for a long time served as the right-hand-man of Chef Jiro Ono at "Sukiyabashi Jiro Roppongi Store."
There are two types of dinner courses available: "Nigiri only" for 20,000 yen, and "sides+nigiri" for 25,000 yen.
The flavor of the sushi rice, perfectly tart from the rice vinegar used, is truly a worthy successor to "Jiro."
Of course, tuna and abalone are served, but it's also a delight to find delicious renditions of traditional Edo-mae staples like gizzard shad, giant clam, clam, and anago here as well.
Currently the owner wishes to continue to faithfully recreate similar sushi as he did at "Jiro," but he has stated that, in the future, he wishes to gradually branch out and add some of his own originality.
This is an excellent restaurant to visit if you wish to try Jiro-styled sushi.

This newly-opened sushi restaurant is owned by a chef who came from "Tokami," a Michelin one-star restaurant in Ginza that is even popular with overseas tourists.
The lunch course, which begins with Tokami's signature hand roll (temaki-zushi) made with meat from the base of the bluefin tuna's head, is a bargain with 15 nigiri for just 12,000 yen.
The brown sushi rice, seasoned and colored with red vinegar, may look strong, but actually has a gentle and mild flavor, the perfect complement to the bluefin tuna purchased from "Yamayuki" at Tsukiji.
Another plus to Kizaki is that, unlike most sushi restaurants, you can bring your children along with you (however, this is available only on Sundays).
This is absolutely a restaurant to keep your eye on in Tokyo, where new restaurants are constantly opening and competition runs fierce as the world's #1 sushi hotspot, thanks to its unique position to draw attention in.

This sushi restaurant was opened in December of 2017 in Azabu-Juban, Tokyo's premier gourmet area, by a chef who has worked at popular Ginza restaurant "Sushi Ryusuke" and Hawaii restaurant "Onodera."
Their lunch and dinner options consist exclusively of a 20,000 yen omakase course.
The side dishes crafted by the 34-year-old chef, who has experience working in traditional Japanese restaurants, are exquisite, and it's easy to get lost in sampling the selection of over 30 different types of sake.
The sushi rice here has a sharp flavor, seasoned with very little sugar and taking a strong amount of tartness from the vinegar, and it pairs beautifully with the quality fish from Tsukiji Market's "Yamayuki."
Another plus is that the owner can speak English thanks to his experience in restaurant service, so foreign customers can visit worry-free and enjoy the experience.