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RESTAURANT INTERVIEWS

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Our exclusive interviews with ROCOCO partner restaurants, chefs and sommeliers offer insights into their cuisine and passions in their own words.

18｜Udatsu SushiSushi (Nakameguro)

16｜Udatsu Sushi (Nakameguro)

Tradition and Innovation:
Seasonal Herb Rolls that Capture the Evolution of Edomae Sushi

Nestled in a quiet residential area of Nakameguro, Chef Hisashi Udatsu opened Udatsu Sushi in 2019. It is here that Chef Udatsu’s Edomae sushi coexists with carefully curated art to deliver a one-of-a-kind experience. Udatsu Sushi was notably featured in the 2025 Michelin Guide as a selected restaurant, and recognized for its uniqueness and artistry.
The concept of Udatsu Sushi is captured by the forces of “Tradition and Innovation.” This is embodied in its signature dish, the Seasonal Herb Roll, made with fresh herbs and edible flowers sourced from Kajitani Farm in Hiroshima. Each month, the combination of herbs and fish changes, offering Udatsu Sushi’s guests a vibrant expression of the changing seasons. Served as the first course, this dish stuns guests with its beauty, evoking the same emotional impact of encountering a work of art, and introduces a fresh approach to traditional Edomae sushi.
“Sushi is a cuisine that connects people,” says Chef Udatsu. He therefore maintains direct relationships with the producers of every ingredient he serves—the vinegar, salt, herbs, vegetables and especially the rice, which he describes as “the soul of sushi”. Chef Udatsu even participates in the production process himself to ensure that quality resonates in each bite. For example, the shari (sushi rice) is made with Homase, an ancient, pesticide-free variety of rice that is cultivated in Kumamoto, and was once served to the imperial court. This rice, known for its low stickiness, dissolves delicately in the mouth. The chef further enhances it with his own blend of red vinegar and salt before serving it to his delighted guests.
“Producer, chef and customer—sushi is born from these connections. Everything comes down to the people. I believe it is essential to cherish these bonds,” says Chef Udatsu. True to this philosophy, Udatsu Sushi creates a space where guests can feel at ease, converse naturally, and relax without pretense.
The joy of dining at Udatsu Sushi goes beyond savoring the flavors of meticulously prepared Edomae sushi. Each dish tells a story—of ingredients, of people—and reveals new discoveries and emotions to guests with every subsequent visit.

  • Perfecting Aged Sushi with 200 Year Old Edomae Techniques
  • Perfecting Aged Sushi with 200 Year Old Edomae Techniques

Sushi, Art and Jazz:
A Combination that Stimulates All Five Senses of Udatsu’s Guests

Udatsu Sushi is a refined space where soft jazz flows (music is a rarity at sushi restaurants) and contemporary art adorns the walls. A designer involved in the space once remarked, “Sushi is like an artwork crafted by the hands of a master,” a sentiment that aligns perfectly with Udatsu’s belief that “sushi is best enjoyed as an experience encompassing both cuisine and ambiance.”
By playing jazz at a barely audible volume, just enough to soften the silence, Chef Udatsu creates an atmosphere that eases the natural tension of a quiet sushi counter without distracting from neighboring conversations. This calming ambiance encourages guests to open their senses and experience sushi on a deeper, more intuitive level.
Time spent at Udatsu Sushi becomes more than a simple meal; it becomes a multisensory experience etched into one’s memory.

Transforming from a Shy Apprentice to a Charismatic Chef

The Elegance of ROCOCO:
In Perfect Harmony with Udatsu Sushi’s Dynamic Course

ROCOCO was introduced to Udatsu Sushi through a personal connection: its founder visited the restaurant himself, sharing his passion behind the creation of ROCOCO. Chef Udatsu was immediately impressed by what he describes as “the lightness and refined taste of ROCOCO—something you could drink endlessly,” as he recalls from the first tasting.
ROCOCO’s wine glass serving style also aligns perfectly with Udatsu Sushi’s theme of “Tradition and Innovation.” ROCOCO was swiftly adopted as a new pairing option for his dishes—challenging the conventional notion of beer as a starter drink only.
Looking ahead, Chef Udatsu hopes to create specific ROCOCO pairings with individual dishes and moments, and to explore new possibilities while continuously pushing boundaries. The harmony between ROCOCO and Chef Udatsu’s sushi is a testament to the restaurant’s ever-evolving spirit.
By serving delicious food alongside the warmth of human connection and creations, Udatsu Sushi is a place that leaves you anticipating your next visit as soon as your course is over.

  • ROCOCO Elevates the Experience of Sushi udatsu’s Customers
  • ROCOCO Elevates the Experience of Sushi udatsu’s Customers

INFORMATION

VORT GINZA briller 7F, 1-14-6 Ginza, Chuo-Ku, Tokyo
TEL : 050-3550-5938
@udatsu.sushi