Authentic Edomae Sushi in Central Chiba

Sushi Arata

Tabiiro’s picks: signature dishes

An uncompromising "Omakase Course"

A seamless progression shaped by craftsmanship and seasonality

An aesthetic of distilling the day's finest into a single piece of sushi

Melt-in-the-mouth sweetness with a rich, lingering finish

The Day's Finest Sushi, Served in the "Omakase Course"

Seasonal seafood arrives from Toyosu Market in Tokyo, while rare ingredients are also sourced directly from fishing ports in Chiba Prefecture. Each carefully selected ingredient is meticulously prepared and aged, then crafted by skilled chefs into sushi at its peak condition for the day in the "Omakase Course." Every piece offers a once-in-a-lifetime encounter unique to that particular day. Free from rigid conventions, the sushi captures the natural character of each ingredient and expresses the essence of the craft. Slowly appreciating the changing seasons reflected in each piece creates a refined dining experience well suited to a special occasion.

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  A Topping Box Showcasing the Best of the Season

  Today's selections are beautifully arranged in the sushi display case. Seasonal ingredients sourced from Toyosu Market in Tokyo, fishing ports in Chiba, and local fishermen are carefully prepared by skilled chefs to bring out their best flavor. The rich gloss of lean tuna (akami), cool translucence of white fish, fresh sheen of shellfish, and distinctive presence of shrimp come together in a display that evokes the sea's seasonal bounty.

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  Wasabi That Completes the Sushi

  The refreshing aroma and refined heat of wasabi enhance the natural umami and sweetness of the fish while leaving a clean finish. Placed between the topping and sushi rice, wasabi contributes to the overall balance of each piece. "Sushi Arata" uses fresh wasabi delivered directly from Shimoda, Shizuoka, creating a precise harmony between the fish's umami and the fragrance of wasabi that rises through the nose.

Popular pairings

A dining experience built around sushi at its seasonal peak and layered seasonal flavors

A luxurious taste of the depth and richness of crab

"Omakase Dining Cours and Horsehair Crab"

The "Omakase Dining Course and Horsehair Crab" brings out the natural umami of each ingredient through skilled preparation, creating a deeply satisfying dining experience. This special course features 16 sushi and prepared dishes built around seasonal ingredients at their peak, including hairy crab. Another highlight is a tasting of sea urchin sourced each morning from Toyosu Market in Tokyo, offering a broad expression of the sea's seasonal bounty. Ingredients available only on that particular day create a once-in-a-lifetime encounter, with each visit bringing a different seasonal experience.

A wide selection of options

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  "Tuna (maguro)"

  Carefully selected bluefin tuna is precisely aged to develop deeper umami and a richer aroma than immediately after landing. The lean tuna (akami) gains greater intensity, while medium-fatty tuna (chutoro) becomes even smoother, bringing out the natural character of the tuna. Rich flavor and the lingering sweetness of high-quality fat unfold from the first bite, with each piece reflecting the chef's careful judgment of the ideal aging point.

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  "Japanese Sake"

  A carefully selected range of sake from across Japan adds greater depth to the flavor of each piece of sushi. Labels are chosen for qualities such as delicate aromas that enhance umami, a clean finish that brings balance to the palate, and seasonal richness that complements ingredients at their peak. Careful attention to the harmony between each sake and the day's sushi creates pairings in which both elements enhance one another, leaving a fuller and more lingering impression.

Restaurant highlights

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  Seasonal seafood delivered straight from the fishing port

  Craftsmanship in Every Stage, from Sourcing to Aging

  Seafood is sourced not only from Toyosu Market in Tokyo, but also directly from fishing ports and fishermen throughout Chiba, including local fish caught along the Pacific coast of the Boso Peninsula and known as the 'Sotobo Brand.' Benefiting from the Kuroshio Current, the waters off Sotobo yield a rich variety of seasonal fish, which are carefully selected for fat content and flesh quality. As the condition of local fish changes with the seasons, each catch undergoes preparation and aging methods suited to its characteristics, bringing out the natural umami of the ingredients to the fullest.

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  Carefully crafted sushi rice that completes each piece

  Sushi Rice That Gently Melts in the Mouth

  The rice is "Hitomebore" from Miyagi, known for its well-balanced stickiness, umami, sweetness, gloss, and aroma. The vinegar is a blend of red vinegar and rice vinegar made by Kisaichi Jozo in Chiba Prefecture. Often regarded as the heart of sushi, the sushi rice complements the topping while forming a harmonious whole, gently loosening in the mouth from the first bite

Interior

A special moment witnessing each piece of sushi take shape

A special space facing the chef

A close-up view of the chef's handiwork

A special place where conversation and sushi come together

Everything in place for a leisurely sushi experience

The interior offers a comfortable setting surrounded by the warmth of wood, with lighting, tableware, and furnishings arranged in refined harmony. At the counter, one of the distinctive features of "Sushi Arata" is the live experience of watching precise knife work and the movements of sushi being shaped directly in front of the seat. A subtle sense of tension and the energy of each piece taking form add greater depth and distinction to the dining experience.

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  A Counter Made from 500-Year-Old Yoshino Hinoki

  The counter at "Sushi Arata" is crafted from Yoshino hinoki cypress approximately 500 years old. Its fine grain, shaped over centuries, and refined natural fragrance bring both quiet dignity and warmth to the space. The soft texture beneath the hand and the distinctive aroma of hinoki signal the beginning of a special sushi experience.

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  A Private Room for Special Occasions

  A private room accommodating up to eight guests is available, with a design that provides privacy from surrounding diners. The space is well suited to business meals, anniversaries, family celebrations, and other occasions. The same course menu served at the counter is also available in the private room, creating a relaxed setting where memorable flavors, lively conversation, and shared smiles can unfold.

From the Tabiiro Editorial Team

Particular attention is given to the counter design, which offers a clear view of the cooking process. Private rooms are also available for anniversaries and important meals, with flexible accommodation for individual requests. This distinctive style remains relatively uncommon in Chiba, adding to the restaurant's appeal.