Sushi Himitsu

A Japanese cypress counter contrasts beautifully with the black restaurant interior—and at the rear stands an impressive and eye-catching bonsai tree. Sushi Himitsu is located approximately eight minute’s walk from Akasaka Station on the Tokyo Metro Chiyoda Line. It is on the first floor of a building to the north of the TBS television station and alongside the famous historical slope of Entsujizaka in the Akasaka area of Tokyo’s Minato-ku. But if you weren’t looking for it, you might walk right past this hidden-away sushi restaurant.

Chef-owner Yasumitsu Hirayama trained at many famous sushi restaurants and Japanese restaurants before launching Sushi Himitsu in January 2024. On opening the carved wooden door, an entrance area decorated with mosses is revealed. As well as providing a striking contrast between outside world and restaurant interior, this remarkable space heightens expectations of the dining experience that will soon begin.

Embracing the Japanese spirit of ichigo-ichie or “appreciate every encounter,” this restaurant offers omakase courses that celebrate the beauty of each day and each moment. (Courses are available to suit various budgets.) Most of the fish used in the sushi is sourced from Sakanabito, an intermediate wholesaler in Kanagawa Prefecture famous for precise processing methods used immediately after purchasing the fish at auction, such as ikejime. Once Chef Hirayama receives this fresh and umami-rich fish, he uses techniques such as low-temperature aging to make it even more delicious for sushi and carefully stores it in a special sushi case.

The sushi rice used at Sushi Himitsu is the Tsukiakari variety. It is carefully selected by a rice meister and is subtly sweet with large, firm grains. This rice is cooked to fluffy perfection in a traditional iron pot with painstaking adjustment of water quantity and temperature. The sushi vinegar, meanwhile, is created through a carefully balanced mixture of red and white vinegar that changes according to the season. This complete confidence in ingredient quality and focus on freshness enables Sushi Himitsu to maximize every flavor and create incredible sushi.

As well as being Sushi Himitsu’s owner and chef, Hirayama holds a sake diploma and a sommelier certification. The restaurant offers a selection of junmai and junmai daiginjo sakes, plus various wines by the glass or bottle. Diners may leisurely enjoy sake or wine recommended by staff to perfectly complement the sushi on offer. These drinks are served in special “usuhari” glassware, a thin and delicate glass that helps diners savor the characteristics of each sake or wine.

To visit Sushi Himitsu is to enjoy the finest nigiri sushi and seasonal dishes accompanied by carefully selected sake and wine, while watching Chef Hirayama work his magic in an incredible atmosphere. The restaurant has only eight counter seats, so making a reservation well in advance is recommended.

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