Zoroku Yuzan sits about a three-minute walk from Exit 2 of Roppongi Station. The black tiled wall and a small wooden sign give little away, but inside there is a pale cypress counter, a red lacquer accent, and a calligraphy scroll that reads ichigo ichie — “one meeting, one chance.”
I came for the Zoroku omakase course, and the piece that stayed with me was a single nigiri piled with sweet snow crab and a cap of sea urchin. The cold, melting uni against the faintly warm crab told me right away that this was going to be a fun meal.
Dish by Dish
Sesame Tofu with Junsai
The meal opened with house-made sesame tofu, firm enough to hold its shape yet rich and deep on the tongue. On top sat junsai, a slippery summer water plant dressed with a gentle splash of vinegar.
It is a grown-up flavor, cool and clean, and it felt like the first quiet sign that summer was on its way.
Tender Octopus and Firefly Squid
The octopus was simmered briefly with daikon and, surprisingly, cider instead of mirin. That gentle, fizzy sweetness left it astonishingly tender, with a deep and concentrated flavor.
Beside it sat firefly squid, faintly bitter and full of the scent of the sea, yet with none of the fishiness I half expected.
Golden Eye Snapper with Grated Radish Ponzu
Instead of a nigiri, the golden eye snapper came dressed with grated radish and ponzu, its skin quickly seared. The fish had a gentle richness, and the tart, light ponzu cut straight through it.
This was the point in the course where my palate felt completely reset, ready for whatever came next.
Bigfin Reef Squid
A large bigfin reef squid was scored with fine knife cuts and sliced thin, which gave it a wonderful sticky, clinging texture. A whisper of sudachi citrus and a touch of salt pulled the natural sweetness forward.
I drank it alongside a crisp, very dry junmai ginjo sake, and the two matched beautifully.
Egg Custard with Black Truffle
A plain dashi custard arrived with no filling inside, just a generous spoonful of black truffle on top. The aroma rose the moment I dipped my spoon in.
With nothing else to distract you, the savory dashi takes center stage — clean, warm, and quietly luxurious.
Why a Tourist Should Go
If you want a calm, counter-side sushi meal in central Tokyo, Zoroku Yuzan is an easy place to settle into. The master walks the classic Edomae path, yet slips in his own ideas, like deep-fried beltfish with plum sauce or a salmon-roe and cucumber roll.
He chats easily about the fish, the sake, and everyday life, so even a first-time visitor feels at home rather than tense. Watching him slice the tuna at the counter is part of the pleasure.
Before You Go
- Address: 7-18-24 Roppongi, Minato-ku, Tokyo (Suzuki Building 2F)
- Access: about a 3-minute walk (277 m) from Exit 2 of Roppongi Station on the Tokyo Metro Hibiya Line
- Style: Edomae sushi served as the chef’s omakase ‘Zoroku’ course
- Reservation only, with two seatings a night (around 18:00 and 20:45)
- Closed on Sundays and public holidays
- A long course of more than twenty small plates, from appetizers through tamago and dessert
- Counter seating, with the master preparing each piece in front of you
- Sake options include dry junmai ginjo such as Banshu Ikkon Chokara and Hitakami
Find It on the Map
More Sushi in Tokyo
New to sushi? Start with our full guide: Real Japan Guide — Sushi.
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