Sushi has transformed dramatically from its humble beginnings as a simple tuna roll. Today, it’s a celebrated Japanese dish that boasts a diverse array of options. Recent studies show that in some European cities, plant-based sushi accounts for nearly 25% of all orders.
On the occasion of World Sushi Day, we reached out to renowned chefs within the industry to uncover their personal favorite sushi destinations when they step away from their own kitchens.
World’s Best Sushi Restaurants According to Top Chefs
Chef Shinji Kanesaka
Owner-Chef at Sushi Kanesaka, London & Ginza
As one of the foremost authorities on Edomae sushi, Chef Shinji Kanesaka dedicates himself to preserving traditional methods while sharing them with a global audience. His most cherished sushi experience occurred at Miyaba Sushi in Tokyo, an esteemed Edomae establishment now closed, where he appreciated the restaurant’s commitment to authentic sushi practices.
In Paris, he admires the innovative approach of Chef Takuya Watanabe, noting his “creative techniques while honoring sushi traditions.” Another standout experience was at Sushi Hanada in Paris, where the meticulous attention to detail impressed him deeply.
Kanesaka also highlights Sushiya Shota in Tokyo for its unwavering quality and craftsmanship, and he emphasizes that Sushi Kanesaka Ginza offers a “genuine Edomae sushi experience” that every sushi connoisseur should indulge in.
Chef Leo Tanyang
Group Executive Chef at Los Mochis, MA/NA, and LUNA Omakase
Though he manages multiple restaurants across London, Leo Tanyang frequently enjoys dining at local favorites. He appreciates Sushi Sumi for its “exceptional fish quality and unwavering consistency,” while praising Roka Charlotte Street as a “pioneering establishment that continues to maintain its influential standard.”
One of his most remarkable sushi experiences came at Endo at the Rotunda, where he found the blend of drama and precision unforgettable. He believes that omakase embodies the vital connection between chef and guest, a relationship that enhances the culinary experience.
For sushi enthusiasts, Tanyang suggests that immersing oneself at a traditional omakase counter in Japan is essential—not merely for the food but to gain insight into the culture and craftsmanship that underpins it.
Chef Royce Gaja Appling
Executive Sushi Chef at Hiyakawa
Raised between Savannah and Hong Kong with a heritage rooted in Okinawa, Chef Royce Gaja Appling’s understanding of sushi is informed by his diverse upbringing. His culinary journey led him to collaborate in notable restaurants across the U.S., including a pivotal role in the opening of Ogawa in Miami, which earned a Michelin star shortly after its inauguration.
When dining out, Appling seeks both polished culinary encounters and beloved neighborhood spots. In Miami, he often frequents Pari Pari in the Design District for its “wonderful atmosphere, fantastic quality, and well-executed dishes.” For a laid-back sushi experience, Momi Market in Brickell stands out as an inviting neighborhood establishment with a delightful menu and reasonable prices.
Appling’s top recommendation for sushi aficionados is unequivocally “Sushi Sho,” where Chef Yuichi Miyazono’s exceptional dishes left a significant mark on his culinary journey. The innovative use of fermentation and pickling provided surprises that even a seasoned chef like him had never encountered.
Chef Masayuki Komatsu
Chef at Ogawa Miami
Originally from Osaka, Chef Masayuki Komatsu has dedicated nearly twenty years to mastering the art of Edomae sushi. His career trajectory has taken him from bustling New York to the luxurious kitchens of Monaco and Miami.
When sharing his favorite sushi restaurants, he emphasizes Sushi Sho in New York for its remarkably authentic Edomae offerings, which he finds increasingly rare even in Japan. Additionally, he holds Sushi Kimura in Tokyo’s Nihonbashi district in high regard, as Chef Koji Kimura was among his mentors. “His sushi serves as a reminder of the roots of my culinary journey,” Komatsu reflects.
