New brand 'HISASHI SUSHI', inheriting the lineage of Michelin-listed 'Udatsu Sushi', opens on April 15, 2026 - A new Edomae sushi experience born in Omotesando
Darnall Hall Co., Ltd. will open 'HISASHI SUSHI' in Omotesando on April 15, 2026. Supervised by Hisashi Udatsu of the renowned 'Udatsu Sushi', it offers a modern 'Dynamic Art' Edomae sushi experience.
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- 📰 Published: April 10, 2026 at 20:00
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On April 15, 2026, Darnall Hall Co., Ltd. will open a new brand 'HISASHI SUSHI' in Omotesando, supervised by Hisashi Udatsu of the renowned restaurant 'Udatsu Sushi' in Nakameguro. Set against the backdrop of Omotesando's sensitivity and Tokyo's sense of speed, it is a new brand that opens up Edomae sushi into a more modern experience.
The concept HISASHI SUSHI upholds is 'TOKYO CODE. EDOMAE WISDOM.' Aiming not just to show a superficial representation of Japaneseness, but to elevate the very essence of Tokyo into a sushi experience, it inherits the spirit of Edomae sushi while layering street sensibilities, a luxury aesthetic, and the speed of the city, launching sushi as 'Dynamic Art'.
At the core of HISASHI SUSHI is the sense of 'Ritsu' (rhythm/discipline) flowing through Japanese culture. Like the 'stop' and 'jump' in calligraphy, or the 'stillness' and 'motion' in Noh theatre, invisible rhythms and pauses are incorporated into the sushi, behavior, space, and flow of time, providing not just perfected dishes, but delivering the experience itself that can only be born in that moment. It is a sharper, more modern expression of Tokyo sushi that resonates with the town of Omotesando.
The menu centers around a la carte, with course meals also available. Lunch ranges from 2,420 yen to 6,050 yen, and dinner starts at 12,100 yen. Despite being located in Omotesando, it offers a sushi experience open not only to domestic guests but also overseas visitors coming to Tokyo. For the sushi rice (shari), which forms the core of the flavor, organic rice from Kumamoto grown with natural filtered water from Aso is used. Paired with vinegar from Kyoto's Iio Jozo, agave powder, and Itoshima's 'Mataichi Salt', they have pursued an exquisite saltiness that melts in the mouth. Furthermore, a soy sauce glaze (nikiri) using Itoshima's Mitsuru Soy Sauce, and homemade salt boiled down at the main store from seawater sent directly by fishermen, enhance the umami of the fish.
The concept HISASHI SUSHI upholds is 'TOKYO CODE. EDOMAE WISDOM.' Aiming not just to show a superficial representation of Japaneseness, but to elevate the very essence of Tokyo into a sushi experience, it inherits the spirit of Edomae sushi while layering street sensibilities, a luxury aesthetic, and the speed of the city, launching sushi as 'Dynamic Art'.
At the core of HISASHI SUSHI is the sense of 'Ritsu' (rhythm/discipline) flowing through Japanese culture. Like the 'stop' and 'jump' in calligraphy, or the 'stillness' and 'motion' in Noh theatre, invisible rhythms and pauses are incorporated into the sushi, behavior, space, and flow of time, providing not just perfected dishes, but delivering the experience itself that can only be born in that moment. It is a sharper, more modern expression of Tokyo sushi that resonates with the town of Omotesando.
The menu centers around a la carte, with course meals also available. Lunch ranges from 2,420 yen to 6,050 yen, and dinner starts at 12,100 yen. Despite being located in Omotesando, it offers a sushi experience open not only to domestic guests but also overseas visitors coming to Tokyo. For the sushi rice (shari), which forms the core of the flavor, organic rice from Kumamoto grown with natural filtered water from Aso is used. Paired with vinegar from Kyoto's Iio Jozo, agave powder, and Itoshima's 'Mataichi Salt', they have pursued an exquisite saltiness that melts in the mouth. Furthermore, a soy sauce glaze (nikiri) using Itoshima's Mitsuru Soy Sauce, and homemade salt boiled down at the main store from seawater sent directly by fishermen, enhance the umami of the fish.