Sushi restaurant 'Tsumugisaku' opens in Nishi-Shinjuku, Tokyo on July 1, offering an omakase course centered on sushi and traditional Japanese culinary craftsmanship

G-FACTORY Co., Ltd. will open the sushi restaurant 'Tsumugisaku (Tsumugi-saku)' in Nishi-Shinjuku, Tokyo, on July 1, 2026 (Wed).

Tsumugisaku is a counter-style sushi restaurant specializing in omakase courses that highlight sushi and traditional Japanese culinary techniques. The evening omakase course is priced at 17,000 yen. The restaurant will initially open for dinner service, with lunch service scheduled to launch at a later date.

The name 'Tsumugisaku' reflects the intention to carefully weave together inherited techniques and emotions, and to begin a new chapter in culinary history. Guests can enjoy an immersive experience, observing firsthand the craftsmanship of the chef, the interaction with ingredients, and the precise moment each piece of sushi is completed.

Reservations

The meaning behind the name 'Tsumugisaku': passing skills and emotions into the future

'Tsumugi' symbolizes the accumulation of techniques, emotions, and human connections. 'Saku' represents the beginning of a new moon, signifying a fresh start.

By thoughtfully weaving together traditions passed down through generations and embarking on a new journey, we named the restaurant 'Tsumugisaku'.

Tsumugisaku is not merely preserving tradition, but presenting it as a dining experience relevant to today's world. Born as a sushi restaurant that connects the craftsmanship and spirit of Japanese cuisine to the future.

An omakase course for 17,000 yen, rooted in the essence of sushi and layered with Japanese culinary techniques

At Tsumugisaku, guests are served an omakase course centered on sushi, intricately woven with seasonal ingredients and traditional Japanese techniques.

Beyond nigiri, the course incorporates dashi, grilling, simmering, frying, and soup dishes—layering various Japanese culinary techniques to create a harmonious progression where sushi and individual dishes naturally complement each other.

While honoring classic traditions, each ingredient receives meticulous attention. By inheriting the fundamentals of sushi and Japanese culinary arts, the course aims to leave a lasting impression that lingers in memory.

Zensai (Appetizer) / Warm Dish

The course begins with dishes showcasing traditional Japanese techniques, such as a chawanmushi made with fresh turtle prepared in-house.

Designed to lead into the sushi portion, this sequence highlights the delicate flavors and seasonal nuances unique to Japanese cuisine.

Sashimi / Special Dish

Seasonal seafood is presented in a way that best enhances its natural character. By carefully assessing the condition of each ingredient and meticulously adjusting the cut, temperature, aroma, texture, and accompanying sauce, the dish brings out the ingredient's inherent umami. Guests can savor the deep, complex flavors of seafood distinct from those experienced in sushi.

Nigiri (First Selection)

Sushi is hand-pressed one piece at a time, based on daily ingredient availability.

The chef carefully evaluates the characteristics of seasonal seafood, paying close attention to the cut, temperature, texture, and harmony with the shari (sushi rice). Featuring delicate white fish, sweet squid, and shellfish with a satisfying bite, each topping's unique qualities are highlighted and presented in a sequence that complements the overall course.

Grilled / Simmered / Fried Dishes

The course includes carefully prepared hot dishes such as saikyo-yaki, mackerel sushi infused with the aroma of charcoal, simmered octopus, and live aji tempura. The live aji tempura is served with a takuan (Japanese pickle) tartar sauce.

Nigiri (Final Selection) / Maki

The final sushi selection features memorable pieces such as otoro, uni (sea urchin), and torotaku, along with 'dashi inari,' a recipe passed down from the chef's family. Dashi inari was originally created by the chef's relatives and has even been presented to the Emperor. Guests can enjoy its gentle flavor, where the dashi-infused fried tofu harmonizes with the natural sweetness of the rice.

Soup / Dessert

Toward the end of the course, guests are served a soup dish highlighting the aroma of dashi, followed by a dessert of matcha affogato.

For the dessert, guests whisk their own matcha, then pour it over ice cream. This interactive finish allows them to experience the harmonious blend of bittersweet matcha and sweetness, creating a refined Japanese aftertaste.

The final moments of the meal offer a conclusion that engages not only taste, but also aroma and the chef's craftsmanship.

Eleven counter seats offering an intimate view of sushi being crafted

The interior features a calm, intimate space with 11 counter seats.

From the counter, guests can observe the chef's precise movements—the interaction with ingredients, the knife work, and the exact moment each piece of sushi is completed. More than just tasting the food, experiencing the process of creation is a core part of the Tsumugisaku experience.

Despite being located in the bustling Shinjuku and Nishi-Shinjuku area, the restaurant offers a quiet space where guests can focus entirely on sushi and Japanese cuisine.

A genuine sushi experience next to a place dedicated to mastering Japanese culinary techniques

Our company, guided by the slogan 'Turning dreams into reality! Spreading Japanese cuisine worldwide!', has been involved in various initiatives related to the foodservice industry, including restaurant operations, support services, and talent development.

Among our Japanese cuisine initiatives are 'Gochiso Mukyu,' a kaiseki restaurant expressing chefs' pursuit of ingredients, technique, and seasonality, and 'Inshoku Juku,' an educational program dedicated to passing on traditional Japanese culinary skills—including sushi—to the next generation. At Inshoku Juku, we systematically teach essential skills such as knife handling, fish preparation, shari, nigiri, and foundational Japanese cooking techniques, nurturing talent for both domestic and international careers.

Tsumugisaku will open adjacent to this Inshoku Juku. We believe it is deeply meaningful to have a real, operating restaurant—where chefs work with ingredients and craft sushi—sit right beside a place of learning. This environment allows students to absorb, through direct experience, aspects that cannot be conveyed through textbooks or lectures alone: the movement of the knife, the rhythm of preparation, the layering of dashi and aromas, and the tension of creating dishes in front of guests. Such immersion is vital to passing on Japanese culinary culture to future generations.

Tsumugisaku is a serious sushi restaurant that delivers authentic Japanese cuisine to guests, located right next to a place of learning. It embodies the spirit of exploration cultivated at Gochiso Mukyu and the commitment to technical传承 developed at Inshoku Juku.

Through each piece of sushi and every dish served, we express the skills and emotions passed down through generations.

About Chef Shoji Marui

Chef Shoji Marui's foundation was built in the rigorous, traditional kitchens of prestigious Tokyo hotels. He further deepened his understanding of classic Japanese cuisine through hands-on experience at a renowned sushi-kappo restaurant in Kagurazaka. Seeking greater heights and fresh perspectives, he crossed the ocean to Australia.

There, working as a sushi chef at a high-end restaurant within a renowned hotel, he also participated in the management of several Japanese restaurants. Immersed in a multicultural environment, he developed a unique perspective on 'what kind of dining experience can captivate the world.'

After returning to Japan, he served as Deputy Executive Chef at one of Tokyo's leading luxury hotels. He later became head chef at a celebrated restaurant in Omotesando, building an outstanding career at the forefront of the industry.

Combining 'authentic technique' grounded in tradition with 'free-spirited creativity' shaped by global experience, Marui now stands at the counter of Tsumugisaku as the culmination of his journey.

Restaurant Information

Restaurant Name: Tsumugisaku (Tsumugi-saku) Opening Date: July 1, 2026 (Wed) Address: Shinjuku Center Building MB1, 1-25-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023 Nearest Station: Shinjuku Station Hours: 17:30–23:00 (Last entry at 20:00) Note: Lunch service will launch at a later date. Details will be announced via the website. Regular Holidays: Saturdays and Sundays (Open on public holidays) Seats: 11 counter seats Course Price: Evening omakase course 17,000 yen (tax included) Reservation URL: https://www.tablecheck.com/shops/tsumugisaku/reserve Official Website: https://gf-restaurant.jp/tsumugisaku Phone Number: 03-5989-0510

{Company Overview} Head Office: 33F, Shinjuku Center Building, 1-25-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo Representative: Masayuki Katahira, President and CEO Founded: May 20, 2003 Capital: 56,227,500 yen (Capital surplus: 50,000,000 yen) Market: Tokyo Stock Exchange Growth Market (Stock Code: 3474) Corporate Site: https://g-fac.jp/

Media Site: https://gf-support.com/media

Inquiries regarding this release G-FACTORY Co., Ltd. Contact Department: Administration Headquarters TEL: 03-5325-6868

Email: info@g-fac.jp