From a wholesaler who 'only trades by referral' for tuna to a 2-hour one-way trip for sake: 40% repeat rate at an 8-seat Azabu-Juban sushi restaurant set to renew in May
The Azabu-Juban sushi restaurant 'Sushi Rakuza Yano-ki' has achieved a 40% repeat rate and will undergo a renewal, rebranding as 'Azabu-Juban Sushi Yanoki'.
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- 📰 Published: March 28, 2026 at 20:10
- 🔍 Collected: March 28, 2026 at 21:41 (1h 31m after Published)
- 🤖 AI Analyzed: April 14, 2026 at 22:13 (408h 32m after Collected)
■ Release Summary
"Sushi Rakuza Yano-ki" (Operated by DELIX Co., Ltd. / Grade Group Co., Ltd.), an 8-seat sushi counter that opened in Azabu-Juban, Tokyo, in May 2023, is scheduled to undergo a renewal and change its name to "Azabu-Juban Sushi Yanoki" on May 10, 2026. Over the three years since its opening, the 8-seat establishment has refined its unique aging techniques and commitment to carefully selected ingredients. As a result, it has recorded a 40% repeat rate and a 40% referral rate. Now that the restaurant has grown into a place supported by word-of-mouth and repeat customers, we would like to share the story behind the flavor development achieved over these three years as we enter the "last season" of the current store.
■ Background: How a 'nameless shop' transformed in 3 years in the competitive sushi district of Azabu-Juban
Head Chef Kenta Ito has 20 years of experience in Japanese cuisine, having honed his skills across sushi, yakitori, soba, and kappo. He opened the 8-seat counter in Azabu-Juban with the desire to "create a sushi course that incorporates everything I have experienced, rather than just traditional Edomae sushi."
Ito recalls that when the restaurant first opened, it was so unremarkable that customers would ask, "Have I been here before?" The turning point was the development of supply routes and a relentless commitment to aging techniques. Together with chef Kodai Moriwaki, who has experience in Michelin-starred restaurants, they repeated the process of asking, "How can we make this even more delicious?" every single day. This is symbolized by their uncompromising stance on everything in the shari (sushi rice), from the rice to the vinegar. They are so thorough that they even co-develop their cooking water and sake with a brewery in Hiroshima.
By the time they reached their third year, the restaurant had changed so much that returning customers would be surprised, asking, "Wait, was it always this delicious?"
■ Commitment to Ingredients ①: Tuna — A relationship of trust with the renowned Toyosu wholesaler 'Hicho'
Our tuna is sourced from the renowned Toyosu Market wholesaler "Hicho." Hicho is a highly selective wholesaler that values individual relationships with each shop and does not accept walk-in business. We are able to trade with them only because we were introduced by a senior wholesaler in Toyosu. It is thanks to this relationship of trust that we can serve the same tuna requested by top-tier restaurants at our 8-seat counter. The purchased tuna is aged in a dedicated refrigerator with finely controlled temperatures until it reaches the optimal state of texture and flavor.