Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
This is a sushi restaurant in the Tsukiji Outer Market where there is always a line. I wen...View details
2016/05 visited
1 time
[Address] 1F Tsukishi Building, 4-14-15 Tsukiji, Chuo-ku, Tokyo Arrival date: Thursday [...View details
2018/09 visited
1 time
My name is Tsugachchan and I love sea urchin rice bowls. Speaking of sea urchin rice bowl...View details
2017/05 visited
1 time
Restaurant name |
Sushi Kuni
|
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Categories | Sushi, Seafood, Kaisen-don (Seafood bowl) |
Phone number (for reservation and inquiry) |
03-3545-8234 |
Reservation availability |
Reservations available |
Address |
東京都中央区築地4-14-15 築四ビル 1F |
Transportation |
4 minutes walk from Exit A1 of Tsukiji Market Station on the Toei Subway Oedo Line E18 5 minutes walk from Exit 1 of Tsukiji Station on the Tokyo Metro Hibiya Line H10 341 meters from Tsukijishijo. |
Opening hours |
|
Average price |
JPY 5,000 - JPY 5,999 JPY 2,000 - JPY 2,999 |
Average price(Based on reviews) |
JPY 6,000 - JPY 7,999JPY 6,000 - JPY 7,999
|
Payment methods |
Credit cards not accepted Electronic money not accepted QR code payments accepted |
Number of seats |
26 Seats ( 10 seats at the counter, 4 tables with 4 seats) |
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Private rooms |
Unavailable |
Private use |
Available For up to 20 people |
Non-smoking/smoking |
Smoking allowed The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
Parking |
Unavailable Nearest parking lot: 34m Tsukijigawa No. 1 Parking Lot 197 spaces 200 yen for 30 minutes |
Space/facilities |
Counter seating |
Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Cocktails available |
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Food |
Particular about fish |
Occasion |
This occasion is recommended by many people. |
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Website | |
The opening day |
2009.11.30 |
Remarks |
English menu, Chinese menu, Second generation: Owner: Yoshimitsu Kuniba (first generation: Tsutomu Kuniba, father), Chef: Yasuyo Kuniba (younger sister) Rice used: Hana Kirari |