Sushi has come a long way from a simple tuna roll. The Japanese staple is more varied than ever, with recent data revealing that plant-based sushi now accounts for nearly one in four orders in some European cities.
To celebrate World Sushi Day, we asked some of the industry’s leading chefs where they go when they’re not behind the counter themselves.
The best sushi restaurants in the world, chosen by top chefs
Chef Shinji Kanesaka
Chef-owner of Sushi Kanesaka at 45 Park Lane and Sushi Kanesaka Ginza
One of the leading figures in Edomae sushi today, Chef Shinji Kanesaka has spent decades preserving traditional techniques while introducing them to diners around the world.
His favorite sushi memory takes him back to Miyaba Sushi in Tokyo, a traditional Edomae restaurant that has since closed. “I always appreciated its dedication to the fundamentals of sushi,” he says.
Recently, he has been impressed by Chef Takuya Watanabe in Paris, praising his “creative approach and the variety in his work, while still respecting the traditions of sushi.”
Another memorable meal came at Sushi Hanada in Paris, which he recommends for diners keen on craft. “The attention to detail and the care put into every aspect of the experience really stood out,” he says.
For a restaurant he believes deserves more recognition, Kanesaka points to Sushiya Shota in Tokyo, praising its consistent quality and craftsmanship.
And if he had to recommend one sushi experience every serious enthusiast should try? Sushi Kanesaka Ginza, which he credits as a “true Edomae sushi experience.”
Chef Leo Tanyang
Group executive chef of Los Mochis, MA/NA and LUNA Omakase
Despite overseeing (and enjoying) an ever-growing collection of his own restaurants across London, Leo Tanyang is not afraid to indulge at the counter bars of the capital. He moves between neighbourhood favorites like Sushi Sumi for its “great quality fish and consistency that’s hard to beat,” to more contemporary takes such as Roka Charlotte Street. “It’s one of the originals and still delivers that energy and standard that made it so influential,” he says.
His standout sushi experience of the past year came at Endo at the Rotunda, where the balance of theatre and precision left a lasting impression. “It’s the kind of experience that reminds you why omakase is as much about the relationship between chef and guest as it is about the food itself,” he recalls, adding that it remains “a benchmark for the level of precision, hospitality and attention to detail that defines exceptional sushi.”
For serious sushi enthusiasts, he believes a traditional omakase counter in Japan is essential – “less about a single restaurant, and more about understanding the culture, discipline, and respect behind the craft.”
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Chef Royce Gaja Appling
Executive sushi chef of Hiyakawa
Chef Royce Gaja Appling was raised between Savannah and Hong Kong with Okinawan roots, and his approach to sushi has been shaped by his global upbringing. After working across restaurants in the US and helping open Ogawa in Miami – which earned a Michelin star just four months after opening – he returned to Hiyakawa with a focus on seasonality and purity of flavor.
When he’s dining out, Appling likes both refined experiences and straightforward neighborhood favorites. In Miami, he regularly visits Pari Pari in the Design District for the “great vibes, great quality, and simple execution.”And for something more casual, he recommends Momi Market in Brickell, which he describes as “your everyday no-frills, comfortable neighborhood sushi joint with great menu items and reasonable prices.”
And his must-visit for any sushi lover? “Sushi Sho, hands down.” He credits Chef Yuichi Miyazono’s cooking as some of the most memorable he’s tried. The use of fermentation and pickling techniques surprised the chef, someone who has spent years mastering the craft: “At times I had no clue what I was eating because I had never come across this flavor before.”
Chef Masayuki Komatsu
Chef of Ogawa Miami
Born in Osaka, Chef Masayuki Komatsu has spent nearly two decades perfecting Edomae sushi, with a career that has taken him from New York and Monaco to Miami.
When discussing his favorite sushi spots, he highlights Sushi Sho in New York for its extremely authentic Edomae sushi, a style he feels is “very hard to find, even in Japan nowadays.”
He also favors Sushi Kimura in Tokyo’s Nihonbashi district, where owner Chef Koji Kimura was one of his own mentors. “His sushi reminds me that you never forget where you came from and what inspired you to begin,” says Komatsu.
