Saitama

Saitama has no coastline, so every sushi counter here relies on Toyosu market supply chains. What separates the best from the rest is the quality of those middleman relationships. The standout is a self-taught chef in Omiya who built an 8-seat counter around a direct line to Fujita Suisan, earning a Tabelog Hyakumeiten nod and a Bronze Award despite having no traditional apprenticeship pedigree. For sushi travelers, Saitama works best as a day-trip detour from Tokyo — an insider’s pick rather than a destination.