Best Sushi in Mexico City

"Una barra minimalista para solo 13 personas donde el chef sirve un omakase de nigiri con pescado de Japón en un ambiente que replica la intimidad de un sushi-ya de Tokio. Sin lista de espera walk-in — solo reservaciones, lo que garantiza atención personalizada."

"Chef Lucho Martínez bridges Veracruz coastal flavors with Japanese technique — an omakase experience unlike anything else in the city. Michelin 1 star since 2024."

"Only 12 counter seats, a chef with 30 years of training in Osaka, and fish flown in directly from Japan — Homare is one of CDMX's most intimate and technically serious Japanese restaurants. Three tiers of omakase mean you can calibrate the experience, and the lunch-hour set menu makes it accessible without a special-occasion budget."

"Only 10 seats. Chef Abraham López presents up to 21 courses of hyper-seasonal omakase at CDMX's most exclusive Japanese counter, with fish flown from Japan and a sake list curated course-by-course."

"Un puesto de mercado que empezó como pescadería familiar hace más de 50 años y evolucionó a fine dining sin salir del Mercado San Juan. El chef Alan prepara un omakase improvisado con lo mejor del día: ostiones vivos, ceviches de autor y preparaciones que rivalizan con restaurantes de tres dígitos."

"A cantina-style izakaya on Córdoba that blends the warmth of a Japanese neighborhood bar with serious omakase craft — every Thursday features ramen night and the chef curates whatever landed fresh that day from Ensenada or Zihuatanejo. One of the few spots in CDMX where the whole experience, from oysters with quail egg to flamed wagyu, costs far less than it should."

"Eight seats. Fish flown from Japan. One chef in meditative silence. CDMX's most intimate omakase — silky toro, gently torched unagi, and scallop with yuzu. Sake served at the exact temperature for each course."

"Facing Parque España on a prime Roma Norte corner, KOYI is chef David Portillo's vision of contemporary Edomae sushi — nigiri made to order with rice-to-fish ratios dialed in precisely, seasonal fish like cured aji or flambéed otoro, and a sake and natural wine list that rivals dedicated bars. The Roma reference point for serious sushi at non-omakase prices."

"Intimate 35-seat omakase counter where every nigiri is served at peak freshness — the city's best."

"Chef Makoto Okuwa brings NYC refinement to Polanco with elite robata grilling and impeccable sushi."

"A hidden Japanese sushi speakeasy behind a bookshelf inside restaurant Diego y Yo. Whisper the password to enter a disco-ball jazz den with creative sushi and mezcal cocktails."

"A boutique nigiri counter on Puebla where the chef makes every piece to order and the fish rotates daily — bluefin tuna, Canadian salmon, and seasonal Mexican-caught fish all treated with Edomae respect. The tiny, open-kitchen space means you watch every step, which makes the 300-peso bill feel like the deal of the day."

"A 14-seat sushi-and-robata counter inspired by Tokyo listening bars — dim light, smooth jazz, and three omakase tiers dubbed Kill, Bill, and Kill Bill. The menu changes daily with the best available fish."

"A Japanese hideaway on Orizaba that doubles as a sake speakeasy — walk through the restaurant to find the Wabi Room, a dimly-lit bar with author cocktails and natural sakes. The fish is sourced carefully and the menu mixes Kyoto-style temari sushi with comfort items like rib-eye gyoza, creating a session that works as dinner and late-night equally well."

"A rooftop omakase on Hotel Flow Suites Condesa with only 14 seats per seating. At ~$1,750 MXN per person it's CDMX's most accessible fine Japanese counter — a precise 10-course seasonal journey."

"Chef Klaus Mayr spent years researching Japanese food culture before opening this intimate sushi bar on a leafy residential street. The crispy soft-shell crab roll with fish roe became an instant classic."

"Serious nigiri counter in Roma. Fish is sourced carefully and the omakase is a good price for the quality."

"Japanese Ramen house with traditional recipes"