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Need to know




Yes, it’s crazy expensive. And yes, it’s worth every penny. 


People come from all over the world to eat at Sushi Sho, in The Ritz Carlton. And it’s all because of chef-owner Keiji Nakazawa, one of the greatest sushi chefs in the world. He is a legend in Tokyo, where he mastered Edomae style sushi (the idea of aging or curing the fish first to bring out umami flavors) and then relentlessly experimented until he reached the status of sushi master in Japan. 


The menu is unpredictable and the flavors are unlike anything you’ll find at other sushi restaurants. With only 16 seats, it’s an intimate experience. 


Expect a 30+ course meal, starting at $300. Then you’ll have the option to add courses or reorder your favorites at the end. Nakazawa is also a sake sommelier and can pair each course perfectly from an impressive collection.


Sushi Sho Page within Ritz


Taken daily from 2pm - 10:30pm by calling 808-729-9717. A credit card is required.


Ritz-Cartlton Residences, Waikiki Beach

383 Kalaimoku Street

Waikiki Beach, HI 96815

Contact Info



  • First Seating  ▭  5pm - 7:30pm

  • Second Seating  ▭  8pm - 10:30pm


$$$$ - $$$$$

  • Omakes starts at $300

Time Estimate

2.5 hours


  • Marukame Udon Waikiki — 8 min walk

  • Sushi II — 7 min drive

  • Maru Sushi Hawaii — 7 min drive (or 15 min walk)

  • Sushi Sasabune — 8 min drive

  • Bevy — 12 min drive

  • Bar Leather Apron — 14 min drive

One of the most sought after omakase restaurants in the world. Chef Neji Nakzawa has a cult following. Reservations book up 6 months in advance.

Sushi Sho


6 seat table inside Sushi Sho, an omakase restaurant in Waikiki — Oahu, Hawaii

Good to know





  • It’s omakase, meaning it’s chef’s choice. Just go with it.

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  • Make your reservation at least 6 months in advance. They only do 2 seatings per night and the 16 seats fill up quickly. 

  • Reservations are taken daily from 2pm - 10:30pm by calling 808-729-9717. You’ll have to provide a credit card to secure a reservation. 

  • If you can’t get a reservation, add your name to a waitlist, but know that there could be 100s of people on the list and you’ll have to keep your fingers crossed that someone cancels (which could take a miracle). 

  • Expect a 2.5 hour dinner. 

  • If you have to cancel, do it more than 48 hours in advance. If you cancel within 48 hours of your reservation, you’ll be charged $150 / person plus taxes. If you cancel within 24 hours of your reservation, you’ll be charged $300 / person plus taxes.


  • Sushi Sho is hidden within their La Vie Waikiki restaurant. Check in with the La Vie host and they’ll take you through a nondescript black door that opens up to Sushi Sho. 

  • Expect 30+ courses. Then you can add extra courses from that day’s options (or revisit one of your favorite courses). Then they’ll serve you their standard ending dishes (like a soup or hot green tea). Then you’ll have 3 dessert options (and you can choose more than one if you want).



  • Diners must be 13 or older.

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  • Diners must be 13 or older.



  • Edomae style of sushi was invented in Tokyo 200 years ago out of necessity. Without refrigeration, fishermen needed a way to preserve the fish longer. They started using salt and vinegar to cure it, putting it in a pot with soy sauce, or curing it in salt.

  • Chef Nakazawa opened Sushi Sho in Hawaii with sous chef Takuya Sato, who holds 2 Michelin stars from his Tokyo restaurant Sushi Taku. 

  • Chef Nakazawa didn’t follow a traditional apprenticeship. Instead he worked one job after another until he ended up at a sushi bar near Tokyo’s Haneda Airport, with few customers coming through the door. This is where he started experimenting more with Edomae style — aging and curing all types of fish with different marinades and flavors. 

  • In a Japanese documentary, Nakazawa was labeled “Japan’s top sushi maniac.”

  • It’s a pretty big honor to learn under Nakazawa’s. At least 20 apprentices have gone on to open their own restaurants and at least 3 have Michelin stars. Many of them use “Sho” in the name of their restaurants and sushi bars to honor chef Nakazawa. 

  • There’s a rumor that chef Nakazawa snubbed a Michelin reviewer, saying that he didn’t understand his style of sushi and then kicked him out of his Tokyo Sushi Sho restaurant. Even though Sushi Sho is a mainstay on lists of top sushi restaurants in Japan, it’s never been given a Michelin star. 

  • Chef Nakazawa is originally from Tokyo, where he built his reputation with his Sushi Sho restaurant in Yotsuya, Tokyo. Most sushi masters would never leave Japan, but Nakazawa wanted a challenge. 

  • It’s been hard to get a reservation ever since they opened in 2016. 

Last Updated 8 / 23 / 22

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