The Sushi Kagerou Project, operated by young staff from Billion Foods Co., Ltd. (Headquarters: Shinagawa-ku, Tokyo; Representative: Yuto Nakamura), will host a limited-time pop-up at Roppongi Sushi Muku, offering an authentic 15-piece red vinegar sushi course for ¥3,000 (tax included ¥3,300).
What is the Sushi Kagerou Project - A Limited Revival for February Only
The name "Kagerou" (mayfly) represents the fleeting nature of this experience, appearing only for a limited time before disappearing. The intense passion of young staff is also likened to the shimmering heat haze (also "kagerou" in Japanese).
This hands-on training project for young sushi chefs has welcomed over 15,000 guests. Supervised by the team behind the authentic Edomae-style restaurant "Sushi Asahi," the project offers genuine Edomae-style sushi featuring red vinegar shari and seasonal fish purchased directly from Toyosu Market, all at affordable prices accessible to everyone.
For this February revival, the price has been reduced even further from previous sessions. While maintaining the same content, the staff personally purchase ingredients at Toyosu Market early in the morning to keep costs down while achieving the highest quality fish to date.
After clicking the URL, select the Sushi Kagerou category to proceed with your reservation.
Course Options
🍣 Sushi Kagerou 15-Piece Course - ¥3,000 (Tax Included ¥3,300)
The perfect choice for those who want to fully enjoy sushi, featuring 15 pieces where red vinegar-scented shari meets seasonal fish. Experience authentic Edomae-style sushi at a price that defies expectations.
Sample Menu:
Octopus / Flounder / Sea Bream / Amberjack / Horse Mackerel / Scallop / Barracuda / Bluefin Tuna / Young Sea Bream / Squid / Kohada (Gizzard Shad) / Marinated Mackerel / Marinated Tuna / White Fish and Fatty Tuna Hand Roll / Sea Eel Hand Roll
🍶 Sushi Kagerou+ 16-Course - ¥4,000 (Tax Included ¥4,400)
A luxurious 16-course menu alternating between seasonal dishes and sushi. This "one step beyond" Sushi Kagerou experience lets you enjoy both sushi and seasonal flavors in one sitting.
Sample Menu:
Seasonal Ohitashi (Boiled Greens) / Octopus / Flounder / Sea Bream / Seasonal Sashimi / Amberjack / Horse Mackerel / Scallop / Seasonal Dish / Barracuda / Bluefin Tuna / Young Sea Bream / Kohada / Okuji Egg Yolk White Fish Mini Don / Sea Eel Hand Roll / Clear Soup
Event Details
Period: February 6 (Fri) to February 28 (Sat), 2026
Location: Roppongi Sushi Muku / Sushi Hakugin
Trinity Building B1F, 7-14-7 Roppongi, Minato-ku, Tokyo
(30 seconds walk from Roppongi Intersection / Right at Hibiya Line Exit 4a)
Hours: 12:00 PM to 10:30 PM (Last entry 8:30 PM)
Capacity: Limited to 20 guests per day (1-2 person seating)
Pricing:
Sushi Kagerou 15-Piece Course - ¥3,000 (Tax Included ¥3,300) [70-minute seating]
Sushi Kagerou+ 16-Course - ¥4,000 (Tax Included ¥4,400) [100-minute seating]
Reservations: Advance reservation required - closes when capacity is reached
Note: Beverages can be ordered separately at the host restaurant "Sushi Muku/Hakugin"
Reservations accepted online only. Please refrain from phone reservations.
After clicking the URL, select the Sushi Kagerou category to proceed with your reservation.
About Roppongi Sushi Muku/Hakugin
Since opening on November 16, 2022, this Edomae-style sushi restaurant has delighted sushi enthusiasts from both Japan and abroad.
As a "sushi restaurant where anyone can easily enjoy the best of Japan anytime," the restaurant offers a 20-course menu for under ¥10,000, despite being within a minute's walk from Roppongi Station depending on your exit - an exceptional location.
The value-for-money reputation has made even this course highly recommended.
The restaurant also emphasizes sake, offering a SAKE pairing plan designed to complement the sushi courses.
With its spacious layout, the venue operates as two separate restaurants with different interiors, making for an interesting dining concept.
Message from Support Staff
What inspired us to support this project was being moved by the "passion" of these aspiring sushi chefs.
"When I went abroad, there was no real sushi."
"I want to acquire skills and gain confidence in myself."
"I just love sushi."
"I want to see people's joy when they eat something I made with my own hands."
Their motivations for becoming sushi chefs stem from love, frustration, and admiration - these are the driving forces pushing them forward.
We want to create an environment that can respond to these feelings and support their challenges together with our guests.
This project was born from that sentiment.
During this period, we hope you'll feel the passion poured into each piece and support these future artisans in their endeavors!
