Greetings


 
 If Sushi was taken from me, nothing will remain on me.
 I am a Sushi-Baka who only knows Sushi.
   
I was born as the son of a Sushi restaurant.
 I have lived with Sushi for about 37 years. 
  
When I was a kid, my playground was fishmarket.
 Since I had fresh seafood for breakfast every day, my tongue was naturally grown day by day.
   
I think I learned about fish and obtained connoisseur from a young age.
 Above all, I love Sushi to die. I want to eat Sushi and make Sushi every day. lol
 
 I came to feel like I really wanted to learn Sushi in my mid-twenties.
 Becoming a Sushi chef was the way that I can repay my parents for all the trouble I've given to them all the time. Also, that was a thing that I had confidence with.
 
 My goal here at "Toge" is to be the best Sushi restaurant in Japan.
 
 Don’t you think counter-style Sushi restaurant gives you an expensive impression and you might feel hard to casually drop in?
 
 I actually don't like that atmosphere. 
Since then I came to think that my Sushi restaurant has to provide tasty but reasonable Sushi under a friendly atmosphere.

 I also believe if the price is expensive, it anyway has to be delicious and there would be no space to show our skills as a chef, right?
 
 The important thing is to provide good and delicious but cheap!
 Therefore, we (Toge) offer Sushi with quality and quantity!!
 How does it sound to you?
 
 Sushi must be chic and cool!
 I really think so.
 
 Anyway, I want you to come once to eat real taste here.
 The smile of the customer and the word "I will come again" is the thing I put my importance on most.
 
 It would be great if you come by Toge.
 
 
 
Greetings

 If Sushi was taken from me, nothing will remain on me.
 I am a Sushi-Baka who only knows Sushi.
   
I was born as the son of a Sushi restaurant.
 I have lived with Sushi for about 37 years. 
  
When I was a kid, my playground was fishmarket.
 Since I had fresh seafood for breakfast every day, my tongue was naturally grown day by day.
   
I think I learned about fish and obtained connoisseur from a young age.
 Above all, I love Sushi to die. I want to eat Sushi and make Sushi every day. lol
 
 I came to feel like I really wanted to learn Sushi in my mid-twenties.
 Becoming a Sushi chef was the way that I can repay my parents for all the trouble I've given to them all the time. Also, that was a thing that I had confidence with.
 
 My goal here at "Toge" is to be the best Sushi restaurant in Japan.
 
 Don’t you think counter-style Sushi restaurant gives you an expensive impression and you might feel hard to casually drop in?
 
 I actually don't like that atmosphere. 
Since then I came to think that my Sushi restaurant has to provide tasty but reasonable Sushi under a friendly atmosphere.

 I also believe if the price is expensive, it anyway has to be delicious and there would be no space to show our skills as a chef, right?
 
 The important thing is to provide good and delicious but cheap!
 Therefore, we (Toge) offer Sushi with quality and quantity!!
 How does it sound to you?
 
 Sushi must be chic and cool!
 I really think so.
 
 Anyway, I want you to come once to eat real taste here.
 The smile of the customer and the word "I will come again" is the thing I put my importance on most.
 
 It would be great if you come by Toge.
 
 
 
 
 
 
 
<Business Hours>
Lunch 11: 30 -14: 00
Limited to 8 servings
Dinner: 18: 00 -24: 00
Reservation required
Closed: Wednesdays