Koyo is part of Moscow’s Lucky Group. The space, done by Sundukovy Sisters, is one of the most beautiful in the city: open kitchen, wood, stone, dim lighting, and a minimum of unnecessary detail. The menu is built around Asian cuisine — robata grill dishes, wagyu ramen, and an aveluk kimchi where local sorrel unexpectedly meets Japanese flavours — but sushi is what you’ll want to order first here. Beyond the classic options, the menu includes hand rolls and oshizushi. Among the hand rolls, the Wagyu Open Roll with marbled beef stands out, along with the Salmon Hand Roll, served straight off the waiter’s open palm — impressive, if a little theatrical. The oshizushi selection includes wagyu, tuna and Kamchatka crab: the filling is cut into thick slices, so it’s the filling, not the rice, that takes centre stage.
The owner, a Japanese native who’s lived in Armenia for years, brought the city something it never had: the country’s first sushi conveyor belt. Together with a Japanese chef and a local business partner, he built the menu on two tracks — authentic and fusion. It works like this: plates travel around the room on the belt, and you take whatever catches your eye. The plates are colour-coded by price, and at the end the staff just count up how many of each colour landed on your table for the bill. Worth calling out from the menu: the Shikisai Roll with sea bream and unagi if you’re new to fusion sushi, and the Oyakata No Osusume set if you’re ready to surprise yourself with something more ambitious.
The café sits a couple of steps from Charles Aznavour Square, next to the fountain by Moscow Cinema. Japanese-European cuisine and an extensive roll menu take centre stage here. Classic sushi, California and Philadelphia rolls sit alongside signature vegetarian maki and hand rolls with shrimp and eel. A separate section is dedicated to black rice rolls: the Philadelphia Black Roll with salmon and cream cheese, the Macau Black Roll with baked salmon and avocado, and the Crayfish Black Roll with crayfish tails — all built to catch the eye and the camera. Other options are just as photogenic — like the Hamanishi with smoked eel and nut sauce, and the signature Mos Roll with salmon and cream cheese.
This restaurant on Saryan Street stays open until four in the morning, so it’s loud almost until sunrise. People come here for rolls, cocktails, hookahs, and get-togethers that rarely wrap up before midnight. During the day there’s an all-you-can-eat format: for a fixed price, you can order as much sushi as you can eat in the allotted time. The menu includes nigiri, maki and rolls — Philadelphia, California, Canada, the Gilla Roll, crispy options with salmon, crab and shrimp — plus large sets and sushi boats meant for sharing.
One of Yerevan’s youngest restaurants. The project was opened by Moscow’s AVA Team, with the kitchen put together by Vitaly Istomin and Artyom Losev. The interior turned out bright and very calm: lots of wood, high ceilings, an open kitchen. The sushi menu has the classics — Philadelphia, California — plus unusual combinations with scallop and smoked eel, butterfish, truffle and shrimp. There’s also a separate nigiri and hand roll selection with salmon, akami, toro, yellowtail and scallop. For anyone after something less familiar, any of the sushi can be made without rice, on a base of Kamchatka crab instead.
This is a place people go to more for meat than rolls, but we couldn’t leave it out. With plenty of respect for the classics, they do California and Philadelphia rolls, baked options, an Unagi Roll with eel and truffle sauce, and the signature Katsin. Presentation is part of the deal: the rolls come out on an eye-catching platform, so your hands are already reaching for your phone to film it. As evening sets in, the mood changes — a dance show kicks in, and the waiters join too. So if you want a quiet meal, come early; if you’re in the mood for music and movement, this is your spot.
A spot on Isahakyan Street with dim lighting and conversations kept deliberately low. The kitchen is Asian, with Japanese sitting alongside Chinese, Vietnamese and Thai, but sushi is what brings people here most often. The menu splits into open rolls, maki, and Boss Combos — chef-curated sets with the most popular items. The Philadelphia is one of the bestsellers here, and for good reason: fresh fish and a creamy flavour in a roll that holds its shape to the last piece. The oshizushi, nigiri and other maki hold up just as well. Beyond the rolls, the dim sum is also worth attention, with fillings ranging from pork and beef to chicken, shrimp and vegetables.
