Freshness, always
We buy what is best on the day and serve it the same day. If it is not excellent, it does not leave the kitchen.
Sushi House
A small room with big intentions — where patience, precision and the freshest fish meet the warmth of Beirut hospitality.
The beluga moves through cold water with a calm, deliberate grace — unhurried, certain, and quietly magnificent. We took that spirit as our north star. Beluga Sushi was founded on the belief that great sushi cannot be rushed: it is built one careful gesture at a time.
What began as a single counter and a handful of regulars has grown into one of Beirut's most-loved sushi rooms — yet we still cook as though every guest were our first.
Our chefs are schooled in the classic Edomae method — the rice seasoned to a whisper, the fish aged and cut with intent, the temperature judged by hand. To that foundation we add the bright, layered flavours of the contemporary table: citrus, heat, texture and a little theatre.
Fish arrives daily and is prepared the same day. Nothing sits, nothing is compromised. It is the least glamorous part of what we do, and the most important.
We buy what is best on the day and serve it the same day. If it is not excellent, it does not leave the kitchen.
Technique honed over years, applied without shortcuts. The difference lives in details you can taste but rarely see.
A calm room, an unhurried pace and staff who remember your name. Dinner here should feel like an exhale.
Good sushi is honesty you can taste — the fish, the rice, and nothing to hide behind.— Chef & Founder, Beluga Sushi
Twenty years at the counter, from Tokyo to Beirut. Believes the rice matters more than the fish.
The mind behind our signature rolls, marrying Japanese technique with Levantine brightness.
Your first hello and last goodbye — and the one to ask which sake belongs with your meal.
Browse the menu, then find your way to our counter in Hazmieh.
