Shimogamo traces back to the Otomo family, who relocated to Arizona from Japan in 1994 and found little in the way of the food they'd grown up on. In 2003, Sanae and Yoshio Otomo opened a restaurant in Chandler to fill that gap. The kitchen and wine program are now run by their daughter Mika and her husband Daisuke, who trained as a sommelier and fine-dining kitchen chef in Tokyo.
The menu runs on sushi built from local and seasonal seafood alongside fish sourced from Japan's markets, plus a wagyu steak program built around the breed's reputation for tenderness. Regulars point to the nigiri, cod, beef tongue, and sunomono salad as standouts, and diners who sit at the sushi bar often find the chefs happy to talk through the day's fish.
Phoenix New Times named Shimogamo to its Best of 2025 list.
The menu runs on sushi built from local and seasonal seafood alongside fish sourced from Japan's markets, plus a wagyu steak program built around the breed's reputation for tenderness. Regulars point to the nigiri, cod, beef tongue, and sunomono salad as standouts, and diners who sit at the sushi bar often find the chefs happy to talk through the day's fish.
Phoenix New Times named Shimogamo to its Best of 2025 list.