Yes absolutely worth.

You might have to spend some time on a train, but you save all that time back (and stress) worrying and planning difficult to get sushi reservations closer towards Tokyo. Just put on a podcast or take a good nap

His sushi is really good. Purchases top quality neta, and has the skills and creativity to process them. His Ikura is out of this world, but my favourite pieces also include Maguro and Uni

Best of all, Obana-san is just really nice (and funny) which always helps with the experience.

I haven't been to Arai yet (if you can get in, you should definitely go), but I like the Sushi Obana more than Sawada, Hashiguchi and Harutaka

I think it's definitely worth a trip.

However all the sushiyas you mentioned are all top class places worth a visit. I would still recommend them a visit if it's your first time in japan.

In terms of hospitality, value for money and creativity, i would definitely give obana an edge over the rest. However, in terms of taste, it's very subjective as i personally prefer my rice to be a tad more sourish.

thank you so much for your thought @eric yu and @guest. May i ask a bit on Obana, what is his rice character then?

The rice is on the hard side.
The rice is seasoned mainly with red vinegar with a good balance of acidity and richness to create a balanced finish that you will not tire of eating.

The cost performance for both restaurants is good, but I feel that the quality of their sushi is clearly unfavorable compared with that of the top-notch restaurants.
If you really want to eat sushi on January 4th or 5th, then some likely prospects are Ichiyanagi, in Ginza; Kanesaka and Kyubey, in the hotels; and the two restaurants, Sushi Tokyo Ten and Ginza Seamon.
If I had to make a choice, I would personally recommend Seamon.

Out of all those I would pick Daisan Harumisushi. Lunch is excellent value - I don't think anybody offers better quality for the price

Taichi:￥5,000/￥9,000
Shin:￥8,000(nigiri)/￥15,000(+tsumami)

It's very good, but the chef told me last time that it's pretty much impossible for first timers to get a reservation. Even for regulars, it's about a 9-month wait right now.

That's a rather peculiar wait, being that Nakazawa is in Honolulu? I noted that Takuya Sato has also left his Nishiazabu Taku, for this extended 'Hawaiian vacation', to help there.

Is the information correct, that Takumi Shingo is helming the counter at Sho now? I was going to eat at his restaurant, but heard he's not actually there at the moment, due to this relocation swap involving all these chefs.

The head chef at Yotsuya right now is Katsumata-san, with Somaki-san as the other chef.

As far as I know, Takumi Shingo is at his own restaurant.

Yes, In Yotsuya for more than a year now, the young chef Keita-san has been making the sushi instead of Shingo.
He appears to have maintained the stable and high standard of work, and I have heard that the regulars are also very pleased about it.

Thank you all, i have not realize that it would take that long and that hard to get a reservation. Do you going other sho-house would provide a near experience to the one in Yotsuya?

The style of sushi provided at other Sho house locations is the same. (① Using aged neta, ② alternately providing tsumami and nigiri ③ using rice vinegar or red vinegar depending on the neta)
If you cannot make a reservation for the Yotsuya location, I think that other candidates would be Saito, Masa and Takumi Shingo.

I think ¥100k is too much. It is absurd for Kiyota Hanare to charge that much during the weal tuna season in March.
Would recommend Sawada, Hashiguchi, Inomata, Namna Hibiya, and Harutaka instead.