★ Makuuchi yūshō
YokozunaŌzekiSekiwakeKomusubiMaegashiraJūryō
Each rank has an East (higher) and West (lower) side, so “M7e” means Maegashira 7 East.
Yūshō · lower divisions
Juryo: Nishikigi Tetsuya
Makushita: Oiwato Yoshiyuki
Sandanme: Wakatakakage Atsushi
Jonidan: Mihamaumi Yuta
Jonokuchi: Enho Yuya
Playoff
Tied at 7–0, Mihamaumi won the playoff against Tsuyukusa to take the yūshō.
Jonidan · as of Day 14
220 rikishi
5th Division
7 bouts per basho
Name
Rank
W-L
Status
Kanagawa
Chiba
Hokkaido
Aichi
Saitama
Kagoshima
Kumamoto
Tokyo
Miyagi
Fukuoka
Shizuoka
Okayama
Kyoto
Hyogo
Fukushima
Ibaraki
Osaka
Mie
Ishikawa
Gifu
Okinawa
Kochi
Yamanashi
Shiga
Nagano
Tokushima
Iwate
Tottori
Gunma
Nagasaki
Hiroshima
Miyazaki
Aomori
Niigata
Kagawa
Ehime
Yamagata
Tochigi
YamaguchiThe venue
Hosts Hatsu, Natsu, Aki
Ryōgoku is sumo's historical heart - the surrounding Sumida-ku neighbourhood has been home to stables, retired rikishi, and chankonabe restaurants for over a century. The current Kokugikan opened in 1985, hosts three of the six annual bashos, and houses the (free) Sumo Museum on the ground floor. The roof of the arena is modelled on a Shintō shrine.
Near the arena
- Edo-Tokyo Museum↗ - Massive history museum next door, reopened March 2026 after a four-year refurbishment.
- Sumida River↗ - Riverside walks, water-bus cruises, fireworks in summer.
- Asakusa & Sensō-ji↗ - Tokyo's oldest temple, 15 minutes by train.
- Kyū Yasuda Garden↗ - Quiet Edo-era stroll garden right next to the Kokugikan.
- Tokyo Skytree↗ - Visible from the arena, walkable in 30 minutes via the Sumida.
Local specialties
- Chankonabe↗ちゃんこ鍋 - The calorie-dense stew rikishi live on - many former-rikishi-run restaurants in Ryōgoku serve it.
- Monjayaki↗もんじゃ焼き - Tokyo's loose, savoury cousin to okonomiyaki. Best on Tsukishima Island, two stops south.
- Edomae sushi↗江戸前寿司 - Tokyo-style sushi, originated in the bay. Toyosu and Tsukiji markets are nearby.
Getting there: JR Sōbu line to Ryōgoku Station - the Kokugikan is directly across the road from the west exit.
