Exquisite Ingredients from the Source
Sushi, as we see it, is not the work of shaping fish but of carrying a life onward. A fisherman lands it, a broker judges it, a dresser prepares it; the chef receives the last leg of that relay. Whose hands the fish has passed through is what we care about most.
At Sushi Tanji, we carefully choose only the finest seafood, sourced then expertly prepared under the “Ultimate Ikejime” method by Mr. Tsumoto, who devised the method, and by Hiroaki Yamazaki and Ryosuke Sakuma, both officially certified in it.
The bleeding and dressing of each fish is done by Mr. Tsumoto and his certified artisans; we receive that fish and devote ourselves to the ageing and the nigiri. Because we are connected to them directly, we know when, where and how every fish was handled.
Our chef, Tatsuo Takada, has also learned the method himself from one of them, Ryosuke Sakuma, at Toyosu Market since August 2026, and in October 2026 received two-star recognition in tsumoto-shiki; he is listed on the official site among the practitioners recognised at two stars and above (tsumotoshiki.com).
Each piece is crafted with the chef’s honed skills together with unhurried dedication, creating sushi that leaves a lasting impression on the palate as well as the memory.
The Rice in Our Shari
We are particular about the rice in our shari, too.We currently use our own blend of 2025-harvest rice: Hatsushimo from Gifu Prefecture and Musubi no Kami from Mie Prefecture, in a ratio of 7 to 3.
Hatsushimo has large, well-defined grains, a pleasant firmness and a clean, light flavour. Musubi no Kami brings a soft, plump texture, a refined sweetness and a moderate stickiness. Together they give rice that comes apart grain by grain in the mouth while keeping the gentle, natural sweetness of the rice.
The blend brings out the umami of our aged fish and the delicate sweetness of its fat, so that fish and rice become one in the mouth. More on how our shari is put together: our shari, with two vinegars and two salts.
Seating & Ambience
In our dedicated tea room, guests are invited to enjoy matcha with traditional sweets, prepared by a certified practitioner of the Japanese tea ceremony amidst seasonal settings that reflect the beauty of each time of year. For those who may not prefer matcha, alternative offerings are also available upon request. We are pleased to arrange commemorative photographs as well, so that your time with us may remain a cherished memory of Akasaka.
Service in English
The joy of sushi beyond borders. To ensure our overseas guests feel at ease, we provide guidance in English. Beyond the exquisite taste of sushi itself, we invite you to experience the spirit of Japanese culture—its refined gestures and heartfelt hospitality—transcending the barriers of language.
Fine Beverages
At our restaurant, we pursue the perfect harmony between sushi and drink, offering a carefully curated selection of sake as well as wine. To further enhance the flavor of each piece crafted by our chefs, we also provide delicate pairings with distinguished labels. We invite you to savor the blissful moments when sushi and beverage come together as one.
A card is required to complete your reservation.Additional course options are available on the booking page.
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