Bluefin otoro.
Time deepens flavor.
At Oku-Akasaka Sushi Tanji, we age each fish by the method that suits it best, including the Tsumoto method, drawing out the full umami of our Edomae sushi.
Aging lends the fat a delicate sweetness, a deeper aroma, and a long finish.
Each piece of nigiri is judged for temperature, knife work, and shaping, so it arrives at its best.
An Edomae sushi restaurant, seven minutes’ walk from Akasaka Station.
Our omakase closes with matcha in the only tea room of its kind in Japan — sushi, tea ceremony, and Japanese culture in one course.
Guests often join us for business dinners, anniversaries, and meals with overseas visitors.
(From the owner’s Google Business Profile post)
