The Tokyo Sushi Guide
one layer deeper.
Seasonal fish, the craft of the itamae, vessels and sake — and the culture that surrounds them.
Curated by Sushi Tanji, Oku-Akasaka
About The Tokyo Sushi Guide
A guide to sushi, told from behind the counter.
The Tokyo Sushi Guide explores sushi from the itamae’s point of view — the fish in season, the craft of the hands, the vessels, the sake, and the culture that surrounds it all.
Drawing on years at a sushi counter in Akasaka — the sourcing and ageing of fish, the balance of rice and topping — we share the thinking behind each piece.
Whether it is your first omakase or you already know the pleasures of the counter, these are readings meant to make the time spent over a single piece a little richer.
01
From the Counter
Sourcing, curing, aging, rice.
Knowledge drawn from the daily craft.
02
The Culture Around Sushi
Fish, vessels, sake, tea, manners.
The culture behind a single piece.
03
In Japanese & English
For first-timers and devotees alike.
Shared with care, at home and abroad.
Start Here
Begin with these three.
An entry point for the first-timer. Start here, and the whole of sushi comes into view.
Your First Omakase
How it works, what it costs, how the evening unfolds, and the small courtesies — a complete guide to enjoying it with ease.→
Sushi Etiquette
Hands or chopsticks, soy sauce, timing — the small manners that let you settle into your seat.→
What Is Edomae Sushi
Curing, marinating, ageing — how Edomae technique transforms the fish.→
Latest
Latest articles.
Fresh reads from our daily journal.
Ageing Is Not Waiting: Deciding Days Fish by Fish
There is no fixed number o…→
What Ultimate Bleeding Changes: Aroma, Moisture, Time
How ultimate bleeding chan…→
Who Bled This Fish? The Hands Behind One Piece of Sushi
A single piece of sushi ca…→
Beyond Sake: Pairing Sushi with Champagne, Beer and Tea
Sake is not the only pour …→
From Toyosu Market to the Sushi Counter: Who Chooses the Fish
At Toyosu it is intermedia…→
Anago and Unagi: Two Eels, Two Different Crafts
How anago differs from una…→
Four Edomae Techniques: Curing, Marinating, Simmering, Ageing
Edomae work falls into fou…→
Why Sushi Ends with Hot Green Tea: Agari and Konacha
The hot tea that closes a …→
Allergies at the Sushi Counter: Say It When You Book
At an omakase counter, all…→
Explore by Theme
Explore by theme.
From your first omakase to fish, the counter, and culture — enter wherever your curiosity leads.
Fish & Craft
Know the fish, know the craft.
Why is the piece before you served just so? Learn to read the fish, follow the seasons, and understand the work of the counter, and sushi grows far more compelling.
Culture & Experience
Sushi, savoured as culture.
The vessels, the sake, the spirit of hospitality. Understand the culture behind a single sitting, and the depth of the flavour changes.
Supervising Chef
Tatsuo Takada髙田 達央
Owner & Itamae ／ Sushi Tanji, Oku-Akasaka
Born in Fukuoka. He learned every step, from preparation to forming the nigiri, at a celebrated restaurant in Shibuya, deepening his understanding of provenance, bleeding, and ageing. He keeps his own sourcing routes for Kyushu ingredients and uses Karatsu ware from Saga for his sushi board and chopstick rests.
He reads the condition of each fish and forms it into a piece at its finest moment. The knowledge gathered at the counter each day is what shapes this guide.
Seasonal & Culture
Into the world of sushi, through images.
Winter tuna, spring sea bream — a year of sushi, traced through its fish.
The happy meeting of sushi and sake.
Karatsu ware, and the spirit of hospitality.
Tools, wood, gesture — the work as it truly is.
Good to Know
Questions, answered
What is omakase?
Omakase means leaving the choice to the chef. Instead of ordering from a menu, you receive a sequence of pieces made from the best fish of the day, each formed and served the moment it tastes its finest. Simply relax and enjoy them one by one as they are placed before you.
Do I eat nigiri with my hands or chopsticks?
Either is perfectly correct. Many people find hands easiest, as it holds the delicate rice together, while chopsticks are used for sashimi. Whichever you choose, enjoy each piece soon after it is served, ideally in a single bite.
How do I use soy sauce and wasabi?
The chef usually seasons each piece already, so taste it as served before reaching for anything. If you would like soy sauce, brush a little onto the fish rather than the rice, which can fall apart when dipped. There is no need to add wasabi yourself — it is placed inside the piece to the chef’s judgement.
Do I need to speak Japanese, or is there English support?
No Japanese is required to enjoy the counter. The team is used to welcoming guests from abroad and will guide you through the meal, and a warm “arigatō” is always appreciated. If you have allergies or foods you cannot eat, let us know when you book so we can prepare.
How do I book, and what should I know about timing?
Sushi Tanji is an intimate omakase counter in Oku-Akasaka, Minato-ku, Tokyo, and reservations are taken online in English. Seatings begin at a set time, so please arrive a few minutes early; the meal flows at the chef’s pace and lasts around ninety minutes.
Sushi Tanji ｜ Oku-Akasaka
Next, at the counter.
The world of sushi you have met in this guide awaits you, at a single seat in Oku-Akasaka.
The Tokyo Sushi Guide
The pleasures of sushi, one layer deeper.
A sushi culture publication, from a counter in Akasaka.