{"id":1594,"date":"2026-07-10T16:27:33","date_gmt":"2026-07-10T07:27:33","guid":{"rendered":"https:\/\/sushi-tanji.com\/en\/tokyo-sushi-guide\/"},"modified":"2026-08-10T07:29:32","modified_gmt":"2026-08-09T22:29:32","slug":"tokyo-sushi-guide","status":"publish","type":"page","link":"https:\/\/sushi-tanji.com\/en\/tokyo-sushi-guide\/","title":{"rendered":"The Tokyo Sushi Guide"},"content":{"rendered":"\n<style>\n.tsg2{width:100vw;position:relative;left:50%;margin-left:-50vw;\n--bg:#f7f5f0;--surface:#ffffff;--text:#171714;--muted:#706c64;--line:#e2ddd3;--gold:#b8923d;--dark:#1d1c19;--dark2:#26241f;--dtext:#f2ede2;--dmuted:#b3ab9a;\n--serif:\"Noto Serif JP\",\"Shippori Mincho\",\"\u6e38\u660e\u671d\",serif;\n--sans:-apple-system,BlinkMacSystemFont,\"Hiragino Kaku Gothic ProN\",\"Noto Sans JP\",system-ui,sans-serif;\n--label:\"Helvetica 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.tsg2-ed__media{order:0}\n.tsg2-ed__media{aspect-ratio:16\/10}\n.tsg2-themes__grid{grid-template-columns:repeat(2,1fr)}\n.tsg2-th--tall{grid-row:span 1}\n.tsg2-start__grid{grid-template-columns:1fr}\n.tsg2-start__sub{grid-template-rows:none;grid-template-columns:1fr 1fr}\n.tsg2-foot__top{grid-template-columns:1fr 1fr}\n.tsg2-foot__brand{grid-column:1 \/ -1}\n}\n@media (max-width:600px){\n.tsg2-start__grid{grid-template-columns:1fr}\n.tsg2-f3{grid-template-columns:1fr}\n.tsg2-f3 .c{padding:24px 22px}\n.tsg2-f3 .n{margin:0 0 8px}\n.tsg2-f3 h3{margin:0 0 8px}\n.tsg2-themes__grid{grid-template-columns:1fr 1fr;gap:12px}\n.tsg2-th{min-height:150px}\n.tsg2-th--wide{grid-column:auto}\n.tsg2-start__sub{grid-template-columns:1fr}\n.tsg2-vis__scr{grid-template-columns:repeat(2,1fr)}\n.tsg2-hero{height:min(88svh,720px)}\n.tsg2-foot__top{grid-template-columns:1fr 1fr}\n}\n@media (prefers-reduced-motion:reduce){.tsg2 *{transition:none!important}}\n\nbody{overflow-x:clip}\n\n.p-breadcrumb.-bg-on{background:transparent!important}\n<\/style>\n\n<div class=\"tsg2\" itemscope itemtype=\"https:\/\/schema.org\/CollectionPage\">\n<meta itemprop=\"name\" content=\"The Tokyo Sushi Guide\">\n<meta itemprop=\"inLanguage\" content=\"en\">\n<meta itemprop=\"description\" content=\"A publication that explores sushi from the itamae's point of view \u2014 seasonal fish, the craft of the hands, vessels, sake, and the culture that surrounds it all. Drawn from years at a sushi counter in Akasaka, Tokyo.\">\n\n<!-- ===== HERO ===== -->\n<header class=\"tsg2-hero bleed\" role=\"banner\">\n  <img decoding=\"async\" class=\"tsg2-hero__img\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4766.jpg\" width=\"2508\" height=\"1672\" alt=\"An itamae finishing a piece with a single brushstroke of nikiri\" loading=\"eager\" fetchpriority=\"high\">\n  <div class=\"tsg2-hero__scrim\"><\/div>\n  <div class=\"tsg2-hero__in\">\n    <p class=\"lbl\">The Tokyo Sushi Guide<\/p>\n    <div>The pleasures of sushi,<br>one layer deeper.<\/div>\n    <p class=\"tsg2-hero__desc\">Seasonal fish, the craft of the itamae, vessels and sake \u2014 and the culture that surrounds them.<\/p>\n    <p class=\"tsg2-hero__by\">Curated by Sushi Tanji, Oku-Akasaka<\/p>\n    <div class=\"tsg2-hero__cta\">\n      <a class=\"btn btn-gold\" href=\"#tsg2-themes\">Read the Guide<\/a>\n      <a class=\"btn btn-ondark\" href=\"#tsg2-chef\">About Sushi Tanji<\/a>\n      <span class=\"tsg2-hero__lang\" aria-label=\"Language\"><a href=\"https:\/\/sushi-tanji.com\/tokyo-sushi-guide\/\" hreflang=\"ja\" lang=\"ja\">JA<\/a> <span aria-hidden=\"true\">\/<\/span> <span class=\"on\">EN<\/span><\/span>\n    <\/div>\n  <\/div>\n<\/header>\n\n<!-- ===== MEDIA DESCRIPTION (no cards) ===== -->\n<section class=\"sec tsg2-intro\" aria-labelledby=\"tsg2-about\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-intro__grid\">\n      <div class=\"tsg2-intro__txt\">\n        <p class=\"lbl\">About The Tokyo Sushi Guide<\/p>\n        <h2 id=\"tsg2-about\">A guide to sushi, told from behind the counter.<\/h2>\n        <p>The Tokyo Sushi Guide explores sushi from the itamae&#8217;s point of view \u2014 the fish in season, the craft of the hands, the vessels, the sake, and the culture that surrounds it all.<\/p>\n        <p>Drawing on years at a sushi counter in Akasaka \u2014 the sourcing and ageing of fish, the balance of rice and topping \u2014 we share the thinking behind each piece.<\/p>\n        <p>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.<\/p>\n      <\/div>\n      <div class=\"tsg2-intro__img\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764.jpg\" width=\"1200\" height=\"800\" alt=\"An itamae forming a piece of nigiri at a hinoki counter\" loading=\"lazy\">\n      <\/div>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== 3 FEATURES ===== -->\n<section class=\"sec-tight\" aria-label=\"What this publication offers\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-f3\">\n      <div class=\"c\"><p class=\"n\">01<\/p><h3>From the Counter<\/h3><p>Sourcing, curing, aging, rice.<br>Knowledge drawn from the daily craft.<\/p><\/div>\n      <div class=\"c\"><p class=\"n\">02<\/p><h3>The Culture Around Sushi<\/h3><p>Fish, vessels, sake, tea, manners.<br>The culture behind a single piece.<\/p><\/div>\n      <div class=\"c\"><p class=\"n\">03<\/p><h3>In Japanese &amp; English<\/h3><p>For first-timers and devotees alike.<br>Shared with care, at home and abroad.<\/p><\/div>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== START HERE ===== -->\n<section class=\"sec\" style=\"background:var(--surface)\" aria-labelledby=\"tsg2-start\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-start__head\">\n      <div>\n        <p class=\"lbl\">Start Here<\/p>\n        <h2 id=\"tsg2-start\">Begin with these three.<\/h2>\n      <\/div>\n      <p class=\"muted\" style=\"max-width:22em;font-size:14px\">An entry point for the first-timer. Start here, and the whole of sushi comes into view.<\/p>\n    <\/div>\n    <div class=\"tsg2-start__grid\">\n      <a class=\"tsg2-art\" href=\"https:\/\/sushi-tanji.com\/en\/first-omakase-tokyo-complete-guide\/\">\n        <span class=\"tsg2-art__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4775.jpg\" width=\"1200\" height=\"800\" alt=\"A full omakase course laid along the counter\" loading=\"lazy\"><\/span>\n        <span class=\"tsg2-art__meta\"><span class=\"num\">01<\/span> First Omakase<\/span>\n        <h3>Your First Omakase<\/h3>\n        <p>How it works, what it costs, how the evening unfolds, and the small courtesies \u2014 a complete guide to enjoying it with ease.<span class=\"arrow\">\u2192<\/span><\/p>\n      <\/a>\n      <a class=\"tsg2-art\" href=\"https:\/\/sushi-tanji.com\/en\/sushi-etiquette-tokyo-guide\/\">\n        <span class=\"tsg2-art__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2025\/08\/20250728_%E8%B5%A4%E5%9D%82%E9%AB%98%E7%94%B0%E3%81%95%E3%82%937297.jpg\" width=\"1200\" height=\"800\" alt=\"The itamae's hands presenting a piece of nigiri\" loading=\"lazy\"><\/span>\n        <span class=\"tsg2-art__meta\"><span class=\"num\">02<\/span> Etiquette<\/span>\n        <h3>Sushi Etiquette<\/h3>\n        <p>Hands or chopsticks, soy sauce, timing \u2014 the small manners that let you settle into your seat.<span class=\"arrow\">\u2192<\/span><\/p>\n      <\/a>\n      <a class=\"tsg2-art\" href=\"https:\/\/sushi-tanji.com\/en\/what-is-edomae-sushi\/\">\n        <span class=\"tsg2-art__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/0A5A0900.jpg\" width=\"1200\" height=\"800\" alt=\"Edomae nigiri arranged on a stone board\" loading=\"lazy\"><\/span>\n        <span class=\"tsg2-art__meta\"><span class=\"num\">03<\/span> Edomae<\/span>\n        <h3>What Is Edomae Sushi<\/h3>\n        <p>Curing, marinating, ageing \u2014 how Edomae technique transforms the fish.<span class=\"arrow\">\u2192<\/span><\/p>\n      <\/a>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== THEMES ===== -->\n<section class=\"sec tsg2-themes\" id=\"tsg2-themes\" style=\"background:var(--bg)\" aria-labelledby=\"tsg2-th-h\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-themes__head\">\n      <p class=\"lbl\">Explore by Theme<\/p>\n      <h2 id=\"tsg2-th-h\">Explore by theme.<\/h2>\n      <p>From your first omakase to fish, the counter, and culture \u2014 enter wherever your curiosity leads.<\/p>\n    <\/div>\n    <div class=\"tsg2-themes__grid\">\n      <a class=\"tsg2-th tsg2-th--wide tsg2-th--tall\" href=\"https:\/\/sushi-tanji.com\/en\/category\/first-omakase\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4775.jpg\" width=\"1200\" height=\"800\" alt=\"A full omakase course\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">First Omakase<\/span><span class=\"ja\">Your First Sushi<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th\" href=\"https:\/\/sushi-tanji.com\/en\/category\/edomae-sushi\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/0A5A0900.jpg\" width=\"1200\" height=\"800\" alt=\"Edomae nigiri\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Edomae<\/span><span class=\"ja\">Edomae Craft<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th\" href=\"https:\/\/sushi-tanji.com\/en\/category\/seasonal-fish\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4770.jpg\" width=\"1200\" height=\"800\" alt=\"A piece of seasonal kinmedai nigiri\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Fish &amp; Seasons<\/span><span class=\"ja\">The Fish, in Season<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th\" href=\"https:\/\/sushi-tanji.com\/en\/category\/sushi-etiquette\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2025\/08\/20250728_%E8%B5%A4%E5%9D%82%E9%AB%98%E7%94%B0%E3%81%95%E3%82%937297.jpg\" width=\"1200\" height=\"800\" alt=\"The hands presenting a piece of nigiri\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Etiquette<\/span><span class=\"ja\">Manners at the Counter<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th tsg2-th--wide\" href=\"https:\/\/sushi-tanji.com\/en\/category\/sake-pairing\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/0A5A0929-scaled.jpg\" width=\"1200\" height=\"800\" alt=\"Bottles of sake set along the counter\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Sake &amp; Vessels<\/span><span class=\"ja\">Sake &amp; Vessels<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th\" href=\"https:\/\/sushi-tanji.com\/en\/category\/inside-the-sushi-counter\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764.jpg\" width=\"1200\" height=\"800\" alt=\"An itamae at work behind the counter\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">The Counter<\/span><span class=\"ja\">Inside the Counter<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th\" href=\"https:\/\/sushi-tanji.com\/en\/category\/japanese-tea-ceremony\/\">\n        <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4774.jpg\" width=\"1200\" height=\"800\" alt=\"A course served in Karatsu ware\" loading=\"lazy\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Culture<\/span><span class=\"ja\">Japanese Culture<\/span><\/span>\n      <\/a>\n      <a class=\"tsg2-th tsg2-th--txt\" href=\"https:\/\/sushi-tanji.com\/en\/category\/fish-encyclopedia\/\">\n        <span class=\"tsg2-th__t\"><span class=\"en\">Fish Encyclopedia<\/span><span class=\"ja\">The Fish, A to Z<\/span><\/span>\n      <\/a>\n<a class=\"tsg2-th tsg2-th--txt\" href=\"https:\/\/sushi-tanji.com\/en\/category\/tsumoto-shiki-aging\/\">\n<span class=\"tsg2-th__t\"><span class=\"en\">Tsumoto &#038; Ageing<\/span><span class=\"ja\">\u6d25\u672c\u5f0f\u3068\u719f\u6210<\/span><\/span>\n<\/a>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== EDITORIAL (light) ===== -->\n<section class=\"tsg2-ed tsg2-ed--light\" aria-labelledby=\"tsg2-ed1\">\n  <div class=\"tsg2-ed__grid\">\n    <div class=\"tsg2-ed__media\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4768.jpg\" width=\"1200\" height=\"800\" alt=\"A piece of tuna nigiri on a stone board\" loading=\"lazy\"><\/div>\n    <div class=\"tsg2-ed__body\">\n      <p class=\"lbl\">Fish &amp; Craft<\/p>\n      <h2 id=\"tsg2-ed1\">Know the fish, know the craft.<\/h2>\n      <p>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.<\/p>\n      <ul class=\"tsg2-ed__links\">\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/fish-encyclopedia\/\"><span>From akami to uni: know the fish<\/span><span class=\"en\">Fish<\/span><\/a><\/li>\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/seasonal-fish\/\"><span>Read the seasons<\/span><span class=\"en\">Seasons<\/span><\/a><\/li>\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/edomae-sushi\/\"><span>Understand Edomae technique<\/span><span class=\"en\">Edomae<\/span><\/a><\/li>\n      <\/ul>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== EDITORIAL (dark) ===== -->\n<section class=\"tsg2-ed tsg2-ed--dark\" aria-labelledby=\"tsg2-ed2\">\n  <div class=\"tsg2-ed__grid\">\n    <div class=\"tsg2-ed__media\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/0A5A0929-scaled.jpg\" width=\"1200\" height=\"800\" alt=\"Bottles of sake set along the counter\" loading=\"lazy\"><\/div>\n    <div class=\"tsg2-ed__body\">\n      <p class=\"lbl\" style=\"color:#e7cf95\">Culture &amp; Experience<\/p>\n      <h2 id=\"tsg2-ed2\">Sushi, savoured as culture.<\/h2>\n      <p>The vessels, the sake, the spirit of hospitality. Understand the culture behind a single sitting, and the depth of the flavour changes.<\/p>\n      <ul class=\"tsg2-ed__links\">\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/sake-pairing\/\"><span>Sake to pair with sushi<\/span><span class=\"en\">Sake<\/span><\/a><\/li>\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/japanese-tea-ceremony\/\"><span>Hospitality and Japanese culture<\/span><span class=\"en\">Culture<\/span><\/a><\/li>\n        <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/tsumoto-shiki-aging\/\"><span>Tsumoto &#038; Ageing<\/span><span class=\"en\">Tsumoto<\/span><\/a><\/li>\n      <\/ul>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== CHEF ===== -->\n<section class=\"sec tsg2-chef\" id=\"tsg2-chef\" aria-labelledby=\"tsg2-chef-h\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-chef__grid\" itemscope itemtype=\"https:\/\/schema.org\/Person\">\n      <div class=\"tsg2-chef__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764.jpg\" width=\"1200\" height=\"800\" alt=\"Tatsuo Takada, owner and itamae of Sushi Tanji, Oku-Akasaka\" loading=\"lazy\" itemprop=\"image\"><\/div>\n      <div class=\"tsg2-chef__body\">\n        <p class=\"lbl\">Supervising Chef<\/p>\n        <p class=\"tsg2-chef__name\" id=\"tsg2-chef-h\"><span itemprop=\"name\">Tatsuo Takada<\/span><span class=\"en\" lang=\"ja\">\u9ad9\u7530 \u9054\u592e<\/span><\/p>\n        <p class=\"tsg2-chef__role\"><span itemprop=\"jobTitle\">Owner &amp; Itamae<\/span> \uff0f <span itemprop=\"worksFor\" itemscope itemtype=\"https:\/\/schema.org\/Restaurant\"><span itemprop=\"name\">Sushi Tanji, Oku-Akasaka<\/span><\/span><\/p>\n        <p itemprop=\"description\">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.<\/p>\n        <p>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.<\/p>\n        <div class=\"row\">\n          <a class=\"btn btn-line\" href=\"https:\/\/sushi-tanji.com\/introduction-of-chef\/\">Meet the Chef<\/a>\n          <a class=\"btn btn-solid\" href=\"https:\/\/www.tablecheck.com\/shops\/sushi-tanji\/reserve\" rel=\"noopener\">Reserve a Seat<\/a>\n        <\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== VISUAL scroller ===== -->\n<section class=\"sec-tight tsg2-vis\" style=\"background:var(--bg)\" aria-labelledby=\"tsg2-vis-h\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-vis__head\">\n      <p class=\"lbl\">Seasonal &amp; Culture<\/p>\n      <h2 id=\"tsg2-vis-h\">Into the world of sushi, through images.<\/h2>\n    <\/div>\n  <\/div>\n  <div class=\"wrap\">\n    <div class=\"tsg2-vis__scr\">\n      <a class=\"tsg2-vc\" href=\"https:\/\/sushi-tanji.com\/en\/category\/seasonal-fish\/\">\n        <span class=\"tsg2-vc__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4770.jpg\" width=\"1200\" height=\"800\" alt=\"A piece of seasonal kinmedai nigiri\" loading=\"lazy\"><\/span>\n        <div class=\"tsg2-vc__t\"><span class=\"en\">Fish &amp; Seasons<\/span><span class=\"ja\">Fish in Season<\/span><p>Winter tuna, spring sea bream \u2014 a year of sushi, traced through its fish.<\/p><\/div>\n      <\/a>\n      <a class=\"tsg2-vc\" href=\"https:\/\/sushi-tanji.com\/en\/category\/sake-pairing\/\">\n        <span class=\"tsg2-vc__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/0A5A0929-scaled.jpg\" width=\"1200\" height=\"800\" alt=\"Labels of Japanese sake\" loading=\"lazy\"><\/span>\n        <div class=\"tsg2-vc__t\"><span class=\"en\">Sake<\/span><span class=\"ja\">Sake<\/span><p>The happy meeting of sushi and sake.<\/p><\/div>\n      <\/a>\n      <a class=\"tsg2-vc\" href=\"https:\/\/sushi-tanji.com\/en\/category\/japanese-tea-ceremony\/\">\n        <span class=\"tsg2-vc__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4774.jpg\" width=\"1200\" height=\"800\" alt=\"A dish served in Karatsu ware\" loading=\"lazy\"><\/span>\n        <div class=\"tsg2-vc__t\"><span class=\"en\">Vessels &amp; Culture<\/span><span class=\"ja\">Vessels &amp; Culture<\/span><p>Karatsu ware, and the spirit of hospitality.<\/p><\/div>\n      <\/a>\n      <a class=\"tsg2-vc\" href=\"https:\/\/sushi-tanji.com\/en\/category\/inside-the-sushi-counter\/\">\n        <span class=\"tsg2-vc__ph\"><img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764.jpg\" width=\"1200\" height=\"800\" alt=\"An itamae at work behind the counter\" loading=\"lazy\"><\/span>\n        <div class=\"tsg2-vc__t\"><span class=\"en\">The Counter<\/span><span class=\"ja\">Inside the Counter<\/span><p>Tools, wood, gesture \u2014 the work as it truly is.<\/p><\/div>\n      <\/a>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== FAQ ===== -->\n<section class=\"sec\" style=\"background:var(--surface)\" aria-labelledby=\"tsg2-faq-h\">\n  <div class=\"wrap\">\n    <p class=\"lbl\" style=\"text-align:center\">Good to Know<\/p>\n    <h2 id=\"tsg2-faq-h\" style=\"text-align:center;margin-top:8px\">Questions, answered<\/h2>\n    <div class=\"tsg2-faq\" style=\"margin-top:40px\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\">\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\">\n        <summary itemprop=\"name\">What is omakase?<\/summary>\n        <div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>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.<\/p><\/div><\/div>\n      <\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\">\n        <summary itemprop=\"name\">Do I eat nigiri with my hands or chopsticks?<\/summary>\n        <div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>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.<\/p><\/div><\/div>\n      <\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\">\n        <summary itemprop=\"name\">How do I use soy sauce and wasabi?<\/summary>\n        <div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>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 \u2014 it is placed inside the piece to the chef&#8217;s judgement.<\/p><\/div><\/div>\n      <\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\">\n        <summary itemprop=\"name\">Do I need to speak Japanese, or is there English support?<\/summary>\n        <div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>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 &#8220;arigat\u014d&#8221; is always appreciated. If you have allergies or foods you cannot eat, let us know when you book so we can prepare.<\/p><\/div><\/div>\n      <\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\">\n        <summary itemprop=\"name\">How do I book, and what should I know about timing?<\/summary>\n        <div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Sushi Tanji is an intimate omakase counter in Oku-Akasaka, Minato-ku, Tokyo, and reservations are taken <a href=\"https:\/\/www.tablecheck.com\/shops\/sushi-tanji\/reserve\" rel=\"noopener\">online<\/a> in English. Seatings begin at a set time, so please arrive a few minutes early; the meal flows at the chef&#8217;s pace and lasts around ninety minutes.<\/p><\/div><\/div>\n      <\/details>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== FINAL CTA ===== -->\n<section class=\"tsg2-final bleed\" aria-labelledby=\"tsg2-final-h\">\n  <img decoding=\"async\" src=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4766.jpg\" width=\"2508\" height=\"1672\" alt=\"The counter at Sushi Tanji, Oku-Akasaka\" loading=\"lazy\">\n  <div class=\"tsg2-final__in\">\n    <p class=\"lbl\">Sushi Tanji \uff5c Oku-Akasaka<\/p>\n    <h2 id=\"tsg2-final-h\">Next, at the counter.<\/h2>\n    <p>The world of sushi you have met in this guide awaits you, at a single seat in Oku-Akasaka.<\/p>\n    <div class=\"row\" style=\"justify-content:center\">\n      <a class=\"btn btn-gold\" href=\"https:\/\/www.tablecheck.com\/shops\/sushi-tanji\/reserve\" rel=\"noopener\">Reserve a Seat<\/a>\n      <a class=\"btn btn-ondark\" href=\"https:\/\/sushi-tanji.com\/concept\/\">About Sushi Tanji<\/a>\n    <\/div>\n  <\/div>\n<\/section>\n\n<!-- ===== MEDIA FOOTER ===== -->\n<section class=\"tsg2-foot bleed\" aria-label=\"Guide contents\">\n  <div class=\"wrap\">\n    <div class=\"tsg2-foot__top\">\n      <div class=\"tsg2-foot__brand\">\n        <p class=\"lbl\">The Tokyo Sushi Guide<\/p>\n        <p class=\"t\">The pleasures of sushi, one layer deeper.<\/p>\n        <p>A sushi culture publication, from a counter in Akasaka.<\/p>\n      <\/div>\n      <div>\n        <h4>Read<\/h4>\n        <ul>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/first-omakase\/\">First Omakase<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/edomae-sushi\/\">Edomae<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/seasonal-fish\/\">Fish &amp; Seasons<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/sushi-etiquette\/\">Etiquette<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/category\/sake-pairing\/\">Sake &amp; Vessels<\/a><\/li>\n        <\/ul>\n      <\/div>\n      <div>\n        <h4>Sushi Tanji<\/h4>\n        <ul>\n          <li><a href=\"https:\/\/sushi-tanji.com\/concept\/\">The Restaurant<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/introduction-of-chef\/\">The Chef<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/menu\/\">Menu<\/a><\/li>\n          <li><a href=\"https:\/\/www.tablecheck.com\/shops\/sushi-tanji\/reserve\" rel=\"noopener\">Reserve<\/a><\/li>\n        <\/ul>\n      <\/div>\n      <div>\n        <h4>Other<\/h4>\n        <ul>\n          <li><a href=\"https:\/\/sushi-tanji.com\/tokyo-sushi-guide\/\" hreflang=\"ja\" lang=\"ja\">\u65e5\u672c\u8a9e<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/\">Sushi Tanji Official<\/a><\/li>\n        <\/ul>\n      <\/div>\n    <\/div>\n    <div class=\"tsg2-foot__bar\">\n      <span>The Tokyo Sushi Guide \u2014 Supervised by Tatsuo Takada<\/span>\n      <span>Oku-Akasaka \u00b7 Minato-ku \u00b7 Tokyo<\/span>\n    <\/div>\n  <\/div>\n<\/section>\n\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A chef-led guide to understanding and experiencing authentic sushi in Tokyo \u2014 Edomae technique, omakase etiquette, seasonal fish, sake pairing and the culture of the counter. Curated by Sushi Tanji in Oku-Akasaka.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"swell_btn_cv_data":"","footnotes":""},"class_list":["post-1594","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"The Tokyo Sushi Guide The pleasures of sushi,one layer\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/sushi-tanji.com\/en\/tokyo-sushi-guide\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.0.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"ja_JP\" \/>\n\t\t<meta property=\"og:site_name\" content=\"\u3010Official\u3011Okuakasaka Sushi Tanji - Conveying Japanese Style and Creating Harmony Through Sushi\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"The Tokyo Sushi Guide - 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