{"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":"2026-09-22T18:23:57","modified_gmt":"2026-09-22T09:23:57","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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(max-width:960px){\n.tsg2-intro__grid,.tsg2-chef__grid{grid-template-columns:1fr;gap:32px}\n.tsg2-intro__img{aspect-ratio:16\/10;max-width:520px}\n.tsg2-chef__ph{max-width:400px}\n.tsg2-ed__grid{grid-template-columns:1fr}\n.tsg2-ed--dark .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\">\u65e5\u672c\u8a9e<\/a> <span aria-hidden=\"true\">\/<\/span> <span class=\"on\">English<\/span> <span aria-hidden=\"true\">\/<\/span> <a href=\"https:\/\/sushi-tanji.com\/zh\/tokyo-sushi-guide\/\" hreflang=\"zh\" lang=\"zh\">\u4e2d\u6587<\/a><\/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, English &amp; Chinese<\/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 <span style=\"white-space:nowrap\">ease.<span class=\"arrow\">\u2192<\/span><\/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 <span style=\"white-space:nowrap\">seat.<span class=\"arrow\">\u2192<\/span><\/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 <span style=\"white-space:nowrap\">fish.<span class=\"arrow\">\u2192<\/span><\/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-culture\/\">\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\">Ageing &amp; the Tsumoto Method<\/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 this piece served just so? Read the fish, the season, and the work.<\/p>\n      <a class=\"tsg2-ed__feature\" href=\"https:\/\/sushi-tanji.com\/en\/aged-fish-umami-science\/\"><h3 class=\"tsg2-ed__ftitle\">Why Aged Fish Tastes Better: Inosinic Acid &amp; Amino Acids<\/h3><span class=\"tsg2-ed__more\">Read the story<span class=\"arrow\" aria-hidden=\"true\">\u2192<\/span><\/span><\/a>\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 hospitality behind a single sitting.<\/p>\n      <a class=\"tsg2-ed__feature\" href=\"https:\/\/sushi-tanji.com\/en\/sushi-sake-pairing-guide\/\"><h3 class=\"tsg2-ed__ftitle\">Sake with Sushi: Three Principles Beyond Light and Dry<\/h3><span class=\"tsg2-ed__more\">Read the story<span class=\"arrow\" aria-hidden=\"true\">\u2192<\/span><\/span><\/a>\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\" srcset=\"https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764-300x200.jpg 300w, https:\/\/sushi-tanji.com\/en\/wp-content\/uploads\/2024\/06\/IMG_4764-768x512.jpg 768w\" sizes=\"84px\" 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\/en\/shops\/sushi-tanji\/reserve\" rel=\"noopener\">Reserve a Seat<\/a>\n        <\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n<\/section>\n\n\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\"><summary itemprop=\"name\">How far in advance should I book?<\/summary><div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>An omakase counter has only a few seats, so once your date is set it is best to reserve early. Last-minute openings do happen, but for anniversaries and other fixed dates we recommend booking well ahead. Reservations are taken online.<\/p><\/div><\/div><\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><summary itemprop=\"name\">Is there any etiquette I should keep in mind at the counter?<\/summary><div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Go easy on strong fragrance, which competes with the scent of the fish. Photographing your own plate is usually fine; if you would like to photograph other guests or the chef, a quick word first puts everyone at ease. Eat each piece soon after it is served \u2014 enjoy the conversation, but keep the rhythm, and you will not miss the moment it tastes best.<\/p><\/div><\/div><\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><summary itemprop=\"name\">Can I ask for a sake pairing?<\/summary><div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Yes. Choosing sake to match the fish and the work behind it changes the depth of the flavour. Tell us the direction you enjoy \u2014 crisp and clean, or rounder and savoury \u2014 and we can suggest pours that follow the arc of the course.<\/p><\/div><\/div><\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><summary itemprop=\"name\">How should I tell you about allergies or fish I would rather avoid?<\/summary><div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>The smoothest way is to tell us when you book, or before you are seated. An omakase is composed as it is served, so the earlier we know, the more naturally we can adjust. For allergies, please always tell us in advance, for your safety.<\/p><\/div><\/div><\/details>\n      <details itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"><summary itemprop=\"name\">What is the difference between Edomae ageing and sushi that prizes freshness?<\/summary><div class=\"tsg2-faq__a\" itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"><div itemprop=\"text\"><p>Where a freshness-first approach makes the most of just-caught texture, Edomae draws out umami through work \u2014 curing, marinating and resting \u2014 and brings the fish to its best state. The same fish tastes markedly different depending on how many days it rests. More on this in <a href=\"https:\/\/sushi-tanji.com\/en\/what-is-edomae-sushi\/\">What Is Edomae Sushi<\/a>.<\/p><\/div><\/div><\/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\/en\/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\/en\/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><li><a href=\"https:\/\/sushi-tanji.com\/zh\/tokyo-sushi-guide\/\" hreflang=\"zh\" lang=\"zh-Hans\">\u4e2d\u6587<\/a><\/li>\n          <li><a href=\"https:\/\/sushi-tanji.com\/en\/\">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 5.0.3 - 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\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.3\" \/>\n\t\t<meta property=\"og:locale\" content=\"ja_JP\" \/>\n\t\t<meta property=\"og:site_name\" content=\"\u3010Official\u3011Okuakasaka Sushi Tanji - Weaving Wa, 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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