Seasonal Seafood Prepared by Skilled Chefs at the Flagship Restaurant

Tsukiji Sushisen Main Branch

Tabiiro’s picks: signature dishes

A premium course to satisfy gourmets

Beautiful sushi, a highlight of the course

Fresh sashimi that varies with the day's selection

Live abalone cooked right at the table

The course's soup dish is also exceptional

The Lavish "Always Fresh [Yuki] Course" Featuring Sushi and Other Dishes

The luxurious "Itsudemo Shinsen [Yuki] Course" brings together the flavors of "Tsukiji Sushisen Main Branch" in a single meal. Seasonal seafood sourced from the Toyosu Market of the Tokyo Metropolitan Central Wholesale Market and whole bluefin tuna are prepared piece by piece, with the chefs assessing the fat content and texture of each cut. The sushi rice is balanced with the toppings through the amount of vinegar and how it loosens in the mouth, while selected soy sauce complements the flavor of the seafood. Japanese cuisine chefs work alongside the sushi chefs, preparing à la carte dishes with seasonal ingredients. The course highlights the flavors of the season through both sushi and Japanese culinary techniques.

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  Bluefin Tuna Selected at the Peak of Its Season

  Only bluefin tuna selected and sourced by professionals who assess its condition is used. The lean cuts highlight the tuna's deep umami, toro brings the sweetness of the fat, and seared tuna adds a roasted aroma, with each preparation offering a different character. Tuna is sourced according to its condition at the time of year, and each piece is prepared to bring out the ingredient's natural qualities. It is one of the first sushi toppings to try when visiting the restaurant.

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  Sushi Rice That Showcases the Chef's Skill

  "Yokoi Vinegar," an essential ingredient in Edomae sushi, is used in the seasoned vinegar blend, creating a well-balanced sushi rice that brings out the umami of toppings such as bluefin tuna. Rice sourced from a specialist supplier is cooked with adjustments to the amount of water and cooking method according to the season and its condition that day. Even newly harvested rice, which tends to become sticky, is prepared according to its condition, reflecting the chefs' attention to detail and technique.

Popular pairings

A standout dish the manager wholeheartedly recommends

Kakiage tempura served with dipping tsuyu sauce

Easy to divide with chopsticks and share among several people

A refined finish achieved through the restaurant's distinctive frying technique

Made with fresh ingredients sourced that day

"Today's Special Kakiage"

The "Today's Special Kakiage," made with seasonal seafood and fried by the chef, is an à la carte dish particularly recommended by the manager. Because it is prepared with fresh ingredients purchased that day, the ingredients vary with the season and availability. With experienced Japanese cuisine chefs working alongside the sushi chefs, the kakiage has a refined finish and can be neatly divided with chopsticks, making it popular for sharing. The menu also includes a wide selection of à la carte dishes featuring the fresh, high-quality seafood expected of a sushi restaurant.

Must-try signature dish

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  "Select Bluefin Tuna Assortment"

  "Select Bluefin Tuna Assortment" showcases the bluefin tuna served by this restaurant in the "Sakanaya" Group. Because whole bluefin tuna are purchased, the selection includes a range of cuts such as lean tuna, medium-fatty tuna, and fatty tuna. The differences between cuts can be compared, from the deep umami of lean tuna to the sweetness of the fat and smooth texture of toro, revealing the tuna's depth of flavor.

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  "Barracuda Nigiri"

  One of the restaurant's specialties is serving barracuda, a high-moisture fish that loses freshness quickly, as sushi or sashimi. Its firm flesh has a texture distinct from sea bream or flounder, along with rich umami. Using only a small amount of soy sauce is recommended to better appreciate the fish's natural flavor. It is an especially good choice for those who have never tried raw barracuda before.

Restaurant highlights

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  Part of the fun is asking about the day's top sushi recommendation

  Sushi That Brings Out the Flavors of the Season

  "Tsukiji Sushisen Main Branch" offers a wide variety of seasonal seafood, including an extensive selection of white-fleshed fish, sourced through the restaurant's own purchasing channels. The chefs assess the condition of the fish each day, and the sushi toppings change with availability, bringing different seasonal flavors throughout the year. In addition to sushi chefs, Japanese cuisine chefs prepare a full selection of à la carte dishes using seasonal ingredients, including grilled and fried items. Seasonal ingredients are served in a range of preparations, from sushi to Japanese cuisine.

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  A wide selection of drinks with something to suit every taste

  The Pleasure of Sushi and Drink Pairings

  The extensive drink menu includes Japanese wines purchased by the company's sake-loving president, sake such as "Inami," a limited-edition label available to restaurants but not sold through general retailers, single-barrel "Jack Daniel's" whiskey, and "Blanton's" bourbon, known for its horse-shaped bottle stoppers that vary from bottle to bottle. Monthly limited-time fairs also feature seasonal drinks paired with seasonal sushi.

Interior

Spacious interior suitable for a wide range of occasions

Table seating for up to six people

Private room for up to 12 people

Can also be partitioned for six people

Counter seating ideal for solo dining or dates

The restaurant offers spacious table seating and counter seats with a close-up view of the chefs at work. Private rooms are also available for more secluded dining, while attentive service and a relaxed setting provide a comfortable place to unwind. The space suits a range of occasions, including business meals and anniversary celebrations with someone special.

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  Quiet Private Dining Rooms for Special Occasions

  The private rooms have a calm atmosphere and are well suited to special occasions such as business dinners and family anniversaries. Their secluded setting makes it easy to enjoy a leisurely meal with someone important without concern for the surroundings. Sushi, Japanese cuisine, and a wide selection of drinks can all be enjoyed in a private, relaxing space.

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  Counter Seating for Conversations with the Sushi Chefs

  At the counter, customers can watch the sushi chef prepare each piece right before their eyes and savor the sushi one piece at a time. Another highlight is the chance to chat with the chef about the day's recommended seasonal seafood. Learning about the characteristics of each fish and when it is in season adds to the enjoyment and deepens their appreciation of sushi. With an up-close view of the chef at work, the counter offers a prime seat for an experience unique to a sushi restaurant.

From the Tabiiro Editorial Team

The restaurant places as much importance on creating a relaxing dining experience as it does on the quality of its sushi. Its focus on seasonal seafood and bluefin tuna is matched by the chefs' attentive approach to each ingredient. Counter seats offer a close view of the chefs at work, while private rooms provide a quieter setting for a leisurely meal. With spaces suited to different occasions, it is a fitting choice for enjoying sushi and Japanese cuisine with someone special.