Tsukiji Kagura Sushi New building Main image 1

Tsukiji Kagura Sushi New building Main image 2

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Expertly Crafted Nigiri Enhanced by Red Vinegar Rice and Searing

Tsukiji Kagura Sushi New building

Name: Tsukiji Kagura Sushi New building
Address: Nakatomi No. 2 Building, 4-10-9 Tsukiji, Chuo Ward, Tokyo, 104-0045, JP
Telephone: +81-3-6226-6788
Price range: Lunch: From 3,000 yen to 4,000 yen, Dinner: From 8,000 yen to 9,000 yen

つきぢ神楽寿司新館

Edomae Sushi with Red Vinegar Rice and Seared Toppings Showcasing Tsukiji's Seasonal Seafood

Few restaurants in Tsukiji specialize in seared sushi. "Tsukiji Kagura Sushi New building" stands out for chefs who visit the market themselves to assess each fish for freshness, seasonality, and condition that day. Its sushi brings together the aroma of fish seared over a wire rack and rice seasoned with red vinegar, creating a style closely tied to Tsukiji.

Expertly Crafted Nigiri Enhanced by Red Vinegar Rice and Searing

"Tsukiji Kagura Sushi New building" is a casual sushi restaurant near the lively Tsukiji Outer Market, with an atmosphere that is also welcoming to families. While some menu items differ from those at the main restaurant, it continues the Edomae preparation techniques passed down over the years. The chefs visit the market themselves to check the freshness, seasonality, and condition of the fish each day, buying only ingredients that meet their standards and deciding how to prepare them after seeing the ingredients firsthand. The sushi is made with rice seasoned with an original red vinegar used for more than a decade, while seared items are grilled over a wire rack for a fragrant finish. Diners can choose individual pieces from around 40 types of toppings, along with sashimi, grilled, fried, and simmered dishes. The chefs' craftsmanship brings out the seasonal flavors of Tsukiji, adding a memorable moment to a day of travel.

"Saltwater Uni" with only sea urchin and sushi rice

Blackthroat seaperch seared over a wire grill, served with rock salt, lemon, and sudachi

Large, satisfying "Kuruma Prawn"

Longtooth grouper nigiri showcasing its freshness

"Otoro" with rich, savory flavor from its fat filling the palate

"The Ultimate Nigiri" Highlighting Edomae Techniques and Red Vinegar Rice

"The ultimate nigiri" is a course featuring "Today's Ultimate 8-Piece Selection," chosen by the chef from seafood purchased that day to balance flavor and texture, along with an egg dish and a bowl of soup. The foundation of each piece is sushi rice seasoned with an original sushi vinegar made using 100% red vinegar and refined over more than a decade. Its mellow mouthfeel gives way to a fragrant acidity that enhances the umami of each topping. Edomae preparation techniques are tailored to each ingredient, including a saltwater treatment known as tate-shio for silver-skinned fish that lose freshness quickly. The course begins with a lighter-tasting piece and, depending on the season, may include new-season salmon roe. Saltwater-packed uni is always included, prepared without alum and served without nori to highlight its sweetness and delicate, melt-in-the-mouth texture. At the counter, the chef hands the uni nigiri, made with only uni and sushi rice, directly to diners. Seared pieces are cooked not with a blowtorch but on a wire rack set over a gas stove, allowing excess fat to drip away while developing a toasted aroma. Bolivian rock salt and citrus add a refreshing finish. Each piece showcases a different Edomae technique alongside the seasonal seafood available in Tsukiji that day.

Exceptional Ingredients Personally Sourced in Toyosu, Tokyo

The chefs visit several suppliers each day rather than relying on a single source. Because each shop specializes in different types of seafood, they compare the selections and choose fish based on its condition that day. For seared sushi, one or both sides are grilled depending on the texture of the fish, while the restaurant's inherited nikiri soy sauce and a mellow rock salt selected through repeated testing are used as appropriate to bring out the character of each piece.
A Long-Held Tradition of Using Only Red Vinegar in Edomae Sushi Rice

The sushi rice is seasoned with an original blend made entirely from red vinegar, with seasonings added to balance saltiness and sweetness. It has a mellow initial taste, followed by a gently spreading aromatic acidity. The blend was once sweeter, but the recipe was adjusted to make it less heavy. Developed through repeated trial and error to complement the toppings, the same flavor has been maintained for more than a decade.

Exceptionally flavorful saltwater uni

Sashimi assortment featuring fresh fish sourced that morning

"Salt-grilled Kinki" that brings out the rich flavor of the fish's fat

Crispy white shrimp with a refreshing squeeze of lemon

Carefully prepared chawanmushi with the rich umami of dashi

"Special Kagura Course"

The "Special Kagura Course" offers a chance to enjoy both sushi and a variety of other dishes at "Tsukiji Kagura Sushi New Building." Beginning with an appetizer, the course includes sashimi, grilled, fried, simmered, and steamed dishes, followed by nigiri, with the selections changing according to the season and the condition of the ingredients available. Seasonal seafood, such as rock oysters found in Toyosu, Tokyo, may also appear on the menu. First-time diners are encouraged to leave the selections to the chef and enjoy a range of seasonal seafood, from sashimi to nigiri. On return visits, guests can mention dishes they particularly enjoyed, ingredients they prefer to avoid, or grilled dishes they would like to try when making a reservation. The restaurant will accommodate these preferences whenever possible. Bringing together seasonal ingredients and the chef's creativity, the course offers something different with every visit.

Must-try signature dish

"Horsehair Crab"

This specialty features live hairy crab purchased that day and steamed in the morning. The meat is tender enough to separate easily with chopsticks and is served with house-made crab vinegar. It is best tasted first on its own to appreciate the crab's natural sweetness and savory flavor, then paired with rich crab miso for a change in flavor. Cooking the crab soon after purchase helps preserve the delicate taste of the meat.
"Deep-Fried Longtooth Grouper"

This specialty features live hairy crab purchased that day and steamed in the morning. The meat is tender enough to separate easily with chopsticks and is served with house-made crab vinegar. It is best tasted first on its own to appreciate the crab's natural sweetness and savory flavor, then paired with rich crab miso for a change in flavor. Cooking the crab soon after purchase helps bring out the delicate flavor of the meat.

Restaurant highlights

Around 40 varieties of sushi, available one piece at a time

At "Tsukiji Kagura Sushi New building," around 40 types of nigiri can be ordered individually and enjoyed in any order and at any pace. The menu also includes sashimi, grilled, fried, and simmered dishes, and each member of a family or group can order separately according to personal preference. Requests for a particular fish or preparation style can also be accommodated with suggestions based on the condition of the ingredients that day. This flexible approach makes it possible to create a meal around individual tastes and the mood of the day.

Interior

Counter seats overlooking the sushi chefs at work

Edomae sushi restaurant ideal for a stop during a stroll through Tsukiji

Open first floor lined with counter seats

Second floor with table seating for a relaxed meal

Third floor with counter and table seating

The restaurant spans three floors, with seating suited to different occasions. Counter seats on the first and third floors offer a close view of the sushi chefs at work, with individual pieces served fresh as they are ordered. Table seating on the second and third floors provides a more leisurely setting for sushi, sashimi, grilled dishes, fried dishes, and tempura. The layout works well for a quiet solo meal, a date, a family meal, or a stop while exploring Tsukiji.

A message from the owner

We want you to enjoy the experience of savoring fish that's in prime condition on the day of your visit, something made possible by our location in Tsukiji. Every day, we visit the market ourselves to check what's in season and assess freshness firsthand, purchasing only the seafood that meets our standards. Along with sushi, we serve sashimi, grilled dishes, and fried dishes, choosing preparations that best suit each ingredient. You can select your preferred sushi toppings and order one piece at a time, and we'll do our best to accommodate requests such as "I feel like having this today." If you're visiting Tsukiji, please feel free to stop by.

From the Tabiiro Editorial Team

A visit to the restaurant and conversation with the staff revealed an approach in which the chefs tour the market every day and decide how to prepare each fish only after seeing what has been purchased. Particularly striking is the seared sushi, rare even in Tsukiji, grilled over a wire rack to remove excess fat and bring out a toasted aroma. The sushi rice, seasoned with red vinegar refined over more than a decade, and the Edomae preparation tailored to each topping are equally noteworthy. With individual pieces available to order freely, the selection makes it easy to sample Tsukiji's seasonal seafood according to personal preference. The chefs' earnest approach to their craft is at the heart of this restaurant.