6-24-8,Tsukiji,Chuo-ku,Tokyo
+81 03-6260-6416
We have an English speaking staff.
Advanced reservation required.
Our courses change monthly for each guest/season/ingredients based on a proverb which is “温故知新(Onkochisin : Developing new ideas based on the past and learning from the past)”.
We provide guests with new and excellent tastes with Edomae style.
Although some kinds of seasonal fishes exist, there are many wonderful ingredients even when they’re out of seasons all over Japan. Besides that, farmed fish has been stable and amazing as the level has greatly been better since recent years ago even though natural one is regarded as tasty one for sushi. Of course, you can taste natural and fresh ones as well in our restaurant.We provide ingredients that you can feel each season and also handle any kinds of ones if it’s marvelous.
Your preferences will be put into our courses.
【Many kinds of ingredients & fishes which are not provided in sushi restaurants as well as classic ones】
(*For instance, Sturgeon, Blue spotted hind, Emulsified sardine, Low-temperature cooked fish…etc.)
We’re always committed to new ideas by using those specialties and cozy space where entertains you with linking outstanding value.
Our restaurant gives you quality that restaurants in Ginza has in less than half price of them.
Our Master chef “KENSHIRO AZUMA” who has over 20 years of experience in this field and selected chef serve sushi and dishes sincerely.
*If you would like to get a course serve by Master chef, please inform us of it when you make a reservation.
Master chef Kenshiro Azuma started his career in this field when he was 18 years old, and has spent for 4 years as an apprenticeship of his master in Tokyo and was designated as store manager at 4th year. Then, he became executive chef after 11 years of experience.
Since he realized the importance of people/workers through experiencing the administrative position, he started next career as an instructor in Tokyo Sushi Academy(TSA) which is well advanced sushi school. During some of the term, he went to Guangzhou in China and Hong Kong to help open up a new restaurant as executive chef & supervisor to enhance education level.
After coming back to TSA, over 2000 people were educated by him.
Master chef Azuma currently manages “Sushi Omakase” to evolve his refined dining experience. Plus, online sushi community(the brand-new attempt in this field)/catering business/working as a consultant.
