Tsukiji Yamacho

A premium selection of sushi chosen by the chef. Includes high-quality ingredients like natural fatty tuna (toro), simmered abalone, and seasonal specialties. Best way to experience the freshest catch of the day.

A deluxe sushi platter featuring a balance of popular toppings. Typically includes tuna, white fish, and shellfish. A step up from the regular set.

A standard sushi set with a variety of classic toppings. A great value option for a quick and satisfying sushi meal.

A special bowl of vinegared rice topped with an assortment of fresh sashimi and garnishes. 'Daimyo' implies a lavish portion fit for a lord. Mix a little wasabi with soy sauce and pour over or dip the fish.

Lean red tuna meat. It has a firm texture and a clean, iron-rich flavor. A sushi standard.

Horse mackerel. A silver-skinned fish with a rich, savory taste, often garnished with ginger and green onion.

Sardine. Fatty and flavorful, this silver fish is soft in texture and pairs well with ginger to cut the richness.

Gizzard shad, typically cured in vinegar. It has a firm texture and a sharp, refreshing acidic flavor.

Squid legs (tentacles). Can be served boiled or raw, often with a crunchy texture and sweet flavor. Sometimes served with sweet sauce.

Octopus. Usually boiled, offering a chewy texture and mild, sweet taste.

Squid body. White and firm with a creamy sweetness that develops as you chew.

Amberjack. A white fish with a firm texture and a balanced, rich flavor. Very popular in sushi.

Salmon. Fatty, orange fish with a soft, melting texture and sweet flavor.

Conger eel (sea eel). Cooked until soft and fluffy, usually glazed with a sweet soy-based sauce (tsume).

Ark shell (red clam). Known for its crunchy texture and distinct ocean scent.

Medium fatty tuna. The perfect balance between the meatiness of red tuna and the sweetness of fat.

Splendid Alfonsino. A deep-sea fish with red skin and delicate, fatty white flesh. Often served with the skin slightly seared.

Pink fatty tuna belly. The most prized cut of tuna, extremely rich and buttery, melting in the mouth.

Fresh sea urchin. Creamy, rich, and custard-like with a sweet ocean flavor. Served as a gunkan-maki (battleship roll).