Tachigui Sushi Akira Tsukiji

The fattiest part of the tuna, otoro. Its rich fatty sweetness and melt-in-your-mouth texture spread the moment it hits your tongue.

Medium fatty tuna with an exquisite balance of lean meat umami and fatty sweetness. Less fatty than otoro, it offers a moderate melt-in-your-mouth experience.

Lean tuna that allows you to savor the fish's original umami. Enjoy its refreshing taste and moist texture.

Lean tuna marinated in a soy-based sauce. The moisture is removed, resulting in a sticky texture and concentrated umami flavor.

A relative of bonito, this fish is rich in fat and has a deep flavor. Also known as "Suma-gatsuo," it offers a melt-in-your-mouth texture.

Lean meat from the sei whale. It has a rich, game-like umami yet is tender with a less gamey flavor.

Squid with a crisp, satisfying bite. The more you chew, the more its elegant sweetness spreads in your mouth.

A white fish with distinctive vibrant red skin. The flesh is tender and fatty, with a rich sweetness and umami.

A representative white fish with a delicate and elegant taste. Enjoy its moderate firmness and subtle umami.

A type of deep-sea fish with very high fat content. It is characterized by its rich fatty sweetness and melt-in-your-mouth tender flesh.

Young sea bream with a soft skin and delicate flesh. Often cured in vinegar, it has a refreshing taste with a subtle sweetness.

Fresh sea bream cured with kelp. Excess moisture is removed, and the kelp's umami permeates the fish, resulting in a sticky texture and deep flavor.

This dish features high-grade whitethroat sea bass (shiroamadai) cured with kelp. The kelp's umami enhances the fish's elegant sweetness, creating a very profound flavor.

A high-grade fish, also known as the "phantom fish." Its firm white flesh is rich in high-quality fat, offering a deep umami flavor.

A fish with a rich flavor and abundant fat. Its characteristic is the melt-in-your-mouth sweetness of the fat.

A representative of Edo-mae sushi's "hikarimono" (shiny fish). Curing in vinegar brings out the fish's umami, offering a balance of refreshing acidity and flavor.

Oily sardine. It has a soft flesh and the strong umami characteristic of blue fish. Its flavor is enhanced when eaten with condiments like ginger.

A shiny fish with a good balance of moderate fat and solid umami. Its flesh is firm, offering a good balance of blue fish flavor and sweetness.

A high-grade fish within the horse mackerel family. It has fine, fatty marbling, a smooth texture, and an elegant richness.

Vinegared mackerel seasoned with sesame. The rich flavor of the mackerel's fat pairs wonderfully with the nutty aroma of sesame.

A shellfish with a red-colored tip, characterized by its thick and tender texture. As you chew, sweetness seeps out, offering a unique flavor.

A type of whelk with a distinct, firm, chewy texture. It has a rich aroma of the sea and a delicate, sweet flavor.

A high-grade shellfish with vibrant red flesh. It has a unique crisp texture and a rich aroma of the sea.

Shrimp that turns a vibrant red when boiled, enhancing its sweetness. Its plump, springy texture and rich umami are captivating.

A crab with delicate, sweet flesh. You can enjoy the rich flavor of the crab itself.

Body meat from the "Echizen Gani," a brand of snow crab from Fukui Prefecture. The fine fibers provide a fluffy texture and elegant sweetness.

Leg meat from the "Echizen Gani," a brand of snow crab from Fukui Prefecture. This luxurious dish is packed with meat and features a juicy, intensely sweet flavor.

Cod milt. It is extremely creamy and offers a rich, melt-in-your-mouth flavor.

Salmon roe marinated in soy sauce. The popping texture is enjoyable, and a rich umami flavor bursts from within.

Also known as "foie gras of the sea," this is monkfish liver. It is characterized by its extremely rich and creamy taste.

Rich sea urchin with a vibrant orange color. It has an intensely sweet, creamy flavor and a rich aroma of the sea that fills your mouth.

Hand-rolled sushi combining minced tuna (fatty part) and pickled daikon radish. The sweetness of the fatty tuna, the saltiness of the daikon, and the crunchy texture are a perfect match.