Sushi Tatsu

Good things come to those who wait, and Sushi Tatsu knows this very well. This Shibuya traditional Edomae-style sushi restaurant continues to use many of the old ways behind its counter, but perhaps most notable is its use of aged maguro (tuna) in its sushi. Almost no other restaurant ages maguro the way that Sushi Tatsu does, which is highly time-consuming and labor-intensive. The sushi is aged over a two-week period, with the chef carefully and slowly shaving off pieces as they mature. The result is a highly intense umami flavor that is even richer and deeper than fresh-butchered tuna. Similarly, the saltwater conger eel (anago), one of the staples of Edomae sushi, is butchered and fileted directly in the restaurant itself, rather than being prepared by suppliers beforehand. In doing so, the chef minimizes the exposure of the eel’s flesh, ensuring that it reaches the diner as fresh as possible. It may take more time than simply having it done by the supplier, but for the customer? It’s worth it, says the chef. Whether its patrons choose to dine in the restaurant's private rooms or at the counter, they can rest assured that they will have the chefs' full attention. It's the perfect place to enjoy traditional sushi, removed from the Shibuya bustle.