01 / ABOUT THE PLACE
About this place
From lean tuna to medium-fatty toro, then simmered clam and conger eel: the omakase at Tsukiji Aozora Sandaime Marunouchi can centre on a leisurely tasting of tuna, or weave in small dishes between one piece of sushi and the next. One visitor particularly remembered the lean tuna and medium-fatty toro made with tuna from Fujita Suisan. The aged lean cut had a concentrated savoury flavour, they said, while the medium-fatty toro was smooth with fat and rich in umami. Simmered clam stood out for the interplay of the clam’s flavour and the sweet glaze; the conger eel for its substantial piece of fish and cleanly sweet glaze. The appeal of omakase lies in exploring these different preparations alongside the tuna.
There are courses combining several small dishes with sushi, as well as sushi-only omakase. The dinner menu also lists options featuring 2–3 or 5 varieties of Fujita tuna. For a meal that begins with small dishes, two bites enjoyed by another visitor offer a glimpse of what might feature: ankimo (monkfish liver) with watermelon narazuke, and an iwashi seaweed roll pairing the crispness of cucumber with plum and shiso.
The lunch menu lists a sushi-only course for 9,900 yen and an omakase with small dishes and sushi for 13,200 yen. For the daytime omakase, the head chef selects fish at Toyosu Market in the morning; the number of items varies with the day’s supply. Drinks are also available, including an all-you-can-drink course where sake is selected to suit your preferences, as well as draft beer and Yamazaki highballs. Dinner reservations are available, and the restaurant recommends booking.
