The original Okame sushi shop at Tsukiji was a classically rustic Edo-style sushi joint: standing-only, cramped, smoking permitted. The Toyosu version is more polished: the 13 counter seats are spaciously spread out in a horseshoe shape around the sushi chefs and the restaurant is non-smoking.
The Okame staff work efficiently and amicably together, interacting warmly with guests while adding special touches to their sushi, like a brush of house-made nikiri-joyu (a thin, sweetish sauce made of soy sauce, dashi and mirin, which was a feature of Edo-mae sushi) applied to some of the fish slices. Some of the other standout items on the omakase menu may include – depending on the season – uni nigiri topped with flakes of salt, katsuo (skipjack tuna) with grated ginger, shirako (milt) nigiri dressed with a little ponzu and daikon oroshi (grated radish), and nigiri topped with finely minced fatty tuna and spring onion.
There are two options for omakase – ¥3,600 and ¥4,200 – as well as a standard sushi set for ¥2,500, special sushi set for ¥3,500 and a kaisendon (sashimi rice bowl) for ¥3,000.