Tsukiji Itadori Uogashi Senryo
Time Out says
This restaurant in Tsukiji is popular for its kaisen hitsumabushi, a small wooden bucket of rice topped with 12 different types of fresh seafood. You can also select the amount of sea urchin by weight (15g or 30g) and its origin (domestic or imported).
The best part of this dish is that you can enjoy it three ways. First, put aside the sea urchin and just sample the fresh seafood with the rice. The combination of the moderately springy tuna, sea bream and yellowtail, plus the crunchy octopus and the ‘popping’ texture of herring roe is deliciously moreish. Next, mix the sea urchin into the rice and seafood to give it a creamy finish. The last step involves turning the bucket of rice into an ochazuke, where you pour in a flavourful kelp-dashi stock just before eating.
1F, 4-10-14 Tsukiji, Chuo-ku
|Transport:||Tsukiji Station (Hibiya line)|
|Opening hours:||Mon-Sat and day before hols 8am-11pm (L.O. 10.30pm), Sun & hols 8am-9pm (L.O. 8.30pm)|