Aozora Sandaime is a Tsukiji institution. This elegant Edomae sushi restaurant has been around for about 100 years, famed for its wild-caught tuna and seasonal fish. Its third-generation owner, however, has recently leveraged on the company’s reputation for quality seafood to introduce a new way of enjoying fish in Tsukiji through the new sister restaurant Tsukiji Yakiuo Ishikawa.
Tsukiji Yakiuo Ishikawa has all the offerings of a good sushi restaurant. On the menu are sea bream, yellowtail, blackthroat sea perch, anago (salt-water eel), fugu (blowfish) and, of course, tuna in various levels of fattiness, from the lean cheeks to the unctuously rich belly, just to name a few. But instead of enjoying them raw as is, you’re meant to grill them very lightly over fire. And since these are sashimi-grade fish, they come without marinade, just a light seasoning of salt or soy sauce to accentuate their natural flavours.
This fish yakiniku restaurant is a rare gem in the Tsukiji outer market, where a majority of restaurants offer barely distinguishable sushi sets or kaisendon (raw fish on rice). It certainly is a much needed respite from the sea of raw seafood restaurants. Tsukiji Yakiuo Ishikawa is spread out over two floors: the ground level is an open space with tables for two and four while upstairs features rooms that can fit up to four diners each. Every table is fitted with a gas grill.
Come lunch or dinner, you can order a platter of different types of fish (lunch from ¥2,260, dinner from ¥3,470). And we recommend you add on a piece of otoro. This fattiest cut of tuna is so beautifully marbled it almost looks like wagyu beef. All it needs is a flash grill to sear the outside, leaving the inside pink and raw. The texture is akin to biting into a piece of ripe, juicy peach – it’s sensational.
Don’t worry if you’re apprehensive about grilling. The staff will demonstrate by cooking the first few pieces for you. You can then take over, grill the fish to your liking, and enjoy them with a bowl of red vinegared rice.
