01 / ABOUT THE PLACE
About this place
Browsing the menu filled with regional provenance details sets the tone for an evening at Tsukiji Takemasa, tucked along a quiet street in Minami-Otsuka. A natural starting point is the seared bonito, prepared over high heat until the skin is aromatic and crisp. Sourced from Katsuura in Chiba Prefecture, the seared bonito Tosa salt-style dish pairs a rich, smoky savor with a generous mound of fresh aromatics, making it an ideal match for sake.
The seafood lineup goes well beyond bonito. Dishes such as wild bluefin tuna hagashi—prepared by carefully peeling away sinew to showcase a tender, velvety texture—and sweet octopus highlight the distinct qualities of each ingredient. The menu moves effortlessly between delicate bites like fresh yuba topped with sea urchin, simmered kinki rockfish brought in from Hidaka in Hokkaido, and salt-grilled Abashiri whale meat.
For a heartier meal, the Mikawa Isshiki unaju, prepared with eel from Aichi Prefecture, can anchor the table as a rich centerpiece. Unconventional closing dishes, including a comforting omurice favored by regulars and simple rice balls, provide an unexpected and welcome contrast to the formal sashimi courses.
A well-curated sake list offers selections served chilled or gently warmed to complement each dish. With both counter and table seating, the quiet room suits solo diners focusing on food and drink just as well as small groups sharing conversation. Because the kitchen prepares each dish to order with care, dinner reservations are recommended.
