01 / ABOUT THE PLACE
About this place
Lift the lid of the lacquer box, and you are greeted by two distinct vessels: one holding a glossy assortment of sashimi, the other filled with intricately seasoned sushi rice. Standing on a street corner in Tsukiji 2-chome, Tatsumizushi is renowned for its signature separate-style chirashizushi, designed to let diners appreciate the raw seafood and seasoned rice independently. The special-grade sushi rice is tossed with simmered conger eel, salmon roe, and sea urchin, imbuing each grain with deep flavor. This format accommodates drink lovers nicely: you can nibble directly from the sashimi platter alongside cold sake or beer before moving on to the savory rice.
Beyond the top-tier special chirashizushi, the shop prepares "Matsu" (pine) and "Ume" (plum) grades, along with an extensive nigiri selection. Lunchtime brings accessible sets of nigiri and chirashi served with comforting bowls of shijimi clam miso soup, making it an approachable stop during the day. In the evening, the kitchen turns out an assortment of cooked and raw small plates—from simmered fish collar and abalone sashimi to anago pressed sushi and house-made salted fermented squid—providing a leisurely backdrop for an unhurried round of drinks.
Inside, the straightforward dining room offers counter seating alongside raised tatami areas, enveloped in quiet calm. The chef prepares each dish with deliberate care, so visiting with time to spare allows you to savor the tranquil pace as your meal is made. It is an unpretentious haven where diners can settle in and enjoy thoughtfully crafted sushi shaped by years of Tsukiji heritage.
