Fresh “Seafood” from Toyosu Market
Toyosu Market is one of the largest wholesale markets in the world for all kinds of marine products, fruits, and vegetables.
With a commitment to serving truly exceptional sushi, Tsukiji Kagura Sushi’s executive chef personally visits Toyosu Market to negotiate with trusted suppliers, purchasing the freshest fish with a keen focus on seasonality and origin. The purchased fish are then expertly prepared using traditional Edo-style preparation (called Shigoto), a sushi chef’s craftsmanship.
During the Edo period, this Shigoto was done not only to preserve the toppings but also to enhance their flavor.
Carrying on this spirit, Tsukiji Kagura Sushi wholeheartedly prepares each fish with Edo-style preparation.
Traditional Edo-Style "Red Vinegared Sushi Rice"
Tsukiji Kagura Sushi’s commitment extends not only to the ingredients but also to the sushi rice.
Our exclusive "Red Vinegared Sushi Rice," available only at Tsukiji Kagura Sushi, is made by mixing Yamagata "Hitomebore" rice with Kagura’s original five-year-aged red vinegar.
This distinctive rice is prepared using our proprietary method, imparting a mild acidity from the red vinegar to the entire sushi, enhancing the umami of the ingredients.
It also goes well with Kagura’s flavors, which is made with an abundance of natural ingredients. Many sushi restaurants do not use red vinegared sushi rice, as it requires precise temperature control due to the use of red vinegar, making it difficult to handle.
However, to preserve the traditional flavor, Tsukiji Kagura Sushi meticulously controls the temperature to use red vinegared sushi rice, serving the traditional flavor to our customers without compromise.
Kagura Sushi Chef's Shigoto (Preparation)
In the Edo period, sushi restaurants were operated as stalls and lacked modern refrigeration technology, causing fish to spoil quickly.
To address this issue, sushi chefs of the time employed various preparation methods such as “pickling with vinegar”, “simmering”, and “marinating in soy sauce” to preserve the fish and enhance its flavor. These preparations are called "Shigoto."
Tsukiji Kagura Sushi uses red vinegar for pickling and finishes simmered conger eel to order.
Though it is a painstaking process, every step is taken to delight our customers. Since our founding in Tsukiji, we have continued to uphold the traditional "Shigoto" of sushi chefs, offering the best Nigiri Sushi to our customers.
Our Signature “Aburi” Sushi
At Tsukiji Kagura Sushi, we also offer "Aburi (seared)” sushi with toppings such as splendid alfonsino, blackthroat seaperch, medium fatty tuna, and salmon.
Each piece of our seared sushi is individually seared over an open flame upon order, creating beautiful charring and patterns, with our searing techniques adjusted to bring out the best flavors of each topping.
For oily fish like medium fatty tuna and salmon, searing reduces excess fat, resulting in a lighter, more refined taste when seasoned with natural rock salt and lemon.
The seared toppings, with their full umami from natural ingredients, perfectly complement our signature red vinegared sushi rice, known for its mild umami, creating a harmonious balance of flavors. Enjoy our seared sushi, a customer favorite since our founding.
Natural "Rock Salt"
Tsukiji Kagura Sushi’s commitment extends not only to the ingredients but also to the sushi rice,
but also “Rock Salt” used for searing.
We use rock salt naturally crystallised over 300 million years in Bolivia, South America. This rock salt is rich in minerals, containing 20 to 30 times more iron and calcium than regular salt, enhancing the natural sweetness of our sushi.
At Tsukiji Kagura Sushi, we recommend enjoying our seared sushi without soy sauce. This allows you to fully appreciate the delicate flavors of the seared sushi, which are preserved and enhanced by our rock salt. Using soy sauce may cause these subtle flavors to be lost and diminish the umami experience.
Enhancing Umami with “Soy Sauce”
Tsukiji Kagura Sushi's commitment extends to soy sauce as well.
The soy sauces used at Tsukiji Kagura Sushi are all crafted with unique recipes tailored for specific purposes such as marinating, simmering for sweet soy sauce, and soy-marinading, ensuring the best match and balance with our sushi.
In particular, the soy sauce we provide to our customers is made using dried bonito, carefully prepared to avoid any fishy or off-flavors while maintaining a low salt content. This soy sauce is designed to complement Tsukiji Kagura Sushi’s signature red vinegared sushi, enhancing its flavor without interfering with the delicate taste of the sushi.
Discover “Luxury” and “Delicacies”
At Tsukiji Kagura Sushi, you can enjoy a wide variety of premium “luxury” fish and rare “delicacies”.
To ensure offering our customers the freshest, most seasonal ingredients throughout the year, we carefully research and source from the origins that offer the best quality at the peak of each season.
No other restaurant in Tsukiji offers such a diverse variety of seafood we provide. Since our founding, we have visited the market daily to deal directly with suppliers for sourcing seafood. This long-standing trust, built over many years of dialogue between Tsukiji Kagura Sushi and our suppliers, allows us to consistently offer an unparalleled selection of fresh seafood to our customers.
