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Ratings and Reviews

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About

Visited

Tsuta

Name: Tsuta
Telephone: +81332994758
Price range: JPY 5,500
Rating: 3.09

つた

3.09

（1 reviews）

JPY 5,500

Kaiseki

Shibuya-ku, Tokyo, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 5,500

Hours

Sunday

18:30~25:30

(L.O.25:00)

Accepts reservations

Monday

18:30~25:30

(L.O.25:00)

Accepts reservations

Tuesday

18:30~25:30

(L.O.25:00)

Accepts reservations

Wednesday

18:30~25:30

(L.O.25:00)

Accepts reservations

Thursday

18:30~25:30

(L.O.25:00)

Accepts reservations

Friday

18:30~25:30

(L.O.25:00)

Accepts reservations

Saturday

Closed

Public holiday

Closed

Address

Nearby stations

0.49km from Hatsudai station0.73km from Nishishinnjukugochoume station0.89km from Hayagaya station1.18km from Nakanoshinnbashi station1.20km from Sannguubashi station

Seating Options

Counter

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

July 12 to August 8, 2026

S	M	T	W	T	F	S
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19	20	21	22	23	24	25
26	27	28	29	30	31	8/1
2	3	4	5	6	7	8

：Real-time reservation

：Request

：No available seats

：Closed

A hidden gem to enjoy fresh seafood and traditional Japanese cuisine

Nestled in a corner of the shopping district in Hatsudai, the small eatery 'Tsuta' is renowned for its exquisite dishes made with fresh seafood. The chef's dedication is evident in the sashimi platter and the richly flavored nameko, both of which are particularly popular and unforgettable once tasted. In this cozy space, you can enjoy a relaxed atmosphere that encourages you to indulge in drinks.

Ratings

3.09（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.12(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

CHIHIRO

@chihiro-573922

Japan

Sep 23, 2025

4.0

The seafood was all very fresh, and I was first impressed by the sashimi platter. Each piece was firm, and the tuna, wild yellowtail, and flounder were all very delicious. The nameko (a type of fish) had a wonderful combination of miso flavor and the aroma of herbs, and the presentation on the leaf was beautiful and enjoyable. The hot pot with dobujiru had the richness of monkfish liver melting into it, and the orange-colored soup was full of umami. I was completely satisfied even with the final rice porridge, and the oden, fried oysters, and shrimp tempura were all carefully prepared and fulfilling. The service was prompt and comfortable, and the selection of shochu and sake was unique and enjoyable.

1