Tsukiji Sushi Omakase Chikaku no 2 Kai

An outstanding cost-performance course centered on our signature Edomae Sushi technique.

We say 22 dishes, but what the heck, we serve a lot (laughs). (Laughs) Although you mainly serve dishes that the owner, Kenshiro, likes and that are based on Edo-mae techniques combined with modern techniques. I think there are a lot of jobs that you eat for the first time. For example, sardines that have been aged and emulsified for more than 30 days, clams that have had dashi broth for 5 years, 2kgup Densuke conger eel, disappearing tiger prawn oboro, or Hokiyori clams boiled at 48 degrees in a reduced pressure cooker. You've probably never heard of it, have you? Such work is a fusion of Edo-mae and modern. Aged food is a matter of course depending on the cuisine. More delicious, more surprising, more enjoyable. That is my job.

Our lunch service is limited by the length of stay. Lunch is basically an opportunity for young chefs to gain experience, but please be assured that our chefs are still standing at the counter during dinner hours. The course is a flat rate per couple. Children under elementary school age can be served at the same time but cannot be served at the counter.