Food Hall & Restaurants

Enjoy Edo-style Sushi prepared in the most proper way!


Enjoy Edo-style Sushi to the Fullest at Tsukiji Aozora Sandaime, Where Seafood Ingredients are Simmered, Steamed, Bled and Processed to Preserve Freshness, or Seared as Needed



Tsukiji Aozora Sandaime is the combination of the third generation of a 100-year-old fish market and a third-generation sushi master. This shop offers high-class sushi with flavors tailored to the base ingredients.


Edomae-zushi (Edo-style sushi), a famous local cuisine of Tokyo (formerly Edo), traces its roots back to the 18th century. Hanaya Yohei originally proposed the idea of food that "you set on rice and eat right there on the spot." Afterward, Edo-style sushi became a fast-food hit throughout the city and eventually spread to the rest of Japan.


Tsukiji Aozora Sandaime purchases seasonal fish and other seafood fresh from the Tsukiji Market every morning. The way in which one cuts these ingredients is very important because it determines the sushi's flavor and aesthetic appeal: by cutting in one quick motion, the flesh of the seafood ingredient and its cells remain intact.


The rice used to make sushi is called shari. The flavoring of shari, carried out by adding salt and rice vinegar, determines the taste of the finished sushi. Seasoned masters carefully call upon their impressive skills to carefully and quickly prepare each sushi without damaging a single grain of rice.


With its unique spicy kick and flavor, wasabi serves as an important sushi seasoning, and it also helps eliminate strong fishy odors. If you prefer wasabi-free sushi, request sabi-nuki (no wasabi) when ordering your sushi.


Ultra-popular tuna (maguro) sushi comes in three varieties: akami (standard), chutoro (medium fatty) and otoro (fatty). Akami has a deep-reaching taste and solid flavor; chutoro features a refined taste characterized by its good balance between fattiness and standard maguro flavor; and otoro boasts a rich and smooth taste that registers the second it enters your mouth.


Shellfish has been loved by the Japanese people since ancient times. Hotate scallops are sliced in a crisscross pattern in consideration of their muscle fiber composition to achieve a supple texture and well-rounded sweetness.


Tsukiji Aozora Sandaime serves freshly prepared sushi one by one rather than bringing them out together on a large platter. Light-tasting sushi are served first followed by increasingly richer-tasting selections as the meal progresses--a serving order that makes your meal that much more delicious!


When eating sushi, the custom is to eat each one in a single bite. We recommend turning each sushi upside-down and adding just a touch of soy sauce before eating it--positioning the seafood portion on the bottom can help you enjoy the savory tastes of the fresh ingredients even more.


Sushi ingredients are meant to offer elegantly subtle tastes and smells. Therefore, in order to fully enjoy each painstakingly prepared sushi to the fullest, it's best to use little or no perfume/cologne when dining at this sushi restaurant.

Latest Articles

  • Japan Edition - Experiencing the beauty of Japanese craftsmen's works at Ginza Mitsukoshi
    Art,craft & Homewares
  • Styles for Fall/Winter 2018 from <4th of GINZA>
  • The Beautiful "Black" Colors of Japan - Japanese Formal Black Fashion -
  • GINZA Gentlemen's Lounge
    GINZA MITSUKOSHI Information
  • Le PLAYCE ― Fall's Fashion Trends in Tokyo