Tatsumi Sushi

10/23/2025

Kohada season is here 🐟✨— the classic Edomae flavor that sushi chefs wait all year for.

10/11/2025

夏の思い出、秋の味を待ちながら。🐙🍂🦪

Summer was beautiful… but fall tastes better 🫧🐟🍁”

10/03/2025

Kasugodai time! ✨

It’s known for its sweet, delicate, and less fatty flavor because it has not had time to accumulate as much fat as the adult madai. We prepare kasugodai with specific techniques to enhance its subtle flavors, blanching its skin to create a contrast with the tender flesh. Finally we give it a vinegar wash before serving. 🪩✨

07/17/2025

Live Hamanaka Uni today! ✨🪩🤍

02/06/2025

Shinko, our favorite hikarimono. The tastiest treat of early summer. ☀️☀️🔥

11/27/2024

Chirashi done right ✨

06/18/2024

06/18/2024

IYKYK✨

06/12/2024

いちごいちえ

Cherish this unique moment. ✨

04/05/2024

This is how heaven looks like. 🦀 Our signature take on Kegani sashimi with kani miso. Thank you to .mono for capturing this!

02/28/2024

Each bite is a testament to our commitment to delivering exceptional flavors and quality. Join us today and embark on a journey through the remarkable tastes of the sea. 🌊🍣

02/21/2024

Elevating the Anago experience: Twice-cooked, twice-loved. Succulent, charred perfection that dances on the palate. Anago is known for its delicate and tender texture, along with a mild and slightly sweet flavor. Unlike unagi (freshwater eel), which is typically grilled with a sweet soy-based sauce, anago is often served salted and steamed or simmered. Its special qualities lie in its refined taste, soft texture, and the versatility with which it can be prepared to highlight its natural flavors. Anago is considered a delicacy in sushi and traditional Japanese dishes, adding a touch of sophistication to culinary experiences.🌟🍣 ”