Tsukiji Kagura Sushi Shinkan (Annex)

Restaurant Details

When the fish market moved from Tsukiji to Toyosu, Tsukiji Kagura Sushi remained in place, continuing to serve its loyal patrons sushi the Edomae way. "Edomae," meaning "in front of Edo," refers to sushi made from seafood sourced directly from the waters of Edo Bay.

Located on the outer edge of the former Tsukiji Fish Market, the Tsukiji Kagura Sushi Shinkan, its annex location, inherits the flagship's idea of staying true to tradition. Working with an omakase format, the nigiri offerings are as authentic and sublime, curated by the store’s top sushi chefs. The temperature-controlled sushi rice, made by mixing Hitomebore rice from Yamagata Prefecture with red rice vinegar, is a departure from the modern preference for white vinegar and sugar. This technique imparts a mellow tang, a uniquely amber hue to the grains and a distinct umami.

The restaurant embraces techniques such as curing, boiling, marinating, and grilling — methods developed during a time when refrigeration didn’t exist and chefs had to find creative ways to preserve their fish. On any given day, you might find conger eel carefully boiled, tuna marinated and clams cooked.

Take note of the rare, luxurious selection of fish, too, like the seared sushi splendid alfonsino, blackthroat seaperch and medium-fatty tuna. Known for their “aburi” (seared) nigiri, the grilling process begins only after an order is placed. Each fish is scorched using a method tailored to its characteristics, and a final touch of natural rock salt from Bolivia enhances the flavor and char. Soy sauce to accompany is an original blend tailored to different purposes — for dipping or for boiling.

A glance at Tsukiji Kagura Sushi Annex’s space (charming, old-school wood interior) and the menu (strictly Edomae) reveals that tradition thrives here even against the modern tide.