Toichi

Arranged on wide ceramic plates, Pacific bluefin tuna spans rich lean cuts to delicately marbled chutoro, offering deep flavor in every piece. Situated in Tsukuda, Chuo-ku, Tokyo, the Japanese dining spot Toichi highlights fresh seafood and seasonal delicacies. Along with tender, sweet white fish and melting sweet shrimp, the kitchen presents dishes tailored to the season, such as blanched pike conger touched with tart plum paste.

Beyond sashimi, cooked fish preparations showcase equal care. Grilled fish collars flake apart softly at the touch of a chopstick, offering rich flesh alongside crisp, fragrant skin. Skewered tuna and scallions, or tuna collar and tail meat simmered in savory broth, reflect a resourceful approach to working with different cuts.

For drinking snacks, the potato salad topped with flying fish roe is a favorite, layering briny popping beads over creamy potatoes. The kitchen also turns out daily obanzai small plates, house-simmered beef tendon, and fried chicken served with jalapeño tartar sauce, giving diners plenty of freedom to mix and match.

Drink options span regional sakes like Tedorigawa and Kokuryu, highballs made with Hioki whisky, and freshly brewed tea highballs. Selecting a drink to match the fish is an essential part of the visit. With both counter seats and tables available, the setting easily accommodates solo diners dropping in for a meal or small groups gathering for drinks.