Sushi Tatsunari

One of the pleasures of Sushi Tatsunari is starting with small plates that showcase seasonal ingredients before moving on to nigiri. Diners have mentioned sardines, scallops with seaweed, yuba with crab meat and tenderly simmered abalone. These dishes also appear among the menu suggestions, though what is served can vary with the season; the meal may begin with seasonal bites before progressing to sushi.

The slow-simmered abalone stood out for one diner, who described it as a dish cooked over a long period. Those interested in the craft behind each course may want to try the small plates as well as the nigiri. Visitors have also praised the care taken with the Edo-style nigiri, which features seasonal fish.

The restaurant’s introduction also mentions squid with sea urchin, eel skewers and handmade hiryozu, offering further ideas for dishes to enjoy between pieces of sushi. The eight-seat counter gives diners a chance to take in the tableware and surroundings along with the food. One visitor said that, when they ordered sake to go with the meal, the owner poured a recommendation; choosing the next glass can add another pleasure to the meal.

Dinner is listed as reservation-only, so it is worth booking a seat before you go.