Top Chef Selection ~Pioneers~
Tsukiji: 'Tsukiji Tamura'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Restaurant information
Restaurant information
"Tsukiji Tamura" opened in Tsukiji, Tokyo, in 1964. After closing temporarily following the sudden death of third-generation chef Takashi Tamura in 2020, it reopened, renewed, in March 2024. Yoda-san worked at a general company before entering the culinary profession at age 29. After training at a Japanese restaurant in Nihonbashi, he spent about 8 years under third-generation chef Takashi Tamura, learning both the mindset and the technique needed to be his successor. The restaurant closed following the third generation's sudden death, but Yoda-san, husband of the young proprietress (wakaokami), took over as the fourth generation and reopened it, renewed, in March 2024.
Pass through the solemn entrance, reminiscent of the restaurant's earlier premises, and take the elevator up to the second floor. In the private rooms, warmed by the feel of natural wood, hangs a scroll passed down from the previous generation.
〒104-0045
2-12-11 Tsukiji, Chuo-ku, Tokyo, 2F
TEL: 03-3541-2591
Hours: 17:00-22:00
Closed Mondays and Sundays
Shijimi Clam Chawanmushi, Cauliflower Surinagashi
This appetizer is a dish we also served during our pre-opening. The image is of something like a 'Ja…
DETAIL
Fried Milt and Scallop, Turnip Mizore Agedashi Style
The key point of 'fried milt and scallop, turnip mizore agedashi style' is adding strong umami to th…
DETAIL
Tilefish Matsukasa-age, with Sweet-and-Sour Thickened Sauce
Pine-cone-style fried tilefish is a classic dish, but I wanted to add a bit of a twist to the flavor…
DETAIL
Simmered Daikon
Encountering Yushima daikon from Kumamoto Prefecture was what led me to think about how best to make…
DETAIL
Softshell Turtle Takikomi Gohan
In the past, our restaurant served a clear-soup course with large pieces of softshell turtle, but si…
DETAIL
Shiso rice porridge
Rice porridge has been served at the end of our course meals since the beginning. By washing the ri…
DETAIL
COMMENT
While valuing what I've learned — things like 'using ingredients without any waste' — I also try to express my own style. It's long been said that 'the dashi at Tsukiji Tamura is delicious,' but rather than using our delicious katsuo dashi too heavily everywhere, I've built the menu in my own way so that guests can savor it fully in the closing zōsui. Going forward, I want to train people and send chefs who trained at our restaurant out into the world. I think that's my destiny. Someday I'd also like to publish a cookbook.