Best Tuna Sashimi in Tokyo: A Kaiseki Journey at Ise Sueyoshi

2025.03.24

The menu for April, 2024

Ocean’s Red Jewel

Tuna is often referred to as the “red jewel of the sea”, symbolizing the essence of Japanese cuisine. Its vibrant red flesh, smooth texture, and deep umami flavor captivate gourmets around the world.

Tuna sashimi and sushi are highly regarded in luxury restaurants not only in Japan but also in the U.S. and Europe. However, the experience of tasting tuna in Japan is entirely different. This is because Japanese tuna is backed by exceptional fishing techniques, a meticulously controlled distribution system, and the unparalleled craftsmanship of sushi and kaiseki chefs.

At Ise Sueyoshi in Roppongi, Tokyo, tuna’s full potential is brought to life through kaiseki cuisine. Every dish is carefully crafted to highlight the depth of tuna’s flavors using traditional Japanese techniques. If you are visiting Japan, experiencing this ultimate expression of tuna is something you should not miss.

Let’s embark on a journey to discover the true essence of tuna—an experience that is uniquely Japanese.

Japan’s Maguro Pursuit

The true excellence of Japanese tuna lies in more than just freshness. From the very moment of capture, Japan employs advanced techniques and meticulous handling to ensure that the tuna reaches its peak flavor.

The Art of “Shime”—Tuna Processing Techniques

Japanese fishermen use highly refined methods such as “Ikejime” (活締め) and “Shinkeijime” (神経締め) to minimize stress on the fish and preserve its optimal flavor.

Ikejime: A precise technique where the fish is instantly immobilized to prevent lactic acid buildup, keeping the texture and taste pristine.
Shinkeijime: A method that halts rigor mortis, extending freshness while enhancing the umami of the tuna.
Proper blood draining: This crucial step eliminates any unpleasant odors and prepares the fish for controlled aging, unlocking deeper flavors.

These techniques are exclusive to Japan, making Japanese sashimi culture unique and unparalleled worldwide.

Speed and Precision in Distribution

From fishing ports to the finest restaurants, Japan’s distribution system is engineered for absolute precision.

Temperature control & logistics: Every step is meticulously monitored to maintain peak freshness.
Toyosu Market (formerly Tsukiji): The world’s premier seafood hub, where skilled experts assess and select only the highest-quality tuna.
Unrivaled supply chain efficiency: Ensuring that freshly caught tuna arrives at top restaurants in its most pristine condition—something nearly impossible in other countries.

Why Japan is the Best Place to Enjoy Tuna

In America and Europe, long transportation times and reliance on freezing methods are unavoidable. In contrast, Japan’s advanced handling techniques allow freshly caught tuna to be served at its absolute peak.

This is the ultimate reason why tuna sashimi in Japan is unlike anywhere else.

“If you travel to Japan, seeking out the finest tuna is a must.”

For those looking to elevate this experience further, kaiseki cuisine transforms tuna into an art form. One of the best places to indulge in this gastronomic masterpiece is Ise Sueyoshi, a Michelin-recognized kaiseki restaurant in Roppongi, Tokyo.

Sashimi’s Artful Secrets

When people hear the word “sashimi,” they may think it’s simply a dish where fresh fish is sliced and arranged on a plate. However, sashimi is one of the most technically demanding and skill-intensive dishes in Japanese cuisine.

The Precision of the Knife

The beauty and flavor of sashimi depend entirely on the angle of the knife, the way it enters the flesh, and the direction of each cut—all of which must be precisely calculated.

A perfectly angled cut preserves the delicate fibers of the tuna, creating a melt-in-the-mouth texture.
A poor cut can ruin the texture and diminish the intricate flavors that make sashimi so exquisite.

A single slice, executed with precision, can enhance or break the natural beauty of the fish.

Storage, Temperature, and Aging

Providing the ultimate sashimi experience is not just about freshness.

Factors like the size of the fish, the fat content, the progression of rigor mortis, and the firmness of the flesh must be meticulously analyzed.
The right aging process can unlock deep umami, elevating the taste to another level.
If the timing isn’t perfect, the balance of fat, sweetness, and texture will not reach its peak potential.

Mastery over these details is what defines true craftsmanship in sashimi preparation.

“Kire-Aji”—The True Essence of Sashimi

In Japanese, we have a term: “Kire-Aji” (切れ味), which literally means “sharpness” but also refers to the skillful precision of a craftsman.

Sashimi is not just about slicing fish—it is about harnessing the perfect cut to elevate the dish.

That is why, in top-tier restaurants, only the most experienced chefs are entrusted with handling sashimi.

At Ise Sueyoshi, our head chef, with years of expertise, carefully evaluates each piece of fish, determining the best way to highlight its unique character.

Here, every plate of sashimi is a harmonious fusion of skill, precision, and the natural beauty of the finest tuna—an experience that transcends food and becomes a true culinary art.

Dreaming of Tuna

Tuna is more than just an ingredient—it’s a flavor that etches itself into memory from the very first bite. Many returning guests at Ise Sueyoshi have shared their experiences, saying:
“I can’t forget the tuna I had here.”
“The tuna at Ise Sueyoshi appears in my dreams.”

Why does our tuna leave such a lasting impression?
The answer lies in our meticulously selected Ise Maguro, prepared with masterful techniques and a secret seasoning method that enhances its natural umami.

Exquisite Tuna Sashimi with Bekko Soy Sauce

When eating tuna sashimi, most people use ordinary soy sauce. However, at Ise Sueyoshi, we elevate the experience with a special “Bekko Soy Sauce.”

Bekko Soy Sauce is crafted by aging soy sauce with egg yolk, creating a rich, creamy depth of flavor. This aged sauce enhances the natural umami of tuna, adding layers of complexity. The combination results in a remarkably refined taste, leaving guests exclaiming,
“This is unlike any tuna sashimi I’ve ever had before!”

Warayaki Tuna – The Fragrance of Tradition

Another exclusive delicacy at Ise Sueyoshi is our Warayaki Tuna—tuna seared over burning straw.

The high heat of the straw locks in the umami while infusing the fish with a subtle smokiness.
The finishing touch is our secret-aged tamari soy sauce, which is meticulously maintained through daily heating and aging.
Over time, the sauce deepens in complexity, absorbing layers of smoky aroma and intensified umami from the tuna itself.

The result? A dish so extraordinary that guests describe it as “dream-like.”

At Ise Sueyoshi, our tuna is more than just a meal—it’s a culinary memory that stays with you long after your visit.

Ise Maguro’s Allure

“Ise Maguro” refers to a premium bluefin tuna cultivated in the pristine natural waters of Ise-Shima, Mie Prefecture. This exceptional tuna is raised in a unique environment that sets it apart from conventional farmed tuna.

The Blessings of Kaminosaki Bay

Ise Maguro thrives in Kaminosaki Bay, a special marine area in Ise-Shima that benefits from the nutrient-rich waters of the Kuroshio Current. The strong currents and rich ecosystem provide an environment that closely resembles the natural habitat of wild tuna.

This “northern environmental aquaculture” method maintains a relatively low water temperature, which enhances the texture of the flesh, making it firmer and more flavorful than standard farmed tuna.

A Perfect Balance of Lean and Fat

One of the defining characteristics of Ise Maguro is its deep red color and beautifully marbled texture. It boasts a delicate balance of lean meat and fat, resulting in a rich yet refreshing taste with a pronounced natural sweetness in the red meat.

Expertly Handled for Peak Flavor

Another key feature of Ise Maguro is the meticulous handling at harvest. The “Ikejime” technique, a traditional Japanese fish-processing method, is applied along with precise blood-draining techniques to preserve the pure umami of the tuna while eliminating any undesirable odors.

Every step of the process is carefully managed by skilled artisans, ensuring that Ise Maguro is nothing short of the pinnacle of tuna excellence.

Premium Sake Pairing

The deep umami of tuna can be further enhanced through the perfect pairing with Japanese sake. At Ise Sueyoshi, we carefully select the ideal sake for each tuna dish, creating combinations that maximize the harmony between flavors.

Kimoto & Yamahai: A Perfect Match for Tuna’s Umami

The rich red meat of tuna pairs exceptionally well with Kimoto and Yamahai sakes. These traditional brewing methods involve long fermentation times, resulting in bold umami flavors that complement the deep richness of tuna while maintaining a clean and refreshing finish.

Unexpected Harmony: Nigori Sake × Seared Straw-Smoked Tuna

An unexpected yet remarkable pairing is Nigori Sake with straw-seared tuna. Nigori sake, known for its gentle sweetness reminiscent of white rice, pairs beautifully with the smoky depth of our tamari-marinated seared tuna. This combination, similar to the concept of a tuna rice bowl, creates an amplified taste experience—where 1+1 becomes 3, or even 10.

A Bespoke Pairing Experience at Ise Sueyoshi

At Ise Sueyoshi, we provide tailored pairing recommendations based on your preferences. Whether you desire a crisp, dry sake to cleanse the palate or a well-balanced, slightly sweet sake to complement the tuna’s richness, we curate the perfect match for your dining experience.

Unlike wine pairings in French or Italian cuisine, sake integrates seamlessly with food, enhancing flavors without overpowering them. To experience the true harmony of tuna and sake, we invite you to indulge in the finest pairing experience at Ise Sueyoshi.

Kaiseki Unveiled Simply

Kaiseki cuisine is not merely a luxurious multi-course meal—it is a culinary art form that reflects the beauty of Japan’s four seasons. Originating from the spirit of hospitality in the Japanese tea ceremony, it was initially based on a simple one soup, three dishes (Ichiju-Sansai) structure. Over time, this art of dining has been refined to its most sophisticated form, emphasizing seasonality, balance, and harmony.

A kaiseki meal follows a carefully orchestrated sequence, including Sakizuke (appetizer), Hassun (seasonal platter), Wanmono (soup), Sashimi, Yakimono (grilled dish), Nimono (simmered dish), Gohan (rice course), and Mizugashi (dessert). Each dish builds anticipation for the next, creating a rhythmic flow of flavors and textures that guide the guest through an immersive dining experience.

Among these, sashimi holds a particularly significant place in Kaiseki. It is one of the purest expressions of Japanese cuisine, where simplicity and depth coexist. The delicate art of cutting, presentation, and precise temperature control showcases the true essence of premium ingredients.

At Ise Sueyoshi, we honor the fundamental philosophy of Kaiseki, crafting a dining experience that allows guests to fully immerse themselves in Japan’s culinary traditions and aesthetics. Through the finest seasonal ingredients, we invite you to discover the profound beauty of Japanese cuisine in its most authentic form.

Read more: What is Kaiseki cuisine?

Unforgettable Sueyoshi Dining

At Ise Sueyoshi, you are not just indulging in delicious sashimi—you are immersing yourself in Japanese culture itself.

We proudly serve the highest-grade Ise Maguro, prepared with masterful techniques that honor the traditions of kaiseki cuisine. But the experience does not stop there. Our menu showcases the very essence of Japanese gastronomy, featuring premium Wagyu beef, Ise lobster, and fugu (pufferfish)—ingredients so rare and exquisite that they are truly exclusive to Japan.

The intimate and refined atmosphere of Ise Sueyoshi also enhances the experience. While maintaining a sense of elegance, the setting remains welcoming and unpretentious, allowing you to fully relax and savor the moment. Our head chef, Yuuki Tanaka, personally guides you through each dish, offering insightful explanations in English to deepen your appreciation of Japanese culinary traditions.

Dining at Ise Sueyoshi is not just about enjoying a meal—it is about creating an unforgettable memory of your journey through Japan.

“A once-in-a-lifetime culinary experience awaits you at Ise Sueyoshi.”
We invite you to discover this extraordinary moment for yourself.

Vegetarian Kaiseki Options

Japanese cuisine is not solely centered around meat and fish. In fact, Japan has a long tradition of Shojin Ryori—a purely plant-based culinary practice that originated in Buddhist temples. At Ise Sueyoshi, we honor this tradition by offering a fully vegetarian and vegan-friendly Kaiseki experience.

The Beauty of Vegetarian Kaiseki

Our vegetarian Kaiseki is not a mere substitute for traditional dishes; rather, it is a culinary experience in its own right. By preserving the essence of Japanese cuisine, we craft dishes that offer depth of flavor, diverse textures, and exquisite presentation.

Some of our featured vegetarian dishes include:

Inari Sushi – Specially prepared deep-fried tofu, simmered in a fragrant dashi broth, and filled with vibrant vegetables and sushi rice.
Kombu & Jerusalem artichoke & burdock root, Broth Soup – A delicate soup that extracts the natural umami from kombu (kelp) and dried shiitake mushrooms, entirely free from bonito (fish-based) dashi.
Seasonal Vegetable Tempura – A crisp and airy tempura made with fresh, seasonal vegetables, carefully fried to preserve their natural flavors.

Customizable for Dietary Needs

At Ise Sueyoshi, we understand that dietary preferences and restrictions vary. We gladly accommodate gluten-free and other dietary needs with advance notice. Every dish is thoughtfully curated to ensure that each guest, regardless of dietary restrictions, enjoys an authentic and memorable Kaiseki experience.

“A true Kaiseki journey, even for vegetarians.”

For a special dining experience, we invite you to savor Ise Sueyoshi’s Vegetarian Kaiseki—a perfect harmony of tradition, flavor, and artistry.

For more about our vegan and gluten-free philosophy, please visit this page.

Vegan Kaiseki in Tokyo: Authentic Dining Experience in Roppongi

Chef’s Culinary Philosophy

At Ise Sueyoshi, Head Chef Yuuki Tanaka believes that cuisine is not just about using seasonal ingredients—it is about telling a story through food.

Bringing the Heart of Producers to the Table

For Tanaka, the origin of ingredients is as important as the dish itself.
Every ingredient used at Ise Sueyoshi is personally sourced by the chef, who visits farmers, fishermen, and artisans to understand their passion, dedication, and craftsmanship. By learning about their efforts, he ensures that each dish carries not only the finest flavors but also the soul of the producers who cultivated them.

“Kokoro no Ryutsuu” — A Connection Between Producers and Guests

To bring this philosophy to life, Ise Sueyoshi has created a unique “Kokoro no Ryutsuu Book” (Heart-to-Table Journal). This book shares the stories behind each ingredient, offering guests a deeper appreciation of their meal.
Moreover, feedback from guests is relayed back to the producers, creating a meaningful cycle of connection between those who grow the ingredients and those who enjoy them.

Bridging Cultures Through Culinary Narratives

Tanaka is also fluent in English, ensuring that international guests fully grasp the depth of Kaiseki cuisine. His detailed explanations go beyond the ingredients, providing insights into Japanese food culture and traditions.
Many visitors have expressed that dining at Ise Sueyoshi was “not just a meal, but a cultural experience”, leading them to return again and again.

**”Food is more than sustenance.It is a story of the land, the people, and the culture that shaped it.”**

At Ise Sueyoshi, dining is not just about taste—it is an opportunity to connect with Japan’s culinary heritage.
Through every meticulously crafted dish, we invite you to embark on a journey of flavor, history, and tradition.

The best of the best.

Nov 2024 • couples

Ise Sueyoshi, as others have observed, is a 10 out of 10, not just a five — or as Spinal Tap fans will understand it’s even an 11. The concept is beautiful. A small , welcoming space, with five seats at the bar and a few tables elsewhere, serves cuisine based on the refined provisions that come from the Mie prefecture, particularly the Ise area, where Chef Tanaka comes from and where his father Sueyoshi owned a restaurant. The chef himself is involved in the serving and explaining the wonderful seasonally based cuisine he prepares. It’s exquisite and presented like a work of art, with items from nature that add grace note to the plates. There is a book at each table that he refers to when presenting ingredients from the prefecture, such as the incredibly tender local wagyu beef, served Shabu shabu style — or why the rice is outstanding, as someone there cultivates it and cares about it. There’s even someone who has devoted himself to catching potentially poisonous puffer fish, which requires a license to serve. Another standout was special tuna sashimi from Mie that was smoked and brushed with soy sauce as it was fast-seared over and open flame and served between smoky leaves. we opted for the sake pairing, many beautiful examples of the perfect accompaniment for this fantastic experience. My partner only wanted a half pairing and they were fine with that too. For an outstanding example of the best Japan and Tokyo has to offer in kaiseki style cuisine. Ise Sueyoshi is a perfect choice. We just loved it, such subtle and wonderful flavours!

We are proud to continue delivering an exceptional dining experience that earned us the Tripadvisor Travelers’ Choice Best of the Best 2024 award, ranking among the Best Restaurants in Tokyo. Our commitment to excellence in service and our dedication to offering the finest kaiseki dining experience in Tokyo remain unwavering. Discover more about our journey to becoming one of the best restaurants in the city[here].

Visit Ise Sueyoshi

Location: Conveniently located 12 minutes from Roppongi Station and 8 minutes from Hiroo Station.
Hours: Open 5:00 PM – 10:00 PM, reservations only. Closed on Sundays and Mondays.
Book Your Experience ☟

Reservation Page

Conclusion

At Ise Sueyoshi, we humbly invite you to experience a dining journey that caters to all dietary needs. Whether you’re vegan, halal, or have specific preferences, we are here to create a memorable and inclusive dining experience for you, especially for special occasions like a honeymoon.

Looking ahead to 2025, we promise to continue striving as the “Best Kaiseki Restaurant,” delivering unique culinary experiences that reflect the beauty and depth of Japanese culture. Reservations are now open through the end of 2025. We encourage you to plan early and join us for a special dining experience. May our dishes and hospitality create cherished memories for your journey.

Best Tuna Sashimi in Tokyo: A Kaiseki Journey at Ise Sueyoshi | 伊勢すえよし

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