Best Dishes at Sushi Tetsu

Toro is the belly of the tuna — the most prized cut because of its fat content and buttery texture. When prepared correctly by a skilled chef, it should melt on the tongue. Toru Takahashi sources incredibly fresh tuna and cuts it with precision. The fat renders at body temperature, leaving pure flavour. It's often one of the final pieces in an omakase sequence because its richness bookends the meal. Reviewers consistently describe this as a remarkable, unforgettable piece — the toro at Sushi Tetsu is notably superior due to Toru's sourcing and handling.

Raw scallop is naturally sweet. Toru lightly chars the top under a blowtorch, adding smoky depth while keeping the interior tender and raw. The torch is applied with restraint — just enough to add complexity without masking the scallop's sweetness. It's placed on rice gently so the heat doesn't transfer. This demonstrates technique: a tool used precisely for maximum effect.

Ikura are salmon roe — large, firm eggs that burst in your mouth releasing a briny, oceanic flavour. They're placed on a thin layer of nori (seaweed) on rice, so the sheet gives way when you bite down. The eggs should be ice-cold and fresh. At Sushi Tetsu, they're sourced and handled with obsessive care — each egg is individually inspected. It's a course that refreshes the palate between richer pieces.

Mackerel is an assertive, oily fish. In edomae sushi tradition, it's cured (vinegared) to balance its richness and bring out its brightness. Toru sources premium mackerel and cures it precisely — enough to penetrate the flesh without overwhelming the fish's flavour. It requires technical skill because mackerel is unforgiving — too little curing and the oiliness dominates, too much and it becomes sour. When balanced correctly, it's bright and complex.

The prawn is lightly cooked sous vide to set the texture, then cooled and sliced in half lengthwise so you see the delicate pink flesh against the white underside. It's then placed raw (after cooking) on rice. The texture is tender, the flavour is sweet and subtle. This demonstrates the complexity of sushi: it's not all raw. Temperature, texture, and timing are as important as the ingredient. Ebi appears across most omakase sequences.