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.
Tips from diners
The toro usually appears near the end of the omakase sequence because of its richness. Let it melt on your tongue rather than chewing.
Watch how Toru cuts the toro — the angle and thickness matter. Each piece is slightly different based on the fat marbling.
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.
Tips from diners
The torch is applied tableside — you'll see and smell the charring happen. Eat it immediately while the top is still warm.
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.
Tips from diners
Ikura appears mid-sequence to cleanse your palate between richer pieces. The cold temperature is intentional.
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.
Tips from diners
The vinegar curing is visible as a slight shine on the fish. This piece demonstrates edomae technique at its core.
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.
Tips from diners
The prawn is served cool, not cold. The texture is firmer than raw but still tender — this is intentional technique.
Opened in summer 2012 by husband-and-wife team Toru and Harumi Takahashi in a tiny Clerkenwell alleyway. Chef Toru — nicknamed 'Tetsu' (meaning 'iron') during his apprenticeship in Kobe — trained for seven years at Nobu before opening this seven-seat counter. His vision: bring a relaxed yet immaculate sushi experience to London, sourcing the finest ingredients and connecting personally with each diner during intimate three-hour omakase sittings.
Reservations open Monday at 12:00 PM sharp for the following week. Seats sell out within minutes. Set a phone alert, have your dates ready, and expect to not get in on your first attempt. The waiting list sometimes yields cancellations.
You're seated at a seven-seat sushi counter, inches from Chef Toru. You'll chat with him and other guests. There's no privacy or distance — it's intimate and communal by design. If you're uncomfortable with close seating or conversation, this isn't the right experience.
The menu is 17-20 courses of chef's choice (omakase). You don't choose. If you have food allergies or strong dislikes, mention them when booking, but otherwise, come with an open mind. The chef knows what works and in what sequence.
Don't wear perfume — they ask explicitly because it interferes with the delicate aromas of sushi. No cameras except smartphone photos of your plate. These rules protect the experience for everyone.
Plan for four hours. The pace is leisurely — each piece is prepared in front of you, there's conversation between courses, sake or tea is refilled. You can't rush an omakase of this calibre. Come with time to spare and nowhere else to be.
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