The set includes miso soup, a four-piece maki roll, tamago, nine pieces of nigiri sushi chosen daily from what's best at the market, plus one additional piece of your choice. The fish is uncompromisingly fresh — caught earlier that morning and handled with precision by the sushi team. Seasonal highlights might include sweet squid, kohada, anago, or premium white fish depending on what sold at the wholesale market.
Tips from diners
No reservations accepted. Arrive by 4-5am to queue. By 11am the restaurant is fully booked for the day. Cash only.
The quality is excellent because they have first pick of the daily market. Sit at the counter to watch the chef work — the knife skills are worth the wait.
Beyond the omakase, you can order cooked dishes like grilled seasonal fish or seared shellfish from the kitchen. These are prepared fresh to order and showcase different preparations than the raw nigiri. The menu changes based on what's available at the market that day.
Tips from diners
Ask the chef what's special that day. They'll recommend seasonal fish that arrived that morning.
Relocated from Tsukiji to Toyosu Market in 2018, Sushi Dai occupies 14 counter seats in the seafood wholesale building. No reservations — you queue from 4am for breakfast sushi using fish picked moments before. The omakase includes miso soup, maki roll, tamago, and nine pieces of seasonal nigiri. First pick of the daily market haul means the quality-to-price ratio is unmatched.
Get there very early — arrive between 4-5am and queue outside. By breakfast time (7am) there's often a 2+ hour wait. Bring cash, an umbrella (it's near the water), and something to read.
Toyosu Market is still an active wholesale market. You can explore the tuna auction and other stalls while you wait. The energy is completely different from Tsukiji.
Sushi Dai closes Wednesdays and Sundays. Service finishes around 2pm or when seats run out. Eating times are fast — the chef seats you, you eat quickly, then move on.
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