The absolute signature of Sushi Tokami and one of the most famous bites in Ginza. The 'Tossaki' is a specialized cut of bluefin tuna that is unusually rich in connective tissue and fats, offering a deep savory sweetness. It is roughly chopped and served in a crisp premium nori with Tokami's signature intensely seasoned red-vinegar shari. Reviewers consistently praise its incredible concentration of flavor and the perfect textural contrast of the warm rice and cold fish. It is widely cited as the best introduction to the brand's unique style.
Tips from diners
This is non-negotiable! The Tossaki cut has a remarkably deep flavor. Eat it immediately—the nori is remarkably crisp and will lose its 'snap' within seconds. The red vinegar rice here is one of the strongest in the city.
The peak of the Tokami experience. The course features a meticulously planned progression—starting with delicate white fish and moving to several distinct cuts of tuna (including the Tossaki roll and aged Otoro). Each piece is prepared with shari seasoned with a potent red vinegar blend. Reviewers consistently praise the incredible balance and the way the rice highlights the natural sweetness of the high-end seafood. It is a benchmark for the modern Ginza style.
Tips from diners
The red vinegar rice is the star! It's much more savory than at standard sushi spots. Pay attention to how the rice temperature changes slightly for each cut of fish to help the fats melt perfectly. The lunch course is an incredible value.
A favorite for those wanting a traditional, heart-warming end to the nigiri section. The sea eel is simmered until it is meltingly tender and then glazed with a rich, dark tare sauce made from reduced eel bones and soy. Reviewers often mention its 'cloud-like' texture and the perfect balance of sweetness. It is a textbook execution of the classic Tokyo style.
Sushi Tokami achieved global fame under Chef Hiroyuki Sato (who later founded Hakkoku) and continues to be a foundational pillar of modern Ginza sushi. The restaurant is celebrated for its radical commitment to red-vinegar rice (shari) and its unique relationship with one of the top tuna suppliers at Toyosu. The kitchen focuses on the highest quality bluefin tuna and is famous for its 'Tossaki' roll—using a rare cut from the base of the tuna's head that is remarkably flavor-dense.
Reservations are mandatory and released 30 days in advance on TableCheck. They are very popular with international food-centric travelers, so book as early as possible. If you're a walk-in, your chances are effectively zero.
The restaurant is located in the basement of the Seiwa building in Ginza. Give yourself extra time to find the entrance—it's very discreet and easy to miss from the street. There is a small waiting area inside if you're early.
The interior is sleek, modern, and very quiet. It feels more like a high-end boutique than a traditional sushi shop. It's best for solo diners or pairs—large groups will likely have to wait for separate seats at the counter.
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