Sushi Taichi

Sushi Taichi has been quietly serving some of Ginza’s most honest Edomae sushi since opening in 2008. It has never chased the spotlight nor drawn trendy foodie crowds, yet it holds unwavering trust among serious sushi fans as a place where true Edomae technique can be enjoyed at a remarkably fair price.

Chef Taichi Ishikawa was born into a family of sushi chefs. After honing his skills at the venerable Ikkyu, he opened his own place under his name in a tucked-away corner of Ginza.

Taichi often laments, Sushi prices these days are just insane. True to his words, his omakase lunch goes for 5,500 yen for 10 pieces — an almost unbelievable deal. At this quality, there is nowhere else in the world offering such value.

His shari (sushi rice) stays firm to the core, just shy of al dente, and packs a bold punch with strong acidity from red vinegar. It pairs stunningly with his signature Saba（mackerel）from Hachinohe, which boasts over 15% fat content. Most guests can’t help but close their eyes and sigh in awe at the depth of flavor.

Over nearly two decades in Ginza, Taichi has earned his place among the legends. He serves classic neta (the ingredients) with quiet precision, elevating even the most understated fish into something unforgettable.

Kohada（gizzard shad）with a sharp, tangy edge
Hamaguri（clam）that draws out the pure sweetness of shellfish
Iwashi（sardine）where fat and acid are in perfect harmony
Sayori（halfbeak）layered with oboro (fluffy mashed shrimp, a traditional Edomae topping)

These are the kinds of pieces that other shops often treat as fillers — but here, each one shines.

In an age when rookies with just a few years of experience jump into Ginza with 30,000 yen omakase menus, Sushi Taichi stands in stark contrast. Despite having the skills to charge triple, Taichi refuses to compromise his ideals. He’s never sold out, and that alone earns our deepest respect.

From his humble counter, Chef Taichi continues to nurture a wider appreciation for true Edomae sushi. As a fellow sushi fan, all I can say is — hats off.