Small but perfectly formed
Print Edition
Petite it may be, but Tsukiji Aozora Sandaime serves among the best sushi in town, say connoisseurs.
Chef Suzuki Yuji has been making sushi for more than 40 years and says his experience sees him use the optimum force when rolling, creating a final texture that’s not too firm, nor too fluffy.
The sushi platter slightly varies according to the ingredients that are sourced daily from Japan. The tuna is from Nagasaki, and caught by hand, which is said to preserve the juice and flavor.
They offer freshly ground wasabi, which tastes much delicate and lighter than standard wasabi paste.
Tel: 6247-8001
Address: Block 4, 30 Shanxi Rd S.
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