Off-duty fishermen and chefs done with their morning shopping make up the first wave of customers at this counter-only sushi joint in Tsukiji's outer market. You won't hear a long story about how the rice is prepared and seasoned here; nor will the chef explain the provenance of each ingredient.
Takahashi Saito is a master of subtlety and balance. The bonito sashimi is always outstanding, as is the tender simmered octopus. Mild red vinegar and the perfect amount of salt give punch to the shari rice, which is never too big or too packed together. The kuruma-ebi shrimp is a plump and juicy specimen that we could eat all the time.
One of Tokyo's few female sushi chefs, Takeuchi trained at Sushi Shimizu in Shimbashi and caused a stir when she opened her own place in 2014, despite being as precise with technique and meticulous about sourcing her fish as her male counterparts. She sticks to a traditional style, and the bites are balanced and beautiful.