01 / ABOUT THE PLACE
About this place
Behind a noren curtain in the office quarters of Minato Ward’s Shiba district, Sushikane serves carefully handled seafood in an intimate dining room. At lunchtime, the counter draws a steady following for generous kaisen donburi (assorted sashimi over vinegared rice) and tekka don (tuna bowls). Served alongside hot soup, these filling bowls provide a reliable midday staple for workers across the neighborhood.
Charcoal Aromas and Regional Catches on the Evening Menu
Come nightfall, the offerings expand beyond nigiri and sashimi platters to include items grilled over binchotan charcoal. Savory snacks hot off the coals include plain-grilled Miyagi conger eel (shirayaki), salt-and-pepper grilled tuna cheek, and lightly charred raw skate fin. Diners can sample small plates featuring catches sourced across Japan—such as kuromutsu (blackthroat seaperch) from Misaki, yellowtail from Kyoto, and horse mackerel from Nagasaki—paired with beer or a freshly squeezed sour made with aromatic domestic Kiyomi orange.
Seating includes both counter and table spots, offering a relaxed environment suited to an after-work drink or an informal dinner. To conclude the meal, nigiri such as chutoro (medium-fatty tuna), shime saba (cured mackerel), and simmered conger eel can be ordered piece by piece from 1 onward, showcasing the chef’s steady handiwork.
