Hakodate tachiguizushi Kantaro Tokyo

Hakodate tachiguizushi Kantaro Tokyo marked the Tokyo debut of a conveyor-belt sushi chain operating mainly in Hokkaido, opening here as a standing sushi bar. On Nippon Gourmet Road, it serves sushi made with a wide variety of freshly caught seafood and rice kept at body temperature.

The signature House-Made Shime Saba (vinegar-cured mackerel) showcases the chefs’ skills. The amount of salt and the vinegar-curing time are adjusted with the seasons. The sushi rice is an original blend of several Hokkaido-grown varieties, cooked frequently to keep it at body temperature. Kanpyo (dried gourd strips), a classic ingredient in traditional Tokyo-style Edomae sushi, is also popular. First-grade kanpyo from Tochigi is simmered using an original recipe. The restaurant uses a custom soy sauce made specifically for sushi by Hakodate’s only long-established soy sauce brewery. It also offers a broad selection of seasonal seafood sourced directly every morning from markets, mainly in Hakodate but also in other regions.

The bright interior has the warmth of wood and space for 14 diners at its standing-only counter. From lunch through dinner, it is an approachable spot to enjoy sushi made with seafood delivered directly from Hakodate.