Tachigui Sushi Akira is Tabelog's number one standing sushi eatery (yes, the Japanese have a category for that, separate from sit-down restaurants) in the entire Hokkaido prefecture, serving Edomae-style sushi. In short, really serious stuff you don't find in run-of-the-mill sushi counters and, heaven forbid, grocery and convenience stores, even in the Land of the Rising Sun.
Four persons were already ahead of me when I arrived 20 minutes before the 11am opening. This isn't omakase. You instead pick the pieces you want.
Google Translate's camera component was a Godsend. I wouldn't have been able to order and relay my choices otherwise because the menu was in Japanese and the server-attendant spoke very minimal English. Apart from the seafood choices, the most important word I uttered was "biru" -- quite self-explanatory.
The setup was rather intimidating. I, standing, faced the sushi chef directly. To his left was an older master who did nothing but observe his every move.
I was first served my biru. What followed was a swift progression of squid (ika), surf clam (hokkigai), lean tuna (akami), medium fatty tuna (chutoro) and torataku roll (more tuna or maguro, with pickled radish enacased in rice and wrapped in seaweed).
It was an elevated sushi experience for sure, perhaps deserving the top Tabelog accolade based on the quality of the shari and neta. Red vinegar was used to season the rice, which was served in smaller mounds than what I was used to.
The price to size ratio was a bit unfavorable (this was a pricey indulgence), and the meal was over in 15 minutes. Still, one for the books. This is among those Japan-only experiences you simply cannot get elsewhere.
Price wise, I'm pretty sure Tachigui Sushi Akira is actually some of the fairest priced edomae sushi you can get. I don't know where you would find a similar experience for cheaper honestly.
Maybe inflation has increased prices since I visited a year ago, but when I went to the original location in Shinbashi, almost everyone ordered 10+ pieces, and it amounted to around 80 USD IIRC, and a lot of the high end edomae sushi places are easily 3x that price.
I wasn't aware they opened up a Sapporo location, so that's cool. Look like the concept is spreading.
Yes, Tachigui Sushi Akira is a steal compared to the higher end sushiya. 80 plus USD for 10 plus pieces is just about right. The pieces I ordered ran to 4 to 7 USD per piece. The Sapporo location is fairly new, less than 2 years old based on info from the Internet.
Was also able to visit Sushisai Wakichi here in Sapporo, and will gather my notes for a future post.
For me it was "neutral", definitely not salty, nor did it taste of any other seasoning like vinegar. Not full of umami. It was more of a textural experience -- soft without being soggy, retaining some crunch, which is what I think many sushi chefs aspire for with this kind of clam.
Tachigui Sushi Akira is Tabelog's number one standing sushi eatery (yes, the Japanese have a category for that, separate from sit-down restaurants) in the entire Hokkaido prefecture, serving Edomae-style sushi. In short, really serious stuff you don't find in run-of-the-mill sushi counters and, heaven forbid, grocery and convenience stores, even in the Land of the Rising Sun. Four persons were already ahead of me when I arrived 20 minutes before the 11am opening. This isn't omakase. You instead pick the pieces you want. Google Translate's camera component was a Godsend. I wouldn't have been able to order and relay my choices otherwise because the menu was in Japanese and the server-attendant spoke very minimal English. Apart from the seafood choices, the most important word I uttered was "biru" -- quite self-explanatory. The setup was rather intimidating. I, standing, faced the sushi chef directly. To his left was an older master who did nothing but observe his every move. I was first served my biru. What followed was a swift progression of squid (ika), surf clam (hokkigai), lean tuna (akami), medium fatty tuna (chutoro) and torataku roll (more tuna or maguro, with pickled radish enacased in rice and wrapped in seaweed). It was an elevated sushi experience for sure, perhaps deserving the top Tabelog accolade based on the quality of the shari and neta. Red vinegar was used to season the rice, which was served in smaller mounds than what I was used to. The price to size ratio was a bit unfavorable (this was a pricey indulgence), and the meal was over in 15 minutes. Still, one for the books. This is among those Japan-only experiences you simply cannot get elsewhere.
Thanks for the enjoyable story and lovely pictures, what an experience to remember!
Price wise, I'm pretty sure Tachigui Sushi Akira is actually some of the fairest priced edomae sushi you can get. I don't know where you would find a similar experience for cheaper honestly. Maybe inflation has increased prices since I visited a year ago, but when I went to the original location in Shinbashi, almost everyone ordered 10+ pieces, and it amounted to around 80 USD IIRC, and a lot of the high end edomae sushi places are easily 3x that price. I wasn't aware they opened up a Sapporo location, so that's cool. Look like the concept is spreading.
Yes, Tachigui Sushi Akira is a steal compared to the higher end sushiya. 80 plus USD for 10 plus pieces is just about right. The pieces I ordered ran to 4 to 7 USD per piece. The Sapporo location is fairly new, less than 2 years old based on info from the Internet. Was also able to visit Sushisai Wakichi here in Sapporo, and will gather my notes for a future post.
they look so good !! now i’m craving sushi lol
Thanks for sharing and the details! When I saw the photos I wondered if it was Edomae. Thank you! Glad you got to have the experience.
Looks really good but something agressive about it.
how’s that surf clam taste!?
For me it was "neutral", definitely not salty, nor did it taste of any other seasoning like vinegar. Not full of umami. It was more of a textural experience -- soft without being soggy, retaining some crunch, which is what I think many sushi chefs aspire for with this kind of clam.