I’ve always thought to myself, the best sushi in Tsukiji must be Sushi Dai since I queued 3-4hours for it. but to my surprise, there is actually something even better. though a different style, I definitely preferred this sushi bar over Sushi Dai. there is something about the way they prepared it which makes every piece pretty much perfect. PLUS there was completely no wait. well unless if you have a big group. I think this place is pretty local since up till now I have not found any blogs about this place in English and it is not infested with them English speaking foreigners (yet.) but since my blog ain’t that popular, I hope this place wouldn’t be crowded with foreigners the next time I go there. if you’re a famous blogger, please do not blog about this place HAHAHAH. PLEASE. also, because there’s 3 shops, there SHOULDN’T be a queue =X. and what is this unknown (to English speaking foreigners) sushi bar called?

しゅうとくにごうてん or Shutokunigouten or Shutoku.

the specific shop I went to was 秀徳 1号店 Shutoku Shop no.1.
(update 2017: went back and dined at shop no.2, it’s very similar but I still prefer shop no.1!)

don’t ask me why are there so many names. there are just so many names when I searched for it in Japanese :S. but I generally call it Shutoku.

I was actually recommended by a friend living in Japan whom had been to Jiro’s and since he strongly recommended this place, I decided to give it a shot when my sister comes (because I wanted to go to exclusive places with people whom are important to me ^_^.)

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the downside of this place is that it does not have an English sign so finding it will be tad more difficult but don’t worry. I got you. hence here are some pictures to help you. hahaha.

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it looks like this from the outside and the only English sign here’s the “The Edomae Style Sushi” to be honest, I’ve NEVER heard of Edomae sushi until one day I came across a friend’s post and I was shocked to see how the sushi rice was brown. but it was actually red vinegar. so Edomae literally means Edo front sushi or Edo Style sushi, where the sushi is said to be a little sweeter and saltier than the usual sushi today because they had no refrigerator back in the past. hence they had to use different methods of preparation to elongate the life of each of these amazing “fast food” if you do not know that sushi was meant to be eaten on the go back in the days and not like expensive pieces of art today.

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to start off, they served us hot tea, ginger and a fluffy cube of sweet egg. unlike some places where the egg tasted more like cake, the ones here were adequately sweetened. I am no egg expert but I kind of prefer the hot steamy tamago yaki instead of the cold ones. but this one was definitely very fluffy and yummy!

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I wasn’t actually expecting much since when I went in the shop on a Thursday afternoon, it was pretty empty. but seemed like they started strong by serving something very visually captivating.

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Kawahagi. or trigger fish was the first sushi. I am not sure but I think what was put above was either fish liver or Shirako.

and the taste? phenomenal. I was shocked on how good the first piece was. instead of just enjoying the fresh sashimi, they tend to be very good in mixing textures and tastes of these raw fishes and it was like fireworks in my mouth. the what I believe is shirako above was very creamy while the trigger fish had a little chewy texture and it just tasted amazing.

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the chef was actually preparing for us and another pair of people hence the different types of fish. will talk about the menu at the bottom of this post. next was mirugai, a type of shellfish.

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the way the mirugai or geoduck prepared was so unique, I’ve never had it prepared like this ever before. the mirugai was crunchy, and clams may taste a little fishy but with that hint of wasabi there on the top, it kind of brings out the sweetness of the clam and the cuts somehow just made it even more crunchier in the mouth. in a very weird way but it’s true.

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next there’s the CHUTORO. my favourite type of sushi. the one in focus should be the normal toro, which still looked amazing.

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here, a better look of my chutoro. my sister said it looked like a piece of marble hahaha. but chutoro, which is the semi-fatty tuna, is actually the best cut of tuna since it ain’t too fatty nor too lean. another way of saying it is.. it’s just perfect. I know you can already tell that it looks beautiful. but it was literally the best chutoro I’ve ever had IN MY LIFE. when I had this sushi, I wanted to cry. it was that good. it melted in my mouth like pure butter and yet the strong flavour of tuna wasn’t overpowered by the soy sauce. and look at the picture, look at how thick they were!!!

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next, this is obviously, the OTORO. so in many places where their chutoro wasn’t as satisfying, the otoro is normally better as it has more fat. likely, this place’s chutoro was so perfect it almost seemed like nothing can be replaced by it. and I was wondering how the otoro would taste like.

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to my surprise, the otoro here was slightly seared and I am not sure if most of you know, but having it slightly seared brings out the fattiness of the sushi. and this was just.. a sinful piece. mmm.

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then there’s the Ebi.

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the head of the prawn was so crunchy you can just eat the whole thing by it’s own and the flesh? fresh.

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and another favourite. fresh hotate. I am actually not a big fan of hotate as there wasn’t much flavour to it.

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topped with a pinch of salt and a good amount of lemon!

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the hotate was cut horizontally and again, it was the crunchiest hotate I’ve ever had. I think I like this much more also because I really hated the sea water taste embedded into the normal hotate served in other restaurants but their way of preparing it totally brought my idea of how hotate tastes into a whole different level. never knew it could be so crunchy, so flavourful and so delightful =3. it’s sweet too! guess it’s something like how you add salt to hot chocolate to make it taste sweeter.

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next! UNI. an amount so generous, that it was literally overflowing.

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I would never eat uni normally because of how fishy it tastes but this was just.. so fresh that it tasted very buttery and the texture was also very smooth. and it just melted in my mouth T_T. MMMMMM….

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our sushi chef here may be young, but he definitely know what he’s doing!

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and something that I’ve been waiting for. the lightly seared wagyu beef from miyazaki. and this sushi was called.. the Ozakigyu. I was actually attracted to this piece of sushi when my friend sent me pictures of the sushi’s from this restaurant. but this is not everything yet.

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then, he adds some generous amount of uni.

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and voila! it is also urged to consume this quickly.

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this piece of sushi. is the reason why you should come here. okay, also for the chutoro and hotate which was absolutely amazing too but THIS PARTICULAR SUSHI, was the bomb. at least for me. I asked and apparently to order this individually, it costs 2,000yen (RM70), so it is much better to have this with the lunch set rather than ordering it individually.

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and for such a beautiful sushi, of course I recorded my reactions =D.

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ever had beef that melts in your mouth? okay, so I have a “oh my god this is so good look” but this time, it was so far beyond that that.. I had no words for it. I just smiled throughout. because it was PHENOMENAL.

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like nothingelseintheworldcantastebetterthanthis kind of phenomenal. I actually had the same reaction for both the chutoro and hotate except I did not have any pictures of me eating it. ahaha.

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another piece of art. Ika.

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now don’t it just look amazing?

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with a few drips of soy sauce!

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and topped with thinly sliced ginger. okay. I will be honest, I do not like Ika. and the best Ika I’ve ever had was still the one in sushi Daiwa. I am pretty sure it is because I do not know how to value Ika. but the way it was sliced though. so pretty! however if I were to come back, I will opt to change this for something else.

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and the 10th sushi? Anago.

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and the anago served here was served with a pinch of chunky salt. it was lightly seared so it was a little fatty and the salt just brought out the sweetness of the eel.

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and last but not least, the very juicy uni + ikura. drenched with a generous amount of their special soy sauce. MMMMMMMMM. best handroll! period. oh, and this alone costs 1500yen too. so get it during lunch!!! because the lunch set is super worth it.

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and that’s the end to my very satisfying meal. thank you.

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very satisfied customers =3.

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here’s the map to the restaurant. they have 3 restaurants and 1 uni bar in Tsukiji. I recommend dining at their sushi bars than having it on a separate table because you can see how they prepare and also have it right away. if you were to have it on a separate table, they would have to finish all the sushi and put it on a plate then serve it to you and believe me, a few minutes makes a huge difference for sushi!

lunch menu (11am-3pm. L.O. at 2:30pm): omakase which consists of 10 sushi + 1 handroll.
2700
4000
6000
8000

the higher the price, the better your sushi. they have stuff like chutoro and uni for the 4000yen omakase while they have the expensive wagyu and uni + ikura handroll in the 6000yen set (which I ordered) and even more expensive stuff for the 8000yen (which was wayyyy out of my budget. my initial budget was 4000yen but I really wanted that wagyu T_T) and… dinner starts at 5,000yen. but most of the dinner menu is more like.. a complete set meal instead of just sushi’s.
here’s their website which is only in Japanese.
there is also a clearer map on tabelog here.

9 thoughts on “[Tokyo: Tsukiji] the BEST sushi in Tsukiji: Shutoku 秀徳

  1. Yap Beng Kiat says:

    Hi Jamie,

    Just wondering, in terms of price to price comparison between Shutokunigouten and Sushi Dai, is Shutokunigouten is much more better? Let say I planning to go there, is it friendly to go without Japanese speaking background? Your help would be much appreciated!

    [Reply]

    Jamie Liew Reply:

    Hi Yap,

    I think that both places are very foreigner friendly but while Sushi Dai is more towards the freshness of each and every ingredient; having the pure taste of every fish, Shutokunigouten is more for the skill and combination with other fish/ingredients to make the sushi even better. As someone who has been to both, I would recommend Shutokunigouten because its ingredients are fresh as well and the way they prepare it made every sushi even better than its original (just a personal opinion). but you need to know that time is money too. and I am not too sure if its worth the wait for Sushi Dai. but if you were to ask me, I think they are of a different category of sushi and is not comparable.

    [Reply]

    Yap Beng Kiat Reply:

    Hi Jamie,

    the pic above in this blog is for shop no 2? is there any difference between the shops and sushi bar? For Shutuokunigouten, there are no much queue??

    [Reply]

    Jamie Liew Reply:

    Hi, there wasn’t much of a queue the last few times I went. I’ve never really waited in line. I prefer the sushi bar because it serves sushi right in front of you while the rest serves on the table and while you enjoy one sushi the rest are left to sit around, rice may get cold while fish may get less and less fresh. but that is my own preference, if you are not picky I don’t think there is too much of a difference.

  2. Eliness says:

    Hello Jamie ! I’m a french girl who had her first trip to Japan at the beginning of October. Just wanted to tell you that thanks to you, we went to Shutokunigouten, and followed your advice by picking up the same menu as yours.

    We ate the best sushi we ever had in our entire life. Seriously, I did not know I could get teared up by eating ! That’s how good it was ! Thank you so much for the recommandation, you made two very happy people that day 🙂

    [Reply]

    You know who I am Reply:

    HAHAHA!!! Happy for u!

    [Reply]

    Jamie Liew Reply:

    Hi Eliness, thanks! glad you enjoyed it! if you told him you saw it on a blog of a Malaysian student who studied in Japan, he would know who! ^^

    [Reply]

  3. Winston says:

    Hi Jamie, thank you for the very informative write up on Shutoku. Just wanted to clarify something. You mentioned that the specific shop you went under this review was 秀徳 1号店 Shutoku Shop no.1, which I presumed you meant Shutoku Honten (or the main shop) and that in 2017, you dined at their shop no.2 instead, and although very similar, you still preferred shop no.1. However, the links you gave at the end of the review point to their 2nd shop.

    So was it their main shop (i.e. 秀徳本店) that you prefer or their 2nd shop (秀徳 2号店)?

    [Reply]

    Jamie Liew Reply:

    Hi Winston! Shop no 1 and 2 is just like 10 seconds walk away! I preferred shop no1, because it was bar type and it’s more japanesey, but the chef that I like, Sato-san is in shop no2 now (just went this year) so I go to shop no.2. But yeah, just noticed the tabelog’s shop no2. Here’s the link for shop no.1! https://tabelog.com/en/tokyo/A1313/A131301/13139593/

    [Reply]

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