You’ve most likely heard of Tsukiji, that classic Japanese restaurant on the third floor of the Milky Way building on what we used to call Pasay Road, now Antonio Arnaiz Avenue, honoring the pioneering aviator. I still call the street by its old name, as yes, old habits die hard! The building itself has been there for as long as I can recall, back in the day, I first went there, along with the Gen X party crowd, to Angelino’s, which was the hottest pizza place of its day, and right after, go next door to Dean Street, for their coffee jelly! Like many of my generation, I cannot remember all the details, but I know I went there with many friends, and many dates. Good times!
But Tsukiji, which first opened in 1989, was sort of a legend to me. I know that so many Japanese expats love this restaurant, for the simple, most elegant reason: thrice weekly, it directly imported the freshest seafood for Sushi and Sashimi, and Ohmi Wagyu Beef for Sukiyaki, Shabu Shabu, and Steaks from its namesake, the Tsukiji Market. Thus, guests are guaranteed unparalleled quality with every visit. To this day, 37 years later, it still is the favorite of Japanese families and salarymen, lunch or dinner, weekday or weekend.
A Legacy of Imperial Flavors and Authenticity
The restaurant has two dining rooms, one designed as a traditional Japanese restaurant with private Tatami rooms and a sushi bar where guests may enjoy jet-fresh Sushi and Sashimi prepared by Sushi Chef Takashi Harima.
The Yakiniku dining room has special grilling tables where the guests are invited to cook Wagyu Ohmi Beef at their leisure. Wagyu Ohmi Beef, known for its “melt-in-the-mouth” quality, was developed exclusively for the Shogun and his family as a health remedy to promote wellbeing and vitality. Wagyu Ohmi Beef is the official beef of the Japanese Imperial Household.
An Epic Feast of Tabletop Wagyu and Sushi
Recently, I attended an Ohmi event at Tsukiji, and it was packed full of hungry guests. One thing about invitations to Tsukiji, everyone confirms, and everyone attends. The display of the delectable Wagyu was stunning, and even more so, the cuts that were served to us: sirloin and the Ohmi Beef Karubi, the Filipino favorite, the ribeye of course. But what really surprised us was the beef tongue, and it was spectacular, every morsel and chunk of the Wagyu we cooked right in front, on the tabletop grill. Delicious.
But the Sushi Boat was another epic feast. Countless pieces of sushi, on a wooden boat, over two feet long, there was enough to feed our hungry table of Japanese food fans, it was a beautiful presentation, and we gladly and happily partook. For me, personally, the most amazing was Tsukiji’s version of the Korean “yukhoe” or beef tartare. Served with gold flakes and a bright egg, it was easily my favorite of the day. Raw and Organic. Proof that the restaurant can do impressive Korean cuisine too.
Celebratory Favorites and Uncompromising Freshness
A few weeks later, I had another, more casual lunch at the resto, but it was no less awe-inspiring. It was a birthday celebration, so we just had enough dishes for two.
We started off with another Filipino fave, the sushi born from sunlight, the California Maki, and it was a dream, large segments of sushi, coated in “ikura”, or salmon roe. Perfect starter. We immediately followed it up with a Chirashi Bowl, a traditional Japanese dish featuring fresh sashimi and colorful toppings scattered over a bed of cool, vinegared sushi rice. This is my standard order in high-end Japanese restos, and this did not disappoint, I was actually reminded of the previous meal’s Sushi Boat, thanks to all the beautiful myriad toppings of sushi.
We had Ebi Tempura as our next dish, and wonder of wonders, we finished this too. The major thought behind the kitchen is Freshness. Everything, each fresh bite was followed by “Sarrrap!”, and perfect satisfied smiles. The tempura was not an exception. Finally, we reached the conclusion of our birthday lunch, the Snake River Farms Wagyu Ribeye Steak, and just like the Ohmi Wagyu, this was so exceptionally good. Loads of garlic atop the beautifully medium rare. And it was the perfect accompaniment to the rice in our Chirashi. Awesome really.
Kudos to the brother and sister team that manages Tsukiji and the rest of the Milky Way restos, including Cirkulo and Azuthai. It’s an honor to be part of your extended eating family, J and Malou! One thing is for sure, I, along with many others, will surely be back. Tsukiji will forever be, Oishii!
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