An intimate counter sushi restaurant tucked into the heart of Nihonbashi-Bakurocho, seating just 8 guests at a beautiful hinoki wood counter. Sushi Taikai (鮨大海) serves an omakase-only course, allowing the chef to showcase the finest seasonal seafood through traditional Edomae technique. The atmosphere is quiet and contemplative — well-suited for special occasions or solo diners who want to engage directly with the chef. In the evenings, the space moonlights as & BOND, a pop-up wine and whisky bar.

Address

1-1-3 Nihonbashi-Bakurocho

Contacts

Website

https://tabelog.com/tokyo/A1302/A130203/13239648/

Features

Omakase course onlyReservations requiredCredit cards acceptedNon-smokingEdomae omakase sushiCounter seating, 8 seats

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

Omakase Course

Drinks

Omakase Course

Seasonal Appetizer

A small seasonal appetizer to open the meal, typically showcasing a single premium ingredient — perhaps a delicate dashi-simmered vegetable or lightly cured fish.

Sashimi Selection

A hand-picked selection of the day's finest sashimi, including premium tuna, flounder, and seasonal fish, presented on ice with wasabi and soy.

Small Side Dish

A small seasonal dish chosen by the chef — could be a warm soup, marinated vegetables, or a vinegared preparation complementing the sushi to follow.

Nigiri — Lean Tuna (Maguro Akami)

Hand-pressed Edomae nigiri featuring aged lean tuna with firm texture and clean, deep umami. One of the hallmarks of Tokyo-style sushi.

Nigiri — Medium Fatty Tuna (Chutoro)

Rich, marbled medium-fatty tuna belly nigiri with a silky melt-in-the-mouth texture and balanced fat content.

Nigiri — Flounder (Hirame)

Delicately textured flounder (hirame) nigiri, mild and clean in flavor. Often served with a touch of sea salt and sudachi citrus.

Nigiri — Gizzard Shad (Kohada)

Vinegar-cured gizzard shad — one of the most classically Edomae pieces — with a firm bite, bright acidity, and oceanic depth.

Nigiri — Sweet Shrimp (Ama Ebi)

Raw sweet shrimp nigiri with a naturally sweet, briny flavor and creamy texture. Served fresh and chilled.

Nigiri — Sea Eel (Anago)

Simmered saltwater eel glazed with house tare sauce. Soft, pillowy, and subtly sweet — a traditional Edomae closer.

Tamagoyaki

The chef's house-made rolled egg — a classic test of technique. Slightly sweet, fluffy, and cooked to a golden finish.

Rolled Sushi

A selection of thin rolls chosen by the chef, often including cucumber, pickled radish, or tuna to cleanse the palate between pieces.

Red Miso Soup

A rich, dark red miso soup with clams or tofu, served at the close of the nigiri course. Deep and savory.

Seasonal Fruit Dessert

A light seasonal fruit arrangement to close the meal — refreshing and palate-cleansing.

Drinks

Sake

A curated selection of Japanese sake, served chilled or warm to pair with the omakase course. Ask the chef for recommendations.

¥800〜

Beer

Japanese draft or bottled beer — a refreshing accompaniment to sushi.

¥700

Soft Drink

Non-alcoholic options including oolong tea and orange juice.

¥500

Home Collections Guides Join