Tachigui Sushi Uogashi Yamaharu
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A stand-and-eat Edomae sushi counter tucked inside the T-MARKET food hall at Toranomon Hills Station Tower, run by Toyosu fish wholesaler Uogashi Yamaji, in business since 1958. The nigiri menu was produced by Mitsuhiko Tsukiuda, head chef of Nakameguro's Sushi Tsukiuda, pairing the wholesaler's fish-buying expertise with a specialist's hand-pressed technique. Diners eat standing at a compact counter, ordering nigiri, rolls, and small seafood plates piece by piece from that day's Toyosu catch. A quick, casual, and affordable way to try proper hand-pressed sushi near the station.
Address
Japan, 〒105-5504 Tokyo, Minato City, Toranomon, 2-chōme−6−３ ヒルズ ステーションタワ B2F
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Contacts
Hours
Today
Open now11:00 – 14:3017:00 – 23:00
Monday
11:00 – 14:3017:00 – 23:00
Tuesday
11:00 – 14:3017:00 – 23:00
Wednesday
11:00 – 14:3017:00 – 23:00
Thursday
11:00 – 14:3017:00 – 23:00
Friday
11:00 – 14:3017:00 – 23:00
Saturday
11:00 – 14:3017:00 – 23:00
Sunday
11:00 – 14:3017:00 – 22:00
Features
Cashless only (no cash accepted)English menu availableWalk-in only (no reservations)Non-smoking (smoking area nearby)Credit cards, e-money, and QR code payments acceptedKids friendly12-seat standing sushi counterEdomae-style nigiri sushi from a Toyosu fish wholesalerJapanese sake availableCasual food-hall counter with a stylish, relaxed vibe
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Nigiri Sushi
Sushi Rolls (Maki)
Small Plates & Soup
Nigiri Sushi
Tamago (Sweet Egg)
Sweet Japanese rolled omelet nigiri.
¥100
Geso (Squid Leg)
Nigiri topped with tender squid tentacle.
¥100
Mizudako (Water Octopus)
Nigiri with mild, chewy Pacific octopus.
¥200
Baby Scallop
Nigiri with small, sweet scallop.
¥150
Sardine
Nigiri with rich, oily sardine.
¥250
Kohada (Gizzard Shad)
Vinegar-cured small silver-skinned fish, a classic Edomae topping.
¥250
Horse Mackerel
Nigiri with fresh horse mackerel.
¥300
Saba (Mackerel)
Vinegar-cured mackerel nigiri.
¥250
Kanpachi (Amberjack)
Nigiri with firm, mild amberjack.
¥300
Madai (Red Sea Bream)
Nigiri with delicate white-fleshed sea bream.
¥350
Hotate (Scallop)
Nigiri with sweet, plump scallop.
¥400
Amaebi (Sweet Shrimp)
Nigiri with soft, sweet raw shrimp.
¥350
Bluefin Tuna (Lean Cut)
Lean cut bluefin tuna nigiri.
¥400
Simmered Clam
Clam nigiri simmered in sweetened soy sauce.
¥600
Anago (Sea Eel)
Simmered saltwater eel nigiri glazed with sweet sauce.
¥500
Squid
Nigiri with fresh, firm squid.
¥500
Ikura (Salmon Roe)
Nigiri topped with cured salmon roe.
¥600
Shiroebi (White Shrimp)
Nigiri with delicate, sweet small white shrimp.
¥600
Hokkigai (Surf Clam)
Nigiri with slightly sweet, firm surf clam.
¥700
Akagai (Ark Shell Clam)
Nigiri with crunchy, briny ark shell clam.
¥700
Raw Abalone
Nigiri with fresh, firm raw abalone.
¥700
Simmered Abalone
Abalone nigiri simmered until tender.
¥700
Bluefin Tuna (Medium Fatty/Chutoro)
Medium fatty tuna nigiri.
¥700
Bluefin Tuna (Fatty/Otoro)
Prized fatty tuna belly nigiri.
¥800
Botan Shrimp
Nigiri with large, sweet raw shrimp.
¥800
Uni (Sea Urchin)
Nigiri topped with creamy sea urchin.
¥1,200
Sushi Rolls (Maki)
Kanpyo (Dried Gourd) Roll
Sweet simmered dried gourd strips rolled in rice and nori.
¥200 (hand roll) / ¥350 (thin roll)
Kappa (Cucumber) Roll
Simple cucumber roll.
¥200 (hand roll) / ¥350 (thin roll)
Tarako (Cod Roe) Roll
Roll with salted cod roe.
¥350 (hand roll) / ¥600 (thin roll)
Himokyu (Clam Sinew & Cucumber) Roll
Roll with chewy clam adductor muscle and cucumber.
¥350 (hand roll) / ¥600 (thin roll)
Tekka (Tuna) Roll
Roll with lean tuna.
¥500 (hand roll) / ¥800 (thin roll)
Torotaku (Fatty Tuna & Pickled Radish) Roll
Roll combining fatty tuna with crunchy pickled daikon.
¥500 (hand roll) / ¥800 (thin roll)
Anakyu (Eel & Cucumber) Roll
Roll with simmered sea eel and cucumber.
¥500 (hand roll) / ¥800 (thin roll)
Negitoro (Minced Fatty Tuna & Scallion) Roll
Roll with minced fatty tuna and scallion.
¥500 (hand roll) / ¥800 (thin roll)
Small Plates & Soup
Salted Cod Roe
Lightly salted cod roe served as a small side.
¥500
Ika Shiokara (Fermented Squid)
Salted, fermented squid, a briny traditional side dish.
¥500
Firefly Squid in Soy Marinade
Small firefly squid marinated in soy sauce.
¥600
Whale Bacon
Cured whale meat served like bacon.
¥600
Shuto with Cucumber
Salted, fermented fish innards (shuto) served with cucumber.
¥500
Mozuku Seaweed with Vinegar
Thin seaweed strands in a tangy vinegar dressing.
¥500
Seafood Chawanmushi
Savory steamed egg custard with seafood.
¥500
Clam Broth
Clear broth made from clams, base for the soups below.
Nori Seaweed Soup
Clear soup with seaweed.
¥300
Fish Bone Soup (Arajiru)
Soup made from fish trimmings and bones.
¥400