Gion Tsuzaki

At Gion Tsuzaki, sushi is just one part of the meal: sashimi, simmered dishes and other à la carte plates can round it out. Diners who have tried a course have singled out the freshness of the sashimi, the gentle, dashi-rich flavour of the simmered dishes and the sushi. Choose omakase nigiri for a meal that follows the chef’s selection, or look to the seafood dishes if you would like to add something of your own choosing.

One diner’s account of an extra order describes live shrimp, served moving, with the head deep-fried afterwards. This was ordered separately, rather than included in the course. It suggests another way to dine here: make the course the centrepiece, then add a dish that catches your eye.

Menu options listed include lunchtime nigiri, a tuna rice bowl and omakase nigiri, as well as seafood dishes such as Koppagani, salmon roe with milt, and kuruma prawn. Hatahata and conger eel nigiri, tilefish and salt-grilled sweetfish also appear among the choices. The range gives diners the option of focusing on nigiri or taking more time over a meal with grilled dishes and other plates. Offerings may vary with the season, so ask when booking if there is a particular dish you hope to try.

The listed sake selection includes Daishinshu, described as extra dry, along with the junmai ginjo sakes Hirotogawa and Kirakucho, and the cloudy sake Oze no Yukidoke. Choosing a drink to go with the sushi or other dishes can be part of the meal; the selection may change, so ask what is available on the day.

The restaurant may suit a daytime meal of nigiri or a rice bowl, as well as an evening course with sake. Reservations are recommended for both lunch and dinner, so it is worth booking ahead if you have a particular date in mind.