Before 1964, most sushi rolls were filled with black coffee and cigarettes, making them popular with beatniks and Ginsberg-spouting squid. Celebrate delicious modernity with today's deal: for $25, you get $50 worth of sushi, small plates, drinks, and more at Tsukiji Sushi, located in Mill Valley.
Sourcing most of its daily fish selections from Tokyo's famous Tsukiji fish market, the world's largest emporium of deep-sea delectables, Tsukiji Sushi whips up fresh, inventive nigiri, sashimi, and maki, along with small plates and daily specials. Commence mouth-purring with a dainty small plate of shrimp and vegetable tempura ($9.95) before moving onto meatier fare, such as the chicken or tempura udon ($15). Delectable sliced nigiri and sashimi options include melty pieces of yellowtail hamachi ($5.95 for nigiri, $14 for five pieces of sashimi) and smoky salmon sake ($5.50/$13), as well as toro (fatty tuna) and mirugai (giant clam) for seasonal prices. If you prefer your sushi draped in a rice coverlet, choose from more than 25 maki options, including the sunnyside roll, filled with spicy crab, avocado, cucumber, and shrimp tempura ($13.50), and the spicy scallop with masago and spicy aioli ($8). Tsukiji offers wines and sake from around the globe, as well as Japanese beers Asahi and Sapporo ($4 small, $7 large) to complement dishes and slay fire-breathing palates.
Tsukiji's serene interior boasts two black brick fireplaces and a visual feast of works from local artists. Enclosed sunrooms flank both sides of the dining area, and outdoor seating is also available in two patio areas in front of the restaurant. Reservations are highly recommended for weekends, when many patrons arrive to celebrate birthdays, anniversaries, or their graduation from katana training. Tsukiji Sushi is closed Mondays.
Tsukiji Sushi Bar & Restaurant
Roy Lui and Chanel Liu, expert fish purveyors and Tsukiji Sushi Bar & Restaurant's proprietors, place veteran chef Haruo Komatsu at the helm of a kitchen stocked with fresh fish and tender Koshihikari rice. Sourced from the enormous Tsukiji fish market in Tokyo, sushi staples including albacore tuna, salmon, and eel curl up in sleeping bags of salty rice and seaweed alongside more exotic offerings such as sea urchin, flying-fish roe, giant clam, and lightly grilled submarine. At the sushi bar, chef Komatsu awes onlookers in seven nearby seats as he deftly slices rolls and doles them out for immediate consumption.
24 Sunnyside Ave.
Mill Valley, California 94941Get Directions