Seafood in Tokyo

4 places for Seafood in Tokyo, picked by creators — with what they said.

• Sushi Kadowaki — Condé Nast Traveler
  An omakase that adds innovation to a traditional style, sourcing directly from fishermen and specialty distributors rather than the market, serving fish rarely used elsewhere.
  Heads up: Since it's chef's omakase, there's no menu choice — you get only whatever seasonal ingredients the chef decides on that day.
• 모헤지 — 나의시선
  Praises the skillful cooking technique, saying the crispy scorched bottom scraped off with a spatula is incredibly tender, and pairing it with beer is out of this world.
  Heads up: They tell you to eat it after 5 minutes, but waiting 15 minutes lets the bottom crisp up more and taste better; recommends finishing with yakisoba after two rounds of monja.
• Uokin Brewing — Paolo fromTOKYO
  Praised it as 'the best place for fresh fish and craft beer,' raving about the rich, clam-chowder-like croquette, the moist snow crab meat and crab paste, and the grapefruit-scented hazy IPA.
  Heads up: Advised that if you're planning to have more than two drinks, the all-you-can-drink craft beer deal for 1,500 yen per hour is a better value.
• 츠키지 이타도리 초밥 별관 — 픽필름 pickfilm
  Said the neta was remarkably thick and even the rice itself was delicious, with the fatty tuna melting in the mouth and full of flavor.
  Heads up: Said a wait starts forming after 8:30am.

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