Michelin Guide-featured nigiri concept inside MIA Market. Chef Yasu Tanaka (formerly The Den at Azabu) focuses exclusively on nigiri — made with fish flown in multiple times a week, using two types of sushi rice made fresh every two hours.
Only you see this. What you ordered, what you'd order again, the table to ask for.
2 deals at Sushi Yasu Tanaka
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Counter nigiri at the highest level inside a food hall — Chef Yasu Tanaka (formerly The Den at Azabu) focuses entirely on nigiri, with fish arriving multiple times a week and two types of sushi rice made fresh every two hours. Quietly focused in the middle of MIA Market's bustle. You can be in and out in 20 minutes or settle in for the full counter experience.
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