Situated in the busy district of Shibuya, Tokyo, “Fishmonger’s Kitchen OH! TORO KITCHEN Shibuya” (hereunder referred as “OH! TORO KITCHEN”) is a sanctuary for tuna lovers, offering a dining experience that brims with “surprises and delight.”
Sourced directly from Yonekawa Fisheries, an esteemed tuna wholesaler boasting a rich history of over 85 years, the tuna at OH! TORO KITCHEN is unarguably among the finest you’ll ever taste
Medium fatty tuna sashimi
“OH! TORO KITCHEN 8 Kinds of Tuna Sashimi Assortment” for the ultimate tuna feast
If you are someone who just can’t get enough of tuna, you have to try the “OH! TORO KITCHEN 8 Kinds of Tuna Sashimi Assortment.” This dish offers not only classics like medium and fatty tuna, but also invites you to indulge in rare cuts like the crown of the head and the heart, commonly known as hatsu.
“OH!トロキッチン盛り 8点,” OH! TORO KITCHEN 8 Kinds of Tuna Sashimi Assortment 2,980 JPY (tax included)
The crown of the head stands out for its fatty richness. When lightly seared, it releases its true flavor, the umami melting in your mouth in an almost ethereal experience.
Crown of the head sashimi
Cheek meat, also served seared, is a rarity—only about 100 grams can be harvested from a single tuna. Its unique, firm-yet-tender texture will have you wondering, “Is this really fish?”
Cheek meat sashimi
Typically, sashimi is enjoyed with soy sauce. But this menu offers an array of distinct condiments, including truffle salt, spicy miso; grated radish with citrus soy sauce; green onions and salt oil; wasabi soy sauce and a Special Soy Sauce infused with bonito dashi. Find your ultimate flavor combo!
It’s recommended to eat the fatty tuna sashimi with grated radish and citrus soy sauce
Prepare to be wowed! Witness the “Toro-Taku Tower” assembled right before your eyes
Besides the standard sashimi, OH! TORO KITCHEN offers a variety of dishes using tuna. Among the myriad of menu options, the “Toro-Taku Tower” has particularly captured the hearts of social media users.
“トロたくタワー,” Toro-Taku Tower 750 JPY (tax included)
True to its name, this dish comprises vinegared rice, fully enveloped in negitoro (minced tuna and green onion), with a sprinkle of takuan (pickled daikon radish). Just picture the spectacle when this tantalizing tower graces your table!
Searing the dish with a burner right at your table
That’s right, a burner is brought out, and the dish is artfully seared in front of you. As the minced tuna sizzles, an irresistible aroma fills the room.
Umami bites writer Bensky couldn’t contain his excitement as he split the Toro-Taku Tower with his chopsticks and relished every bite:
I love negitoro in my sushi, so when it came out as a tower, my excitement soared. Not only did it look great, but it also tasted incredible! The searing brings out the smokiness and the melting fat made it feel like I was eating something really luxurious.
Many customers post the spectacle of the “Toro-Taku Tower” being seared on social media. Why not capture this moment and make a memory when you visit?
Blazing bluefin: a delicious tuna transformation
At OH! TORO KITCHEN, they offer more than just your usual tuna dishes; they’ve got options that bring some fiery flair. For their “Straw-Roasted Bluefin Tuna,” medium fatty tuna is dramatically grilled using straw.
In many cases, straw grilling is used for cooking bonito. However, at OH! TORO KITCHEN, they use the premium medium fatty part of the bluefin tuna.
“本マグロ中トロわら焼き,” Straw-Roasted Bluefin Tuna 1,750 JPY (tax included)
When roasted quickly with straw, the fish gains a smoky aroma and concentrated umami, allowing you to savor the natural deliciousness of the tuna with every bite.
Though it’s incredibly satisfying to eat as is, pairing it with truffle salt offers yet another tasty experience.
Depending on your seat, you may even get to watch the straw-roasting process. If you do, you’ll surely appreciate this traditional Japanese cooking method while enjoying your mouth-watering tuna dishes.
An opulent trio: sea urchin, fatty tuna, and caviar all in one sushi roll
In a restaurant where every part of the tuna is crafted into a culinary masterpiece, it’s no surprise they offer an exceptional sushi menu as well.
Among offerings like the “Bluefin Tuna Colorful Sushi Rod” and “Seared Fatty Tuna Sushi,” the show-stealer is undoubtedly the “Sea Urchin, Fatty Tuna and Caviar Roll.”
“ウニトロキャビア,” Sea Urchin, Fatty Tuna and Caviar Roll 1,180 JPY apiece (tax included)
This gunkan nigiri sushi roll features fatty tuna from fresh bluefin, enveloping sea urchin and caviar. Finally wrapped in seaweed, its luxurious flavor is truly unparalleled—a taste sure to captivate you.
The rich, umami-packed fatty tuna blends so well with the fresh sea urchin and that pop of caviar—it’s just heavenly. Count me in as a fan from now on!
Bensky was head over heels for this opulent sushi roll made from the bounty of the sea, and his delight lingered long after the meal was over.
Why not experience the dish that completely captivated him for yourself? Make your way to OH! TORO KITCHEN to taste it, along with a host of other delicious and reasonably priced offerings.
Information
| Store name | 魚屋のマグロ食堂 オートロキッチン 渋谷店 Fishmonger’s Kitchen OH! TORO KITCHEN Shibuya |
|---|---|
| Address | Kayama Building B1F-B2F, 1-3-6 Dōgenzaka, Shibuya-ku, Tokyo
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| Access |
Shibuya Station（SBY）2-minute walk from Shibuya Station West Exit
Shibuya Station（SBY）2-minute walk from Shibuya Station West Exit
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| Phone number | 03-6455-0166 |
| Reservations | Accepted Phone, Official website, Tabelog, Hot Pepper Gourmet, REGLI, Reserve with Google |
| Payment |
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| Service charge/Table charge | None |
| Hours | Mon-Thur., Sun., and nat’l holidays 11:30-23:00（last order 22:30） Fri-Sat., and days before nat’l holidays 11:30-2:00 AM（last order 1:30 AM） |
| Closed | No holidays |
| Seating | 113 seats 8 counter seats, 105 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.daisyo.co.jp/brand/ohtoro_kitchen/index.html |
| Other information |
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※Menu contents, prices, store information, etc. are current as of October 2023.
