Tsukiji Sushi Bar: A Front-Row Seat to the Art of Sushi Making
My daughter Jean and I had a good luncheon at Tsukiji Sushi Bar, located at City Junction, Penang. The open-kitchen concept allowed us to watch the chefs at work, showcasing their precision and artistry. This reflects the "shokunin" spirit – a Japanese philosophy of lifelong dedication to mastering one’s craft, where even the simplest dishes are continuously refined. As a creative soul, I have always been drawn to Japanese restaurants, where each dish is presented on exquisite utsuwa (ceramic ware), enhancing its colours and textures. At Tsukiji Sushi Bar, freshness and flavour are celebrated alongside beauty and tradition.
We began with the Fried Salmon Cone (RM6.80++ each), a petit, crispy cone filled with fried salmon and creamy mayo, topped with black caviar for a touch of luxury.
Next came the Sushi Platter Set (RM28.80++), a well-balanced selection great for appreciating the quality of the ingredients while sampling a variety of flavours in one serving. It featured eight pieces of sushi, each topped with salmon, ika (squid), ebi (prawn), tamago, inari, shiromaguro (white tuna), grilled unagi (eel) and tako (octopus). The fine cross-hatch knife work on the ika was particularly impressive.
Accompanying the platter was a warm bowl of miso soup with clams and a marble-sized mochi for a sweet finish. I noticed that less rice was used in crafting the sushi compared to other establishments – fewer carbs, less guilt and a win for those mindful of their intake.
The Sake Hanami Sushi Platter (RM14.80++) featured four different sushi pieces –salmon, ika, salmon belly and hamachi (yellowtail fish) – a dish we decided to sample under the impression that sake had been used to enhance the seafood. Intrigued by its name, we expected a hint of sake but if present, its subtlety eluded my palate – or perhaps my taste buds were simply jaded that day.
The Salmon Aburi Maki (RM15.80++) consisted of sushi with cucumber, crab stick, and tamago wrapped in wakame and rice, then layered with fresh salmon and topped with a creamy fish roe sauce and ebiko. Lightly torched – "aburi" in Japanese – the salmon took on a subtle smoky aroma and a buttery texture. Simply oishii!
As we continued, we sampled the Soft-shell Crab Inari (RM4.80++ each) – crispy deep-fried soft-shell crab nestled in a sweet, savoury inari pouch with lettuce and vinegared Japanese rice, topped with ebiko. I enjoyed the delightful contrast of textures and flavours in this intriguing parcel.
The final piece to arrive was the Sanma Sushi (RM12.90++ each) – a long slice of grilled sanma (Pacific saury) with its glistening skin intact, highlighting its rich, savoury flavours. It was served alongside preserved ginger slices that offered a refreshing contrast to the fish’s natural oiliness. Satisfied but still curious, we continued our culinary journey next door at Wagyu Beef and Rice to explore more.
Wagyu Beef and Rice
Although we were quite satiated, I could not resist trying the tempting Gyu Hamburg Set (RM38.80++), which turned out to be a revelation! Prepared fresh each morning, the Wagyu beef hamburger patty was grilled on a teppan right before us, cooked to perfection at a juicy medium doneness.
The set came with steamed rice, an egg yolk, a bowl of finely shredded cabbage with a sesame seed dressing, a plate of seasonings to enhance the three accompanying sauces and after the meal, a petit scoop of mango sorbet for dessert. Without a doubt, this was one of the best hamburger patties I have ever had – succulent, flavourful and incredibly satisfying.
The restaurant sources 100% authentic Shimomuragyu, a specialty of Oofu City in Aichi Prefecture, Japan. Unlike crossbred Wagyu, which is a mix of Holstein and Wagyu, Shimomuragyu is pure black Wagyu, regarded as superior to even Matsuzaka and Kobe Wagyu. Aged to enhance its natural flavour and tenderness, this Wagyu boasts an amino acid content 30 times higher than regular A5 Wagyu, delivering an unparalleled umami richness. The fat has a high oleic acid content and a low melting point, resulting in a luscious, melt-in-the-mouth experience that sets it apart from other Wagyu varieties.
Distinct Dining Experiences Under One Roof
Tsukiji Sushi Bar and Wagyu Beef and Rice share the same lot at City Junction, Tanjung Tokong, yet operate as distinct dining establishments. Guests must order from their chosen restaurant’s menu, making it essential to decide in advance whether to savour sushi or indulge in Wagyu – or, in my case, hop over next door and enjoy both. Adding to the variety, Hut Sake Bar is located right next to Wagyu Beef and Rice, offering eat-all-you-can specials for those who love to indulge. This restaurant chain also has outlets in Kuala Lumpur.
Tsukiji Sushi Bar offers an intimate sushi bar experience with just 12 seats, creating an exclusive yet casual setting. Given its limited capacity, the restaurant operates strictly on a walk-in basis, with no reservations accepted. The restaurant takes pride in its high-quality ingredients, exceptional freshness, and attentive service. When it comes to good sushi, freshness is paramount – minimal intervention is needed to allow the natural profiles to shine. I will certainly return, keen to explore more of its offerings.
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Written and photographed by Adrian Cheah
© All rights reserved
16 March 2025
Tsukiji Sushi Bar and Wagyu Beef and Rice
2-2-2, Lot B and Lot C, City Junction Penang, Persiaran Lengkuas 2, Tanjung Tokong, 10470 Penang
T: +6016-5355 688
Open daily: 11 am – 3 pm, 6 pm – 1 am