01 / ABOUT THE PLACE
About this place
One diner’s account of ordering a large horse mackerel as both sashimi and fried fish—and promptly ordering another aji fry—makes a strong impression. Tsuneo serves its fried horse mackerel with house-made tartare sauce, so you can choose to enjoy the fish raw or crisp and fried. The à la carte format suits a relaxed meal: start with a small plate, then add whichever fish dishes catch your eye.
One visitor was surprised to be served a hand roll with sea urchin and tuna at the start of the meal; another singled out a hand roll with toro and sea urchin as a favourite. The menu also features gently cooked, tender ankimo (monkfish liver) and stracciatella cheese topped generously with caviar—dishes made for lingering over. Visitors have also mentioned ordering bruschetta and ankimo, so you might begin with something light before moving on to fish or fried dishes, depending on your mood.
To finish, there is clay-pot rice with white tilefish and shiitake mushrooms, or fragrant nodoguro with ginger. One diner enjoyed a course that included tilefish rice and had the leftovers made into onigiri. Whether you keep to a succession of small plates or take your time over rice from the clay pot, there is pleasure in planning the shape of the meal.
Wine is a feature of the restaurant, and one visitor reported being served glasses selected to match the food. Beer is available too; another visitor also noted enjoying sake, highballs and sours. Wine makes a natural pairing for the Japanese dishes, but you could just as easily choose your small plates around the drinks you feel like having.
Tsuneo serves dinner, and reservations are recommended, so consider booking once your plans are set.
