Higashi Indo Maguro Shokai

The gregarious griller behind the barbecue at Tsukiji Jyogai Shijyo Maguro Kushiyaki will explain to you that just a little sake, salt and pepper is all that’s needed to create the perfect stick of cooked tuna. And once you taste the skewers here, you won’t disagree. The tuna takes on a meatiness once cooked, softened by natural fat, and enhanced by the simple seasonings.