Kaisendon is pretty much the only dish on the menu at this Nihonbashi restaurant. Tsujihan isn’t exactly a well-kept secret anymore, so expect to queue – sometimes up to two hours – for a seat. But the wait is worth it when you can dig into a bowl of fluffy rice topped with tuna, shellfish, salmon roe, leek, cucumber, uni and more, priced from an affordable ¥1,250 to ¥3,600. You'll also be served a small side dish of sashimi dressed with sesame sauce. Everything is wonderfully flavourful, textural and very morish.
Tsujihan's kaisendon is best enjoyed in two ways. First, pour in some soy sauce and mix everything together before digging in – but don't finish it. Save half of the portion and request for the restaurant's signature seabream broth, which will be poured onto the rice, turning the leftover into a warm, comforting bowl of ochazuke.
If you’d rather avoid the crowds, come later in the afternoon, or try one of Tsujihan's other branches in Kagurazaka, Ark Hills Akasaka and Tokyo Midtown Roppongi.