01 / ABOUT THE PLACE
About this place
At Tuzuri, the seasonal obanzai selection is a good place to start. Around 80 dishes are on offer, with 8–10 available each day. The choices range from simmered mibuna greens with fried tofu and beef tendon with daikon to bai-gai sea snails simmered with ginger. You can order the dishes individually in small plates, making it easy to build a meal around whatever is available that day.
One diner praised the generous portions and the variety and freshness of the sashimi. Another enjoyed a sashimi assortment that changes by the day, served with ponzu. The seasonal sashimi platter makes a natural centrepiece for an evening of sampling several dishes. Seasonal tempura and Gin-mutsu saikyo-yaki are also recommended, while fried chicken wings are among the popular obanzai. Diners have enjoyed both seafood and vegetable tempura; one found the seasoning of the Gin-mutsu saikyo-yaki nicely restrained. Whether you keep to simmered dishes or add grilled and fried choices gives the meal a different character.
For a more substantial meal, there is Wagyu steak or Wagyu beef tendon curry. One diner who ordered the steak liked it so much they wished they had saved it for the end of the meal. To finish, try the house-special Japanese-style clam ramen, available in a half or full portion. After a few small plates, the half portion is an option; alternatively, make the noodles the focus and order a full bowl.
Drinks include sake, shochu and beer, with Kyoto’s Shinsē Daiginjo and Nara’s Harushika Chōkarakuchi among the listed sakes. Counter seating makes Tuzuri an option for a solo meal built around individual obanzai dishes, while groups can share a set-course meal.
