Sushi Origami: Sushi On The Sea

Yakatabune – a traditional restaurant boat with history dating back to the Heian Period (794-1192). Many courses are served on a traditional yakatabune, typically accompanied with freshly fried tempura. This classic dining experience is being reimagined at Sushi Origami.

Sushi Origami offers the finest Edomae-style sushi on a yakatabune, supervised by the heavily-booked Sushi Murayama, a Michelin-starred restaurant in Ginza. Sushi Origami combines the world of Daisaku Murayama’s gastronomy and the elegant view of Tokyo Bay to create a unique dining experience—a perfect yakatabune to enjoy authentic Edomae sushi on the water.

The black-lacquered yakatabune docks right in front of Tennozu Isle Station. Not unlike a traditional sushi restaurant, you can watch the chef arrange the ingredients and assemble the sushi right in front of your eyes. The restaurant uses quality Pacific bluefun tuna as well as fresh seafood from Ishishi, an 80-year-old wholesaler. Beautiful views from iconic landmarks in Tokyo are also visible on the boat, such as the Rainbow Bridge, the Sky Tree, or the Tokyo Tower. It is encouraged to step onto the deck of the ship and take photos of these landmarks accompanied by the nighttime cherry blossoms dotted along the Sumida River.

Courses offered include the “Sushi Omakase Course” (Lunch: ¥25,000, Dinner: ¥38,000 with a ¥5,000 boarding fee). Seasonal ingredients are carefully selected to craft dishes accompanied by limited edition sake and champagne.

While the menu changes seasonally, we tried the “Sushi Omakase Course” featuring:

Steamed: Egg custard with pufferfish milt and baby squid

Lavishly decorated, the squid pairs well and enhances the flavor of the egg custard.

Sashimi: Salted sea bream with pickled sea cucumber ovary

This dish is accompanied with homemade soy sauce, with delicious fresh sea bream.

Boiled: Simmered sea bream with octopus

A large octopus imported from Hokkaido is served with a sweet and spicy sauce.

Fried: Taranome (aralia shoots) and white fish tempura

The crispy white fish paired well with the taste of the bittersweet taranome.

Grilled: Swordfish with a Japanese parsley-sesame paste

The aroma of the grilled swordfish is strong as the chef prepares it in front of you.

Snack & Sake: Simmered firefly squid

The squid was served with fava bean, miso soup stock, and vinegared miso. The urchin, squid, and sweet beans create a unique flavor.

After enjoying the night view and returning to your seat, it’s finally time for nigirizushi!

The soft and light texture of the rice, red vinegar, and finely sliced toppings gives each of the nigiri a wonderful flavor.

Sushi

Cuttlefish　
Sea Bream with Citrus
Skewered Tuna
Medium Fatty Tuna
Large Fatty Tuna
Codfish
Sardines
Red Clams

Sea Urchin Eggs ：Gunkan with melt-in-your-mouth sea urchin.

Kuruma Prawn：The prawns are freshly boiled in front of your eyes, and the chef removes the shells, inserts a knife, and holds the prawns in their hands.

Garden Eels：The eels are fluffed and grilled on bamboo leaves right in front of you.

Hand-Rolled Tuna：The seaweed is seared slightly to release its aroma just before eating, and the chef carefully rolls each piece and hands it to the guest.

Dessert: Fried Egg

A fluffy, sweetened egg omelet is served as the closing dish of the course.

Soup: Miso Soup

Bowl of white miso paste with crispy ginger.

Sushi Origami is a creative, unique experience where you can enjoy sushi on a houseboat. It will likely become a new landmark in Tokyo – I highly recommend this yakatabune for a memorable meal with family or friends.