Tsuki 月Sushi-ya
A moment...
切Itamae chooses the cut
握Pressing the rice (gently)
塗A drop of nikiri sauce
Itamae works at his own pace — thank you for your patience.
壱Chapter I
弐Manifesto
Three things
Fish · 01
Sourced daily
Tuna, salmon and seasonal catch arrive every morning from trusted markets. We only cut what we'll serve that day.
Hand · 02
Edomae technique
Each piece is shaped by hand using methods passed down from Tokyo's earliest sushi masters — no moulds, no presets.
Seat · 03
Counter seating
Twelve seats at the bar — every guest watches the chef, every plate is timed to the bite.
参Today's pieces
Today's selection
The selection
Nigiri Toro
38 lei
Bluefin tuna belly, sliced thin over vinegared rice with a touch of freshly grated wasabi.
Sashimi Salmon
64 leiFive thick slices of Atlantic salmon with grated daikon, kikkoman soy and fresh wasabi.
Spicy Tuna Maki
42 leiEight rolls with hand-cut tuna, sriracha mayo and scallion, finished with black sesame.
Chirashi Bowl
86 leiVinegared rice bowl topped with mixed sashimi, ikura, tamago and lightly pickled vegetables.
肆The master
板前
Itamae
Since 2017
Hiro Tanaka · Itamae
Chef Hiro Tanaka. Trained at Tokyo's Tsukiji market. Eighteen years behind the counter.
Brings Edomae traditions to Bucharest — one fish, one piece, one bite at a time. He works with two sushi chefs whom he trained for eighteen months before placing a knife in their hand.
Sushi isn't a recipe. It's a conversation between fish, rice and moment.
伍In frame
漆Reserve
Chapter VII · 月
Reservations
We're a message away. For counter reservations or questions, use the form or call us.