A Counter with Soul

Tsuki was born in 2017 from a simple yet profound passion: respect for authentic Edomae sushi. Not the kind found in tourist chains with a hundred variations, but sushi crafted piece by piece in front of the guest, with fresh fish and rice at body temperature.

Our founders, Hiro Tanaka and Andrei Constantinescu, met in Tokyo during Andrei's apprenticeship at the Tsukiji market, and brought back to Bucharest not just technique, but an entire culinary philosophy: one fish, one piece, one bite at a time.

Our Philosophy

We make no compromises on quality. Tuna arrives weekly, cold-shipped from the Mediterranean and Atlantic. Our salmon is sustainably-certified Atlantic. Our rice — Japanese koshihikari — is vinegared daily with the master itamae's own recipe.

We don't use frozen fish when fresh is available. We don't deceive our guests. That's it.

The Team Behind the Counter

Our master itamae, Hiro Tanaka (a native of Osaka, trained for eighteen years at Sushi Saito), leads a twelve-seat counter. The two sushi chefs under him work the shari rice and fish preparation — every piece is shaped by hand, with no moulds, no presets.

The Space

Tsuki is set in an intimate space in central Bucharest — light wood panels, a hinoki counter brought from Japan, and a single calligraphic painting of the kanji 月 (moon). Twelve seats at the counter, two tables of four for private bookings.

Sustainability

We work with certified suppliers (MSC for tuna and salmon, Friend of the Sea for hamachi and uni) and eliminated single-use plastics from the sushi bar in 2022. Fish trim is sent to a partner who produces dashi for community kitchens.

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We look forward to showing you that sushi isn't a recipe. It's a conversation between fish, rice and moment.