ABOUT
About the Second Generation Tatsuyoshi
A new sushi recipe born in Hokkaido, combining tradition and innovation
The second generation Tatsuyoshi combines the fresh bounty of Hokkaido with Edomae techniques,
This is a restaurant that delivers sushi with a free-spirited approach. From stand-up dining to course meals and a sake counter,
We offer a new sushi experience that can be enjoyed casually in a variety of styles.
Inheritingaspirationsandevolvingskills
LEGACY & CRAFT
Nidaime Tatsuyoshi is located in the Tanukikoji area, right between Odori and Susukino in the center of Sapporo. It is an area that is easy for both locals and tourists to drop in to, and is a place that embodies the essence of Sapporo.
The restaurant's name, "Tatsuyoshi," is a continuation of the name of the sushi restaurant where the owner's grandmother worked. Following in the footsteps of a female sushi chef who was active in the early postwar period, the owner has trained both domestically and internationally, and offers new sushi that combines Hokkaido's rich ingredients with an international sensibility.
The appeal of Nidaime Tatsuyoshi is the ability to casually enjoy authentic sushi that combines tradition and innovation.
Pioneer of female sushi chefs,
With respect to my grandmother, Yuriko Isobe
My grandmother was born in 1933 and was the first female sushi chef in the postwar era, during a time when men were superior to women.
"Nidaime Tatsuyoshi" was established in accordance with the wishes of his grandmother, who was a leading sushi chef until she passed away at the age of 56 in 1990, and borrowed the name of the restaurant where she worked.
RESPECT
Owner
Tsukasa Isobe
Tsukasa Isobe
Following in the footsteps of her grandmother, a pioneer among female sushi chefs, she began her own career as a sushi chef at the age of 18.
After training at Sushizen for six years, he went to Sydney and spent six years learning overseas-style sushi.
While preparations were underway to open in Australia, the coronavirus pandemic forced them to abandon the plan.
After returning to Japan, he started from scratch, working as an assistant to a fisherman and at a sea urchin bowl restaurant before opening Nidaime Tatsuyoshi.
