HistoryTsukiji Aozora Group

1. 2004

   October 1, 2004

   The Opening of Tsukiji Aozora Sandaime

   Nestled in Tsukiji Outer Market,
   Tsukiji Aozora Sandaime is a traditional Edo-style sushi restaurant that continues to evolve while preserving its rich heritage.

   The restaurant was founded as a collaboration between Tashinobu Ishikawa, the third-generation successor of Maruhachi Niyuke (later known as Tonfuku Fisheries), which was established in the early Taisho era by Fukujiro Tonoka, and Yasue Maeda, the third-generation head of Aozora Sushi, a post-war establishment.

   A Lifelong Passion for Sushi
   Ishikawa grew up in a home where the first floor housed Aozora Sushi Sandaime, run by Maeda. From a young age, he frequently visited the restaurant, drawn to the art of sushi. Even as a child, he was so captivated by its allure that he would secretly go out to eat sushi without telling his parents.

   His deep-rooted passion led him to transition from his family's fish wholesale business to pursue his childhood dream of running a restaurant. He immersed himself in studying Japanese and international cuisine and hospitality, striving to establish a sushi restaurant that Japan—and the world—could take pride in.

   Building a Legacy in Tsukiji
   As a true Tsukiji native, Ishikawa is dedicated to creating a company where both employees and customers can experience happiness and fulfillment. At just 23 years old, he partnered with his long-time acquaintance Maeda to establish Tsukiji Aozora Sandaime, determined to revitalize his family's struggling business and shape a new era for Edo-style sushi.

   • 

2. 2010

   September 11, 2010

   Tsukiji Aozora Sandaime Ginza Mitsukoshi

   Second Branch Opens

   • 

3. 2014

   June 16, 2014

   Tsukiji Aozora Sandaime Naha Main Store

   A New Culinary Concept Takes Shape

   Blending Okinawan fish with Edo-style techniques, this restaurant pioneered the concept of "Ryukyu Sushi" a new interpretation of traditional sushi craftsmanship.

   As the first establishment in Japan to introduce and cultivate the Ryukyu Sushi culture, the journey was not without challenges. Unlike Tsukiji sushi, Okinawan fish required an entirely different approach, and early attempts failed to meet customer expectations, leading to eight years of struggle and refinement.

   During this time, President Ishikawa personally drove to the airport every day, shipping fresh sushi from Tsukiji to Okinawa—an arduous effort to uphold quality.

   After years of dedication, Ishikawa developed specialized techniques tailored to Okinawan fish, solidifying Ryukyu Sushi as a thriving brand and transforming the Naha Main Store into a beloved culinary destination.

   • 

4. 2016

   March 9, 2016

   Tsukiji Aozora Sandaime Nagoya

   Third Branch Opens

   • 

   May 6, 2016

   Chatan Ryu

   A premium yakiniku restaurant specializing in Okinawan Wagyu Chatan Ryu was personally produced by President Tashinobu Ishikawa with a vision of bringing high-quality grilled meat to the region.

   The idea for the restaurant stemmed from Maeda, who was managing the Okinawa branch at the time. Expressing his strong desire to open a yakiniku establishment, he impressed Ishikawa with his extensive experience and expertise in the field. This, combined with Ishikawa’s own recognition that sushi chefs often frequent yakiniku restaurants, solidified his decision to launch Chatan Ryu.

   While living in Okinawa, Ishikawa often explored the Chatan area and saw its potential for a thriving dining destination. Wanting to create a standout yakiniku restaurant, he chose Chatan as the perfect location for this venture.

   • 

5. 2018

   April 17, 2018

   Tsukiji Aozora Sandaime Annex

   Fourth Branch Opens

   • 

   April 18, 2018

   Yakiuo Ishikawa Tsukiji Main Store

   A new style of yakiniku—barbecue without grilling meat, recognized by sushi chefs, debuts in Tsukiji.

   During the period when Tsukiji Market faced relocation to Toyosu, concerns grew over a potential decline in customers and the risk of Tsukiji losing its identity. To sustain the liveliness of Tsukiji for both tourists and locals, Ishikawa recognized the need to establish a new signature culinary experience born from Tsukiji itself.

   For 10 years, he wrestled with ideas to create a sushi concept that would energize the area. Inspiration finally struck from his Chatan Ryu yakiniku restaurant in Okinawa. By blending the best of both locations where he had lived, he introduced a groundbreaking approach to yakiniku—grilled meat without grilling, bringing a unique and innovative dining experience to Tsukiji.

   • 
   • 

   May 31, 2018

   Otokomae Sushi Nagoya

   Bringing the Soul of
   Tsukiji Aozora Sandaime to More People

   In Nagoya, Tsukiji Aozora Sandaime is known as a high-end sushi restaurant. However, located in an office district, the restaurant's formal atmosphere made it difficult for working professionals to drop in casually. Wanting to make his sushi more accessible, Ishikawa envisioned a standing sushi bar, allowing customers to enjoy Tsukiji Aozora Sandaime’s signature sushi in a more relaxed setting.

   At the time, the Nagoya branch was highly acclaimed, frequently fully booked, and difficult to get reservations for. When a vacant space opened up next door, Ishikawa saw an opportunity. He approached a highly motivated chef and asked, "Would you rather run a seafood bowl shop or a sushi bar?"

   Without hesitation, the chef chose sushi, leading to the creation of Otokomae Sushi Nagoya—a place where authentic Edomae sushi could be enjoyed with greater ease and spontaneity.

   • 

   November 1, 2018

   Otokomae Sushi Okinawa

   Second Branch Opens

   • 

   November 8, 2018

   Tsukiji Aozora Sandaime Marunouchi

   Fifth Branch Opens

   • 

6. 2021

   October 11, 2021

   Yakiuo Ishikawa Roppongi Rinkaro

   Second Branch Opens

   • 

   November 19, 2021

   Yakiuo Ishikawa Nagoya

   Third Branch Opens

   • 

7. 2022

   January 11, 2022

   EDOMAE SS Shinjuku

   A New Way to Experience
   Edo-style Sushi

   Bringing authentic Edomae sushi from Tsukiji, EDOMAE SS is a sushi stand where customers can "charge up" with omakase sushi, just like refueling at a gas station.

   This was the first location to open in Shinjuku Yokocho. At the time, President Tashinobu Ishikawa wanted to establish a high-quality Edo-style sushi restaurant in Shinjuku, where customers could enjoy premium sushi in a relaxed and casual setting.

   To introduce Edomae sushi to a wider audience, Ishikawa developed a unique concept: just as cars refuel at gas stations, customers could stop by and “charge up” with sushi whenever they pleased. This innovative approach redefined the sushi stand experience, making top-tier omakase sushi more accessible than ever.

   • 

8. 2024

   April 23, 2024

   Smart Otokomae Sushi Nagoya

   A New Era of Sushi Innovation

   • 

   May 23, 2024

   Ryukyu Sushi Tsukiji Aozora Sandaime
   Makishi Yatai Village

   Second Branch Opens

   • 

9. To the World  

   November 15, 2024

   Yakiuo Ishikawa
   Saigon

   First International Branch Opens

   •