Savor sushi that marries tradition and invention,
crafted with precision, and priced to perfection.
Located at the gateway to Sapporo, Tatsuyoshi The Second is situated in a vibrant area that serves as a melting pot for both locals and tourists, showcasing the best of Hokkaido's culture and cuisine.
The name "Tatsuyoshi" pays homage to the sushi restaurant where the owner’s grandmother once worked. As one of the first female sushi chefs in the post-war era, she broke barriers and left a lasting legacy.
Carrying on her spirit, the owner, who honed his craft both domestically and internationally, offers a fresh take on sushi, combining the richness of Hokkaido's ingredients with influences from global culinary traditions.
At Tatsuyoshi The Second, you can enjoy authentic sushi crafted with a perfect balance of tradition and creativity, all at a price that invites everyone to indulge. That’s the essence of what makes Tatsuyoshi The Second truly special.
In Honor of Yuriko Isobe,
a Trailblazer with a Timeless Way
Born in 1933, chef's grandmother Yuriko Isobe defied the male-dominated norms of her time to become one of the first female sushi chefs in the post-war era. Until her passing at the age of 56 in 1990, she remained a trailblazer in the sushi world, working tirelessly as a leading chef.
To honor her legacy and carry on her indomitable spirit, we named "Tatsuyoshi The Second" after the restaurant where she once worked, ensuring her story and influence live on in every dish we serve.
Owner/Chef: Tsukasa Isobe
Following in the footsteps of his grandmother, a pioneer among female sushi chefs, Tsukasa Isobe embarked on the path of sushi craftsmanship at the age of 18.
Upon returning to Japan, he started anew, taking on roles such as assisting local fishermen and running a sea urchin rice bowl shop before ultimately opening Tatsuyoshi The Second.
While preparing to open his own restaurant in Australia, the onset of the COVID-19 pandemic forced him to abandon his plans.
After six years of rigorous training at Sushi Zen, he moved to Sydney, where he spent another six years mastering overseas sushi styles.