What's Tokyo best sashimi?
Sashimi is a part of Japanese meal, so you can find it as 'o-tsukuri' in a kaiseki meal, as 'tsumami' in a sushi-yasan omakase, in Izakaya... Also, you can have fun trying to distinguish the different cuts, like 'Ito-zukuri'(string cuts for squid), 'sakanami-giri'(wave cuts for octopus), 'kakuzukuri'(cube cuts for tuna)..
For a bit of variety, and to taste different garnish, try sashimi like 'maguro-nuta(raw tuna with sweet miso)', or seasonal sashimi 'su-zuke(lightly vinegar)' like Saba, sanma in autumn kohada and shinko in summer. I recommend you to try the Izakaya Shinsuke in Yushima (try to book the 1st floor if possible), and with the 'taru-sake(fresh sake)', it is a 'a la carte' and cost usually under 6,000.-yens per person.
The menu of Shinsuke, unfortunately, got shorter, even I felt it short ! For sashimi from 'Miura Peninsula' included in an affordable menu (5250/6300), I recommend you Kyobashi Matsuwa. They have also some speciality of roast fish head, and 'aji fry' - also it is necessary to ask for it when booking
Sashimi plate per person (photo) menu 6300yens :
Another speciality of Matsuwa, Saba oshi sush available from sept to november