The famous luxurious seafood rice bowl (kaisendon) restaurant - Tsujihan is one of the foods that sudden went viral in Tokyo, Japan during our time of visit. We wanted to give it a try as we are a seafood lover.
After reading lots of reviews & comments that the main Nihonbashi restaurant's queue can easily went up to about 2 hours, therefore, we decided to go to the Tsujihan's Ark Hills branch which is less crowded. It was located at the 3rd Floor of the Ark Mori Building which is easily accessible from Roppongi-Itchome Station or Roppongi Station. Literally, everyone who is visiting the Ark Mori Building are actually heading their way to the Tsujihan restaurant.
We came at around 8pm and waited for about 15-20mins only for our seat. The queue here was relatively short and much more bearable. In the restaurant, there is a L-shaped long counter table which can accommodate about 12 persons, therefore, the queue can relatively moves faster. 
The menu here is pretty straight forward. There are 4 courses to choose from:
Ume Course (1250 yen) - salmon roe, tuna, nakaochi (rich flesh scrapped from the bones), shrimp, whelk, geoduck clam, squid, herring eggs, cucumber and green onions.
Take Course (1650 yen) - Ume Course + extra crab + extra salmon roe.
Matsu Course (2200 yen) - Ume Course + extra crab + extra salmon roe + extra sea urchin.
Tokujo Supreme Course (3600 yen) - Ume Course + extra crab + double extra salmon roe + double extra sea urchin.
There are also extra ala-carte topping for order like extra sea urchin (550 yen), extra salmon roe (400 yen), extra crab (400 yen) and sashimi on a small plate (300 yen).
We ordered the recommended Matsu Course (2200 yen). This luxurious kaisendon is designed to be eaten in 2 different ways.
A small plate of sea bream sashimi topped with a nutty, sesame sauce as a starter. It is recommended not to eat all of it. Do save up 1 or 2 slices for the 2nd way of eating it.
First way, enjoy the luxurious sashimi bowl (Zeitaku Don) as the raw way it is. Additionally, take the special soy sauce mixed with the egg yolk and gently dissolved the wasabi into the sauce, then pour it directly over to the "mountain" of the seafood. Mix everything together and enjoy until about one-third left in the bowl.
Second way, the Ochazuke style - Broth finale. Once the bowl is about one-third left, hand the bowl back to the chef and request for the broth. The chef will then pour a piping hot, rich sea bream (tai-dashi) broth over to the remaining left over in the bowl, transforming it into a warm bowl of seafood rice porridge. A free scoop of extra rice can also be requested to add into your bowl too!
After that, add the saved sea bream sashimi into the hot broth to let it cook slightly and season it with extra wasabi or green onions to taste.
The rich sea bream broth was really something else. It enhances and brings the whole bowl of flavours together. It was really good after the broth was added into it. We finished everything up. ごちそうさまでした. We definitely thought the broth was the whole highlights of the meal.
Nihonbashi Kaisen Don Tsujihan - Ark Hills Branch
Hours: Daily, 1100-2130, Sat & Sun 1100-2030
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