Hyperlocal Tokyo

A venerable Edomae sushi restaurant. I just happened to drop in, but the food was truly delicious. I had two bottles of sake and ate to my heart's content for 12,000 yen. For the first time in a while, I was so engrossed in the flavors that I forgot to talk. The delicious ingredients kept coming out, one after another, and I couldn't resist ordering more. The young sardines were excellent. The tamago (egg) was surprisingly delicious, too. The marinated fish was flavorful, and the kombu-〆 (kombu-cured) fish left a lingering taste in my mouth. I also had a rare treat of mantis shrimp, which was a delightful surprise. Everything was so good! I could feel the care and skill in every bite. It was an unforgettable experience. I will definitely be back.

A legendary sushi restaurant. Everything is delicious. The sashimi and sushi are great, but the maki rolls are also excellent. Although not pictured, their wasabi maki uses finely shredded wasabi, resulting in a controlled, just-right spiciness that makes it perfect for a snack. If you come here, I highly recommend the "Kingyo" (Goldfish) served with hot water. The hot water makes it progressively spicier, which is just heavenly. By the way, it's almost impossible to get in without a reservation, regardless of whether it's lunch or dinner.

This is an old-fashioned sushi restaurant near Takashimaya in Nihonbashi. There was no menu posted outside, so I hesitated before entering. Inside, there are counter seats on the left and table seats on the right. I ordered the 2,200 yen sushi set. The price increases gradually depending on the number of dishes and whether it includes medium fatty tuna (chutoro).

A venerable establishment specializing in traditional Edomae sushi. Despite its long history, it has a low threshold and a welcoming atmosphere. The chefs are energetic, and the restaurant is full of life. The fish and rice are seasoned with a sharp saltiness and vinegar, which may not be to everyone's taste, but I personally enjoy it. While it's known as the originator of toro (fatty tuna), the bluefish and shellfish are also highly recommended. The akagai (ark shell) is exquisite. The thin omelet is also delicious as a snack. The chefs are generally cheerful and energetic, but they also have a strict, Edo-style spirit (laughs). Customers unfamiliar with the Edo spirit may feel intimidated or uncomfortable. It's best to do some research on the Edo spirit beforehand and become a regular customer. While they lack sufficient cashless payment options, true Edo-style people don't keep money overnight, so come prepared with cash. Would you be able to handle sushi with a sword at your side?

I went there a little before noon today, but maybe because it was a weekday, I was able to get in without much of a wait. I ordered the 3,850 yen sushi set. Since I don't like ikura (salmon roe), I asked if it would be included and they said it would, so I told them I couldn't eat it. It took about 10 minutes for the sushi to come out. It was already seasoned with soy sauce, so I ate it as is. It was good, I guess, but it didn't have the same wow factor as the first time I tried it. Plus, they didn't bring me any red miso soup. I probably won't go back.