Okasakusa's sushi restaurant. The owner of Asakusa's "Sushihashiguchi" (now closed) opened this restaurant after becoming independent. They earned one star in the "Michelin Guide Tokyo 2023". "Sushihashiguchi" was on my list of places to visit, but I couldn't go before the previous owner passed away and the second generation owner became independent. I was curious about what happened next, and then I remembered seeing them in the Michelin Guide 2023. Reservations were quite booked up, so I had to make a reservation far in advance even though I was dining alone for a birthday celebration. Here's what I had: - Flounder - Octopus - Abalone - Scallop - Megrim sole and scallop chawanmushi - Salt-grilled red snapper - Nigiri sushi: Gizzard shad, Firefly squid, Thornhead, Trout, Botan shrimp, Ark shell, Kelp-cured sockeye salmon, Purple sea urchin, Conger eel and burdock roll, Tamagoyaki It was delicious. The nigiri sushi was a bit soft, but the portion size was satisfying. I was surprised by the firefly squid. The conger eel and burdock roll, and tamagoyaki, which are classic items, were also delicious. The bill came out to 20,000 yen, which made me happy considering what I had eaten (I only had one glass of sparkling water). Amount spent: 20,000 yen Rating: 4 points 5 points: Definitely want to revisit!! 4 points: Would like to revisit if the opportunity arises! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to visit.

Finally, I was able to make a reservation and visited to celebrate my wife's birthday. I had only been to the restaurant a few times during the era of the previous chef, but even though it was my first visit since the new chef took over, the head chef remembered me. Thank you. The interior of the restaurant retains the sophisticated atmosphere of the previous chef, and as soon as you enter the restaurant, you can feel the deliciousness. Now, on this day, I had the following dishes: - Sliced black mutsu sashimi: The black mutsu had just the right amount of fat, and you could taste the aged flavor. I enjoyed it with salt and wasabi, as well as soy sauce and wasabi, both combinations were excellent. - Ishigaki clam: It had a strong sweetness and a soft texture similar to a hokkigai clam. I had it with salt and wasabi. - Chawanmushi with small dried fish and lily root: The chawanmushi had a hint of fresh pepper as an accent. The dashi and clam flavor blended well, satisfying my empty stomach. - Grilled saury: A large saury with a glossy texture, wrapped in wasabi and sesame with nori. The taste and the beautiful cut were outstanding. - Steamed abalone: A specialty of the restaurant. The steamed abalone was topped with a carefully strained liver sauce. The tenderness and deep umami of the abalone were indescribably delicious. - Sea urchin and squid small dish: Locally sourced bafun sea urchin salted and placed on squid. The richness of the bafun sea urchin combined with the squid coated in sea urchin was a display of skill and taste. - Grilled fish: Grilled shiny fish with a subtle fragrance. The aroma of the shiny fish and the faint scent of green yuzu blended well, showcasing the taste of the season. - Nigiri sushi: The nigiri sushi started with shinko (young gizzard shad), which was excellently seasoned and paired perfectly with the slightly firm vinegar rice. The rhythmic hand movements of the head chef while making the sushi were captivating. - And more nigiri sushi dishes such as white squid, golden eye snapper, medium fatty tuna, steamed shrimp, horse mackerel, and sea urchin were all delicious and expertly prepared. - Lastly, a dessert-like tamago (egg) made with finely grilled shrimp paste. The beverages I had were Ebisu beer and Shimotsuzura Junmai sake, which paired perfectly with the flavorful dishes. The hospitality of the head chef and the service from the staff, including the female servers, were exceptional, creating a perfect harmony of the restaurant, the people, and the food. Thank you for the wonderful meal.

- Grilled cutlassfish - Steamed abalone - Grilled Ishigaki clam - Chawanmushi with cutlassfish, lily root, pickled plum, and honey - Soy-marinated scallop - Grilled managatsuo with salt and yuzu - Salted purple sea urchin with white cuttlefish - Shinko (young gizzard shad) - White cuttlefish - Golden eye snapper - Tuna belly - Kesennuma bonito with green onion - Flat shell - Spot prawn - Horse mackerel - Purple sea urchin - Conger eel - Soup with clams and seaweed - Dried gourd roll - Fatty tuna roll - Egg - Assorted nigiri sushi

I received a kind explanation from a gentle and handsome chef about the features of Edomae sushi. Each element such as oil, acidity, umami, and temperature is rich and carefully crafted. I truly enjoyed the delicious dishes. I was also impressed by the bill! This is a restaurant that I want to keep visiting forever.

"Oku" Sushi - Asakusa, Tokyo Rating: 3.70 Price: 20,000-30,000 yen Nearest Station: Asakusa Station Reservation: Difficult to reserve Special Points: Michelin-starred This restaurant, "Oku," was opened by the former head chef of the now-closed "Sushi Hashiguchi" in Asakusa. They have recently been awarded one Michelin star. Chef Katsuji Oku's warm and friendly service is truly outstanding. It was unique and entertaining to see him start making sushi by offering small pieces as a greeting. Despite just having a normal meal, the bill came out to be a little over 20,000 yen, which is quite a good value for Tokyo. I visited with my friends Moto and Kuroiwa, and it was a great experience with the three of us. I would love to visit again if given the chance. #Oku #Sushi #Sushi #Sushi #Sushi #ReservationsDifficult #Tabelog #ConnectwithGourmetLovers #Minato-ku #Asakusa #Kaminarimon #Japaneserestaurant #Sake #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Hiroo #Ginza #Tokyo #Tokyo #Orthodontics #Invisalign #Orthogourmet

In 2023, Sushi Oku, a Michelin one-star restaurant, gained popularity in Asakusa. The head chef trained at Takase, worked as the second-in-command at Hashiguchi, then opened his own restaurant, Sushi Oku, which eventually earned a Michelin star. Despite initially declining the offer, the chef eventually accepted and continues to prioritize customer satisfaction, serving traditional Edo-style sushi with a warm and approachable demeanor. The restaurant attracts a diverse clientele, with many regulars, and maintains a good reputation for its quality and reasonable prices. Reservations are limited to 3 months in advance, allowing for flexibility in dining times. The menu includes a variety of dishes such as tuna, simmered octopus, abalone, and grilled sea bream, offering a taste of authentic Edomae sushi in a welcoming atmosphere.

I made a reservation again and visited for the third time. The course starting with delicious appetizers was amazing, and I quickly switched from beer to sake. The fluffy Me-hikari, tender simmered abalone, and sweet sea bream were particularly impressive. These three dishes exceeded my expectations in terms of deliciousness. The sushi course started with the classic konoshiro, which was so good that I couldn't help but exclaim in delight. This time, the needlefish and black sea bass left a lasting impression. Of course, the signature sushi like shrimp and simmered conger eel were also irresistibly delicious. I also tried the salmon sushi as an addition, which was soft with just the right amount of fat, and the simmered clams were also large and delicious. The relaxed conversation with the friendly chef, the cozy atmosphere of the restaurant, and the perfect pace made for a wonderful dining experience. It has become a favorite space that feels like a second home to me! Thank you for the wonderful meal.

Attended a Michelin one-star lunch with friends and unexpectedly met someone I knew from Facebook at the restaurant. We ended up having a great time with a group of interesting people, despite my lack of alcohol-induced chatter. The menu included a variety of delicious sushi dishes, and we left with plans to meet up again in the future. #SushiOku #KannonUra #Asakusa #NonAlcohol #FacebookFriends #EdomaeSushi #MichelinOneStar

I have been a regular at this restaurant since the time of the first generation owner, located near Tahara-cho Station. Everything from the food, the hospitality of the chef and staff, the variety of sake, and the atmosphere of the restaurant is impeccable. It's no wonder they have a Michelin star. The 3-month wait for a reservation is understandable. Every time I visit, I am impressed by the dishes, but this time, the standout was the abalone liver and its innards that had been aged for almost 2 years. I used to not like it, but I was surprised by how delicious it was. Of course, it's because it's from Sushi Oku, so it's delicious, but I might not enjoy it as much elsewhere. I thoroughly enjoyed my meal once again this time. And, of course, I have already made a reservation for my next visit! The closest available was in September, but that's okay, haha.

I visited the famous downtown restaurant "Sushi Oku," quietly standing in the back streets of Asakusa for the first time ⭐️ The head chef, Katsuji Oku, honed his skills at the renowned Asakusa restaurants "Asakusa Takase" and "Sushi Hashiguchi," and opened his own independent restaurant in April 2021. A super popular restaurant that has also been awarded one Michelin star in 2023. Both lunch and dinner consist of only one omakase course, starting with appetizers and progressing to nigiri. - When visited: Weekday lunch - Occasion: With friends (4 people) - Cost: ¥20,000 to ¥25,000 - Food highlights: - Madai: Firm texture with a delicious spread of flavor as you chew. - Aoyagi: Crispy texture with a strong umami, best enjoyed with salt. - Firefly squid: Concentrated flavor and texture, delicious even without any additional seasoning. We also received a special seared firefly squid, adding a smoky flavor. - Lily bulb, scallop, and this wata steamed dish: Perfect balance of the tender Lily bulb, savory scallop, and the saltiness of this wata. The hint of pickled plum and the fresh ground pepper complement each other well. - Tai white roe seared with black shichimi: Melts in your mouth with a rich umami flavor, and the abundance of black shichimi is delightful. - Hairy crab with yolk vinegar sauce: Rich and packed with flavor, simple yet delicious. - Amadai marinated and grilled: Moist and tender with a wonderful fatty richness. - Dried gourd: A unique preparation using Zaramé and soy sauce, aged for a week. The distinct sweetness of Zaramé with the perfect balance of wasabi is exceptional. - Small fin tuna: Large in size, with a perfect balance of acidity and a moist texture that blends well with the shari. - Sumiika: Crunchy texture with a rich sweetness. - Tuna akami marinated: Strong umami flavor that spreads as you chew. - Tuna chutoro: Perfect amount of fat, melts instantly with a great aroma that complements the shari. - Mackerel to finish: Clean and elegant with a melt-in-your-mouth texture and a refined umami that is truly impressive. - Shrimp: Bursting with a rich sweetness, a delight to the taste buds. - Kinmedai: Strong umami that spreads as you chew. - Hokkigai with vinegar and yuzu: Light and refreshing with a perfect balance of sweetness and umami. - Simmered scallop: Hand-pressed to enhance the melt-in-your-mouth texture, combining the rich umami of the scallop with a delicious finish. - Uni: Melts in your mouth with a rich sweetness, absolutely delicious. - Anago: Thick and fluffy, tender and moist, with a sweet flavor that pairs perfectly with the shari. - Dried gourd roll: Perfect balance of Zaramé, nori, shari, and wasabi. - Toro-taku roll: Tuna is lightly pounded to retain texture, with a robust umami flavor that pairs well with the finely chopped pickled radish. - Dried gourd: The dried gourd was so delicious that we even added more to our nigiri. Absolutely irresistible and top-notch delicious. - Tamashibi: The gentle flavor of the shrimp spreads beautifully. - Menu: - Omakase course: ¥18,000

I visited the restaurant at 12 o'clock with my regular friends. All the customers that day were regulars (since the Takase era!). The sushi and sake were all delicious! Especially the unique and perfectly balanced shari with a good texture! Even though the 4 groups of customers I didn't know had different ages, we all got along very well, chatting like old friends. The master was very kind and told us how they were selected by Michelin. We talked, drank, ate, and before we knew it, it was already 5 o'clock! It was truly a happy and amazing experience to enjoy Takase's legendary sushi while chatting with people around. I want to visit again.

Celebration of winning the 2023 Michelin stars at a private party. Most of the attendees were first-time visitors, so they presented the head chef with a bouquet and a bottle of Link 8888 to congratulate him. They brought in a variety of Japanese sake, wine, and tea for the celebration toast. The chef's exceptional skills and warm personality left a lasting impression, with about half of the guests expressing a desire to return. The party lasted from 6:00 pm to 10:40 pm, making it a long and happy night at Sushi Oku in Asakusa, behind the Kannon temple. #SushiOku #Asakusa #BehindTheTemple #Michelin #EdomaeSushi #Takase

I made a reservation around 6 pm on a regular weekday to visit Sushi Oku for the 16th time. They have been in business for exactly two years now, so I visit about twice a quarter. Every time, my eyes, taste buds, nose, and heart are satisfied. I feel happy meeting wonderful customers as well. Despite having a star, they continue to evolve while cherishing the skills of a well-trained famous restaurant. Today, we started with Edo-style flounder, Kuheiji sake, and octopus from Sajima. The small flounder was delicious, so I decided to add Engawa at this point. Kuheiji sake was better when I started drinking a little in Tokyo. The octopus was a sure bet. I love the Engawa. As I listened to the regular customers talk about the shortage of Ariake seaweed and the struggles of finding suppliers, we moved on to the main course. The main course was delicious and I enjoyed it. This season's plentiful sardines, small pillars and Lily root chawanmushi with raw pepper salt (raw pepper, which always gathers attention at the counter), the best child-bearing spear squid I've had this season, and the Shirakawa sushi followed. The crab that made me drink too much was Hiroto River from Fukushima, which made its first appearance. I might like it more than the main course. I didn't really like the small skin, but the next Sumiika was delicious. The texture was wonderful... Tosa came out, and I paired the Akami from Shio-kama with Toro. The Akami was normal, but the Toro was exquisite in sweetness and aroma. I secretly decided to add Negitoro. The Biwa trout with konbu shime was a fine balance of elegant fat. The concentrated flavor of the shrimp that melts easily, the Thai ragai enjoyed with straw-grilled saury at Mutsu Hassun. Uni served in a gunkan sushi with a request rather than handed over. The sweetness of the sea urchin and the aroma of the high-quality seaweed complement each other. Personally, I prefer this one (I'm not a big fan of handovers). The eel from Sushi Oku, which is more delicious than anywhere else, with additional simmered clams, Engawa, octopus, and Imo. I really like the texture here. I couldn't leave without eating the Negitoro that I added, and the happiness time ended with a dried gourd roll that I had to have. After chatting with the head chef for a while, I was seen off by everyone and headed home.

I made a reservation during my previous visit and this is my second time here. This time I came with a different group of people. The head chef is very polite and friendly even to first-time customers, which makes me feel at ease. The food is, of course, delicious. Each dish is prepared with care and you can really appreciate the craftsmanship that goes into sushi and the experience of dining at a sushi restaurant. The title might be a bit strange, but the clean white counter and being able to see the chefs at work from our side is quite impressive. Watching the chef's knife skills, hand movements, and the presentation of the dishes is truly captivating. Despite this, the head chef's gentle and friendly demeanor, along with the overall atmosphere of the restaurant, is very relaxing. The food, both the appetizers and the sushi, is incredibly delicious, and the choice of sake to accompany each dish was spot on. I ordered an additional piece of horse mackerel sushi because it was so delicious, and they freshly prepared it for me. I also added some fatty tuna and finished with a kanpyo roll, leaving me feeling completely satisfied. Thank you for the wonderful meal.

A friend recommended it to me, but now it's my favorite restaurant! There may not be many customers at lunchtime, but the chef is very talkative and the food is excellent! The dishes and sake cups may not be elaborate, but for those who want to eat proper sushi, it's really good and delicious! Let's go again sometime!

I will write slowly later ^^; I am updating this as a reminder because time passes while I think about writing slowly. The white wooden counter is very neat, the distance from the counter to the cooking area is just right, and the meticulous care in making the counter increases expectations. The chef's kind personality makes me relax with each dish served. The atmosphere of conversation with other customers is also pleasant. The sashimi and garnish combination, soup, and grilled dishes are all wonderful and go well with the sake. Even when moving on to nigiri, it remains delicious. The sushi rice is delicious, the way the nigiri is made and how it falls apart is exquisite, and I had the most delicious sushi. Thank you for the meal. I look forward to visiting again next time.

I decided to accept my friend's invitation and arrived a bit early at the restaurant, which was located in Asakusa. The place was new and very clean, with a nice counter where we sat down. We were served bottled beer as they didn't have draft beer. We started with octopus, which was soft and flavorful, followed by simmered abalone from Chiba, which was tender and delicious. The scallop and its innards chawanmushi was also excellent, with a rich umami flavor. The rolled sardine from Miyagi was fresh and fatty, complemented well by the condiments. The grilled bonito melted in the mouth, and the vinegar-marinated hair crab with egg yolk was a perfect match. The sushi started with shinko, which had a perfect blend of red and rice vinegar, followed by aged firefly squid, salted bonito, and seared saury, all of which were delicious. The sweet shrimp, flat shellfish, Miura horse mackerel, simmered clams, purple sea urchin, and Anago from Tsushima were all highlights, each showcasing unique flavors and textures. The meal ended with kanpyo maki and tamagoyaki. Overall, the Edo-style sushi at Hashiguchi was impressive, and the attentive service from the proprietress made the experience even more enjoyable. I would definitely visit again if given the chance.

This article is a reprint from a blog. Sushi Log: https://sushi-blog.com/entry/sushi-oku "Sushi Oku" opened on April 10, 2021. It is the shop of Oku-san, who served as the second-generation master at Asakusa's "Hashiguchi" shop. Despite trying to visit several times after my last visit in May 2021, I couldn't get in due to bad timing. This time, I made a reservation well in advance and revisited after about a year. As a result, the sushi made by Oku-san is still excellent, especially the finishing touches like konowata and simmered dishes were exceptional! The unique sushi and very reasonable prices make this place stand out. About the master of "Sushi Oku," Mr. Katsuji Oku Mr. Oku, the master, has an interesting background. He trained as a craftsman at the once-popular "Takase" in Asakusa. However, at one point in his career, he quit being a sushi chef. He pursued a completely different profession and later restarted his career as a tempura chef. It's quite rare to see someone go from sushi to non-food industry to tempura and back to sushi. When working at a tempura restaurant, he was approached by the former master of Sushi Hashiguchi, Mr. Hashiguchi, but initially declined. However, when called again, he decided to return as a sushi chef to honor Mr. Hashiguchi's wishes. The trust between Mr. Hashiguchi and Mr. Oku, both from the "Takase" background, is evident. This traditional apprenticeship system and the craftsmanship beauty shine brightly in an age where the "no need for training" theory and early independence by patrons are prominent. Mr. Oku has a strong belief as a craftsman and is also very hospitable to customers. I was impressed not only by the taste of the sushi but also by his personality when I first visited, which is why I continue to visit. I highly recommend "Sushi Oku" to sushi enthusiasts and those interested in sushi, regardless of age. About the rice and work at "Sushi Oku" Mr. Oku has always expressed his unique style while using the "Edomae Sushi" basics and techniques since the time of Mr. Hashiguchi. This is easier said than done. Establishing individuality within the traditional style requires thorough basics and a sense of taste. The sushi made by Mr. Oku had a strong presence beyond its appearance. After opening his own shop, he expanded the range of expressions further. The finishing touches like konowata and dried gourd are influenced by his past work, providing enjoyment for sushi enthusiasts. Despite the classical techniques, there is no old-fashioned feel. Additionally, he incorporates surprises like the unique texture of surf clam and the use of rare Tokishirazu. Each piece has its own individuality in the thickness of the fish cut and knife work, so it's something sushi enthusiasts should pay attention to. The rice at "Sushi Oku" is a blend of Yokoizou Yohhei (red vinegar) and Kanemasa (rice vinegar) from Yokoizou Brewery, just like in the days of Mr. Hashiguchi. However, I felt that the acidity was stronger than before, and when I asked, I was told that the salt concentration had been adjusted. It seems to have become a red vinegar rice that is more in line with modern tastes. It reminds me of the rice at restaurants like Katsuta and Tomidokoro that fans of sushi rice enjoy. The slightly firm rice and gently warm temperature provide stability, allowing you to enjoy it from start to finish without any fluctuations. [June 2022 Update] Afterward, the balance of seasoning was changed. I was surprised to find that sugar was used to add sweetness. However, the balance of sweetness is good, so there is no discomfort, and you can enjoy the elegant taste. Also, it was mentioned that the vinegar used is a special order Yokoizou "Tokushiro" from Takase. As for the sake dishes, the volume has been slightly reduced compared to Mr. Hashiguchi's time, with more focus on the sushi, -==-