Under the ninth stage, Sushi Masayoshi @ Chiyoda-ku, Tokyo Established in 1861 (Bunkyu 1) in Ginza, starting from a food stall and moving to Kudanshita after the war. The founding year of 1861 makes it the oldest among the long-established sushi restaurants. Asakusa's Bentenzan Miyake (established in 1866) and Nifune Sushi in Higashi Ginza (established in 1877) are younger in comparison. Sushi Masayoshi is considered the oldest Edo-style sushi restaurant still existing in Tokyo. Just like the previous visit to Yoshino Sushi, Sushi Masayoshi is also a long-standing family-run business that has been operating for over 100 years. I hope they continue to carve out their history for many more years to come. I am truly delighted to have the opportunity to enjoy traditional Edo-style sushi passed down from the Edo period once again. The atmosphere of the restaurant, the hospitality of the female owner, and the customer service of the chefs were all excellent. However, the only disappointment was the customer service of the head chef, which was lacking in friendliness. Apart from that, I believe it is a wonderful place.

I visited a restaurant for lunch around 1 pm and was seated at the counter in the back for the first time in a while. The lunch menu offered four types of nigiri sushi: Ume, Take, Matsu, and Omakase. When I asked about the difference between Take and Matsu, I was told it was the number of pieces. I chose the Ume option. I originally wanted Tekka Maki, but changed it to Kanpyo Maki. The sushi was served promptly and included Hata, Hirame, Chutoro, Shima Aji, Akami, Kohada, Anago, Tekka Maki, and Tamago. The miso soup was made with white miso and clams. The chef was quiet but created a great atmosphere with a professional touch. It had just the right amount of tension, making it a top-notch restaurant experience. I enjoyed eating sushi after a long time. Thank you for the meal.

I visited for lunch. I have been here about 3 times in the past, but it had been a few years since my last visit. The sushi here is truly authentic Edo-style, with a nice touch of vinegar. The Kohada in particular was incredibly delicious. The atmosphere is also great. It stands out from the high-end sushi restaurants that are common these days, where they boast about their premium ingredients.

Hello everyone ☀️. This is ZMA. Today is Father's Day, so please celebrate the head of your family with gratitude. Today, I visited a sushi restaurant called "Sushimasa" in Kudanshita. The restaurant was established in 1861, during the turbulent Bakumatsu era in Japan. It holds a special place in my heart as it was where I used to work. Let's enjoy some sushi and reminisce about the past. We had the omakase course priced at ¥11000, which included various delicious items like sea bream, ark shell, bonito, squid, and medium fatty tuna. The restaurant was bustling with customers, a welcome change from the quiet days during the pandemic. One of the highlights was the aged mackerel, which has been made the same way for 162 years. It had a unique sour taste and a firm texture. We also enjoyed shrimp, grouper, sea urchin, fatty tuna, and gizzard shad. It was a delightful meal. I recommend making a reservation for a seat only and deciding on the menu later. The restaurant also offers other options like bara chirashi for ¥3850 and a variety of nigiri sushi to suit different budgets. The owner congratulated us and remarked on how fast a year goes by. It's true, time flies. I hope to continue visiting this restaurant for many more years to come. See you next time! 🍣

I recently became obsessed with sushi and have been eating it more frequently. I went to Sushi Sei at Kudanshita Station and ordered the Ume nigiri set (3850 yen). It included chu-toro, flounder, pickled tuna, salmon roe, kanpyo roll, egg, and eel. Everything was delicious! The staff was very friendly and the atmosphere of the restaurant was great. It was packed during lunchtime on a weekday, so I recommend making a reservation before going. #KudanshitaGourmet #KudanshitaLunch #TokyoGourmet #TokyoLunch #Sushi #WantToConnectWithFoodies

Yesterday, my partner was feeling down so I decided to take them out for lunch at a nearby sushi restaurant called Sushimasa. We didn't make a reservation but they were able to accommodate us without any issues. There were plenty of seats available at both the counter and table, and we were asked where we would like to sit. Considering my partner's condition, we chose a table seat. The staff, including the chef, Mr. Nakai, were very attentive and welcoming. This time, Mr. Tarukawa was making our sushi. The witty conversations in between the meal lifted our spirits. It felt like we were talking to a caring father. My partner even said that they had never had such delicious and comforting sushi before. While the taste of the sushi is important, the pleasant atmosphere and time spent there are equally crucial for us now. The pace at which Mr. Tarukawa was making the sushi, while still attending to the continuous flow of customers, was impressive. Half of the customers were foreign tourists. My partner was also very satisfied. They insisted on celebrating their upcoming birthday at Sushimasa. We have already decided to revisit. Whether we will be able to be served by Mr. Tarukawa again on our next visit depends on the timing, but both my partner and I are smitten with his sushi-making skills. Sushimasa has been in business for over 160 years since the first year of the Bunkyu era, and we truly respect their warm hospitality towards their customers.

This is a sushi restaurant located in Kudanshita South. Established by the first generation Tohara family in 1861 (Bunkyū era), it is a long-established store with a history of 162 years. They are committed to the taste and techniques of Edomae sushi, and the charm lies in the casual atmosphere. Currently, the fourth and fifth generation Tohara family and sushi chefs are continuing the skills and flavors of the third generation Masajiro. Affiliated with Kudanshita Shushiro and Shunhachikai (Sogo Yokohama store, Seibu Ikebukuro main store). The location is about a 1-minute walk from Exit 6 of Kudanshita Station. Walk along Yasukuni Street towards Jimbocho, turn into the visible alley (there is a sign at the corner). My last visit was in December 2006 during the day, where I had the affordable "barachirashi". I revisited during the day. A few days prior, I made a reservation online. On the day of the visit, the interior of the restaurant was not very spacious, with L-shaped counter seats and 3 table seats. I was able to choose my seat, so I chose the counter seat. The service was friendly and pleasant. The daytime menu and prices (including tax) are as follows: - Nigiri: Ume (¥3,850), Take (¥4,950), Matsu (¥7,150), Omakase Nigiri (¥11,000) - Chirashi: Ume (¥3,850), Matsu (¥6,050) Nighttime menu includes Nigiri (¥13,200) and Omakase (¥19,800 and up). I ordered the following: They use red vinegar in the sushi rice, and the toppings like "nikiri" or "tsume" are seasoned, so soy sauce is not necessary. I requested tea as my drink. ◇ Omakase Nigiri (¥11,000) - 11 pieces of nigiri, rolled sushi, miso soup. ● White squid ● Kelp-marinated sea bass - has a nice texture. ● Medium fatty tuna - pairs well with the red vinegar rice. ● Horse mackerel with scallions and ginger topping. ● Ark shell ● Large shrimp - big and sweet. ● Golden eye snapper - the "nikiri" enhances the sweetness of the fish. ● Sea urchin gunkan-maki. ● Large fatty tuna - easy to eat, the knife cuts made it easier. The fat melts in the mouth due to the warm temperature, and it pairs well with the red vinegar rice. ● Small skin - well-marinated and strong vinegar flavor. Nice texture. ● Bowl of miso soup with clams - refreshing taste. ● Conger eel - tender flesh. ● Tekka maki - just the right amount, I was full so I didn't order more. The total dining time was about 50 minutes. While satisfied with the omakase selection, I was also intrigued by the (Edomae-style) tamagoyaki and kanpyo maki that someone nearby ordered. The "Matsu" nigiri that I hesitated to order also seemed appealing. Side note: The Kudanshita area is undergoing redevelopment. Enjoying sushi in a Showa-era building may only be possible for a limited time.

I visited for lunch and enjoyed the lunch sushi set (7150 yen). The soy sauce was already applied, so I could eat the sushi right away at the counter. The rice was warm, the vinegar was to my liking, and the fish melted in my mouth while the shellfish had a nice texture. The ikura popped in my mouth, it was amazing! I was told that the restaurant was established in 1861, which was surprising. Despite the long history, the taste was satisfying. The clientele seemed not too high-end, as there was even a foreigner dining alone. There were moments when the female servers were sternly instructed by the head chef, but I understand that it's necessary for a longstanding restaurant to maintain its taste and service standards. Overall, I was satisfied with the taste, portion size, and service. ❤️

My wife visited GW for the first time in a year and it was the last day of her visit. We were thinking about what to eat for lunch and suggested sushi. Despite having a feast at the ryokan two days ago, my wife agreed to the idea. It's a bit extravagant after all that delicious food we had, but it's been a year since she last visited Tokyo. The last time we had delicious sushi together was at a shop in Koyoen at the end of last year. I made a reservation in advance without hesitation. There are many famous Edo-style sushi shops in Tokyo, and while I don't have a clear opinion on which one is the best, I believe that sushi tastes better when enjoyed occasionally. This time, we visited this long-established shop that has been in business for over 160 years. Originally located in Misakicho, Kanda, it is said to have started as a food stall. The shop, near Kudanshita Station, is long and narrow, with a copper-plated exterior that exudes a traditional atmosphere. The copper has naturally acquired a greenish patina over the years, giving it a rustic charm. We sat at the counter and ordered the omakase. It cost around 11,000 yen. There was an elderly gentleman sitting at the counter, and it happened to be his last day before retirement. He seemed to be saying something quietly to the person making the sushi, but I couldn't make out what it was. This shop has been visited by many famous people. I saw an autograph from the writer Hitomi Yamaguchi displayed on the wall. Other regulars included Kozo Arashiyama and Yutaka Tokudaiji. The sushi here uses a fairly strong red vinegar, giving it a slightly sharp acidity that blends well with the rice and toppings. It's not as sweet and gentle as some of the more recent styles, sticking to the traditional flavors. The rice was a bit firm, but that's just a matter of preference. We also ordered simmered clams as an extra dish. We had one beer and two cups of sake. They had about five premium sake brands on the menu, but they were a bit pricey. Still, enjoying sushi and sake at a traditional shop like this for around 15,000 yen per person is quite reasonable. The person who made the sushi, whether the owner or not, mentioned that they would like to close for lunch and only open for dinner, considering the preparation and effort that goes into making Edo-style sushi. It's probably more demanding than amateurs imagine. Personally, I prefer having a light meal in the evening after indulging in a feast at lunch, but my wife was satisfied with the experience. Despite the sudden heavy rain, we took the Marunouchi Line from Kudanshita to Nagatacho, and then headed to the New Otani Hotel.

First visit. During Golden Week, my mother expressed a desire to eat sushi, so I decided to take her. However, with my limited sushi experience and no regular place to go to, I didn't have the courage to go to a high-end restaurant right away. After doing some research, I decided to try this place that was highly praised by one of my Instagram followers. This sushi restaurant has been in business since 1861 (Edo period) and is currently run by the 5th generation. I made a reservation just to be safe and went for lunch. Access: Just a 2-minute walk from Kudanshita Station, located in an area with old buildings. The ambiance exudes a sense of history beyond my expectations. The building feels like it has a history similar to that of the Iseya on the embankment, and I was told it was built 100 years ago. Interior: The restaurant has a counter with 3 seats plus 4 more with partitions in between. There are also 3 tables. It seems there is a tatami room on the second floor. The interior doesn't feel as old as the exterior, but it has a traditional Japanese restaurant vibe. From what I could see in the pictures on their website, the 5th generation was not present, and a man who appeared to be the assistant manager was making sushi in front of us, along with a male assistant and a female server in traditional Japanese attire. Occasionally, two more men would come out from the back. Impressions: As someone with low sushi experience, I must say that everything was delicious and I was very satisfied. I was worried about coming during Golden Week when the market might be closed, but I didn't feel any disappointment. The rice was small and the vinegar was mild, which I personally prefer to have a bit more of an edge. In terms of price, the Mats course alone offers great value, but with the addition of live scallop, red squid, and surf clam, the total came to 11,000 yen. They explained that live scallops are expensive, but I am curious to know how much they cost (laughs). Nowadays, it's common for popular high-end sushi restaurants to cost between 30,000 and 50,000 yen, so I wonder if they truly deliver three times the excitement. Isn't this price reasonable? By the time we left, the restaurant was fully booked with both reservations and walk-ins, so it's probably best to make a reservation in advance. Today's course included: 1. Flounder 2. Red clam 3. Medium fatty tuna 4. Prawn 5. Striped jack 6. Miso soup with clams 7. Fatty tuna 8. Gizzard shad 9. Conger eel 10. Medium fatty tuna roll Additional items: 11. Live scallop 12. Red squid 13. Surf clam

This time, I suddenly felt like studying sushi, so I visited this famous shop known for its traditional Edo-style sushi! I've tried various types of Edo-style sushi before, but this one had a strong punch of vinegar and salt, giving it a fresh and unique taste. The atmosphere inside the shop was calm and cozy, with some foreign customers as well. The distance between the counter and the sushi chef was quite close. I was a bit worried after reading reviews mentioning the strong vinegar taste, as I don't like it much, but it turned out to be delicious! I would like to visit other traditional shops to continue my study.

Established in 1861, this long-standing Edo-style sushi restaurant in Tokyo is the second oldest after Shibaura Okame. Originally located in Nihonbashi, the restaurant was relocated to Kudanshita after a natural disaster. The exterior of the building is impressive, with a traditional noren curtain at the front entrance and a unique backside facing the parking lot featuring corrugated iron and earthen walls, exuding a sense of history. The interior is adorned with calligraphy and photographs, creating a welcoming and cultured atmosphere. Despite many traditional sushi restaurants being closed on Sundays, this one operates without a day off, a testament to the dedication of the staff in sourcing and preparing the ingredients. During a visit around 1 pm, the restaurant was nearly full, but luckily a spot at the counter opened up. The lunch menu offered a choice of nigiri sushi or chirashi sushi, with prices ranging from around 3,500 yen for the Ume set to 7,500 yen for the Matsu set. I opted for the Take set, which was reasonably priced given the current high sushi prices. The tuna served here is sourced directly from a longline south tuna fishing boat through an exclusive contract, ensuring a stable supply of quality fish. The meal consisted of a variety of nigiri sushi, including sea bream, medium fatty tuna, shrimp, striped jack, and ark shell, with additional dishes like clam soup, lean tuna, konoshiro gizzard shad, conger eel, and more. The signature dish of this restaurant is the konoshiro gizzard shad, prepared in a traditional way that many patrons appreciate. The sushi rice, seasoned with red vinegar, was firm with a subtle sweetness, while the pickled ginger lacked excessive sweetness. The third-generation proprietress continues to uphold the traditional techniques and flavors of the restaurant. Overall, the lunch experience was delightful, with additional dishes like simmered clams, simmered squid, and small fish adding to the enjoyment. The skilled chefs and attentive service made for a satisfying meal.

I remembered a restaurant called "Sushi Masaru" in Kudanshita that my friend recommended to me, so I decided to visit it near the Tokyo National Museum of Modern Art. The restaurant was established in the first year of Bunkyu, 1861. I ordered the chef's choice sushi lunch set (11,000 yen). The meal started with a beer appetizer of "pickled wasabi in soy sauce," which was spicy and delicious. The sushi started with golden eye snapper, which was thick and delicious, setting high expectations for the meal. The following ark shell exceeded expectations, with a rich and flavorful taste that made me feel happy as I chewed. The horse mackerel that followed was also delicious, but the surprise came with the medium fatty tuna. It was packed with sweetness and umami, making me want to savor it forever. The shrimp that came next was also incredibly tasty. It may not seem extraordinary, but it was delicious. This kind of shrimp is unexpectedly rare. The following squid, gizzard shad, flounder, and conger eel were delicious, but they left a relatively subdued impression. As I drank potato shochu with soda, the second half of the meal brought out the fatty tuna and the seared tuna roll, which were again too delicious and high-energy. The tuna was really good. I noticed that the seared tuna roll used two types of tuna, which was nice. After finishing the chef's choice with sea urchin, I felt like something was missing. So I added tamagoyaki and kanpyo maki. The meal ended with a comforting and delicious miso soup with clams. The rice was slightly firm with red vinegar, but it melted in the mouth. The fish was thick and well-prepared, with good flavor. The soy sauce was strong but not overpowering, with a pleasant umami taste. Overall, the fish and rice were delicious and satisfying, but I felt a bit unsatisfied in my stomach. Maybe it's just because I have a big appetite, but considering the price and portion balance, I honestly wanted a little more. However, I think the balance might be just right for most people.

I visited Sushisei, a super long-established sushi restaurant founded in the first year of the Bunkyu era, located in Kudanshita, Tokyo. I had the chef's choice course for dinner plus additional items (aragai, tai, marinated tuna, tamagoyaki) and also ordered a bara chirashi (mixed rice bowl) to go (matsu size @5000 yen). The nigiri sushi was slightly smaller and more elongated than usual, but still delicious. However, the real highlight was the bara chirashi, which was quite impressive. It included red clam, fatty tuna, shrimp, gizzard shad, mantis shrimp, scallop, abalone, eel, and more, topped with a generous amount of minced fish. It was a luxurious and beautifully arranged mixed rice bowl. Thank you for the wonderful meal.

Visited "Kudanshita Sushimasa" located in Kudanshita. It is a long-established sushi restaurant that has been around since the late Edo period, founded in 1861. The restaurant is close to Edo Castle, so you can feel the history in the air. I opted for the lunch menu this time. The restaurant has been selected as one of the top 100 sushi restaurants in Tokyo in the past, so I was looking forward to it. The deep blue noren curtain at the entrance is striking. I was warmly welcomed and seated at the counter. I ordered the "Take" course for lunch (4950 yen including tax). The chef was friendly and skillfully prepared each sushi piece. The sushi rice had a balanced vinegar flavor, not too overpowering. The flounder and blackthroat seaperch were flavorful and delicious. The medium fatty tuna and marinated tuna were also excellent. The presentation of the sushi vertically reminded me of a sharp sword, which added to the historical atmosphere. The chef accommodated my request for a quick lunch service as I had work afterward. The conversation flowed smoothly, and I had a pleasant dining experience. The lunch portion was just right, and I left satisfied. I paid with a credit card. Overall, it was a delightful Edo-style sushi lunch. I will definitely visit again. Thank you for the meal.

First visit. Established in 1861, the first year of the Bunkyu era. This sushi restaurant has been operating since the Edo period. The taste is delicious, and I believe this sushi restaurant, which has continued for so long, should be preserved as a treasure of Japan. I would love to visit again. Instagram: 月旅行 tsuki_ryoko

Memo: Made a same-day reservation for lunch with 4 people. Luckily, we were able to secure a table. For some reason, I was in the mood for chirashi today, so I ordered the following: Chirashi - Ume (plum) - 3850 yen (including tax) Thank you for the meal - we will definitely visit again.

Established during the Bakumatsu era, this traditional restaurant in Edo style serves classic dishes. The lunch set includes nigiri sushi with the cheapest option available. The selection includes isaki, scallop, bonito, mackerel, small skin, medium fatty tuna, anago, kanpyo roll, and egg, each topped with a simmered sauce. The rice is seasoned with red vinegar, giving it a unique flavor. The wasabi is quite potent, almost unbalancing the overall taste. The small skin is well-prepared and satisfying, while the anago has a light seasoning that allows the flavor of the fish to shine. The inclusion of dried gourd roll was a delightful surprise. The standout dish was the bonito, with its rich aroma. I wish this experience could last forever.

Recommended by someone knowledgeable about Tokyo gourmet, I visited a long-established restaurant that has been around since the Edo period and was loved by the novelist Hitomi Yamaguchi. I was able to make a reservation for dinner on the same day. It was my first time eating Edomae sushi, and it was incredibly delicious. The vinegar-seasoned rice was fresh and tasty. I had Shimaji, fish bones, squid, sea urchin, gizzard shad, conger eel, sea bass, horse mackerel, etc. Each piece of sushi had a warm and soft texture. In particular, gizzard shad, squid, conger eel, and fish bones stood out for me, and I ended up ordering more. I had my fill of sushi, and the price was more affordable than I expected. I plan to visit again in the future. I think most people would find the price range of 10,000 to 15,000 yen to be reasonable.

Sushi restaurant near Kudanshita. Located within a 5-minute walk from Kudanshita Station. Established in 1861, this is a highly renowned old establishment. Visited around 12 pm on a weekday and it was almost full. Despite being a weekday, the restaurant seemed to be thriving, with some customers even making reservations. The menu offers two options: nigiri and chirashi, each with a course named Ume Matsutake. This time, I tried the middle-ranking course. The nigiri Matsutake (4000 yen) consisted of: Isaki, Tairagai, pickled tuna, Suzuki, Kurumaebi, Chutoro, Kohada, Anago, clam miso soup, Tamago, and Akagai roll. Overall, the sushi was delicious, but it lacked novelty and left me slightly unsatisfied. The 3000 yen course ordered by my companion had almost the same quality, making it a better deal. The Tairagai was replaced with scallops, Suzuki with Isaki, and the Akagai roll with dried gourd roll. The number of pieces in each course was also the same. The Akagai roll was interesting, but I would have preferred it as nigiri. Kohada, Anago, and Tamago were exceptionally tasty. This showed the difference in experience accumulated over the years. Listing the prices of the nigiri without tax can be misleading. Also, the small bottle of oolong tea for 700 yen is expensive, especially since the price was not mentioned on the menu. The service was a bit lacking. The customer next to us was only told, "Nigiri starts from 3000 yen," without being given a menu. It felt like they were being pushed to order the 3000 yen nigiri. While the traditional taste of the ingredients was notable, the restaurant also seemed stuck in outdated practices, giving off a slight sense of being out of touch with the modern era. There was no female owner present, so it could have just been bad luck. I don't plan on revisiting. Thank you for the meal!

Hello everyone. It's ZMA, the forgetful one who left the dog at the entrance while going for a walk. Today's sushi restaurant is not only special to me but also holds a special place in my heart. For about three years now, many of my followers may already be familiar with this place. We are visiting "Kudanshita Sushimasa," located in Kudanshita, once a year. It's a tradition for me to sit at the counter alone and enjoy a quiet meal with the chef during my birth month. The first time I ever had sushi at a counter was at Sushimasa, and I still remember the excitement and impact it left on me. The taste lingered in my mouth and memories for about a week. It opened a new door for me and introduced me to an amazing world of sushi. Today, I will be having the Chef's Choice lunch course, starting from 8000 yen. The menu includes various types of sushi like Hontoro, Akagai, Chutoro, Botan Ebi, Akai Ika, Kinmedai, Iwashi, Uni, Kohada, Otoro, Anago, and a sushi roll. The sushi here is made with slightly firm and tangy red vinegar rice, and each piece melts in your mouth. The Kohada is a signature dish of this restaurant, made using the same traditional method for 161 years. It has a sour taste that reminds me that summer has finally arrived. After savoring each piece, I realized how quickly time passed. I look forward to visiting different sushi restaurants throughout the year, but I always want to come back to Sushimasa as it feels like the starting point for my journey into the vast world of sushi. Do you have a special restaurant that holds a significant meaning for you? I encourage you to visit again and discover new perspectives. This was ZMA reporting from Kudanshita Sushimasa. See you next time!