The seating is spacious and comfortable, so I regularly visit this place. The sushi may not be the best value for money, but if you want to enjoy sushi in a relaxed atmosphere without the need for a private room, I recommend this place.

The restaurant serves meticulously prepared dishes with a good balance of fresh ingredients. The chef is friendly but doesn't talk much about his preferences, making it easier to visit compared to high-end sushi restaurants. The food is always delicious, making it a great choice for a casual meal or a celebration!

A few years ago, I was brought here for the first time in the summer, and this is my fourth visit. We arrived at 8:00 pm, just the two of us. I was introduced to "shinko" here for the first time, and since then, it has become my favorite sushi topping, replacing "kohada." On this day, we started with a dish of pickled plum with kiss fish, followed by wasabi-flavored conger eel, and ending with almost finished mirugai shellfish, among other delicious small dishes. The highlight was the delicious salmon, known as "tokishirazu" for being in season outside of autumn (from spring to summer). Recently, it is simply referred to as "tokisake." It may be confusing, but it is delicious because the ovaries and testes are not yet mature, and there is fat in the flesh. A regular friend brought two top-grade mangoes as a gift, which we enjoyed with half a bottle of champagne. It was quite stylish or thoughtful to bring mangoes to a sushi restaurant and enjoy them as a dessert with champagne. I gained a new appreciation for my friend. The master and his wife always greet us with lovely smiles. I look forward to visiting again.

Located a little off the main street of Asakusa, the entrance exudes a high-end atmosphere. It may seem a bit intimidating to first-time visitors. The small sushi case displays carefully prepared fish of the day, reflecting the owner's commitment to sourcing seasonal, high-quality ingredients. The young owner meticulously crafts small, delicately balanced sushi rice balls without using much sugar, ensuring they hold together perfectly in your mouth. The harmony between the rice and toppings is exquisite. Each piece of sushi is served with a detailed explanation of its origin, creating an engaging dining experience for all the senses. The service maintains a perfect balance of attentiveness without being intrusive. Their specialties include "shinko" in summer and "karasumi" in winter. It's recommended to make a reservation in advance.

It is a clean sushi restaurant located near Asakusa. I was treated by a friend so I'm not sure about the prices, but the chef said, "I'm willing to discuss the price with you no matter what!" The beer is ice cold and delicious! The sashimi platter is amazing! The counter is made of a single piece of wood and the display case for the fish is small but filled with carefully selected fish. When I asked for recommendations for nigiri, the chef started with the best cuts and when I mentioned I like octopus, he served me raw octopus, rare octopus, and boiled octopus one after another, saying "Enjoy the texture and taste!" The service from the chef and his wife is top-notch, they maintain a good distance with customers while paying attention to every dish. It's a high-end restaurant but they treat all customers equally, making it a wonderful place to dine!

After leaving the hospital, I visited this restaurant for the first time in a long time. It had been several years since my last visit... I felt nostalgic as my mother and I visited together, remembering the atmosphere of the restaurant and the feeling of the owners, reminiscent of the old days. A place to enjoy delicious food always holds various memories and stories. Each visit brings not only tasty meals but also enjoyable memories, like hidden seasonings. I realized that there is a luxurious pleasure in savoring these memories as my own enjoyment. At lunchtime, I didn't know you could have a meal here, but after finishing at the hospital, I called and the wife kindly and warmly took my reservation. The lunch menu ranged from 3500 yen with three choices. I decided to ask for recommendations, and the wife suggested Nagasaki sea urchin, among others. My mother was delighted to have sea urchin and enjoyed the various types of sushi. I opted for the chef's choice and was particularly impressed by the bonito, medium fatty tuna, mackerel, and conger eel. The kappa maki at the end was also delicious. The small, clean, and charming restaurant with a counter seat serves elegantly prepared bite-sized sushi. Each piece is served on a substantial plate, and even the pickled ginger is hand-cut and served with care. It's a lovely place where you can enjoy food and spend quality time. I recommend this restaurant for a quiet and delicious meal with your loved ones. I will definitely visit again for lunch after my hospital appointments.

The restaurant is run by a single master behind the counter, giving off a sharp and tidy impression. It has a touch of Edo style, with phrases like "shioshigari" and "eating the first catch while facing happily" that made me smile. While my usual sushi place uses red vinegar rice, here they use a firm and slightly crunchy white rice that pairs well with the carefully selected toppings. The balance of sweetness, saltiness, and soy sauce with each topping is excellent, just like the word "shiomai" suggests. By the way, the first catch was Edo-style conger eel. It was melt-in-your-mouth delicious.

Delicious