The restaurant was founded in the Meiji era and has a history of 130 years. The current head chef is Godai. I called at 10:00 on the day and visited at 12:00. There are lunch courses for 6,000 yen and 4,000 yen, and I ordered the 6,000 yen course in advance (14 pieces of sushi and rolls). The highlights were the medium fatty tuna, horse mackerel, sardine, snow crab, marinated tuna, swordfish, salmon roe, eel, and half-cooked egg. The atmosphere was welcoming and the service was excellent. I felt comfortable dining alone. I would love to come back again. Thank you for the meal.

I visited your restaurant! I was lucky to get a seat, but it seems like it's often full, so maybe calling ahead is a good idea? There were various kinds of sake that I've never seen before, which was interesting. I tried about 5 different kinds of sake, and I had warm sake for the first time, which was delicious. The sashimi was really tasty. I especially love sardines in sushi. The jellied vinegar sauce on various vegetables was perfect for summer, I wanted to keep eating it. The plum and shiso paste made me want to get another bowl. The dishes that had extra effort put into them were really tasty. I moved houses in May and my workplace moved in July, so I've become a resident of this area, but I still haven't explored all the restaurants around here. The journey of exploration continues...Thank you for the meal!

First visit. I recently became interested in fish and started to become interested in sushi. Looking for affordable sushi that doesn't leave me feeling full, I decided to start building up my experience with cheaper sushi restaurants for lunch. This place was recommended by my followers and is frequented by a French chef from a Spanish restaurant I visit. It is a long-established sushi restaurant run by the 5th generation of a family that has been in business for 130 years. Just like the Sushi Masaru in Kudanshita that I visited the other day, I have the impression that long-established family-run sushi restaurants offer delicious food at appropriate prices. So, I made a reservation for lunch and decided to go check it out. Access: Located at the corner of a busy building street about a 5-minute walk from Kayabacho Station. The exterior looks quite impressive, perhaps it has been renovated. Interior: When I arrived first, I was greeted by the 4th generation father, the 5th generation son, and the mother, and I immediately felt a warm atmosphere. The restaurant has 6 seats at the L-shaped counter and it seems there is a tatami room on the second floor. The restroom is also on the second floor. Impressions: The quality of the sushi may be appropriate for the price, but getting 14 pieces of sushi and rolls at this price is quite good. One of the highlights was the seared Takabe fish. I tried it for the first time and it was seasoned with yuzu pepper and ponzu, which paired perfectly with the fatty fish. I was also impressed by the rolls. The dried gourd roll and Hiroshima greens roll were delicious and opened my eyes to their flavors. It's really exciting when these supporting roles taste so good. And the most impressive part of the day was the tamagoyaki that came out last. It was sweet and creamy, almost like a Basque cheesecake, and tasted like a dessert. I've never had such delicious tamagoyaki before, it was shockingly good. By the way, the rolls and tamagoyaki were handled by the 5th generation father, who showed a strong presence. Today's 14-piece course for 6,000 yen including tax included: 1. Flounder 2. Chutoro 3. Kohada 4. Sweet shrimp 5. Sayori marinated in kelp 6. Sardine 7. Purple sea urchin 8. Firefly squid 9. Ark shell 10. Snow crab 11. Bonito, grated radish 12. Conger eel 13. Seared Takabe with yuzu pepper and ponzu 14. Tamagoyaki

The restaurant I would like to introduce this time is a family-run gem located in Shinkawa (Hatchobori). The name of the restaurant is "Sushi Dai". Recommended by a trusted artisan, the work is excellent! The warm atmosphere and traditional work style are combined with a touch of modernity. The harmony of the atmosphere and taste makes you feel deeply that "this is what a sushi restaurant should be like." The restaurant has a Foodie score of 3.32, which is quite attractive (laughs). What are the charms of "Sushi Dai" in Shinkawa? "Sushi Dai" is currently a 5th generation long-established restaurant. The shop has been around since around 1897, with the 4th and 5th generations working together, and the landlady is the 5th generation's mother, a literal "long-established" establishment. The atmosphere itself is that of a traditional sushi restaurant, a rarity in today's age. The shop is mainly open on weekdays, attracting many business customers in the area and loved across generations. The charm of the restaurant lies in skillfully using traditional Edo-style sushi techniques while incorporating modern elements. This is likely due to the experience of the young 5th generation. Sushi crafted with a blend of classical techniques and youthful sensibility. Unique ingredients like "Hagatsuo" are used, which would make sushi enthusiasts go "wow!" The rice management at the restaurant is impeccable. Initially, the rice was soft and sticky, but later on, it was not an issue. The temperature is perfect, warm like human skin. The rice is carefully managed in a warming container. The seasoning is delicate, with a hint of sweetness, and a mild touch of salt and vinegar. It might seem mild to those accustomed to heavily seasoned sushi, but the balance with the toppings is excellent, making it less tiring to eat than overly seasoned rice. Pay attention to the timing of tea refills. The timing is superb, with the previous generation changing the tea at just the right moment. This is among the best I've experienced in sushi restaurants I've visited in the past year. The old man who has protected the sushi restaurant's traditions recognizes the importance of tea in a sushi restaurant. In today's era where sushi restaurants have become more like drinking establishments, artisans who value tea are worth trusting. Details of the "omakase" and "okimari" courses at Sushi Dai in Shinkawa On weekdays, the restaurant offers set lunch menus at a great price, with options of 10 pieces for 4,000 yen or 14 pieces for 6,000 yen, both including rolls and soup. For dinner, there are two omakase course options, priced at 13,000 yen and 18,000 yen. The 5th generation has a long history of training in traditional Japanese cuisine, and incorporates ingredients like dashi and vegetable dishes that are not commonly found in sushi restaurants. The pickled ginger has a sweet flavor with a lingering spiciness and a crunchy texture. It's a ginger that is pleasing to traditionalists and modernists alike. The flounder has a chewy texture, indicating that it has been aged. It's a delight to start with a white fish at a long-established restaurant. Moreover, the fish is skillfully prepared to enhance its flavor, focusing on quality over quantity. It's rare to find a restaurant that doesn't pass on the cost of quality ingredients directly to customers without proper selection. The medium fatty tuna has a strong acidity, despite its appearance. It has a refreshing taste, which may seem milder than expected, but the balance between the fish and rice is excellent, making it less tiring to eat than overly seasoned rice. The needlefish is kombu-cured, with a slightly chewy yet crispy texture that is satisfying. The kombu's aroma and umami are just right. The soup stock is made with sweet shrimp, with a rich umami and aroma. Although it appears early in the course, it stimulates the appetite. The mackerel has a good amount of fat, with acidity that tightens the flavor. The strong taste allows for the use of condiments without being too overwhelming. The shrimp sushi has a nice texture, moist and smooth, with a gentle touch of salt and vinegar. The knife work enhances the mouthfeel.

I visited a sushi restaurant in Nihonbashi-Nikawaicho during lunchtime. It seems accessible from both Hatchobori Station and Kayabacho Station, located between Yaesu-dori and Eitai-dori. There was a sign in front of the restaurant stating that lunch sets are priced at 3,500 yen and 5,000 yen. I decided to try the 3,500 yen set, which included various types of sushi such as Isaki, Chutoro, Squid, Kasago, Horse Mackerel, Tekka Maki, and pickled rolled sushi, among others. The vinegar was slightly mild, and the rice texture was just right. All the sushi pieces were good, but I particularly enjoyed the Isaki and Mehicari. The Tamago was also unique, with a half-cooked texture that I had never experienced before. Overall, it was a delightful meal.

Lunch on weekdays, make a reservation by phone in advance. Visited after about a year and found that the menu had changed, with only a 3,500 yen course for lunch sushi. The place is cozy and intimate, with customers chatting happily with the chef. Besides sushi, you can also enjoy various interesting conversations. Today's sushi selection included Houbou, Chutoro, Kohada, Cherry Salmon, Donko Shiitake, rolls (Tekka and Hiroshima pickles), Sayori, Uni, Beltfish, Horse Mackerel, and Tamago. Each piece had the perfect amount of fat, melting on the tongue at the right temperature. The sushi rice was slightly soft, complementing the toppings well. The Chutoro and Beltfish were particularly delicious, with the Chutoro impressing with its elegant and non-greasy melting texture. The Beltfish, seared and finished with salt, left a memorable sweet aftertaste. The Kohada had a slight oversight in bone removal, but its thickness allowed for a good taste of the flesh's sweetness. Donko Shiitake was a first for sushi, covering the rice with its large, juicy cap. The Sayori had excellent firmness and a clean bite. The signature Tamago was as delightful as ever, with a slightly reduced sweetness, making it a more enjoyable dish to savor. The miso soup served during the meal had a refreshing, smooth taste with seaweed. The phone rang several times during the meal, with each call being turned down due to the restaurant being fully booked. It's truly a hidden gem. Looking forward to coming back to enjoy the seasonal delights. Thank you for the meal.

The shop has a very nice atmosphere with a smart shopkeeper, a head chef, and maybe the lady of the house. The decorations with flowers were lovely. The famous egg dish was sweet and creamy, a unique taste! It would be very delicious for those who like sweet things. The sushi rolls were incredibly tasty... maybe made by the previous owner? It was my favorite style of sushi. Of course, all the other sushi pieces were delicious too. They were well-made. Seasonal items like fig tempura were skillfully incorporated, making the dining experience very enjoyable.

Visited the restaurant for lunch with my husband. Made a reservation over the phone on the same day. The woman who took our reservation was very pleasant, and I had a good impression of her even before we arrived. Upon opening the door, I was struck by the luxurious atmosphere inside, which exceeded the exterior appearance. The clean and well-organized interior uplifted my mood. A young man with a dignified and handsome impression greeted us. Unfortunately, I was too shy to take any photos this time, so I can only rely on my memory for this review. We ordered the 2,500 yen option with 8 pieces of sushi and a roll, as well as the 3,500 yen option with 10 pieces of sushi and a roll. The 3,500 yen option came with plenty of sea urchin, which I regret not choosing as my order. The sea urchin was served on top of a small dish with rice underneath, allowing us to savor it slowly and spread the happiness. The eel was grilled by the woman in the kitchen and brought to us. The sauce was not too sweet, and it paired well with the rice. The eel was plump and thick, but unfortunately, there were some slightly hard bones left in it. The rolls were made by the head chef. The 2,500 yen option had 3 pieces each of 2 types, with kanpyo and pickled greens. The 3,500 yen option had 2 pieces each of 3 types, with bonito flakes on top. The balance between the rice and the fillings leaned towards the rice, especially with the 3-piece option, which was quite filling. The rumored egg was indeed thick! The inside was cooked through, not as creamy as expected, but still different from a regular egg. It was not too sweet, but the egg flavor was not very pronounced, and the texture covered it up. It was served on top of the rice, and its size required cutting, making the rice a supporting role. The final red miso soup was comforting. For the price of 2,500 yen (or 3,500 yen), I was satisfied. It might be slightly lacking for men in terms of portion, but if you prioritize quality over quantity, you will be satisfied. I will come back for the 3,500 yen option next time and update my review!

First visit to Sushi Oo-san. It seemed to be quite empty by chance, but I personally feel that it would be fine to have a slightly higher price point. The restaurant also seems to have recently renovated its interior and it looks beautiful. If I had to point out a personal inconvenience, it would be that the restroom is only on the second floor, so if you are dining on the first floor, you have to go outside and take the elevator to get there. Of course, all the sushi was delicious, they served a variety of toppings, there were many types of sake, and as a drinker, I was satisfied. I will definitely visit again.

The impact of this content is too powerful for a price of 3500 yen including tax.

It's a quaint sushi restaurant with a traditional feel, nothing particularly new or innovative. The tamago and anago were delicious. Personally, I found the rice to be too soft and the vinegar flavor wasn't to my liking. The owners and their son were very friendly and welcoming, creating a cozy atmosphere.