On August 4, 2026, at 1 PM,I made a same-day reservation for lunch and drove to the restaurant. The aged sushi was incredibly high-performing. While incorporating trendy local ingredients can double the price, it’s nice to enjoy a reliable Edo-style sushi that adheres to the basics and is well-managed in terms of temperature. On a hot summer day, this sushi with a hint of saltiness is quite refreshing. It was a great meal.Total: JPY 17,000Menu:JPY 15,000 Lunch CourseSushi rice temperature options:0: Room temperature+1: Slightly warm+2: Warm⚫︎ Akami (lean tuna) +1: Strong saltiness in the rice⚫︎ Chutoro (medium fatty tuna) +1: Strong saltiness in the rice, sweet fat⚫︎ Sardine +0: Subtle flavor and good fat, from Shizuoka⚫︎ Shimaaji (striped jack) +1: Slightly aged for a fluffy texture⚫︎ Kasugatai (sea bream) +1: Soft with a mild saltiness and good umami⚫︎ Sweet shrimp +1: Sweet and aged, with a briny flavor from the shell⚫︎ Bonito +0: Aged umami, good wasabi, with a fragrant finish⚫︎ Horse mackerel +0: Lightly aged with a refreshing fat⚫︎ Hokkigai (surf clam) +2: Matches well with wasabi's aroma and sweetness, fluffy texture. The umami increases as you chew.⚫︎ Masu (trout) +1: Lightly salted, with moderate fat but slightly fishy⚫︎ Kuruma ebi (sweet shrimp) +0: Just the right boil and sweetness, but pre-prepared; has a slight boiled flavor when chewed⚫︎ Sawara (Spanish mackerel) +1: Aged sawara, slightly salty, well-aged with strong wasabi⚫︎ Bafun uni (sea urchin) +2: No fishiness, good nori, from Rishiri⚫︎ Shijimi clam miso soup: Unique flavor from shijimi broth⚫︎ Sumi ika (cuttlefish) +1: Surprisingly crunchy but slightly aged (additional)⚫︎ Kue (grouper) +0: Mildly flavored kue; the umami increases as you chew. Might have been better grilled.⚫︎ Anago (conger eel) -1: Sweet, fluffy white meat with no fishiness⚫︎ Tamago (egg) with a meringue-like flavor and bubbly sweetness.
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