I had been thinking of holding off on exploring new sushi places in Tokyo for a while, but during the long weekend when I returned to the city, I felt it would be a bit lonely to spend my time without any standout plans. Then, I happened to see an available reservation for OMAKASE at a convenient location, so I decided to book it. This restaurant is widely recognized as a place run by a disciple of the renowned establishment "Sugita" in Suitenguma (though it seems it originally started at "Ginza Koju"). I had seen it featured in "Tokyo's Best Restaurants" as well, but when I was living in Tokyo, securing a reservation felt like a competitive battle, and I could only watch from the sidelines. Recently, however, I've noticed that there are openings available more frequently.At exactly 11:30, the noren (curtain) was hung, and I was guided to my seat. The atmosphere was pleasantly tense, with a sense of uprightness. I ordered some drinks and started with the appetizers.◇ Appetizers 1. Sashimi of squid, flounder, and chicken sashimi 2. Chawanmushi with clams and mountain vegetables 3. Grilled squid tentacles 4. Ankimo (with a pairing of Masuizumi, a sweet sake) 5. Fried miso-marinated firefly squid 6. Mozuku seaweed ◇ Nigiri 1. Kohada 2. Squid 3. Sea bream 4. Hiragai 5. Kasugodai 6. Lean tuna 7. Fatty tuna 8. Horse mackerel 9. Whelk (I think) 10. Sweet shrimp 11. Sea urchin 12. (Extra) Steamed clams 13. (Between bowls) Anago + Tamagoyaki Sake enjoyed: Senkin, Etsukaijin, etc. (3 cups, totaling 1.5 go)From the sashimi stage, the quality was high. When serving the ankimo, they paired it with a sweet sake, reminiscent of the idea of pairing foie gras with Sauternes, and the fried miso-marinated firefly squid was a delightful twist. The final warm dish of mozuku seaweed was a nice touch, creating a good flow.The nigiri started with kohada, which I believe reflects the chef's confidence, and it was delicious. The rice was white, with a perfect balance of acidity and salt. The limited-label sake "Senkin" served with the order of "Do you have any sake that goes well with this?" matched the rice perfectly. The sea bream, lean and fatty tuna, freshly steamed sweet shrimp, sea urchin, and anago were all presented beautifully. The way the light fish (kohada and horse mackerel) was prepared was impressive, making the standout ingredients shine even more. The taste of the nigiri was remarkable, and the presentation was stylish.In terms of pricing, I added one piece (steamed clam) and drank 1.5 go of sake, and it didn’t even reach JPY 40,000, which is quite a blessing these days. Overall, this restaurant is nothing short of impressive. However, it might seem less exciting to those accustomed to sushi places in the Minato area, as it lacks flamboyance despite the clever twists in the appetizers. For me, the straightforward approach to traditional Edomae sushi was refreshing, and I plan to remember this place as one to revisit. I heard they will temporarily close at the end of June and move to Hachobori, but I intend to follow them there.
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