I was searching for a place to enjoy authentic Edomae sushi, and I found this gem. I was very satisfied with the sour red vinegar rice that I had been craving.I made a reservation for the JPY 16,000 nigiri course during lunch. Saturday lunch is a popular time, but I was able to easily secure a reservation about three weeks in advance.I had heard that photography was prohibited and that the chef might be intimidating from Google reviews, but that was not the case at all; he was very kind.After tasting the first piece of Isaki (Japanese grunt), I was convinced I had made the right choice coming here. "Ah, this is it! This is the sushi I wanted to eat!" I thought. I was born and raised in the Kanto region, and although I lived abroad for a while, I have been in Tokyo ever since. Growing up with Edomae sushi, the strong acidity of the red vinegar rice made me feel like I was truly eating sushi.The second piece, squid, was impressive. Unlike the often mushy aged squid you find these days, this had a delightful crunch that was refreshing. The sweetness of the squid paired perfectly with the acidity of the rice. I’ve come to realize that the squid at a sushi restaurant is an important ingredient that reflects the character of the establishment.Since I couldn’t take photos, I might have missed some items, but here’s what I had that day (in no particular order):- Isaki- Squid- Red meat- Chutoro (medium fatty tuna)- Kohada (gizzard shad)- Hokkigai (surf clam)- Haruko (young sea bream)- Clam- Horse mackerel- Kuruma ebi (sweet shrimp)- Uni (sea urchin)- Soup- Anago (sea eel)- Tamago (egg)Add-ons:- Octopus- Shako (mantis shrimp)- Ankimo (monkfish liver)- Tairagi (pen shell)- Aoyagi (yellow clam)- Gourd rollAside from the squid, I was particularly impressed by Haruko, Hokkigai, clam, and Anago.I had never tasted Haruko that was vinegared and pressed before, and the more I chewed, the more umami it released; I wanted to keep chewing.Also, after experiencing food poisoning a few times recently, I had developed a dislike for shellfish, but the Hokkigai here made me realize how delicious shellfish can be!The clam had a sauce on top that seemed to have a bit of vinegar, creating a sweet and sour sauce that paired excellently with both the clam and the rice.The Anago was incredibly tender and melted in my mouth. I believe the vinegar rice here pairs exceptionally well with sweeter ingredients like sauces and shellfish.I ordered Kanzake (warm sake) during the day, and it was served at a perfect temperature with Daishichi, which complemented the sushi beautifully. Especially when paired with the sweetness of the shellfish and the acidity of the rice, I found myself drinking more than I intended. In the end, I ended up ordering additional nigiri and even some chilled sake.The small, old but well-maintained restaurant has a calm atmosphere, reminiscent of a traditional sushi shop without any flashiness. My companion seemed to settle in and kept ordering more. I was already full and couldn’t eat anymore, but I heard the Aoyagi was exceptional. Even after drinking quite a bit and ordering numerous extras, the total was under JPY 25,000 per person.This place doesn’t ride the recent sushi bubble trend and doesn’t cater to non-Japanese speakers, which gives the impression that the chef is quietly continuing to serve sushi based on his own beliefs. I will definitely return when I crave Edomae sushi again!