This sushi restaurant in Tokyo has earned a Tabelog Bronze rating. I had been curious about this place for a long time and had actually made a reservation last April, but it was canceled due to the chef's health issues. I made another reservation for this April, but had to cancel at the last minute for another restaurant. Finally, after a year, I was able to visit my long-awaited destination.I booked a Sunday lunch slot on TableCheck a month in advance. I arrived a bit early, but was only allowed to enter right on time.This time, I chose the omakase course with appetizers. Photography was prohibited inside, which allowed me to focus on the details of the meal. The portions were generous, with 7 appetizers and 13 pieces of nigiri. The nigiri was quite large, not fitting in one bite. The appetizers featured sashimi and highlighted the natural flavors of the ingredients. Among them, the abalone and ankimo (monkfish liver) were the most delicious I’ve had recently. The other sashimi didn’t stand out much.Regarding the nigiri, perhaps due to the summer season, the overall flavor and richness of the fish felt somewhat mild. The horse mackerel, which I enjoyed at first, tasted oddly bland when I ordered it again. Conversely, the squid, which I usually don’t prefer, was excellent, and the quality of the sea urchin was high. The rice had a nice grainy texture, but it wasn’t as tangy or salty as I had heard.Being a traditional Edomae-style restaurant, it might cater to a specific clientele. The service was quite dry, with no explanations about the origin of the ingredients. I didn’t expect a warm welcome since it was my first visit, but it was a bit disappointing that the egg wasn’t served at the end of the course and was treated as an additional order when I inquired about it.Looking at just the base price of the course, it seems quite reasonable. However, with the cost of drinks and the additional orders of abalone and horse mackerel, the final bill ended up being higher than I anticipated. That said, the pairing of the sake and dishes was excellent.Having looked forward to this for over a year, I honestly felt a bit let down by the experience. I wonder if traditional Edomae style doesn’t quite suit my palate, as I often feel a similar discomfort at other places. Nevertheless, it is true that among the traditional Edomae sushi restaurants I’ve visited, this one was the most approachable and least eccentric. I believe it’s worth a visit to discover which style of sushi you prefer.Today's Menu:Appetizers:Shirasu (whitebait)Ala (fish)OctopusBonitoClamsAbaloneAnkimoSurf clamNigiri:WhitingStriped horse mackerelSquidLean tunaMedium fatty tunaSnake eelYoung gizzard shadScallopSurf clamHorse mackerelClamSea urchinConger eelAdditions:AbaloneHorse mackerelEgg[Rating Criteria]5.0: A top restaurant in its genre. A memorable experience that strongly encourages a return visit. (This is not an absolute comparison with other genres; for example, a 5.0 ramen may not necessarily be better than a 4.9 sushi.)4.5 and above: An outstanding and unique restaurant in its genre. Difficult to substitute, worth the special trip.4.0 and above: A restaurant with notable features and charm.3.5 and above: A standard level. No complaints about the taste.3.0 and above: A restaurant to visit only when there are no other options.*Ratings are completely personal and based on my impressions during the meal. While taste is the main criterion, very friendly service, attentive care, a rare and reasonably priced selection of sake, and a refined interior are all positive factors.I am currently studying Japanese, so there may be some unnatural expressions or grammar. Please forgive any difficult-to-read parts. Less