I visited this place with some colleagues from work.It's a small restaurant with only counter seating, and everything starts at once.There are two courses: one with appetizers followed by sushi, and one with just sushi. We chose the former this time.It seemed like a regular customer squeezed in, as they had a different chair, making it quite cramped (laughs).Photography is not allowed.The appetizers were true Edo-style.They served delicious items like clams and firefly squid marinated in soy sauce, perfect for pairing with drinks.Among them, the ankimo (monkfish liver) was the best I've ever had!The sushi rice is made with red vinegar, which gives it a mild umami flavor and a refreshing acidity.This allows the taste of the toppings to shine through, making it a unique and incredibly delicious sushi experience compared to other places!The portions are quite generous, so those with smaller appetites should be cautious.The tamago (egg) was also served as sushi, allowing us to truly appreciate the traditional Edo-style sushi. The chef's warm personality adds to the charm of this wonderful restaurant.I highly recommend it not only for sushi lovers but also for those who don’t usually eat sushi—definitely worth a visit!