Kushisushi @ Nihonbashi Ningyocho, Chuo-ku, Tokyo - Enjoying Edo-style sushi while feeling the history In the midst of the year-end party season, I went to "Kushisushi" with the principal of Shinbashi Fisheries Academy, Mr. Nagayama, for an information exchange session for the upcoming season. The restaurant has a strong presence due to its historic building in Ningyocho area. The atmosphere and decor of Kushisushi appeals to the Japanese DNA, providing a place where one can freely indulge in the desire to eat sushi. Kushisushi has a long history dating back to the late Meiji period when it was originally located in Tokyo's Yanagibashi (now Higashi Nihonbashi). The founder, Keitaro Aburaya, trained at the pioneer of Edomae sushi, "Yobei Sushi." The restaurant has a traditional feel and a nostalgic charm that resonates with visitors. Upon arrival at the restaurant, I was greeted by Mr. Nagayama and we decided to leave the dishes selection to the restaurant. We enjoyed a variety of dishes including sashimi, grilled conger eel, boiled octopus, and more. The restaurant's atmosphere and the presence of the fourth-generation owner, Kazuhiro Aburaya, added to the nostalgic feel of the place. We enjoyed sake and dishes like simmered conger eel, homemade whale bacon, and various sushi items. The quality of the food and the reasonable prices made us appreciate the solid business practices of Kushisushi. Overall, it was a delightful and charming sushi restaurant. Address: Kushisushi, 2-7-13 Nihonbashi Ningyocho, Chuo-ku, Tokyo 103-0013 Phone: 03-3666-168

This is not a high-end place, but you need to act like a proper guest. The atmosphere is refined with an old man, customers, and a charming female owner. The sushi is traditional Edo-style, meticulously prepared. Each piece of sushi is carefully crafted, offering a unique taste that can only be found at this restaurant. Eating here is an experience of enjoying the traditional ambiance, rather than following the latest sushi trends. However, the bill can be quite high, close to 40,000 yen per person, which reflects the recent surge in sushi prices.

This sushi restaurant has a traditional feel, but it is not intimidating and the food was delicious. For lunch, you can choose from set menu options or leave it to the chef's choice. If you go for the chef's choice, they will ask about your preferences or dislikes, so I recommend it.

On a rainy Saturday, I called with prayers to see if they could fit us in last minute, and luckily we were able to slide in for lunch at 13:15. There are plenty of parking spaces in the area, so parking stress is almost non-existent. I had the Chirashi Sushi for 5,000 yen, while my family of two had the Nigiri Sushi for 5,000 yen and the Omakase Sushi for 12,000 yen. They also added extras like Kogane, simmered squid, mirugai, octopus, simmered abalone, flatfish, and appetizers like kanpyo, along with a beer and sake. In total, it came to 45,000 yen for the three of us. The atmosphere inside the restaurant matched the exterior, with a very traditional feel. The head chef, assistant chef, and young man were all very efficient, so there was no waiting time, which was stress-free. Even during lunchtime, people were enjoying appetizers and drinks before their sushi, making it feel like nighttime - a sophisticated sushi restaurant for adults. However, there were also families with young children at the table, creating a relaxed atmosphere. Today, a kindergarten girl was a foodie, describing the egg sushi as "tasting like castella and delicious" with great accuracy. The older lady felt taking photos of the sushi was uncouth and focused solely on eating! The Chirashi Sushi was beautifully arranged with generous toppings, luxurious and delicious as expected. I would definitely want to come back.

[2023.6.14 3/4] The calm atmosphere of the shop and the gentle demeanor of the owner make this place a relaxing spot. As you enjoy some sushi, you might hear a little bit of local history, like how there used to be 20 sushi shops in this neighborhood. Unlike some sushi places where the chef dictates what you should eat, here you can leisurely browse the offerings in the refrigerated display case and choose what you'd like at your own pace. The recommendation for the day was the "Ishigarei," a large and rare type of flounder that was fresh and delicious. Before that, we were also introduced to "new baby squid," which had a tender and flavorful taste. Other summer favorites like bonito, horse mackerel, and cucumber rolls were also delightful and perfect for the season. Overall, it was a delightful dining experience. Thank you for the meal.

I visited the founder of sushi to experience it. Reservations were relatively easy to make, I called about a week in advance. I was prepared to sit in a private room since I thought it would be full of regular customers, but luckily I got a seat at the counter. I want to feel more of the harmony between the vinegared rice and the fish. The marinated tuna was incredibly delicious.

In Ningyocho, there is a truly traditional restaurant that has been preserved. Upon arriving at the restaurant with the help of a map, I was struck by its nostalgic appearance. Inside, it was old but well-maintained. There was a counter as well as table seating that resembled a Western-style diner. First, I was served a selection of appetizers carefully chosen by the chef. It was a feast for the eyes and a delight for the taste buds. The dish was not pushy but incredibly delicious. It included flounder, bonito, shrimp, scallops, and abalone. The flounder seemed to be marinated in kelp, showing the sophistication of Edo-style preparation. The sushi started with lean tuna, which had a satisfying crunch. The sea bass seemed to be marinated as well, and the flavor was far better than eating it raw. The fatty tuna was just right, not too much or too little fat. The sweet shrimp was a pleasant surprise, and the scallop was served with minced shrimp between the rice and the topping, adding a unique touch. This restaurant exudes the pride and sophistication of Edo from every corner. I'm worried that this unforgettable experience will make it hard to enjoy sushi elsewhere.

It was delicious. However, there was one thing that was clearly not good when I tried it for the first time, and two things that were mediocre. The not good item was the mantis shrimp. It was quite mushy and not good, to the point where I had never tasted anything like it before. I wonder if it was a problem with the ingredients or preparation? The mediocre items were the lean tuna and conger eel, both of which were overly watery and not very good. It's tough to pay 26,000 yen for this. I really like this sushi restaurant, so I am being a bit biased in my comments and rating. I hope that next time there won't be any issues with the quality of the ingredients like today.

The restaurant was excellent. We made a reservation and arrived to find a diverse crowd of likely regulars, young men and women, a solo diner without a reservation (but allowed entry with a time limit, of course for regulars), followed by gentlemen calling in on the day of their visit (offered a table if available, and ordered exactly what they wanted upon arrival), and then foreigners (with reservations but no Japanese language skills, assisted by staff in English). Each guest was handled promptly and courteously, without any sense of waiting. I felt like this restaurant was a reflection of the town's sushi scene and I could see myself becoming a regular. I hope to visit again if the opportunity arises.

Visited the gourmet favorite Edo-style sushi restaurant "Kisushi" for the first time ( ´ ▽ ` )ﾉ♥ I'm also a third-generation Edo-born local. Sushi is best when the vinegar is just right, and wow, the way they finish the shime of the konoshiro is amazing! The building itself is a throwback to the good old days, and the atmosphere is cozy. The balance of the vinegared rice is truly exceptional. I had quite a few servings of hot sake, and the prices are very reasonable. I definitely plan on coming back! Thank you for the wonderful meal ♥

The impressive red tuna was delicious, and the thick and tasty sumi squid was also delightful. The beautifully presented shrimp, resembling a Chinese child's hairstyle, paired well with the shrimp flakes. The pickled radish with egg, as well as the red clam and cucumber roll, were luxurious and delicious, with the ingredients changing based on availability.

On Friday (March 17th), I went to Kizushi in Ningyocho for lunch. This long-established restaurant was founded in 1923, so it has a history of 100 years. I made a reservation by phone two days in advance just to be safe. I arrived at 12:30 and was seated at the end of the L-shaped counter. The place was almost full, with many regular customers enjoying beer and sake while chatting with the chef and staff. It was a lively atmosphere with no empty seats as people without reservations were also coming in. For lunch, I ordered 8 pieces of sushi and 3 pieces of rolled sushi, and unfortunately, I had a non-alcoholic beer to drink. The marinated squid, firm flounder, fatty tuna, and shrimp tempura sushi were all delicious. The shrimp tempura sushi is called "唐子づけ" because it resembles the hairstyle of children in the "Tang" dynasty in China. The shrimp head miso and minced shrimp inside were a nice touch. The simmered conger eel and melt-in-your-mouth tamagoyaki were also excellent. The saddle-wrapped roll with swordfish was a special treat. Thank you for the delicious meal!

I made a reservation just before visiting, and during lunch hours, surprisingly there were seats available. The restaurant is located in an old building with a nostalgic atmosphere. The sushi ingredients are fresh, especially the spear squid has a great texture, and the sushi is served with traditional, attentive service.

I used it for a work-related business dinner. We used the private room on the second floor and had a 20,000 yen course, starting with edamame and ending with dessert. It was delicious. However, it felt a bit different from eating at the counter. Eating at the counter feels more delicious. I recommend it for banquets, but if you really want to enjoy this traditional restaurant, I highly recommend sitting at the counter. I felt like the portion could have been a bit more. I should have ordered more.

When it comes to traditional sushi restaurants, Kizushi is the one. I wonder how many years it has been since I started coming here. The joy of being able to come again this year. The first visit of 2023 was in February, but I had a delicious time. I opened the sliding door before 5:30 PM, but it was already full. The counter was bustling with regulars or rather, veteran customers, people I knew well. The various nigiri I had... this time I had 9 pieces. Hirame, akami, tai, toro, hotate, akagai, kobashira, boiled kuruma shrimp, anago. They were all delicious. The sushi rice was just right. Now, back to the beginning, I sat at the far end of the counter after a long time, ordered a beer. The first snack was namako vinegar. The moderate texture and acidity were just right. Next, a sashimi assortment... katsuo (is this the first katsuo of the season, or a remnant of last season?), maguro, kobumaki shrimp, sayori, konoshiro, aoyagi, squid, a 7-piece assortment. Each one had the perfect timing for eating, so the flavor was top-notch. As they say, the sake goes well. Next, quickly seared hiragai sushi with fragrant seaweed. The crispy texture was indescribable. And the highlight of the day! Crab. It was small, but had a lot of meat and a satisfying texture. Of course, the taste was impeccable. The soup was tai. It's comforting to have soup in the middle of the meal. Furthermore, a palate cleanser of bettara-zuke. They serve it with wasabi. This combination of wasabi and bettara-zuke is amazing. The sake was the usual Kikumasamune. It's light and dry, perfect. Lately, I've been enjoying pairing various seafood with sake to explore the marriage of flavors, but I still prefer a light, dry sake to enjoy with delicious sashimi and sushi. The highlight of the day was this akami tuna. It looked delicious just by looking at it, and it was a fairly thick slice. The taste and aroma of the akami tuna that spread in my mouth when I ate it... no words needed. In a rare case, I was served toro. It's a bit different from chutoro. You can't eat many pieces, so you savor and enjoy it slowly. Not to forget, kobashira. A restaurant that serves delicious kobashira can be trusted. I also asked for dried gourd rolls as a souvenir without forgetting. Enjoying the lingering feeling of the restaurant at home while snacking on dried gourd rolls is also delicious. I thoroughly enjoyed this visit as well. Thank you for the meal.

The restaurant has a great Edo-style sushi atmosphere. When you enter, you'll find that it's surprisingly spacious, but there are only 12 seats at the counter. You can watch the chef preparing the sushi right in front of you. The rice portions are small, so you can eat a lot, which is great! The squid ink sushi was especially delicious, I couldn't resist getting seconds.

Since August, I haven't been to Kisushi for a while. It used to be easy to reserve a counter seat by calling on the same day, but lately it's been more difficult. This time, I called in the early afternoon and they said they could accommodate me if I came early, so I arrived almost right when they opened. I sat at the counter in the middle, called Hanamae. I ordered a small bottle of Ebisu beer right away. The appetizer of the day was fresh yuba. Next, I had a sashimi assortment with bonito, red snapper, white fish (forgot the name), abalone, saimaki shrimp, and horse mackerel. The red snapper was fresh and not aged, while the flounder was aged before being served as sashimi. Both were delicious, but the aged one had a rich flavor. I also had fresh oysters, which were small but flavorful. They were from Oita, I think. The oyster producers have been making efforts to have them available year-round. Then, a dish with a sweet and savory sauce was served as a filler before the grilled dish. It went well with the Kikumasamune sake. The dish had ginger, which was also delicious. The last snack before the grilled dish was a carefully grilled striped jackfish head. The fish had been aged for two weeks, one at the fish market and one at Kisushi. It's hard to find aged fish like this. I enjoyed the traditional flavors with a touch of innovation. It's exciting to see the changes since the change of ownership. I even ate the eyeballs. The last dish before the sushi was pickled daikon with wasabi. It was a nice palate cleanser. Then, it was time for the nigiri. I had a total of 9 pieces, including skipjack tuna belly, red tuna from Oma, squid, aged striped jackfish (unbelievable!), scallop, medium fatty tuna, kohada, sea urchin, and conger eel. The sea urchin was from the USA and had a purple color, but it was rich and delicious. The conger eel was a bit firmer than usual. The soup was also delicious. Lastly, I had the classic dried gourd roll with sabi. The seasoned gourd was sweet and savory, a favorite of mine. It's a must-have to end the meal. I enjoyed a quick but delicious meal of seasonal flavors in about an hour and a half. It was a rich and satisfying experience. Thank you for the meal.

Today, I visited Kizushi, a representative of Tokyo's long-established restaurants located in Ningyocho. Established in 1923, they have a history of about 100 years. I wanted to try the "Teunamaki" and "Squid Inari Sushi" that were featured in Mr. Hayakawa's book "Kirara no Shigoto". I made sure to mention the sushi I wanted when making a reservation over the phone. I got off at Ningyocho Station on the Asakusa Line and took a leisurely stroll around the area. This area used to be a geisha district, so the surrounding scenery and buildings have a unique charm. I saw many shrines, especially those dedicated to the Seven Lucky Gods. The town was filled with charming long-established shops like restaurants and kimono stores. When it was time for my reservation, I headed to Kizushi. I felt a bit nervous entering the historic restaurant. As I sat at the counter, I could feel the long history of the place through the chairs, trays, and sushi cases. It quickly became full once I sat down. I ordered the 5000 yen nigiri set and a 1.5 cup of Kikumasamune sake. The sake had a refreshing taste that paired well with the sushi. The nigiri was delightful. The rice was seasoned with white vinegar and no sugar. The pickled ginger had a sweet taste at first, followed by a spicy kick. The bloodline of the tuna had a chewy texture and rich umami. The lean tuna was thickly sliced and had a pleasant fatty taste. The flounder had a chewy texture and a wide range of flavors. The dried squid had a crispy texture and a strong sweetness. The marlin was a winter delicacy with a refined fat. The scallop was thick and satisfying. The shrimp and minced fish with seaweed had a unique combination of sweetness. The conger eel was warm and rich in flavor, cooked in a thick sauce. The squid pouch was filled with a mixture of squid, seaweed, and rice, sprinkled with yuzu for a refreshing finish. The herring and shrimp were arranged in a roll with minced fish and rice, creating a harmonious blend of flavors. The novice sushi, made with boiled egg and minced fish, was like a sweet treat. The pickled daikon had a crunchy texture and a bold flavor.

I visited the popular sushi restaurant the day after asking for recommendations. I had heard that lunch was reasonably priced, but I couldn't sit still with excitement. In terms of sushi restaurants, this place is a must-visit. The sushi was exactly to my liking. I will definitely visit again and highly recommend it to anyone who hasn't been there. Instagram Travel tsuki_ryoko

Founded in 1923 in Nihonbashi Ningyocho, Sushi Kyu is known for its traditional Edo-style sushi. The restaurant has preserved the traditional taste of Edo-style sushi across different eras, offering unique dishes like "hiyokko," "karakozuke," "tenawa maki," and "ika no inrozume." The reviewer had the omakase nigiri set for 12,000 yen, which included a variety of sushi such as tuna, flounder, and ikura. They also added dishes like simmered squid and abalone, enjoying the traditional flavors and craftsmanship of the sushi. The reviewer highly recommends Sushi Kyu for those who appreciate authentic and well-executed sushi, as opposed to modern sushi restaurants that focus solely on expensive ingredients and high prices.

Due to the pandemic, we couldn't have farewell or welcome parties, so we decided to have a slightly luxurious farewell lunch or welcome lunch instead. Initially, we thought of going to Kinmiya for eel or Iseju for sukiyaki, but then we remembered Ki Sushi! It's such a fancy place for lunch, especially eating sushi at the counter made us a bit nervous. However, the younger brother, Mr. Aburui, the fourth-generation owner, made us feel at ease by chatting with us casually. We have visited multiple times now, and he even remembers us, which we are grateful for. So, this time, we brought along a junior colleague who just returned from Osaka. Starting with bonito, followed by my favorite firefly squid, scallop, and medium fatty tuna - all were excellent! Before the egg, we added in a must-have, the kohada from Takezaki, Saga Prefecture! Finished off with the egg and himo maki, we left feeling full and truly satisfied! Sneakily drinking a small bottle of lucky Yebisu beer made us feel happy! We will definitely be back soon!