Assorted Anago, Saba, Hako, Guji (sea bream) for 2680 yen, Imo-sui for 660 yen, cash payment. I was a bit nervous when I read in other reviews that they don't like customers lining up, so I was a bit anxious when I visited. The chef, who seemed to be the owner, was the only staff working. The restaurant had only a few counter seats, and the menu was displayed on the wall. The assorted Anago, Saba, Hako, Guji were all delicious, but I especially liked the Guji for its rich flavor. The Hako was cut into frog shapes, which was really cute. (I later found out that the chef said he did it to make customers come back!) A foreign customer came in after me, and they were given a handwritten note in English for guidance. The Imo-sui, a potato soup, was recommended to the foreign customer as a specialty, so I decided to order it as well. It was piping hot but very delicious. Just a heads up, the tea here is also very hot, so be careful if you have a sensitive tongue. The chef was very friendly and even showed me a note where he had written down three words in the language of each country where customers often come from. When I asked about the cute decorations in the restaurant, he said he likes to have cute things around to be seen as a nice person! His slight Kansai dialect (apparently from Kyoto) was also charming. I had a very enjoyable dining experience here.

Hello, I am Gourmet Actor. Tonight, I visited the renowned restaurant 468 (Europe) in Asakusa. This small restaurant has a counter with about 6 seats, where a single master chef runs the show. The traditional appearance of the restaurant reflects the chef's dedication. While high-end sushi places are popular, this restaurant has stuck to its specialty of "bouzushi" for 18 years and has been recognized as one of the top 100 restaurants. I tried the conger eel and mackerel bouzushi, and was amazed by the depth of flavors. It felt like a completely different genre from regular sushi. I couldn't believe how delicious conger eel and mackerel bouzushi could be! The master chef, who hails from Kyoto, seemed very friendly and I couldn't help but chat with him. Besides bouzushi, they also serve dishes like tekka maki and various side dishes like dashimaki tamago. They have a selection of alcohol as well, with plenty of snacks that pair well with drinks. The restaurant is located behind Kappabashi Kitchenware Street. If you ever visit Asakusa, be sure to check it out!

Counter seating for 6 only. Visited during lunchtime, right when they opened. Limited but perfect selection of small dishes. Could be a good second stop. Not a wide variety of drinks, but if you enjoy sake, it's worth a try. The main dish, stick sushi, is delicious, but the eel hot pot is also outstanding. Perfect with drinks. Will definitely come back.

After coming to Japan, I had the impression that kaitenzushi (conveyor belt sushi) was only sold in convenience stores or chain restaurants. I was surprised to find a restaurant that has over a hundred locations! Today, I left work early and visited the restaurant. I ordered a sushi assortment and the famous imo-sui for 3300 yen. The sushi has seasoned toppings, so the rice is not too overpowering, creating a nice balance. My favorite was the anago (sea eel), with just the right amount of sweetness that reminded me of the smoked fish from my hometown. The imo-sui was delicious as well, with a dumpling-like potato in the center filled with edamame, offering a fresh and flavorful dish. The owner was also very friendly and chatted with me. Thank you for the wonderful meal! If I have friends visiting Japan, I would definitely take them to this restaurant!

While strolling through the quiet streets of Asakusa, I came across a mysterious message that read "468?". Curious, I peeked inside and found a cozy sushi restaurant called Hamaru. Their sushi on sticks is absolutely delicious and I was blown away by the flavors. The atmosphere is great and you can also enjoy some sake. They even sell T-shirts and other mysterious items. Definitely recommend checking it out! 🍣♥️

Located in a residential area in Asakusa, a bit far from any station, you can walk from Ueno Station, Tahara-cho Station, or Asakusa Station. On this day, we had the following menu: Dried firefly squid sashimi (tuna, squid, kisu) and assorted stick sushi (box fish, sea bream/egg/shrimp, mackerel, sardine, sea bream, conger eel). We visited as a group of three, and each dish was served individually, which was great. Everything was extremely delicious and satisfying. We were curious about the stick sushi, but we were pleasantly surprised by the deliciousness of the sashimi. Each piece had a nice chewy texture and a hint of sweetness. The wasabi was freshly grated and not too sharp, making it a great accompaniment even on its own. The stick sushi was also good because the vinegar flavor wasn't too strong. The assorted platter is recommended for those who want to try a variety of flavors. Personally, I loved the conger eel the most.

It is about a 15-minute walk from Asakusa Station. I checked the days off for 468, but I forgot to check the opening hours and was surprised to find out they open at 1pm. There are 6 counter seats with a menu behind each chair. I ordered the ⭐️ 4 kinds of sashimi [conger eel, mackerel, hako (shrimp, egg, grilled ayu), guji (red sea bream)]. The mackerel had a sour taste, perfect for early summer. Hako (shrimp, rolled egg, grilled ayu) is a stylish stick sushi. The conger eel had just the right amount of sweetness. Guji (red sea bream) was light and had a refreshing texture. ⭐️ Imo-sui was also a first-time experience, with a dashi broth of kombu and bonito, with a hot and thick potato soup with edamame dumplings. Everything was delicious and I was full. Thank you for the meal.

Just a 4-minute walk from Asakusa Station (Tsukuba Express), I visited "468" located right next to a 37-story tower mansion in Asakusa. The official name of the restaurant is "Sushi 468 (Europe)". It has also been recognized as one of the top 100 sushi restaurants on Tabelog. The restaurant is a mysterious place, with a sign saying "Stick 468" and a sleeve sign saying "Sushi 468". The main focus here is on stick sushi rather than hand-pressed sushi, and the interior is a white-themed counter with 6 seats. The owner and chef, Yasuji Iwasaki, trained at "Sushi Iwa" near Nanao Station in Kyoto for about 10 years before opening "468" in 2005. Despite coming from Kyoto, the restaurant's name has a European twist, which adds to its mysterious charm. Stick sushi options include conger eel, mackerel, gizzard shad, and ark shell, along with other dishes like rolled omelette. They also sell 468 T-shirts. The stick sushi (conger eel, mackerel, gizzard shad, ark shell) costs 2,640 yen, and the "Imo-sui" (potato soup) costs 660 yen. The mackerel is light and fluffy, with the kombu adding depth to the flavor, while the popular conger eel is plump and pairs perfectly with the gentle vinegar rice. You can enjoy Kansai-style stick sushi that is not commonly found in Tokyo. Another popular dish is the "Imo-sui", a potato soup passed down from the chef's training days, which is thick and hot with a subtle yuzu fragrance. Delicious!

Sushi Hyakumeiten 2022. I visited the restaurant during a weekend stroll in Tsukiji without a reservation, so I arrived around the opening time of 1 p.m. I ordered a platter with four types of sushi: conger eel, mackerel, ark shell, and clam. I usually don't like vinegared sushi rice, but when I tried a bite, I was pleasantly surprised! The conger eel was fluffy, and the rice was perfectly tender. It was a truly delicious experience! It seems like many people opt for takeout by making phone reservations, so I plan to try that next time. Thank you for the wonderful meal.

The restaurant name is 468, with a mysterious and interesting European Instagram feel. It is a unique place. I tried the 4 types of stick sushi set, imo-sui, beer, and sake. All of them tasted delicious. The interior of the restaurant has about 5 or 6 counter seats, and it seems like they decide whether to open or not on a whim on Instagram, so it may be a bit challenging. I recommend checking their Instagram for updates.

Asakusa's 468. This is a sushi restaurant specializing in stick sushi. It is located in a residential area behind Asakusa View Hotel, next to Asakusa Tower Mansion. On this day, I had a platter of three types: the specialty anago, mackerel, and gizzard shad. I also had the specialty imo-sui. Imo-sui is thickened with a Japanese-style broth, mixed with grated tororo, and flavored with yuzu. The stick sushi platter is voluminous. The mackerel and gizzard shad are refreshing and delicious. The specialty anago is not boiled anago, but more like grilled anago. It had a grilled fragrance and a delicious taste of umami and sweetness that slowly unfolds in the mouth. This was my first time trying stick sushi in the Kanto region...it was delicious. Thank you for the meal.

I visited Tokyo and Kanagawa for a trip focused on food and sightseeing. I aim to visit as many restaurants awarded by Tabelog and listed in the top 100 as possible. Here is a summary of my trip: - Tabelog Gold: 1 - Tabelog Bronze: 3 - Top 100 Sushi Tokyo: 3 - Top 100 Yakitori: 1 - Top 100 Bread Tokyo: 3 - Top 100 Bread EAST: 3 - Top 100 Sweets Tokyo: 6 - Top 100 Sweets EAST: 3 - Top 100 Ramen Tokyo: 1 - Top 100 Ramen EAST: 1 - Top 100 Chinese Cuisine EAST: 2 - Top 100 Hamburgers: 1 - Top 100 Cafes: 6 - Top 100 Cafes: 1 - Top 100 Bars: 8 - Top 100 Dumplings: 1 - Top 100 Asian/Ethnic Tokyo: 1 Total: 41 establishments Date of Visit: March 2023 Time of Visit: Evening sushi time Tabelog Rating at the time of visit: 3.73 Status: Bottom of Tabelog Sushi Top 100 Tokyo 2022 Order: Anago and Guchi Stick Sushi, Super Dry beer (small bottle) Price: 3,190 yen Impression: 468 is a European-style sushi restaurant with a good number in the name, which is likely for easy recognition by foreigners and children. The stick sushi was delicious, especially the Anago. Guchi is a white fish, and the Anago stick sushi is a must-try. It is a convenient restaurant to visit among the top sushi restaurants in Tokyo 2022. Note: The restaurant is closed on Sundays and Mondays, and they show great respect for all the ingredients they use. Thank you for the delicious meal!

The pressed sushi I had with conger eel, mackerel, boxfish, needlefish, and taro was excellent. It was not cold or hard, and the rice was perfectly seasoned with vinegar. It was a bit delicate but the texture was just right. The use of condiments like sansho pepper was outstanding. The fried taro with thick, starchy sauce was a must-try.

Kappa Bridge is located in a subtle place between Asakusa and Asakusa. Look at the map and try to find it. On this day, we were stood up by the temporarily closed Gyoza no Ousama and Gayapaji, so we hurriedly made a reservation at "468" and arrived. It is located next to a large apartment building, with a green tent and a sign with the word "stick" written on it as a landmark. There are 6 seats at the counter, and behind the seats, there is a menu showcasing the specialty stick sushi, sashimi, small dishes, and alcohol. The menu also features the owner's handmade foot-operated disinfection stand (priced at ¥9,900), which he proudly mentions having sold 6 units of. They also sell T-shirts, adding to their unique charm. We tried the stick sushi assortment of four types - conger eel, mackerel, gurnard, and box sushi. The conger eel was grilled thickly, almost like a Kansai-style dish, and was delicious when dipped in sauce. The mackerel was thick and oily, rolled in a net, and was also very satisfying. Gurnard, a type of red sea bream, had a great texture and paired well with vinegared rice. Box sushi is made by placing shrimp, egg, and blue fish in a mold, and it is famous in Isahaya, Nagasaki. The fish used varies depending on the season. Each piece was so good that one was not enough. We enjoyed beer, sake, and a variety of dishes, but the conclusion was that one piece of each was not sufficient. A frog made of bamboo leaves is called what? It is called a Balan, and the technique of shaping leaves into family crests or characters is called "Sasakiri". The subtle and sophisticated presentation was impressive. The Kyoto-born owner's daikon taitan (simmered dish) had a gentle and refined taste. It felt like we were drinking the broth more than eating the daikon. Instead of liver sipping, we had a dish called "Kuzu-yu" where deep-fried taro was placed in a dashi soup thickened with arrowroot starch and topped with yuzu. It was a hot and comforting dish that warmed us from the inside out. The scent of yuzu, the flavor of arrowroot, and the natural flavor of the taro all combined beautifully, showing off the owner's skills. Since there were no other customers, maybe we should have talked to the owner? We ended up talking mostly about work with our junior colleague. As we left the restaurant, we looked up and saw the Skytree. We found a great restaurant in Nishi-Asakusa.

"Sushi 468 (Europe)" is a precious restaurant located in a narrow alley near Kappabashi Dougu Street in Tokyo. The owner, Mr. Iwasaki, hails from Kyoto and trained for 10 years at the Kyoto sushi restaurant "Sushi Iwa" before opening this establishment in 2005. The name "468" signifies the opportunity to taste authentic Kansai-style stick sushi and box sushi. Their menu includes a set of four types of sushi - conger eel, mackerel, gurnard, and box sushi - priced at 2640 yen. The conger eel stick sushi, a signature dish, features thickly sliced conger eel grilled to perfection and served with a flavorful dipping sauce. Despite the fact that Kansai-style conger eel is typically not steamed, the grilled version at "468" is impressively rich in flavor and texture. According to Mr. Iwasaki, some online reviews mistakenly claimed that the conger eel is both grilled and steamed, which he humorously acknowledged. With only 6 counter seats, "468" is a popular spot, so making a reservation is recommended. Don't forget to notice the frog-shaped pickled ginger on the plate!

This is a sushi restaurant that is considered one of the top 100 in terms of quality, and the prices are usually quite high, around 10,000 yen per person. However, for lunch, you can enjoy a meal here for only ¥2,648. The restaurant opens for lunch at 1 pm. I arrived 30 minutes early and sat on a bench outside until it was time to enter. When I walked in, the staff were on the phone, but once they finished, I was seated at the counter. The interior was a bit cold, so I took off my coat and sat down. I was served warm tea, which was very comforting. I noticed that the menu could be read through a QR code, but I decided to order from the menu posted on the wall. The sushi platter with four types of fish was already prepared, and I watched as it was being cut right in front of me. I couldn't help but chuckle when I saw the chef eating the leftover bits of eel by hand. I wanted to try it too, as eel is delicious, especially the ends. The platter included eel, mackerel, boxfish, and kelp (sea bream). The vinegar flavor was quite strong, giving a nice tangy kick. My favorite was the eel. The boxfish used for the sushi was quite luxurious. The soy sauce was very rich, and the pickled ginger in the shape of a frog was adorable. The presentation was truly a work of art, showcasing the skills of the chef. They also had souvenirs available, which I thought would make a great gift. I paid in cash at the end, and I look forward to visiting again when I have the chance.

468 Sushi TOKYO 2022 Top 100 Awarded Restaurants This sushi restaurant, famous for its stick sushi, opened in Asakusa, Tokyo in June 2005. Reservations are available on the same day and they accept bookings for one person and up. They serve both lunch and dinner, and also offer takeout. It is located about a 10-minute walk from Iriya Station's No. 1 exit. The restaurant has a counter with 6 seats. The menu consists of à la carte options. The owner trained in Kyoto. They offer single pieces of stick sushi, as well as sets with multiple types of toppings, allowing you to choose according to your preference. It's a wonderful sushi restaurant where you can enjoy stick sushi and boxed sushi, which are not often available. Thank you very much. It was a feast. Ordered items: - Conger eel / mackerel / box sushi / clam ¥2640 (tax included) - Sweet potato roll ¥600 (tax included) Drink: - Oolong tea

I arrived at the small restaurant around 2:14 PM on a regular day. There was one regular customer enjoying sake and chatting with the chef. Around 3:30 PM, a new customer arrived. The chef is surprisingly easy to talk to, and we had a nice conversation about Kyoto and ingredients. I ordered a small bottle and decided to try the conger eel hot pot along with the regular customer. The conger eel and matsutake mushroom hot pot arrived, making a delightful sizzling sound. It was delicious. I switched to sake and tried three different kinds: Senkin, Niwa no Uguisu, and Takaiya. I also ordered a plate of horse mackerel nanban-zuke, conger eel, gudgeon, and mackerel stick sushi. Instead of two pieces each, they served one piece each, which was a nice touch. I debated whether to try the conger eel sushi, but ended up getting a second serving of the eel sushi which was really good. The mackerel stick sushi was also delicious. The hako-oshi sushi had amazing sweetness and aroma, so I ordered another serving. I forgot to take a picture of the dashimaki tamago, but it was also delicious. Overall, I was very satisfied with the meal.

Bar Sushi/Box Sushi seems to be a famous restaurant. I remembered the name, but I wouldn't go there unless I had business in Kappabashi. However, I happened to have some errands nearby on this day, so it was the perfect time to fill my stomach! I wasn't sure if I would be able to get in, but I decided to give it a try. I had an image of it being in a narrow alley, but surprisingly, it was located across from a high-rise condominium called Asakusa Tower, and the surrounding area was neatly landscaped like a park, making it seem like there could be a cafe across the park. Although the impact of the coronavirus is decreasing, the area was already sparsely populated by the evening, perhaps because it is a residential area. I entered the store without any problems. The exterior of the store had the appearance of a takeout shop, but the interior had a clean counter. The name was unique, and the interior was also decorated with humorous miniatures and stamps, making it interesting in terms of design. I forgot to ask if it was the hobby of the owner, but it was nice to see the gap between the appearance and the decor. (By the way, the bamboo leaves served with the sushi were cut out in the shape of a frog.) In addition to beer, they also had sake and a few snacks available. Still, I felt a bit guilty about staying too long in such a small shop. (It's a little disappointing that they only had Super Dry beer.) I ordered a beer (660 yen) and a set of four types of sushi (anago/saba/hako/guji) for 2,640 yen. The saba sushi was a more authentic type with a good vinegar seasoning compared to modern saba sushi. The richness of the fish was just right. The guji, also known as sweet sea bream, was processed by salting and resting, resulting in a moist texture and a hint of sweetness, making it exquisite. The hako sushi, a type of boxed sushi from Kansai, may not be familiar to people in Kanto, but its subtle seasoning and historical taste were delightful. And the anago sushi. Not too sweet, not too heavy, but tender. It was truly exquisite. Although the set of four was supposed to be the most cost-effective option for the same price, it was also the one I regretted the most, a contradiction. After eating, I felt the urge to eat a whole piece of each sushi! It's hard to imagine paying over 2,600 yen for a piece of sushi that has already been made. You won't understand until you try it. Once you eat it, you'll immediately realize, "This is truly amazing for the price!" It seems like a place you should visit before foreign tourists return to Kappabashi, although it's unclear when that will happen!

I visited this place further west from Asakusa Rokku. There is no background music in the shop. I ordered "half anago." They remove half of a long eel from the skewer to make it. They handcraft the eel sushi on a stick. It took about 15 minutes to be served. The large eel sushi has a satisfying texture.