I visited the long-established sushi restaurant "Sushihanashi" in Asakusa Komagata. The restaurant was founded in 1964, and the owner, Matsunami, hails from Yoshino in Kyobashi. He is a disciple of renowned sushi chefs such as Jiro Ono of "Sukiyabashi Jiro" and Hachiro Mizutani of "Sushi Mizutani." His expertise is evident in the way he prepares the sushi, which reflects a traditional technique that is rarely seen today. Matsunami pays close attention to Edo-style fish varieties and values the traditional culture by putting in the time and effort. The sushi has a distinctive style, with thickly sliced toppings that stand out and firm rice. The rice grains gently loosen in the mouth, allowing the flavor of the toppings to blend harmoniously. The appetizers also have a substantial presence with a perfect balance of saltiness that complements sake. Apart from the sushi and appetizers, the red miso soup is a personal favorite. But above all, the best part is the friendly nature of the chef. His humorous and warm service creates a comfortable atmosphere. For female customers who are full, there might even be a small tekka maki roll as a complimentary treat. Can you see it? The small tekka maki roll on the left side. The appetizers include "mozuku vinegar," "shrimp," "marinated tuna," "flatfish," and "mackerel." The sushi selection consists of "medium fatty tuna," "fatty tuna," "kohada," "squid," "ark shell," "shrimp," "sea urchin," "eel," "egg," and "tekka maki."

After a decade, "Sushi Matsunami" is back. The owner, Junichiro Matsunami, was born in the capital in 1940, the son of a high-ranking official. Recently, there has been a surge of people calling him "General" and behaving arrogantly. The constant noise and impatience are unbearable. The descriptions like "otsukuri" and "tsukuri" make me cringe. Mimicking the Easterners' way of speaking when the rooster crows is shameful. The various cuts of raw fish, such as "usuzukuri," "hosozukuri," "yaeyazukuri," and "kakuzukuri," are all called "sashimi" from ancient times. In the past, "tsukurimi" was used to refer to the cutting technique. The term "sashimi" did not exist until the Edo period. The first appearance of the term "tsukurimi" was in the "Yaozen Ryoritsuki" in 1822. The dinner that day was exceptional, with top-quality seafood and exquisite culinary skills. The dried nori rolls were used for the dish.

Friday night. I had a dinner with a close client after six months. I made a phone reservation the day before and visited Sushihanami. The location is about a 5-minute walk from Asakusa Station and Tawaramachi Station, slightly away from the hustle and bustle of Asakusa. Recommended strongly by the trusted sushi chef, I finally had the opportunity to visit after waiting for a long time. I arrived around 18:20. The restaurant is located on the 1st and 2nd floors of a small building. The 1st floor only has a spiral staircase in a space with gravel. When you go up to the 2nd floor on the stairs, you will see a luxurious and beautiful view in front of you. A counter made of a 200-year-old Bizen cypress. The interior of the restaurant is meticulously maintained in every corner. I was a little nervous because it was my first visit, but I was warmly welcomed by the chef and the hostess, and I was able to relax quickly. We toasted with bottled beer and the blissful time began. The meal was omakase. Here is what we had in order. I will describe it in order. - Appetizer Assortment A set of seaweed, myoga ginger, plum tataki, pickled ginger, and wasabi served as both appetizers and condiments. You can enjoy them as appetizers or with the dishes. - Raw Sea Cucumber Crunchy raw sea cucumber in vinegar. - Botan Shrimp Colorful and splendid botan shrimp cut into four pieces for easy eating. - Chutoro Four large pieces of chutoro. Simply delicious! - Flounder Four large pieces of flounder. I followed the recommendation and enjoyed them with just plum. - Shime Saba Shime saba to be enjoyed with vinegar miso. Incredibly delicious! We soon switched to sake. - Steamed Abalone First, you will be served the steamed broth in a glass. The thinly sliced large steamed abalone is enjoyed as is without anything added. Unbelievable tenderness! And delicate and elegant umami! A superb steamed abalone that allows you to enjoy it both visually and on the palate. - Shako Baby shrimp with roe is cut into small pieces and served in sweet vinegar in a glass. Modernity shining within tradition. It's amazing. - Chutoro (Nigiri) Nigiri sushi starts here. The large and powerful chutoro nigiri. The quality of the chutoro is of course outstanding, and the shari, cooked to the extreme hardness to match the Edo-style nigiri, is impressive. - Kohada (Nigiri) I love kohada. It's amazing. - Horse Mackerel (Nigiri) Thickly sliced horse mackerel. The compatibility with the shari is excellent and incredibly delicious! - Halfbeak (Nigiri) Halfbeak that makes you feel the arrival of spring. A visually beautiful and sexy nigiri. - Ark Shell (Nigiri) The highest quality ark shell from Miyagi Prefecture. The best nigiri of the day for me. - Clear Soup The deliciousness of the clear soup is also top-notch. - Squid (Nigiri) A simple nigiri of thickly sliced squid. The umami and sweetness of the squid are strongly felt. - Sea Urchin (Gunkan) The sea urchin gunkan is split in half for easy eating. Sake goes down smoothly... - Conger Eel (Nigiri) Among the conger eel we had so far, this one is the top in tenderness. It's so fluffy it feels like it's melting. With a modest amount of sauce, it's a refined and not too sweet conger eel. - Tamago Shibuki Tamago with shrimp paste inside. Truly well-crafted. - Dried Gourd (Rolled Sushi) The dried gourd is white and lightly flavored. A delicate flavor that exudes the dignity of a long-established restaurant. - Dessert Grapefruit water candy. In addition to the above, we had two bottles of bottled beer, three cups of sake, and the bill came to 46,200 yen for two people. Considering the quality of the food, the luxurious and beautiful space with a mix of traditional and modern elements, and the kind service of the chef and hostess, the cost performance is also amazing! It was quite filling, even for a big eater like me. The Kamo Tsuru with cherry blossom petal-shaped gold leaf was also a playful touch and fun. A traditional Edo-style sushi made by a 70-year-old chef at a restaurant with a 50-year history since the Tokyo Olympics. It was a wonderful restaurant that made me feel moved after a long time. I will definitely visit again regularly.

Just a 2-minute walk from Asakusa Station, Sushi Matsunami is a well-established Edo-style sushi restaurant with a 50-year history. Loved by locals and regular customers from afar, this renowned restaurant offers exquisitely crafted sushi at the elegant counter seats. Price: 8800 yen (tax included) Omakase Nigiri Course: - Miso soup - Tamago (sweet omelette) - Sushi: 1. Chu-toro (medium fatty tuna) 2. Kohada (gizzard shad) 3. Kuruma ebi (Japanese tiger prawn) 4. Kue (longtooth grouper) 5. Akagai (ark shell) 6. Aori ika (bigfin reef squid) 7. Bafun uni (sea urchin) 8. Anago (sea eel) 9. Iwashi (sardine) 10. Shako (mantis shrimp) 11. Hamaguri (clam) 12. Mini akami maki (minced tuna roll) - Dessert: Crab fruit

Before closing, I tried to go to Andeles, but it was a regular holiday. It's just been an unlucky day in many ways, so I thought maybe I should eat sushi to cheer myself up. When I went to the Hong Kong-style restaurant the other day, I saw the parking meter frame where I parked my car and realized, "Oh, Matsunami was here!" and remembered that I wanted to go there. I thought about going to Hashiguchi, but I didn't think they would have availability on the same day, and there are reviewers who would probably get angry if I went there. (;^_^ So, I decided to call the restaurant and they said it was okay to come. Since I was already full, I ended up going back home before heading out again. I felt hesitant to take photos inside the restaurant, as it didn't seem appropriate to take pictures with a smartphone at the counter. The way the owner speaks and changes "hi" to "shi," like "hirame" becoming "shirame," is something I've been familiar with since I was a child. Oh yes, my grandmother, uncles, relatives, everyone, they all spoke like this. My mother once aimed for Shibuya in a taxi because she pronounced "Hibiya" as "Shibiya." However, I think this generation of the owner is probably the last to have remnants of the Edo dialect. In my generation, due to school education, we speak standard Japanese, and "hi" doesn't become "shi" anymore. There are not many types of sushi available, and they are all traditional. There are no unusual fish species. If they tried to add good ones, the variety would decrease. It's better to have a small but high-quality selection. The toppings are basically just sliced. They cut it from the edge and place it down. Yes, old sushi restaurants didn't serve elaborate toppings like the ones nowadays. I had never seen abalone sliced horizontally before. I wonder how sharp the knife must be to cut it so thinly. Although it was just conch, it was delicious enough, but I'll have to come back when it's abalone season. The firm sushi rice is to my liking. The sushi served at modern high-end sushi restaurants nowadays may not suit those who consider it the standard, but for those who know the old Edo-style sushi restaurants, it is quite comfortable. The customer next to me that day didn't know what "tsume" or "nikiri" was, but the owner explained it without getting angry, saying, "I won't serve sushi to such ignorant fellows!" It was wonderful. I would have been likely to get angry. (;^_^ It was quite surprising to see people who don't know what "tsume" or "nikiri" are coming to this sushi restaurant. If you come here, you must have a certain amount of money and have eaten elsewhere before. Considering the age of the owner, it is uncertain how long this place will remain open. If either the wife or the owner falls ill, it will be over. It must be quite challenging to go all the way to Toyosu for supplies. Why didn't I come here sooner!! I regret it, but it's no use. Instead of waiting for the abalone season, I'll make an effort to come more frequently.

This sushi restaurant has been my favorite for 3 years now. They have a strong commitment to quality fish, attentive customer service, and skilled chefs. Above all, the food is delicious. I had my first taste of eel here as a teenager, and I only eat eel here. Their dashimaki tamago, made from shrimp over 3 hours, is like a soft and fluffy baked good. Yesterday, I tried the first of the season Oma tuna, which was exceptional. I also had a tender abalone that had been simmered for 6 hours, along with a rich and flavorful broth. Even if you're not from Edo, the kohada here is a delicious taste of sophistication. Definitely worth a visit.

I was invited by an acquaintance and went. There were various types of sake and sushi, and I was satisfied. There were seaweed, pickled plums, bonito tataki, and pickled mackerel with vinegar miso. The quality was worth the price, but for me, the portion was a bit too much. I wish I could have eaten a little more sushi.

Grandpa and grandma run this small restaurant together, serving delicious sushi and small dishes. The sushi is really tasty.

Toro, baby squid, sweet vinegar pickled mantis shrimp, abalone soup.

Sushi was 4 points. Only beer and alcohol available. Moda Kaori Itakamo.

Charcoal-grilled egg omelette is the best when cooked over a high flame.

Sushihanamatsu near Asakusa and Taharacho Station. I visited after several years. The head chef, who hails from the famous "Yoshi-no," serves sushi with a "return of the hand" technique that can be considered a food heritage. When you enter, the head chef greets you with a smile. "It must have been hot, here's some umeboshi to cool down," he offers. The umeboshi is a gentle flavor and is wrapped in seaweed. The appetizers are not elaborate, but the ingredients for the sushi are presented with a subtle touch and flavor. The dried flounder is served with umeboshi, the shimesaba with vinegar miso, and the katsuo tataki with ginger soy sauce. And then, steamed abalone. Soft, rich in taste and aroma. Absolutely delicious. Moreover, the abalone broth is served as soup, which is also delicious. The sushi consists of 7 pieces and tamagoyaki, and kanpyo maki. Toro, shinko, sumiika, akagai, uni, aji, anago. The rice used for the shari is Koshihikari from Fukui prefecture. Traditional white shari. The texture is firm. According to the head chef, "The ideal shari should crumble like a fan in your mouth." Indeed. It expands softly in the mouth. However, the texture seems slightly softer than before. The head chef's work is to not overuse salt or vinegar, and to have a sweet and gentle taste for the shime and tsume. The tsume of the anago is also silky smooth. If you simmer it too much, the aroma and taste of the anago will disappear. Even though the anago is simmered until it's about to crumble, it doesn't crumble until the last moment, slowly breaking down in the mouth. Delicious. Tonight, while enjoying delicious sushi, I listened to the head chef's Edo-style sushi lecture, which was also informative. Thank you for the meal.

It's Friday night and I have some alone time. I called a little while ago and got a response from the wife saying "It's okay." Since I finished work early, I decided to extend my journey to Asakusa. Tomorrow is the Samba Carnival, and I wanted to enjoy some sushi while watching the tropical ladies dance with their swaying hips. Unfortunately, the sushi place is closed on Saturdays. I decided to visit a different sushi place in Asakusa and had a delightful two-hour experience. The owner, who reminded me of an old man from a Japanese myth, served me various dishes and shared stories about the seafood. Here is what I had: - Accompaniments: Thinly sliced myoga, homemade ginger, wasabi, umeboshi with katsuobushi, daikon, green onion, and Asakusa nori. - Mozuku vinegar: Refreshing acidity. - Carabineros shrimp: Tokyo Bay catch, sweet and addictive. - Chutoro: Fatty tuna belly. - Shime saba: Soft and flavorful mackerel. - Simmered abalone: Tender and exquisite. - Abalone broth: A luxurious treat. - Sweet vinegar-cured mantis shrimp: Delicate and delicious. - Akagai with seaweed: Clean and fragrant. - Nigiri sushi: Various types of sushi, including hirame, shinko, aji, shinko ika, anago, and norimaki. - Additional items: Aoyagi, tridacna clam, flat shell, shinko ika tentacles, hirame with umeboshi katsuobushi daikon green onion. - Drinks: Beer and Kagatobu sake. - Dessert: Tofu soup and grapefruit chunks. It was a delightful dining experience with exquisite sushi and fascinating stories about the seafood.

"Sukiyabashi Jiro" Ono Jiro, who is from the same school as Jiro Ono, is highly praised by the public. Many people on Tabelog have given it a rating of 4 stars or higher, so I had high expectations when I visited the restaurant. However, the reality was disappointing. I couldn't find any points worth praising. I couldn't help but wonder if the high ratings were from people who are easily swayed by a certain brand. The quality of the fish, the firmness and texture of the rice, the sweetness of the soy sauce... everything was just mediocre. Furthermore, the speed at which the sushi was served was unbelievably fast. I had finished my meal in 10 minutes and the last piece, an egg roll, came out. While it's true that the sushi wasn't something to savor slowly, the speed was more akin to a certain beef bowl chain. In the end, I couldn't justify the high price with the service I received. If I had to give a positive comment, it would be that the view of the Skytree on the way back was beautiful."

It's Friday night, and I have some alone time. I decide to take a stroll to Asakusa despite the light rain. The cherry blossoms would have been in full bloom if the spring weather had continued, but the sudden return of cold weather dampens my spirits. I had always wanted to visit dancyu, a place I remembered from a long time ago, but due to its location being a bit far from my workplace and closed on weekends, years had passed without me going. I made a reservation two weeks ago and arrived before 6 pm. I sit directly in front of the chef. It seems like I am the only one with a reservation. The chef, with his short white hair and upright posture, appears to be in his early seventies. I find myself sitting up straight as well. I inform him that it's my first visit and ask for him to prepare, serve, and pour me some sake. A large basket filled with fresh seasonal ingredients is brought out from the back. It is placed on a plate with ice to keep it cool and set in front of me. It's a sophisticated presentation. The chef turns out to be quite talkative, and with me being the only customer, I have the opportunity to listen to many interesting stories until the end of my visit, which lasted just under two hours. I left feeling respectful and happy, and I look forward to returning in mid-April when they will have Madaka Awabi. Thank you for the wonderful experience. Here is what I had: <Condiments> - Myoga: finely shredded, perfect for sashimi - Umeboshi, Katsuobushi, Negi, and Ooba paste: enough to finish a cup of sake <Drinks> - Kamoizuru sake: four servings at room temperature and warm - Perfect as a drink with food <Snacks> - Sea cucumber: from Okunoto, all the vinegar is gone - Nori: Asakusa Nori from Futtsu, hand-picked - Hirame: from Aomori, still firm, not yet spawning - Saba: from Imizu, served with vinegar miso - Tokobushi: from Sanriku, steamed in sake - Tokobushi broth: exquisite - Shrimp: from Koshiba, with eggs inside - And more <Sushi> - Chutoro: from Hokkaido, aged just right - Kohada: from Futtsu - Sumi-ika: caught in Tokyo Bay - And more <Sides> - Red clam: from Yuiage - Aka-gai: from Yuiage - Uni: from Hachinohe, of course from Hokkaido - Anago: from off Haneda, melts on the tongue - And more <Bowl> - Tofu and mushrooms <Dessert> - Grapefruit salad

When it comes to apprenticeship at the sushi restaurant "Yoshino" in Nihonbashi, the name of Jiro Ono from "Sukiyabashi Jiro" may come to mind. However, Matsunami is a disciple of Jiro's brother, and it is still one of the few restaurants that provide beautiful sushi with the traditional "hontegaesu" technique. The restaurant may surprise you as there is no presence on the first floor, only gravel and stairs. But as you climb the stairs, you will be greeted by a spacious counter and a stunning sushi space. Matsunami's stylish demeanor is evident in the atmosphere. The variety of sushi toppings is not extensive. The appetizers are not as elaborate as those in modern sushi restaurants, with the focus being on the sushi itself, using carefully sourced ingredients to serve as accompaniments. And then, the sushi. The first bite is unforgettable. The vinegared rice is firm, with a slight core of hardness remaining. Especially with the tuna, it is exquisite. While it may have become slightly softer recently, it is still a unique vinegared rice that you won't find in other restaurants. One disappointment is the caviar gunkan maki that they used to serve. The saltiness of the caviar perfectly complemented the vinegared rice, but it became too expensive to continue offering. The sophistication that doesn't strictly adhere to the narrow definition of "Edo-mae" sushi is perhaps the greatest treat that can be experienced through Matsunami's sushi-making.

I have been eating sushi regularly lately, mostly in the Ginza area. However, I decided to try something different and found this place in Asakusa through a certain food blog. When I entered, I was surprised by the spiral staircase that led me up to a counter made from a single piece of over 200-year-old cypress wood. Honestly, I was amazed to find such a fancy sushi restaurant in the backstreets of Asakusa. According to the blog, the master here, who trained at famous sushi restaurants like Sukiyabashi Jiro, Sushi Mizutani, and Sushi Aoki, is known for his traditional hand-pressed sushi technique, one of the few remaining practitioners. Before visiting, I looked up what "hand-pressed" meant, but as a casual sushi enthusiast, I couldn't really tell the difference in the way the sushi was made or how it affected the taste. However, I did enjoy the duck soup served, which was incredibly delicious. Maybe I just don't know much about sushi after all. The master, leaning against the wall when not making sushi, made me wonder how long he could continue working behind the counter. If you're interested in seeing the hand-pressed technique, I recommend visiting sooner rather than later. The price was a bit on the higher side for the number of sushi pieces, but it's worth checking out if you're curious. Look up the meaning of "hand-pressed" if you want to know more.

Today, I went to a sushi restaurant in Asakusa with a friend. We decided to enjoy the sushi of the renowned Tokyo master chef "Matsuminami" to cleanse our palates after recently dining at a disappointing sushi restaurant in Tsukiji. We started with our usual 'Gold Kagotsuru' sake, and ended up having several glasses throughout the night. The food we ate is shown in the photos, although we did forget to take pictures of some dishes. The highlight of the meal was the steamed abalone, which was simmered in sake. The abalone was sliced thinly and served, and the taste was absolutely amazing. The chef also provided us with a small glass of the simmering liquid, which was a delightful touch. The shrimp, with plenty of eggs, was finely chopped and served in a glass with vinegar. The chef mentioned that this was the best way to enjoy shrimp, and I couldn't agree more. The sushi was impeccably made, with tender conger eel and delicate shad being particularly outstanding. However, in my opinion, the standout dishes at this restaurant are the 'ark shell' and 'horse mackerel'. These two dishes truly showcase the chef's skills and I felt fortunate to have been able to enjoy them. As we were leaving, the chef gave us a homemade tuna simmered dish as a souvenir. It was incredibly delicious, and I am looking forward to having it with rice. Overall, it was a delightful and delicious evening, and I left the restaurant feeling grateful to the chef and hostess who provided us with such a wonderful experience. (January 2014)After a long New Year holiday, the sushi restaurant finally reopened on the 6th, and I went with my companion right away. Although there were some sushi restaurants open in Asakusa during the New Year holiday, Tsukiji was closed for an extended period, so it was easy to imagine what kind of sushi would be served. Therefore, I had been patiently waiting for this day. Upon entering the restaurant, we were warmly greeted by the chef, and after exchanging New Year greetings, we finally started our journey into the world of authentic sushi. However, on this day, I was particularly craving for nigiri sushi, so I asked for fewer side dishes and focused on nigiri sushi. The mackerel with vinegar miso, a signature dish of the restaurant, paired perfectly with the Gold Kagotsuru sake. The nigiri sushi included flounder, medium fatty tuna, gizzard shad, ark shell, horse mackerel, shrimp, conger eel, and more. It was simply delicious. I shamelessly devoured the sushi. Looking back, I had been very busy with work in Tohoku since November last year, so I couldn't leisurely visit my favorite sushi restaurant. Well, in reality, some ingredients are better aged for a few days, so it's probably for the best. If that's the case, I can always come back. Satisfied after eating the chef's sushi to my heart's content, I left the restaurant with the chef's warm send-off. Outside the restaurant, I noticed a new cake shop had opened, so my companion and I bought some cakes to take home. (I won't review the cakes as they were mediocre.) (July 2013, reposted)In Asakusa on the day of Doyo no Ushi, the air is filled with the scent of eel. Many eel restaurants have long lines, and Japanese restaurants are prominently featuring eel dishes to attract customers. The peak season for eel is in winter. The catchphrase "eat eel on Doyo no Ushi to prevent summer fatigue" was thought up by Hiraga Gennai to help eel restaurants struggling with a decrease in customers during summer. However, unlike in the past when only natural eel was available, most eels today are farmed, so the seasonality doesn't matter much. You can enjoy delicious eel even in summer, so if you're feeling fatigued, not just on Doyo no Ushi, eat plenty of eel. In such a Doyo no Ushi day in Asakusa, work ===========

It's a wonder. When you enter this restaurant, you are released from the hustle and bustle of the city and feel time flowing leisurely. Sometimes lively families or elderly couples add a touch of glamour, but it is more of a hidden gem sushi restaurant. I think I have visited about 20 times. The master's Asakusa dialect is pleasant and makes you feel the essence of Tokyo. Nowadays, corporate entertainment expenses are being cut, so there are fewer customers compared to the past, but surprisingly, the same high-quality sushi ingredients are always prepared. There is no compromise at all. The firm vinegared rice shaped like an origami fan, combined with meticulously cut ingredients, creates a perfect harmony that crumbles delicately in your mouth. It's a moment where you feel grateful to be Japanese. **Just past the Kaminarimon gate on the left side street is a hardware store called "Kaneso," where a yanagi-ba knife used by the Matsunami master is displayed. The fully sharpened knife has been honed to become a small dagger with a blade length of about 10cm. The owner proudly said, "Look at this. We can't match the sharpening skills of Matsunami-san's master."