On a regular day, I visited Sushi Kyuichi with a business partner for lunch. It is located about a 5-minute walk from TX Asakusa Station, a little off Chitabezaka Street. Kyuichi is a popular sushi restaurant among locals where you can enjoy authentic sushi even for lunch. I made a reservation a few days in advance and arrived at 11:30. I had already ordered the chef's choice sushi set (tax included 11,000 yen) when making the reservation. We started with a toast with draft beer and began our meal. Here is what we had in order: - Appetizer: Seaweed vinegar - Flounder with kelp - Seabream from Akashi - Squid - Marinated tuna - Medium fatty tuna - Fatty tuna - Gizzard shad - Young sea bream - Salmon roe - Sea urchin - Ark shell - Sea bream and white leek soup - Spot prawn - Boiled clams - Conger eel - Dried gourd roll We also had 3 draft beers and 1 oolong tea, and the total bill for two people was 25,190 yen. Considering the quality, the cost performance is exceptional. It was quite challenging to resist ordering sake due to an afternoon meeting. The marinated tuna, gizzard shad, young sea bream, spot prawn, and boiled clams were particularly outstanding. The chef uses both white vinegar and red vinegar for the sushi rice, and adjusts the size of the rice after the first piece, showing great attention to detail in his work and service. The pleasant conversation with the head chef about Asakusa local stories was enjoyable, making it a cozy place where you would want to visit every day. Sushi Kyuichi is a welcoming restaurant that is friendly even to first-time visitors. I highly recommend paying a visit!

Thank you very much. On the 5th day of the 9-day consecutive holiday, I visited Kyuichi in Oku Asakusa. I hadn't visited since September last year, so I took this opportunity to revisit. I was intrigued after reading "Gohoubi Ohitori Sushi" last year, so I visited for the first time, and I was very impressed by the demeanor of the master, who seemed very much like an Edo native. Recently, he has also appeared on a TV show called "Best Kongourmet." The master, Ichihiro Deguchi, trained at Kyubei for 17 years and then became independent at the young age of 36. Actually, he is the 3rd generation, and the restaurant was founded in Asakusa about 85 years ago. They combined the "Kyu" from Kyubei and the "Ichi" from Ichihiro to create the name "Kyuichi." Come to think of it, I haven't visited Kyubei yet... It's such a famous sushi restaurant that I'm still hesitating to go there. One distinctive feature is that they use red vinegar and white vinegar for the sushi rice. While many sushi restaurants blend or use only red or white vinegar based on the chef's preference, Mr. Deguchi clearly distinguishes between the two based on the type of fish. I got off at Kuramae Station on the Toei Oedo Line and walked to Oku Asakusa. Today is the start of the holiday, the weather is clear, and as expected of a famous tourist spot, there were a lot of people!! Especially near Senso-ji Temple, it was crowded with tourists, so I avoided it... As I entered Oku Asakusa, the number of people suddenly decreased, and the quiet, old downtown area spread out. The vestiges of Hanamachi are still there, and just walking around and exploring is enjoyable. There are public baths, coin laundries, small restaurants, barbershops, etc., and the nostalgic scenery is soothing. I arrived at the shop at the appointed time. At the entrance of the shop, I met Mr. Deguchi, who guided me inside. When I sat at the counter, a beautiful staff member in a kimono greeted me. I was surprised because last year they were operating with just one staff member. Today, I chose the 14300 yen omakase course. Since I walked from Kuramae Station due to the high temperature today, I started with a beer d(￣ ￣) Now, the omakase course begins!! Pickled ginger: It's pink, so I thought it was pickled ginger. It has a sharp spiciness and a soft sweetness. Sushi rice: They blend two types of red vinegar. The rice grains are small but have a strong flavor. First appetizer: I had young ayu fish in vinegar. It has a slightly bitter and fragrant taste that reminds you of early summer. I wanted to eat a couple more... Second appetizer: The classic trio of myoga, wakame seaweed, and blowfish skin. They all have a good texture and taste refreshing when eaten with ponzu sauce. Hirame: It was marinated in kombu for about 10 days, giving it a chewy texture and rich flavor. It had a great presence. Matsukawa flounder: I had it after a long time. It has a chewy texture and a strong umami taste. Yes, another beer, please!! Hotate scallop: It's grilled with seaweed wrapped around it. The grilling is perfect, with a rare inside and a strong sweetness. Water eggplant: A water eggplant as a chopstick rest. It's juicy inside with a sweet taste and was wonderful. Bonito: There are two types, raw and marinated. The unique umami and aroma of fresh bonito make me happy. Sawara: It's simmered in a sweet and savory sauce and sprinkled with green yuzu zest. The rich flavor of the fish and fat is irresistible!! The simmering was also good!! During the Sawara, I ordered the first sake. I ordered the usual Hitakami from Miyagi Prefecture d(￣ ￣) It's easy to drink and made to go well with sushi. The aftertaste is also good. From here, it's sushi time. Toro: It's red vinegar. It seems to be a part close to otoro. It had a surprisingly fatty and delicious taste!! The combination with the red vinegar rice was excellent!! Sakuramasu: It's red vinegar. It's flavored with cherry blossom leaves. The soft texture and fatty taste are great!! After swallowing, a gentle cherry blossom leaf fragrance lingers. Kohada: It's white vinegar. It has a sharp acidity and a great umami taste. Horse mackerel: It's white vinegar. It has a thick, firm texture and a great umami taste.

I saw this restaurant on Instagram and it looked really nice, so I wanted to try it out. I was looking forward to having sushi after a long time, but I felt that the price for this quality of sushi was a bit high. I don't mind paying for delicious food, but I thought this was too expensive for what it was. It's a common thing in Asakusa, but the head chef was really friendly to the regular customers, even the scary-looking ones. The only good thing was that they had my favorite Rococo beer.

This day, I visited the restaurant with a sister who has been treating me kindly for about 4 years. The restaurant has 7 counter seats and a private room in the back, with a very beautiful and clean interior. I was recommended a course, so I chose the ~Oshima~ Nigiri course for ¥8,000, which included 2 small dishes, 11 pieces of nigiri, and a soup. I was so full from this course that it was almost painful. The chef was very lively and had a clear way of speaking, making the atmosphere enjoyable for all customers at the counter. It was my celebration day, and the chef kindly offered me a sake service, which I learned is given to customers celebrating regardless of being regulars. It made me feel so happy, and I look forward to visiting again.

This is a sushi restaurant located just north of Senso-ji Temple in Asakusa, offering a quiet environment away from the hustle and bustle with a high-class atmosphere. Inside, the restaurant has an elegant decor with a counter made of a single plank of wood, lit up like a stage. The head chef, who looks cheerful and in his prime, has trained for 17 years under a master named Kyubei. The course menu starts at 5,000 yen, making it quite reasonable and adaptable to different budgets and preferences. We ordered the Hagi course with Kubota sake, starting with seaweed vinegar, ankimo with ponzu sauce, and sushi including medium fatty tuna, marinated fish, grilled mackerel, salmon roe, mirugai, scallop, conger eel, and salmon roe. The meal also included soup and rolls, and we couldn't resist adding extra fatty tuna. The sushi had a subtle sweetness with variations in the vinegar rice depending on the topping, and the presentation was beautiful, reminiscent of Kyubei's style. It was truly delicious. Thank you for the wonderful meal.

I had a sudden craving for sushi at the end of the year, so I made a reservation and visited the restaurant. I think the last time I came here was about 3 years ago. Today, a group of Chinese tourists were there, so it was quite lively. Thanks to them, the pace at the counter was quite relaxed. Now, the omakase course I had consisted of the following: starter, edamame, flounder, squid, amberjack, sea bream, cucumber pickles, shrimp, marinated tuna from Oofunato, medium fatty tuna from Oofunato, fatty tuna from Oofunato, small skin sardine, scallop, mirugai, anago, sea urchin, salmon roe, additional shrimp, dried gourd. It was all very delicious, especially the sushi. The small, firm rice balls with a crisp texture by Master Kyui were exactly to my liking. The omakase course cost 12,100 yen, plus 4 highballs and additional shrimp for about 18,000 yen. It was a truly wonderful sushi experience. I have already made a reservation for the counter next month. Thank you for the meal.

I went to Eve's for lunch. I made a reservation but there were available seats. I had the omakase 14-piece sushi set for 11,000 yen. It included flounder, sea bream, lean tuna, squid, bonito, fatty tuna (2 pieces), shrimp, baby yellowtail, sardine, scallop, conger eel, salmon roe, sea urchin, and kampyo roll. The rice had a nice acidity and was small in size, which was great. Everything was truly delicious. My personal favorites were the flounder, medium fatty tuna, shrimp, baby yellowtail, and conger eel.

You can only sit at the counter, with a maximum of 7 people. It's recommended to make a reservation early as it tends to fill up. We had the 13,000 yen course with one dish each. All of them were delicious and you can tell that the chef put a lot of effort into them. However, I felt that the service was a bit rough and the person next to me who ordered the 11,000 yen nigiri course had better quality fish. They also had shrimp and sea urchin available, so I would like to try the nigiri course next time. The chef is also very talkative and entertaining!

Visited on Saturday at 12 pm with a reservation. The counter was already full, and it seemed like they were short-staffed with only the chef and one other person working. I accidentally commented, "You work really hard, chef," to which the chef replied energetically. The renovated interior was beautiful. I ordered the same course as in the evening and enjoyed some highballs while waiting for the appetizers. Chose salted squid as the first dish from three options. Then moved on to three different types of sake. The sashimi was delicious, especially the flavorful lean tuna and the savory yet refreshing mackerel. Grilled scallops and swordfish were served, followed by sushi. The sushi, especially the kohada, squid, and melt-in-your-mouth salmon roe and conger eel, were memorable. I also ordered additional dishes of marinated flounder, shrimp, and simmered clams, all of which were delicious. Lastly, a delightful soup, dried gourd roll, and fig were served to end the meal. Overall, it was a satisfying sushi lunch in Asakusa.

Today's first course was "Aichi Isshiki Natural Carabiner Shrimp". The appetizer included seaweed and jellyfish. The sushi selection consisted of sea bream, white squid, striped mackerel, red vinegar bonito, red vinegar fatty tuna, and red vinegar horse mackerel. There was also fresh salmon roe, live scallop, seared sea urchin, dried gourd roll, and additional cooked carabiner shrimp and boiled clams. The variety and presentation of the dishes were excellent.

I visited Kuiichi in Oku Asakusa. I made a reservation for 12 o'clock but arrived a little early, so I took a leisurely stroll around the Oku Asakusa area. The atmosphere of the old downtown was very pleasant. There were several sushi restaurants and even traditional sweet shops and public baths in the area. I felt that living in a place like this would be nice. When I entered the restaurant, the master guided me to my seat very politely. I ordered the chef's choice sushi and finally got to enjoy Kuiichi's sushi!! Each piece was delicate and delicious, and I savored each one with nods of approval. I was surprised to see that they used different types of vinegar for different toppings. The tuna, in particular, was amazing!! Despite being September tuna, it was so fatty and flavorful that I was speechless with amazement!! The shrimp appeared hot and freshly boiled. I thought they would let it cool a bit, but the master immediately started peeling it with his bare hands... When I asked if it wasn't hot, he said you get used to it. The shrimp, along with its miso, spread its delicious flavor throughout my mouth. Traditional toppings like kohada, clam, and conger eel were also deliciously prepared. I also enjoyed two glasses of draft beer and a small bottle of Hidashimizu. I was very satisfied with the reasonable prices at Kuiichi. What left a lasting impression on me was the master's personality, who even saw me off to the front of the restaurant when I left. He responded with a firm voice while making sushi and had the air of a true master of the old downtown, making the atmosphere very comfortable. I plan to visit again soon.

The interaction between the master and the apprentice is enjoyable, creating a warm atmosphere where you can enjoy delicious sushi and sake. I was also surprised by the cost performance after paying the bill this time! By the time I left, regular customers had started to visit alone, and I couldn't help but feel envious if I lived nearby. The sushi rice is seasoned differently depending on the topping, and the explanations about the condition and market price of each sushi topping were enjoyable throughout the meal. The restaurant was warm, enjoyable, and delicious from start to finish. Thank you for the meal!

We used it for a family gathering. It was disappointing that the "salmon roe" and "sweet shrimp" that were the highlights when I visited alone before were not available, but overall, the experience was satisfying. Since there were mostly women on this day, I planned to order a course with fewer pieces of sushi, but I was told that in order to use a private room, we had to go with a 15-piece course instead. I requested smaller portions of rice, as we had to finish everything, but they said our rice balls were already small enough. I remember them being normal a few years ago, but... I had avoided going to Kuiichi because I wanted to quietly enjoy sushi with my family while chatting, but... There aren't many places where you can use a private room. So, we chose Kuiichi for the private room use. Even though it was a private room, his strong personality and loud voice could still be heard. For some reason, we ended up speaking in hushed tones... (laughs) Today's Order: Omakase 5 @ 11,000 1st Plate: - Medium fatty tuna with red vinegar - Striped jack with red vinegar (slightly aged) - Sea bream - Kelp grouper - Cured mackerel - Clear soup (no ingredients, but full of flavor) 2nd Plate: - Pickled fish with red vinegar (didn't taste much red vinegar flavor) - Fatty tuna with red vinegar - Flounder - Sea urchin (normal, but they use good quality seaweed) - White squid 3rd Plate: - Sweet shrimp (pounded for enhanced flavor?) - Live scallop (extremely sweet, the highlight of the day) - Prawn - Conger eel (lightly seared, with a contrast of textures between the outer and inner layers) 4th Plate: - Dried gourd roll (average) While we were all hungry, Kuiichi himself served the first plate and explained the rice. "The two pieces on the plate are with red vinegar, the rest with white vinegar. They are softly pressed for our private room guests." Then, unbelievably, Kuiichi took my chopsticks and started a tutorial on how to eat sushi. Everyone was stunned and could only watch his actions. Fortunately, I didn't eat any of the sushi, but I was caught up in the moment and started eating. (laughs) Although I expected "sweet shrimp" and "salmon roe," which were not available, I still wanted to try them. The sushi pieces are small, as they are known for, but they were not as small as I remembered. However, the balance of the sushi was not compromised. The rice balls are delicious, as expected, and have a good flavor. I personally enjoyed the balance between the rice and the toppings. His skills are undeniable, but the issue lies in his loud voice and his insistence on closing time. If his personality were not so strong, I feel like Kuiichi would be a restaurant that is hard to get a reservation at. Lastly, his smile when I handed him the cash for payment was very charming. (laughs) On the way out, he escorted us and took 7-8 family photos for us.

For lunch, I couldn't decide between the 14-piece omakase course or the 11-piece Oshima course or the 8-piece Hagi course. After some thought, I ended up choosing the Oshima course. It came with a side of rolled sushi, making it even more satisfying. I prefer smaller portions of rice and the flavors of the fish were very enjoyable. The restaurant is a bit hidden behind Kannon Street, but it's worth a try.

Asakusa has a different side from the bustling Asakusa downtown when you cross Kaminarimon and head to Oku-Asakusa. There, you will find a peaceful area with calm and cozy shops lined up. In one corner, there is a dignified sushi restaurant called "Hisago." The interior is clean with a hinoki cypress construction. The master chef trained under the famous Kyubei, and the sushi here is top-notch. The tuna, from lean to fatty cuts, is exquisite. The vinegar seasoning of the shari and the richness of the horse mackerel are just right. The slightly warm touch of the shari is also appealing. Pairing the sushi with delicious sake is a delightful experience. It was a refined adult sushi restaurant.

The head chef has an energetic artisan vibe. Personally, I find him quite easy to talk to. The sushi rice is small in size, with a temperature similar to body temperature, and a mix of rice vinegar and red vinegar is used. According to the head chef, using only red vinegar can make you feel tired of eating, so he alternates between the two. Indeed, the sushi rice with rice vinegar is light and easy to eat, while the sushi rice with red vinegar has a stronger flavor. The fish selection includes seasonal fish such as flounder, shrimp, and conger eel, making it delicious. In particular, the conger eel and hokkigai were excellent. The hokkigai was properly firm, with a good balance of saltiness and vinegar, while still retaining a moist texture. The conger eel was fatty due to the season, and the searing process brought out the richness of the fat. It was delicious to eat it either simply with salt or with a sweet yet refreshing simmered sauce. I definitely want to go back there.

I went to Asakusa on a work errand and ended up in Senzoku looking for a parking spot. By chance, I found a spot near this restaurant called "Sushi Kyuichi." I spoke to the chef and he said it was okay to come at 1:00, so I explored the area around Senzoku until then. The restaurant was bustling with regular customers when I arrived at 1:00. I ordered the lunch sushi course with additional items and 3 cups of sake, totaling 15,760 yen. The sushi was delicious, especially the ones made with a special vinegar that is only supplied to selected sushi restaurants. The chef, who is originally from Kyubei, made the sushi quickly and skillfully. After the meal, I went to a quaint public bath called "Akebono-yu" located nearby, and soaked in the hot water for a relaxing half day before heading back home. It was a satisfying experience in the downtown area.

I happened to come across a wonderful sushi restaurant in Asakusa that caught my interest, so I decided to visit for the first time. It's a bit of a walk from the station, so those who are unfamiliar with the area (like me) might get a little lost. The chef greeted me warmly and paid attention to the size of the rice and the speed of serving. The medium fatty tuna and conger eel were delicious. This time, I opted for the nigiri course, but I would love to try a different course next time. Thank you for the delicious meal.

Local sushi in Asakusa. The third-generation owner of a sushi restaurant with an 80-year history trained at Kyubei and reopened with a new look. The head chef is loud, so there's a lot of noise from the equipment and the door opening and closing. But on the bright side, they offer omakase and a la carte options, the food is delicious, the prices are reasonable, and the staff is friendly. It's like a modern version of a traditional sushi restaurant, I guess (lol).

We had a birthday celebration with our family at the counter seats for the first time at this restaurant. We reserved a kaiseki course for 2 hours. The dishes were served at a very fast pace, with the dessert being served within an hour. The regular customer sitting next to us was chatting leisurely throughout, and even though they arrived before us, we ended up leaving the restaurant before them. The other customers at the table seats also seemed to be served at a rapid speed, as there was a bit of an argument between the chef and a customer. Overall, the service did not feel very good, and we do not plan on returning. The taste of the dishes, such as conger eel and clams, was good, but the initial sashimi dish left us feeling unsure. The sushi presentation also seemed a bit sloppy.

A sushi restaurant located about a 6-7 minute walk from JR Asakusa Station. The head chef, who worked at Kyubei for a long time, is now the third generation chef at this restaurant. The chef has a hearty laugh. Although it is an established restaurant, it has been renovated and the inside of the restaurant is very clean. There is a smooth wooden counter with 7 seats in a row, and one semi-private table. For lunch, there are 3 types of sushi-only courses and 2 courses that include sushi and appetizers. The sushi-only courses range from around 4,000 yen to 9,000 yen. The middle course, around 7,000 yen, includes vinegared dish, 11 pieces of sushi, and a roll, so it's a decent portion. The sushi has a traditional Edo-mae style, with the chef using both red vinegar and rice vinegar for the rice, adjusting it to match the toppings. The rice vinegar gives a mild and slightly sticky texture, while the red vinegar has a sharp vinegar taste. The anago (eel) with pickled plum on top was cute. The overall quality of the toppings was good, and they were generally delicious. With a wide price range, a clean environment, and easy reservation availability, it's a convenient sushi restaurant to visit. The old man next to me mentioned that he has never deposited money in the bank and keeps all his savings in cash at home, and I couldn't help but hope that he doesn't get robbed.