Just a short walk from Yushima Station is "Sushi Dokoro Kawa". As you walk down the famous EST! alley, you will soon see the restaurant. Inside, the clean and tidy interior is accented with wooden elements and striking red shelves. The owner, Mr. Goto, greeted us with a smile as we entered. Before anything else, the staff checked our temperature and provided hand sanitizer. We started with a sake tasting set and enjoyed vinegar dishes, marinated baby sardines, and tuna with mascarpone. Everything was delicious. The marinated baby sardines had a unique flavor that paired well with sake. The tuna with mascarpone was not too rich, making it a perfect accompaniment to sake. And then, the sushi. Each piece, starting with the herring roe, was meticulously prepared and incredibly tasty. The sushi rice was expertly formed, melting in the mouth with each bite. The salted tuna was a new experience for me, but it was surprisingly delicious. The squid was beautifully sliced, and the sweet shrimp was marinated in kelp just before serving, enhancing its natural sweetness. A palate cleanser of raw eggplant was served, which paired perfectly with miso paste. The eel was wonderfully fluffy, with a perfectly balanced flavor. For dessert, we enjoyed a castella-like egg omelet, Hanamame simmered beans passed down from Kanpachi, and watermelon sherbet to end the meal on a refreshing note. Overall, it was a delightful dining experience with cheerful service and expertly crafted sushi. I can't wait to visit again!

New herring and purple sea urchin. A sushi restaurant in the heart of Yushima's red-light district. Old men gather to try the newly caught herring. They order three pieces of new herring. There is a knowledgeable staff member about Japanese sake who selects the perfect sake for them. #YushimaGourmet #Sushi #SushiRestaurantKawa

Open for its second year, Sushi Dokoro Sen. The head chef, who trained at the famous restaurant Kanpachi, performs a live fish cutting show right in front of you, which is a feast for the eyes. Kanpachi, a renowned sushi restaurant, closed its doors in September 2018 after operating in Ueno since 1964. One of the unique features of this restaurant is the Hikarium and Air Icehalter by Adelans, which coat the interior and exterior with photocatalytic coating, making it highly resistant to viruses. It also boasts excellent antibacterial, deodorizing, air-purifying, dirt-repelling, odor-reducing, anti-bacterial, anti-mold, and self-cleaning effects. The spray has an instant effect, while the photocatalytic coating lasts for three years, making the place free from the smell of smoke and viruses. The smell was not noticeable at all in the restaurant, allowing us to fully enjoy the deliciousness. However, we had to leave just before the main course, so we are planning to come back for a rematch. You can also find a "sho" (calligraphy) with the name of Adelans' President Tsunamura at the restaurant. Instagram TikTok @nanayakko

A sushi restaurant located in a back alley in Yushima. I made a reservation online through Tabelog the day before visiting. I opted for the chef's choice sushi course, but it seems like you can also reserve just a seat. The head chef was friendly and the atmosphere of the restaurant was nice. [Seasonal Sushi Course] (10,000 yen including tax) <Appetizers> - Raw sea cucumber in vinegar - White clam - Heart of ark shell with sesame oil. I thought I wouldn't like it, but it was delicious today. <Sushi> - Small fin tuna - Medium fatty tuna - Sole - I didn't really like this one. It was watery and lacked flavor. - Blackthroat seaperch (lightly seared) - Sweet shrimp (cured) - Perfectly balanced. Moist and delicious. The best of the day. <Palate Cleanser> - Daikon radish with yuzu miso. The radish itself was gently flavored. <Sushi> - Squid - Lean tuna (marinated) - Tuna marinated to perfection, with the flavor soaked in. - Halfbeak - Light and simple. Served with seaweed. - Saltwater sea urchin - A generous serving of saltwater sea urchin. Luxurious. - Conger eel <Additional> - Scallop lightly seared in a style similar to aburi. - Toro taco <Finale> - Chicken and rice cake soup - Tamagoyaki - Traditional, homemade tamagoyaki. - Beans - Homemade citrus sherbet This Edo-style sushi is bold and hearty, with generous and daring toppings. For 10 pieces of sushi with various accompaniments at this price, it's quite reasonable. It may be a bit different from the recent trends, but considering the price, it's definitely worth it. If you're looking to enjoy delicious sushi in this price range, this restaurant is definitely a top contender.

Today, I was taken to a renowned restaurant in Yushima by Mr. Kawa after a long time. Each dish prepared by the head chef is truly delicious. The dishes are served at a pace that suits your eating speed, and each one is presented with a few words which enhances the enjoyment of the meal. The Kohada dish in the middle of the photos seemed to be prepared with great care, and even those who don't like shiny foods were enjoying it. The sushi here can be enjoyed without any soy sauce or condiments. Please take a look at the photos of each dish. You will surely want to try them. I am truly impressed by the amazing craftsmanship of the chef. I would love to visit this outstanding restaurant again. Thank you for the wonderful meal!

I made a reservation on Tabelog for 6:00 pm. It was a rainy day due to a typhoon, so I left early to avoid getting lost in an unfamiliar area. I arrived at 5:40 and found the restaurant located in a deep area surrounded by karaoke bars, snack bars, hostess clubs, and love hotels. While waiting, I watched the people passing by, including many foreigners. At exactly 6:00 pm, the customers arrived and we entered the restaurant. There were partitions at the counter for infection prevention, and the seating consisted of a 7-seater table and two fully occupied 4-person open private rooms. The restaurant doesn't have a fixed start time, so you can come at your preferred time, which is convenient. They are open from 6:00 pm to 2:00 am, and if they have availability, you can walk in even on the same day. The menu includes items other than sushi, and some highlights were the simmered sardines, corn tofu with whelk, matsutake mushroom soup, and various sushi dishes. The quality of the food was excellent, and the staff, including the apprentice, were attentive. The chef and the staff in charge of alcohol were knowledgeable and helpful in choosing drinks. The prices were reasonable, making it a great place for a casual drink and meal. I will definitely visit again.

Sushi restaurant Kawasen, it's been a while since my last visit. The renowned sushi master, Mr. Yamada, used to work at the famous Kanhachi main store in Ueno, but unfortunately, the restaurant closed down a few years ago due to the owner's old age and lack of successors. The current owner of our restaurant, Mr. Goto, used to work at Kanhachi. The bright and clean interior of the restaurant has an L-shaped counter and two tables. You can order individual items, but on this day, I chose the course menu. The course included a Matsutake mushroom soup, which really captures the season. The edamame served after the meal also brought back memories of Kanhachi. It seems that the restaurant has gained more regular customers, which is great to hear.

The sushi restaurant, Kawasan, near Yushima Station has a splendid and elegant atmosphere. The head chef's skills are exceptional, and all the other chefs are highly skilled as well. We started with tender and sweet boiled octopus, which is a showcase of the chef's skills in making it soft. Next, we had firefly squid and flying fish, served with a delicious vinegar miso. The chawanmushi (savory egg custard) was appetizing, and the bonito sashimi had a great flavor that elevated the drink pairing. The sashimi platter (with ark shell, flounder, and more) was meticulously prepared and served with special soy sauce. Both dishes were delicious and showed attention to detail. Boiled fava beans and water eggplant were refreshing and had a lovely aroma. Then, a magnificent tuna dish was served, followed by fatty tuna nigiri. The grilled conger eel had a fragrant aroma, and the burdock pickle served with it was exceptionally tasty. The special ginger for the sushi was served before the nigiri, and it was sliced in a unique way. The nigiri included gizzard shad, fatty tuna, two white fish varieties, spot prawn, squid, sea urchin, caviar gunkan, and conger eel, all of which were truly impressive. We then enjoyed a flavorful miso soup, and the tamagoyaki (sweet omelette) surprised us with its taste and texture. Lastly, we were delighted by the watermelon ice cream served at the end of the meal. Overall, the sushi course at Kawasan was a complete and satisfying experience. I highly recommend trying it out.

My wife and I tried out Sushi Dokawa, a sushi restaurant with a connection to Kanpachi, located in a slightly shady area in Yushima. We ordered the seasonal nigiri course (10,000 yen) with barley shochu to drink. The dishes that came out included white clam simmered in sauce, kelp with roe, oysters, nigiri with strong flavors and pickled ginger that tasted like soy sauce, gizzard shad, medium fatty tuna, flounder, small but decent shrimp nigiri, Japanese flying squid, and a vegetable dish with Chinese cabbage and turnip stew. The nigiri continued with saury, lean tuna, homemade salmon roe bowl (surprisingly sweet), sea urchin, grilled eel instead of conger eel, and a surprising sea bream miso soup. The meal ended with salty tamagoyaki, edamame, homemade mandarin orange sherbet. While Kanpachi's Kanesho faithfully reproduces the Kanpachi experience, this place's sushi didn't quite evoke the same feeling. It may be different if you don't order the course, but for a place claiming to have a connection to Kanpachi, you would expect to see nigiri that reflects that, but intentionally not including them may be a deliberate choice. Despite the restaurant being popular, the overall impression was that the appetizers were on the salty side. It might have been better without them. The nigiri itself was delicious, but the appetizers were a bit too strong in flavor.

I went after a long time. I couldn't go during the shortened hours due to the corona, so it's been a while ( ´艸｀) If it's this delicious for a little over 10,000 yen, I'm very satisfied with this restaurant. I went late, but it seemed quiet. It was mentioned that in the Yushima area, some people consider 10,000 yen to be expensive. I feel like it's a restaurant where you can eat deliciously with good cost performance ( ´艸｀) It was said that due to the rough weather, various fish are expensive and it's a difficult timing, but it was delicious. I will visit again. Thank you for the meal ( ´艸｀)

I went to Kawasan, located on the outskirts of the drinking district of Ueno Hirokoji, rather than Yushima. Today, I ordered the omakase sushi course for 10,000 yen. It's a newly opened restaurant that I had been curious about from seeing photos before. You can make reservations online, and the pricing for alcohol is very reasonable, making it a high-quality sushi experience that is wallet-friendly. The tuna was also excellent. I would love to visit again at this price! Thank you for the meal.

Have you ever had such delicious Edomae sushi before? Sushi Dokoro Kawa, which opened last year in the drinking district between Yushima Station and Okachimachi Station, is a small and clean restaurant with only counter and table seats. The sushi chef Gotou does a great job. Noteworthy are the flounder, sweet shrimp, and sea urchin! The flounder has a fascinating texture, the sweet shrimp melts in your mouth, and the sea urchin is free of any unpleasant smell due to not using alum, allowing you to taste the true flavor of sea urchin. He explains each piece of sushi in detail, making the conversation interesting. The tamagoyaki served at the end tastes like castella, sweet and delicious. I'm happy to have found this great restaurant where I will continue to visit as a reward to myself.

I found this place by chance on SNS and I must say, it is a great restaurant. The cost performance is quite high. It is located about a 5-minute walk from Okachimachi Station, a little off the main street. The restaurant has been open for less than a year, so the interior is clean and well-maintained. There are 8 seats at the counter and 2 tables. When you sit down, you'll notice that there are USB adapters at every counter, for some reason (you'll have to ask the staff for the reason). I made a reservation for the cheapest course at 9000 yen. The restaurant serves Amber Ebisu draft beer, as well as bottled Asahi Super Dry. This time, I had draft beer, shochu, and sake. The sushi and other dishes are better explained through photos. The quality of sushi you get for 9000 yen is amazing. They use saltwater sea urchin without using any preservatives, which is great. I added a spring baby snapper at the end, which was a nice finish. The total bill, including additional items and drinks, came to about 13,000 yen per person. It's really worth it to be able to eat such high-quality sushi at this price. I would love to visit again if I have the chance.

I came here based on information from an acquaintance that a delicious sushi restaurant has opened around here. I couldn't come last time due to self-restraint measures to prevent the spread of infection. This time, I calculated the time and made sure to visit. There were still some available seats, perhaps due to the impact. The staff was chatting with what seemed to be regular customers, creating a casual and friendly atmosphere, making it easy to visit. I ordered a nigiri-centered course. In conclusion, I felt that the pace of serving was a bit slow, but overall, I was very satisfied. While I have not explored all sushi restaurants, I have been to a few famous ones, and I think this place can definitely compete. Although I believe the overall quality of the famous restaurants is better, the cost performance here is much better due to the difference in price range. The ikura (salmon roe) was incredibly delicious, and I couldn't resist ordering extra gunkan. I also ordered a few more items and a sake tasting, yet the total bill was surprisingly low. I was given a souvenir on my way out, which was a bit unique. This meal went beyond satisfaction and became a great experience. Thank you very much for the wonderful meal!

"Did you get an email from Jigen-san?" "No, I haven't received anything." "I got an empty email though." "Huh? Is it a bug? I wonder why." Blah blah blah. Since we haven't seen Goto-kun since the opening, I decided to visit him again after a long time. Although Goto-san's sushi is from the Kanpachi main store, it's not particularly inherited, but he does have some nostalgic items here and there. The nigiri is light and delicious. - Ankimo with wine steamed & oysters simmered in soy sauce - Tsubugai - Kohada - Aji - Nodoguro - Tuna zuke passed down from Yamada - Salted ikura - Anago - Homemade karasumi - Toyoka Junmai Goto-san's sushi also includes traditional Kanpachi dishes like salted cucumber, tender octopus, simmered beans, and more. The bright and quiet atmosphere inside the restaurant is very comfortable. Despite the challenging times, it seems that the number of regular customers is slowly increasing, which is great to see.

It's delicious sushi with high quality but not intimidating. The skills are top-notch! Sushi world keeps coming one after another, doing a great job. The service is also solid, making it perfect for entertaining clients. The ingredients are fresh, and the decorative knife work with simmered conger eel and simmered beans shows the delicate touch of the "Kawa" world.

The highly anticipated long-established restaurant, originally scheduled to open in April, has finally opened this week in Yushima. The young head chef is a graduate of that renowned restaurant where the former master quietly retired last year. While there are similarities, the modern Edo-style sushi created by the young head chef shines in its own unique way. The nigiri sushi was excellent, but what surprised me the most today was the tamagoyaki, or egg omelette. It was almost like a dessert! The appetizers made with Tokyo vegetables and the dessert, which I forgot the name of, but it was something like "Gold Citrus" sorbet, were also very nice. I am looking forward to what this restaurant has to offer in the future. Keep up the good work! Thank you for the wonderful meal!

I was taken to a newly opened sushi restaurant by my boss. They offer both courses and a la carte options. I decided to go for the course menu, as it's easier and you can discover delicious items. I can't remember the details of the appetizers and sushi that were served, but I do recall that there was a variety of dishes. From grilled items, sashimi, to shellfish, everything paired perfectly with sake and I couldn't stop drinking. The grilled swordfish left a strong impression on me - it had a beautiful silver color with a juicy and flavorful taste that I've never experienced before. We were served around 6-7 appetizers, followed by a sushi course. The tuna included akami, chutoro, uni, kohada, and amaebi, all of which were delightful. The otoro was exceptionally delicious, with a rich and sweet flavor that filled my mouth. I would have ordered more if I could. The kohada was also perfectly seasoned. Every dish, whether appetizer or sushi, was delicious and the bright atmosphere of the restaurant added to the overall enjoyable dining experience. The attentive service from the owner also contributed to a sense of comfort during the meal. According to my boss, it's rare to find a sushi restaurant that offers such delicious food and drinks at reasonable prices. I plan to bring my friends next time and visit this restaurant again.

Renowned sushi master Yamada-san, who used to run the Kan-Hachi main store, unfortunately had to close down a few years ago due to his age and lack of successors. His top apprentice, Watanabe-san, branched out on his own in Asakusa as "Sushi Kane Takumi," continuing the Kan-Hachi tradition while adding his own touch. And now, Watanabe-san's junior, Goto-san, has been entrusted with the new restaurant "Sushi Dokoro Sen" in Yushima, where he continues the Kan-Hachi legacy while creating his own unique style. It's a delight to have the opportunity to enjoy sushi in the Kan-Hachi tradition once again in Yushima! The new restaurant features an L-shaped counter with 8 seats and 8 table seats. The lighting is just right, creating a comfortable atmosphere. Today's menu includes: - Soft-boiled octopus, reminiscent of Kan-Hachi's flavor. - Kohada, Hirame, Kanpachi, seared scallop, and marinated fish, offering a bold contrast that brings back memories of Kan-Hachi. - Uni, Anago, Tamago, fresh ginger, and edamame, following the Kan-Hachi tradition. A must-try for those craving the authentic taste. - Clam soup Sake selection: - Raifuku Junmai - Kaiun Junmai - Juyondai Honjozo Goto-san's dedication to his craft and sincere approach to sushi, combined with the opportunity to relive the unique flavors of Kan-Hachi, make this new restaurant a delightful addition. It's a place where you can enjoy traditional Edomae sushi at its finest, and definitely worth supporting for years to come! Menu options: - Nigiri course (9,000 yen + tax) - Appetizer + nigiri course (12,000 yen + tax) - A la carte ordering also available

I was taken to this restaurant and had a very good experience. The exterior and interior of the place were very clean and there was no tacky luxury feel at all. Each small dish was clearly made with a lot of thought and care. Especially, the seasoning of the kelp with fish roe was exquisite. It was delicious.

The food is vibrant and delicious, and the owner is very kind. It has a cozy atmosphere where you can enjoy interacting with the chef.