My drinking buddy Shochan lives in Asakusa, and I met Shochan at La Maison du Issho Vin in Asakusa. We were sitting at the counter, and our seats happened to be close to each other. We were both dining with different people, but Shochan is from Kyoto and I am from Shiga, so we bonded over being from the Kansai region. That day, we ended up going to a third location together. Looking back, it was September 15, 2018. At that time, I was going to the gym a lot and was surprised to see a photo of myself looking so slim. I got distracted from the main topic, wondering what kind of sushi restaurants are in Asakusa, so I saved some that I had found. When I asked Shochan if she had been to any of them, she said she hadn't, so we decided to visit one for lunch. We had a lunch course and started with a beer toast. It was nice to have a small glass. Chef Nagaoka was very lively and had an Edo vibe. I used to not like simmered sardines when I was young, but now I appreciate their taste. The blowfish was amazing, even for lunch. We left the sake choice to the chef and had a second round with Nanatada Junmai. The rolled tuna and matsutake were delicious. It was my first time trying it. I prefer octopus a bit softer and with more flavor. The blowfish tempura was delicious. The sushi started with the third round of Toku

I visited this restaurant for the first time based on a recommendation. I used to have a favorite sushi place in Asakusa, but it closed down due to a building reconstruction, so I hadn't had a chance to visit a sushi restaurant in Asakusa since then. Starting with mozuku seaweed somen, both the appetizers and sushi were delicious. I also enjoyed some sake, and the total bill was less than 30,000 yen. The food had good flavors and the prices were reasonable. If I have the chance, I would definitely visit again. Thank you for the meal.

Visited on a Sunday afternoon. I made a reservation a few weeks ago. [Points] The shari at this restaurant has a unique flavor profile with a good balance of acidity and a decent amount of saltiness, bringing out the umami of the fish. The specially ordered seaweed also has a nice crispy texture, showing attention to detail. The cost performance is reasonable, making it a place I would like to visit for dinner as well. [About the restaurant] Located near the Kaminarimon Gate in Asakusa, close to ROX, this is an established sushi restaurant. While there are many sushi restaurants in Asakusa, this one seems to have particularly good reviews. Lunch is only available on Wednesdays and Sundays. It's a bit of a walk from the station. [Interior of the restaurant] Upon opening the front door and climbing the stairs to the second floor, you will find the restaurant. There are 9 counter seats and private rooms as well. The seating is spacious with a clean interior. The head chef seemed quite young. There were three staff members including apprentices and servers. [Meal contents] I had the 6,600 yen lunch set with 10 pieces of nigiri sushi. I also had two types of sake (about half a glass each). It was nice to be served in wine glasses. The contents were as follows: - Otoshi: Firefly squid with onion sauce - Red snapper - Squid - Red snapper from Ehime - Small fish - Kohada (gizzard shad) - Medium fatty tuna - Fatty tuna roll - Botan shrimp - Clam soup - Additional items: conger eel, marinated mackerel, sardine, dried gourd roll - Tamago (egg) [Impressions of the meal] Overall, the fish was aged just right, bringing out delicious flavors. The standout feature of this restaurant is the unique shari, which I personally enjoyed. It has a good amount of saltiness with a balanced acidity. The texture is slightly chewy, complementing each piece of sushi well. Particularly outstanding were the medium fatty tuna, fatty tuna roll, and sardine. The medium fatty tuna had an elegant flavor and aroma, with a smooth melt-in-your-mouth texture. The fatty tuna roll had a nice crispy seaweed texture. The sardine was well-aged, with a juicy fat and melt-in-your-mouth flesh, allowing me to savor the excellent flavor of sardine. Although I question counting the tamago as one piece of nigiri, with about 1 cup of sake and 3 additional items including rolls, the bill came to just over 10,000 yen, so I think the cost performance is reasonable. It's a sushi restaurant that makes me want to come back for dinner as well.

A long-established sushi restaurant located on "Sushiya Street" in Asakusa. Founded in 1891, currently run by the fourth generation. The restaurant has been renovated and now operates on the second floor. Upon climbing the brand new staircase, you are greeted with a spacious and open atmosphere. The energetic calls and lively conversations set a warm and welcoming ambiance. Starting with hairy crab and urui with vinegar miso, followed by various nigiri sushi. The sea bream from Akashi is rich in flavor, with perfectly tender and flavorful sushi rice. The red vinegar sushi rice stands out with its bold presence. The squid is firm with a satisfying texture and a hint of sweetness. The blackthroat seaperch served in a small bowl is elegant and refined in taste. The mackerel sushi, cooked in red vinegar and sprinkled with sansho pepper, oozes with a delicate richness. The lean tuna is clear and bursting with robust umami. The medium fatty tuna has a piercing aroma, a touch of acidity, and a rich flavor that harmonizes well with the sushi rice. The aromatic marinated fish is intensely flavorful. The simmered cuttlefish from Edo-style cooking transforms with a touch of heat, bringing out its sweetness. The small fin of the fish has a bold finishing touch, with a lingering sweetness. The prawn is succulent and sweet with a satisfying crunch. The eel has a crispy exterior and a melt-in-your-mouth interior. Two types of tamago (egg) are served, and an extra order is recommended. The flounder is rich in flavor and aroma. The whale meat is incredibly tender, with a surprising depth of flavor and richness. The fin of the fish melts with a fine marbling of fat. The horse mackerel has a well-balanced richness and a refined aroma. The simmered clams are rich in flavor and have a satisfying texture. The young sardines have a light and airy texture, bursting with sweetness that will make you smile. It was a truly satisfying dining experience.

I watched a YouTuber's post and really wanted to come here to chat with the head chef. I made an early reservation and went up to the second floor, where I was greeted with a quiet atmosphere with no background music. The head chef and his apprentice were talking in the back of the counter. The head chef was enthusiastic and willing to teach me anything, which was great. They served a lot of appetizers, which went well with the drinks. The fresh turban shell, flatfish, and other dishes were delicious. They use high-quality ingredients, and the variety of sours and rare sake was impressive. The sushi was amazing, starting with the fish bones and the outstanding shari rice. The rice had a strong presence and sweetness. The shari changed when it came to the tuna, with a strong acidity and saltiness, but it was perfect for Edomae-style sushi. The larger shari rice paired well with the tuna. It was a delightful experience. Thank you for the meal! Ψ( 'ч' ☆) ===========

In the quaint "Sushiya Street" of Asakusa, there are hardly any sushi restaurants left. However, this time we visited "Asakusa Sushisei". Located about a 5-minute walk from the Kaminarimon gate, this sushi restaurant was established in 1891 and is the oldest sushi restaurant on Sushiya Street. It was renovated two years ago. Upon entering, you'll find a staircase leading to the bright counter on the second floor, where the lively head chef greets you. The current head chef is the fourth generation and brings a refreshing energy to the place. Here is a list of the dishes we enjoyed: - Shirako (milt) - Kabu (turnip) - Seri (Japanese parsley) The first dish was the warm, creamy "Ginan" with a texture that melts in your mouth. The shirako paired with grated turnip gently blends into your palate, complemented by the aroma of Seri and a refreshing citrus accent. - Hirame (flounder) - Tai (sea bream) - Tako (octopus) - Tsubugai (whelk) - Anago (sea eel) - Fugu (blowfish) - Kazunoko (herring roe) - Kue (longtooth grouper) The special sushi by Sawai was exceptional. The rice, cooked with red vinegar and salt, had a warm temperature and left a clean aftertaste. The balance between the rice and the toppings was perfect, with a firm yet melting texture in the mouth. The nikiri was mixed with roasted sake, adding a unique sweetness to the dish. Each bite of sushi elevated our spirits: - Sumi-ika (cuttlefish) - Tachiuo (beltfish) - Shima-ebi (striped shrimp) - Oni-ebi (giant tiger prawn) - Shime-saba (pickled mackerel) - Kohada (gizzard shad) - Shinko (young gizzard shad) - Harusaki (spring child) - Maguro (tuna) - Akami, Chutoro, Otoro - Sardine - Se (back), Hara (belly) - Sandfish The sushi was a perfect blend of flavors and textures, leaving us completely satisfied. The chef's meticulous attention to detail and the quality of the ingredients truly shined through in each bite.

I have visited various sushi restaurants and have been taken to many, but I believe this place has the top-class atmosphere and value for money. The sushi here is focused on traditional Edo style and it was delicious! They have recently renovated and are now only operating on the second floor. The restaurant's design and dishes are all fantastic.

Renowned sushi restaurant in Asakusa. This upscale sushi restaurant in Asakusa is well-known. The comedian Nawata from Knights highly praised the negima hot pot here. Not only the negima hot pot, but the sushi is also incredibly delicious. The prices are reasonable, around less than 20,000 yen for two people, which is a fair price for Asakusa. I would definitely like to visit this restaurant again.

I had a late lunch after visiting Hanayashiki in Asakusa. Even with small children, we were able to enter. The ikura was fresh and popping. The tuna was also delicious. Was it red vinegar rice? I couldn't tell the difference, but it was tasty.

I visited a new restaurant with high expectations. As a drinker, I enjoyed some sushi while also ordering some appetizers. The cleanliness of the restaurant was important to me. The grilled swordfish was incredibly delicious, as was the simmered clams sushi and sea urchin sushi. The homemade tamagoyaki was also very tasty. I had a variety of drinks and the total bill was just under 20,000 yen. I will definitely visit again.

Lunch at Asakusa: "Masaru" was fully booked, "Kibun Sushi" had a short wait, and "Kanesho" was too far. So, we ended up at "Sushi Kiyoshi" again. The menu mostly featured seafood from Tokyo Bay, particularly from Takeshioke in Kamitsukasa. We chose "Ara fish," "Sumi squid," and "Maaji fish." The clams were from Funabashi, caught near Sanbanze. Recently, clams have been scarce, so they used Korean clams as a substitute. The clams we had were not sorted, some were pickled, and the rest were served in a soup. The pickled clams were excellent, cooked perfectly. The owner warned us not to eat too much as they could be addictive. The "Ara fish" and "Shiroamadai fish" from Iyo were also rare finds. The fishmonger explained how they were aged. The owner compared the different fish from various regions and emphasized the importance of using local seafood. The seasoning and ingredients were carefully selected, including salt from Shimoda, rice from Shuzenji, and wasabi from Amagi. The rice was grown in Shuzenji, and the charcoal was from Satou Fuel in Kishu and Tosa. The review ended abruptly.

The world is in a frenzy during Christmas. I was swaying in the electric railway carriage, wondering where to go and what to eat. Eventually, I found myself at Asakusa Station. I went to a sushi restaurant called "Sushi Kiyoshi," where I was warmly welcomed by the fourth-generation owner. The restaurant had a cozy atmosphere with three other customers already seated. I sat at the counter and glanced at the menu. I decided to try the Kanpachi from Kamo River in Boso, which had been aged for several days and lightly seared with charcoal from Wakayama. It was a large and delicious dish. I also ordered the Madai from Awaji Island, which had been aged for a few days and had a rich flavor. The meal was accompanied by a soup and a dessert, costing 5,650 yen in total. I also tried the Madai with kombu from Kazusa Ohara, which was flavorful but had a bit too much yuzu. The restaurant also served Tiger Pufferfish from Kazusa Ohara, which was delicious despite the strong vinegar and momiji oroshi. The Ara, or fish bones, was also excellent. The meal continued with a dish called Mikawa Mihada, which was tender and flavorful. Overall, the food was delicious, and I enjoyed the experience.

I watched a TV special about a discerning wholesaler at Tsukiji Market. This wholesaler is highly trusted by sushi restaurants for sourcing good quality tuna. I saw this wholesaler's delivery list with this restaurant's name on it, so I decided to visit. The restaurant has been renovated and now looks like a modern upscale establishment, but back then it was still the old, unrenovated place. I ordered a set of sushi with tuna as the main attraction. I tried the tuna first. The sushi rice was not to my liking. It was too warm, too vinegary, and too sour. Maybe it was just a one-time mistake, but I can't help but wonder if this sushi rice was a failure. *Posting a past photo for organization purposes ===========

A while ago, I was taken to this sushi restaurant by a company president I am grateful to in Asakusa. I had the chef's choice of sushi and a few small dishes. We were discussing work during lunch, so I didn't eat much, but it was very delicious. I would like to go back with my wife next time and take our time. It's like a sushi restaurant in a bustling area, but I think their skills are amazing. They put a lot of effort into their work to bring out even more flavor. They also have a great selection of drinks.

I have visited this restaurant many times. I am always satisfied with the food, service, and overall atmosphere. The sushi is excellent, and I love the attentiveness of the staff. They are very knowledgeable about sake and always provide great recommendations.

A traditional restaurant with a long history. Not only is the sushi delicious, but they also offer a variety of sours made with seasonal fruits and delicious homemade pudding. I visit regularly and there are many regular customers. A restaurant with many repeat customers is definitely a good choice.

It was really delicious! I chose the 15,000 yen course and was completely satisfied!!