[Tokyo Solo Dining in April 2021] A long-established sushi restaurant quietly standing in a back alley near Asakusabashi Station in Tokyo. I heard that you can easily enjoy authentic Edomae sushi here, so I decided to visit again after about 20 years. The restaurant is known for preserving the tradition of Edomae sushi with larger-sized nigiri, which some may consider outdated. Back then, I was quite satisfied with the unique experience. This time, when I made a reservation, I was seated at the new counter in the back instead of the old store in the front, being told that it was a VIP area and photography was strictly prohibited (which was a bit intimidating). They asked if I wanted appetizers, and then served about three small dishes before moving on to the nigiri. Perhaps due to being accustomed to eating smaller sushi recently, I found the nigiri here even larger than I remembered. The meal ended without any additional offerings, except for some fruit. It was unclear whether the old store in the front was still operating. The bill came to a precise 20,000 yen. [Course of the Omakase Menu] [Appetizers] - Squid and sea urchin salad - Simmered conger eel with intense flavor - Clear soup with white fish and strong fish broth [Nigiri Sushi] - Fatty tuna belly - White fish - Golden eye snapper - Squid - Flounder with strong saltiness - Sea urchin - Large-sized salmon roe - Chicken thigh - Bluefish - Gizzard shad - Fatty tuna and green onion roll - Fruit [Drinks] - Bottled beer - Cold sake x3 cups

A longstanding sushi restaurant called Miyako Koshu located about a 5-minute walk from Asakusabashi. I had always wanted to visit this place, and I had done some research beforehand, so I knew that they serve sushi with large portions of rice, a fast-paced dining experience, and a somewhat unfriendly head chef. And it was true (laughs). The sushi indeed had a lot of rice in each piece, and the fish was also quite large. Each piece had a satisfying bite to it. The sushi kept coming out one after another, so I had to concentrate solely on eating sushi without any break, like it was a sport. But please don't get me wrong. The sushi was all delicious. The balance between the fish and rice was perfect, and even though there was so much rice, I somehow managed to eat it all effortlessly. The wasabi had a nice gentle aroma. It was a lot of fun to taste authentic Edomae sushi. It was quite a challenge to keep up with the speedy and sharp head chef while enjoying the sushi. I was so focused that I even forgot to take photos of the first three pieces. The waitress who served tea and fruits was very kind and helped create a warm atmosphere, which I appreciated. If you want to enjoy some delicious sushi quickly and heartily, I recommend this place. It's also a good option for dining alone. I would like to come back here again for a quick and satisfying sushi meal. Thank you for the meal!

All the dishes were enhanced with a touch of simmered soy sauce, and the vinegar rice gave a classic impression rather than the trendy sushi. The sushi rice had a strong sweetness, and each dish had a distinct flavor. The tuna and homemade seaweed served as an appetizer had a good balance of seaweed's oceanic aroma, wasabi's refreshing spiciness, and the tuna's flavor. The bonito and green onion miso soup had a light seasoning. Both the ambiance of the restaurant and the course content made it a place where you can truly experience the traditional art of sushi. It might be a sushi restaurant worth visiting at least once.

The entrance exuded a Showa era vibe, giving off a strong old-town atmosphere. It truly felt like authentic Edomae sushi! The sushi made a big first impression - the rice was large and had a satisfying bite to it! The taste was delicious as well. The sound of wind chimes added to the pleasant atmosphere, making it a truly enjoyable experience savoring the delicious sushi! The fish bone soup that came out in the middle was also very tasty. The chef yelling at his mother was a bit of a downside for me, but maybe it added to the old-fashioned charm? I would definitely like to visit again!

This was my second visit here today. I was thinking of just having a light snack like sushi to take home, but they only offer a full omakase course. I agreed and ordered the omakase nigiri. The sushi that came out was all very delicious. However, the rice was really big (*´Д｀*) Well, I was already expecting that, so it was fine, but the chef was a bit cold from the start. His unresponsive attitude and refusal to answer questions about the sushi didn't sit well with me. It's so good that you'll want to take lots of photos though! haha

A sushi restaurant located about a 10-minute walk from Asakusa Bridge. It boasts a 200-year history of Edo-style sushi. The current head chef is the 6th generation. The interior of the restaurant has a charming atmosphere that feels calming. They serve a mountain of ginger on a wooden counter. We started with the chef's choice sashimi, each piece was large, fresh, and delicious. The tamago was sweet but not too sweet, even though I usually don't like tamago sushi, I finished it all in one go. The anago was superb with its exquisite sauce. The sushi pieces were large in both rice and fish, truly luxurious! Everything was delicious, but the sea urchin was the best. We also had seasonal fruits for dessert. We had a full and luxurious dining experience!

I visited the restaurant "Bike Kogane Sushi Main Store" with a rating of 3.60 on Tabelog's 2018 Top 5000 list. The location is in Asakusabashi, where you walk through a residential area near the Sumida River. The exterior is a traditional old house that exudes a sense of history. The interior also has a traditional feel with an L-shaped counter and two table seats. The restaurant is run by the master, his wife, and mother. It is an incredibly long-standing establishment, with its roots dating back to 1804 during the Bunka era when the first owner, Kato Akasuke, started a stall that eventually became the Bike Kogane Sushi Main Store. In the Keio era, the second owner established the current shop, making it a more than 200-year-old establishment. The restaurant was quite empty on the day of my visit, with only one other group present. We had the omakase sushi course which included various types of sushi. The sushi pieces were surprisingly large, reflecting the traditional Edo-style techniques passed down through generations. The tamago (egg) sushi, in particular, stood out for its size and sweetness. Overall, the restaurant offers a taste of traditional Edo-style sushi in a nostalgic setting. It's definitely worth a visit.

Today, I brought my wife to Yanagi Bridge. We arrived just in time for the 11:30 opening. I love the atmosphere of this place. It never changes. The head chef's stern face remains the same. (He's actually quite kind.) We ordered two chef's choice lunch sets and a masu of sake. It's been a while since we last visited, and the head chef even mentioned it, which made me happy. We caught up on recent events. The chef's choice lunch set for today (November) included: - Tuna (otoro) - Kohada - Sea bream - Golden eye snapper - Squid - Aoyagi clam - Torigai shellfish - Sea urchin - Salmon roe - Conger eel - Tamago (egg) - Tekkamaki (tuna roll) - Mizugashi (dessert: persimmon added) - Two extra pieces of golden eye snapper - A masu of sake and salted appetizer The salted kumquat peel in the salted appetizer adds a delightful fragrance. The portion is small but just right. The warmth of the shari pairs perfectly with the toppings in your mouth. They don't provide soy sauce here; the chef brushes on nikiri with a brush. You can pick up the sushi by hand and eat it right away. Every piece of sushi was delicious, but the aoyagi clam that day was surprisingly large and had a great texture and rich flavor. The sea urchin and salmon roe were generously served, which made me happy. I even had a second serving of the clear miso soup with green onions floating on top. It's just so good... My liquid of the year has been decided. The dessert, a sweet persimmon, was delicious. We stayed for about an hour and a half. We were bid farewell by the head hostess as we left the restaurant. Thank you for the wonderful meal.

I have always wanted to visit this place, but I never quite worked up the courage to do so. Finally, I made a reservation in advance for a small celebration and was able to come here. The restaurant has a lovely sign lighting up a quiet alley, creating a peaceful atmosphere. I nervously walked in and took a seat at the counter. I ordered the chef's choice sashimi, and each slice was large and filled my mouth with happiness. I enjoyed my meal with some sake. The shellfish was incredibly delicious, and I was surprised by the smooth texture of the tamagoyaki, which was like pudding. Then came the nigiri sushi. The warm shari rice made the sushi substantial and impressive. The chef told me that in the old days (like in the Edo period), sushi rice used to be larger. He was very friendly and shared interesting stories with me, making the experience even more enjoyable. The sushi was made with meticulous care in the Edo-mae style, and every piece was delicious. I left feeling full and satisfied, and pleasantly surprised by the reasonable prices. There was a gentleman at the counter enjoying his sushi and sake, exuding a sophisticated and cool vibe. I aspire to be as stylish and composed as him one day. I truly savored the time spent in this elegant and refined atmosphere, experiencing the essence of "iki."

This is a well-known Edo-style sushi restaurant. I decided to venture out to Asakusabashi, a location I don't usually visit. The atmosphere, interior, and the counter seats surrounding the sushi chef all exude a calm and elegant charm. Edo-style sushi truly shines in this kind of ambiance. However, the sushi itself didn't quite meet my expectations in terms of taste. Perhaps the seasoning and portion of the vinegar rice didn't suit my palate. Even the conger eel wasn't as good as I had hoped. Nevertheless, I couldn't help but admire the fact that they have been able to sustain their business with this traditional style for so long.

Recommended sushi restaurant where you can enjoy traditional Edo-period sushi. I was taken there for lunch before, and the sashimi and grilled conger eel were followed by a sushi omakase. Honestly, the portion was beyond my imagination, and I started feeling uncomfortably full halfway through. The pieces were so big that I couldn't fit them in my mouth in one bite. I wanted to try all the varieties, so I asked for smaller pieces of rice, but the master said he used to eat big sushi like this instead of rice balls. I understood, but it felt like the rice kept getting bigger after that. The pace of serving was quite fast, and the deliciousness made it hard to leave any behind. I ate desperately. I'm not a light eater, so it was a challenge for me. I wanted to go there when I was younger and had a big appetite. I may not appreciate the charm of a long-established restaurant, but it was a valuable experience to understand the dedication to preserving traditional flavors.

I went to the standing sushi restaurant "Bike Goshu" alone for a pre-drinks meal around 6:00 pm. I started with a draft beer and ordered squid, tuna, yellowtail, shrimp, mackerel, scallop, aoyagi, and then added two pieces of sardine and two pieces of saury. In the end, it came to around 3,000 yen. It was a quick and delicious meal.

I received a kind invitation from a senior colleague whom I greatly appreciate, to visit Yagicho Honten, a traditional sushi restaurant in Tokyo where his son works. When I arrived, I noticed that the usual entrance was blocked off, and I was directed to enter through the noren curtain. I was led to a VIP seat at the counter, where I saw a young female server whom I had greeted before, but the head chef was not present. Despite feeling uneasy, I enjoyed delicious sushi with the senior colleague's son. I left with a resolve to return and find out what was happening, but I was too scared to ask at that moment.

The sushi at this place is satisfyingly large, so I never feel like it's not enough. The shari is big and the toppings are delicious. It's not the trendy sushi you see nowadays, but more like traditional Edo-style sushi, which I really like. The anago and ko-hada were particularly delicious. It cost ¥10,000 per person.

The head chef is hard to talk to... but the sushi is delicious. I had the omakase for 10,000 yen. Going alone for a quick meal might be a good idea. It was delicious. Second visit.

There is a sushi restaurant that has been around since the Edo period. The rice is delicious and the toppings are large, making it my favorite sushi restaurant.

I had been looking forward to visiting this historical restaurant for a while. I finally had the chance to make a reservation and visit in the evening in Asakusabashi. Unfortunately, the experience was disappointing. The sushi rice was too sticky, the nigiri fell apart within 5 seconds of being served, and the attitude towards the staff in the kitchen was off-putting. While I could appreciate the craftsmanship, I don't think I'll be returning.

The food at this restaurant is delicious and the service is excellent. I highly recommend it.

I can feel the history here. This sushi restaurant is how it should be! The free refills on soup, tamago, and anago are excellent. They don't have a display case for the fish, but you can trust the quality.

The large sushi with salt was delicious, and the sake was also very good.