It is located in a dining street just west of Senso-ji Temple. There were many Westerners, perhaps featured in some media. The owner and the hostess were a couple. There are counter seats, table seats, and raised tatami seating. We started with hot sake and appetizers, such as mantis shrimp and marinated tuna. The marinated tuna was large and satisfying. Then we switched to sushi, with simmered squid, shrimp, medium fatty tuna, and gourd roll. Simmered squid is not commonly seen in other regions. Unfortunately, simmered clams were out of season, but we were able to taste Tokyo sushi.

Located on Asakusa Tanuki Street, this long-established sushi restaurant started as a pre-war food stall. The powerful presence can be felt even from the exterior. The deep interior exudes a sense of history, with a nostalgic touch from the goldfish swimming in the tank. The current third-generation owner, Hiroshi Uehara, is carrying on the family business. Enjoying an Edo-style feast, each bite of pickled sushi carries a subtle acidity and aroma. The turban shell is surprisingly delightful. The sushi rice is seasoned with vinegar, soft with a slight stickiness, spreading sweetness as it dissolves. The horse mackerel is finished with a crisp touch. The horse mackerel melts sweetly and cleanly in the mouth. The tamago has a firm sweetness. The simmered squid offers a pleasant chewiness and rich flavor of the legs. The conger eel has firm fibers that dissolve smoothly. The dried gourd is extremely soft, with a touch of wasabi. Five additional pieces of chef's choice sushi are ordered. The sea bream is chewy with a delightful fragrance. The flathead has a sweetness enveloping it. The shrimp is marinated in sweet vinegar, enhancing its sweetness. The mantis shrimp has a crunchy sweetness that melts in the mouth. Despite its small size, it boasts a strong sweetness. Excellent craftsmanship. The octopus has a robust texture, with a bubbling aroma. A wonderful traditional sushi restaurant in Asakusa.

Established for over 80 years. The head female chef is still active. The third generation is holding the fort. Amidst the newly built buildings in Asakusa, stands the distinctive Showa-style Jyo Sushi. They have counter seats, tables, and sunken kotatsu seating. - Special Sushi Set (2,300 yen incl. tax): Medium fatty tuna, lean tuna, kanpachi, squid, shrimp, conger eel, salmon roe, bonito, egg. The vinegar used for the shari (sushi rice) is made from 100% aged rice. It may feel a bit sticky. The sushi pieces are quite large. - Kozara (small dish) (300 yen incl. tax): A must-try with Edo-style ingredients. - Simmered squid (300 yen incl. tax): Simmered squid topped with a generous amount of rich and flavorful Edo-style sauce. The prices seem to be around 300 yen per piece, and they have managed to maintain this price. Truly a friend of the common people! The calm atmosphere with the lively head female chef coming out to the shop is reassuring. By the way, it seems to be featured in international magazines, as there are many foreign customers. They all seem polite and enjoy the sushi deliciously.

Around 6:00 PM, I entered the restaurant alone. After that, several inbound customers arrived one after another, totaling 5 groups. I ordered the premium sushi set for 2,300 yen, along with shrimp and horse mackerel. I also had a large bottle of beer and a glass of sake for a total of 4,200 yen. The taste was delicious and suited my preferences. If I didn't have plans afterwards, I would have wanted to eat even more. Since the chef is working alone, there may be a bit of a wait for the food when it gets busy, but it didn't bother me. It's a great place to relax and enjoy your meal. This restaurant is also featured in a daytime drinking guide, so I'll have to look for that next time.

An intimate sushi restaurant in Asakusa. I visited during lunchtime on a holiday, so the seats were filling up quickly, but I was lucky to be seated smoothly. The chef prepares the sushi by himself, so there may be a bit of a wait, but it's not a problem. The sushi was delicious. Thank you for the wonderful meal.

Edomae nigiri 2,000 yen Special nigiri 2,300 yen Hot sake 600 yen Saturday afternoon. A hidden gem. Came once and it was just right, so I came back again. The hot sake is delicious and goes well with the meal. The nigiri is also delicious and reasonably priced. The disposable chopsticks are nice too. It's a place mainly for meals as the menu is limited. I wonder if there are secret menus for regular customers???

Today's solo lunch. It's nice to drink at a fancy sushi restaurant in Nihonbashi or Akasaka, but sometimes it's good to drink at a local sushi restaurant. I was a bit worried because I've been served bad sushi a few times recently, but this place exceeded my expectations. I ordered the special sushi set for 2300 yen. It started with my favorite, Sayamaki shrimp. I was a bit skeptical to get Sayamaki shrimp in a 2300 yen lunch set, but it was delicious. Then came the amberjack. The next three pieces were tuna lean, tuna medium fatty, and surprisingly, gizzard shad. Even the gizzard shad, which is one of my favorites, was quite tasty. Then, ikura gunkan and anago. Lastly, tamago and medium fatty tuna roll. As a fan of tuna roll with lean tuna, I was a bit disappointed, but this medium fatty tuna roll was delicious. I had a great time.

A small shop on a side street in Asakusa. Upon entering, there is one male customer at the counter and a group of three female customers at a table. The person at the counter seems to be a local, while the people at the table appear to be fans of the chef. I ordered warm sake, which was just right. The Edomae sushi was 2,000 yen, and with scallops, shrimp, and shako added, it came to 3,600 yen. I will make sure to visit this sushi place in Asakusa again. Everything was just right. The soba is from Nagaura Soba (currently closed).

It was absolutely delicious. The restaurant's historical ambiance made me feel like I had slipped back in time.

Gourmet friends went on a town sushi tour... This time, we enjoyed chatting with the head chef of "Tsunezushi" in Asakusa and had a lively meal in the downtown area!

This time, I had a solo lunch at a table instead of the counter. I opted for sake instead of beer. There was another customer besides me this time.

Seafood bowl for lunch costs 500 yen. The manager has a strong personality and the portion size is a bit small. I would be happy if they could provide a service to increase the rice portion.

Asakusa's unique and traditional old shops. Good cost performance. Here, you should order Edomae sushi. The standard assorted plate is also reasonable. Enjoy your meal with peace of mind.

Asakusa Film Festival, before the program I was looking forward to. I watched two movies and it was getting late, so I thought about bringing something in. If we were to buy the same thing, I thought about Edo-style sushi from a small shop, but it was quite expensive. Actually, I always only eat cheap ones (^^;) The supermarket packs are tasteless and too crunchy. While thinking about having "thin rolls with cucumber or something" as a snack, I saw the words "Nori Maki 900 yen". I mistakenly thought it was "rolled sushi" as a person from Kansai. In Edo-style, "Nori Maki" is basically "thin rolls" and it refers to "kanpyo maki". The shopkeeper told me. The cutting method for kanpyo maki is to divide one roll into 4 pieces (while tekka maki is cut into 6 pieces). I also learned that "kanpyo maki" is rolled at the end, so when I took it home, the nori didn't have that crunchy texture, and it was too sweet without dipping it in soy sauce (-_-;) It didn't seem to have wasabi either. It was a good lesson. As expected, there was an "origami" style packaging, and it cost 100 yen, but the old lady wrapped it carefully, and the paper string felt nostalgic, and the smell of the wooden box was nice. (I accidentally laid it down so the juice seeped through though (-_-;))

Weekend, around 1:30 PM. I decided to stop by a random restaurant. There were two regulars sitting at the counter. I sat at a table and ordered... ★ Large bottle of beer for ¥700 ★ Special nigiri for ¥2,200 The atmosphere inside was quiet, with only the sound of the TV. When the "special nigiri" was served, it looked very disappointing. There was no uni or ikura, and the tuna seemed to be of poor quality with a faded color. The sushi rice was also not impressive in taste. I initially thought that ¥2,200 for "special nigiri" in this area was cheap, but it turned out to be just average for the price.

During the New Year holiday, it is a tradition for me to go to a comedy theater and enjoy the festive atmosphere of the first performance while praying for a bright and happy year ahead. This year, when I compared the performances at the first show, I noticed that Koasa Master was the finale in the second part of Asakusa Engei Hall, so I hurried from Asakusa Kaminarimon to Rokku to catch the show, avoiding the crowded Nakamise street. The first show was different from usual, with each performer only having about 3 minutes on stage before the next one came on, but Koasa Master, the finale, was indeed the most skilled. After having a late breakfast of ozoni, I felt satisfied, but by the time the theater ended at 2:30 PM, I was starting to feel a bit peckish. I decided to look for a sushi place nearby and stumbled upon this restaurant with a nostalgic Showa-era exterior. As I entered, I found it empty except for the master and mistress engrossed in a horse racing program on the large TV. I sat at the counter and ordered the standard premium sushi set (2,200 yen) with a hot sake (500 yen). The young master prepared the sushi while the young mistress poured the sake, making the experience seamless. The set included squid, yellowtail, two pieces of tuna, herring, shrimp, ikura gunkan, and tekka maki. The fish was all marinated, eliminating the need for soy sauce, and the sake complemented the flavors well. The rice was lightly seasoned, making it easy to eat, and the aged tuna had a rich umami flavor. Gradually, some regular customers from the neighborhood started trickling in for drinks, creating a cozy atmosphere typical of a local sushi joint rather than a tourist spot.