Today is actually our 32nd wedding anniversary, and since our daughter said she was going out to dinner with friends, my wife and I decided to find a restaurant where we could have a meal together. We were turned away from Juroku because they were fully booked, Sushimasa Bekkan offered us a private room but I couldn't sit on the floor due to my bad back, Yanekura was closed, and Sushi Homare was also full. As a last resort, I called Asakusa Takasei and luckily they had a table available. It was just Mr. Konno working alone that day. I had a barley soda mixed drink, and my wife, who hasn't been feeling well lately, had oolong tea. The dishes that came out were squid with spicy cod roe, gurnard with ponzu sauce, seared bonito, matsutake mushroom steamed in a pot, cod milt steamed, lean tuna sashimi, rolled omelette, Takasei's specialty grilled seaweed, flounder sushi with kelp, small skin gurnard, squid, shrimp, flounder with plum and shiso leaf, marinated lean tuna, conger eel simmered, fatty tuna and dried gourd roll, and sabi roll as a complimentary dish. It had been a while since we had visited Takasei, and Mr. Konno's sushi was delicious. The total bill for the two of us came to 31,000 yen. Considering the recent sushi bubble, it felt very reasonable.

Near the main street leading to the Kaminarimon Gate of Senso-ji Temple in Asakusa, there are renowned restaurants like Namiki Yabu Soba, Unagi no Irokawa, and Meoto Isokichi, known for their strict policies on accepting customers. Among them is Asakusa Takase, a well-known establishment where the owner, who trained for many years at the prestigious Takase in Negishi, serves delicious dishes.

■ Situation of the day On a Wednesday in mid-January, I made a reservation for 6:30 PM. I headed towards Kokusai-dori in front of Kaminarimon, turned left at the intersection of Kaminarimon Ichome, and walked a bit until I reached the restaurant. It's not very crowded, more like a hidden gem. The exterior is not flashy, giving off a sophisticated vibe. The restaurant is run by a chef from Takase, as the name suggests. There are other Takase-origin restaurants in Asakusa, which piqued my interest to visit. I went with a group of four this time. We were seated at a corner of the counter, which was a bit cold but had blankets available. The atmosphere was cozy and the place had a nice feel to it. I heard that this restaurant was taken over from a former establishment, which explains the ambiance. The chef and the hostess run the place together, and they have a warm, down-to-earth charm. ■ Dishes ordered on the day We drank about 8 cups of sake and the total bill for four people was 77,000 yen. The variety of small dishes was impressive, making us wonder when we would get to the sushi. As a sake lover, I thoroughly enjoyed the experience, and the quality of each dish was top-notch. The Hiramasa sashimi and mackerel sashimi were outstanding. The sushi was also excellent, especially the quality of the fish. The simmered conger eel was a highlight. Unfortunately, they were out of simmered clam, but everything else was delicious. 【Menu】 ● Small dishes - Appetizer (sea cucumber, white clam, cucumber) - Tamagoyaki (freshly made with shrimp paste) - Hiramasa sashimi - Grilled clams - Sashimi (mostly bigeye tuna, botan shrimp, Miyagi gold coin mackerel) - Hata with ponzu sauce - Ankimo (monkfish liver) - Tai abalone ankake - Scallop with seaweed (flavored with sansho pepper) ● Sushi - Botan shrimp - Kohada - Horse mackerel - Red snapper - Firefly squid (delicious with salt) - Tuna sashimi - Whale - Sardine - Ark shell - Otoro (fatty tuna) - Uni (sea urchin) - Simmered conger eel - Kanpyo roll

The restaurant was full, and I was in the mood for sushi. I found this place near my current location on the Tabelog app. I remembered going to Takase in Negishi with my parents a long time ago. Although we occasionally went to Takase, it wasn't my sushi-loving mother's favorite place, so I didn't know what had happened since then. However, I found out about the current situation through the review comments of the eccentric old man. Walking into a new sushi restaurant always took a bit of courage. Now that I'm in my 40s, married, and feeling like "maybe that's enough," I can open the door, but I couldn't do it in my 30s. I had the chef's choice. They served it in two ways - normally and with maple radish and plum soy sauce, and the latter was better. The aoyagi was decent. However, the shellfish was not to my liking. The sushi rice could use more vinegar and saltiness. It felt more like plain rice than vinegared rice. If you're used to the less acidic sushi these days, this might be better, but I prefer it with a stronger vinegar taste. It might be reasonable and nice for lunch, but for dinner, considering the price and quality, I wish it were a bit cheaper or the quality improved.

The head chef seems a bit reserved. The taste is somewhat common. They use decent quality tuna.

I was invited to visit this restaurant. It has a cozy atmosphere with a welcoming service. The sashimi, appetizers, and sushi were all delicious - the melt-in-your-mouth toro was the best. I didn't take any photos as it was a business dinner.

It's a good restaurant in many ways, but I think it's expensive.

The atmosphere is unmistakable from the moment you step in. Amidst the hustle and bustle of Asakusa in December, this place welcomes you with a calm presence. The master behind the counter exudes a gentle aura that makes you want to strike up a conversation with him. While I may not be a connoisseur, the dishes are expertly tailored to satisfy each individual customer. Becoming a regular at a place like this makes you feel like a grown-up. The hospitality and consistent taste never fail to meet the expectations set by the initial atmosphere. A hidden gem in the bustling tourist area of Asakusa.

After the Bon holiday and rough seas delayed the arrival of fresh fish, the owner of "Asakusa Takase," the second generation proprietor, Mr. Masaru Konno, graciously opened the restaurant in the middle of the day to accommodate a demanding customer. Despite apologizing for the lack of fish, he provided exceptional hospitality, even joining in for some daytime sake. The sake, served in open-mouthed flasks using surface tension, was a delightful experience. The meal included baby squid, fresh tuna belly, "hagashi" tuna, and "kohire" fish fin. We also enjoyed fresh sea bream, new autumn swordfish, simmered sweetfish, and sea cucumber intestines with grated yam. After savoring various sakes, we indulged in dishes like red clam, fresh squid, fatty sardine, shrimp, sea bream sushi, eel, and clam miso soup. The two and a half hours spent at "Takase" were filled with stories of the legendary restaurant and its successor, offering a luxurious and enjoyable dining experience at a very reasonable price. Thank you for a wonderful and memorable time.

"Hashiguchi" has moved near the Nitenmon gate, and I thought the shop was vacant, but there was a sign of a sushi shop of the same trade called "Takase". Not only the quality of the food, but also the name "Takase" caught my attention. The owner of Hashiguchi learned his craft at the "Takase" in Asakusa Asakusakikatacho. The third generation of "Takase" in Asakusa was supposed to be the owner of "Myo Takase" in Negishi. Upon entering, I found the owner alone in the pickling room. His name is "Konno Katsutoshi". I ordered a variety of sushi including "Makogarei", "Makogarei Engawa", "Shimaaji", "Maji", "Akagai", "Anago", and "Tamagoyaki" for a total of 5,000 yen. The rice vinegar used in the sushi had a slight sweetness, with a mild vinegar and salt flavor. The craftsmanship of "Takase" was evident in the way the sushi was prepared, especially compared to "Murase". Although the movements were not confident, the taste was excellent. The "Makogarei" and "Shimaaji" were both fresh and delicious. The "Tamagoyaki" inherited from "Takase" had a unique flavor, unlike any other. The owner, Konno, was honest and straightforward.

I was recommended a great sushi restaurant in Asakusa. It's located on the way from Asakusa Station to Tahara-cho, so it might be a bit hard to find. I visited with two other people and we sat at the counter, enjoying some beer while ordering the chef's choice. The appetizers were all delicious, especially the seared horse mackerel, grilled clams, tamagoyaki, scallops, and simmered octopus. We also tried the turtle-branded shochu, which was really tasty. For sushi, we had medium fatty tuna, shrimp, sea urchin rolls, and kampyo rolls. The kampyo roll with wasabi was particularly delicious. The atmosphere was very cozy and welcoming. Overall, it was a fantastic dining experience.