Visited on a weekday around 5 pm, with no waiting time and no waiting people. The taste, portion size, cost performance, atmosphere, and customer service were all rated highly. Enjoyed a variety of dishes from appetizers to sushi and sake. The fluffy texture of the ankimo and the torotaku roll were memorable. Despite the lively atmosphere, the staff were always accommodating. Thank you for the great meal! #WakadaiSho #Sushi #EdomaeSushi #JapaneseCuisine #Sake #Pairing #OmakaseCourse #HiddenGem #HouseRestaurant #IchinoeCuisine #EdogawaWardCuisine #TokyoCuisine

Although it's a bit of a walk from the station, it's no problem at all to walk when you can enjoy delicious sushi like this. From dishes like ankimo and bonito tataki to crab, sea urchin, salmon roe, and fresh oysters, it was a satisfying meal! I went to this restaurant with a friend this time, but I definitely want to come back again in the future.

"Sushi Wakadai-shou". A revisit to the renowned restaurant in Ichinoe, Edogawa-ku, highly praised by a connoisseur who has mastered the way of sushi. The toast with a cold beer, Asahi Super Dry. This time, we opted for the omakase course priced at 10,000 yen (tax included). 1. Cream cheese and corn chilled chawanmushi - A special chawanmushi with cream cheese and corn, perfect for the lingering heat of summer evenings. 2. Grilled ayu - A dish that allows you to enjoy the whole ayu, from head to tail, cooked to perfection. 3. Stuffed white squid - A dish that showcases the sweetness and richness of the seasonal squid from San'in, served with vinegar, salt, and sweet sauce. 4. Stuffed hairy crab and nigiri - Hairy crab, a delicacy usually associated with winter, but actually available throughout the year. The summer season presents the most delicious hairy crabs, as demonstrated by the exquisite dish served here. 5. Simmered scallop - A classic dish at Wakadai-shou, offering a delicate texture and rich flavor. 6. Halibut nigiri - A transition to nigiri, featuring expertly prepared halibut with a beautiful form. 7. Turban shell nigiri - A visually stunning and delicious nigiri with a sweet texture. 8. Shinko and kohada nigiri - A delightful combination of shinko and kohada nigiri. 9. Botan shrimp nigiri - Vibrant botan shrimp paired with the renowned Isa squid. 10. Salted bonito belly nigiri - A refined fatty tuna belly with a fragrant aroma. 11. Premium uni gunkan from Rishiri - 12. Kappa hand roll - 13. Medium fatty tuna gunkan - 14. Tamagoyaki with the restaurant's name carved - 15. Thinly rolled dried gourd - After the beer toast, we enjoyed Abekan Junmai Ginjo, Hidakami's extra dry Junmai, and sake from Miyagi. A summer feast in Ichinoe, where we were once again impressed by the high quality and excellent value of the seasonal omakase course priced at 10,000 yen including tax.

On the weekend, I went to Ichinoe for some drinks. Today, a friend invited me to the sushi restaurant "Wakadai"! First, we toasted with a lemon sour. [Rape Blossoms] The rape blossoms make me feel the arrival of spring. [Chawanmushi] The flavor of nori from Hamanako is nice. The cream cheese inside the chawanmushi is so creamy. As we enjoyed the delicious food, we switched to sake mode! Starting with Kagatobi. [Scallop Appetizer] The scallops on the plate look like flowers. [Firefly Squid] Another ingredient that reminds us of spring. [Kannuki Konbu] Kannuki (Japanese halfbeak) tastes great with salt! [Soy Sauce Marinated Fish Skin] It's my first time trying fish skin, and it's delicious. [Sea Cucumber with Ponzu Sauce] [Ankimo] The ankimo is so delicious, it goes well with sake. I could sip on sake while enjoying this. [Steamed Oysters] Enjoying the delicious broth. After the appetizers, it's time for sushi! [Kasugodai with Konbu] The Kasugodai looks so beautiful, almost too beautiful to eat. [Cured Mackerel] The flavor of cured mackerel is good. [Horse Mackerel] [Botan Shrimp] [Tairagai] Enjoying the large Tairagai. [Green Onion Sprouts] Enjoying the texture of green onion sprouts and the taste of umeboshi. [Marinated Tuna] [Tuna Collar] The tuna collar is fatty and delicious. [Squid] [Cucumber Roll] [Kampyo Roll] [Simmered Clam] [Tamago] [Uni and Ikura] Finishing with a small bowl of Uni and Ikura. This is irresistible! [Dessert] Today's dessert is "Kiwami" from Ibaraki, it's incredibly delicious. We enjoyed delicious food and sushi with sake, including Kagatobi, Garyubai, Koshino Kagetora, and Tengu Mai.

It is not a high-end restaurant. It does not have Michelin stars. It is not in Minato-ku or Chuo-ku Ginza. However, it is a renowned restaurant. Without a doubt. A hidden gem, a sushi restaurant that only those in the know are aware of. Located in Edogawa-ku, Tokyo, near Ichinoe Station on the Toei Shinjuku Line. It is about a 9-minute walk, nestled in a residential area across the Shin-Nakagawa River. The name of the restaurant is "Wakadai Masao". The owner is a talented young sushi chef, or rather, it would be disrespectful to call him young. This local sushi restaurant has been open for 15 years and is beloved by the community. In fact, this is a highly praised restaurant that sushi connoisseurs frequent. Reservations are essential. I was fortunate enough to participate in an exclusive private dining event hosted by Masuo Numazaki. I will be enjoying a special course menu starting with appetizers. The first dish is a delicate flower arrangement of vegetables in broth, showcasing the professional skills of the chef. The exquisite dashi broth is truly remarkable, making it the best vegetable dish I have ever tasted. The second dish is a steamed egg custard with cream cheese and seaweed from Hamamatsu. The combination of seaweed and cheese in the custard is a delightful surprise. The third dish is simmered scallops, which crumble tenderly and are served with yuzu and wasabi. The fourth dish is grilled firefly squid, a seasonal delicacy from Hyogo Prefecture, expertly prepared. The fifth dish is marinated ark shell, followed by grilled saury skin on skewers. A magnificent saury fish over 30cm long, beautifully grilled. The seventh dish is raw sea pineapple with ponzu sauce, followed by ankimo (monkfish liver) and Nara pickles. The ninth dish is steamed oysters. The sushi course begins with konbu-marinated spring young sea bream, followed by mackerel from Kawana, and horse mackerel from Sagami Bay. The sushi rice, made with a single type of red vinegar, has a mild and balanced flavor. The sushi continues with shrimp, flatfish, and kaiware (daikon sprouts) marinated in seaweed. The egg roll is personalized with the restaurant's name, and a mini bowl of sea urchin and salmon roe with miso soup is served. The dessert is a luxurious strawberry. The drinks range from a celebratory beer to premium sake, providing a truly blissful experience. The fact that this sushi restaurant is located in a residential area in Ichinoe, Edogawa-ku is a miracle. After all, it is the place where the owner was born and raised.

Sushi Wakadai Sho @ Edogawa-ku, Tokyo ☆ Ichinoe ~ Ichinoe is a bit far, but this review is from a visit in late January 2022 to the sushi restaurant "Sushi Wakadai Sho," which currently has a low rating of 3.13 on "Tabelog." In July 2021, Numa-san recommended this place despite the low rating, mentioning that it is a highly skilled sushi restaurant that utilizes connections with wholesalers and sources, so I decided to revisit. The current rating on "Tabelog" is 3.14. The restaurant, which seems to be a martial artist's workplace, is sparkling clean. Today's meal started with rare sake and a chawanmushi with cream cheese and mochi. The smooth and delicious shishamo from Shizuoka was followed by a red clam from Korea, which lacked a seaweed aroma but had a good taste. The dried flounder from Chiba was decent, while the tuna from Ireland had an animal-like fat taste, which was understandable considering the high price of tuna. The horse mackerel from Izumi was new and delicious, and the small fin from Funabashi was also great. The scallop from Kajima, clams from Harima, and shrimp from Kuruma were all tasty. The three-color bowl, sea urchin, conger eel, small fin, and salted gourd roll were all enjoyable. Overall, the impression of the restaurant changed a bit due to a change in the fish supplier, but considering the price of around 15,000 yen including tax, it was understandable.

I finally got to visit the sushi restaurant I was curious about! It's about a 10-minute walk from the nearest station, but I was looking forward to it so it wasn't a bother. The appetizer was simmered surf clam, and I asked for the chef's choice course, which was delicious right from the start. Although the number of sushi pieces was a bit on the low side, I was satisfied with the quality. It seems they only open on weekends now, but I definitely want to visit again. Thank you for the meal.

Sushi Wakadai Shogun @ Edogawa-ku, Tokyo ☆ Ichinoe ~ Ichinoe is a bit far, but there is a sushi restaurant with a very low 'Tabelog' rating of 3.13, but it is said to be very delicious due to the connections with wholesalers and the sources of the ingredients. I visited the restaurant multiple times as a member. First, let's check the menu book. It's quite affordable as it's less than a 10-minute walk from Ichinoe. By the way, the price difference at sushi restaurants is about half of the tuna procurement cost. Tuna is a highlight of Edomae sushi, and high-end sushi restaurants do not focus on the procurement cost, but leave it to wholesalers to procure the tuna. The key is to procure good tuna within that price range. The tuna that impresses sushi enthusiasts is rare, so even if you spend a lot of money, it's not always easy to procure, and wholesalers select tuna based on the skills of the craftsmen (rice cooking, vinegar seasoning, how to bring out the potential of the tuna) and, most importantly, by observing the skill level of the customers sitting at the counter. Therefore, practicing as a customer also supports the restaurant. It seems that this restaurant procures natural local bluefin tuna, and today it's from Nachi Katsuura. I'm looking forward to it. We started with simmered clams as an appetizer. "What would you like?" asked the head chef, Masaki Ito. He's 50 years old and has been running this place for 20 years. Amazing! I decided to leave it up to him for the sashimi, and I'll watch his skills (laughs). The aged kue is less than 2kg and aged for 7 days, so the fat is light but the aging process is very good and delicious. The fatty mackerel from Minami-Ise Town is very good, and the lingering taste of the turban shell from Izu Kawanai is also good. It was sent directly and we added it by pot grilling. The liver is very beautiful. Crab gratin nigiri with lean tuna from Nachi Katsuura today. It has a refreshing tuna belly with a hint of acidity. The tuna belly has a good aroma, not too strong but with a lingering taste. This is wonderful. The mackerel from Mie is very delicious with a good fat content. The sea urchin from Rishiri and the conger eel from Tsushima were also very good. The white squid with grated daikon and kelp is a specialty of the restaurant. Lastly, there was a dried gourd roll. Sushi Wakadai Shogun 〒132-0013 Tokyo, Edogawa-ku, Edogawa 3-41 Phone: 03-3676-7577

Located less than 10 minutes from Ichinoe Station, this restaurant was well worth the visit. I parked my car at the parking lot under Imai Bridge and walked to the restaurant. The Foodlog score was 3.08. I had heard good things about this place before, and this time I ordered the 5000 yen course. Since I was driving, I opted for oolong tea instead of alcohol. The highlights of the meal were the Hokkaido oysters, Katsuura bonito with garlic and soy sauce, and the unique c-mushi tofu topped with Camembert cheese. The crab gratin was a separate order and did not disappoint. The sushi, featuring the chef's signature grilled egg, was delicate and delicious with red vinegar rice. The hand-rolled sushi with sea urchin and salmon roe was also a hit. The miso soup with fish head was surprisingly mild and tasty. The chef and the hostess were both lovely people. Thank you for the wonderful meal!

I visited Waka Taisho, located about a 10-minute walk from Ichinoe Station on the Toei Shinjuku Line. I had been curious about this restaurant for a while and finally had the opportunity to visit with two friends. The interior of the restaurant is clean and has a nice atmosphere. There are counter seats and table seats on the first floor, and tatami seats on the second floor. The restaurant was run by a husband and wife, with one part-time staff member. There were two customers when we arrived and one customer came in later. We stayed for about 1 hour and 30 minutes. We ordered the following: - Chef's choice sushi course for 5000 yen - Uni and horse mackerel comparison for 1500 yen - Crab gratin for 600 yen - Draft beer for 600 yen The prices may be on the higher side considering the area, but I think they are reasonable considering the taste and atmosphere. I may not visit frequently, but it's a good place for a little luxury when you want to treat yourself. Thank you for the meal.

I always used to be curious on my way home, but due to lack of parking, I always had to give up on the mysterious sushi restaurant "Wakadai-sho". The unique way of sushi making seems precise and the sight of the chef making sushi is impressive. The quality of the ingredients is top-notch, with each piece looking delicious and carefully crafted. The red vinegar used in the sushi rice is a standout feature. The red vinegar sushi is a personal favorite. The red vinegar salt-grilled red gurnard and kelp simmered in soy sauce are excellent palate cleansers. The grilled blackthroat seaperch is cooked to perfection, showcasing the best flavor of the fish. The sea snails are a rare treat and the chef knows the best way to serve them. The fatty tuna from southern bluefin tuna is delicate and of high quality. The yellowtail from Yaizu is top-notch. The cured mackerel is a test of a sushi restaurant's skill, and this one passes with flying colors. The marinated gizzard shad with yuzu salt is a refreshing end to the meal. The shellfish is fresh but not particularly impressive. The live spot prawn is skillfully prepared and delicious. The tamago with the restaurant's branding is homemade and perfectly cooked. The small skin is a testament to the chef's skill in preparing mackerel. The conger eel is good but could use some improvement. The hand-rolled temaki is well-made and tasty. This restaurant may be hidden in a remote location, but it's a great find. The only issue is the lack of parking space. Thank you, chef, for the wonderful meal. I will definitely be back.

Sometimes I feel like eating sushi, so I try sushi from supermarkets or takeout sushi chains. I realized that I don't actually dislike raw fish, but rather I hadn't had proper sushi when I first tried a famous sushi restaurant in Tsukiji last year and found it incredibly delicious. I heard there was a delicious sushi restaurant near the fire station, so I decided to go check it out. I invited an acquaintance to join me, but they couldn't make it, so I went alone. It had been decades since I last ate sushi at a counter, and it was my first time dining alone, but I felt relieved to see that the head chef was surprisingly young. I didn't know the menu structure, so I ordered the Matsuzushi set (2500 yen) and a tempura assortment. I enjoyed a beer and some sours while checking the contents of the sushi set and placing my order. I think I made a very good order with choices like seared fatty tuna and simmered clams. The delicious red vinegar rice and the quality of the tuna left me very satisfied. I will definitely come back to try the seasonal offerings in winter.

The head chef sources fresh ingredients from Tsukiji Market every morning, resulting in delicious dishes with a touch of his expertise. The menu features seasonal ingredients skillfully prepared by the chef's careful hands, ensuring a delightful dining experience. The cheerful proprietress maintains a clean and welcoming atmosphere in the restaurant, offering counter seating, tables, and private rooms to accommodate various group sizes. Regular customers, including families with children, frequent the establishment, making it a safe and enjoyable dining option for first-timers and female diners alike.

The building resembles a traditional Japanese storehouse, with old, sturdy doors. Inside, the decor is warm and inviting, with a touch of Japanese style. The friendly owners, especially the young head chef, make you feel welcome. The shime-saba (marinated mackerel) I ordered was exceptional. Every dish I tried was delicious, and the head chef's engaging stories made the experience even more enjoyable. Despite dining alone, I ended up staying longer than planned, savoring sake and wine. The tamagoyaki (Japanese omelette) had the head chef's logo grilled on it, showing attention to detail. They offer private rooms and a second floor, ensuring a cozy atmosphere even for larger groups. This is a place where quality, not discounts, is the priority. I will definitely visit again.

This year's first dining out was at this restaurant. I usually come to this restaurant alone, but this time I went with a friend. We left the appetizers and sushi selection up to the chef. I didn't take photos of more than half of the dishes (^^;; They also have a selection of sake, but on this day we stuck with sudachi sour the whole time. The restaurant is clean and the chef and hostess are very warm and welcoming. Thank you as always! We vowed to visit again and headed to our second stop for the night with smiles on our faces.