It seems like they moved years ago and are still running, so maybe they've changed for the better. Ordering sake in 2-gō units is a mystery. I should stop doing that. The appetizers used to take a long time and were overpriced and not tasty. Memories of those times are coming back. I'll go with the regular chirashi. The chef finally showed up after a while? Feels like déjà vu. Looks like he's got a cold and doesn't seem well. The squid was tough! Not a fan of tough skin. Even though the new location is nearby, there was no prior information about the closure, the store just disappeared. Well, I guess they wanted to erase all traces of it.

While walking in Asakusa with the intention of eating eel, I came across a sushi restaurant with a sign that read "Lunch 500 yen." I couldn't resist and ended up going in. Order: Chirashi (regular) for 500 yen, which included sea bream, squid, bonito, eel, salmon roe, cucumber, and egg. I was worried about the quality given the price, but it turned out to be quite impressive! The variety of ingredients was rich, and the quality was good. The portion was a bit small, but the presentation was nice, especially the two-layered egg. The miso soup also had fish broth in it, which was satisfying. Both the taste and cost performance were great. Miscellaneous: It was a proper sushi restaurant with a lunch menu. I was also tempted by the premium Chirashi for 1500 yen, so I'll definitely try it next time.

I was taken to this restaurant by a regular customer! Starting with the appetizer, the ankimo was quite large and had a light taste with a clear broth, no unpleasant smell, and was delicious! The yellowtail tartare was also very good, with no smell at all and a nice fattiness that goes well with alcohol. The sashimi of live rockfish was thinly sliced and served with a citrus-based ponzu sauce, which was refreshing. It's not easy to find live rockfish sashimi, so I was surprised by the skill of the chef. Thank you for the dried and opened mebaru (Japanese sea perch) as a souvenir. I would like to try the sashimi of live conger eel next time. It was delicious, thank you for the meal! I look forward to visiting again. (I was treated by a regular customer, so I am unsure of the total bill.)

The shop with the talkative master who drinks a lot of alcohol might be good for a bar-like atmosphere. The master either talks or drinks, so the food doesn't come out quickly. It might not be suitable for impatient people! It seems like you can only leave it to the chef, as we only got appetizers, grilled fish, and sashimi, and then we were left alone for 2 hours just talking. We managed to request miso soup, but it was disappointing. The taste was good, but the experience was not great. We thought it was okay to spend around 10,000 yen each since we had been drinking, but it ended up being over 40,000 yen for two people. We definitely went overboard!

Restaurant Name: Fushou @ Asakusa, Tokyo ------------------------------------- Budget: ¥7000~ Nearest Station: Asakusa Address: 1-8-5 Asakusa, Taito-ku, Tokyo ✍️ Reservation: Not available, seems like you can't make a reservation in advance! I went with a regular customer. ------------------------------------- Menu: - Appetizer: Salted Fish Innards, Sea Pineapple - Sushi: - Tuna - Medium Fatty Tuna Pickled in Soy Sauce - Shinko (Young Gizzard Shad) The chef mentioned that he only makes around 20 pieces of Shinko sushi per month! It's considered lucky if you get to have it. I was happy to try it on this day. I was taken here by @noriyuki.nariyuki and I am grateful for that. ------------------------------------- Tags: #Lunch #Dinner #Sushi #Nigiri #Omakase #Shinko #SaltedFishInnards #SeaPineapple #Tuna #MediumFattyTuna #HardToReserveRestaurant #TokyoGourmet #TokyoGourmetClub #TokyoGourmetTour #TokyoDinner #AsakusaGourmet #AsakusaDinner #Asakusa #FoodPorn #Foodstagram #SushiStagram #Gourmet #GourmetStagram #Foodie #SushiLover #SakeLover #FoodieLife

I was taken here by a regular customer. At first, I was surprised by the sign that said "No Michelin". It's rare for a restaurant to reject the accolades that they usually welcome with open arms. I sat at the counter with two other customers, and the master, who looked like a true Edomae sushi artisan, started making sushi for us. According to the regular customer, it's considered lucky if the master himself makes your sushi. I couldn't believe it! The drinks, including large jugs of sour, were served generously, making it a great value for a sushi restaurant. The master's wife and son also served us snacks and drinks. And on this day, I was very lucky. The master started making sushi with a gentle and smooth motion. It was so surprising! His movements were so fluid and efficient, taking only 3 to 4 motions per piece (I started counting after that). The sushi was delicious. Originally from Tsukiji and with many relatives in Ueno, it seems like these old-fashioned artisans are disappearing. It was a pleasure to have conversations and enjoy the omakase sushi in a traditional way at this restaurant. Thank you for the meal.

The sushi was excellent, with the rice skillfully prepared and sinking smoothly when placed down. However, the head chef had a rough appearance, joking that he's lost over half his life due to his looks. Some customers complained about the prices. We had 10 pieces of sushi, miso soup, and about 10 other dishes for ¥11500 with a friend in Asakusa. Considering how delicious it all was, the price seemed reasonable.

I visited the restaurant on the Saturday of the Sanja Matsuri around 12:30. They were offering a half-price deal on their premium chirashi for 3,000 yen, so I decided to go in. Inside, a regular-looking man (who seemed quite drunk) and the owner were talking loudly. Although I didn't have high expectations for a non-conveyor belt sushi restaurant, I didn't feel too bad when I entered. I ordered a draft beer and the premium chirashi. The beer came quickly and was delicious. The frosted mug caused water droplets to cover the table, but there were no wet towels available. However, the wait for the food was long. The owner and the seemingly drunk regular were talking loudly the whole time. Occasionally, the regular would interact with the female owner. The service was handled by the female owner and a young male staff member, with the owner handling the food preparation. After about 20 minutes, a small dish of crab vinegar was served as a complimentary dish for those who ordered alcohol. It was delicious. About 10 minutes later, the chirashi finally arrived. As others have mentioned, it was more like a seafood bowl than chirashi sushi. The taste was good, but the seafood was lukewarm, which I found a bit odd. The toppings were fresh and sizable, though. The wasabi was disappointing, as it dissolved quickly due to excess water. When it came time to pay, the female owner calculated the bill in front of us, including the 500 yen charge for the complimentary dish. We realized the seemingly drunk regular was actually just a first-time visitor. The chirashi sushi, or rather seafood bowl, was tasty, but everything else about the restaurant didn't make me want to return. The quality of ingredients and skills were good, but it was a shame the overall experience fell short. It may cater well to its location and clientele, but it just didn't suit my taste. Other customers who left before us seemed to share the same sentiment. I recommend not entering based solely on the restaurant being less crowded or offering a discount. To enthusiasts of Asakusa culture, I recommend giving it a try.

It was a shop I happened to enter. It was already past 10:30 PM and most shops were closed, but I found a good one and decided to stop by. The customer service was very good. It was a shame that I couldn't fully enjoy it. I realized that I should research a shop properly before entering. My friend and I ordered 5 drinks each (sour drinks), 2 pieces of sushi each, 1 sashimi dish (3 of them were recommended by the owner and served without our request), 2 bowls of miso soup each (we asked for seconds because it was delicious), and 1 snack (another one was served without our request but recommended). We didn't even stay for an hour, but the bill was over 20,000 yen, which surprised us. I felt like I was ignorant about the prices, so I consider it a good learning experience. I learned that I should not enter a shop where the prices do not match the experience. Despite the good customer service, I can't help but feel a bit dissatisfied, so I wanted to write about it.

I walked in alone around 10pm and had a shocking experience. The omakase course at the counter started with boiled cod roe, followed by sashimi including mackerel, bluefin tuna, sea bream, flounder, horse mackerel, and scallop. The cucumber with homemade miso was a refreshing palate cleanser. The premium abalone that came next was absolutely delicious. The grilled nodoguro fish was also outstanding with its rich flavor. The sesame tofu was incredibly smooth with a fragrant sesame aroma. The sushi pieces were all impressive with generous toppings and perfectly seasoned rice. The bluefin tuna, kohada, squid, cockle, shrimp, clam, sea urchin, and conger eel were particularly delicious. The tamagoyaki (sweet omelette) for dessert was exceptional. Finally, a clear soup was served as a finishing touch. Despite some harsh reviews, this sushi experience was by far the best I've ever had. It's no wonder that repeat customers come from all over the country.

The deluxe chirashi is incredibly delicious. I always make sure to eat it when I go to Asakusa. The chef is excellent, but unfortunately, he was not there today.

Located on Asakusa Food Street, "Fusaju" is a small restaurant with around 10 counter seats and 8 raised tatami seats. The owner, who has a discerning eye for quality seafood and skilled knife techniques, is the main draw for many customers. Simply inform him of your appetite, and leave the rest to him. It's enjoyable to watch as he empties the fish case and skillfully prepares the dishes while engaging in conversation with customers. Their traditional steamed dishes are exceptional. They also offer a variety of sake options, including Juyondai and Dassai. Highly recommended.

I visited a restaurant for lunch in December 2014. I decided to head towards Asakusa for lunch on that day. As I was walking along Sushiya Street, an arcade street, a person called out to me saying, "Our lunch chirashi is only 500 yen, and it comes with miso soup!" I had always wanted to try this place since I often heard about it being called out, so I decided to visit. That's how I ended up at the restaurant called Fusaju. The person at the entrance greeted me and opened the door for me to enter. The restaurant had a counter with about six seats on the right, a couple of tables on the left, and a sunken kotatsu table at the back. I was directed to sit at the counter, where I ordered the lunch chirashi for 500 yen. The atmosphere was mainly male solo diners and couples. It seemed like the kitchen and floor were managed by one person. After serving me tea, the person who called out to me went back outside to call in more customers. I was served miso soup, which had fish and green onions in it, giving it a slight taste of fish broth. The chirashi sushi consisted of various toppings such as mackerel, fish roe, bonito, squid, salmon, tamago, anago, cucumber, and pickled ginger. The amount of sushi rice may have been on the smaller side, but the quality of the toppings was a bit concerning. Considering the price, it was understandable. After finishing my meal, I paid the bill of 540 yen, excluding tax. Overall, it was a decent meal.

Located one street away from Kaminarimon Street in Asakusa, there is a sushi restaurant. On a leisurely afternoon after finishing some errands, I was drawn to the sharp font of the restaurant name on a single wooden signboard and a playful note next to the entrance. The lunch menu offered a "chirashi" for 1500 yen, which seemed reasonable for a weekend lunch. The restaurant was about 80% full with some empty seats, so I decided to go in. Sitting at the corner of the counter, a woman who seemed like the proprietress explained the menu. The recommended dish was the "premium chirashi" for 1500 yen, which they usually serve for 3000 yen at dinner time but offer at half price during lunch. Looking at the picture, it seemed more like a "seafood bowl" than a "chirashi." I personally was hoping for a "barachirashi," but I decided to compromise and ordered the "premium chirashi." After placing the order, they mentioned that it would take some time to prepare. With no urgent plans on a weekend afternoon, waiting for about an hour was not a problem. So, I took out the book "Rokumon" that I was reading from my bag to prepare for the long wait. While sipping on tea and flipping through the pages, the seafood bowl finally arrived. Checking the time, it had been over 20 minutes since I placed the order (I didn't measure it precisely, but it might have been close to 30 minutes). This could be a bit of an issue unless you have plenty of time to spare. As for the taste, the seafood was indeed fresh and quite delicious. However, despite their emphasis on freshness, the condition of the sushi rice was not great. It seemed like they started preparing the rice after topping the bowl with seafood, which was not ideal. It would be better to prepare the rice after cutting the seafood. While I don't think it was bad, the key is how customers perceive the wait time for the highly recommended seafood bowl. It might be a good idea to have some quick dishes on the menu as well, and there seem to be several challenges that need to be addressed.

I have been curious about the 500 yen lunch chirashi sign for a while, so I decided to try it for the first time since there was an available seat. The chef seemed lacking in energy, and I felt a sense of unease in his somewhat relaxed knife skills... After being served miso soup with the words "Here is the soup," the 500 yen chirashi arrived. The taste was... 500 yen. I'm sorry, but I couldn't sense anything from this chirashi, and it didn't seem to benefit the restaurant in any way. It's just 500 yen, but I think lunch service is important for connecting to the evening service or conveying the restaurant's policy. However, I couldn't sense any of that. It felt like they were just serving a one-coin bowl. Are they just focusing on cost? Will they notice something missing or not in six months? If I pass by in the fall and see a similar menu being offered, I might give it another try.

I am the wife of a Chinese immigrant who is looking for 500 yen gourmet food by taking a walk. However, I always seem to find what I'm looking for when I'm not actively searching. I came across a 500 yen chirashi at Sushi Restaurant "Fusaju" in Asakusa! Even though we had already eaten lunch, I decided to try it with my husband. Wow! Despite being only 500 yen, the chirashi had plenty of ingredients including eel, lean tuna, and blue fish. For those who want to indulge a bit more, they also offer a half-price special for a premium chirashi. Amazing!