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The vinegared rice is where Akira Watanabe says he's spent the most time, adjusting the formula through years of trial and error until it became his own. This is a traditional Edo-mae sushi counter in Asakusa, the kind where the chef opens with gizzard shad and the simmered conger eel tells you more about his cooking than any menu could. Old-school in its bones, but the chef keeps nudging the tradition forward, a philosophy he sums up as investigating the old to understand the new.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Gizzard shad
“The chef displays judgment and skill as he serves gizzard shad first”
Michelin Guide -
Simmered conger eel
“his simmered conger eel and kurakake egg (egg straddling the rice like a saddle) reflect his personality”
Michelin Guide -
Kurakake egg
“his simmered conger eel and kurakake egg (egg straddling the rice like a saddle) reflect his personality”
Michelin Guide
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The neighbors closest first
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- Noura French Eat · 74
- HOMMAGE French Eat · 92
- grill GRAND Yoshoku Japanese Eat · 74
- Asakusa Nagami Kyoto Eat · 69
- Onigiri Asakusa Yadoroku Japanese Eat · 74
- ASAKUSA KOKONO CLUB Stay · 74
- Oku Sushi Eat · 86
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