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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.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Gizzard shad Michelin Guide
- Simmered conger eel Michelin Guide
- Kurakake egg Michelin Guide
Nearby in the record closest first
- Shokudo Uyuki Japanese Eat · 69
- Noura French Eat · 74
- HOMMAGE French, Western Eat · 92
- grill GRAND Yoshoku Japanese Eat · 74
- Asakusa Nagami Japanese Eat · 69
- Onigiri Asakusa Yadoroku Japanese Eat · 74
- ASAKUSA KOKONO CLUB Stay · 74
- Oku Sushi Eat · 86
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