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A family sushi shop in Nakagyo where the chirashizushi arrives buried under finely shredded omelette, hiding the seafood underneath to keep it from drying out, which is one of those small details that tells you everything about how the place thinks. The anago chirashizushi, piled with simmered conger eel, sells out regularly enough that regulars know to arrive early. The Michelin Guide awards it a Bib Gourmand, and the fish selection rotates with the season.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Anago chirashizushi
“Anago chirashizushi, topped generously with simmered conger eel, is so popular that it often sells out.”
Michelin Guide
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