Established in 1866 (Keiō 2)
We take good balance with vinegared rice, revised Sushi Dane, fresh wasabi and boiled japanese soy sauce to ensure maximum flavor of sushi, which follows the traditions of Edomae Sushi.
We keep using the traditional cooking methods: Nikiri, Tsume, Zuke, Sujime, Konbushime and etc.
5th Chef OYAKATA – Tadashi Uchida
Holiday in June 5 (mon)、12 (mon)、 18 (sun)、19 (mon)、26 ...
