Let's start with the first sushi plate of the new year's celebration.
Every year, I go to this restaurant to eat sushi.
I go to and from Sakuhin in Tokyo Dome to support them. I always eat sushi during my trips there. I close this restaurant with a single thought: sushi.
This year, I also want to win the championship using the same pattern. (Laugh)
And, the salmon is from Omawa.
筍は鹿児島です。
It's a beautiful spring time, you know?
Gratitude for the best New Year’s party
It's an annual tradition; I've decided to go and eat sashimi tuna for the first time.
これは縁起物の最初の荷物です。
This year's salmon was from “Omawa.”
After a long time, I've finally got to enjoy sashimi from Oma.
It’s extremely delicious.
Red meat, tro, and extra-large tro – all top quality!
Sashimi, sushi, and other delicacies—these are the classic items here.
Well, baseball starts in March, so I’ll go there every week.
Yumoto’s Sushi Ichidan is run by the fourth-generation disciples of Asakusa dialect Yuzen Miyako Sushi.
Grilled dishes
Stew
Nigiri
Every dish at this sushi restaurant is delicious.
Moreover, the price is reasonable.
The previous master, Mr. Watanabe, said, "Sushi is a food for ordinary people. It's too expensive. I hope people can come to eat sushi without any hesitation."
Today’s featured dish is “Iwashi”.
It's hard to believe that this is just fat and sweetness—the customers were absolutely thrilled.
東京の美味しい寿司屋さんは、価格が安くて味も素晴らしいと、皆が大絶賛していましたよね。
A sushi restaurant I really want to visit every week.
This sushi restaurant is a regular destination for me. If I make a reservation in advance, I can enjoy a course that costs 8,000 yen. (However, reservations are available up to the previous day.) The restaurant is open from 6 p.m. to 2 a.m., so it’s convenient to visit even after working overtime. My friends, who are doctors, always ask me about Edo Sushi that can be enjoyed after their meetings. I always recommend this restaurant to them. (All the doctors I’ve recommended this restaurant have become regular customers.)
I believe sushi is exclusive to Edo. Unlike sashimi or other types of sushi, sushi is about enjoying the technique used to make the fish delicious. This restaurant is easy to recognize by its offerings of redfish (mackerel). Instead of serving fillets, medium fillets, or large fillets, they first sell the redfish. The shari is made solely with vinegar, which adds sweetness. Local sushi shops often lack the ability to make good shari; in some cases, they even add sugar. However, the shari at this restaurant is outstanding.
Among the sushi ingredients, the most labor-intensive preparation is for "kabamae." A restaurant without such ingredients cannot be called an authentic Edo-style sushi shop. The kabamae prepared by this restaurant features hamarigiri that are not overcooked; instead, they are cooked to a medium-rare level, making them truly delicious.
Kohada, hirame, ta, akami, nabana kama, anago, jaji, teifu hozonik 1 monogatay de iruware. November no tokoro goro de oomachi no makura ni naru. Katai, hendai de ginko, suzunari ga iru.
If you want to order something to accompany the alcohol, "ajinameroku" is the best choice. The dried pork meat is also very delicious.
This is a sushi restaurant where everything, except for sake and beer, is prepared by skilled craftsmen. By the way, if you want to visit a sushi restaurant of this quality in Ginza, it will cost about 20,000 yen. The counter area is non-smoking, while the seating area allows smoking. There will never be tobacco smoke lingering around the counter. If a customer at the counter complained about the smell of tobacco, the craftsman behind the counter quickly burned soy sauce to eliminate the odor. The smell of burnt soy sauce is very appetizing, and I ended up ordering the flat-shelled sushi.
Even if you have eaten or drunk too much, the price is still around 15,000 yen. Please definitely try the outstanding sushi from Edo.
