This restaurant has been rooted in Tokyo’s Kyodo area for three generations. The experienced owner-chef, who has been helping with the family business since his junior high school days, prepares the sushi. Following the traditions of Edomae sushi, he prefers fish from nearby waters. The omakase offers a wide variety of both appetisers and nigiri. He cherishes traditional techniques such as curing sushi toppings with vinegar or kelp, as well as simmering them. With meticulous craftsmanship and reasonable prices, it’s easy to see why this place is a local favourite.