![]() They sometimes serve oysters depending on the season. They only offer set meals and the basic structure is sashimi, a grilled dish, nigiri and miso soup. The staff don't speak English, but the chef, who's in his seventies, and his son and daughter run the place with that cosy family feel. ![]() You're also welcome to bring along your own drinks, which also goes a long way to creating atmosphere (a good place to stock up is at the liquor store on the second floor of Bic Camera outside Yurakucho Station). Its location – a small space underneath elevated railway tracks with room for only nine seats – is a turn-off for some, but it certainly adds to the atmosphere. Thanks to the chef's love of children, babies and kids are welcome if a private room is available, and during weekday lunchtimes a professional babysitter will look after your children at no extra cost while you enjoy sushi in their private room (a reservation is required to use this service).Īs is advertised at the entrance with big kanji characters meaning 'We serve good mackerel', Sushi Daizen specialises in silver-skinned fish like mackerel, sardines and gizzard shad. In terms of creativity, Sushi Kuriyagawa ranks at the top of Tokyo’s high-end restaurants. Another example is makimono-chazuke (rolled sushi in tea), which consists of rolled sushi placed in a bowl with soup poured over it. One such unique item is yaki-zushi (grilled sushi), which consists of crab meat, sushi rice and quail egg placed on a small piece of cedar wood and lightly grilled in an oven. In this context, Koichi Kuriyagawa, the chef at this restaurant located near the Westin Hotel in Ebisu, describes his cuisine in the following way: 'For both ingredients and seasoning, I don't necessarily use special things, but I do try to serve my guests something they have never had before.' Hardly any of them serve avocado or salmon, and some refuse to serve seared toro (fatty part of tuna), saying that it deviates from the traditions. Generally, Tokyo's high-end sushi restaurants place value on tradition. Although this is a long-established sushi restaurant, the staff make sure guests, especially first-timers, feel comfortable when they visit. In addition to orthodox sushi items like tuna, cooked clam and conger eel, the menu also has more uncommon items such as ika no inrou zume (boiled squid stuffed with gourd shavings, ginger, nori seaweed and rice) and tazuna maki (sushi presented as slices of vinegar-marinated gizzard shad, rice and slices of boiled shrimp). 'We are classical sushi, so to speak,' he adds. Ryuichi Yui, who is the third and current chef of the restaurant, describes the business as 'digging deeper into tradition, rather than being attracted by the latest trends'. Their wooden building is more than 60 years old and was originally used as an okiya (lodging house for geishas). If you want to get a feel for Edo style, including the ambience inside a restaurant, try Kizushi in Ningyocho. In this context, sushi is considered a symbol of nostalgia, representing the Edo culture that has been preserved from the 19th century and continues to be loved today. ![]() ![]() When Edo became Tokyo in 1868, it was not only social systems but also other aspects of culture such as food, clothing, housing, music and fine art that went through rapid Westernisation. For most Japanese people, sushi is associated not so much with Tokyo but rather with Edo, the city's original name.
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