#1 Bentenyama-miyako sushi(弁天山美家古寿司) in Asakusa(浅草), Tokyo
The most traditional sushi restaurant.
Do you know the origin of Edomae sushi? Old works in Edo period tell Hanaya Yohei(華屋 與兵衛) at Yohei Sushi is the founder of Edomae sushi.
And, Bentenyama-miyako, which I’ll introduce this time, is one of the oldest sushi restaurants in Tokyo and was founded in 1866. Therefore, you can simulate an experience of taste in Edo period.
The features of Bentenyama-miyako Sushi
At Bentenyama-miyako sushi, all sushi fish is cooked. Just raw fish never be served. Shellfish, squid, and octopus are boiled. Tuna (akami, chutoro, ootoro) is marinated in nikiri sauce based on soy sauce. Silver-skinned fishes are marinated in salt and vinegar.
Moreover, battleship roll isn’t served because it doesn’t exist in Edo period. Battleship roll was created in Showa period at Ginza Kyubei, a famous sushi restaurant.
Bentenyama-miyako’s traditional sushi is fascinating, owing to such an age that many new cooking methods are tried to sushi. I recommend you to visit this sushi restaurant not only visiting current famous sushi restaurants. Even after you’ve visited several sushi restaurants, you can find novelty and originality of this sushi restaurant.
The shari (sushi rice) of Bentenyama-miyako Sushi
The hardness of rice: medium
The temperature of shari: a little bit low
Saltiness: slightly weak
Sourness: slightly weak
Sweetness: slightly strong
Cost: affordable
My recommended menu: Anago, Conger eels
Details of Bentenyama-miyako Sushi
穴子 (anago, conger eels)
Even out of the best season, the chef brings out the good points of anago. At the same time, nitsume is made from not only conger eels but also squids, so its taste is rich. It’s a very rare sushi restaurant because most of the sushi chef makes nitsume only from conger eels currently.
鮃 (hirame, sole)
It’s served as kobujime (marinated with kelp).
小鰭 (kohada, gizzard shad)
It’s marinated in vinegar deeply, so goes great with sweet shari.
車海老 (ebi, Japanese tiger prawn)
Dip it in the sweet vinegar after boiling.
針魚 (sayori, half beak)
Decorative cut called warabi, bracken, is interesting.
鮪中トロ (chu-toro, medium fatty tuna)
It’s marinated in nikiri sauce, so fish is condensed and fat gets less.
玉子 (tamago, sushi omelette)
This serving style is called “Kuragake”, which is “saddle”, and traditional way. And, oboro (mashed and seasoned fish, the flesh of whitefish and shrimp that has been boiled, shredded, parched, and seasoned) is put between tamago and shari. Double sweetness consisted of tamago and oboro is nice. I regard tamago as sweets of sushi restaurant.
Japanese website
Sightseeing spots around Bentenyama-miyako sushi
浅草寺: The oldest temple in Tokyo
隅田川: Unique scenery
合羽橋: Kitchen town
Name：Bentenyama-miyako sushi
Budget：¥5,500〜
Details:http://www.bentenyama-miyakosushi.com/お品書き/
TEL：+81-3-3844-0034
Address：2-1-16, Asakusa, Taito-ku, Tokyo
Opening hours：12:00～14:30、17:00～21:00、Sun 11:30～18:30
Closed：Mon, 3rd Sun
Japanese website