#7 Kibun Sushi(紀文寿司) in Asakusa(浅草), Tokyo

The old sushi restaurant which welcomes anyone anytime

What do you feel about Asakusa? Asakusa is a well-known tourist spot in Tokyo among travelers. At the same time, there are so many restaurants including those with a long history. Therefore, I'm so interested in how travelers from all over the world choose a restaurant. As I introduced on the first issue of this blog, you can't go wrong with Bentenyama-Miyako sushi also, but there are some other choices.

The features of Kibun-Sushi

Kibun-Sushi is one of the oldest sushi restaurants in Asakusa which is founded in 1903. Probably, you can feel its history only seeing the exterior of a building.

The remarkable points of this restaurant are the following three. That is to say, traditional cookery of Edomae sushi, outstanding atmosphere, and no reservations required. I think this restaurant is suitable for travelers who want to try genuine traditional Edomae sushi freely.

The shari (sushi rice) of Kibun-Sushi

The hardness of rice: medium

The temperature of shari: low, but not so bad

Saltiness: weak

Sourness: weak

Sweetness: weak

Cost: affordable

My recommended menu: Hamaguri, hard clam and other "Nimono" (simmered fishes)

Details of Kibun Sushi

Hamaguri, hard clam

The texture is soft and the flavor is nice. Nitsume sauce enhances hamaguri's good points.

Nitsume sauce of Kibun-Sushi is the richest in Japan. Therefore, many people re-visit this restaurant for its unforgettable taste of nitsume sauce.

Anago, conger eel

It's chewy skin and moist inside. Ordinary, the skin is also moist, so this cookery is unique.

Ni-ika, simmered squid

It's so tender, but you can enjoy texture at the same time.

Ni-hotate, simmered scallop

It is thick hotate, and the taste of marinade liquid is gentle. Namely, it can be said that nitsume sauce is a leading role. Thanks to the nitsume sauce, the sweetness of hotate and sourness of shari stand out.

Kohada

Even though this sushi restaurant has a long history, dehydration with salt is light. At many old sushi restaurants, dehydration is heavy, so the texture tends to be hard.

Kasugo, young sea bream

The texture and flavor are remarkable. In addition to the "nimono", the "shimemono", which stands for the fishes marinated salt and vinegar, is my recommended, too.

Name：Kibun Sushi

Budget：¥3,000〜

TEL：+81-3--3841-0984

Address：1-17-10 Asakusa, Taito-ku, Tokyo

Opening hours：Weekdays・Sat.12:00～14:00、17:00～21:00、Sun. 12:00～19:30

Closed：Wednes day

Japanese website