#8 Sushi Kanesho(鮓かね庄) in Asakusa(浅草), Tokyo

The traditional Edomae sushi expressed by young and energetic　sushi chef

This sushi restaurant is a little bit far from Asakusa station. Therefore, so many travelers don't visit or even don't know its existence. However, Watanabe oyakata (master) carries on the traditional techniques of Edomae sushi and offers sushi at a very reasonable price, which is rare nowadays.

The features of Sushi Kanesho

Watanabe oyakata has worked in Kanpachi, the famous old sushi restaurant existed in Ueno past, for as long as16 years. Therefore, maybe it is a little bit rude to call him "young sushi chef". Anyway, he opened his own sushi restaurant in 2017 at last, taking advantage of classical cookery.

The shari of Sushi Kanesho

The hardness of rice: hard

The temperature of shari: just right

Saltiness: medium

Sourness: medium

Sweetness: week

Cost: very affordable

Those characteristics of shari are rare even in "classical Edomae sushi". Because that of most sushi restaurants that have a long history is soft, cold, sweet, roughly speaking.

My recommended menu: The classic tane (sushi ingredients) of Edomae sushi

The following 5 sushi ingredients are all classical.

Details of Sushi Kanesho

Hoshi-karei, spotted flatfish

Hoshi-karei is known as an expensive sushi ingredient and the most delicious Japanese flatfish. Therefore, I was so surprised that oyakata offered this tane at a reasonable price. Of course, not only good cost performance but also the taste was impressive. Oyakata cures hoshi-karei with kelp for dehydration in order to enhance its umami.

Maguro akami, red meat of tuna

The red meat of maguro in summer is very fresh taste and flavor. It isn't fishy at all, so you can enjoy its aroma. Moreover, it contains less fat but rich umami. The tastes of maguro between summer and winter are quite different, which is interesting.

Kohada, gizzard shad

By appropriate marinating with salt and vinegar, Kohada got more savory and flavorful. The meat has both moisture and condensation. After a faint scent, the flavor is getting higher and higher.

Kurumaebi, Japanese tiger prawn

Boiling right before reserving. Because of this, the sweetness and aroma are increased by heat.

Anago, conger eel

The serving temperature is not hot, nevertheless, you can feel its aroma and sweetness. Usually, sushi chefs broil anagos before serving. So, the classical cookery like this tells us the attraction of tradition.

Name：Sushi Kanesho

Budget：The lunch omakase is ¥1,900 or ¥2,800

TEL：+81-3-3871-6081

Address： 3-33-9 Asakusa, Taito-ku, Tokyo

Opening hours：Weekdays and Sat. 11:30〜14:00(LO.13:30), 17:00～23:00（LO.22:30), Sun. 11:30〜14:00(13:30)17:00～22:00（LO.21:30）

Closed：Mon., the 1st and 3rd Sun.