#9 Sushi Hisaichi(鮨久いち) in Asakusa(浅草), Tokyo - Sushi Log　〜The Encyclopedia of Sushi〜

The unique sushi restaurant developing the techniques of the most famous sushi restaurant in Japan

Maybe, "Ginza Kyubey" is the sushi restaurant every sushi lovers know right, isn't it? Kyubey is famous as well as "Sukiyabashi Jiro", however, the numbers of employed sushi chefs are totally different. Namely, so many sushi chefs come to work at Kyubey for training from all over Japan. And, Deguchi oyakata(master) in Sushi Hisaichi worked at Kyubey over as long as 17 years.

The features of Sushi Hisaichi

I can recommend this restaurant to everyone. Because, the oyakata's techniques are always high and stable, and the mood is so friendly and cozy. Deguchi oyakata continues to try to develop the cookery of classical Edomae sushi, so you can enjoy both modern sushi and traditional sushi based on Kyubey. The strongest point of Deguchi oyakata is his sense of arrangement.

The shari (sushi rice) of Sushi Hisaichi

The hardness of rice: just right

The temperature of shari: just right

Saltiness: slightly strong

Sourness: medium

Sweetness: only natural sweetness come from rice

Cost: so affordable

My recommended menu: Anago, conger eel

Deguchi oyakata offers two different tastes of anago, which is salty and sauce.

Details of Sushi Hisaichi

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Anago, conger eel

The meat is just soft, but you can enjoy the texture of the fiber. At the same time, the aroma of broiling is very good. It's perfect! Oyakata brings out more taste of anago, at the point of sweetness, aroma, and texture.

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Kinmedai, splendid alfonsino

Deguchi oyakata does not broil kinmedai but cures with kelp. Broiling a little bit is a standard way currently. So, curing with kelp is unique and it succeeds to express different attractions of kinmedai. Namely, the meat is moist and chewy, and umami is condensed by kelp.

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Sumi-ika, cuttlefish

Deguchi oyakata uses sumi-ika only transported by "shita-gori", which stands for the way of transportation spreading the ice under the sumi-ika in a box for shipping seafood without water. This transportation makes a difference to the taste and texture. One of the attractions of Sumi-ika is the texture. You can feel the difference as soon as you bite it.

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Ebo-dai, Japanese butterfish

Choosing ebo-dai is also rare in sushi restaurant, however, the cookery is rarer and very unique, which is broiling after marinating in sweet vinegar. The sweetness enhances the juicy fat of ebo-dai, in addition, the aroma of broiling after marinating is also good taste.

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