We endure preservation for a long time, and Sasamaki bamboo leaf-wrapped sushi holds flavor in the middle of summer. To present of wedding ceremony, souvenir to home, attendant of trip, please use by various uses.
※Because number is limited, we recommend that you make a reservation over telephone if possible.
INFORMATION basics information
- Address 2-12, Kandaogawamachi Udagawa Building 1F
- Phone number 03-3291-2570
- Business hours 9:00~19:00
- Access Toei Shinjuku Line [Ogawamachi Station] 3-minute walk
Tokyo Metro Marunouchi Line [Awajicho Station] 5-minute walk
Tokyo Metro Chiyoda Line [Shin-Ochanomizu Station] 5-minute walk
JR Chuo Line, Sobu Line [Ochanomizu Station] 6-minute walk
It is 137m from Ogawamachi Station
|Regular holiday||Sundays and holidays (please confirm on the telephone)|
Is it Sasamaki zushitoha?
It was sushi which we wound up with bamboo grass according to the Sasamaki zushiha name, but, anyway, used a lot running out of "kotoga size and salt and vinegar which" could add as there was not refrigerator in old days. Both salt and vinegar become modest all the time today as refrigerators spread, and taste of customer changed.
Seed and sushi meal
Sea bream is vague, and white-fleshed fish is different from glistening-skinned fish in seven colors of causes with egg, paste, glistening-skinned fish, white-fleshed fish by season.
Glistening-skinned fish becomes the master of hakohadaga in winter in spring from taste, sayori, autumn in hasawara, summer. White-fleshed fish is blue dai, warasa, kampachi, spring short period, but abalone, adductor muscle use thing which boiled Japanese icefish with mirin and sugar, vinegar again, too.
What we seem to provide tenacity like rice dumpling covered with bean jam and make features sushi meal to let the date last. Both salt and vinegar are digested and they are familiar with fragrance of bamboo grass and can have one after around three hours pass after making deliciously.