Kanda Sasazushi

Real nice and small sushi place, with excellent hospitality and delicious sushi. We had the edomae nigiri upper and naka menu and because the tuna was so good we ordered extra, 2 fatty and 2 lean tuna pieces per person. The chef was an artesian and very knowledgeable. He bridged the language gap with google translate which helped us experience our dinner as welcome guests!
This was a great conclusion of our last day in tokyo, and added some sunshine to the rainy day.
Daniël

Legit traditional sushi by a chef living up to a 3-generation legacy.

Found this place by chance when looking for sushi nearby, and I'm glad I did. The sushi platter I ordered was excellent, and I also ordered individual fatty tuna pieces that were fantastic. You can tell the chef has been running the establishment for a deservedly long time.

Staff spoke limited English, however there was a regular customer who was also there who spoke fluent English. I had a great time talking with this regular, and he was a huge help in helping me talk with the chef as well (which is how I learned about the chef being the 3rd generation owner of the restaurant).

Absolutely worth the experience.

Very good food and drinks. Very popular place.

This is a valuable sushi restaurant where you can feel the Edo atmosphere and culture.
If you honestly ask him anything you don't understand about sushi, he will give you very detailed information.
There are always 6-7 types of 〆mono.
This is the kind of shop where you can enjoy tranquility.
When you order souvenir sushi, you can enjoy watching the elaborate sushi being made.
The menu is the same for lunch and dinner.

At the north exit of Kanda Station, go to Sasazushi.

Founded in 1948.

Sasa sushi that looks quite old.
The inside of the store is very clean.
A plain wood L-shaped counter, 1 low table and 1 table on the raised floor.

The innovative style of placing the nigiri directly in the glass topping case is rare.

🟩Original (2,750 yen tax included)
Tuna, first bonito, crested squid, boiled squid claw, final sagoshi, grunt, ball, dried gourd roll

🟩Jinta
This is the last thing.
Jinta is a young horse mackerel, or a new baby horse mackerel.
It's about mame mackerel.

All fish have new roe, but in the past, jinta was an indispensable seasonal fish for Edomae sushi.
Nowadays, his work is only known to those in the know, and even if you visit Tata Sushi Restaurant, you will rarely see him.

🟩Trout
This is the last thing.
The final dish of trout is also rare.

🟩Aoyagi
It has been boiled for a moment.
``At our house, we don't serve Aoyagi raw.''

That was about 10 years ago.
At the time, I sat next to the Sasazushi chef at Kikuchi-san, a restaurant in the Ameyoko area, and had a few drinks with him.
``I have to go to Sasazushi,'' I thought, and the days passed by in the blink of an eye.

The chef, who famously said, ``Don't talk about sushi without knowing about jinta...'', passed away last year, and the first anniversary of his death has just recently passed. (ToT)

Currently, the second generation is actively running the business.
It has a good atmosphere and a very comfortable atmosphere.

I don't know how many sushi restaurants there are in Tokyo, but I don't know of one that offers 9 to 10 types of finishing dishes.
In that respect, Sasazushi can be said to be unique and valuable.