Matsu Sushi is located in Yanaka, Taito Ward.
The location is right next to Sendagi Station.
Opened in 1933 as a standing sushi restaurant in front of Sendagi Station. Later moved to its current location. The oldest sushi restaurant in Yanaka.
The third generation owner, Yasuyuki Nomoto, continues to run his family's sushi restaurant, but he also works as a cooking expert, food coordinator, and YouTuber who runs the Yasuyuki Nomoto Channel.
Initially, he ran a sushi restaurant with his father, but he also worked as a cooking researcher and food coordinator, and just as he was gradually starting to get work in magazines and television, his father suddenly passed away.
Suddenly, Mr. Nomoto has to support the family.
Currently, I work as a cooking expert and food coordinator, so the shop is only open three days a week. It is difficult to make a reservation because it is crowded with regulars.
The course is 11,000 yen including tax.
Mr. Nomoto focuses on Tokyo-mae, not Edomae. As a culinary expert, I add my own twist to Edomae.
There are counter seats and table seats inside the store, and Mr. Nomoto is very busy with customers. The hostess and landlady's customer service is excellent, and all the regulars seem to be having fun. Ah, I wish there was a sushi restaurant like this in my hometown.
Below are the dishes we received.
・Steamed abalone
・White fish tempura
Sprinkle with a little parmesan cheese and top with sake. ``Drink sake,'' says the white fish.
・Karasumi
Enjoy the flavor of eggs.
・Firefly Squid Bowl
Steamed egg custard topped with silver bean paste. Chawanmushi mixed with piping hot red bean paste will make your stomach feel relieved.
・Wakame seaweed
The sourness of the ponzu sauce is addictive. My companion loved this and had refilled it many times.
No, it's delicious, but isn't it bloating? lol
·deep-fried horse mackerel
Izumi in Kagoshima Prefecture is originally used for sushi sauce lol
I don't have many opportunities to eat fried horse mackerel, so I'm happy when I can eat it at a sushi restaurant. It's like being a culinary expert that you can reach out to the areas where it hurts.
The sourness of tartar goes well with fried foods.
Now, let's grab it from here.
·flounder
Let it rest thoroughly to bring out the flavor.
Shari made with red vinegar and sugar is popular with everyone from children to the elderly.
·Cuttlefish
・Lean meat
Hinocho's salt pot. The texture is so fine and moist that you don't need to use a knife.
It has a refreshing acidity reminiscent of spring.
・Small skin
It is thick, chewy and retains moisture for a juicy finish.
・White shrimp
・Kuruma prawns
Freshly boiled, it's crisp and fragrant.
・Betara and burdock
・Hand-rolled monk liver
The watermelon narazuke is hidden inside, and the claws are conger eel claws.
·mackerel
Mackerel with lots of fat.
・Kitayori shellfish
・Medium Toro
・Temaki of sea urchin
The grains are big and sweet. This is delicious sea urchin.
·conger eel
・Miso soup with sea cucumber
·hand-rolled
・Maka ice cream
The bill is 18,900 yen.
It's amazing. Can you do this much for 10,000 yen? That's about it. The course also includes nigiri, real tuna, and sea urchin, as well as clever snacks that look like a culinary expert. This is mostly charity work, right? It makes me think.
The food is good. There are places where they don't decorate at all, and places where they let you eat whatever you want.
The best place to drink, eat your fill, and have fun for less than 20,000 yen. I want to come again. Thank you for the meal.
