Sushi Kuriya

I am very satisfied with the quality, quantity, and price.
It's different from the usual sushi restaurants where you just cut the sashimi. You can tell that they put a lot of ingenuity into making each dish delicious.
Considering the amount of time and effort involved, the price is reasonable, and you won't find this price anywhere else in Tokyo.
In someone's review, there was a conversation with a regular customer, and I felt that way too, but I don't get the impression that they treat first-time customers as trivial things.
I think it's just that the conversation is lively.
We also have a wide selection of alcoholic beverages, so you can have a great time.
The entrance is very, very modest and is on the second floor.
There is a noren curtain inside the door. Please be careful.

This is a restaurant that requires reservations. They can accommodate up to 8 people only at the counter, but due to the coronavirus pandemic, they have limited seating to 6 to 7 people.
In addition to sushi, they offer a well-balanced selection of dishes that go well with sake.
The sushi is made with red vinegar sushi and aged ingredients. The seasoning was strong.
The owner is a cheerful and friendly person. I have a very good impression of it.

Edomae-style aged sushi, rare in Hokkaido
The sushi is a fusion of Edomae and Hokkaido.
I was surprised at how delicious the hand rolls made with only seaweed and sushi rice were, showing that they are confident in their use of seaweed and sushi rice.