Kizushi

To make the traditional sushi of stuffed squid, rice is mixed with gourd shavings, ginger, and nori seaweed, before being stuffed inside a softly-cooked squid. The rich sauce mingles intricately with the spices and gently-fragrant citron, giving the dish an exquisitely balanced touch. Abalone attracts many passionate fans with its aroma, soft texture and elegant flavors. We do our best to get it when good abalone is in the market. We simmer and soften it in nihonshu (sake), making it suitable both for nigiri and as an appetizer. There is no need to feel formal, because we are "long-established" and "Edo style." The most important thing is that guests feel comfortable eating with us. We especially make sure that first-time guests feel welcome and relaxed. The store was built in 1952 by the current owner's parents. It retains the original form, except for the glass doors that used to be reed blinds and a newly-installed refrigerated display case. Even the original ceiling fans are still in action. read more