Yoshizen

A warm kappo primarily featuring counter seating. The sashimi platter, including abalone and fatty tuna, boasts exceptional freshness, with exquisite dishes showcasing the chef's skill, such as sea urchin and egg. In winter, seasonal hot pots, including shirako nabe, are highly praised, with a clear broth and high-quality ingredients creating flavors that keep customers coming back. Each dish, crafted with skilled hands, can be enjoyed leisurely in the tranquil alleys of Ura-Asakusa.