Osushi Hanatomi

At "Osushi Hanatomi," the chef, a native of Yamagata, serves Edomae-zushi, a type of sushi made by one chef. High-quality ingredients such as white squid and Hokyoskai clams are used, and their flavors are enhanced by the red vinegar used in the rice. The delicate techniques of the chef's hands make each dish a special dining experience for every guest who comes to the restaurant, and the quality of the food is outstanding.

The restaurant has a relaxed and quiet atmosphere with only seven seats at the counter. This small sushi restaurant is close enough to allow for intimate dialogue, allowing diners to enjoy their meal while watching the master's handiwork up close and personal. The nostalgic interior creates the perfect environment for a leisurely sushi experience.

A new sushi restaurant opened in Ryogoku in 2022. The owner has over 20 years of experience working in sushi restaurants in Chiba and Tokyo, and has realized his dream of owning his own restaurant. The restaurant aims to offer traditional Edomae-zushi with a modern sensibility, and to show visitors a new fascination for sushi. With his skilled techniques and heartfelt hospitality, he has attracted the attention of local residents and sushi lovers alike.

He started his career as a sushi chef at the age of 23. He honed his skills at sushi restaurants in Chiba and Tokyo before going independent in 2022. During Igarashi's apprenticeship, he learned a lot at Sushi Shintaro. His sushi is filled with traditional techniques and sincerity, and he strives to offer it at an approachable price, even as sushi is becoming increasingly upscale.