Sushi Oku is a sushi restaurant located in Oku-Asakusa, Asakusa, and was opened by Oku Oyakata, a former master of Sushi Hashiguchi. After his predecessor closed the restaurant, he took over the spirit of the restaurant and began to build a new history. The restaurant received one star in the "Michelin Guide Tokyo 2023" and is noted for its outstanding technique and deep passion for sushi. The master's experience and deep consideration for his customers shine through.
【Tokyo Asakusa】
It has been three months since my last dinner visit.
As expected from a very popular restaurant, it is becoming increasingly difficult to make a reservation.
★ 3-42-12 Asakusa, Taito-ku, Tokyo, Asakusa Daikan Plaza Tenjin Building 1F
★ 25,000 to 35,000 yen per person
Appetizers
◇ Grilled grouper
The surface is seared, enhancing its rich flavor.
◇ Sardine roll
Wrapped with shiso, gari, and sesame.
◇ Grouper chawanmushi
◇ Scallops marinated in soy sauce
The flesh is large and plump. The scallops are lightly seared after being brushed with white sesame oil.
◇ Oysters in oil
Very delicious.
◇ Grilled fish (sweetfish)
◇ Hairy crab with soy sauce and sudachi
◇ Soup
Nigiri
◇ Shinko
◇ Shin squid
◇ Flounder
The flavor is delicious.
◇ Toro
◇ Bonito
The sticky texture and the aroma of the condiments create a flavorful accent, very delicious! A winner!
◇ Horse mackerel
◇ Sweet shrimp
◇ Salmon roe
Seasoned strongly, and very tasty.
◇ Purple sea urchin
No off-flavors at all, rather it has a rich umami flavor and is delicious.
◇ Conger eel
◇ Extra: Toro-taku roll
◇ Dried gourd roll
◇ Tamago
As always, the friendliness of the chef and all the staff is wonderful. It was a pleasant time.
At first glance, you might think that some of the ingredients are not in season right now, but the chef kindly explains that this is why they are delicious in summer, and that this is the flavor for this time of year, making it a new discovery to look forward to.
Thank you for the meal, and I look forward to the next visit.
[Tokyo Asakusa]
I visited a famous restaurant in Asakusa for lunch for the first time.
★ 3-42-12 Asakusa, Taito-ku, Tokyo, Asakusa Daikan Plaza Tenjin Building 1F
★ 20,000-30,000 yen per person
Snacks
◇ Sea bream
◇ Abalone
Large and with excellent texture.
◇ Tempura of young sweetfish
◇ Steamed eel with plum paste
◇ Soy sauce marinated scallops
The flavor is deeply infused and incredibly delicious.
◇ Grilled ribbonfish
◇ Sweet shrimp
Perfect as a snack with alcohol.
◇ Miso soup
◇ Egg
Nigiri
◇ Young horse mackerel
◇ Cuttlefish
◇ Red snapper
◇ Bluefin tuna medium fatty
◇ Horse mackerel
No fishy smell at all, with a depth of flavor that is truly delicious.
◇ Surf clam
◇ Sweet shrimp
◇ Northern clam
◇ Sea urchin
◇ Conger eel
◇ Extra: horse mackerel
◇ Extra: monkfish liver roll
◇ Extra: fatty tuna and scallion roll
◇ Gourd roll
As always, the warm atmosphere created by the chef's personality is comfortable. This is a place where you realize that a famous restaurant is not evaluated solely by the taste of its food.
I look forward to my next regular visit. Thank you for the meal.
【Tokyo Asakusa】
First visit of 2025.
A cozy atmosphere unique to the downtown area, a comfortable and famous restaurant.
★ 3-42-12 Asakusa, Taito-ku, Tokyo, Asakusa Daikan Plaza Tenjin Building 1F
★ 20,000-30,000 yen per person
Snacks
◇ Cured grouper
◇ Steamed egg custard with cod milt
It was a warming dish on a chilly day.
◇ Himi sardine roll with shiso and sesame
◇ Dried Mexican horse mackerel
◇ Flat clam
The aroma and texture were good.
◇ Firefly squid and new shoots of chives
◇ Kanagawa Prefecture Matsuwa Ena Port steamed Menuke
I was surprised by the firm and rich texture.
◇ Clam miso soup
Nigiri
◇ Small horse mackerel
◇ Cuttlefish
◇ Red snapper
This was the first time I had such moist and elegant red snapper, and it was very delicious.
◇ Salt-baked fatty tuna
◇ Spanish mackerel
◇ Horse mackerel
◇ Sweet shrimp
They kindly asked if I wanted it cut in half, and I took them up on the offer.
◇ Bird clam
Fresh bird clam, delicious with no off-flavors.
◇ Sea urchin
◇ Conger eel
◇ Dried gourd roll
◇ Extra: horse mackerel
◇ Extra: fatty tuna roll
These rolls are so addictive that I could eat as many as I want.
◇ Egg
The additional lineup of nigiri has become a favorite staple!
Thank you for the feast tonight.
[Tokyo Asakusa]
Last visit of 2025, third visit to the famous restaurant in the downtown area, "Sushi Oku."
★ 3-42-12 Asakusa, Taito-ku, Tokyo, Asakusa Daikan Plaza Tenjin Building 1F
★ 20,000-30,000 yen per person
Appetizers
◇ Sea bream
Both salt and wasabi soy sauce go well with it.
◇ Octopus from Sajima
Both salt and wasabi soy sauce go well with it.
◇ Abalone
◇ Chawanmushi with cod milt
◇ Sardine roll
◇ Sea cucumber
◇ Grilled sweetfish
The accompanying pickled daikon is also delicious.
◇ Clam miso soup
Nigiri
◇ Baby horse mackerel
◇ Cuttlefish
◇ Medium fatty tuna
◇ Amberjack
◇ Horse mackerel
◇ Sweet shrimp
◇ Marinated bonito
◇ Clam
◇ Sea urchin
◇ Conger eel
◇ Additional: Toro-taku roll
◇ Dried gourd roll
◇ Egg
Personally, the best nigiri are horse mackerel, bonito, and toro-taku roll.
The warm atmosphere created by the friendly chef and the regular customers who love the restaurant is still comfortable as ever.
Thank you for the meal.
【Tokyo Asakusa】
Opened on April 10, 2021, Sushi Oka in Asakusa inherits the lineage of "Takase."
Appetizers
◇ Honmutsu (true mutsu)
It goes well with either salt or soy sauce.
Perfectly fatty, fresh, and very delicious.
◇ Octopus from Sajima
◇ Shirauo (whitebait) and plum chawanmushi (savory egg custard)
Plenty of shirauo!
◇ Bonito
◇ Grilled marinated sweetfish
The flavor was just right and delicious.
◇ Soy sauce marinated oysters and scallops
◇ Miso soup
Nigiri
◇ Kohada (gizzard shad)
The flesh is plump.
◇ Sumi-ika (cuttlefish)
Plenty of bite.
◇ Makogarei (flatfish)
◇ Tokishirazu (young salmon)
◇ Tuna from Choshi
The tuna at Sushi Oka is definitely delicious.
◇ Isaki (grunt) from Hachiman-yama
◇ Kuruma-ebi (sweet shrimp)
◇ Aji (horse mackerel)
I also love the aji at Sushi Oka.
◇ Hiragai (clam) with nori (seaweed)
The flavor of the nori is just right.
◇ Hokkigai (surf clam)
◇ Uni (sea urchin)
◇ Anago (conger eel)
◇ Extra: Toro-taku roll
The kind chef added a little less rice and more tuna.
◇ Kanpyo roll
Delicious kanpyo packed with flavor.
◇ Tamago (egg)
Sake
◇ Kurodai
◇ Hidakami
The head chef, who is from Yamagata, has left the restaurant for overseas training, and now the head chef also covers the role of the apprentice. Despite being busy, his thoughtfulness and attention to detail are wonderful.
The head chef's character, which values regular customers, is reflected in the clientele, making it a very comfortable place.
It was very delicious. Thank you for the meal.
[Tokyo Asakusa]
A sushi restaurant run by a warm and personable chef from the Sushi Bridge entrance, located in Okusakusa. It has many regular customers and is a very comfortable space.
Appetizers
◇ Grouper
◇ Octopus
◇ Ishigaki clam
You can choose to nibble or have it as sushi. Due to recent global warming, it seems that clams are really hard to catch, so we were able to have them specially.
◇ Steamed grouper and yellow chives chawanmushi
◇ Chilled steamed baby abalone
◇ Mackerel
It was very delicious. The fresh ginkgo nuts served as a side were also fresh.
◇ Grilled scallops
They were fragrant, had a good texture, and were very delicious.
◇ Miso soup
Sushi
◇ Shinko (young fish)
◇ Squid
◇ Grilled nodoguro (blackthroat seaperch)
◇ Chutoro (medium fatty tuna)
◇ Black mutsu
◇ Horse mackerel
◇ Shima ebi (striped shrimp)
◇ Hiragai (flat shell)
◇ Sea urchin
◇ Anago (conger eel)
◇ Extra: Chutoro
◇ Extra: Toro-taku roll (fatty tuna and pickled radish roll)
◇ Extra: Horse mackerel
◇ Gourd roll
◇ Tamago (egg)
Sake
◇ Hōken
◇ Kurodai
◇ Hidakami
◇ Haginishiki
Personally, I feel that both the appetizers and sushi are of very high quality. Everything was so delicious that I understand why reservations are difficult. The cost performance is also a point, as it was under 30,000 yen for this lineup. I definitely want to go again.
Aさん
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