Edomae Sushimasa Bekkan
江戸前 寿し政 別館
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A renowned restaurant where you can savor traditional Edomae sushi
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Menu
It's a little hidden restaurant in the back alley of Asakusabashi, but everything is handmade, from the omelet to the gari." Please enjoy our special course of "Edo-mae Sushi," which is "the flower of Edo with the ultimate in sophistication and sophistication". The photo is for reference only.
It is sushi to the last degree. Nigiri is the main course. The snacks are just to change your taste buds.
This course is a lighter version of the regular nigiri course (Nigiri-Kai-Akkai) with fewer mouthfuls and a smaller portion of nigiri sushi. Please try our lighter, more sushi-centered course (Nigirikai AKKEI).
This is a lighter course with less nigiri (about 9 pieces) than the regular omakase course.
Ebisu's glass draft beer.
Sapporo's 'Red Star' medium bottle size 500ml
One pint "Ryuriki Junmai Dragon Episode 3", Hyogo Pref. Kochi Prefecture "Kure Junmai Sake". 1 sake bottle of "KAMIKIGEN KARAKUCHI +12" from Yamagata Prefecture. 1 gou
Aomori Tanizake. One cup
Saga Nabeshima Yamada Nishiki. One cup
Shochu made from barley and aged in barrels. It pairs well with mixers, so it can also be enjoyed as a 'sour'.
Chestnut shochu from the Shimanto River in Kochi. Its clear and refreshing throat feel is truly like the clear stream of the Shimanto River.
A mellow sweet potato shochu, known for its popularity with 'Maou', produced by Shiratama Shuzou, which has been a staple of the distillery since 1904, made drop by drop at the southernmost tip of the mainland.
A unique product from Amami Oshima that can make shochu using brown sugar in Japan. Due to the nature of the ingredients, it has a scent similar to 'white rum' and a clean finish. It is also delicious when mixed with soda.
Underground water from the mountains of Kitakatsuma, sweet potatoes, rice, and 'kame shikomi'. Crafted with care by master brewer Toshihiko Murao. Limited edition.
Stone warehouse yeast brewed in a cask. The elegant aroma spreads gently with depth, and the lingering shochu is definitely worth having in a bottle.
Single malt Miyagikyo. Sweet and fluffy apples, pears, gentle vanilla with a hint of oak, soft and smooth mouthfeel, and a lingering finish full of warmth.
Tengumai from Kaga, umeshu made with sake. It has a rich mouthfeel, not too sweet, with a smooth finish.
Kirin Beer with an alcohol content of 0%.
Spicy! Adult ginger ale.
Spring water from the foothills of Mount Fuji, a long-established mineral water from Yamanashi.
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