Miyakozushi

Beyond its charming exterior lies a warm and inviting space, where the 76-year-old chef and his wife greet guests with hospitality. The large, fresh nigiri served over the counter showcases the allure of seasonal seafood, with the particularly tender and fluffy anago (conger eel) being a standout. Enjoying each piece while listening to the chef's friendly explanations about the fish is exactly why local patrons frequent this establishment. You can savor meticulously crafted Edomae-style sushi at your leisure.