Futaba Sushi

Sitting at the counter of Futaba Sushi, an establishment in business since 1877 (Meiji 10), the first thing one notices is the clean, taut flavor of the sushi rice. Made without sugar and seasoned simply with salt and vinegar, the petite shari feels exceptionally light, pairing with freshly grated wasabi for a refreshing finish.

A standout on the menu is the simmered clam (hamaguri), gently cooked to an ideal tenderness and finished with a sweet marinade. Alongside classical treatments such as tartly cured gizzard shad (kohada) and fluffy simmered eel (anago), it delivers lasting depth. The tekka maki served during the omakase course rolls both lean akami and fatty toro into a two-toned center, letting the rich tuna fat blend smoothly with the savory lean meat.

Guests can order standard sets, omakase courses, or combine sashimi and grilled dishes with a few piece-by-piece nigiri. Photography inside the restaurant is prohibited, fostering a calm dining room where attention naturally settles on the sushi and conversation with the chef. With both counter and table seating, this is an address for experiencing the original tenets of Edo-mae sushi at lunch or dinner.