Enjoy Edomae sushi at a high-quality adult hideaway in Roppongi

Under the Tokyo Tower, there is "Sushi Kakuno" in a prime area where various luxury shops are lined up. Easy access within a 10-minute walk from Roppongi Station, Roppongi 1-chome Station, and Azabujuban Station. We are particular about freshness and taste, and use seasonal ingredients carefully selected by the owner himself.

The general values ​​the idea of ​​"one grasp of sushi is once-in-a-lifetime meeting" and feels the enthusiasm to put all his energy into it consistently. "Sushi Kakuno" is particular about everything from the water used for cooking to the sushi rice, and there is no doubt that the finest Edomae sushi will make you groan.

You can choose from two types of "The Peony Course" 18,150 yen, "The Nigiri Course" and "The Tsumami Course". "The Nigiri Course" mainly includes 10 pieces of sushi, and is recommended for those who want to eat sushi as the main dish. On the other hand, the "The Tsumami Course" mainly includes 6 pieces of sushi and sashimi, and is recommended for those who want to eat less or enjoy sake.
Leave the "The Omakase Course" 24,200 yen to the general! You can enjoy all of "Sushi Kakuno".

"The sea urchin and salmon roe bowl" included in the course is more delicious than you can imagine! "Sushi Kakuno" use homemade salmon roe pickled in soy sauce and high-class Ezobafun-sea urchin. The fresh and shining visuals are like small jewels. Conger eel is a dish you should definitely eat. "Sushi Kakuno"'s conger eel has a smooth finish like starch syrup by carefully boiling down souce that have been added for 19 years over a week. Thick boiled down souce melt on the fragrant conger eel, and the sense of unity with the rice is unforgettable.

Kohada (medium‐sized gizzard shad shad) is synonymous with Edomae sushi. Kohada is indispensable for careful effort. At "Sushi Kakuno," the amount of salt and vinegar and how to put a knife are adjusted according to the size of the fish. Each course changes depending on the purchase of the day, so it is a good idea to contact the restaurant if necessary.

"Sushi Kakuno" is a nice restaurant for those who want to enjoy sake. We have a wide selection of sake, authentic wheat, and sweet potato shouchu that go well with sushi, carefully selected by the general. For sake, Kubota, Kuzuryu, Hidakami, Bon, etc are surved. As for shochu, there are brown sugar shochu and sweet potato and barley shochu nationwide. We also have wines that go well with sushi as well as sake.

When you eat sushi at "Sushi Kakuno," you should pay attention to the rice. "Sushi Kakuno" uses two types of rice that are uniquely blended, and use the finest rice cooked in the kettle of the cooking utensil shop "Kamaasa Shoten" founded in 1891. The kettle made by a craftsman who inherits the ancient tradition of Japan has excellent heat storage and makes it plump and glossy.

"Sushi Kakuno" stands quietly on the first basement floor. The wood grain from the entrance gives you a feeling of warmth. The interior of the restaurant is designed by a designer who designed the interior of a 3-star restaurant, and has a stylish and calm design with a wood grain with a natural theme.

Water is flowing at the counter seats with 6 seats! After eating sushi, you can wash your hands on the spot. It is a luxurious space to watch the sushi that is made one after another from the counter. There is also a private sofa room that can seat 2 to 6 people, so if you want a private space, this is recommended.