鮨処大吉

General was the best

It is a well-established sushi restaurant.

A store where the general's personality is good and the sushi news is good and you can feel comfortable going home!

A very delicious and caring store. The conversation ended in a calm atmosphere.

One winter day, when I was walking along the banks of the Tomoe River, I went to the Ginza area while looking sideways at the fantastic picture of the setting sun reflected on the surface of the river. The Edo wind chime, which can be heard from nowhere, leads to the sushi restaurant Daikichi with a tone that seems to be inviting. When I went up the stone steps and pulled the door, I was greeted by a dashing master's greeting, and I was guided by a good-natured landlady, and there was a counter seat that was so comfortable that I lost sight of the time. With the breadth of insight and outstanding humor of the master who has traveled abroad more than 30 times, many customers are Inhaled by humanity. First, moisturize your throat with a cold beer mug (KIRIN LAGER). Returning from pleasure to reality, chopsticks are added to the three items. As the conversation with the master bounces, the line of sight becomes even more powerful in the story case. The master is enlightened and politely introduces the material and proposes today's recommendations. As a result, enjoy the sashimi of Kurasawa horse mackerel (a gift from Emperor Showa). Drink beer and have a sharp local sake Have "Masetsu" (Yui, Shimizu-ku, Kanzawa River Sake Brewery) with Aji Kurasawa. The taste is so delicious that I can't say anything about it. While the afterglow of Kurasawa horse mackerel remains, the seasoned Spanish mackerel (feature or Hokuriku) is pickled in Saikyo miso with some seasonings, but at first it smells like that. I am troubled by the goodness of it. The firmness, the flavor of the blended Saikyo miso, and the elegant sweetness of the Spanish mackerel enrich the mind. Meanwhile, the landlady's casual care is taken to replace the warm hand wipes. Where my body and soul have been fulfilled Try eating conger eel (Edomae), which has been highly acclaimed by customers from among the abundant single dishes. Is this fluffy texture, which is completely different from other restaurants, only available at this Daikichi? With that in mind, it is a dish that you can easily understand the high level of the master's sushi chef. It's about time to let 〆 hold it. Kohada, bigeye tuna, medium fatty tuna, lean meat, red squid, horse mackerel, black tiger prawn, hemicentrotus, ark shell, red sea bream, flatfish, etc ... Does this mean that you eat the taste that comes from the quiet truth and become silent? Conversations with the master and the landlady gained even more momentum, and high-quality time passed in a blink of an eye. "Thank you for your treat, please pay." On weekends, it's a good idea to get away from the hustle and bustle and spend your adult time at Sushidokoro Daikichi as a reward for yourself. With that feeling in mind, he disappeared into the city at night with a sushi fold made only of conger eel (Edomae), which is very popular as a souvenir for acquaintances.