With a store in Asakusa, Takano Asakusa, 35 years old, offers Edo-style sushi with the most delicious seasonal ingredients at that time.

This is the coldest time of the year, when many fish are delicious.

Takano Asakusa purchases seasonal seafood that fishermen went fishing in the extreme cold, and carefully carries out Edo-style work one by one.

From till late January, especially recommended items are this tuna, flounder, mackerel, yellowtail and shellfish in general.

For example, the tuna at this time are swimming in the cold sea, so they are tight and greasy.

Flounder, which becomes thin during the spawning season in the early summer, is now the most delicious time to enjoy a tight texture while eating fat.

Mackerel also enjoys a rich flavor with fat on it during the winter season before preparing for spawning.

As yellowtail is also called cold yellowtail, you can feel the best taste with firmness and firm riding of fat.

For shellfish, live shellfish are peeled at the store to provide fresh ingredients. Please enjoy the difference in texture.

We are working hard to make our customers happy every day, so we hope you enjoy it once.

If you want to enjoy Edo-style sushi using seasonal ingredients in Asakusa, please use Takano Asakusa for 35 years.