青山すし泉

A sushi restaurant in Minamiaoyama serves Edomae omakase that balances seasonal neta with shari. Rather than starting all at once in a theater-style format, diners choose the sushi they want, and chef Koizumi also tells stories about Edo culture. The tuna and shrimp are topped with large neta, and house-made oolong tea is served with the sushi.