The Mimatsu Sushi Restaurant opened in Asakusa over 60 years ago and we have continued to serve both Edo-mae (Tokyo style) and Osaka style sushi. We recommend the Kohada (gizzard shad, pronounced "kō-hah-dah"), Anago (conger eel, pronounced "ah-nah-gō"), and the Saba (mackerel, pronounced "sah-bah") in the "Battera style" which are pressed/rectangular-shaped individual pieces of saba). All three are pictured below.

Asakusa Mimatsu Sushi

Since the opening of our sushi restaurant in Asakusa, over half a century has passed. Throughout all these years, we have continued to serve both Edo-mae (Tokyo style) and Osaka-style sushi. Two of our specialties are Hikari-mono (silver-skinned fish, pronounced "hee-kah-ree mō-nō") and Anago (conger eel, pronounced "ah-nah-gō).

Three of our specialties (Hikari mono prepared in two different ways and Anago):

Asakusa Mimatsu Sushi Gizzard shad (kohada) Asakusa Mimatsu Sushi Conger eel (anago) Asakusa Mimatsu Sushi Bateira (batera) Pressed Mackerel (saba) Sushi