01 / ABOUT THE PLACE
About this place
Step into the alley off the main thoroughfare and you will find the noren curtain of Kinezushi, an unhurried sushi establishment suited for lingering over drinks and food. Diners often begin with sashimi or small cooked plates, sketching out the evening's meal glass in hand.
The menu features varied fish preparations to accompany drinks, from sashimi such as Pacific saury (sanma), whelk (tsubugai), and horned turban shell (sazae) to mizutako octopus in ponzu, saikyo-miso grilled flounder, grilled oysters, and seared whale meat. Tasting the differences across small plates while sipping sakes like Hakkaisan, Shimeharitsuru, Yamagata Masamune, or Kubota—or opting for beer or a sour—is part of the appeal.
After drinks and appetizers, the meal flows into nigiri such as horse mackerel (aji) or tamago, followed by rolls like ark-shell skirt with cucumber (akagai himo-kyu), mackerel with pickled ginger (saba gari maki), or futomaki. Many diners finish the meal on a comforting note with full-bodied nigiri pieces and a dashi-rich fish-bone soup (arajiru).
Seating includes counter stools overlooking the chef's hands as well as tatami zashiki tables for settling in. It serves equally well for a quiet solo visit or a reserved evening of shared drinks with company in Senju.
