01 / ABOUT THE PLACE
About this place
Set along a quiet backstreet north of Senso-ji, Sushi Hisaichi maintains an understated presence in Oku-Asakusa. The proprietor, who honed his craft at established sushi houses, stands behind the counter applying both clear rice vinegar and aged red vinegar to match specific cuts of fish. Highlights include fragrant, tender simmered sea eel that melts in the mouth, pristine nigiri of gizzard shad and Japanese tiger prawn, and drinks-friendly dishes such as rich monkfish liver paired with crisp Narazuke pickles.
The dining format centers on omakase courses available for both lunch and dinner, spanning several tiers named Hagi, Shigaraki, and Kutani. Beyond sequences focused purely on nigiri, the evening service also features comprehensive sushi-kaiseki courses, making the restaurant a versatile option when looking to take time over seasonal seafood.
Sake and Curated Spirits Paired with Nigiri
The drink list provides a thoughtful complement to the meal. The sake selection ranges from aromatic chilled bottles such as Juyondai, Kokuryu, Isojiman, and Zaku to traditional staples like Daishichi and Kiku-Masamune. Rare shochu labels such as Mori Izo, Mao, and Murao share the cellar with Japanese whisky and premium ROCOCO beer, giving diners room to adjust pairings as the meal progresses.
With pale-wood counter seating and private dining rooms, the interior offers an unhurried atmosphere supported by the chef's genial hospitality. As the restaurant is popular, advance reservations are recommended for both lunch and dinner.
