- Greetings
- Omakase Course
- Our Three Promises
- Takeout
- Sushi Kano At Home
- Our Request to You
- Reservation
- Hours
- Owner's Blog
Please read before making a reservation
●Only one course meal is available.
※Seats are available at the counter only.Omakase Course: ¥24,200 (tax included)
※Only one course available, same for both lunch and dinner.
Lunch starts at 11:30.※Lunch is served only on Sundays, and public holidays.
※Lunch on weekdays is available for groups of four or more by reservation (excluding Wednesdays and Thursdays).
●On weekday evenings, you can start your meal at either 18:00 or 19:00. If 19:00 is not convenient, starting at 19:30 is also possible.
※The course duration is approximately 2.5 hours.
●On Saturday, Sunday, and public holiday evenings, there is a single seating starting at 18:00.
●If you have any questions, please feel free to contact us using LINE.（@sushikano）
●Please make your reservation online↓ It is possible to make a reservation by phone but we are often unable to answer.
https://www.tablecheck.com/shops/sushikano/reserve
※We can’t use 「Revolut card」We can use those credit cards brand (Visa ,Master, Diners, JCB)
If you have any questions please contact us.
sushikano@sushikano.jp
Online reservations are available up to 24 hours before your desired time. For reservations after this period, please contact us by phone or LINE.
※The 19:30 option is not available to select during online reservations. If you prefer this time, please mention it in the message section.
●Please refer to the business day calendar on our website, as we may also be closed on days other than our regular days off.
●For takeout orders, please place an order for at least two servings (e.g., one anago and one seafood chirashi).
【Aburi Anago Oshi Sushi (Scorched Saltwater Eel Pressed Sushi)】 ¥3,780 per serving (reservation required)
【Seafood Chirashi (Scattered Sushi)】¥7,560 per serving; large box for 3–4 servings ¥21,800 (reservation required)
●For Customers with Young Children
Seats are prioritized for guests who are having the course meal. Children who are not having the course are kindly asked not to join. For children who are not having the course, we request that you consider booking for an exclusive private use for your family or group. Please consult us regarding the days and number of people for private rentals. Please note that seating is only available at the counter.
We strive for the true taste and evolution of Sushi
Greetings
In 2007, I, Makoto Kano, became the owner of 'Sushi Hatsu', succeeding my predecessor Yasuo Kano.
Since then, I have been constantly honing my curiosity and devoted myself day after day to pursue the true taste and evolution of sushi.
With this commitment, we changed the name of the restaurant in 2018 from 'Sushi Hatsu' to 'Sushi Kano'.
We are thoroughly picky about our ingredients, and by exchanging with producers and visiting famous fishing grounds, agricultural lands, and sake breweries across Japan, we deepen our understanding of the products used in our cuisine.
Additionally, we visit excellent establishments nationwide to learn and improve our techniques and services.
We will continue to share the true taste and evolution of sushi, as well as superior techniques and services, from Edogawa.
The Owner of Sushi Kano,
Makoto Kano
Introduction of the Owner
Makoto Kano was born in 1971 as the second son of the sushi restaurant 'Sushi Hatsu', established in 1970 in Edogawa.
In 1989, with the desire to carry on his father's legacy as the second generation, he began training at a long-established sushi restaurant in Yushima, Bunkyo City, right after graduating from high school, to learn the basics of the sushi business.
In 1992, after completing three years of live-in training, he returned home and worked under his predecessor, leading a busy and lively life at the local sushi restaurant.
In 2007, following the sudden passing of his predecessor, he became the owner of the restaurant.
In 2018, he changed the name of the restaurant from 'Sushi Hatsu' to 'Sushi Kano', which still remains its name today.
We use specially selected organic rice and organic vinegar for the sushi rice, cooking it to coincide with your reservation time. We serve it at the moment we believe it tastes the best.
Additionally, for ingredients such as nikiri soy sauce, and the seasonings used to cook anago (saltwater eel) and kanpyo (dried gourd strips), we primarily use organic products and select items made using traditional methods from across Japan. We do not use white sugar. Only ingredients that retain their natural nutrients are used.
Please enjoy our skillfully crafted sushi, meticulously seasoned for your delight.
In a sushi restaurant, the ingredients are everything.
The owner personally goes to the market to procure the best materials. While the origin and brand are important, we select only the finest ingredients of the day. We don't limit ourselves to the central wholesale market (Toyosu); we visit various markets around the Kanto region to find the best ingredients every day.
Our master, who holds a sake sommelier qualification, and the service manager will recommend sake that pairs perfectly with your meal.
Instead of selecting well-known brands, we choose sake that reflects the passion and dedication of its makers.
Enjoy chilled sake or, occasionally, warm sake that can be savored like a delicate broth.
Take a moment to relax.
Please enjoy the harmonious pairing of sushi and sake.
Aburi Anago (Scorched Saltwater Eel) Oshi Sushi and Seafood Chirashi
お土産や差し入れなどにも便利なテイクアウトメニューをご用意しております。
鮨かの自慢の炙り穴子押し寿しと海鮮ばらちらしをご用意しております。
どなたにもきっと喜こんで頂けるお土産です。
※要予約。テイクアウトのみのお客様は2人前以上のご注文をお願いしております。
炙り穴子押し寿し
しっかり味付けした穴子をたっぷり二本使用し、
酢飯でサンドしております。
3,780円
※要予約
海鮮ばらちらし
特製漬け醤油で味付けした、
こだわりのバラちらしです。
1人前小箱 7,560円
3〜4人前大箱 23,760円
※要予約（夏季お休み）
※We do not offer nigiri sushi for takeout.
※Please enjoy our takeout meals promptly, regardless of the season.
※To make a reservation, please contact us by phone or send a message to our official LINE account.
Temaki (Hand-Rolled) Sushi Set with 7 Types of Ingredients
Experience the authentic taste of a sushi restaurant at home!
Enjoy a fun hand-rolled sushi party with everyone!
The set includes seven types of ingredients such as tuna and salmon roe, along with the same rice, blended vinegar, nikiri soy sauce, seaweed, and real wasabi used at Sushi Kano.
Prepare the vinegared rice using your home rice cooker, and enjoy the process of mixing the rice yourself.
Perfect for special occasions like birthdays, Shichi-Go-San, or the New Year. Enjoy 'Sushi Kano At Home' on your special days!
赤酢とはその名の通り、赤い色をしたお酢の事です。 大手回転寿司チェーン店が全国的に取り扱った事も有ってか、知名度が一気に広がりました。 赤酢で仕上げるシャリは、ほのかな赤色になります。 その姿だけで、美味しそうな感じが溢れていますね。 ところで、赤酢って何から出来ているのでしょうか。 それを調べてみると、とても深い物語が待っていました。 こちらでは、赤酢の美味しさの秘密についてのレポートを綴りたいと思います！ もくじ 赤酢の原料は酒粕 赤酢は、日本酒の仕込み時に発生する〝酒粕〟を原料としたお酢です。 この赤酢は、長期間熟成される事で色づきます。 そして赤酢には、米酢には無いコクと旨味と香りがあります。 赤酢の用途としては、ドレッシングなどにも活用出来ますが、主はやはり酢飯でしょう。 赤酢の誕生は江戸時代 赤酢が誕生したのは江戸時代。 その頃、お米を原料とした日本酒から作られる米酢はとても高価なもので、上流階級の限られた人々の嗜好品だったそうです。 そこで、普通の人たちも美味しいお寿司が食べれる様にと、日本酒の仕込み時に出る酒粕を原料としたお酢が開発されました。 それが赤酢です。 その美味しさから江戸の人たちは、たちまちその味の虜となり、握り寿司は生活に定着していきました。 時は流れ、戦後の混乱真っ只中な昭和初期。 その頃は、銀シャリと呼ばれた白米や、白い砂糖、お塩など〝白い食品〟に憧れを抱かれていたそうです。 酢飯に色が付いてしまう赤酢は使われなくなり、スッキリした米酢で仕上げられる白いシャリが主流となり、時代は平成へと移ります。 すると原点回帰するかの様に、見た目よりも、寿司としての美味しさを突き詰めた、赤酢を使用したシャリが使われる事が徐々に増えてきます。 また米酢と比べて、仕込む手間と長い時間を必要とする赤酢は、とても高価な品となりました。 鮨かのが扱う赤酢はとても貴重なお酢！ […]
水分は日本酒だけ！爽やかな旨味のぜいたく調味料の作り方！ 煎り酒とは、アルコール分を飛ばした日本酒をベースに、梅干しの塩味と鰹節の風味で味を整えた調味料の事です。 江戸時代中期までは、この煎り酒がお醤油の代わりとして使われていました。 その頃は手軽に作れる安価な調味料だったそうです。 が、鮨かのが仕込む煎り酒は原材料にこだわっており、熟成もかけるので手間と時間が必要となるとても貴重な調味料です。 お刺身を食べる時の醤油の変わりとして。 冷や奴や、しゃぶしゃぶのタレ、オイルと混ぜて煎り酒ドレッシングなどにも使える万能調味料。 甘味と酸味と塩味が複雑に絡み合った他にはない、優雅な味わいを持つ鮨かの流！煎り酒の作り方を完全公開させて頂きます！ もくじ 味のベースとなる日本酒の選び方 まずは、煎り酒の味のベースとなる日本酒選びです。 煎り酒は、長い間熟成させる事で味にまとまりが生まれて一つの調味料としての美味しさになります。 その理由から熟成酒を選ぶと、完成した時の味の深みが大きくなる可能性が有ります。 爽やかな煎り酒にするならば、爽やかな香りを持つ日本酒を選択します。 フルーティーな煎り酒を目指すならばフルーティーな日本酒を。 味のベースとなる味選びです。 鮨かのとしては、純米酒にこだわりたいですね。 お気に入りの一本を贅沢に使っちゃいましょう！ 梅干選びのポイントはココ！ 梅干選びもとても重要な点です！ 塩味がしっかりした梅干が適していますが、果実味も一緒に感じられるものを選びたいですね。 梅汁や赤紫蘇も一緒に投入！ 美味しさの素です！この作業も存分に楽しみながら仕込みましょう！ 鮨かの流煎り酒レシピはコチラ！ 鮨かの流煎り酒のレシピはコチラです！ ・日本酒720ml ・本味醂70ml ・黒糖大2 […]
