Hanabusa

At 江戸前鮨 英, a quiet wooden counter fills with a gentle wood fragrance, while careful craftsmanship brings seasonal ingredients to the fore. At dinner, there is a particular pleasure in watching each piece of sushi being deftly sliced and shaped right before you.

Seasonal fish and omakase courses

The menu centres on omakase courses, with the chef shaping each one around the day’s ingredients and the changing seasons. Some courses focus on sushi; others include small dishes suited to enjoying with drinks, offering time to savour the fish’s rich flavour. Among the highlights are plump anago, or conger eel, a house favourite, and tekka-maki generously filled with fatty tuna—dishes that show the refined touch of Edomae sushi.

Drinks to complement the sushi

The drinks selection is chosen with the sushi in mind. A custom Ozeki barrel-aged sake is a particularly pleasant accent, leaving the palate refreshed. The sake selection includes Sogen Junmai from Ishikawa and Tomizu Tokubetsu Junmai from Yamagata, alongside wine, champagne, shochu and whisky, so there are options to suit different tastes and pairings.

An evening best planned with a reservation

The restaurant is open from late afternoon into the evening. Booking ahead is recommended for an unhurried meal in its calm surroundings. In Akasaka, its hideaway-like atmosphere sets the scene for a leisurely meal of fine fish and good sake.