Ueno Ameyoko Food: 45-Year-Old Sushi Restaurant Hyakumangoku

A Dual Surprise of Classic and Innovative

Hyakumangoku’s cuisine is centered on Edomae-style sushi, complemented by unique, artfully crafted appetizers that perfectly interpret the flavors of the four seasons. The meal begins with small starters before moving to the main event. For example, the house-made Sujiko & Tarako Kasuzuke (salmon and cod roe cured in sake lees for over two weeks) is addictively rich with sake aroma and sweet umami. The Hamo & Ika no Shiokara (salt-fermented pike conger and squid) offers a perfectly balanced saltiness, making it an ideal partner for beer and sake.

Next comes the exquisite Nigiri Sushi, each piece showcasing the chef’s deep understanding of the ingredients. Classics like Kinmedai Kobujime (kelp-cured golden eye snapper) and Makogarei (marbled flounder) beautifully fuse the fish’s sweetness with the kelp’s aroma, highlighting the artistry of Edomae techniques. The Maguro Zuke (marinated tuna nigiri) is another highlight, with a perfectly balanced marinade that enhances, rather than overpowers, the fish’s natural flavor. For those who love creamy textures, the Chutoro (medium-fatty tuna) and fresh Uni (sea urchin) are must-tries, each bite tasting like the essence of the ocean.

Beyond sushi, Hyakumangoku offers many other specialties. Their house-made Karasumi (cured mullet roe), preserved in Shinshu miso, boasts a rich aroma and delicate texture, making it a perfect match for Japanese sake. The tender Ni-Anago (simmered conger eel) with its sweet glaze further demonstrates the chef’s dedication to detail. Even a simple Tamagoyaki (Japanese rolled omelet) is a delightful surprise, with a fluffy texture and rich egg flavor that’s as memorable as a dessert.