20-Course Counter Omakase at Sushi Asahi in Gotanda, Tokyo
Just steps from Gotanda Station, Sushi Asahi offers a refined yet approachable counter-style sushi experience. Its ¥14,300 omakase unfolds across 20 dishes, combining seasonal appetizers, sashimi, premium seafood, nigiri and warm dishes. Highlights may include sea urchin, steamed abalone with liver sauce, medium-fatty tuna, kuruma prawn, homemade salmon roe and anago hand roll, with the menu changing according to the day’s seafood selection.
The Experience
First Impressions & Atmosphere
Just a three-minute walk from JR Gotanda Station’s East Exit and only one minute from Exit A6 of the Toei Asakusa Line, Sushi Asahi offers an approachable setting for enjoying omakase in central Tokyo. Counter seating puts you close to the preparation, allowing you to enjoy each dish and piece of sushi as it is served while following the natural rhythm of the course.
The Course
We chose the Asahi Omakase with Premium Sake Pairing, a 20-course experience priced at ¥14,300 (tax included). The meal unfolds through a varied selection of seasonal dishes, sashimi, sushi and cooked specialties, showcasing seafood in different preparations and textures. Rather than focusing only on nigiri, the course creates a complete dining experience, with the sake pairing adding another dimension to each stage of the meal.
Sake Pairing Highlights
The sake pairing is one of the highlights of the omakase, with seven different selections and experiences throughout the meal. It begins with the crisp, sparkling Mizubasho Junmai Ginjo Karakuchi Sparkling from Gunma, followed by Gokyo FIVE Yellow Junmai made with white koji from Yamaguchi and Atagonomatsu Junmai Daiginjo from Miyagi. A small taste of Yamada Nishiki sake rice polished to 45%, used for Dassai, adds a unique interlude. The progression continues with Sohomare Suiren Junmai from Tochigi and Ishizuchi Junmai Doyoshu from Ehime, before finishing with Kuzuryu Kijoshu from Fukui. From sparkling and refined styles to richer, gently sweet sake, the changing profiles make the pairing an integral part of the omakase experience.
