"Sushi En" is a sushi restaurant located in Ginza, Chuo Ward, Tokyo.
 It is easily accessible by subway Marunouchi Line, Hibiya Line, JR Yurakucho Line, and Shinbashi Station.
 The restaurant has 28 seats, including semi-private rooms, providing a relaxed atmosphere for enjoying your meal.
Although I imagined a formal atmosphere due to its location in the Shinbashi Yurakucho area, when I actually visited, I found that the semi-private rooms had a cozy atmosphere that was easy to converse in, allowing for a unique experience.
 I don't have any photos, but the sushi tasted wonderful, and I was able to fully enjoy it.
The chefs put their craftsmanship into each piece of sushi, making me truly appreciate the concept of "Edomae sushi.
" Especially, the red vinegar used in the sushi rice was exquisite, and the extra-charged menu items like the "Uni Deluxe" contribute to the luxurious feel.
 The quality of the dishes is high, and it can be said that it is worth more than the price.
Additionally, you can visit during lunchtime or dinnertime, and the menu offers a wide variety of choices.
 In particular, the "Sushi Omakase! 11,000 yen plan" allows you to enjoy authentic sushi with fresh ingredients and the skills of the sushi chefs.
 While it is a table seat rather than a counter seat, the deliciousness remains unchanged.
"Sushi En" has a relatively new appearance in the Ginza area.
 The interior has a slightly casual feel, and many foreign customers also visit.
 The food itself is not super high-end, but it provides deliciousness that matches the price.
 There may be an additional charge for certain menu items like the "Uni tasting," but you can still be satisfied with other options.
Finally, I recommend making a reservation for "Sushi En.
" By reserving, you can use the private rooms and avoid long waiting times.
 The sushi chefs also provide excellent service, attending to each customer with care.
If you want to enjoy sushi in Ginza, be sure to visit "Sushi En.
" You can indulge in delicious sushi that showcases the skills and dedication of the chefs.

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