Asakusa in Tokyo is a popular tourist destination, attracting visitors from both within Japan and abroad. A little way from the hustle and bustle, on a quiet side street, stands the onigiri (rice ball) shop "Musubi Matsuba."

Opened in 2023, the restaurant utilizes the former site of "Matsuba Sushi," a sushi restaurant run by the current manager's grandfather for about 50 years. The remaining counter and marble walls convey the atmosphere of that time.

The shop is run by the owner, Nana, a former pastry chef. Nana, who hails from Asakusa, collaborated with a rice producer from Niigata Prefecture to open the shop in this location. The items offered have changed from sushi to rice balls, but she continues to welcome customers from the same counter where her grandfather once stood.

A connection that has continued since my grandfather's generation, and a commitment to ingredients.

The rice balls at "Musubi Matsuba" are made primarily using ingredients from Niigata Prefecture. The rice used is Koshihikari, produced by a Niigata rice farmer with whom the family has had a relationship since the time of the owner's grandfather.

The nori (seaweed) is sourced from a specialty shop in Nihonbashi that has been doing business with the family since my grandfather's sushi restaurant days. We lightly toast it before use to enhance its natural flavor, and we also make sure to provide it separately for takeout orders.

Each ingredient has its own unique characteristics. The "Fujigoro Ume," which the manager carefully selected after ordering and tasting many different kinds of pickled plums, has a traditional, strong sourness that enhances the sweetness of the rice. As a side dish, they also offer "Nanban Amaebi" (sweet shrimp miso soup), which incorporates Niigata's food culture. By combining sautéed sweet shrimp heads with a broth made from kelp and bonito flakes, the flavor of the shrimp is brought out.

The "not-too-tight" rice ball was born from trial and error.

To bring out the best in the ingredients, we've also put thought into how we prepare the sushi. When we first opened, we received feedback from customers that the sushi was "too hard" or "too soft." After much trial and error, we arrived at a method of "not over-pressing." We use a mold, taking into account the stickiness of the Koshihikari rice, and only lightly shape it by hand about three times, achieving both a fluffy texture and resistance to falling apart.

In addition to the classic "Shredded Grilled Salmon," Nana recommends the "Seared Mentaiko Cream Cheese." She solved the problem of the flavor being too heavy by searing the surface, inspired by the way marshmallows are prepared. With her unique perspective as a former pastry chef, she adds a fragrant touch, making it a dish you can enjoy to the last bite.

Whether you're a foreign customer or a regular, the straightforward and attentive service is very pleasant.

One of the defining characteristics of "Musubi Matsuba" is the open communication with customers fostered by Nana's cheerful personality. Located in Asakusa, an area frequented by many international tourists, Nana herself enjoys conversing with customers and learns English while serving them.

As night falls, the shop becomes more crowded with customers enjoying alcoholic beverages. Popular choices include the "Tipsy Set," which includes three homemade small dishes and one drink, and the "Small Rice Ball Set," which consists of three small rice balls. A close, family-like relationship has been established with the shop, with Nana greeting regular customers with "Welcome back!" as they enter.

A chain of connections that spreads across the seas

"I want people who have traveled all the way to Japan to create wonderful memories," Nana said, and one day when a tourist from Italy came into the shop, she gave them a sincere welcome, using some of the English she was learning, saying, "Thank you for coming!"

Later, they left a top-rated review online. Now, a chain reaction has occurred where other travelers who read the review come to the restaurant every day, and Nana expresses her joy, saying, "I'm happy that our feelings are connecting."

The new connections forged in this space, inherited from my grandfather, enrich the journeys of those who visit Asakusa.

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Musubi Matsuba

電話：070-1200-9675 
住所：東京都台東区西浅草3丁目20−7 
アクセス：TX 浅草駅から徒歩3分/ 東京メトロ銀座線 田原町駅から徒歩10分 
SNS： https://www.instagram.com/musubimatsuba/

*For details on opening hours and closing days, please check the link above.