While sushi has moved in the direction of faster and fresher, Kizushi, in business since 1923, is keeping it old school. Fourth-generation chef Yui Kazuhiro uses traditional techniques, such as marinating the fish in salt or vinegar, from back when sushi was more about preservation than instant gratification. The shop is in a lovely old timber-frame house.
Reserve through your accommodation; walk-ins are welcome though, if there's space.