Hanging on an old house on a Ningyocho alley is the unobtrusive shop curtain for Takagakino Sushi. This is what the many Edomae sushi places here often used to look like. Customers sit shoulder to shoulder at the cramped, six-seat counter. Each sushi piece is composed of vinegared rice, enlivened by a little salt, with a properly aged topping. Chef Nobuhide Takagaki is a man of few words, letting his sushi do the talking. Takagakino Sushi is popular with connoisseurs.