Edomae Sushi

This is the original style of hand pressed sushi that emerged as street stall fast food in the Edo period. In an age without refrigeration, the craft lay in extending the life of fish caught in Tokyo Bay, known as Edomae, by curing them with vinegar or salt, simmering them, or brushing them with a reduced sauce. The fish market culture that ran from Tsukiji to Toyosu carries this flavor into the present.

Highlights

- The deep flavor created by fish that has been carefully prepared - The aroma and richness of rice seasoned with red vinegar - Conversation with the chef across the counter - Classic Edomae toppings such as gizzard shad and simmered clam

Enjoying the Seasons

Sushi is a mirror that reflects the seasonal fish of the year. Spring brings sea bream and cockle, summer brings gizzard shad and conger eel, autumn brings saury, and winter brings tuna and cold yellowtail, so the lineup changes with the season. Asking about what is in season is the connoisseur way to enjoy it.

Access and Basic Information

- Famous shops are scattered around the outer market of Tsukiji - Fresh sushi can also be enjoyed at the Toyosu market - Prices range widely from luxury counters to stand and eat shops - Popular shops often require reservations

A Quick Tip

Ordering the chef choice course lets you fully enjoy the day finest fish and the chef judgment. You may eat with your hands or with chopsticks, whichever you prefer.