New columns
Auther Profile
“The World of Edomae Sushi”December①Mizudako (Giant Pacific octopus)

Mizudako (Giant Pacific octopus) The more you chew, the sweeter “Mizudako” (giant Pacific octopus) is the largest octopus in the world, reaches up to 3 meters long. It has very rich flavor and tender texture despite the size, so more restaurants prefer using mizudako nowadays. The master of Sushi Nanba at Asagaya, Mr. Shunsuke Takaoka, […]

Posted 2019/01/09
“The World of Edomae Sushi”December,Featuring Sushi Nanba,Asagaya

Sushi Nanba,Asagaya One of the most popular restaurants in Tokyo with exceptional cost performance and three months waiting list. The master, Mr. Hidefumi Nanba, moved to another branch restaurant in Hibiya, so now young and talented Shunsuke Takaoka is in charge at Asagaya. dress  3-44-4 B1  Asagaya-Minami,Suginami-ku,Tokyo Tel 03-3391-3118 Open 【2 rotation system】 ①18:00~20:50 ②21:00~24:00 regular holiday Wednesday

Posted 2019/01/08
“The World of Edomae Sushi”About Sushi in December

In December “hon-maguro” (bluefin tuna), the king of Edomae sushi, become superbly delicious. Especially the taste and aroma of hon-maguro feeding on “surumeika” (Japanese flying squid) in the Tsugaru Strait could not be more delicious with high quality fat. “Nodoguro” (rosy seabass) and “sawara” (Spanish mackerel) are also very delicious. Nodoguro from the Sea of […]

Posted 2019/01/08
“The World of Edomae Sushi”November⑥Maguro(Tuna)

Maguro(Tuna) The finest aroma The most expensive portion of “maguro” (tuna) is the block of “harakami”, the extra fatty part from the belly including special cuts of “otoro” (extremely fatty parts of tuna) called  “jabara” and “shimofuri”. While high-class sushi restaurants in Ginza compete to get this precious “harakami”, the master of Kizushi at Nihonbashi […]

Posted 2018/12/24
“The World of Edomae Sushi”November⑤Anago (Sea eel)

Anago (Sea eel) The quality shows from preparation “Anago” (sea eel), along with “maguro” (tuna) and “kohada” (medium-sized konoshiro gizzard shad), is one of the classic ingredients of Edomae sushi. The quality of “Edomae anago” caught off shore of Haneda in the Tokyo bay has long been among the best throughout Japan. Nowadays, however, more […]

Posted 2018/12/24
“The World of Edomae Sushi”November④Saba (Mackerel)

Saba (Mackerel) The “kurakake” style “Saba” (mackerel) used to be a low-priced, common fish for the Japanese. However, those sent directly from local fisheries such as “Seki-saba” from Oita, “Misaki-saba” from Ehime, “Kinka-saba” from Miyagi are now highly valued as brand saba to have become one of the high rank fishes. “There are saba from […]

Posted 2018/12/24