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“The World of Edomae Sushi”July③Shinko (Baby konoshiro gizzard shad)

Shinko (Baby konoshiro gizzard shad) Summer delight of Edomae sushi “Shinko” is baby “kohada” (medium-sidzed konoshiro gizzard shad), the size of which is about a few centimeters. It is the popular summer fish cherished by Tokyoites who love the first catches of each season, appears at the end of June and plays the starring role […]

Posted 2018/08/09
“The World of Edomae Sushi”July②Kinmedai(Splendid alfonsino)

Kinmedai(Splendid alfonsino) Only the freshest become nigiri sushi “Kinmedai” (splendid alfonsino) is found at depths of a few hundred meters. In the old days, kinmedai was commonly simmered or dried because fresh amadai was not available. It has only been about twenty years since kinemedai became common in Edomae sushi. “Kinmedai becomes fishy with time […]

Posted 2018/08/09
“The World of Edomae Sushi”July①Aka-amadai(Red tilefish)

Amadai(Tilefish) Amadai from Wakasa Bay has exceptional scent and taste “Amadai” (tilefish) is highly valued in the Kanasai area. It is one of the precious and essential ingredients for “kaiseki ryori” (a traditional Japanese multi-course cuisine) in Kyoto and it is said most of the high quality amadai go to Kyoto. For this reason they […]

Posted 2018/08/09
“The World of Edomae Sushi” About Sushi in July

In the height of summer, July, sea urchins and abalones feeding on seaweeds are very delicious. Especially it is the peek harvesting season for “ezo-bafun uni” (short-spined sea urchin) and “kita-murasaki uni” (northern sea urchin) at Rishiri Island in Hokkaido famous for the best sea urchins. “Hikarimono” (all kinds of shiny blue-backed fish) is also […]

Posted 2018/08/09
“The World of Edomae Sushi”July, Featuring Kamakura Izumi ginza,Ginza

Kamakura Izumi ginza,Ginza Kamakura Izumi of one Michelin star finally opened another restaurant in Ginza. The master, Mr. Kamishiro Mikio, had trained at one of the best restaurants in Muguro, Sushi Izumi. He is the only master permitted to carry on the name “Izumi.” His works of nigiri with tradition and originality is at the […]

Posted 2018/08/06
NEW“The World of Edomae Sushi”June⑥Maguro (Tuna)

Maguro (Tuna) Otoro of “hagashi” so smooth and fluffy The master of Sushi Hisaichi, Mr. Ichiro Deguchi, selected 120-kilo “hon-maguro” (bluefin tuna) from Shiogama in Miyagi Prefecture, fairly fatty for June maguro. Mr. Deguchi makes nigiri with “hagasi” of this maguro. Hagashi is made by carefully peeling off only the white tendons between the layers […]

Posted 2018/07/24