The Allure and History of Edomae Sushi: A Masterpiece of Traditional Craft

What is Edomae Sushi？

The Difference Between Edomae Sushi and Regular Sushi

The main distinction between Edomae sushi and regular sushi lies in the preparation of the toppings. Edomae sushi involves extra steps such as simmering, curing in vinegar, or marinating to enhance flavor and preservation.

Origins and History of Edomae Sushi

Edomae sushi traces its roots back to the Edo period (1700s) when it was created as a way to preserve fish caught in Tokyo Bay. Without refrigeration or modern preservation techniques, sushi makers developed methods like curing with vinegar or salt, simmering, and marinating in sauces. These carefully prepared toppings were then paired with sushi rice and served at food stalls, marking the birth of Edomae sushi.

Edomae Sushi in Japan

Originally, Edomae sushi was a simple, everyday food for the people of Edo (now Tokyo), rather than a luxurious dish. However, its refined simplicity reflects the Japanese aesthetic of wabi-sabi, which embraces imperfection and understated beauty. Savoring high-quality Edomae sushi is not only a culinary experience but also a journey into Japan’s rich cultural heritage and appreciation for delicate craftsmanship.

Where to Experience Edomae Sushi in Japan

Most high-end sushi restaurants in Tokyo preserve the traditions of Edomae sushi. However, casual sushi spots and conveyor belt sushi chains typically do not serve authentic Edomae-style sushi. For the best experience, it’s recommended to sit at the counter, where you can engage with the chef—an integral part of the Edomae sushi experience.

While some restaurants in the Kansai region also offer Edomae sushi, Kansai has developed its own distinct sushi culture known as Kansai sushi. If you're in the area, exploring Kansai-style sushi is highly recommended.

What is Kansai Sushi?

Modern Kansai sushi primarily consists of sushi made with fresh, locally sourced fish. However, traditional Kansai sushi features a variety of pressed sushi styles, such as bozushi (rod-shaped sushi), oshizushi (box-pressed sushi), and battera (mackerel pressed sushi), which differ from Edomae sushi. The rice in Kansai sushi is seasoned with white vinegar and sugar, creating a slightly sweeter flavor while also enhancing its preservation.

Differences Between Edomae Sushi and Kansai Sushi

Choice of Ingredients

Edomae sushi emphasizes tuna, while Kansai sushi highlights white fish. This distinction is rooted in regional availability—Tokyo had easy access to tuna from nearby Tokyo Bay, whereas Kansai was known for its abundant, high-quality white fish from the Seto Inland Sea.

Aging vs. Freshness

Edomae sushi often involves aging the fish to enhance its umami and develop a richer, silkier texture. In contrast, Kansai sushi prioritizes freshness, serving fish at its peak flavor.

Sushi Rice Seasoning

Edomae sushi rice is typically seasoned with red vinegar for a light, balanced taste that enhances the fish. In contrast, traditional Kansai sushi rice contains sugar to improve preservation, giving it a subtly sweeter flavor.

Ingredients of Edomae Sushi

Toppings (Neta)

Edomae sushi traditionally features seafood sourced from Tokyo Bay. To enhance preservation, ingredients are often cured with vinegar or salt, simmered, or marinated in sauce. While these techniques were originally developed for food safety, they are now used to enhance the depth and complexity of flavors. Some signature Edomae sushi toppings include:

Kohada (Gizzard Shad)

A small silver-skinned fish cured in vinegar is considered a quintessential Edomae sushi topping. It is often said that one cannot call themselves a true sushi connoisseur without trying kohada. It has a bright, tangy flavor.

Anago (Conger Eel)

Simmered in a sweet-savory sauce and brushed with a thick glaze called tsume. It has a light, delicate texture with minimal fat.

Zuke Maguro (Marinated Tuna)

Before refrigeration, tuna was marinated in soy sauce to extend its shelf life. At the time, the fatty toro portion was difficult to preserve and was often discarded.

Ni-Hamaguri (Simmered Clam)

Clams are simmered in a sweet-savory sauce and coated with tsume, which enhances their natural sweetness while keeping them tender.

Kuruma Ebi (Tiger Prawn)

Boiled and served as sushi, kuruma ebi has a natural sweetness, and its miso (tomalley) adds extra depth of flavor.

Sushi Rice (Shari)

Edomae sushi rice is seasoned with vinegar to improve preservation, with red vinegar (akazu), made from sake lees, being the preferred choice. During the Edo period, akazu was inexpensive, but today, it is considered a premium ingredient. It has a mild umami richness and natural sweetness, allowing sushi chefs to avoid adding sugar, which was scarce at the time. Rice prepared with red vinegar is called aka-shari and is deliberately kept lightly seasoned to highlight the flavor of the toppings.

Wasabi

Originally used for its antibacterial properties and to suppress fishy odors, wasabi played a crucial role in preserving sushi. Today, its sharp aroma and spiciness are appreciated for enhancing the overall balance of flavors.

Sushi Etiquette

With the rise of inbound tourism, feel free to relax and enjoy the experience!

Dress appropriately

Avoid wearing sandals or T-shirts. Opt for more refined and respectful attire.

Remove watches and accessories

This helps prevent damaging the wooden counter.

It’s common to eat with your hands

Traditionally, sushi is eaten with your hands (though chopsticks are also fine).

Be careful with soy sauce

Dip the fish side (neta) into the soy sauce, not the rice, to avoid making the rice fall apart.

Eat in one bite

Sushi is meant to be eaten in one bite, so it's customary to enjoy it all at once.

Recommended Sushi Restaurants to Experience Edomae Sushi

Edomae Sushi Hanabusa - Master the Art of Aging

A Michelin-starred restaurant that stays true to traditional Edomae sushi techniques. Their focus on aging and marinating ingredients brings out their full umami, with marinated tuna aged for 1-2 months to intensify the flavor. The tuna rolls, served at the end of the meal, are also highly praised.

Udatsu Sushi - Taste the Difference in Sushi Rice

A Michelin-starred restaurant with the concept of "Sushi × Art." They use a unique blend of three types of rice vinegar in their sushi rice, enhancing the umami of the toppings. While remaining loyal to Edomae traditions, they offer a fresh and innovative sushi experience.

Sushi Kojima - Experience the Craft of Tradition

The chef, formerly the head chef at Sushi Kanesaka in the Palace Hotel Tokyo, brings a Michelin-starred restaurant that honors the authenticity of Edomae sushi. Here, you'll enjoy traditional Edomae sushi like nikiri (simmered soy sauce), su-jime (vinegar-cured), and fresh ingredients such as kohada, shinko (young kohada), and shiba shrimp, all carefully crafted to maintain tradition.

Sushi Masashi - Indulge in Edomae-style Appetizers

A Michelin-starred restaurant is known for its meticulously designed omakase (chef’s choice) course, balancing temperature, texture, and fat to perfection. While staying true to Edomae techniques, the chef also adds unique and creative dishes to the experience. A must-try here is the exclusive tuna sukiyaki (hot pot dish), a one-of-a-kind dish.

Nishiazabu Taku - Immerse Yourself in the Full Experience

A truly unique Michelin-starred sushi restaurant offering a fully tailored, couture sushi experience based on each guest's preferences. Their omakase course, featuring seasonal ingredients and Edomae techniques, is best enjoyed with wine or sake carefully selected by the restaurant's sommelier.