Sushi’s roots lie in food preserved by fermentation – a process that, according to literature, dates back 1,300 years ago to the Nara period. Nigiri sushi is said to have first been offered by a street vendor in Tokyo during the Edo period. As there was no ice or any extensive distribution network, so various methods were used to preserve fish from Tokyo Bay, including preserving it in salt or vinegar and boiling it. This is the Edomae way: wisdom handed down from predecessors, but with modern-day innovation. Staying the same involves continual change.
Let’s take a closer look at the Edomae sushi ingredients of 9 Michelin Starred Sushi restaurants featured in the MICHELIN Guide Tokyo:
Gizzard shad – all the more exquisite with Edomae techniques
Gizzard shad was made for sushi. It’s not suited to grilling or boiling; but when preserved in salt or vinegar, it takes on an exquisite flavour.Nihombashi-kakigaracho Sugita
1 Michelin Star, MICHELIN Guide Tokyo 2021
CHEF: Takaaki SUGITA
From kaiseki snacks to sushi ‘vegetables’
Vegetables cooked in dashi and hand pressed – it’s the Japanese cooking techniques that make it work. Like a ‘samurai of the sushi world’, the chef treats customers to both Japanese cuisine and sushi.Hato
1 Michelin Star, MICHELIN Guide Tokyo 2021
CHEF : Daichi KUMAGIRI
Toro – the Edomae Star
To emphasise the natural fragrance of red fleshed fish, the chef does not marinate it. Toro is let to rest to bring out the fatty flavour.Hrutaka
2 Michelin Stars, MICHELIN Guide Tokyo 2021
CHEF : Harutaka TAKAHASHI
Katsuo – following in his father’s footsteps
The chef’s father is Jiro Ono, the world-famous sushi chef. Smoked over straw, the katsuo takes on a wonderful fragrance—one that sets this piece apart from all the rest.Sukiyabashi Jiro Roppongiten
2 Michelin Stars, MICHELIN Guide Tokyo 2021
CHEF: Takashi ONO
Uni – late-summer harmony
Red uni from Karatsu is garnished with vegetables pickled in sake lees in late summer. The flavour of aged sake lees goes extremely well with the rich uni.Kobikicho Tomoki
2 Michelin Stars, MICHELIN Guide Tokyo 2021
CHEF: Tomoki KOBAYASHI
Prawn – the Japanese way
The prawn immediately grabs your attention, as if there on the counter ready to greet you. Put this big piece in your mouth whole and you’ll know what it means to experience gourmet’s luck!Higashiazabu Amamoto
2 Michelin Stars, MICHELIN Guide Tokyo 2021
CHEF : Masamichi AMAMOTO
Salmon roe – the summit of matured flavour
The chef here has his own, original method of ageing the sushi. Salmon roe is salt-cured and dried to maximise the flavour. The sticky texture and the firm vinegared rice make for a wonderful contrast.Sushi Kimura
2 Michelin Stars, MICHELIN Guide Tokyo 2021
CHEF: Koji KIMURA
Nihamaguri – via Manga!
After reading a manga about sushi, the chef came to Japan from South Korea. His passion takes after that of the main character. Nihamaguri is a typical example of Edomae sushi, known for its tenderness and shellfish flavour.Sushiya Shota
1 Michelin Star, MICHELIN Guide Tokyo 2021
CHEF : Moon Kyung Hwan
Anago you won’t need to chew
The anago is cooked slowly in a broth that was first created when the restaurant opened. It is so soft it almost melts in your mouth. You won’t find another piece of sushi so delicately prepared.Kurosaki
1 Michelin Star, MICHELIN Guide Tokyo 2021
CHEF: Kazuki KUROSAKI
